• Programs
    Programs
    • Programs Home
    • Product Quality
      Programs
      • Product Quality Home
      • Beef Quality Animation Videos
    • Beef Safety
    • Human Nutrition
      Programs
      • Human Nutrition Home
      • 2020 Checkoff DGA Comments
    • Beef Sustainability
      Programs
      • Beef Sustainability Home
      • Beef Sustainability Videos
      • Characteristics of Beef Cattle Operations
      • Economic Value Sheets
      • Sustainability Quick Stats
        Beef Sustainability
        • Sustainability Quick Stats Home
        • Statistics on US improvements in beef production and emission intensity
        • US vs. Global Emission Intensity
        • Emissions
        • Feed
        • U.S. vs. Global in Efficiency and Production
    • Market Research
    • Researcher Hub
  • Resources
    Resources
    • Resources Home
    • Product Quality
    • Human Nutrition
    • Beef Safety
    • Beef Sustainability
    • Market Research
    • USDA Grading Module and Simulation
    • Beef Quality Animation Videos
    • Beef Sustainability Videos
    • State of the Consumer
    • Related Links
  • Research Hub
    Research Hub
    • Research Hub Home
    • Applicant Information
    • Beef Checkoff Funding Acknowledgement
    • Reviewer Tools
    • Awardee Information
    • BeefGrants
  • About
    About
    • About Home
    • Contact Us
    • Policies
Beef Research
Advanced Search >
  • Programs
    • Programs home
    • Product Quality
    • Beef Safety
    • Human Nutrition
    • Beef Sustainability
    • Market Research
    • Researcher Hub
  • Resources
    • Resources home
    • Product Quality
    • Human Nutrition
    • Beef Safety
    • Beef Sustainability
    • Market Research
    • USDA Grading Module and Simulation
    • Beef Quality Animation Videos
    • Beef Sustainability Videos
    • State of the Consumer
    • Related Links
  • Research Hub
    • Research Hub home
    • Applicant Information
    • Beef Checkoff Funding Acknowledgement
    • Reviewer Tools
    • Awardee Information
    • BeefGrants
  • About
    • About home
    • Contact Us
    • Policies
  1. Home
  2. Resources
  3. Project Summaries
  4. 2012
Sous Vide Tenderloin Steaks with Asparagus and Onions

2012 Project Summaries

  • Impact of Beef Chuck Muscle Isolation on Retail Premium Ground Programs

  • Skeletal Muscle Differentially Influences Marbling Development

  • Defects Caused by Antimicrobial Interventions

  • Sensory Flavor Analysis of Beef Steaks

  • Retail Beef Tenderness Surveillance

  • Producing Premium Grinds with Brisket Trimmings

  • Effect of Subprimal Type Quality Grade and Aging Time on Display Color

  • Effects of Extended Aging on Shelf Life

  • Effects of Carcass Maturity on Eating Quality of Beef Produced

  • Discovering Ground Beef Performance through Premium Grind Concepts

  • Determination of Aromatic Production from Surface Browning

  • Flavor of Steaks of Varying Fat Levels

  • Aging and Tenderization of Gluteus Medius

  • Beef Flavor Attributes and Consumer Perception

Beef. It's What's For Dinner. Beef. It's What's For Dinner.

Foodservice

Nutrition

Retail

Cut Library

Additional Resources Additional Resources

Beef Industry Food Safety Council

Beef Quality Assurance

Newsroom

Site Policies Site Policies

Privacy Policy

Site Map

©2022 Cattlemen's Beef Board and National Cattlemen's Beef Association

All videos, articles, factsheets, research summaries and other print materials found on this site are checkoff-funded unless indicated otherwise.

Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

Read More | Sitemap