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2012
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