2012 Project Summaries
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Impact of Beef Chuck Muscle Isolation on Retail Premium Ground Programs
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Skeletal Muscle Differentially Influences Marbling Development
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Defects Caused by Antimicrobial Interventions
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Sensory Flavor Analysis of Beef Steaks
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Retail Beef Tenderness Surveillance
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Producing Premium Grinds with Brisket Trimmings
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Effect of Subprimal Type Quality Grade and Aging Time on Display Color
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Effects of Extended Aging on Shelf Life
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Effects of Carcass Maturity on Eating Quality of Beef Produced
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Discovering Ground Beef Performance through Premium Grind Concepts
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Determination of Aromatic Production from Surface Browning
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Flavor of Steaks of Varying Fat Levels
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Aging and Tenderization of Gluteus Medius
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Beef Flavor Attributes and Consumer Perception