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Precursors to Beef Flavor
Preference for Beef Flavors Among Consumers
Steak Thickness and Foodservice Cooking Methods on Consumer Perceptions
Using High Pressure Pasteurization as Tenderness Process
Supplementation of Glycerol or Fructose to Enhance Marbling
Vitamin C Supplementation
Beef Flavor Attributes and Consumer Perceptions
Aging Vacuum-Packaged Steaks Versus Subprimals
Effects of Growth Promotant Technologies
Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness
Mechanism of Meat Tenderization During Oxidation