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  1. Home
  2. Resources
  3. Project Summaries
  4. 2014
Sous Vide Tenderloin Steaks with Asparagus and Onions

2014 Product Quality Project Summaries

  • Postmortem Aging Times for Beef Steaks Marketed through the Retail Channel

  • Postmortem Aging Specifications Needed to Ensure Tenderness in the Top Sirloin

  • Investigation of Beef Flavor

  • Influence of Production History and Lean Muscle Characteristics Beef Flavor Atributes

  • Consumer Attitudes of Predicted Flavor Aromas in Steaks

  • Carcass Maturity on Eating Quality

  • Beef Flavor Kinetics and Thermodynamic Properties of Whole Muscle and Ground Beef

  • Beef Flavor Attributes for Millenials In Home Placement Study

  • Beef Flavor Attributes for Millenials

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