2016 Product Quality Project Summaries
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Influence of Meat Packaging
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Impact of Carcass Size Rate of Chilling and Electrical Stimulation
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Impact of Aging on Tenderness and Flavor
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Grilling Temperature Effects on Tenderness and Juiciness of Steaks
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Flavor Phase II
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Factors Affecting Palatability
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Effects of Cooking Temperature and Degree of Doneness on Tenderness and Flavor
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Effect of Liver Abscess Severity on Meat Tenderness and Sensory Attributes
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Determination of Objective and Subjective Juiciness
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Consumer Thresholds for Beef Tenderness and Juiciness
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Beef Flavor Myology 2
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Development of Volatile and Non-Volatile Flavor Compounds
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Capabilities of REIM
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Studies In Cookery and Beef Flavor
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Modeling Beef Flavor
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Evaluating Effects of ABX Spray on Flavor
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Flavor Myology
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Effect of Beef Carcass Size and Aging Period on Display Color, Tenderness, and Palatability of Steaks from the Inside Round
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Improved Beef Quality and Palatability through Novel Fresh Beef Tumbling and Aging
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Using Metabolomics to Predict and Guarantee Beef Flavor to the Consumer
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Do market-driven storage conditions (fresh versus frozen) of subprimals and steaks impact beef tenderness and consumer acceptability?
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Fatty acid composition, percentage intramuscular lipids, and beef tenderness, juiciness, and flavor
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Consumer Acceptance and Shear Force Values of Top Sirloin Steaks Prepared using Sous Vide Versus Flat-Top Grill Cookery Methods
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Determining Specifications for Tenderness Claims of Beef Top Sirloin by Comparing Top Sirloin and Strip Loin as Impacted by Quality Grade Program, Grading Camera Predicted Slice Shear Force Class, and Postmortem Aging Time
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Understanding the Influence of Beef x Dairy Crossbred Cattle on Eating Quality, Retail Display and Chemical Composition in Beef Strip Loins
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Palatability of Individual Beef Steaks in Vacuum Rollstock Packaging after Extended Dark Storage or Retail Display
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Understanding the Impact of Reduced Water Use Beef Spray Chilling System on Beef Carcass Quality and Saleable Yield
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Beef Flavor Beyond Fat
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A Preliminary Study to Investigate the Contribution of Different Tenderness Factors to Beef Loin, Tri-Tip and Heel Tenderness
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Optimization of Beef Wet Aging to Maximize Flavor and Tenderness
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A Study to Investigate the Contribution of Different Tenderness Components to Individual Beef Muscle Tenderness in 8 Major Beef Muscles
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The Deep Chill Process: A Novel Approach for Increasing Yield, Enhancing Tenderness, Stabilizing Microbial Soundness of Fresh Beef Cuts while Improving the Overall Efficiency of the US Beef Industry
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Contribution of Mitochondrial Function to Beef Longissimus Flavor, Tenderness, and Color Stability Across pH Class
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Understanding the Effect of Phenotype Expression in the Dairy Beef Model on Beef Quality
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Native Beef MMP-9 may Contribute to Postmortem Collagen Degradation in Extended Aged Beef
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National Beef Tenderness Survey – 2020
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Determination of optimum practices for frozen whole-muscle steaks
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Investigating the impact of temperature during transport on fresh beef yield and color stability
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Predicting Beef Flavor
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Metabolomics
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Influence of Increasing Carcass Weight
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Flavor Audit
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Evaluating Rapid Evaporative Ionization Mass Spectrometry
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Do Carcass Weight and Ribeye Size Impact Beef Palatability
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Contribution of Tenderness Factors
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Determination of Package and Muscle Type Influence