2016 - 2020 Product Quality Project Summaries
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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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A Study to Investigate the Contribution of Different Tenderness Components to Individual Beef Muscle Tenderness in 8 Major Beef Muscles
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Beef Flavor Beyond Fat
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Beef Flavor Myology 2
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Capabilities of REIMS
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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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Consumer Thresholds for Beef Tenderness and Juiciness
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Contribution of Mitochondrial Function to Beef Longissimus Flavor, Tenderness, and Color Stability Across pH Class
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Determination of Objective and Subjective Juiciness
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Determination of Optimum Practices for Frozen Whole-Muscle Steaks
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Determination of Package and Muscle Type Influence
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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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Development of Volatile and Non-Volatile Flavor Compounds
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Do Carcass Weight and Ribeye Size Impact Beef Palatability
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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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Effect of Beef Carcass Size and Aging Period on Display Color, Tenderness, and Palatability of Steaks from the Inside Round
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Effect of Liver Abscess Severity on Meat Tenderness and Sensory Attributes
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Effects of Cooking Temperature and Degree of Doneness on Tenderness and Flavor
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Evaluating Effects of ABX Spray on Flavor
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Evaluating Rapid Evaporative Ionization Mass Spectrometry
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Factors Affecting Palatability
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Fatty Acid Composition, Percentage Intramuscular Lipids, and Beef Tenderness, Juiciness, and Flavor
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Flavor Audit
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Flavor Myology
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Flavor Phase II
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Grilling Temperature Effects on Tenderness and Juiciness of Steaks
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Impact of Aging on Tenderness and Flavor
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Impact of Carcass Size Rate of Chilling and Electrical Stimulation
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Improved Beef Quality and Palatability through Novel Fresh Beef Tumbling and Aging
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Influence of Increasing Carcass Weight
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Influence of Meat Packaging
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Investigating the Impact of Temperature During Transport on Fresh Beef Yield and Color Stability
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Metabolomics
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Modeling Beef Flavor
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Native Beef MMP-9 may Contribute to Postmortem Collagen Degradation in Extended Aged Beef
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Optimization of Beef Wet Aging to Maximize Flavor and Tenderness
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Palatability of Individual Beef Steaks in Vacuum Rollstock Packaging after Extended Dark Storage or Retail Display
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Predicting Beef Flavor
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Studies In Cookery and Beef Flavor
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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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Understanding the Effect of Phenotype Expression in the Dairy Beef Model on Beef Quality
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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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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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Using Metabolomics to Predict and Guarantee Beef Flavor to the Consumer