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