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Project Summaries
2016
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