results
results
2019 Product Quality Project Summaries
-
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
-
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
-
A Preliminary Study to Investigate the Contribution of Different Tenderness Factors to Beef Loin, Tri-Tip and Heel Tenderness
-
Understanding the Influence of Beef x Dairy Crossbred Cattle on Eating Quality, Retail Display and Chemical Composition in Beef Strip Loins
-
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
-
Beef Flavor Beyond Fat
-
Using Metabolomics to Predict and Guarantee Beef Flavor to the Consumer
-
Fatty acid composition, percentage intramuscular lipids, and beef tenderness, juiciness, and flavor
-
Do market-driven storage conditions (fresh versus frozen) of subprimals and steaks impact beef tenderness and consumer acceptability?
-
Consumer Acceptance and Shear Force Values of Top Sirloin Steaks Prepared using Sous Vide Versus Flat-Top Grill Cookery Methods