2020 Product Quality Project Summaries
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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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Investigating the impact of temperature during transport on fresh beef yield and color stability
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National Beef Tenderness Survey – 2020
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Determination of optimum practices for frozen whole-muscle steaks