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