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  1. Home
  2. Resources
  3. Project Summaries
  4. 2020
Sous Vide Tenderloin Steaks with Asparagus and Onions

2020 Product Quality Project Summaries

  • 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

  • Investigating the impact of temperature during transport on fresh beef yield and color stability

  • National Beef Tenderness Survey – 2020

  • Determination of optimum practices for frozen whole-muscle steaks

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