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2020
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