2021 - Present Product Quality Project Summaries
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An Assessment of Carcass Hot Fat Trimming to Improve Carcass Chilling Rate and Quality
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A Novel Approach to Using Electrostatic Field to Reduce Thawing Time and Improve Beef Quality
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Beef Quality Evaluation Following Extended Storage or Double Freezing
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Consumer Evaluation of Plant-Based Ground Beef Alternatives (GBA) in “Real-World” Eating Scenarios
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Establishing Freezing and Thawing Fabrication Techniques and Guidelines for Foodservice
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Evaluation of Three-Dimensional (3D) Imaging and X-Ray (iDXA) to Predict Carcass and Primal Yield and Composition
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Evaluating the Impact of Early Post-mortem Temperature Variation of Beef Muscle Tenderness and Color Development
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Frozen Beef with Superior Quality: Developing Optimal Aging Practice Prior to Freezing to Improve Meat Quality of Frozen Beef
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Impact of An Alternative Fabrication Method on Top Round Meat Quality from Heavy Weight Beef Carcasses
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Impact of Product Size and Subsequent Freezing on Meat Quality and Palatability of Different Beef Muscles
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Influence of Carcass Weight and External Fat Thickness on Chilling Rate and Meat Quality of Beef Carcasses
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The Influence of Double Freezing Beef Strip Loin Steaks at Blast Freezing or Consumer Freezing Temperatures
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National Beef Tenderness Survey – 2021
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Understanding the Influence of the Beef-on-Dairy Crossbred Calves on Subprimal Yields and Three-Dimensional Shapes of Various Beef Muscles
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Utilizing the F94L Myostatin Gene in Beef-on-Dairy Breeding Systems to Increase Carcass Value and Improve Beef Profitability
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Sensory and Chemical Characterization of Ground Beef and Plant-Based Protein Alternatives
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Suitability of Beef x Dairy Crosses as Moderate-sized Subprimal Alternatives for the Foodservice Industry