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  • Resources
    • Product Quality
      • White Papers
        • 2015/2016 National Beef Tenderness Survey
        • 1999 National Beef Tenderness Survey
        • 2005 National Beef Market Basket Survey
        • 2005 National Beef Tenderness Survey
        • Carcass Merit Project
        • Customer Satisfaction II
        • Customer Satisfaction II The Value of Tender Beef
        • Dry Aging of Beef
        • Ethanol Co-Products Research Summary
        • Industry Guide for Aging Beef and Addendum
        • Irradiation Beef Industry Study
        • Irradiation Consumer Perceptions
        • Post-Harvest Practices for Enhancing Beef Tenderness
        • Pre-Harvest Cattle Management
        • Pre-Harvest Factors Affecting Beef Tenderness
        • 2010 Tenderness Survey
        • The Chemistry of Beef Flavor
        • The History of Instrument Assessment of Beef
      • Fact Sheets
        • Post-Mortem Aging
        • Beef Breakdown
        • Understanding the Different Kinds of Beef in the Marketplace
        • Beef Grading
        • Beef Packaging
        • Beef Shelf-Life
        • Beef Steak Color Guide
        • Modernization of the U.S. Standards for Grades of Carcass Beef
        • Color Changes in Cooked Beef
        • Steak Thickness and Cooking Methods
        • Dark Firm and Dry Beef
        • Grading Predictions of Beef Palatability
        • Quality Impacts When Changing the Forequarter Break Point
        • Iridescence
        • Marinating of Beef for Enhancement
        • Dietary Vitamin E
        • Mechanical Tenderization of Beef
        • Muscle Profiling
        • Beef Tenderness Timeline
        • Ranking of Beef Muscles for Tenderness
        • AMI Shel-Life Fact Sheet
        • Slice Shear Force
        • Tenderness
        • Top 10 Most Tender Muscles in the Beef Carcass
        • Understanding and Improving Quality Grade
        • Does Vitamin D3 Improve Beef Tenderness
      • Project Summaries
        • 2019
          • Carcass Size and Aging Period on Steaks
          • Developing Smart Tumbling
          • Evaluation of Beef Steaks
          • Beef Spray Chilling System
          • Contributions of Beef Tenderness Factors
        • 2018
          • Predicting Beef Flavor
          • Metabolomics
          • Influence of Increasing Carcass Weight
          • Flavor Audit
          • Evaluating Rapid Evaporative Ionization Mass Spectrometry
          • Do Carcass Weight and Ribeye Size Impact Beef Palatability
          • Determination of Package and Muscle Type Influence
          • Contribution of Tenderness Factors
        • 2017
          • Studies In Cookery and Beef Flavor
          • Modeling Beef Flavor
          • Evaluating Effects of ABX Spray on Flavor
          • Development of Volatile and Non-Volatile Flavor Compounds
          • Capabilities of REIM
          • Beef Flavor Myology 2
          • Flavor Myology
        • 2016
          • Influence of Meat Packaging
          • Impact of Carcass Size Rate of Chilling and Electrical Stimulation
          • Impact of Aging on Tenderness and Flavor
          • Grilling Temperature Effects on Tenderness and Juiciness of Steaks
          • Flavor Phase II
          • Factors Affecting Palatability
          • Effects of Cooking Temperature and Degree of Doneness on Tenderness and Flavor
          • Effect of Liver Abscess Severity on Meat Tenderness and Sensory Attributes
          • Determination of Objective and Subjective Juiciness
          • Consumer Thresholds for Beef Tenderness and Juiciness
        • 2015
          • Targeted Aging for Beef
          • Development of Pictorial Color Guide
          • Impact of Relative Humidity During Cooking
          • Flavor of Ground Beef II
          • Flavor of Ground Beef I
          • Flavor Drivers for Light and Heavy Beef Eaters
          • Effects of Various Post Mortem Aging Periods
          • Effect of Implant Strategy and Supplementation
          • Effect of Beef Strip Loin Enhancement
          • Development of Relative Aroma Intensity Values
          • Characterizing Products from Beef Rib
          • Beef Tenderness Survey
          • Beef Rib Alternative
          • Thermodynamics of Steaks
          • The Influence of Diet on Calcium Flux
          • Pressed Juice Percentage Method
          • Improving Tenderness with Commercial Implementation of Freeze Age Process
          • Impact of Elevated Aging Temps
          • Identifying Factors Contributing to Beef Flavor and Tenderness
        • 2014
          • Postmortem Aging Times for Beef Steaks Marketed through the Retail Channel
          • Postmortem Aging Specifications Needed to Ensure Tenderness in the Top Sirloin
          • Investigation of Beef Flavor
          • Influence of Production History and Lean Muscle Characteristics Beef Flavor Atributes
          • Consumer Attitudes of Predicted Flavor Aromas in Steaks
          • Carcass Maturity on Eating Quality
          • Beef Flavor Kinetics and Thermodynamic Properties of Whole Muscle and Ground Beef
          • Beef Flavor Attributes for Millenials In Home Placement Study
          • Beef Flavor Attributes for Millenials
        • 2013
          • Precursors to Beef Flavor
          • Preference for Beef Flavors Among Consumers
          • Steak Thickness and Foodservice Cooking Methods on Consumer Perceptions
          • Using High Pressure Pasteurization as Tenderness Process
          • Supplementation of Glycerol or Fructose to Enhance Marbling
          • Vitamin C Supplementation
          • Beef Flavor Attributes and Consumer Perceptions
          • Aging Vacuum-Packaged Steaks Versus Subprimals
          • Effects of Growth Promotant Technologies
          • Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness
          • Mechanism of Meat Tenderization During Oxidation
        • 2012
          • Impact of Beef Chuck Muscle Isolation on Retail Premium Ground Programs
          • Skeletal Muscle Differentially Influences Marbling Development
          • Defects Caused by Antimicrobial Interventions
          • Sensory Flavor Analysis of Beef Steaks
          • Retail Beef Tenderness Surveillance
          • Producing Premium Grinds with Brisket Trimmings
          • Effect of Subprimal Type Quality Grade and Aging Time on Display Color
          • Effects of Extended Aging on Shelf Life
          • Effects of Carcass Maturity on Eating Quality of Beef Produced
          • Discovering Ground Beef Performance through Premium Grind Concepts
          • Determination of Aromatic Production from Surface Browning
          • Flavor of Steaks of Varying Fat Levels
          • Aging and Tenderization of Gluteus Medius
          • Beef Flavor Attributes and Consumer Perception
        • 2011
          • Prediction of Beef Flavor by Precursor and Volatile Compounds
          • Physiological Mechanisms Regulating Development of Marbling
          • Management Factors Affecting Inherent Beef Flavor
          • Long Postmortem Aging Effects Beef Top Loin and Top Sirloin Steaks
          • Increasing Marbling Gene Expression with Dietary Lipids
          • Ground Beef Quality from Premium or Commodity Trim
          • Effects of Post Mortem Aging Time and Type on Quality
          • Effects of Aging on the Color Intensity and Stability of Beef
          • Effect of Packaging Type and Storage Temperature on the Quality
          • Consumer Preferences for Beef Flavor Characteristics
          • Compounds Responsible for Positive Beef Flavor
          • Analysis of Quality of Non traditional Beef Grind
        • 2010
          • Vaccination Response and Weaning on Growth and Quality
          • Slice Shear Force of Longissimus and Gluteus Medius
          • Role of Fatty Acids at Enhancing Marbling Development
          • Relationships Camera Based Quality Grades to Beef Palatability
          • Quantifying the Aging Response for Muscles in the Round
          • Prediction and Assessment of Genomic Breeding
          • Physiological Mechanisms Regulating Development of Marbling and Muscle
          • New Beef Tenderness Theory
          • National Beef Tenderness Survey
          • Effects of Low Dose Surface Irradiation
          • Effect of Low Voltage Electrical Stimulation
          • DNA Marker Technology
        • 2009
          • Regulation of Marbling Development in Beef Catlle by Specific Fatty Acids
          • Using Calcium Lactate to Improve Quality of Round Muscles
          • Low Fat Wet Distillers Grains and Beef Quality
          • Improving the Quality of the Beef Round With Electrical Stimulation
          • Impact of VISNIR on Other Muscles of the Carcass
          • High Resolution Imaging and Tenderness
          • Genotype and Growth Enhancement Technologies
          • Genomic Economic Selection Indexes for Enhancing Carcass Value
          • Effects of Supplementing Dried Distillers Grains
          • Effects of Metabolites on Beef Color
          • Effects of Delayed Steroid Implanting
          • Differentiation of Beef Flavor 2
          • Differentiation of Beef Flavor 1
          • Development of a Beef Flavor Lexicon
          • Application of a Collagen Based Functional Beef Protein
        • 2008
          • Use of Video Imaging Technology to Predict Sensory Quality
          • Reducing Effects of Pre-harvest Stress on Beef Quality
          • Validation of Tenderness Prediction Instruments
          • Consumer Preference of Steak Thickness
          • Impact of Vitamin E and Wet Distillers Grains on Shelf Life
          • Effects of Beta adrenergic Agonist in Market Dairy Cows
          • Characterizing Beef Heel Muscle
          • Impact of Post Harvest Interventions on the Color Stability
          • Effect of Genetic Tenderness Markers in Cattle
          • Carcass Value Optimization Web Application
          • Mapping of Intramuscular Tenderness in the Round
          • Effect of Distillers Grain on Performance
          • Evaluating the Influence of Oil and Fiber in Fat Deposition
          • Acid Marination For Tenderness Enhancement
          • Enhance Marbling and Meat Quality Using Crude Glycerol
          • Improving Tenderness of Vastus Lateralis Muscles
          • Effect of Calf Morbidity on Quality
          • Using Genomically Enabled Selection Strategies to Improve Tenderness
        • 2007
          • Effects of Dietary Fat
          • Characterizing Quality and Composition
          • Effects of Distillers Grains and Corn Processing on Marbling
          • Alternative Fabrication Methods
          • Beef Carcass Value Optimization
          • Blended Lipid Solutions to Enhance Nutritional Value Ground Beef
          • Characterizing Quality and Composition
          • Economic Value of Beef Tenderness based Fed Cattle Valuation System
          • Effect of Wet Distillers Grans on Marbling Score
          • Effects of Dietary Fat
          • Effects of Distillers Grains and Corn Processing on Marbling
          • Effects of Implanting and Feeding Zilpaterol
          • Enhancing Beef Tenderness
          • Evaluating Impacts of Gender on Fatness Muscling and Weight on the Cutability
          • Exploring Needle Free Injection Enhancement
          • Feed Efficiency and Carcass Traits
          • Inhibiting Ruminal Lipolysis
          • Innovative Fabrication Methods
          • Managing Dietary Crude Protein to Increase Marbling Disposition
          • Merchandising Ribeye and Striploin
          • Near Infrared and In plant Video Image Analysis Systems
          • Profiling of the Splenius
          • Rectus Femoris and Vastus Lateralis Steaks as Substitutions for Beef Top Sirloin Steaks
        • 2006
          • Adding Value to Non Conforming Beef Carcasses
          • Anionic Mineral Supplementation
          • BioBullet Versus Traditional Injection Techniques on Tissue Damage and Tenderness
          • Carcass Quality and Longissimus Tenderness
          • Cause and Prevention of Liver Flavor
          • Color Stability Fatty Acid Profile and Shelf Life of Ground Chuck and Round
          • Development of a Cutting Test Tutorial
          • Effect of Needle Tenderization Aging Time and Aging Temperature on Proteolysis and Tenderness
          • Feeding Ractopamine Hydrochloride
          • Hyperspectral Imaging to Predict Tenderness and Marbling Score
          • Impact of Cutting Procedures on Tenderness Properties of Beef Knuckle
          • Packaging Atmospheres and Injection Enhancement on Tenderness Sensory Traits and Color
          • Improving Tenderness of Underutilized Muscles from Pasture Fed Steers
          • Mapping Tendernes of Serratus Ventralis
          • Round Muscle Profiling
          • Shelf Life of Veal Shoulder During Cooler Aging
          • Solubilized Proteins as an Alternative to Phosphates
          • Strategies for Variation in Functional Properties of Chuck and Round
          • Super Saturation Oxygen Packaging to Improve Lean Color
          • Temperament Indicator Traits to Predict Growth Performance and Beef Tenderness
          • Tenderness Flavor Yield Assessments
          • Tenderness of Veal Shoulder
          • Threshold Levels for Warner Bratzler Shear Force
          • Value Optimization of Muscles from the Veal Chuck
        • 2005
          • Warner Bratzler Shear Force and Consumer Evaluations of M. Serratus
          • Volatile Compounds Contributions to Off Flavors
          • Use of Citrate in Enhancement Solutions
          • Ranking Beef Muscles
          • Quality Grade and Aging Time on Top Sirloin Tenderness
          • Mitigation of Off Flavor
          • Fiber Optic Characterization of Tenderness
          • Factors Affecting Myoglobin Color Reversion in Cooked Ground Beef
          • Engineering Optical Biosensors to Detect Calpastatin
          • Effects of Temperament and Pre Harvest Stress on Tenderness
          • Effects of Optaflexx
          • Effects of Muscle Type Enhancement and Cooking Technique on Underutilized Cuts
          • Effects of Breed on Human Health Related Components of Beef
          • Effect of NH4OH and CO on Palatability and Color
          • Effect of Meat Packaging Technologies on Spoilage Characteristics
          • Do Heifer Finishing Implants Affect Beef Tenderness
          • Does CO Improve Shelf Life in Case Ready Packaging Systems
          • Beef Muscles and Processing Treatments for Use in Fajita Applications
          • Beef Computer Assisted Retail Decision Support CARDS
          • Beef Carcass Fabrication Strategies Mexico
        • 2004
          • Biochemical and Physical Properties
          • Determine the Genetic and Phenotypic Variances of Meat Quality Traits
          • Determining Proper Use of Beef Chuck and Round Muscles
          • Effect of Moisture Enhancement
          • Effects of Feeding Regimen and Enhancement on Quality Characteristics
          • Green Discoloration in Lesions Packaged in High oxygen Modified atmosphere Packages
          • Greening Reaction in Beef Injection Site Lesions
          • Improving the Accuracy of Tenderness Categorization
          • Influence of Enhancement and Blade Tenderization
          • In Home Consumer Evaluations of Individual Muscles
          • Quality Attribute Characterization Long Term Muscles
          • Stress Response Muscle Tenderness
          • Supplementation Fed Steers
          • Using New Infrared Systems
          • Using Serum Chemistry
        • 2003
          • Hyperspectral Near Infrared Spectroscopy and Imaging for Tenderness Determination
          • Aging Index Long Term Muscles
          • Aging Index Short Term Muscles
          • Black Bone Condition
          • Cataloging Beef Muscles
          • Combining 25 Hydroxyvitamin D3 and VitaminE to Improve Tenderness
          • Factors that Cause Livery Flavor
          • Flavor Volatiles
          • Impact of Feeding D3
          • Innovative Wholesale Carcass Fabrication
          • Management Practices To Minimize Tenderness Variation
          • Mapping the Muscle Fiber
          • Optimization Guide for Value Added Beef Cuts
          • Predicting Longissimus Tenderness Using VISNIR
          • Prediction of Beef Carcass Cut Out Yields
          • Properties of Cow and Beef Muscles
          • Standardization of Slice Shear Force
          • The Effects of Fresh and Frozen Storage
        • 2002
          • Accelerated Chilling and Packaging Effects
          • Antioxidant Impregnated Packaging Films
          • Biochemical Raw and Cooked Color Characteristics
          • Blade Tenderization and Vacuum Tumbling
          • Effect of Aging on Warner Bratzler Shear Force
          • Enhancement of Beef Subprimals
          • Extending Shelf Life of Beef Cuts
          • Factors that Impact Premature Browning
          • Influence of Case Ready Packaging
          • Muscle Profile of Value Added Beef
          • Optimize the Quality Consistency and Shelf Life
          • Packaging and Product Effects
          • Prediction of Beef Tenderness
        • 2001
          • Characterization of Denuded Beef Muscles
          • Characterization of Intramuscular Adipogenesis
          • Cookery Methods for Optimizing Muscles
          • Cow Muscle Profiling Phase A
          • Effect of Cold Pasteurization
        • 2000
          • Effects of Supplemental Vitamin D3
          • Identifying Guaranteed Tender Beef Cuts
          • Process Upgrades for Beef Chuck
          • Use of Vitamin D3 and its Metabolites
        • 1999
          • Beef Tenderness Instrument Phase I
          • Biochemical Characterization of Meat Tenderness
          • Importance and Control of Purge in Vacuum
          • Muscle Profiling of the Chuck and Round
          • The Value of Beef Flavor
          • Using Vitamin D3 to Improve Beef Tenderness
        • 1998
          • An Evaluation of the BeefCam
          • An Evaluation of the Dual Component VIASCAN™
          • Determining the Value of Tenderness Classified Beef Cuts
          • Development of a Palatability Assurance PACCP
          • Domestic and International Shelf Life Strategic Alliance
          • Effects of Postmortem Aging on Beef Tenderness
          • Grid Pricing
          • Incidence of Dark Cutting Beef
          • Mechanisms of Genetic Control of Beef
          • Objective Assessment of Beef Quality
          • Postmortem Vascular Infusion of Calcium Chloride
          • Tenderness CCPs Data Analysis
          • Using Measurements of Muscle Color
    • Human Nutrition
      • White Papers
        • Beef as a First Food
        • Rediscovering Protein's Role in the Optimal Human Diet
        • Meat Secretariat’s Symposium
        • Stearic Acid
        • An Evolving Nutrition Focus
        • Lean Matters
        • The Role of Beef in Physical Activity
        • Trans fat
        • Lean Beef and Heart Health
        • Beef’s Nutrients and Cognition
      • Fact Sheets
        • Beef and Health: A Fresh Look at Today's Beef
        • Epidemiology 101
        • Iron
        • Beef Lipids in Perspective
        • Zinc
    • Beef Safety
      • White Papers
        • Salmonella White Paper
        • Shiga Toxin-Producing Escherichia coli (STEC) Ecology
        • Current and Near-Market Intervention Strategies for Reducing STEC
        • Pre-Harvest Control of E. coli O157:H7
        • Shiga Toxin-Producing Escherichia coli
        • Methicillin-Resistant Staphylococcus aureus
        • History of Consumer Food Safety Education Focus on Beef
      • Fact Sheets
        • Preventing Antibiotic Residues
        • Antibiotic Resistance
        • Beef Decontamination Technologies
        • Safety Timeline
        • What You Need to Know About E. coli
        • Irradiation
        • MRSA
        • Non-Intact
        • Pre-Harvest-Interventions
        • Ticks and Mammalian Meat Allergy
        • Food Allergies
        • Validation Versus Verification
        • Whole Genome Sequencing 101
        • Introduction to the Interpretation of WGS
      • Project Summaries
        • 2018
          • Construct a Phage Mediated System to Deliver CRISPR Cas9
          • Horizontal Gene Transfer Of Antimicrobial Resistance
        • 2017
          • AMR Risk Assessment
          • Ecology and Transfer of Antimicrobial Resistant Bacteria
          • Prevalence of Filarial Nematodes
        • 2016
          • Alternatives to Antibiotics
          • Alternatives to Tylosin
          • Antibiotic Resistance Profiles of Salmoenlla enterica Part II
          • CRISPR CAS9 for Reduction in Pathogens
          • Origin of Salmonella in Peripheral Lymph Nodes Collab I
          • Origin of Salmonella in the Peripheral Lymph Nodes
        • 2015
          • AMR Food Safety Risks Associated with Tylosin
          • Antibiotic Resistance Profiles of Salmoenlla enterica
          • Enabling Surveillance of Rare Resistance Phenotypes
          • Use of Tylosin on AMR and Liver Abscesses
        • 2014
          • Antibiotic-Resistant-Bacteria-Carried-by-Flies
          • Characterization and Evaluation of Bacteriophages for Control of Salmonella
          • Chlortetracycline and Ceftiofur Treatement on Salmonella Populations
          • Evaluating the Role of Horn Flies Transdermal Transmission of Salmonella to Cattle
          • Factors that Influence the Site and Extent of Salmonella in Cattle
          • Impact of Pre Harvest Events and Practices on Salmonella
          • Potential Transmission of Salmonella from House Flies to the PLN of Cattle
          • Salmonella Lymph Node Contamination of Colonized and Naive Cattle
          • Use of Bovine Specific Peptide Arrays for Kinome Analysis
          • Use of Shotgun Metagenomic NGS
        • 2013
          • Antibiotic Resistance by Source
          • Biting Flies Biological Vectors of Salmonella
          • Conjugative Transfer Antimicrobial Resistance
          • CRISPR Diversity Antimicrobial Suceptibility
          • Efficacy of Bdellovibrio Bacteriovorus to Control E coli and Salmoenlla
          • Exploiting Antibiotic Resistance
          • Identifying Bacteriophages Inactivating MDR Salmonella
          • Metagenomic Sequencing to Assess Microbiome of Cattle
          • Salmonella In Lymph Nodes of Cattle
          • Salmonella in the Peripheral Lymph Nodes of Cattle
          • Validation of Environmental Predictors Salmonella Contamination
        • 2012
          • A New Approach to Control E coli O157
          • Do Pre Harvest Intervention Intended for E coli O157 Affect Shedding of STEC or Salmonella
          • E coli O157H7 as an Indicator for the Big 6 STECs
          • Examination of Potential Predictors of Salmonella
          • Harvest and Fabrication Intervention Strategies Used to Control E coli and Salmonella
          • Phage Therapy to Control E coli and Other STEC
          • Pre Harvest Ecology and Approaches to Control Salmonella
          • Risk and Thermal Susceptibility of Non O157 and O157
        • 2011
          • Characterization of E coli O157.H7
          • Characterization of Salmonella
          • Discovery of Molecular Targets for Identifying STEC
          • Establishment of a Non O157 STEC Baseline in Ground
          • Solutions for the Food Safety Threat
          • Strategies to Reduce Supershedding
        • 2010
          • E coli Biotype I Surrogates as Predictors of Non O157 STEC
          • Effect of Vaccination on Prevalence of E coli
          • Impact of Pre and Post harvest Process Controls to Reduce E coli
          • Investigation of Molecular Targets that Identify Non O157 STEC
          • Methods for Effectively Controlling E coli
          • Presences of Salmonella within Lymph Nodes
        • 2009
          • Antibiotic and Disinfectant Susceptibility Profiles of E coli
          • Applications of Novel Yam Starch
          • Attribution of Salmonella in Ground Beef
          • Effect of Lactic Acid and Cooking on Survivability of E coli
          • Effects of Amino Acids on Campylobacter
          • Evaluation of E coli O157 Bacterial Extract Vaccine
          • Evaluation of Escherichia coli Translocation
          • Evaluation of Gallium Maltolate on Fecal Shedding of Salmonella
          • Gene Expression Response of Salmonella
          • Impact of Carcass Surface Trimming on E coli
          • Orange Pulp and Peel to Reduce E coli and Salmonella
          • Rapid Methods to Detect E coli
          • Reducing E coli on Hides
          • Survey of Campylobacter in Beef Cuts
          • Vaccine Potential for Salmonella in Dairy Cattle
        • 2008
          • Acid Mucins as Growth Factors
          • Analysis of Ground Beef Samples for Residues
          • Animal Level Predictors of MDR Salmonella
          • Detection of E coli and_Salmonella
          • Detection of Pathogenic and Shiga Toxin Producing E coli
          • Effect of Vitamin D Supplementation
          • Effects of the Salmonella Newport SRP
          • Emerging Pathogens in US Cattle
          • Evaluation of Sodium Chlorate on Salmonella and E coli
          • Hot Water and Lactic Acid Against E coli
          • Initial Investigation of the Burden MRSA
          • Reducing Levels of Salmonella Typhimurium and E coli
          • Screening for Antibiotic Resistance
          • Survey of Pathogen Interventions and Best Practices
          • Tracing Pathogen Contamination through Post Harvest
        • 2007
          • Bacteriophage Involvement in the Dissemination of Multidrug Resistance by Salmonella
          • Carcass Mapping
          • Colonization Characteristics of Bovine recto Anal Junction
          • Complete Genomic Sequence of Six Shiga toxigenic E coli
          • Correlation of E coli to AHL Concentrations
          • Dissemination of Resistance from Multi drug Resistan Generic E coli to Salmonella
          • Distillers Grains and Foodborne Pathogens
          • Does Ceftiofur Administration Select for Populations of Resistant E coli
          • Effect of Stressors on Acquisition of MDR Stressors
          • Effect of WDG on Pathogen Load
          • Examination of Waste Milk Pasteurization on Salmonella
          • Formation Destruction and Removal of Escherichia coli
          • Genetic Variation Between Shiga toxigenic E coli
          • Hide to Carcass Transfer of coli O157H7 and Salmonella
          • Identification of Genetic Markers Associated with Escherichia coli
          • Impact of Ground Beef Packaging Systems
          • Nutritional Basis for E coli O157
          • Salmonella Reduction through Dust Control
          • Source Attribution of Antibiotic Resistant Salmonella
          • Strategies to Address Adverse Effects of Distillers Grains
          • Survivability Growth and Heat Susceptibility of E coli O157H7
        • 2006
          • Alkaline Hydrolysis of Prion Positive Materials
          • Antimicrobial Interventions on Multidrug Resistant Salmonella
          • Consequences of Stress and Diet on Shedding of E coli
          • Effects of Pond Ash on Prevelance of E coli
          • Effects of Processing Plant Lairage on E coli
          • Effects of SRP Vaccine on Preharvest Control of E coli
          • Heat Resistance of Salmonella Serotypes
          • Isolation and Use of Bacteriophage
          • MDR Salmonella from Calf fed Holstein Steers
          • Survival Growth following Storage of Escherichia coli O157H7
          • Reduction of Salmonella
          • RealTime Monitoring of Cross Contamination of Listeria
          • Rapid Quantification of Culturable and Viable but Nonculturable Escherichia coli
          • Prevalence of Mycobacterium avium Paratuberculosis
          • Phage Encoded Transfer of Antibiotic Resistance in Salmonella
          • Prevalence and Characterization of NonO157 EHEC STEC
        • 2005
          • A Comparison of Residual GFAP Levels on the Blade
          • An Evaluation of the Ability of Commercial Carcass Washing Cabinets
          • At Risk Populations for Salmonella Contamination
          • Comparison of Rapid Immunomagnetic Seperation Methods
          • Competitive Fitness of MultiDrug Resistant Pathogenic Salmonella
          • Determination of the Most Effective Intervention Strategy
          • E Coli O157H7 Survival on Cattle Hides
          • Effect of Meat Packaging Technologies on the Safety and Spoilage
          • Evaluation of a Modified E coli O157H7 Strain
          • Evaluation of Splitting Saw Washing Procedures to Remove CNS Tissue
          • Genetic Characterization of Salmonella enterica
          • Genetic Profiles of Bovine Origin Salmonellae
          • Identification and Evaluation of Cattle Persistently Shedding
          • Identification of Humane Cattle Stunning Systems
          • Identification of the at Risk Population(s) for Shedding
          • 2005-method-development-for-enumeration-of-e-coli
          • Novel Uses of Natural Tannin Sources
          • Phage Encoded Dissemination of_Shiga Toxin Genes
          • PreHarvest Nutritional Management Strategies
          • Seasonal Effects on_ E coli O157H7
          • Source and Prevalence of MultiDrug Resistant Salmonella
          • Supplementation of Feedlot Cattle with Octanoic Acid
          • The Prevalence of Escherichia coli O157H7
          • Therapeutic Use of Ceftiofur Crystalline Free Acid
          • The Role of SuperShedders Prevalence of E coli
          • Validation of Texas Beef Jerky Processing
          • Validation of Trichloromelamine
        • 2004
          • Application of Antimicrobial Treatments in a Commercial Simulation
          • Assessment of Nitroethane to_Reduce E coli
          • Characterization of the Relationship Between Rumen Protozoa A
          • Comparison of Recto Anal Junction Mucosal Swab
          • Decontamination of Beef Cuts
          • Demonstrate the Technical Feasibility of Cofiring Animal Tissue Biomass
          • Determination of a Sodium Chlorate Dose
          • Effect of Vaccinating Against Type III Secreted Proteins
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          • Evaluation of the Relationship Between Stress Response
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          • Innovative Application of Antimicrobial Compounds
          • Isolation and Use of Bacteriophage
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          • Survey of the Prevalence of Escherichia coli O157H7
          • Use of Genomic Approaches to Identify Escherichia coli
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        • 2003
          • Efficacy of Grovac™ System for Decontamination
          • Escherichia coli O157H7 Indicator Organism Evaluation
          • Escherichia coli O157H7 Survival
          • Hide On Decontamination System
          • Reduction of E coli O157H7 in Beef Feedlot Cattle
          • Regional Variation in Incidence of E coli O157H7
          • Role of Curli Fimbriae
          • Survey of Prevalence of Escherichia coliO157H7
          • Safety_ProjectSummaries-2003-The-Role-of_Recto-Anal-Junction-E-coli-O157H7
          • Use of an Experimental Vaccine in Gestating Beef Cows
          • Use of Dentition and Skeletal Maturity
          • Vaccination as an Intervention Strategy for Reduction of Escherichia coli Pre conditioning Trial
          • Vaccination as an Intervention Strategy for the Reduction of Escherichia coli
          • Validation of SANOVA Treatment
        • 2002
          • A Proteomic Approach for Specific Detection of Listeria monocytogenes
          • Can PrPCWD be Detected in Muscle of Deer Elk Cattle
          • Chronic Wasting Disease White Tailed Deer
          • Comparison of Analysis for Escherichia coli O157H7
          • Detecting CNS Contamination in AMR Generated Tissues
          • Determination of the Incidence of Escherichia coliO157 H7
          • Development of a Diagnostic Assay for CWD
          • Development of a Diagnostic Assay for CWD
          • Development of Ultrasensitive Assays for Prion in Biofluids and Tissues
          • Efficacy of Cetylpyridinium Chloride to Reduce E coli
          • Evaluation of Interventions to Reduce Microbial Contamination
          • High Pressure Temperature Inactivation of TSE Agents
          • Investigation of On Farm Management Practices
          • Microbial Contamination Blade tenderized Beef
          • NAMP KSU Survey for Blade Tenderization
          • Prevalence of Listeria monocytogenes in Beef Processing Plants
          • PrP Genetics and Expression in White tailed Deer
          • Regulation of Shiga Toxin Production in E coli
          • Role of Deer Behavior in the Transmission of CWD
          • Sensory Testing of Beef Products After A_Prion
          • 2002-treatment-of-beef-hides-with-cetylpyridinium-chloride-solution
          • Validation of Antimicrobial Treatments to Reduce E coli
        • 2001
          • Characterization of E coli O157H7 on Subprimal Beef
          • Chlorate Supplementation in Feed and or Water
          • Competitive Inhibition of E coli O157H7 and Salmonella
          • Cooking Instructions and Methods for Uncooked Beef Products
        • 2000
          • Cattle Washing Systems
          • Comparison of New Intervention Chemicals for Reducting Pathogens
          • Presence of CNS Tissue in Advanced Meat Recovery Products
          • Salmonella spp and Listeria monocytogenes Risk Assessment
          • The Incidence and Characterization of Listeria monocytogenes
        • 1999
          • Application Lactic Acid Sprays
          • Detection and Control of External Pathogens through Microbial Mapping
          • Reduction of Bacterial Populations on Beef
          • Reduction of Escherichia coli O157H7 by Hot Acid Dip
        • 1998
          • Analysis of E coli Removal from Beef Tissues
          • Association of Viable but Non Culturable Escherichia coli O157H7
          • Chlorine Dioxide Packaging Film
          • Detection of Escherichia coli O157H7
          • Escherichia coli Risk Assessment for Blade Tenderized Steaks
          • Evaluation of Multiple Hurdle Interventions
          • Microbial Contamination of Raw Ingredients
          • Microbial Mapping II
          • Reduction of Enteric Pathogen Contamination
          • Steam Pasteurization of Beef Trimmings
        • 1997
          • Application of Edible Coating Technology
          • Development of Interventions to Reduce Pathogens on Beef Trimmings
          • Ecological Superiority and Inhibition of Growth of Pathogens in Ground Beef
          • Evaluation of Diagnostic Tests for Detection of Escherichia coli O157H7 in Feces
          • Growth Potential of E coli O157H7 in Irradiated Beef Patties
          • Isolation and Identification of Bacteria in Raw Ground Beef
          • Microbiological Profile of Domestic and Imported Raw Beef
          • Pilot Study for Microbial Mapping II
          • Prevalence of Escherichia coli O157H7 in Feedlot Cattle at Slaughter
          • Real Time Detection of Microbial Pathogens
          • Reduction of Fecal Contamination of Ground Beef
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