Irradiation: Consumer Perceptions
National Beef Instrument Assessment Plan II- Meeting Summary
Effect of Cold Pasteurization on the Color and flavor of Frozen, Packaged Ground Beef Patties
NCBA Beef Patty Irradiation Panel: Color Study
Inactivation of LM, E. coli O157:H7 & Salmonella in Frozen Ground Beef with E-beam Technology
Process Upgrades for Beef Chuck Muscles Borderline in Palatability
Carcass Merit Project Finding Cattle Traits for Better Beef
Consumer Perceptions: The Irradiation Project
Packaging and Product Effects on Sensory, Shelf-Life and Color of Beef
Optimize the Quality, Consistency and Shelf-Life of Marinated Fresh Beef Products
Accelerated Chilling and Packaging Effects on Enhanced Beef Round Muscles
Antioxidant-Impregnated Packaging Films to Extend the Shelf-Life of Beef
Biochemical and Color Characteristics of Individual Bovine Muscles in Oxygen Permeable and MAP
An Investigation of Factors That Impact Premature Browning in Ground Beef
Influence of Case-Ready Packaging on Premature Browning of Ground Beef and Top Sirloin Butts
Enhancement of Beef Subprimals Prior to Aging and Retail Display
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