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Product Enhancement Research

Irradiation: Consumer Perceptions (PDF)

National Beef Instrument Assessment Plan II- Meeting Summary (PDF)

Executive Summaries

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

Research Annual Reports



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