Tenderness

Date: 6/7/2017

Title: Timeline:The Evolution of Beef Tenderness


Date: 4/17/2017

Title: Effect of Growth-promoting Technologies on *Longissimus lumborum* Muscle Fiber Morphometrics, Collagen Solubility, and Cooked Meat Tenderness


Date: 4/17/2017

Title: Effects of Anabolic Implants and Ractopamine-HCl on Muscle Fiber Morphometrics, Collagen Solubility, and Tenderness of Beef *Longissimus lumborum* Steaks


Date: 1/12/2017

Title: Effect of Early Postmortem Enhancement of Calcium Lactate/Phosphate on Quality Attributes of Beef Round Muscles Under Different Packaging Systems


Date: 1/12/2017

Title: The Effects of Degree of Dark Cutting on Tenderness and Sensory Attributes of Beef


Date: 1/12/2017

Title: Tenderness Assessments of Top Loin Steaks From Retail Markets in Four U.S. Cities


Date: 1/12/2017

Title: Consumer and Trained Panel Evaluation of Beef Strip Steaks of Varying Marbling and Enhancement Levels Cooked to Three Degrees of Doneness


Date: 1/12/2017

Title: Consumer Assessment of Beef Tenderloin Steaks From Various USDA Quality Grades at 3 Degrees of Doneness


Date: 12/30/2016

Title: Effects of Liver Abscess Severity and Quality Grade on Meat Tenderness and Sensory Attributes in Commercially Finished Beef Cattle Fed without Tylosin Phosphate


Date: 11/30/2016

Title: 2015/2016 National Beef Tenderness Executive Summary


Date: 7/22/2016

Title: Effects of United States Department of Agriculture carcass maturity on sensory attributes of steaks produced by cattle representing two dental age classes


Date: 4/5/2016

Title: Top 10 Most Tender Muscles in the Beef Carcass


Date: 12/31/2015

Title: The Influence of Diet on Calcium Flux in Fresh Beef – A Possible Mechanism to Alter Beef Tenderness


Date: 12/31/2015

Title: Effect of Implant Strategy and Supplementation of Zilpaterol Hydrochloride on the Skeletal Muscle Proteome from Beef Steaks Aged up to 14 Days


Date: 12/31/2015

Title: Collaborator l & ll – Thermodynamics of Steaks of Different Thickness and USDA Quality Grade Cooked on Grills of Different Temperatures to the Same Internal Temperature


Date: 12/31/2015

Title: National Beef Tenderness Survey – 2015


Date: 12/31/2015

Title: Assessment of Post-mortem Aging Influence on Beef Brisket Palatability


Date: 12/31/2015

Title: Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef


Date: 12/31/2015

Title: Optimization and Commercial Implementation of Freeze/Age Process to Improve Beef Tenderness


Date: 12/31/2015

Title: Phase I - Identifying the Influence of Rate of Cooking, Cooking Temperature, and Degree of Doneness on Factors Contributing to Beef Flavor and Tenderness


Date: 12/31/2015

Title: Understanding the Impact of the Presence of Relative Humidity in the Beef Cooking Process on Beef Tenderness, Sensory, Protein Stability, and Appearance


Date: 8/26/2015

Title: Beef Quality Animation Videos

 

Click the video icon to the right, to access the animation videos.


Date: 5/6/2015

Title: Steak Thickness and Cooking Methods


Date: 4/16/2015

Title: Effectiveness of USDA Instrument-based Marbling Measurements for Categorizing Beef Carcasses According to Differences in *Longissimus* Muscle Sensory Attributes


Date: 4/16/2015

Title: National Beef Tenderness Survey–2010: Warner-Bratzler Shear Force Values and Sensory Panel Ratings for Beef Steaks from United States Retail and Foodservice Establishments


Date: 1/1/2015

Title: Targeted Aging for Beef


Date: 12/31/2014

Title: Beef Flavor Kinetics and Thermodynamic Properties of Whole Muscle and Ground Beef


Date: 12/31/2014

Title: Relationship Between *Longissimus* Slice Shear Force and Slice Shear Force of *Gluteus medius* and *Biceps femoris* (Top Sirloin Cap) as Influenced by Carcass Type and Postmortem Aging Period


Date: 12/14/2014

Title: Marbling: Management of Cattle to Maximize the Deposition of Intramuscular Adipose Tissue


Date: 12/31/2013

Title: Using High Pressure Pasteurization as a Possible Tenderness Process for Foodservice Top Sirloin Steaks


Date: 12/31/2013

Title: Mechanism of Meat Tenderization During Oxidation


Date: 12/31/2013

Title: Effect of Growth Promotant Technologies on the Calpain Proteolytic System and Collagen Attributes of Beef Aged for Five Time Periods and their Relationship to Tenderness


Date: 12/21/2012

Title: Color and Flavor Stability of Beef *Gluteus medius* as Influenced by Postmortem Aging Time and Blade Tenderization


Date: 12/21/2012

Title: Retail Beef Tenderness Surveillance


Date: 11/16/2012

Title: Beef Tenderness Timeline