Beef Quality
Research
View File Blade tenderization and vacuum-tumbling to improve the visual and palatability characteristics of enhanced supraspinatus, triceps brachii and biceps femoris muscles
June 30th, 2003
Rhonda K. Miller
(263.43 KB)
View File Conjugated linoleic acid reduces fatty acid peroxidation in irradiated ground beef patties
June 30th, 2003
Stephen B. Smith and Jimmy T. Keeton
(34.40 KB)
View File Tenderization strategies for individual muscles from beef rounds
December 1st, 2002
Barret L. Kolle, David R. McKenna, and Jeff W. Savell
(62.47 KB)
View File Competitive inhibition of E. coli O157:H7 and Salmonella spp. in ground beef products
October 1st, 2002
Mindy Brashears & Mark Miller
(42.07 KB)
View File Environmental and nutritional effects on beef tenderness
September 1st, 2002
Rhonda K. Miller, J.L. Miller, G.E. Carstens, D.K. Lunt, R.M. Rouquette, W. Warrington, H. Lippke, W. Holloway, C. Long, R. Rand
(123.56 KB)
View File Effects of Tasco-14 supplementation at 2% in a commercial grain based diet on carcass characteristics, retail display, shelf life and prevalence of Escherichia coli O157:H7 and Salmonella spp. in feedlot steers
January 1st, 2002
Kirk Braden, Mark Miller, John Blanton Jr., Vivien Allen, and Kevin Pond
(62.60 KB)
View File Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus
January 1st, 2002
D. S. Kolle & J. W. Savell
(122.42 KB)
View File Using vitamin D3 to improve beef tenderness in three different breed types
January 1st, 2002
J. L. Montgomery, M. F. Miller, J. R. Blanton, Jr.
(837.60 KB)
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Texas Beef Council Contact:
Jason Bagley
(512) 335-2333 ext. 500