A comparison of vacuum packaging systems for the distribution and storage of primal beef cuts.

Primal Cuts of Beef
Published: (2011)

Comparison of systems for the distribution of lamb carcasses and wholesale cuts /
by: Tatum, Joseph Daryl
Published: (1976)

Quality of vacuum packaged lamb retail cuts /
by: Wanstedt, Kristen Gae, 1959-
Published: (1982)

Considerations for centralized packaging of beef retail cuts / by Davey Brian Griffin.
by: Griffin, Davey Brian, 1956-
Published: (1981)

Using fat and muscle measurements from different areas of the carcass in the prediction of yield of pork four lean cuts and primals as affected by cutting method and trim level /
by: Harris, Shawn Dale, 1969-
Published: (1995)

Benchmarking U.S. beef retail cut composition /
by: Adams, Carrie Lynn, 1982-
Published: (2006)

Effects of marinade and spice application on palatability and shelf life of vacuum-packaged lamb loin chops /
by: Strachan, Destiny Nicole, 1977-
Published: (2001)

Packaging and fabrication systems for extending storage life and subsequent retail caselife of pork.
by: Rape, Steven Wayne
Published: (1973)

Systems for optimizing the condition of beef carcasses for distribution over extended time periods.
by: Simmons, Ronald Douglas
Published: (1974)

Regression equations that predict the yield of pork four lean cuts and primals as influenced by cutting method and trim level /
by: Grams, David Wayne, 1967-
Published: (1993)

Assessing palatability characteristics of beef destined for retail distribution /
by: Gossett, Gregory Warren, 1957-
Published: (1981)

The impact of beef exports on the United States beef industry /
by: Chapman, James David, 1971-
Published: (1998)

Physical and chemical analyses of separable lean of beef retail cuts with different external fat trim levels /
by: Wahrmund, Jennifer Lyn, 1975-
Published: (1999)

Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum-packaged subprimals destined for non-intact use /
by: Lemmons, Jacob Lynn
Published: (2012)

Innnovative wholesale carcass fabrication and retail cutting to optimize beef value /
by: Pfeiffer, Kyle David, 1979-
Published: (2006)

Systems for packaging and distribution of fresh beef /
by: Marriott, Norman Glenn
Published: (1976)

Carbon dioxide- and vacuum-packaged boxed beef : an economic comparison /
by: Vastine, William J., et al.
Published: (1974)

The effects of elevated storage temperatures during postmortem aging of beef carcasses on tenderness and retail case-life of steaks.
by: Fields, Phillip Arthur
Published: (1971)

Microbiological, sensory, color and chemical characteristics of vacuum-packaged ground beef patties and cooked beef top rounds treated with the salts of various organic acids /
by: Maca, Jennifer Vahalik, 1970-
Published: (1995)

A comparison of prediction equations used for estimating yield of boneless steak and roast meat from beef carcasses.
by: Kirchner, Vinson Edwin Sterling
Published: (1968)

Effects of various oilseed proteins on the sensory and storage stability properties of vacuum packaged frankfurters /
by: Brown, John Axtell
Published: (1979)

Modified gaseous atmospheres for storage of beef, lamb and pork /
by: Davis, George Theodore
Published: (1979)

Perimysium thickness as an indicator of beef tenderness /
by: Brooks, J. Chance
Published: (2000)

Ultrasonic elastography to predict beef tenderness /
by: Moore, Lori Lynne, 1972-
Published: (1996)

Factors associated with beef carcass cutability.
by: Abraham, Herbert Carl
Published: (1967)

Microbial and objective quality of whole muscle beef cuts packaged in film containing chlorine dioxide /
by: Knight, Timothy David
Published: (1999)

Influence of slaughter, fabrication and storage conditions on the microbial flora and shelf-life of vacuum-packaged steaks /
by: Chandran, Sasi Kantha, 1957-
Published: (1984)

Primal cuts : cooking with America's best butchers /
by: Guggiana, Marissa
Published: (2020)

The effect of potassium lactate and sodium diacetate on the microbial, sensory, color and chemical characteristics of vacuum-packaged beef top loin steaks /
by: Anwar, Najia, 1970-
Published: (2000)

Rotational crossbreeding as a system for beef production in the Gulf Coast region of Texas.
by: Young, Melvin Dell
Published: (1974)

Beef customer satisfaction : factors affecting consumer evaluations of clod, top round, and top sirloin steaks /
by: Goodson, Kyla Judene, 1973-
Published: (2000)

Colostral immunoglobulins and their absorption by newborn beef calves /
by: Vann, Rhonda Carol, 1968-
Published: (1993)

Physical and mechanical methods for the natural tenderization of beef.
by: Arango, Tomas Cipriano
Published: (1970)

Popped sorghum grain for finishing beef cattle.
by: Adame de Leon, Jose Luis
Published: (1968)

Ultrasonic elastography to evaluate beef and pork quality /
by: Rubio Lozano, Maria Salud, 1965-
Published: (1995)

Lactate dehydrogenase detection immunoassay in roast beef /
by: Morris, Craig Allen
Published: (1995)