Beef Products and Meat Science

• Acknowledgements
• Cow-Calf Nutrition, Reproduction, and Management
• Forage, Residue, and Rangeland Management
• Growing Calf and Yearling Management
• Feedlot Nutrition and Management
• Animal Behavior, Stress, and Technology
• Greenhouse Gas Mitigation
• Beef Products and Meat Science
  • Are Midwest Region Extension Professionals Prepared to Answer Food Safety Questions About Various Meat Products?
  • Defining the Parameters of High-Pressure Processing to Improve the Quality of Dark-Cutting Beef
  • Using High-Pressure Processing to Improve Dark-Cutting Beef Color in Tenderloins
  • Application of High-Pressure Processing Lightens the Color of Cow Tenderloins
  • Effect of Nitrite Source & Reducing Compounds on Cured Color Development in an All-Beef Model System
  • Prediction of Intramuscular Fat Content of Beef Longissimus Muscle
  • Development of a Shelf-stable Proxy for Camera-based Beef Grading Systems
  • Inclusion of Palm Oil Products in Finishing Diets on Ground Beef Quality and Retail Stability
  • Impact of Storage and Cooking Temperature on Listeria Innocua Growth in Plant-Based and Beef Proteins
  • Carcass Weight Influences Chilling Rate, Postmortem Metabolism, and Beef Color
• Explanation of Statistics