Meat and Muscle Biology
The official journal of the American Meat Science Association
Meat and Muscle Biology is a fully open access journal that is a publication home for a broad scope of high quality, peer-reviewed manuscripts on all aspects of meat science (including meat derived from domestic mammals, avians, reptiles, aquaculture species, amphibians, wild capture mammals, and synthetic meat analogs) applied muscle biology and related topics.
Meat and Muscle Biology is published by the Iowa State University Digital Press for the American Meat Science Association.
Volume 9 • Issue 1 • 2025
Research Articles
Random Forest Approach Applied to Italian-French Beef Production Systems: Sex Differences and Key Meat Standards Australia Traits Affecting Beef Eating Quality
Matteo Santinello, Mauro Penasa, Nicola Rampado, Jean-François Hocquette, David Pethick and Massimo De Marchi
2025-03-20 Volume 9 • Issue 1 • 2025 • Article 18329 • 1-16
Modified Krzywicki’s Equations to Quantify Myoglobin Forms on Meat Surfaces
Daqing Piao, Ranjith Ramanathan, Morgan L. Denzer, Morgan Pfeiffer and Gretchen Mafi
2025-03-11 Volume 9 • Issue 1 • 2025 • Article 18338 • 1-27
Effects of Wet Aging, Dry Bag Aging, and Stepwise Aging Methods on Meat Quality and Sensory Attributes of Steaks From Pasture and Grain Finished Steers
Daniela Correa, Marcia del Campo, Santiago Luzardo, Guillermo de Souza, Carlos Álvarez, Maria Font i-Furnols and Gustavo Brito
2025-03-07 Volume 9 • Issue 1 • 2025 • Article 18055 • 1-17
Biomapping and Enviromapping of Microbial Indicators and Pathogens in a Commercial Beef Processing Facility
Rodrigo M. Portillo-Alarcon, Mindy M. Brashears, Marcos X. Sanchez-Plata, Ariana Roldan and Markus F. Miller
2025-02-24 Volume 9 • Issue 1 • 2025 • Article 18188 • 1-13
Analysis and Characterization of the Volatile Flavor Compounds Associated with the Wooden Breast Condition
Thu Dinh, Hunter Hessler, Xue Zhang, Sawyer W. Smith, K. Virellia To, Tessa R. Jarvis, Shangshang Wang and M. Wes Schilling
2025-02-11 Volume 9 • Issue 1 • 2025 • Article 18392 • 1-12
Cooking Temperature and Hold Time Affect Beef Brisket Textural Properties and Cooking Yield
Chris R. Kerth, Kayley R. Wall and Adria Grayson-Holter
2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18269 • 1-11
Artificial Raising on Milk Replacer and Finishing Diet Did Not Affect Color and Oxidative Stability of Longissimus Lumborum Muscles From Polypay Ram Lambs
Koushik Mondal, Surendranath P. Suman, Katherine G. Purvis, Gregg Rentfrow, Donald G. Ely, Brittany E. Davis, Jennifer Weinert-Nelson, Yifei Wang and Ana Paula A. A. Salim
2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18343 • 1-13
Categorization of Beef Longissimus Lumborum and Gluteus Medius Muscles Based on Metabolic Attributes Is More Informative Than Muscle pH
D. Andy King, Steven D. Shackelford, Dan Nonneman, Tatum S. Katz and Tommy L. Wheeler
2025-01-22 Volume 9 • Issue 1 • 2025 • Article 18388 • 1-20
Color Stability and Tenderness Attributes of Beef Longissimus Lumborum Steaks at 2 Different Aging Periods Are Impacted by Metabolic Characteristics
Jade V. Cooper, D. Andy King, Steven D Shackelford, Peg Ekeren, Carol L. Lorenzen and Tommy L. Wheeler
2025-01-14 Volume 9 • Issue 1 • 2025 • Article 18387 • 1-18