Volume 3 • Issue 1 • 2019

Research Article


Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham

C. S. Morris, Y. L. Campbell, B. S. Smith, Stephen G. Campano, J. B. Williams, T. Kim, Thu T. N. Dinh and Wes Schilling

2019-12-01 Volume 3 • Issue 1 • 2019 • 500–509

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

Lauren L. Prill, Lindsey N. Drey, Emily A Rice, Brittany A. Olson, John M. Gonzalez, Jessie L. Vipham, Michael S. Chao, Phillip Bass, Michael Colle and Travis O'Quinn

2019-12-01 Volume 3 • Issue 1 • 2019 • 510–525

Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light

Joshua R. Cassar, Edward Mills, Jonathan Campbell and Ali Demirci

2019-12-01 Volume 3 • Issue 1 • 2019 • 479–487

Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks

Cesar A. Sepulveda, Andrea Garmyn, Jerrad Legako and Markus F. Miller

2019-10-01 Volume 3 • Issue 1 • 2019 • 375–388

The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)

Derico Setyabrata, Jacob R. Tuell and Brad Kim

2019-12-01 Volume 3 • Issue 1 • 2019 • 488–499

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

Lauren L. Prill, Lindsey N. Drey, Brittany A. Olson, Emily A. Rice, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao, Phillip D. Bass, Michael J. Colle and Travis G. O’Quinn

2019-09-30 Volume 3 • Issue 1 • 2019

Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age

Louwrens C. Hoffman, Diana L. van Schalkwyk, Nina M. Muller, Berndt J. van Rensburg and Kenneth W. McMillin

2019-09-30 Volume 3 • Issue 1 • 2019

Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour

Shiqi Huang, Sandra M. Vasquez Mejía, Susan J. Murch and Benjamin M. Bohrer

2019-05-31 Volume 3 • Issue 1 • 2019

Glycolysis and pH Decline Terminate Prematurely in Oxidative Muscles despite the Presence of Excess Glycogen

Surinder S. Chauhan, Michelle N. LeMaster, Daniel L. Clark, Morgan K. Foster, Caroline E. Miller and Eric M. England

2019-05-31 Volume 3 • Issue 1 • 2019

Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef

R. Ramanathan, M. C. Hunt, A. R. English, G. G. Mafi and D. L. VanOverbeke

2019-07-31 Volume 3 • Issue 1 • 2019

Product Yield and Fatty Acid Content of North Dakota Mule Deer, Elk, and Moose

DeMetris Reed, Paul T. Berg, Marty Marchello, Jennifer M. Young and Eric P. Berg

2019-07-31 Volume 3 • Issue 1 • 2019

Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality

Famous L. Yang, Karen S. Anschutz, Jase J. Ball, Pete Hornsby, Jana L. Reynolds and Fred W. Pohlman

2019-02-28 Volume 3 • Issue 1 • 2019

Consumer Assessment of New Zealand Forage Finished Beef Compared to US Grain Fed Beef

A. J. Garmyn, R. J. Polkinghorne, J. C. Brooks and M. F. Miller

2018-12-31 Volume 3 • Issue 1 • 2019

Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality

Xiang Yang, Norasak Kalchayanand, Keith E. Belk and Tommy L. Wheeler

2019-02-28 Volume 3 • Issue 1 • 2019

Retail Display Properties and Consumer Perception of Extended Aged Beef Topically Treated with Ascorbic Acid and Rosemary Extract

Michael J. Colle, Ron P. Richard, Matt C. Colle, Will I. Loucks, Gordon K. Murdoch, Phil D. Bass, Christopher J. Williams and Matthew E. Doumit

2019-01-31 Volume 3 • Issue 1 • 2019

Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes

Rhonda K. Miller, Christopher R. Kerth, Michael C. Berto, Hannah L. Laird and Jeffrey W. Savell

2019-10-31 Volume 3 • Issue 1 • 2019

Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks

Z. D. Callahan, J. V. Cooper and C. L. Lorenzen

2019-06-30 Volume 3 • Issue 1 • 2019

The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics

Sean J. Morrow, Andrea J. Garmyn, Nicholas C. Hardcastle, J. Chance Brooks and Markus F. Miller

2019-10-31 Volume 3 • Issue 1 • 2019

Effects of Oxygen Partial Pressure on 4-Hydroxy-2-Nonenal Induced Oxymyoglobin Oxidation

Frank Kiyimba, Thiago S. Belem, Mahesh N. Nair, Janet Rogers, Steven D. Hartson, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan

2019-09-30 Volume 3 • Issue 1 • 2019

Performance, Histology, and Meat Quality of Coccidiosis-Challenged Broilers Fed Essential Oils

Samantha K. Tauer, Jonathan P. Holt, Keith R. Underwood, Crystal L. Levesque and Robert C. Thaler

2018-12-31 Volume 3 • Issue 1 • 2019

Characterization of Antimicrobial Resistant (AMR) Salmonella Enterica Isolates Associated With Cattle at Harvest in Mexico

Martha Maradiaga, Alejandro Echeverry, Mark. F. Miller, Henk C. den Bakker, Kendra Nightingale, Peter W. Cook, M. T. Brashears and Mindy M. Brashears

2019-01-31 Volume 3 • Issue 1 • 2019

Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage

M. W. Schilling, A. J. Pham-Mondala, N. Dhowlaghar, Y. L. Campbell, T. T. Dinh, A. C. Tolentino, J. B. Williams and Y. L. Xiong

2019-05-31 Volume 3 • Issue 1 • 2019

Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks

D. Andy King, Steven D. Shackelford, Corey D. Broeckling, Jessica E. Prenni, Keith E. Belk and Tommy L. Wheeler

2019-02-28 Volume 3 • Issue 1 • 2019

Palatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishing

Jillian T. Milopoulos, Brandon M. Koch, Andrea J. Garmyn, Jerrad F. Legako, Bradley J. Johnson, J. Chance Brooks, Susan K. Duckett and Mark F. Miller

2019-04-30 Volume 3 • Issue 1 • 2019

Longissimus Muscle Composition and Palatability of Grazing Steers Supplemented with Corn Oil or Corn Grain

Enrique Pavan and Susan K. Duckett

2019-05-31 Volume 3 • Issue 1 • 2019

The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality

Aaron Blakely, Kenneth J. Prusa, Christine A. Fedler, Grant B. Sherrard, Edward M. Steadham, Kenneth J. Stalder, Carol L. Lorenzen, Elisabeth Huff-Lonergan and Steven M. Lonergan

2019-09-30 Volume 3 • Issue 1 • 2019

Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Emily A. Rice, Annie B. Lerner, Brittany A. Olson, Lauren L. Prill, Lindsey N. Drey, Hannah E. Price, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, John M. Gonzalez, Mike D. Tokach, Joel M. DeRouchey, Steve S. Dritz, Robert D. Goodband, Matt W. Allerson, Brandon Fields, Steven D. Shackelford, David A. King, Tommy L. Wheeler, Anna C. Dilger, Dustin D. Boler and Travis G. O’Quinn

2019-09-30 Volume 3 • Issue 1 • 2019

Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings

Emily A. Rice, Annie B. Lerner, Brittany A. Olson, Lauren L. Prill, Lindsey N. Drey, Hannah E. Price, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, John M. Gonzalez, Mike D. Tokach, Joel M. DeRouchey, Steve S. Dritz, Robert D. Goodband, Matt W. Allerson, Brandon Fields, Steven D. Shackelford, David A. King, Tommy L. Wheeler, Anna C. Dilger, Dustin D. Boler and Travis G. O’Quinn

2019-09-30 Volume 3 • Issue 1 • 2019

Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef

F. Najar-Villarreal, E. A. E. Boyle, R. D. Danler, T. G. O’Quinn, T. A. Houser and J. M. Gonzalez

2019-09-30 Volume 3 • Issue 1 • 2019

Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Allison Hobson, John M. Gonzalez, Travis O’Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson and Terry A. Houser

2019-09-30 Volume 3 • Issue 1 • 2019

Influence of postmortem aging and post-aging freezing on pork loin quality attributes

Matthew D. Schulte, Logan G. Johnson, Elizabeth A. Zuber, Brian M. Patterson, Amanda C. Outhouse, Christine A. Fedler, Edward M. Steadham, David A. King, Kenneth J. Prusa, Elisabeth Huff-Lonergan and Steven M. Lonergan

2019-07-31 Volume 3 • Issue 1 • 2019

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

Brittany A. Olson, Emily A. Rice, Lauren L. Prill, Lindsey N. Drey, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao and Travis G. O’Quinn

2019-09-30 Volume 3 • Issue 1 • 2019

Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks

O. S. Ron, A. J. Garmyn, T. G. O’Quinn, J. C. Brooks and M. F. Miller

2019-02-28 Volume 3 • Issue 1 • 2019

Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

Hannah E. Price, Annie B. Lerner, Emily A. Rice, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, Mike D. Tokach, Steve S. Dritz, Robert D. Goodband, Joel M. DeRouchey, Travis G. O’Quinn, Matt W. Allerson, Brandon Fields, David A. King, Tommy L. Wheeler, Steven D. Shackelford, Anna C. Dilger and Dustin D. Boler

2019-08-31 Volume 3 • Issue 1 • 2019

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

D. A. Cashman, H. R. Hall, A. J. Garmyn, T. G. O’Quinn, J. C. Brooks and M. F. Miller

2019-05-31 Volume 3 • Issue 1 • 2019

Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems

Jacqueline Ponce, J. Chance Brooks and Jerrad F. Legako

2019-04-30 Volume 3 • Issue 1 • 2019

Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef

Anuraj T. Sukumaran, Kalyn Coatney, Jack Ellington, Alexander J. Holtcamp, M. Wes Schilling and Thu T. N. Dinh

2019-05-31 Volume 3 • Issue 1 • 2019

The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

Kelly R. Vierck, Kassandra V. McKillip, Travis G. O’Quinn and Jerrad F. Legako

2019-07-31 Volume 3 • Issue 1 • 2019

An Exploratory Study into the Use of Black Soldier Fly (Hermetia illucens) Larvae in the Production of a Vienna-Style Sausage

Leah W. Bessa, Elsje Pieterse, Gunnar Sigge and L C. Hoffman

2019-07-31 Volume 3 • Issue 1 • 2019

Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef

R. Ramanathan, J. L. Lusk, R. Reuter, G. G. Mafi and D. L. VanOverbeke

2019-11-30 Volume 3 • Issue 1 • 2019

Breed and Nutrition Effects on Meat Quality and Retail Color after Lamb Pre-Slaughter Stress

Surinder S. Chauhan, Eric N. Ponnampalam, Frank R. Dunshea and Robyn D. Warner

2019-04-30 Volume 3 • Issue 1 • 2019

Harvest Method Influences Color Stability of Longissimus Lumborum Steaks from Bos indicus Cattle

Ana Paula A. A. Salim, Surendranath P. Suman, Fernanda M. Viana, Maria Lucia G. Monteiro, Pedro H. N. Panzenhagen, Anna C. V. C. S. Canto and Carlos A. Conte-Junior

2018-12-31 Volume 3 • Issue 1 • 2019

A Nutritional Survey of Commercially Available Grass-Finished Beef

Sara M. Bronkema, Jason E. Rowntree, Raghav Jain, Jeannine P. Schweihofer, Chad A. Bitler and Jenifer I. Fenton

2019-03-31 Volume 3 • Issue 1 • 2019

Evaluating Ground Beef Formulated with Different Fat Sources

Zachary D. Callahan, Carol L. Lorenzen, Kathleen E. Shircliff, Danielle R. Reynolds, Azlin Mustapha and Bryon R. Wiegand

2019-05-31 Volume 3 • Issue 1 • 2019

Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat

Honor B. Calnan, Robin H. Jacob, David W. Pethick and Graham E. Gardner

2019-01-31 Volume 3 • Issue 1 • 2019

Muscle-Specific Color Stability of Fresh Meat from Springbok (Antidorcas marsupialis)

Nikki E. Neethling, Louwrens C. Hoffman, Gunnar O. Sigge and Surendranath P. Suman

2018-12-31 Volume 3 • Issue 1 • 2019

Postweaning Exposure to High Concentrates versus Forages Alters Marbling Deposition and Lipid Metabolism in Steers

Brandon M. Koch, Enrique Pavan, Nathan M. Long, John G. Andrae and Susan K. Duckett

2019-05-31 Volume 3 • Issue 1 • 2019