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Volume 4 • Issue 1 • 2020

Research Articles


Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement

Andrea Garmyn, Lyda Garcia, Kari S. Spivey, Rod J. Polkinghorne and Mark Miller

2020-02-24 Volume 4 • Issue 1 • 2020

Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks

Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Terry Houser, Randall Phebus, Christopher I. Vahl, John Gonzalez, Travis O'Quinn, John Wolf and Daniel Vega

2020-02-27 Volume 4 • Issue 1 • 2020

Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality

Michael Byron, Xue Zhang, Morgan Von Staden, Tessa Jarvis, Courtney Crist, Wei Zhai and Wes Schilling

2020-02-27 Volume 4 • Issue 1 • 2020

Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times

Macc Rigdon, Harshavardhan Thippareddi, Robert W. McKee, Chevise L. Thomas and Alexander M. Stelzleni

2020-02-28 Volume 4 • Issue 1 • 2020

A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities

Rachel Capouya, Thomas Mitchell, Diana I. Clark, Daniel L. Clark and Phillip Bass

2020-03-23 Volume 4 • Issue 1 • 2020

Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Michael S. Cropp, James S. Dickson, Rodrigo Tarté and Joseph G. Sebranek

2020-04-03 Volume 4 • Issue 1 • 2020

Characterization of the Cofactors Involved in Non-enzymatic Metmyoglobin/Methemoglobin Reduction In Vitro

Morgan L. Denzer, Colin Mowery, Haden A. Comstock, Naveena B. Maheswarappa, Gretchen Mafi, Deborah L. VanOverebeke and Ranjith Ramanathan

2020-05-04 Volume 4 • Issue 1 • 2020

Proteomic Characterization of Normal and Woody Breast Meat from Broilers of Five Genetic Strains

Xue Zhang, Daniel Antonelo, Jasmine Hendrix, Virell To, Yan Campbell, Morgan Von Staden, Shuting Li, Surendranath P Suman, Wei Zhai, Jing Chen, Haining Zhu and Wes Schilling

2020-05-07 Volume 4 • Issue 1 • 2020

Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades

Tessa Jarvis, Michael Byron, Morgan Von Staden, Courtney Crist, Xue Zhang, Clint Rowe, Brian Smith and Wes Schilling

2020-05-08 Volume 4 • Issue 1 • 2020

Fresh Beef Quality from Cattle Fed Field Peas During Pasture and Finishing Phases of Production

Hope Hall, Katherine Domenech, Emery Wilkerson, Felipe Ribeiro, Karla Wilke, James MacDonald and Chris Calkins

2020-05-14 Volume 4 • Issue 1 • 2020

Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness

Matthew D. Schulte, Logan G Johnson, Elizabeth A Zuber, Edward M. Steadham, D. Andy King, Elisabeth J. Huff-Lonergan and Steven M. Lonergan

2020-05-17 Volume 4 • Issue 1 • 2020

Fatty Acid Characterization of Beef Longissimus from Steers Finished on Fodder Beet or Traditional Winter Forages in New Zealand Compared to US Grain-Fed Beef

Jillian Milopoulos, Andrea Garmyn, R. C. Wilkinson and Mark Miller

2020-06-17 Volume 4 • Issue 1 • 2020

Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems

Claudio Gabiatti, Sandra M. Vasquez Mejia, Loong-Tak Lim, Ben Bohrer, Rafael C. Rodrigues and Carlos Prentice

2020-06-17 Volume 4 • Issue 1 • 2020

Sarcoplasmic Proteome Profile and Internal Color of Beef Longissimus Lumborum Steaks Cooked to Different Endpoint Temperatures

Ana Paula A. A. Salim, Yifei Wang, Shuting Li, Carlos A. Conte-Junior, Jing Chen, Haining Zhu, Gregg Rentfrow and Surendranath P. Suman

2020-06-23 Volume 4 • Issue 1 • 2020

Preliminary Exploration of the Accuracy of Visual Evaluation in Estimating Actual Bruise-Trim Weight of Beef Carcasses

Helen C. Kline, Zachary D. Weller, Temple Grandin, Ryan J. Algino, Keith E. Belk and Lily N. Edwards-Callaway

2020-06-23 Volume 4 • Issue 1 • 2020

Metabolites and Metabolic Pathways Correlated With Beef Tenderness

Daniel Antonelo, Juan F. M. Gómez, Nara R. B. Cônsolo, Mariane Beline, Luiz A. Colnago, Wes Schilling, Xue Zhang, Surendranath P Suman, David E. Gerrard, Júlio C.C. Balieiro and Saulo L. Silva

2020-06-23 Volume 4 • Issue 1 • 2020

Using Genetic Panels to Predict Tenderness in Beef Cattle

Tanya M. Weber, Michael J. Colle, Gordon K. Murdoch, Brianna J. Buseman, Jessica M. Lancaster, Jessie B. Van Buren, James A. Nasados and Phillip D. Bass

2020-06-24 Volume 4 • Issue 1 • 2020

Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef

Sebastian Chalupa-Krebzdak and Ben Bohrer

2020-06-29 Volume 4 • Issue 1 • 2020

Thermal Instability Induced by 4-Hydroxy-2-Nonenal in Beef Myoglobin

Fernanda M. Viana, Yifei Wang, Shuting Li, Carlos A Conte-Junior, Jing Chen, Haining Zhu and Surendranath P Suman

2020-07-06 Volume 4 • Issue 1 • 2020

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem

Osigbemeh E. Musa, Andrea J. Garmyn, Jerrad F. Legako, Dale R. Woerner and Mark F. Miller

2020-08-20 Volume 4 • Issue 1 • 2020

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days

Danielle L. Evers, Andrea J. Garmyn, Jerrad F. Legako, Dale R. Woerner and Mark F. Miller

2020-08-20 Volume 4 • Issue 1 • 2020

Quality Differences in Traditional and Clean Label Chicken Patties Formulated with Woody Breast Meat

Tessa Jarvis, Xue Zhang, Clinton Rowe, Brian Smith, Courtney Crist and M. Wes Schilling

2020-08-25 Volume 4 • Issue 1 • 2020

Sire Variation in the Severity of the Ham Halo Condition

D. Andy King, Steven D. Shackelford, Dan Nonneman, Gary A. Rohrer and Tommy L. Wheeler

2020-09-01 Volume 4 • Issue 1 • 2020

Antimicrobial Efficacy of Acidified Peroxyacetic Acid Treatments Against Surrogates for Enteric Pathogens on Prerigor Beef

Brianna C. Britton, Ifigenia Geornaras, James O. Reagan, Stephen Mixon, Dale R. Woerner and Keith E. Belk

2020-09-28 Volume 4 • Issue 1 • 2020

Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef

Brianna J. Buseman, Tanya M. Weber, James A. Nasados, Phillip D. Bass, Jessie B. Van Buren, Jessica M. Lancaster, Jaxon H. Smart, Matthew E. Doumit, Gordon K. Murdoch, William J. Price, Kizkitza Insausti and Michael J. Colle

2020-09-28 Volume 4 • Issue 1 • 2020

Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef

Morgan L. Denzer, Andrew M. Cassens, Kendra M. Wills, Morgan M. Pfeiffer, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan

2020-10-04 Volume 4 • Issue 1 • 2020

Bone and Subcutaneous Fat Influence on Yield, Physicochemical Traits, and Color Stability of Dry-Aged Loin From Grass-Fed Nellore Bulls

Ana Paula da Silva Bernardo, Felipe A. Ribeiro, Chris R. Calkins and Sérgio Bertelli Pflanzer

2020-10-28 Volume 4 • Issue 1 • 2020

Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness

Kelly R. Vierck, Jerrad F. Legako, Jongkyoo Kim, Bradley J. Johnson and J. C. Brooks

2020-11-12 Volume 4 • Issue 1 • 2020

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

ToniRae Gardner, Kelly R. Vierck, Silvana Martini, Karin Allen, Heng Ban, Rhonda K. Miller, Chris R. Kerth and Jerrad F. Legako

2020-11-15 Volume 4 • Issue 1 • 2020

Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology

Jeng-Hung Liu, David J. Newman, Jennifer M. Young and Xin Sun

2020-11-18 Volume 4 • Issue 1 • 2020

Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments

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

2020-11-22 Volume 4 • Issue 1 • 2020 • 27, 1–17

Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins

Blake A. Foraker, Devin A. Gredell, Jerrad F. Legako, Richard D. Stevens, J. Daryl Tatum, Keith E. Belk and Dale R. Woerner

2020-11-22 Volume 4 • Issue 1 • 2020 • 28, 1–18

Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves

Juan P. Caldas-Cueva, Clay J. Maynard, Andy Mauromoustakos and Casey M. Owens

2020-11-23 Volume 4 • Issue 1 • 2020 • 33, 1–10

Fillet Dimensions and Meat Quality Attributes Associated With Woody Breast in Broilers

Barbara de Almeida Mallmann, Guillermo Tellez-Isaias, Andy Mauromoustakos, Craig N. Coon and Casey M. Owens

2020-12-01 Volume 4 • Issue 1 • 2020 • 34: 1 – 9

Investigating the Etiology of Sour Knuckles in Postchilled Beef Carcasses

Tyler W. Thompson, Ifigenia Geornaras, Robert J. Delmore, Brian J. McFarlane, Keith E. Belk and Mahesh N. Nair

2020-12-28 Volume 4 • Issue 1 • 2020 • 35, 1-9