Volume 5 • Issue 1 • 2021
Research Articles
Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades
William Thomas Fletcher, Andrea J. Garmyn, Jerrad F. Legako, Dale R. Woerner and Mark F. Miller
2021-01-15 Volume 5 • Issue 1 • 2021 • 1, 1 – 12
Bovine Somatotropin Alters Myosin Heavy Chains and Beta Receptors in Skeletal Muscle of Feedlot Heifers with Little Impact on Live or Carcass Performance
Jerilyn E. Hergenreder, Jessica O. Baggerman, Tyler L. Harris, Alex J. Thompson, Kari S. Spivey, P. Rand Broadway, Gary J. Vogel, Zachary K. Smith and Bradley J. Johnson
2021-01-15 Volume 5 • Issue 1 • 2021 • 2, 1–16
The Influence of Maternal Dietary Intake During Mid-Gestation on Growth, Feedlot Performance, miRNA and mRNA Expression, and Carcass and Meat Quality of Resultant Offspring
Jose M. Gardner, Nikole E. Ineck, Shelby M. Quarnberg, Jerrad F. Legako, Chuck E. Carpenter, Kerry A. Rood and Kara J. Thornton-Kurth
2021-03-10 Volume 5 • Issue 1 • 2021 • 3, 1–18
Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts
Wan Jun Wu, Amelia A. Welter, Emily A. Rice, Brittany A. Olson, Travis G. O'Quinn, Elizabeth A. E. Boyle, Geraldine Magnin-Bissel, Terry A. Houser and Michael D. Chao
2021-03-10 Volume 5 • Issue 1 • 2021 • 6, 1–18
Color Attributes and Glycolytic Energy Metabolites of Meat From Light and Heavy Bovine Feedlot Carcasses Stimulated With Low-Voltage Electricity
Babatunde Agbeniga and Edward C. Webb
2021-03-10 Volume 5 • Issue 1 • 2021
Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals
D. Andy King, Steven D. Shackelford and Tommy L. Wheeler
2021-03-12 Volume 5 • Issue 1 • 2021 • 4, 1–12
Influence of Woody Breast Myopathy on Sarcomere Length and Tensile Strength in Commercial Broiler Pectoralis major Muscle
T. Eero J. Puolanne, Cristina G. Costandache and Per Ertbjerg
2021-04-09 Volume 5 • Issue 1 • 2021 • 12, 1–11
Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce
Elizabeth M. Price, Scott A. Rankin, Taro Horiba, MaryAnne A. Drake and Jeffrey J. Sindelar
2021-04-12 Volume 5 • Issue 1 • 2021 • 9, 1 – 16
Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments
Michaela C. Till, Ashley N. Arnold, Davey B. Griffin, Daniel S. Hale, Christopher R. Kerth, Rhonda K. Miller, Kerri B. Gehring and Jeffrey W. Savell
2021-04-12 Volume 5 • Issue 1 • 2021 • 7, 1 – 10
Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights
Michaella A. Fevold, Laura K. Grube, Wanda L. Keller, Kasey R. Maddock-Carlin and Robert J. Maddock
2021-04-12 Volume 5 • Issue 1 • 2021 • 10, 1 – 7
Mitochondrial Function in Oxidative and Glycolytic Bovine Skeletal Muscle Postmortem
Patricia M. Ramos, Lindsey C. Bell, Stephanie E. Wohlgemuth and Tracy L. Scheffler
2021-04-26 Volume 5 • Issue 1 • 2021 • 11, 1 – 16
Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat
Juan P. Caldas-Cueva, Aline Giampietro-Ganeco and Casey M. Owens
2021-04-30 Volume 5 • Issue 1 • 2021 • 8, 1 – 8
Fate of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes During Curing and Drying of Beef Bresaola
Samuel C. Watson, Nelson J. Gaydos, Samantha R. Egolf and Jonathan A. Campbell
2021-04-30 Volume 5 • Issue 1 • 2021 • 14, 1 – 8
Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality
Elizabeth A. Zuber, Amanda C. Outhouse, Emma T. Helm, Nicholas K. Gabler, Kenneth J. Prusa, Edward M. Steadham, Elisabeth J. Huff-Lonergan and Steven M. Lonergan
2021-05-04 Volume 5 • Issue 1 • 2021 • 13, 1 – 17
Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills
Erin E. Bryan, Danielle C. Shirey, Jack D. Redifer, Bailey N. Harsh and Anna C. Dilger
2021-05-04 Volume 5 • Issue 1 • 2021 • 18, 1 – 8
Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum
Yifei Wang, Shuting Li, Gregg Rentfrow, Jing Chen, Haining Zhu and Surendranath P. Suman
2021-05-07 Volume 5 • Issue 1 • 2021 • 15, 1–21
Differential Abundance of Mitochondrial Proteome Influences the Color Stability of Beef Longissimus Lumborum and Psoas Major Muscles
Ranjith Ramanathan, Mahesh N. Nair, Yifei Wang, Shuting Li, Carol M. Beach, Richard A. Mancini, Kaylin Belskie and Surendranath P. Suman
2021-05-10 Volume 5 • Issue 1 • 2021 • 16, 1 – 16
Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks
Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Christopher I. Vahl, Qing Kang, Terry A. Houser, John M. Gonzalez, Jayendra Amamcharla, Daniel Vega, Justin J. Kastner and M. Keith Cox
2021-05-11 Volume 5 • Issue 1 • 2021 • 19, 1–11
Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles
Kelly R. Vierck, Jerrad F. Legako and J. Chance Brooks
2021-05-13 Volume 5 • Issue 1 • 2021 • 20, 1 – 14
Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception
Andrew M. Cassens, Ranjith Ramanathan, Deborah L. VanOverbeke and Gretchen G. Mafi
2021-06-08 Volume 5 • Issue 1 • 2021 • 17, 1 – 12
Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks
D. Andy King, Steven D. Shackelford, Robert A. Cushman and Tommy L. Wheeler
2021-06-08 Volume 5 • Issue 1 • 2021 • 21, 1 – 14
Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions
Keelyn E. Hanlon, Joshua C. McCann, Mark F. Miller, Mindy M. Brashears, Colton L. Smith, J. Chance Brooks and Jerrad F. Legako
2021-06-09 Volume 5 • Issue 1 • 2021 • 24, 1 – 9
Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging
Reganne K. Briggs, Rachael C. Christensen, Shelby M. Quarnberg, Jerrad F. Legako, Randall C. Raymond, Michael D. MacNeil and Kara J. Thornton
2021-06-14 Volume 5 • Issue 1 • 2021 • 22, 1 – 14
Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging
Laura Yoder, Deborah L. VanOverbeke, Ranjith Ramanathan and Gretchen G. Mafi
2021-06-14 Volume 5 • Issue 1 • 2021 • 25, 1–12
Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status
Brian M. Patterson, Amanda C. Outhouse, Emma T. Helm, Logan Johnson, Edward M. Steadham, Jack C. M. Dekkers, Kent J. Schwartz, Nicholas K. Gabler, Steven M. Lonergan and Elisabeth Huff-Lonergan
2021-06-24 Volume 5 • Issue 1 • 2021 • 23, 1–15
Effect of Instrument Settings and Measurement Environment on Pork Color Measurements and Variability
Kayla E Barkley, Heather Rode, David R. McKenna, Dustin D. Boler, Bailey N. Harsh and Anna C. Dilger
2021-07-22 Volume 5 • Issue 1 • 2021 • 27, 1 – 15
Pulsed Ultraviolet Light Treatment of Chicken Parts
Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci
2021-07-23 Volume 5 • Issue 1 • 2021 • 28, 1–8
Partial Purification of Peroxiredoxin-2 From Porcine Skeletal Muscle
Logan G Johnson, Edward M. Steadham, Elisabeth J. Huff-Lonergan and Steven M. Lonergan
2021-08-03 Volume 5 • Issue 1 • 2021 • 29, 1 – 9
Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages
Danika K. Miller, Laura E. Yoder, Steven M. Lonergan, Joseph G. Sebranek and Rodrigo Tarté
2021-08-03 Volume 5 • Issue 1 • 2021 • 33, 1 – 10
Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades
Erin S. Beyer, Keayla M. Harr, Brittany A. Olson, Emily A. Rice, Cassandra K. Jones, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2021-08-03 Volume 5 • Issue 1 • 2021 • 31, 1–10
Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values
Travis S. Arp, Emily Rice, Dale R. Woerner, Kenichi Kathoh, Gary C. Smith, Keith E. Belk and Mahesh N. Nair
2021-08-10 Volume 5 • Issue 1 • 2021 • 32, 1–7
Fatty Acid Composition of Meat Animals as Flavor Precursors
Thu T. N. Dinh, K. Virellia To and M. Wes Schilling
2021-08-10 Volume 5 • Issue 1 • 2021 • 34, 1 – 16
Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)
Ko-Eun Hwang and James R. Claus
2021-08-19 Volume 5 • Issue 1 • 2021 • 30, 1–9
Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast
McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa and Rodrigo Tarté
2021-08-31 Volume 5 • Issue 1 • 2021 • 35, 1–8
Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation
Kathryn Hearn, Morgan Denzer, Rachel Mitacek, Naveena B. Maheswarappa, Conner McDaniel, Ravi Jadeja, Gretchen Mafi, Ali Beker, Adel Pezeshki and Ranjith Ramanathan
2021-09-17 Volume 5 • Issue 1 • 2021 • 36, 1 – 9
The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef
Matthew D. Schulte, Katherine G. Hochmuth, Edward M. Steadham, Kenneth J. Prusa, Steven M. Lonergan, Stephanie L. Hansen and Elisabeth J. Huff-Lonergan
2021-09-21 Volume 5 • Issue 1 • 2021 • 37, 1 – 15
Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking
Jeffrey J. Sindelar, Robert Hanson, Kathleen A. Glass, Andrew Milkowski, Russell P. McMinn and Jordan Nehls
2021-09-27 Volume 5 • Issue 1 • 2021 • 26, 1 – 20
Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
Kelly R. Vierck, Jerrad F. Legako and J. C. Brooks
2021-12-06 Volume 5 • Issue 1 • 2021 • Article 39 • 1–13
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Samuel G. Davis, Keayla M. Harr, Kaylee J. Farmer, Erin S. Beyer, Sydney B. Bigger, Michael D. Chao, Anthony J. Tarpoff, Daniel U. Thomson, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2021-12-06 Volume 5 • Issue 1 • 2021 • Article 38 • 1–15
Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?
Jacob R. Tuell, Qianqian Yu and Yuan H. Brad Kim
2021-12-07 Volume 5 • Issue 1 • 2021 • Article 45 • 1–11
Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness
Sayani Mallick, Dale R. Woerner, Talita de Mancilha Franco, Mark F. Miller and Jerrad F. Legako
2021-12-15 Volume 5 • Issue 1 • 2021 • Article 40 • 1-14
Pork Consumption and Its Relationship to Human Nutrition and Health: A Scoping Review
Laura Paige Penkert, Ruogu Li, Jing Huang, Anil Gurcan, Mei Chun Chung and Taylor C. Wallace
2021-12-15 Volume 5 • Issue 1 • 2021 • Article 43 • 1-22
Determining the Longissimus lumborum and Psoas major Beef Steak Color Life Threshold and Effect of Postmortem Aging Time Using Meta-analysis
Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Christopher I. Vahl, Qing Kang, Justin J. Kastner, Jayendra Amamcharla and Melvin C. Hunt
2021-12-31 Volume 5 • Issue 1 • 2021 • Article 41 • 1-11
Early Postmortem Metabolism and Protease Activation in Fast Glycolytic and Slow Oxidative Bovine Muscles
Patricia Maloso Ramos, Mayka R. Pedrão, Lindsey C. Bell and Tracy L. Scheffler
2021-12-31 Volume 5 • Issue 1 • 2021 • Article 44 • 1-10
Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds
Chris R. Kerth, Michael C. Berto, Rhonda K. Miller and Jeffrey W. Savell
2022-01-05 Volume 5 • Issue 1 • 2021 • Article 47 • 1-10
A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks
Kyle T. Mahagan, Andrea J. Garmyn, Jerrad F. Legako and Mark F. Miller
2022-01-13 Volume 5 • Issue 1 • 2021 • Article 48 • 1-12