Volume 8 • Issue 1 • 2024
Research Articles
Inhibition of Clostridium perfringens in High-Moisture, Uncured Turkey Products by Vinegar-Based Clean-Label Ingredients During Extended Cooling
Kathleen A. Glass, McKenna P. Mahnke and Max C. Golden
2024-09-04 Volume 8 • Issue 1 • 2024 • Article 17657 • 1-9
Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry
Kathleen A. Glass, Max C. Golden, Jeffrey J. Sindelar and Brandon J. Wanless
2024-09-04 Volume 8 • Issue 1 • 2024 • Article 17650 • 1-13
Impact of Spoilage Bacterial Populations on Discoloration of Beef Steaks
Colton L. Smith, Ifigenia Geornaras and Mahesh N. Nair
2024-09-03 Volume 8 • Issue 1 • 2024 • Article 17796 • 1-13
Hot Carcass Fabrication Intervention for Managing Top Round Quality in Heavy Weight Beef Carcasses
Yufei Guo, Brooklyn Epperson, Mikayla Heimbuch, Sierra Jepsen, Claire Shaw, Meagan Wottoon, Jessie Van Buren, James A. Nasados, Julia Piaskowski, Phillip D. Bass and Michael J. Colle
2024-08-14 Volume 8 • Issue 1 • 2024 • Article 17769 • 1-14
Inclusion of Dry-Aged Beef Trimmings as a Quality and Flavor Enhancer for Ground Beef
Derico Setyabrata, Sebastian Hernandez, Bruce R. Cooper, Jerrad F. Legako and Yuan H. Brad Kim
2024-08-09 Volume 8 • Issue 1 • 2024 • Article 17794 • 1-16
Freezing Promotes Postmortem Proteolysis in Beef by Accelerating the Activation of Endogenous Proteolytic Systems
Chandler D. Stafford, Mackenzie J. Taylor, David S. Dang, Mohammed A. Alruzzi, Kara J. Thornton and Sulaiman K. Matarneh
2024-08-08 Volume 8 • Issue 1 • 2024 • Article 17760 • 1-15
Double Freezing Beef Strip Loin Steaks at Blast or Consumer Freezing Temperatures in Vacuum and Overwrapped Packaging
Megan E. Eckhardt, Ty E. Lawrence, Travis C. Tennant and Loni W. Lucherk
2024-08-07 Volume 8 • Issue 1 • 2024 • Article 17712 • 1-11
Nitrite-Embedded Film Develops Cured Color in Nitrite-Free Bologna Sausage Packaged Following Thermal Processing
Michael S. Cropp, Rodrigo Tarté, James S. Dickson, Angela M. Shaw, Terry A. Houser, Kenneth J. Prusa and Joseph G. Sebranek
2024-08-05 Volume 8 • Issue 1 • 2024 • Article 17670 • 1-17
Color and Tenderness Proteomic Biomarkers of Beef From Steers Fed Sorghum Substituted for Maize
Yonela Z. Njisane, Farouk Semwogerere, Gadija Mohamed, Bongani K. Ndimba and Cletos Mapiye
2024-07-23 Volume 8 • Issue 1 • 2024 • Article 17305 • 1-16
Muscle Source Influences Ground Beef Quality
Jordan H. Hinton, Jerrad F. Legako, Kelly R. Vierck, Terry E. Engle, J. Chance Brooks, Keith E. Belk and Dale R. Woerner
2024-07-19 Volume 8 • Issue 1 • 2024 • Article 17751 • 1-17
Beef Chuck, Sirloin and Round Determined Suitable for Use as Beef Finger Steaks
Brooklyn S. Epperson, Jessie B. Van Buren, Mikayla L. Heimbuch, Kayleen F. Oliver, Sierra M. Jepsen, James A. Nasados, William J. Price, Robert J. Haggerty, Michael J. Colle and Phillip D. Bass
2024-07-10 Volume 8 • Issue 1 • 2024 • Article 17761 • 1-8
Evaluation of Beef Retail Shelf-Life Following Extended Storage at Low Temperature
Sara V. Gonzalez, Chaoyu Zhai, Michael J. Hernandez-Sintharakao, Ifigenia Geornaras and Mahesh N. Nair
2024-06-18 Volume 8 • Issue 1 • 2024 • Article 17649 • 1-13
Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets
Daniela Correa, Marcia del Campo, Santiago Luzardo, Guillermo de Souza, Carlos Álvarez, María Font-i-Furnols and Gustavo Brito
2024-06-10 Volume 8 • Issue 1 • 2024 • Article 17695 • 1-16
Myogenesis of Porcine Muscle Satellite Cells by Extracellular Matrix From Fibrotic Adipose Tissue-Derived Mesenchymal Stem Cells
Do Hyun Kim, Seong Joon Hong, Seo Gu Han, Hyuk Cheol Kwon, Hyun Su Jung, Jong Hyeon Han, Dong Hyun Keum, Jinryong Park, Jeong Tae Do and Sung Gu Han
2024-05-29 Volume 8 • Issue 1 • 2024 • Article 17658 • 1-14
Influence of Increasing Carcass Weights on Pork Carcass Characteristics and Traditional and Alternative Fabrication Yields
Joseph L. Metz, Erin E. Bryan, Kayla E. Barkley, Kaitlin Richey Guthrie, Hannah M. Remole, Danielle C. Shirey, Xuenan Chen, Khalil A. Jallaq, Anna C. Dilger and Bailey N. Harsh
2024-05-29 Volume 8 • Issue 1 • 2024 • Article 16304 • 1-10
Chromium and Methionine Effects on Amino Acid Uptake, Gene Expression, and Protein Abundance in Bovine Satellite Cells
Philip M Urso., Jongkyoo Kim, Jerrad F. Legako, Kimberly B. Wellmann, Luke K. Fuerniss and Bradley J. Johnson
2024-05-25 Volume 8 • Issue 1 • 2024 • Article 17748 • 1-11
Vitamin A–Enriched Diet at Late Gestation Affects Intramuscular Fat Deposition in Beef Offspring
Sarah Dean, Maykelly Gomes, Walmir Silva, Michael Steele, Katharine Wood, Min Du, Thais Costa, Nicola Serão, Mateus Gionbelli and Marcio Duarte
2024-05-21 Volume 8 • Issue 1 • 2024 • Article 17646 • 1-12
Inactivation of Salmonella enterica, Escherichia coli O157:H7, and Campylobacter jejuni in a Restructured Beef Jerky Developed for Production in Ethiopia
Jessica Brown, Taylor O'Bannon, Arie Havelaar, Chad Carr, Barbara B. Kowalcyk and Jason M. Scheffler
2024-04-23 Volume 8 • Issue 1 • 2024 • Article 16091 • 1-12
Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection
Shangshang Wang, Chelsie Dahlgren, Derris Devost-Burnett, Caleb O. Lemley, K. Virellia To, Xue Zhang, Kalyn Coatney, Anuraj T. Sukumaran, M. Wes Schilling and Thu Dinh
2024-04-12 Volume 8 • Issue 1 • 2024 • Article 17644 • 1-15
Maceration Frequency Impacts Semitendinosus and Biceps femoris Surface Area, Cooking Loss, and Palatability Outcomes
Kade E. Lawrence, Megan E. Eckhardt, Loni W. Lucherk and Ty E. Lawrence
2024-04-06 Volume 8 • Issue 1 • 2024 • Article 17710 • 1-7
Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks
Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham and Travis G. O'Quinn
2024-03-22 Volume 8 • Issue 1 • 2024 • Article 17687 • 1-17
Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys
Melinda Dennis, Yiru Dong, Yufei Guo, Yuan H. Brad Kim, Marisa Erasmus and Stacy M. Scramlin Zuelly
2024-03-21 Volume 8 • Issue 1 • 2024 • Article 16759 • 1-8
Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
Erin S. Beyer, Kaylee J. Farmer, Ellie G. Kidwell, Samuel G. Davis, Keayla M. Harr, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Melvin C. Hunt and Travis G. O'Quinn
2024-03-15 Volume 8 • Issue 1 • 2024 • Article 16919 • 1-12
Flavor Development of Ground Beef from 3 Muscles, 3 USDA Quality Grades, and 2 Wet-Aging Durations
M. Sebastian Hernandez, Caroline N. French, Jerrad F. Legako, Leslie D. Thompson, Markus F. Miller and J. Chance Brooks
2024-03-12 Volume 8 • Issue 1 • 2024 • Article 17159 • 1-17
Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
Grace E. Corrette, Haley J. Jeneske, Linnea A. Rimmer, Larissa Koulicoff, Sara Hene, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott Eilert, Bret Flanders and Michael D. Chao
2024-03-12 Volume 8 • Issue 1 • 2024 • Article 17199 • 1-16
Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
Erin S. Beyer, Lindsey K. Decker, Ellie G. Kidwell, Ashton L. McGinn, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham and Travis G. O'Quinn
2024-03-12 Volume 8 • Issue 1 • 2024 • Article 16903 • 1-13
Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor
D. Andy King, Rhonda K. Miller, Russell O. McKeith, Adria L. Grayson, Steven D. Shackelford, Kerri B. Gehring, Jeffrey W. Savell and Tommy L. Wheeler
2024-03-09 Volume 8 • Issue 1 • 2024 • Article 17055 • 1-14
Influence of Finishing Systems on Carcass Characteristics, Composition, and Fatty Acid Profile of Bison Bulls
Clay J. Newton, Lydia M. O'Sullivan, Keith R. Underwood, Judson K. Grubbs, Christina E. Bakker, Kristi M. Cammack, Thu Dinh, Carter Kruse and Amanda D. Blair
2024-03-07 Volume 8 • Issue 1 • 2024 • Article 16999 • 1-13
Carcass Yield and Subprimal Cutout Value of Beef, High- and Low-Yielding Beef × Dairy, and Dairy Steers
Blake A. Foraker, Bradley J. Johnson, J. Chance Brooks, Mark F. Miller, Nicholas C. Hardcastle and Dale R. Woerner
2024-03-03 Volume 8 • Issue 1 • 2024 • Article 17004 • 1-16
All-Trans Retinoic Acid Drives Development Phase- Specific Response to Adipogenic and Myogenic Processes in Bovine Skeletal Muscle-Derived Cells
Xue Cheng Jin, Dong Qiao Peng, Won Seob Kim, Jin Soo Park, Jun Hee Lee, Yuan H. Brad Kim, Steve B. Smith and Hong Gu Lee
2024-02-28 Volume 8 • Issue 1 • 2024 • Article 16978 • 1-13
National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice
Ayleen A. Gonzalez, E. Paige Williams, Trent E. Schwartz, Ashley N. Arnold, Davey B. Griffin, Rhonda K. Miller, Kerri B. Gehring, J. Chance Brooks, Jerrad F. Legako, C. Chad Carr, Gretchen G. Mafi, Carol L. Lorenzen, Robert J. Maddock and Jeffrey W. Savell
2024-02-23 Volume 8 • Issue 1 • 2024 • Article 16997 • 1-11
Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions
Yuan H. Brad Kim, Jinkyu Seo, Robert Kemp and Adam Stuart
2024-02-21 Volume 8 • Issue 1 • 2024 • Article 17604 • 1-10
Effects of Sodium Nitrite and Tocopherol Incorporated Poly(Lactic Acid) Biodegradable Films on Dark-Cutting Beef Color
Trinity J. Smith, Anibal Bher, Rafael Auras, Timothy Bowser, Morgan L. Denzer, Mansour Alnajrani, Wesley Osburn, Gretchen Mafi, Morgan Pfeiffer and Ranjith Ramanathan
2024-02-17 Volume 8 • Issue 1 • 2024 • Article 17006 • 1-15
Yield and Quality Attributes of Aged Beef through Lipid Coatings: A Comparative Study of Milk Butter and Pork Lard
Jonatã Henrique Rezende-de-Souza, Renata Tieko Nassu, Renata Ernlund Freitas de Macedo, Vanessa Cristina Francisco, Marilia Silva Malvezzi Karwowski and Sérgio Bertelli Pflanzer
2024-02-16 Volume 8 • Issue 1 • 2024 • Article 16909 • 1-12
Effects of Low Supplement Levels of Plant Oil and Type of Antioxidant on Meat Quality Parameters of Feedlot Lambs
Alannah M. Olivier, Jeannine Marais, Leo N. Mahachi, Cletos Mapiye, M. Hope Jones and Phillip E. Strydom
2024-02-10 Volume 8 • Issue 1 • 2024 • Article 17003 • 1-12
Utilizing a Combined Approach to Assess the Antimicrobial Efficacy of Peracetic Acid on Chicken Thighs and Beef Trim
Jessica A. Brown, Dana K. Dittoe, Cindy B. Austin, Kara B. Mikkelson, Billy Hughes and Steven C. Ricke
2024-02-10 Volume 8 • Issue 1 • 2024 • Article 16818 • 1-17
Carcass and Meat Quality of Lambs From Intensive Grazing Systems Differing in the Age of Slaughter
Ana C. Cougo, Gustavo Brito, Guillermo de Souza and Santiago Luzardo
2024-02-06 Volume 8 • Issue 1 • 2024 • Article 16089 • 1-12
Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios
Travis G. O'Quinn, Lane A. Egger, Kaylee J. Farmer, Erin S. Beyer, Katie R. Lybarger, Jessie L. Vipham, Morgan D. Zumbaugh and Michael D. Chao
2024-01-25 Volume 8 • Issue 1 • 2024 • Article 16904 • 1-14
Chilling Rates Impact Carcass and Meat Quality Parameters of Bos indicus Cattle
Cris Luana de Castro Nunes, Rizielly Saraiva Reis Vilela, Pâmela Gracioli Vilas Boas, Juliana Chaves Silva, Jenifer Maira Lima Ramos, Taiane da Silva Martins and Mario Luiz Chizzotti
2024-01-14 Volume 8 • Issue 1 • 2024 • Article 16908 • 1-10
Differences in Spoilage Microflora Growth Kinetics Could Be Contributing to Beef Muscle-Specific Color Stability
Colton L. Smith, Sara V. Gonzalez, Jessica L. Metcalf, Ifigenia Geornaras and Mahesh N. Nair
2024-01-13 Volume 8 • Issue 1 • 2024 • Article 16915 • 1-14
Fresh and Frozen Storage on Meat Quality and Sensory Attributes of Lamb Loins and Legs
Michaella A. Fevold, Kasey R. Maddock-Carlin, Wanda L. Keller and Travis W. Hoffman
2024-01-09 Volume 8 • Issue 1 • 2024 • Article 15701 • 1-9
Novel, All-Natural Mustard Extract Influences Beef Patty Shelf Stability
Claire R. Shaw, Meagan N. Wottoon, Brooklyn S. Epperson, Yufei Guo, Jessie B. Van Buren, James A. Nasados, Phillip D. Bass, Jessica M. Lancaster, Inna E. Popova and Michael Colle J.
2024-10-05 Volume 8 • Issue 1 • 2024 • Article 18114 • 1-7
Review Articles
Meat Quality Research Priorities: Outcomes From a Technical Summit
Christi M. Calhoun, Carol L. Lorenzen, Benjamin M. Bohrer, Kelly R. Vierck, Robert J. Maddock and Glynn Tonsor
2024-07-29 Volume 8 • Issue 1 • 2024 • Article 17791 • 1-22
Also a part of:
Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat
Minsu Kim, Hyun Young Jung, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette and Cheorun Jo
2024-06-24 Volume 8 • Issue 1 • 2024 • Article 17645 • 1-25
Also a part of:
Meat Alternatives and Their Impact on Human Health: A Comprehensive Review
Emanuele Pontalti, Marco Cullere and Antonella Dalle Zotte
2024-05-25 Volume 8 • Issue 1 • 2024 • Article 17711 • 1-19
Also a part of:
Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value
Gauri Jairath, Ashim Kumar Biswas, Gorakh Mal and Surendranath P. Suman
2024-03-19 Volume 8 • Issue 1 • 2024 • Article 16992 • 1-15
Also a part of:
Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems
Renyu Zhang, Enrique Pavan, Mustafa M. Farouk and Carolina E. Realini
2024-01-31 Volume 8 • Issue 1 • 2024 • Article 16989 • 1-26
Also a part of:
Short Communication
A Comparison of Three Camera Technology Predictions of Intramuscular Fat Percentage in F1 Wagyu
David M. Velazco, Hanna Ostrovski, Chris Poppy, Brad Morgan, Robert Williams, Mahesh N. Nair, Robert Delmore, Jennifer Martin, Keith E. Belk and John Scanga
2024-07-23 Volume 8 • Issue 1 • 2024 • Article 17792 • 1-5
Reciprocal Meat Conference Invited Reviews
Environmental Sustainability of Livestock Systems
Sara E. Place
2024-08-16 Volume 8 • Issue 1 • 2024 • Article 18117 • 1-5
Also a part of: