Latest Articles

  • The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef

    Matthew D. Schulte (Iowa State University), Katherine G. Hochmuth (Iowa State University), Edward M. Steadham (Iowa State University), Kenneth J. Prusa (Iowa State University), Steven M. Lonergan (Iowa State University), Stephanie L. Hansen (Iowa State Universtiy), Elisabeth J. Huff-Lonergan (Iowa State University)

    The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef

    Published in: Meat and Muscle Biology

  • Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation

    Kathryn Hearn (Oklahoma State University), Morgan Denzer (Oklahoma State University), Rachel Mitacek (Oklahoma State University), Naveena B. Maheswarappa (Indian Council of Agricultural Research), Conner McDaniel (Oklahoma State University), Ravi Jadeja (Oklahoma State University), Gretchen Mafi (Oklahoma State University), Ali Beker (Oklahoma State University), Adel Pezeshki (Oklahoma State University), Ranjith Ramanathan (Oklahoma State University)

    Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation

    Published in: Meat and Muscle Biology

  • Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

    McKenna J. Powell (Iowa State University), Joseph G. Sebranek (Iowa State University), Kenneth J. Prusa (Iowa State University), Rodrigo Tarté (Iowa State University)

    Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

    Published in: Meat and Muscle Biology

  • Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)

    Ko-Eun Hwang (University of Wisconsin–Madison), James R. Claus (University of Wisconsin–Madison)

    Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)

    Published in: Meat and Muscle Biology

  • Practical Elimination of Raw Meat Microbiological Risk Using Thermal Pasteurization, a Novel Meat-Safety-Driven Technology

    Nicholas A. Roth (empirical Innovations, Inc.)

    Practical Elimination of Raw Meat Microbiological Risk Using Thermal Pasteurization, a Novel Meat-Safety-Driven Technology

    Published in: Meat and Muscle Biology

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