Meat and Muscle Biology
The official journal of the American Meat Science Association
Meat and Muscle Biology is a fully open access journal that is a publication home for a broad scope of high quality, peer-reviewed manuscripts on all aspects of meat science (including meat derived from domestic mammals, avians, reptiles, aquaculture species, amphibians, wild capture mammals, and synthetic meat analogs) applied muscle biology and related topics.
Meat and Muscle Biology is published by the Iowa State University Digital Press for the American Meat Science Association.
Volume 9 • Issue 1 • 2025
Research Articles
Identification of Chicken Component Samples Containing Salmonella Concentrations Greater Than or Equal to 1 CFU/g
John W. Schmidt, Weifan Wu, Dayna M. Harhay and Tommy L. Wheeler
2025-05-07 Volume 9 • Issue 1 • 2025 • Article 18993 • 1-8
Alternative Aging and Cold Storage Strategies Influence Beef Shelf-Life and Sensory Attributes
Meagan N. Wootton, Claire R. Shaw, Yufei Guo, Jessie B. Van Buren, James A. Nasados, Brianna J. Buseman, Phillip D. Bass and Michael J. Colle
2025-05-07 Volume 9 • Issue 1 • 2025 • Article 18407 • 1-11
Fresh Pork Loin pH Influences Meat Quality and the Presence of Desmin Degradation Products
Cydne' E. Jess, Logan G. Johnson, Kenneth J. Prusa, Steven M. Lonergan and Elisabeth J. Huff-Lonergan
2025-05-06 Volume 9 • Issue 1 • 2025 • Article 18426 • 1-13
Characterizing the Biochemical Attributes of Oxygen- and Non–Oxygen-Exposed Surfaces to Understand the Features That Influence Color Stability of Beef Longissimus Lumborum Steaks
Morgan L. Denzer, Gretchen G. Mafi, Morgan Pfeiffer and Ranjith Ramanathan
2025-05-05 Volume 9 • Issue 1 • 2025 • Article 18940 • 1-12
Optimizing Sous Vide Cooking Temperature and Time for Beef Palatability
Sara V. Gonzalez, Tyler W. Thompson, Ifigenia Geornaras, Robert J. Delmore, John A. Scanga and Mahesh N. Nair
2025-04-23 Volume 9 • Issue 1 • 2025 • Article 18928 • 1-11
Measuring pH of Pork at Specific Temperatures Postmortem to Predict Quality Traits
Justice B. Dorleku, Tawanda Tayengwa, Benjamin M. Bohrer and Manuel Juárez
2025-04-22 Volume 9 • Issue 1 • 2025 • Article 18532 • 1-11
Impact of Frozen Versus Thawed Fabrication and Subsequent Refreezing on the Palatability and Thaw Loss of Beef Strip Loins
Jade E. Edwards, Keayla M. Harr, Morgan L. Denzer, Morgan Pfeiffer, Gretchen G. Mafi and Ranjith Ramanathan
2025-04-22 Volume 9 • Issue 1 • 2025 • Article 18932 • 1-10
Evaluation of Clean Label Ingredients as Phosphate Alternatives in Enhanced Fresh Pork
Rachel I. Crowley, Joseph G. Sebranek, Kenneth J. Prusa, Nicholas J. Kelecich and Rodrigo Tarté
2025-04-10 Volume 9 • Issue 1 • 2025 • Article 18460 • 1-9
Determining the Effects of Light, Oxygen Diffusion, and 4-Hydroxy-2-Nonenal on Redox Stability of Beef and Pork Oxymyoglobins
Rishav Kumar, Surendranath P. Suman, Runnan Li, Morgan M. Pfeiffer, Gretchen G. Mafi and Ranjith Ramanathan
2025-04-01 Volume 9 • Issue 1 • 2025 • Article 18544 • 1-10
The Impact of Lubabegron Supplementation on Meat Quality of Feedlot Steers
Ashley K. Corona, John Kube, Phil Rincker, Maggie Holloway, John M. Gonzalez, John A. Scanga, Dale R. Woerner and Mahesh N. Nair
2025-03-28 Volume 9 • Issue 1 • 2025 • Article 18578 • 1-12
Random Forest Approach Applied to Italian-French Beef Production Systems: Sex Differences and Key Meat Standards Australia Traits Affecting Beef Eating Quality
Matteo Santinello, Mauro Penasa, Nicola Rampado, Jean-François Hocquette, David Pethick and Massimo De Marchi
2025-03-20 Volume 9 • Issue 1 • 2025 • Article 18329 • 1-16
Modified Krzywicki’s Equations to Quantify Myoglobin Forms on Meat Surfaces
Daqing Piao, Ranjith Ramanathan, Morgan L. Denzer, Morgan Pfeiffer and Gretchen Mafi
2025-03-11 Volume 9 • Issue 1 • 2025 • Article 18338 • 1-27
Effects of Wet Aging, Dry Bag Aging, and Stepwise Aging Methods on Meat Quality and Sensory Attributes of Steaks From Pasture and Grain Finished Steers
Daniela Correa, Marcia del Campo, Santiago Luzardo, Guillermo de Souza, Carlos Álvarez, Maria Font i-Furnols and Gustavo Brito
2025-03-07 Volume 9 • Issue 1 • 2025 • Article 18055 • 1-17
Biomapping and Enviromapping of Microbial Indicators and Pathogens in a Commercial Beef Processing Facility
Rodrigo M. Portillo-Alarcon, Mindy M. Brashears, Marcos X. Sanchez-Plata, Ariana Roldan and Markus F. Miller
2025-02-24 Volume 9 • Issue 1 • 2025 • Article 18188 • 1-13
Analysis and Characterization of the Volatile Flavor Compounds Associated with the Wooden Breast Condition
Thu Dinh, Hunter Hessler, Xue Zhang, Sawyer W. Smith, K. Virellia To, Tessa R. Jarvis, Shangshang Wang and M. Wes Schilling
2025-02-11 Volume 9 • Issue 1 • 2025 • Article 18392 • 1-12
Artificial Raising on Milk Replacer and Finishing Diet Did Not Affect Color and Oxidative Stability of Longissimus Lumborum Muscles From Polypay Ram Lambs
Koushik Mondal, Surendranath P. Suman, Katherine G. Purvis, Gregg Rentfrow, Donald G. Ely, Brittany E. Davis, Jennifer Weinert-Nelson, Yifei Wang and Ana Paula A. A. Salim
2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18343 • 1-13
Cooking Temperature and Hold Time Affect Beef Brisket Textural Properties and Cooking Yield
Chris R. Kerth, Kayley R. Wall and Adria Grayson-Holter
2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18269 • 1-11
Categorization of Beef Longissimus Lumborum and Gluteus Medius Muscles Based on Metabolic Attributes Is More Informative Than Muscle pH
D. Andy King, Steven D. Shackelford, Dan Nonneman, Tatum S. Katz and Tommy L. Wheeler
2025-01-22 Volume 9 • Issue 1 • 2025 • Article 18388 • 1-20
Color Stability and Tenderness Attributes of Beef Longissimus Lumborum Steaks at 2 Different Aging Periods Are Impacted by Metabolic Characteristics
Jade V. Cooper, D. Andy King, Steven D Shackelford, Peg Ekeren, Carol L. Lorenzen and Tommy L. Wheeler
2025-01-14 Volume 9 • Issue 1 • 2025 • Article 18387 • 1-18
Reciprocal Meat Conference Invited Reviews
Microbiome’s Place in Meat: Contributions of the Meat Processing Built Environment Microbiome to Pathogen Persistence
Aeriel D. Belk
2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18156 • 1-7
Corrections
Erratum: Effect of Electromagnetic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
Grace E. Corrette, Haley J. Jeneske, Linnea A. Rimmer, Larissa A. Koulicoff, Sara Hene, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott Eilert, Bret Flanders and Michael Chao
2025-04-22 Volume 9 • Issue 1 • 2025 • Article 20072 • 1
Corrigendum: Random Forest Approach Applied to Italian–French Beef Production System: Sex Differences and Key Meat Standards Australia Traits Affecting Beef Eating Quality
Matteo Santinello, Mauro Penasa, Nicola Rampado, Jean-François Hocquette, David Pethick and Massimo De Marchi
2025-04-01 Volume 9 • Issue 1 • 2025 • Article 19833 • 1