Robyn Warner, Rhonda Miller, Minh Ha, Tommy L. Wheeler, Frank Dunshea, Xin Li, Rozita Vaskoska, Peter Purslow
Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment
Meat and Muscle Biology is the premier, international, 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, avian species, aquaculture species, amphibians, wild capture mammals, synthetic meat analogs and cell culture) 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 6 • Issue 1 • 2022
Research Article
Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow
Derico Setyabrata, Siwen Xue, Kelly Vierck, Jerrad Legako, Paul Ebner, Stacy Zuelly and Yuan H. Brad Kim
2022-02-08 Volume 6 • Issue 1 • 2022 • 1-15
Housekeeping Proteins in Meat Quality Research: Are They Reliable Markers for Internal Controls in Western Blot? A Mini Review
Chaoyu Zhai, Elisabeth J. Huff-Lonergan, Steven M. Lonergan and Mahesh N. Nair
2022-02-10 Volume 6 • Issue 1 • 2022 • 1-15
Influence of Market Type and Time of Purchase on Bacterial Counts and Salmonella and Listeria Prevalence in Whole Chickens in Vietnam
April K. Englishbey, Anuraj T. Sukumaran, Phuong T. T. Vu, Yen T. Thuc, Man V. V. Le, Dzung H. Nguyen, Paul R. Broadway, Lacey M. Guillen, Mindy M. Brashears, Janet R. Donaldson, M. Wes Schilling, Chelsie B. Dahlgren, Brian J. Rude, Mark A. Crenshaw and Thu T. N. Dinh
2022-03-16 Volume 6 • Issue 1 • 2022 • 1-11
Effects of Chilling Duration on Marbling Score of Beef Carcasses
Caitlin Hanes, Kalyn B. Coatney, Daniel Rivera, M. Wes Schilling and Thu Dinh
2022-03-14 Volume 6 • Issue 1 • 2022 • 1-14
Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris
Dan J. Nonneman, Brittney N. Keel, Amanda K Lindholm-Perry, Gary A. Rohrer, Tommy L. Wheeler, Steven D. Shackelford and D. Andy King
2022-03-14 Volume 6 • Issue 1 • 2022 • 1-8
Extending the Shelf Life of Beef Steaks Using Acerola Cherry Powder and Rosemary Extract
Jessie B. Van Buren, Brianna J. Buseman, Tanya M. Weber, James A. Nasados, Jessica M. Lancaster, Jaxon H. Smart, James A. Church, William J. Price, Phillip D. Bass and Michael J. Colle
2022-03-14 Volume 6 • Issue 1 • 2022 • 1-10
Variations in Intramuscular Fat Content and Profile in Angus × Nellore Steers Under Different Feeding Strategies Contribute to Color and Tenderness Development in Longissimus thoracis
Daniel S. Antonelo, Mariane Beline, Saulo L. Silva, Juan F. M. Gómez, Christina R. Ferreira, Xue Zhang, Bruna Pavan, Larissa A. Koulicoff, Alessandra F. Rosa, Rodrigo S. Goulart, David E. Gerrard, Surendranath P. Suman, M. Wes Schilling and Júlio C. C. Balieiro
2022-03-23 Volume 6 • Issue 1 • 2022 • 1-14
Tandem Mass Tag Labeling–Based Analysis to Characterize Muscle-Specific Proteome Changes During Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles
Md Mahmudul Hasan, Mahamud-ur Rashid, Surendranath P. Suman, Helene Perreault, Jitendra Paliwal and Argenis Rodas-González
2022-03-23 Volume 6 • Issue 1 • 2022 • 1-23
Beef Carcass Size and Aging Time Effects on Yield and Color Characteristics of Top Round Steaks
Jessica M. Lancaster, Tanya M. Weber, Jessie B. Van Buren, Jaxon H. Smart, Brianna J. Buseman, James A. Nasados, Gordon K. Murdoch, William J. Price, Michael J. Colle and Phillip D. Bass
2022-03-31 Volume 6 • Issue 1 • 2022 • 1-9
The Impact of Carcass Size, Chilling Conditions, and Electrical Stimulation on Beef Postmortem Temperature and pH Decline
Blanchefort A. Djimsa, Mahesh N. Nair, Ann M. Hess, Keith E. Belk and Dale R. Woerner
2022-04-11 Volume 6 • Issue 1 • 2022 • 1-16
Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration
Ranjith Ramanathan, Lixia H. Lambert, Mahesh N. Nair, Brad Morgan, Ryan Feuz, Gretchen Mafi and Morgan Pfeiffer
2022-04-12 Volume 6 • Issue 1 • 2022 • 1-8
Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus
M. Sebastian Hernandez, Dale R. Woerner, J. C. Brooks, Tommy L. Wheeler and Jerrad F. Legako
2022-07-13 Volume 6 • Issue 1 • 2022 • 1–15
An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
Peang A. Hammond, Colin K. Y. Chun, Wan Jun Wu, Amelia A. Welter, Travis G. O'Quinn, Geraldine Magnin-Bissel, Erika R. Geisbrecht and Michael D. Chao
2022-07-13 Volume 6 • Issue 1 • 2022 • 1–17
Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions
Michael J. Hernandez-Sintharakao, Joanna K. Swenson, Mahesh N. Nair, Ifigenia Geornaras, Terry E. Engle, Keith E. Belk and Dale R. Woerner
2022-08-12 Volume 6 • Issue 1 • 2022 • 1–12
Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources
Samantha N. Barker, Jerrad F. Legako, J. Chance Brooks and Dale R. Woerner
2022-08-12 Volume 6 • Issue 1 • 2022 • 1–16
Price Determinants of Graded Brisket
Charles C. Martinez, Christopher N. Boyer and David Anderson
2022-08-25 Volume 6 • Issue 1 • 2022 • 1–7
Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage
Anna C. S. Porto-Fett, Ashley McCoy, Laura E. Shane, Elizabeth Henry, Manuela Osoria, Bradley A. Shoyer, Stephen G. Campano, Dennis Burson and John B. Luchansky
2022-09-08 Volume 6 • Issue 1 • 2022 • 1–9
Expression of Beef- Versus Dairy-Type in Crossbred Beef × Dairy Cattle Does Not Impact Shape, Eating Quality, or Color of Strip Loin Steaks
Blake A. Foraker, Bradley J. Johnson, Ryan J. Rathmann, Jerrad F. Legako, J. Chance Brooks, Markus F. Miller and Dale R. Woerner
2022-09-09 Volume 6 • Issue 1 • 2022 • 1–19