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 7 • Issue 1 • 2023

Research Article

Product Yield and Color of Striploin and Sirloin Cuts Transported at Different Refrigerated Temperatures

Christina E. Bakker, Lydia M. O'Sullivan, Keith R. Underwood, Amanda D. Blair, Heather R. Rode-Atkins and J. Kyle Grubbs

2023-01-23 Volume 7 • Issue 1 • 2023 • 1-11

Most Popular Articles

Morgan L. Denzer, Andrew M. Cassens, Kendra M. Wills, Morgan M. Pfeiffer, Gretchen G. Mafi, Deborah L. VanOverbeke, Ranjith Ramanathan

Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef

Frédéric Leroy, Adele H. Hite

The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Per Johansson, Elina Jääskeläinen, Timo Nieminen, Jenni Hultman, Petri Auvinen, Katri Johanna Björkroth

Microbiomes in the Context of Refrigerated Raw Meat Spoilage

Koo Chin, Geon Ho Kim, Ha Eun Kim

Controlling Ingredients for Healthier Meat Products: Clean Label

William Thomas Fletcher, Andrea J. Garmyn, Jerrad F. Legako, Dale R. Woerner, Mark F. Miller

Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades

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, Michael D. Chao

Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts

Eric P. Berg, Hans H. Stein

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health

Dan J. Nonneman, Brittney N. Keel, Amanda K Lindholm-Perry, Gary A. Rohrer, Tommy L. Wheeler, Steven D. Shackelford, D. Andy King

Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris

Brianna J. Buseman, Tanya M. Weber, James A. Nasados, Phillip D. Bass, Jessie B. Van Buren, Jessica M. Lancaster, Jaxon H. Smart, Matthew E. Doumit, Gordon K. Murdoch, William J. Price, Kizkitza Insausti, Michael J. Colle

Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef