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.
| Impact Factor | CiteScore |
| 3.5 | 3.4 |
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
Use of Noncontact Diffuse Reflectance Spectroscopy and Optical Coherence Tomography Techniques to Characterize Both Spectral Reflectance and Internal Backscattering of Beef Psoas Major and Longissimus Lumborum Muscles
Daqing Piao, Scott Mattison, Ardalan Farazmand, Nafiseh Farahzadi, Anuj Sharma and Ranjith Ramanathan
2025-10-21 Volume 9 • Issue 1 • 2025 • Article 20195 • 1-17
Alterations in the Water Properties of Wooden Breast Fillets During the First 24 h Postmortem
Janghan Choi, Majid Shakeri, Caitlin Harris, Richard Buhr, Woo Kyun Kim, Byungwhi Kong, Hong Zhuang and Brian Bowker
2025-10-16 Volume 9 • Issue 1 • 2025 • Article 19223 • 1-12
Validating the Ability of Rapid Evaporative Ionization Mass Spectrometry to Differentiate Sheep Meat Flavor Based on Consumer Preference
Chaoyu Zhai, Chen Zhu, Michael J. Hernandez-Sintharakao, Emily A. Rice, Emmy R. Bechtold, Jessica E. Prenni, Dale R. Woerner and Mahesh N. Nair
2025-10-10 Volume 9 • Issue 1 • 2025 • Article 20207 • 1-15
Rapid Peptidome Enrichment Coupled With Label-Free Quantification to Characterize Proteome Degradation and Proteolytic Cleavage in Postmortem Beef Longissimus Lumborum Muscle
Arya Niraula, Chen Zhu, Jeremy L. Balsbaugh, Jennifer C Liddle and Chaoyu Zhai
2025-10-01 Volume 9 • Issue 1 • 2025 • Article 20145 • 1-28
Impact of Visual Dark-Cutting Severity on Wet-Aged Beef Longissimus lumborum Steak Palatability and Sensory Attributes
Madelyn A. Scott, Keayla Harr, Gretchen G. Mafi, Ranjith Ramanathan and Morgan M. Pfeiffer
2025-09-30 Volume 9 • Issue 1 • 2025 • Article 20191 • 1-11
Novel Application of Enhancing Maillard Reaction and Caramelization to Minimize Persistent Pinking in High-pH Cooked Ground Beef
Meena Goswami, Rishav Kumar, Morgan Pfeiffer, Gretchen G. Mafi, Vikas Pathak and Ranjith Ramanathan
2025-09-30 Volume 9 • Issue 1 • 2025 • Article 20164 • 1-10
Meat Quality Attributes and Sensory Characteristics for Pork Tenderloins (M. Psoas Major)
Yifei Wang, Jacqueline Bush and Benjamin M. Bohrer
2025-09-30 Volume 9 • Issue 1 • 2025 • Article 20244 • 1-12
Beef Tenderizing Potential of Solanum dubium (Gubbain) protease
Ahmed Dayain Abdalla Biraima and Edward Cottington Webb
2025-09-26 Volume 9 • Issue 1 • 2025 • Article 18980 • 1-11
Determination of Consumer Color and Discoloration Thresholds for Purchase of Beef Strip Loin Steaks
Stephanie L. Witberler, Lauren M. Frink, Mason J. Prester, Chesney A. Effling, Lindsey N. Drey, Erin S. Beyer, Jessie L. Vipham, Morgan D. Zumbaugh, Michael D. Chao and Travis G. O'Quinn
2025-09-11 Volume 9 • Issue 1 • 2025 • Article 20183 • 1-17
Fate of Pathogens During Fermentation, Drying, and Storage of Salami Cured with Various Sources of Nitrite
Heather B. Hunt, Edward Mills, Catherine N. Cutter and Jonathan Campbell
2025-09-03 Volume 9 • Issue 1 • 2025 • Article 20085 • 1-11
Texture Profile and Consumer Sensory Analysis of Ground Beef Purchased in Retail Stores Across the United States
E. Paige Williams, Ayleen A. Gonzalez, Trent E. Schwartz, Spencer B. Tindel, Ashley N. Arnold, Jeffrey W. Savell, Davey B. Griffin, Rhonda K. Miller, J. Chance Brooks, C. Chad Carr, Gretchen G. Mafi, Carol L. Lorenzen, Robert J. Maddock and Kerri B. Gehring
2025-09-03 Volume 9 • Issue 1 • 2025 • Article 20154 • 1-14
Color Development of Direct Acidified Pork Sausage Containing Alternative Curing and Reducing Agents
Jacob R. Tuell, Harley Francis, Sydney Bentz, Ashley R. Pitti, Morgan L. Denzer and Derico Setyabrata
2025-08-19 Volume 9 • Issue 1 • 2025 • Article 20106 • 1-18
Supplementing Finishing Cattle With Garlic-Citrus Extract Affects Palatability Attributes of Beef Steaks and Patties
Megan E. Eckhardt, M. Sebastian Hernandez, Jerrad F. Legako, Ty E. Lawrence and Loni W. Lucherk
2025-08-18 Volume 9 • Issue 1 • 2025 • Article 19039 • 16
Prediction of Pork Loin Quality Using Postmortem Temperature and pH Decline Curves
Xuenan Chen, Bruno Valente, Neal Matthews, L. Clay Eastwood, Andrzej Sosnicki and Brandon Fields
2025-08-07 Volume 9 • Issue 1 • 2025 • Article 18416 • 1-14
Consumer Evaluations and Warner-Bratzler Shear Force of Foodservice Tenderloin Steaks Sourced From Different Market Classes of Domestic and Imported Beef
Sage L. Boleman, Spencer B. Tindel, Jeffrey W. Savell and Kerri B. Gehring
2025-07-24 Volume 9 • Issue 1 • 2025 • Article 19816 • 1-8
Muscle-Specific Pork Quality of the Longissimus Thoracis, Psoas Major, Semitendinosus, Triceps Brachii, and Gluteus Medius
Yifei Wang, Rebecca A Brown, Milena Conte, Lyda Garcia and Benjamin M. Bohrer
2025-07-23 Volume 9 • Issue 1 • 2025 • Article 20151 • 1-20
Benchmarking Meat Science Curriculum and Resources in Higher Education in the United States
Benjamin M. Bohrer and Lyda Garcia
2025-06-27 Volume 9 • Issue 1 • 2025 • Article 20124 • 1-8
Impact of Feeding Different Fat Sources and Levels of Vitamin E Isoforms to Heavy Slaughter Weight (150 kg) Pigs: II. Belly and Bacon Quality
Marlee Kelley, Ding Wang, Ana Paula A. A. Salim, Merlin D Lindemann, Gregg Rentfrow and Surendranath P. Suman
2025-06-19 Volume 9 • Issue 1 • 2025 • Article 19044 • 1-10
Wet Aging for 21 Days Improves Tenderness of Beef Biceps Femoris Muscle Without Affecting Color Stability
Ana Paula A. A. Salim, Mahesh N. Nair, Yifei Wang, Anna Canto, Gregg Rentfrow and Surendranath P. Suman
2025-06-19 Volume 9 • Issue 1 • 2025 • Article 19782 • 1-12
Impact of Feeding Different Fat Sources and Levels of Vitamin E Isoforms to Heavy Slaughter Weight (150 kg) Pigs: I. Carcass Characteristics and Fresh Pork Quality
Marlee Kelley, Ding Wang, Gregg Rentfrow, Merlin D Lindemann, Ana Paula A. A. Salim and Surendranath P. Suman
2025-06-17 Volume 9 • Issue 1 • 2025 • Article 19043 • 1-14
Impact of Product Size and Subsequent Consumer Freezing Practices on Meat Quality and Palatability of Different Beef Muscles
Paul Olaoluwaniyi Dahunsi, Ashley Rivera Pitti, M. Sebastian Hernandez, Thomas W. Dobbins, Morgan Denzer, Palika Dias-Morse, Kelly R. Vierck, Jerrad F. Legako and Derico Setyabrata
2025-06-06 Volume 9 • Issue 1 • 2025 • Article 19030 • 1-18
Cooking End-Point Temperature and Muscle Fiber Composition Influence the Cooked Meat Quality of Boer Goats
Archana P. Ravindranathan, Robyn D. Warner, Frank R. Dunshea, Brian J. Leury and Surinder S. Chauhan
2025-05-27 Volume 9 • Issue 1 • 2025 • Article 18395 • 1-14
Validation of D- and z-values for Salmonella, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli in processed meat products
Russell P. McMinn, Amanda M. Houser, Andrew L. Milkowski, Robert Hanson, Kathleen A. Glass and Jeffrey J. Sindelar
2025-05-27 Volume 9 • Issue 1 • 2025 • Article 18944 • 1-16
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
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
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
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
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
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
Review Article
Exploring the Effects of Slaughter Weight Class on Belly Quality Attributes of Gilts and Barrows
Justice Bless Dorleku, Tawanda Tayengwa, Benjamin M. Bohrer, Marcio Duarte, Philip Soladoye and Manuel Juarez
2025-09-22 Volume 9 • Issue 1 • 2025 • Article 20126 • 1-10
Invited Review Articles
Spatiotemporal Distribution of Microbiota During Fresh Pork Processing
Aaron Asmus, Keith E. Belk and Noelle Noyes
2025-09-19 Volume 9 • Issue 1 • 2025 • Article 20198 • 1-11
Artificial Intelligence in Meat Processing: A Comprehensive Review of Data-Driven Applications and Future Directions
Kyungchang Jeong, Gyuchan Jo, Jong Ho Lee, Brad Kim, Jungseok Choi, Hongseok Oh, Ji-Hoon Jeong and Euijong Lee
2025-09-12 Volume 9 • Issue 1 • 2025 • Article 20157 • 1-30
Advances and Challenges in Genome-Edited Livestock for Meat Production: A Review
Wonjun Choi, Joonbum Lee, Suhyun An, Michelle Wright, Zhijie Deng and Kichoon Lee
2025-09-04 Volume 9 • Issue 1 • 2025 • Article 20133 • 1-12
The Essential (and Targetable) Role of Inflammation in the Poor Muscle Growth and Metabolism of Heat-Stressed Livestock
Dustin T. Yates, Melanie R White, Shelley A. Curry and Ashley A. Hahn
2025-08-05 Volume 9 • Issue 1 • 2025 • Article 20179 • 1-16
Short Communications
Exploration of Novel Fresh Pork Chops Sourced From Pigs With Heavier Market Weights
Khalil A. Jallaq, Kaitlin R. Guthrie and Bailey N. Harsh
2025-11-06 Volume 9 • Issue 1 • 2025 • Article 20219 • 1-6
Interactive Effects of Freeze-Thaw Events and Endpoint Cooking Temperature on Water-Holding Capacity and Instrumental Tenderness of Pork Loins Cooked Using Sous Vide
Yifei Wang, Rebecca A. Brown, Milena Conte and Benjamin M. Bohrer
2025-11-03 Volume 9 • Issue 1 • 2025 • Article 20254 • 1-6
Reciprocal Meat Conference Invited Reviews
Packaging of Meats and Shelf Life: Microbial and Physiochemical Considerations
Dana K. Dittoe, Corliss A. O'Bryan, Jerrad F. Legako, Elena G. Olson and Steven C. Ricke
2025-11-06 Volume 9 • Issue 1 • 2025 • Article 20111 • 1-17
Developments and Advances in Materials for Meats: Active Packaging, Edible Coatings, and Smart Packaging
Dana K. Dittoe, Corliss A. O'Bryan, Jerrad F. Legako, Elena G. Olson and Steven C. Ricke
2025-11-06 Volume 9 • Issue 1 • 2025 • Article 20112 • 1-20
The Systemantics of Meat in Dietary Policy Making, or How to Professionally Fail at Understanding the Complexities of Nourishment
Frédéric Leroy, Peer Ederer, Michael R. F. Lee and Giuseppe Pulina
2025-09-26 Volume 9 • Issue 1 • 2025 • Article 20155 • 1-25
Gut Microbiota and Advances in Microbiome Sequencing-Based Technologies: Opportunities for Potential Biologics Discovery in Meat Animals
Elena G. Olson, Brett M. Hale, Chamia C. Chatman, Hilario C Mantovani, Erica L.-W. Majumder and Steven C. Ricke
2025-08-29 Volume 9 • Issue 1 • 2025 • Article 20022 • 1-21
Meat Animal Biologics Discovery from the Rumen Microbiome: Application of Genomics
Fiorella L Viquez-Umana, Chamia C. Chatman, Elena G. Olson, Erica L.-W. Majumder, Pedro M. P. Vidigal, Steven C. Ricke and Hilario C. Mantovani
2025-08-07 Volume 9 • Issue 1 • 2025 • Article 19820 • 1-17
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