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Articles

How Meat Science Academic Programming Can Facilitate Undergraduate and Graduate Student International Exposure

Keith E. Belk

2021-10-08 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers

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

Eric P. Berg and Hans H. Stein

2021-10-05 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers

Fraud Detection in Meat Using Hyperspectral Imaging

Mohammed Kamruzzaman

2021-10-05 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers

Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

Jeffrey J. Sindelar , Robert Hanson , Kathleen A. Glass , Andrew Milkowski , Russell P. McMinn and Jordan Nehls

2021-09-28 Volume 5 • Issue 1 • 2021

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

Matthew D. Schulte , Katherine G. Hochmuth , Edward M. Steadham , Kenneth J. Prusa , Steven M. Lonergan , Stephanie L. Hansen and Elisabeth J. Huff-Lonergan

2021-09-21 Volume 5 • Issue 1 • 2021

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

Kathryn Hearn , Morgan Denzer , Rachel Mitacek , Naveena B. Maheswarappa , Conner McDaniel , Ravi Jadeja , Gretchen Mafi , Ali Beker , Adel Pezeshki and Ranjith Ramanathan

2021-09-18 Volume 5 • Issue 1 • 2021

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

McKenna J. Powell , Joseph G. Sebranek , Kenneth J. Prusa and Rodrigo Tarté

2021-08-31 Volume 5 • Issue 1 • 2021

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

Ko-Eun Hwang and James R. Claus

2021-08-19 Volume 5 • Issue 1 • 2021

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

Nicholas A. Roth

2021-08-13 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers

Fatty Acid Composition of Meat Animals as Flavor Precursors

Thu T. N. Dinh , K. Virellia To and M. Wes Schilling

2021-08-10 Volume 5 • Issue 1 • 2021