Articles
1118 results
Collagen From Porcine Bladder and Intestine as Raw Materials for Next-Generation Coextruded Sausage Casings
Patricia Suurs, Henry van der Brand and Shai Barbut
2026-10-16 Volume 10 • Issue 1 • 2026 • Article 25625 • 1-7
The Effects of Lactic Acid, Peracetic Acid, and Hypobromous Acid Application to Lamb Carcasses on Bacterial Contamination and Meat Quality
Lauren T. Vitanza, Kayla G. Scott, Alejandro E. Relling, Braden J. Campbell, Lyda G. Garcia and Benjamin M. Bohrer
2026-10-05 Volume 10 • Issue 1 • 2026 • Article 25830 • 1-14
Identifying Emerging Pathogenic Threats Relevant to Fresh Beef Safety: A Literature Review and Proposed Analysis Framework
Yureni B. Carvajal and Daniel A. Unruh
2026-09-25 Volume 10 • Issue 1 • 2026 • Article 23154 • 1-28
Maternal Guanidinoacetic Acid Supplementation During Gilt Gestation Modulates Insulin-Like Growth Factor and Myogenic Regulatory Factor Gene Expression in Piglet Muscle
Gustavo de Amorim Rodrigues, Caroline Brito da Silva, Bianca Queiroz Lopes, Pedro Vieira Monteiro, Maria Navarro Valério, Mariana Mescouto Lopes, Nicola Vergara Lopes Serão, Marcio Duarte and Alysson Saraiva
2026-09-25 Volume 10 • Issue 1 • 2026 • Article 24700 • 1-14
Compromised Carbon Monoxide Package Condition Effects on Pathogen Growth and Color in Ground Beef
Christopher A. Sawyer, Koeun Hwang, James R. Claus and Steven C. Ingham
2026-09-25 Volume 10 • Issue 1 • 2026 • Article 25450 • 1-11
Tenderness of Tumbled and Aged Beef Brisket Flat and Point Cuts
Jacob R. Tuell, Emmet Long and Derico Setyabrata
2026-09-25 Volume 10 • Issue 1 • 2026 • Article 25601 • 1-5
Global Pork Quality Benchmarking: Influences of Geographic Region, Chilling Type, and Stunning Type
Wilsey Wilganowski, Neal Matthews, L. Clay Eastwood and Brandon Fields
2026-09-25 Volume 10 • Issue 1 • 2026 • Article 37075 • 1-12
Meat Quality and Rapid Evaporative Ionization Mass Spectrometry Measurements
Alastair B. Ross, Ziqian Feng, Kelly-Anne F. Bentley, Zuhaib F. Bhat, Nathan Bell, James D. Morton and Hannah Y.-Y. Lee
2026-09-04 Volume 10 • Issue 1 • 2026 • Article 25437 • 1-11
Effect of Dietary Fats and Stunning Methods on Chicken Meat Quality Attributes and Myopathy Indicators
Shijina Manjankattil, Jinquan Wang, Matthew B. Hughes, Abigail McConnell, Madalyn Jennings, Juan Carlos Figueroa Sorto, Sabin Poudel, Muhammad Naeem, Bernardo Chaves-Cordoba, Samuel Rochell and Dianna Bourassa
2026-09-02 Volume 10 • Issue 1 • 2026 • Article 25075 • 1-14
Identification of Cattle Background, Environmental, and Abattoir Factors Influencing Variability in United States Beef Carcasses Using Grading Camera Ribeye Color Scores
Thomas W. Dobbins, Samantha N. Barker, Nicholas C. Hardcastle, Dale R. Woerner, Bradley J. Johnson, Ranjith Ramanathan and Jerrad F. Legako
2026-09-01 Volume 10 • Issue 1 • 2026 • Article 24994 • 1-15
Visual, Sensory, and Oxidative Stability of Bacon Manufactured from Pork Bellies Frozen for up to 12 Months
Jonathan J. McDonald, Bailey N. Harsh and Anna C. Dilger
2026-08-21 Volume 10 • Issue 1 • 2026 • Article 24727 • 1-10
Integrative Multiomics Profiling Reveals Particle-Size–Dependent Quality Modulation in Pork Biceps femoris During Postmincing Storage
Dolly Sharma, Rajendran Thomas, Jai N. Vishwakarma, Devarshi Bharadwaj, Hirakjyoti Das and Vivek K. Gupta
2026-08-20 Volume 10 • Issue 1 • 2026 • Article 24831 • 1-32
High-Pressure Processing for Microbial Inactivation in Raw Chicken: Systematic Review and Meta-Analysis
Ilhami Okur, Jennifer Clarke, Jayne Stratton, Gary Sullivan, Mary-Grace C. Danao, James S. Dickson and Bing Wang
2026-08-19 Volume 10 • Issue 1 • 2026 • Article 24779 • 1-19
Effects of Supplementing Finishing Pigs With a Multipolyphenol Extract (Boreox®50) on Pork Loin Chop Quality and Color Stability
Diana M. Hernández, Chad A. Stahl, Anna C. Dilger and Bailey N. Harsh
2026-08-17 Volume 10 • Issue 1 • 2026 • Article 23320 • 1-10
3D Printing of Collagen Structure Cross-Linked Using Liquid Smoke: Proof of Concept
Shai Barbut, Weilun Lin, Sarah Gammage and Maria G. Corradini
2026-08-10 Volume 10 • Issue 1 • 2026 • Article 25423 • 1-6
Antimicrobial Effect of Alkaline Peroxyacetic Acid Against Shiga Toxin-Producing Escherichia coli and Salmonella on Beef Carcass Surface Adipose Tissue
Alfredo Villazon-Castellanos, Ifigenia Geornaras, Robert J. Delmore, Peipei Zhang, Keith E. Belk and Mahesh N. Nair
2026-08-10 Volume 10 • Issue 1 • 2026 • Article 25609 • 1-10
Inactivation of Microbial Loads and Retardation of Quality Loss in Breaded Stuffed Raw Chicken Products Using High-Pressure Processing
Ilhami Okur, Gary Sullivan, Jayne Stratton, Mary-Grace C. Danao, James S. Dickson and Bing Wang
2026-08-07 Volume 10 • Issue 1 • 2026 • Article 24665 • 1-14
Meat Produced via Cellular Agriculture: Perspectives and Immediate Research Needs
Benjamin M. Bohrer
2026-08-07 Volume 10 • Issue 1 • 2026 • Article 24704 • 1-24
Biological Type (Genetic Group × Sex Class) Affects Carcass Traits and Meat Quality of Feedlot-Finished Cattle Across Aging Periods
Henrique Biasotto Morais, Marina Rufino Salinas Fortes, Rodrigo de Nazaré Santos Torres, Lucas Rodrigo Camargo, Murilo Soler de Magistri, Otávio Rodrigues Machado Neto, Rogério Abdallah Curi, Guilherme Luis Pereira, Marcos Eli Buzanskas, Welder Angelo Baldassini and Luis Artur Loyola Chardulo
2026-08-07 Volume 10 • Issue 1 • 2026 • Article 25432 • 1-18
Association Between Beef Ribeye Area Measurements and Steak Portion Size
Abbey F. Schiefelbein, Colton L. Smith, Ifigenia Geornaras, John A. Scanga, Keith E. Belk, Robert J. Delmore, Daniel L. Clark and Mahesh N. Nair
2026-07-15 Volume 10 • Issue 1 • 2026 • Article 25038 • 1-8
Buffered Dry Vinegar and Fermented Onion Juice Enhance Quality and Shelf Life of Fresh Pork Sausage
Emily Griffith, Brian Smith, Li Zhang, Hunter Goodson, Xue Zhang and M. Wes Schilling
2026-07-15 Volume 10 • Issue 1 • 2026 • Article 25253 • 1-13
Effects of Lubabegron Supplementation on Dimensionality and Palatability of Strip Loin Steaks From Holstein Steers
Lindsey K. Decker, Reagan P. Wagner, Blake A. Foraker, Bradley J. Johnson, Jerrad F. Legako, William C. Kayser, Phillip J. Rincker and Dale R. Woerner
2026-07-01 Volume 10 • Issue 1 • 2026 • Article 25135 • 1-12
Abstracts from the 2025 AMSA Reciprocal Meat Conference
American Meat Science Association
2026-06-25 Volume 10 • Issue S1 • 2026 • Article 20498 • 1-220
American Meat Science Association Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Texture Measurements of Meat
Rhonda K. Miller, Linda S. Papadopoulos, M. Wes Schilling, Tommy L. Wheeler, Rachel A. Gray, Michael E. Dikeman, James R. Claus, Casey M. Owens, D. Andy King, Keith E. Belk, Phillip Bass, Chris Calkins, Mark Miller, Steven D. Shackelford and Bridget Wasser
2026-06-20 Volume 10 • Issue 1 • 2026 • Article 20205 • 1-104
Also a part of:
Utilizing High-Pressure Processing to Improve the Appearance of Dark-Cutting Psoas Major
Ashley A. Hahn, Leila G. Venzor, Shelley A. Curry, Grace C. Johnson, Mary-Grace C. Danao, Ranjith Ramanathan, Gary A. Sullivan and Jordan C. Wicks
2026-06-18 Volume 10 • Issue 1 • 2026 • Article 23152 • 1-12