Articles

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

Keith E. Belk

2021-10-07 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

2021-10-04 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers

Fraud Detection in Meat Using Hyperspectral Imaging

Mohammed Kamruzzaman

2021-10-04 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

2021-09-27 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

2021-09-17 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