Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

D. Andy King, Steven D. Shackelford, Robert A. Cushman and Tommy L. Wheeler

2021-06-08 Volume 5 • Issue 1 • 2021

Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception

Andrew M. Cassens, Ranjith Ramanathan, Deborah L. VanOverbeke and Gretchen G. Mafi

2021-06-08 Volume 5 • Issue 1 • 2021

Abstracts from the 2020 International Congress of Meat Science and Technology and the AMSA Reciprocal Meat Conference

American Meat Science Association

2021-06-07 2020 ICOMST/Reciprocal Meat Conference Abstracts

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Kelly R. Vierck, Jerrad F. Legako and J. Chance Brooks

2021-05-12 Volume 5 • Issue 1 • 2021

Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks

Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Christopher I. Vahl, Qing Kang, Terry A. Houser, John M. Gonzalez, Jayendra Amamcharla, Daniel Vega, Justin J. Kastner and M. Keith Cox

2021-05-11 Volume 5 • Issue 1 • 2021

Differential Abundance of Mitochondrial Proteome Influences the Color Stability of Beef Longissimus Lumborum and Psoas Major Muscles

Ranjith Ramanathan, Mahesh N. Nair, Yifei Wang, Shuting Li, Carol M. Beach, Richard A. Mancini, Kaylin Belskie and Surendranath P. Suman

2021-05-10 Volume 5 • Issue 1 • 2021

Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum

Yifei Wang, Shuting Li, Gregg Rentfrow, Jing Chen, Haining Zhu and Surendranath P. Suman

2021-05-07 Volume 5 • Issue 1 • 2021

Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills

Erin E. Bryan, Danielle C. Shirey, Jack D. Redifer, Bailey N. Harsh and Anna C. Dilger

2021-05-04 Volume 5 • Issue 1 • 2021

Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality

Elizabeth A. Zuber, Amanda C. Outhouse, Emma T. Helm, Nicholas K. Gabler, Kenneth J. Prusa, Edward M. Steadham, Elisabeth J. Huff-Lonergan and Steven M. Lonergan

2021-05-04 Volume 5 • Issue 1 • 2021

Role of Meat in Healthy Eating Patterns: Considerations for Protein Quantity and Protein Quality

Nancy R. Rodriguez

2021-04-30 Volume 4 • Issue 2 • 2020 • ICoMST 2020 Review Papers