Articles
965 results
Leveraging Understanding of Meat Flavor for Product Success
Rodrigo Tarté
2022-02-02 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers • Article 7 • 1-6
Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness
Morgan L. Denzer, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan
2022-01-13 Volume 5 • Issue 1 • 2021 • Article 46 • 1-12
A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks
Kyle T. Mahagan, Andrea J. Garmyn, Jerrad F. Legako and Mark F. Miller
2022-01-13 Volume 5 • Issue 1 • 2021 • Article 48 • 1-12
Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds
Chris R. Kerth, Michael C. Berto, Rhonda K. Miller and Jeffrey W. Savell
2022-01-04 Volume 5 • Issue 1 • 2021 • Article 47 • 1-10
Early Postmortem Metabolism and Protease Activation in Fast Glycolytic and Slow Oxidative Bovine Muscles
Patricia Maloso Ramos, Mayka R. Pedrão, Lindsey C. Bell and Tracy L. Scheffler
2021-12-31 Volume 5 • Issue 1 • 2021 • Article 44 • 1-10
Determining the Longissimus lumborum and Psoas major Beef Steak Color Life Threshold and Effect of Postmortem Aging Time Using Meta-analysis
Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Christopher I. Vahl, Qing Kang, Justin J. Kastner, Jayendra Amamcharla and Melvin C. Hunt
2021-12-31 Volume 5 • Issue 1 • 2021 • Article 41 • 1-11
Maternal Nutrition and Meat Quality of Progeny
Amanda D. Blair, Erin R. Gubbels, Janna J. Block, Kenneth C. Olson, Judson Kyle Grubbs and Keith R. Underwood
2021-12-21 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers • Article 6 • 1-9
Pork Consumption and Its Relationship to Human Nutrition and Health: A Scoping Review
Laura Paige Penkert, Ruogu Li, Jing Huang, Anil Gurcan, Mei Chun Chung and Taylor C. Wallace
2021-12-15 Volume 5 • Issue 1 • 2021 • Article 43 • 1-22
Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness
Sayani Mallick, Dale R. Woerner, Talita de Mancilha Franco, Mark F. Miller and Jerrad F. Legako
2021-12-15 Volume 5 • Issue 1 • 2021 • Article 40 • 1-14
Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?
Jacob R. Tuell, Qianqian Yu and Yuan H. Brad Kim
2021-12-06 Volume 5 • Issue 1 • 2021 • Article 45 • 1–11
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Samuel G. Davis, Keayla M. Harr, Kaylee J. Farmer, Erin S. Beyer, Sydney B. Bigger, Michael D. Chao, Anthony J. Tarpoff, Daniel U. Thomson, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2021-12-06 Volume 5 • Issue 1 • 2021 • Article 38 • 1–15
Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
Kelly R. Vierck, Jerrad F. Legako and J. C. Brooks
2021-12-06 Volume 5 • Issue 1 • 2021 • Article 39 • 1–13
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 • Article 3 • 1-6
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 • 4, 1 – 10
Fraud Detection in Meat Using Hyperspectral Imaging
Mohammed Kamruzzaman
2021-10-04 Volume 5 • Issue 3 • 2021 • 2021 Reciprocal Meat Conference Review Papers • 2, 1 – 10
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 • 26, 1 – 20
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 • 37, 1 – 15
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 • 36, 1 – 9
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 • 35, 1–8
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 • 30, 1–9
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 • 1, 1 – 16
Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values
Travis S. Arp, Emily Rice, Dale R. Woerner, Kenichi Kathoh, Gary C. Smith, Keith E. Belk and Mahesh N. Nair
2021-08-10 Volume 5 • Issue 1 • 2021 • 32, 1–7
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 • 34, 1 – 16
Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades
Erin S. Beyer, Keayla M. Harr, Brittany A. Olson, Emily A. Rice, Cassandra K. Jones, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn
2021-08-03 Volume 5 • Issue 1 • 2021 • 31, 1–10
Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages
Danika K. Miller, Laura E. Yoder, Steven M. Lonergan, Joseph G. Sebranek and Rodrigo Tarté
2021-08-03 Volume 5 • Issue 1 • 2021 • 33, 1 – 10