Articles
965 results
Partial Purification of Peroxiredoxin-2 From Porcine Skeletal Muscle
Logan G Johnson, Edward M. Steadham, Elisabeth J. Huff-Lonergan and Steven M. Lonergan
2021-08-03 Volume 5 • Issue 1 • 2021 • 29, 1 – 9
Pulsed Ultraviolet Light Treatment of Chicken Parts
Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci
2021-07-23 Volume 5 • Issue 1 • 2021 • 28, 1–8
Effect of Instrument Settings and Measurement Environment on Pork Color Measurements and Variability
Kayla E Barkley, Heather Rode, David R. McKenna, Dustin D. Boler, Bailey N. Harsh and Anna C. Dilger
2021-07-22 Volume 5 • Issue 1 • 2021 • 27, 1 – 15
Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status
Brian M. Patterson, Amanda C. Outhouse, Emma T. Helm, Logan Johnson, Edward M. Steadham, Jack C. M. Dekkers, Kent J. Schwartz, Nicholas K. Gabler, Steven M. Lonergan and Elisabeth Huff-Lonergan
2021-06-24 Volume 5 • Issue 1 • 2021 • 23, 1–15
Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging
Laura Yoder, Deborah L. VanOverbeke, Ranjith Ramanathan and Gretchen G. Mafi
2021-06-14 Volume 5 • Issue 1 • 2021 • 25, 1–12
Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging
Reganne K. Briggs, Rachael C. Christensen, Shelby M. Quarnberg, Jerrad F. Legako, Randall C. Raymond, Michael D. MacNeil and Kara J. Thornton
2021-06-14 Volume 5 • Issue 1 • 2021 • 22, 1 – 14
Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions
Keelyn E. Hanlon, Joshua C. McCann, Mark F. Miller, Mindy M. Brashears, Colton L. Smith, J. Chance Brooks and Jerrad F. Legako
2021-06-09 Volume 5 • Issue 1 • 2021 • 24, 1 – 9
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 • 21, 1 – 14
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 • 17, 1 – 12
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 • 20, 1 – 14
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 • 19, 1–11
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 • 16, 1 – 16
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 • 15, 1–21
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 • 18, 1 – 8
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 • 13, 1 – 17
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 • 18, 1 – 6
Fate of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes During Curing and Drying of Beef Bresaola
Samuel C. Watson, Nelson J. Gaydos, Samantha R. Egolf and Jonathan A. Campbell
2021-04-30 Volume 5 • Issue 1 • 2021 • 14, 1 – 8
The Rumen Epithelial Microbiota: Possible Gatekeepers of the Rumen Epithelium and Its Potential Contributions to Epithelial Barrier Function and Animal Health and Performance
Stephan Schmitz-Esser
2021-04-30 Volume 4 • Issue 2 • 2020 • ICoMST 2020 Review Papers • 19, 1 – 11
Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat
Juan P. Caldas-Cueva, Aline Giampietro-Ganeco and Casey M. Owens
2021-04-29 Volume 5 • Issue 1 • 2021 • 8, 1 – 8
Mitochondrial Function in Oxidative and Glycolytic Bovine Skeletal Muscle Postmortem
Patricia M. Ramos, Lindsey C. Bell, Stephanie E. Wohlgemuth and Tracy L. Scheffler
2021-04-26 Volume 5 • Issue 1 • 2021 • 11, 1 – 16
Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights
Michaella A. Fevold, Laura K. Grube, Wanda L. Keller, Kasey R. Maddock-Carlin and Robert J. Maddock
2021-04-12 Volume 5 • Issue 1 • 2021 • 10, 1 – 7
Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments
Michaela C. Till, Ashley N. Arnold, Davey B. Griffin, Daniel S. Hale, Christopher R. Kerth, Rhonda K. Miller, Kerri B. Gehring and Jeffrey W. Savell
2021-04-12 Volume 5 • Issue 1 • 2021 • 7, 1 – 10
Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce
Elizabeth M. Price, Scott A. Rankin, Taro Horiba, MaryAnne A. Drake and Jeffrey J. Sindelar
2021-04-12 Volume 5 • Issue 1 • 2021 • 9, 1 – 16
Influence of Woody Breast Myopathy on Sarcomere Length and Tensile Strength in Commercial Broiler Pectoralis major Muscle
T. Eero J. Puolanne, Cristina G. Costandache and Per Ertbjerg
2021-04-09 Volume 5 • Issue 1 • 2021 • 12, 1–11