Volume 7 • Issue 1 • 2023

Research Article


Product Yield and Color of Striploin and Sirloin Cuts Transported at Different Refrigerated Temperatures

Christina E. Bakker, Lydia M. O'Sullivan, Keith R. Underwood, Amanda D. Blair, Heather R. Rode-Atkins and J. Kyle Grubbs

2023-01-24 Volume 7 • Issue 1 • 2023 • Article 14393 • 1-11

Muscle Profiling of the Biceps Femoris, Gluteus Accessorius, and Gluteus Medius Comprising the Beef Top Sirloin Butt

Sierra Marie Jepsen, Jessie B. Van Buren, Brooklyn S. Epperson, Mikayla L. Heimbuch, Kayleen F. Oliver, James A. Nasados, Michael J. Colle, Diana I. Clark and Phillip D. Bass

2023-02-17 Volume 7 • Issue 1 • 2023 • Article 15717 • 1–8

Carcass Characteristics and Quality Attributes of Beef from Cattle Supplemented Zinc and Ractopamine Hydrochloride

Matthew D. Schulte, Katherine G. Hochmuth, Edward M. Steadham, Kenneth J. Prusa, Steven M. Lonergan, Stephanie L. Hansen and Elisabeth J. Huff-Lonergan

2023-03-01 Volume 7 • Issue 1 • 2023 • Article 14457 • 1-14

Use of High-Pressure Processing to Improve the Redness of Dark-Cutting Beef

Cole Reesman, Gary Sullivan, Mary-Grace Danao, Morgan Pfeiffer, Sunil More, Gretchen Mafi and Ranjith Ramanathan

2023-04-27 Volume 7 • Issue 1 • 2023 • Article 15716 • 1-12

Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus

M. Sebastian Hernandez, Dale R. Woerner, J. Chance Brooks, Tommy L. Wheeler and Jerrad F. Legako

2023-05-23 Volume 7 • Issue 1 • 2023 • Article 15710 • 1-14

High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers

Giulia Baldi, Mara Antonia Gagliano, Francesca Soglia, Fabio D'Elia, Luca Laghi, Pietro Rocculi and Massimiliano Petracci

2023-06-06 Volume 7 • Issue 1 • 2023 • Article 16092 • 1-10

The Effect of Commonly Used Organic Acids on the Microbiota of Cured Deli-Style Turkey Breast

Mehmet Dogan, Andrew L. Milkowski, Andrew J. Steinberger, Garret Suen and Jeffrey J. Sindelar

2023-06-29 Volume 7 • Issue 1 • 2023 • Article 16086 • 1-12

Prediction of Tenderness, Juiciness, and Flavor Profile of 2 Beef Muscles with Different Aging Times Using Rapid Evaporative Ionization Mass Spectrometry (REIMS)

Michael J. Hernandez-Sintharakao, Chandler J. Sarchet, Jessica E. Prenni, Dale R. Woerner, Chaoyu Zhai and Mahesh N. Nair

2023-07-12 Volume 7 • Issue 1 • 2023 • Article 16120 • 1-14

Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging

Samantha N. Barker, J. Chance Brooks, Jordan T. Bachler, Dale R. Woerner and Jerrad F. Legako

2023-07-12 Volume 7 • Issue 1 • 2023 • Article 16192 • 1-11

Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

Rhonda K. Miller, Rachel A. Gray, Chris R. Kerth, Koushik Adhikari and Jay Neal

2023-08-04 Volume 7 • Issue 1 • 2023 • Article 14449 • 1-15

Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties

Jihan Kim, Jin-Kyu Seo, Hyun-Wook Kim and Yuan H. Brad Kim

2023-08-23 Volume 7 • Issue 1 • 2023 • Article 16190 • 1-11

Relationships Among Initial Color or Biochemical Traits and Final Discoloration in the Pork Longissimus Dorsi, Triceps Brachii, and Psoas Major

Kayla E. Barkley, Dustin D. Boler and Bailey H. Harsh

2023-08-31 Volume 7 • Issue 1 • 2023 • Article 16095 • 1-14

High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage

Macc Rigdon, Harshavardhan Thippareddi, Chevise L. Thomas, Sanjay Kumar, Robert W. McKee and Alexander M. Stelzleni

2023-09-20 Volume 7 • Issue 1 • 2023 • Article 16076 • 1-10

Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

Carolina Velasco Ayala, Larissa A. Koulicoff, Colin K. Y. Chun, Elizabeth A. E. Boyle, Travis G. O'Quinn, Mark P. Richards, Cassandra Jones and Michael D. Chao

2023-09-20 Volume 7 • Issue 1 • 2023 • Article 16242 • 1-11

Arginine and Lysine Promote Skeletal Muscle Hypertrophy by Regulating the mTOR Signaling Pathway in Bovine Myocytes

Jongkyoo Kim and Won Seob Kim

2023-10-10 Volume 7 • Issue 1 • 2023 • Article 16876 • 1-13

Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef

Katie R. Lybarger, Erin S. Beyer, Kaylee J. Farmer, Lane A. Egger, Lindsey N. Drey, Melvin C. Hunt, Jessie L. Vipham, Morgan D. Zumbaugh, Michael D. Chao and Travis G. O'Quinn

2023-10-26 Volume 7 • Issue 1 • 2023 • Article 16757 • 1-19

Untargeted Metabolomics for Beef Flavor Beyond Fat in Ground Beef With Different Lean Sources and Different Fat Content From a Common Fat Source

Zena M. Hicks, Chris R. Kerth, Kayley R. Wall, Stephen B. Smith and Rhonda K. Miller

2023-11-15 Volume 7 • Issue 1 • 2023 • Article 16080 • 1-17

Quality and Palatability of Beef Subprimals Subjected to Various Frozen/Refrigerated Storage Conditions

Shelley A. Curry, Ashley Arnold N., Jeffrey W. Savell and Kerri B. Gehring

2023-11-21 Volume 7 • Issue 1 • 2023 • Article 16144 • 1-10

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Erin S. Beyer, Lauren L. Prill, Emily A. Rice, Lindsey N. Drey, Brittany A. Olson, John M. Gonzalez, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn

2023-11-22 Volume 7 • Issue 1 • 2023 • Article 16895 • 1-9

Thermal Imaging Efficacy in Predicting Trim Loss from Cull Sow Carcasses

William Edward Taylor, Dalton C. Humphrey, Ben D. Peyer, Christopher J. Cassady, Steven M. Lonergan and Kenneth J. Stalder

2023-11-23 Volume 7 • Issue 1 • 2023 • Article 16758 • 1-10

Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat

Hye-Jin Kim, Seungchul Lee, Sethukali Anand Kumar, Hoe-Yong Jung, Hak-Pil Kim, Juae Gil, Chang Wan Sun and Cheorun Jo

2023-11-23 Volume 7 • Issue 1 • 2023 • Article 16878 • 1-11

Color Stability During Retail Display Differs Among Muscles in Pork

Kayla E. Barkley, Dustin D. Boler and Bailey N. Harsh

2023-11-30 Volume 7 • Issue 1 • 2023 • Article 15718 • 1-13

Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin

Dongheon Lee, Hyun Jung Lee, Ki-Chang Nam, Doo Yeon Jung, Ji Won Kim, Jong Hyun Jung, Sung-Sil Moon and Cheorun Jo

2023-12-07 Volume 7 • Issue 1 • 2023 • Article 16898 • 1-13

Topical Application of Acerola Cherry Powder in Combination With Rosemary Extract Extends the Shelf Life of Beef Chuck Roll and Bone-In Short Rib Steaks

Jessie B. Van Buren, Brianna J. Buseman, Tanya M. Weber, James A. Nasados, Jessica M. Lancaster, Jaxon H. Smart, James A. Church, William J. Price, Phillip D. Bass and Michael J. Colle

2023-12-15 Volume 7 • Issue 1 • 2023 • Article 15705 • 1-8

Evaluation of Beef Palatability Following Extended Storage at Low Temperature

Sara V. Gonzalez, Emily A. Rice, Ifigenia Geornaras and Mahesh N. Nair

2023-12-16 Volume 7 • Issue 1 • 2023 • Article 16246 • 1-12

Review Article


Mechanistic Development of Cancers Associated with Processed Meat Products: A Review

Wendy A. Bedale, Andrew L. Milkowski, Charles J. Czuprynski and Mark P. Richards

2023-11-29 Volume 7 • Issue 1 • 2023 • Article 15762 • 1-63

Short Communication


Freezing Temperature and Frequency Influence Purge But Not Tenderness of Beef Semitendinosus

Kade E. Lawrence and Ty E. Lawrence

2023-10-25 Volume 7 • Issue 1 • 2023 • Article 16121 • 1–5

Effects of Light and Oxygen Conditions on Nonenzymatic Metmyoglobin Reduction In Vitro

Madelyn A. Scott, Morgan L. Denzer, Rishav Kumar, Gretchen A. Mafi, Morgan Pfeiffer, Sadagopan Krishnan and Ranjith Ramanathan

2023-10-26 Volume 7 • Issue 1 • 2023 • Article 16760 • 1-6