Volume 8 • Issue 1 • 2024

Research Article


Fresh and Frozen Storage on Meat Quality and Sensory Attributes of Lamb Loins and Legs

Michaella A. Fevold, Kasey R. Maddock-Carlin, Wanda L. Keller and Travis W. Hoffman

2024-01-09 Volume 8 • Issue 1 • 2024 • Article 15701 • 1-9

Chilling Rates Impact Carcass and Meat Quality Parameters of Bos indicus Cattle

Cris Luana de Castro Nunes, Rizielly Saraiva Reis Vilela, Pâmela Gracioli Vilas Boas, Juliana Chaves Silva, Jenifer Maira Lima Ramos, Taiane da Silva Martins and Mario Luiz Chizzotti

2024-01-14 Volume 8 • Issue 1 • 2024 • Article 16908 • 1-10

Differences in Spoilage Microflora Growth Kinetics Could Be Contributing to Beef Muscle-Specific Color Stability

Colton L. Smith, Sara V. Gonzalez, Jessica L. Metcalf, Ifigenia Geornaras and Mahesh N. Nair

2024-01-13 Volume 8 • Issue 1 • 2024 • Article 16915 • 1-14

Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios

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

2024-01-25 Volume 8 • Issue 1 • 2024 • Article 16904 • 1-14

Carcass and Meat Quality of Lambs From Intensive Grazing Systems Differing in the Age of Slaughter

Ana C. Cougo, Gustavo Brito, Guillermo de Souza and Santiago Luzardo

2024-02-06 Volume 8 • Issue 1 • 2024 • Article 16089 • 1-12

Utilizing a Combined Approach to Assess the Antimicrobial Efficacy of Peracetic Acid on Chicken Thighs and Beef Trim

Jessica A. Brown, Dana K. Dittoe, Cindy B. Austin, Kara B. Mikkelson, Billy Hughes and Steven C. Ricke

2024-02-10 Volume 8 • Issue 1 • 2024 • Article 16818 • 1-17

Effects of Low Supplement Levels of Plant Oil and Type of Antioxidant on Meat Quality Parameters of Feedlot Lambs

Alannah M. Olivier, Jeannine Marais, Leo N. Mahachi, Cletos Mapiye, M. Hope Jones and Phillip E. Strydom

2024-02-10 Volume 8 • Issue 1 • 2024 • Article 17003 • 1-12

Yield and Quality Attributes of Aged Beef through Lipid Coatings: A Comparative Study of Milk Butter and Pork Lard

Jonatã Henrique Rezende-de-Souza, Renata Tieko Nassu, Renata Ernlund Freitas de Macedo, Vanessa Cristina Francisco, Marilia Silva Malvezzi Karwowski and Sérgio Bertelli Pflanzer

2024-02-16 Volume 8 • Issue 1 • 2024 • Article 16909 • 1-12

Effects of Sodium Nitrite and Tocopherol Incorporated Poly(Lactic Acid) Biodegradable Films on Dark-Cutting Beef Color

Trinity J. Smith, Anibal Bher, Rafael Auras, Timothy Bowser, Morgan L. Denzer, Mansour Alnajrani, Wesley Osburn, Gretchen Mafi, Morgan Pfeiffer and Ranjith Ramanathan

2024-02-17 Volume 8 • Issue 1 • 2024 • Article 17006 • 1-15

Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions

Yuan H. Brad Kim, Jinkyu Seo, Robert Kemp and Adam Stuart

2024-02-21 Volume 8 • Issue 1 • 2024 • Article 17604 • 1-10

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

Ayleen A. Gonzalez, E. Paige Williams, Trent E. Schwartz, Ashley N. Arnold, Davey B. Griffin, Rhonda K. Miller, Kerri B. Gehring, J. Chance Brooks, Jerrad F. Legako, C. Chad Carr, Gretchen G. Mafi, Carol L. Lorenzen, Robert J. Maddock and Jeffrey W. Savell

2024-02-23 Volume 8 • Issue 1 • 2024 • Article 16997 • 1-11

All-Trans Retinoic Acid Drives Development Phase- Specific Response to Adipogenic and Myogenic Processes in Bovine Skeletal Muscle-Derived Cells

Xue Cheng Jin, Dong Qiao Peng, Won Seob Kim, Jin Soo Park, Jun Hee Lee, Yuan H. Brad Kim, Steve B. Smith and Hong Gu Lee

2024-02-28 Volume 8 • Issue 1 • 2024 • Article 16978 • 1-13

Carcass Yield and Subprimal Cutout Value of Beef, High- and Low-Yielding Beef × Dairy, and Dairy Steers

Blake A. Foraker, Bradley J. Johnson, J. Chance Brooks, Mark F. Miller, Nicholas C. Hardcastle and Dale R. Woerner

2024-03-03 Volume 8 • Issue 1 • 2024 • Article 17004 • 1-16

Influence of Finishing Systems on Carcass Characteristics, Composition, and Fatty Acid Profile of Bison Bulls

Clay J. Newton, Lydia M. O'Sullivan, Keith R. Underwood, Judson K. Grubbs, Christina E. Bakker, Kristi M. Cammack, Thu Dinh, Carter Kruse and Amanda D. Blair

2024-03-07 Volume 8 • Issue 1 • 2024 • Article 16999 • 1-13

Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

D. Andy King, Rhonda K. Miller, Russell O. McKeith, Adria L. Grayson, Steven D. Shackelford, Kerri B. Gehring, Jeffrey W. Savell and Tommy L. Wheeler

2024-03-09 Volume 8 • Issue 1 • 2024 • Article 17055 • 1-14

Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits

Erin S. Beyer, Lindsey K. Decker, Ellie G. Kidwell, Ashton L. McGinn, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham and Travis G. O'Quinn

2024-03-12 Volume 8 • Issue 1 • 2024 • Article 16903 • 1-13

Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins

Grace E. Corrette, Haley J. Jeneske, Linnea A. Rimmer, Larissa Koulicoff, Sara Hene, Morgan D. Zumbaugh, Travis G. O'Quinn, Scott Eilert, Bret Flanders and Michael D. Chao

2024-03-12 Volume 8 • Issue 1 • 2024 • Article 17199 • 1-16

Flavor Development of Ground Beef from 3 Muscles, 3 USDA Quality Grades, and 2 Wet-Aging Durations

M. Sebastian Hernandez, Caroline N. French, Jerrad F. Legako, Leslie D. Thompson, Markus F. Miller and J. Chance Brooks

2024-03-13 Volume 8 • Issue 1 • 2024 • Article 17159 • 1-17

Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles

Erin S. Beyer, Kaylee J. Farmer, Ellie G. Kidwell, Samuel G. Davis, Keayla M. Harr, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Melvin C. Hunt and Travis G. O'Quinn

2024-03-15 Volume 8 • Issue 1 • 2024 • Article 16919 • 1-12

Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys

Melinda Dennis, Yiru Dong, Yufei Guo, Yuan H. Brad Kim, Marisa Erasmus and Stacy M. Scramlin Zuelly

2024-03-21 Volume 8 • Issue 1 • 2024 • Article 16759 • 1-8

Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks

Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham and Travis G. O'Quinn

2024-03-22 Volume 8 • Issue 1 • 2024 • Article 17687 • 1-17

Maceration frequency impacts semitendinosus and biceps femoris surface area, cooking loss, and palatability outcomes

Kade E. Lawrence, Megan E. Eckhardt, Loni W. Lucherk and Ty E. Lawrence

2024-04-06 Volume 8 • Issue 1 • 2024 • Article 17710 • 1-7

Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection

Shangshang Wang, Chelsie Dahlgren, Derris Devost-Burnett, Caleb O. Lemley, K. Virellia To, Xue Zhang, Kalyn Coatney, Anuraj T. Sukumaran, M. Wes Schilling and Thu Dinh

2024-04-12 Volume 8 • Issue 1 • 2024 • Article 17644 • 1-15

Review Article


Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems

Renyu Zhang, Enrique Pavan, Mustafa M. Farouk and Carolina E. Realini

2024-01-31 Volume 8 • Issue 1 • 2024 • Article 16989 • 1-26

Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value

Gauri Jairath, Ashim Kumar Biswas, Gorakh Mal and Surendranath P. Suman

2024-03-19 Volume 8 • Issue 1 • 2024 • Article 16992 • 1-15

Correction


Corrigendum to “Mechanistic Development of Cancers Associated with Processed Meat Products: A Review”

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

2024-02-08 Volume 8 • Issue 1 • 2024 • Article 17698 • 1