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
2024-01-08 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
2024-01-12 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
2024-01-24 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
2024-02-05 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
2024-02-09 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
2024-02-09 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
2024-02-15 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
2024-02-16 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
2024-02-20 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
2024-02-27 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
2024-03-02 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
2024-03-08 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
2024-03-11 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
2024-03-11 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
2024-03-12 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
2024-03-14 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
2024-03-20 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
2024-03-21 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
2024-04-05 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
2024-04-11 Volume 8 • Issue 1 • 2024 • Article 17644 • 1-15
Inactivation of Salmonella enterica, Escherichia coli O157:H7, and Campylobacter jejuni in a Restructured Beef Jerky Developed for Production in Ethiopia
Jessica Brown, Taylor O'Bannon, Arie Havelaar, Chad Carr, Barbara B. Kowalcyk and Jason M. Scheffler
2024-04-22 Volume 8 • Issue 1 • 2024 • Article 16091 • 1-12
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
2024-01-30 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
2024-03-18 Volume 8 • Issue 1 • 2024 • Article 16992 • 1-15