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Volume 9 • Issue 1 • 2025

Research Articles


Analysis and Characterization of the Volatile Flavor Compounds Associated with the Wooden Breast Condition  

Thu Dinh, Hunter Hessler, Xue Zhang, Sawyer W. Smith, K. Virellia To, Tessa R. Jarvis, Shangshang Wang and M. Wes Schilling

2025-02-11 Volume 9 • Issue 1 • 2025 • Article 18392 • 1-12

Cooking Temperature and Hold Time Affect Beef Brisket Textural Properties and Cooking Yield

Chris R. Kerth, Kayley R. Wall and Adria Grayson-Holter

2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18269 • 1-11

Artificial Raising on Milk Replacer and Finishing Diet Did Not Affect Color and Oxidative Stability of Longissimus Lumborum Muscles From Polypay Ram Lambs

Koushik Mondal, Surendranath P. Suman, Katherine G. Purvis, Gregg Rentfrow, Donald G. Ely, Brittany E. Davis, Jennifer Weinert-Nelson, Yifei Wang and Ana Paula A. A. Salim

2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18343 • 1-13

Categorization of Beef Longissimus Lumborum and Gluteus Medius Muscles Based on Metabolic Attributes Is More Informative Than Muscle pH

D. Andy King, Steven D. Shackelford, Dan Nonneman, Tatum S. Katz and Tommy L. Wheeler

2025-01-22 Volume 9 • Issue 1 • 2025 • Article 18388 • 1-20

Color Stability and Tenderness Attributes of Beef Longissimus Lumborum Steaks at 2 Different Aging Periods Are Impacted by Metabolic Characteristics

Jade V. Cooper, D. Andy King, Steven D Shackelford, Peg Ekeren, Carol L. Lorenzen and Tommy L. Wheeler

2025-01-14 Volume 9 • Issue 1 • 2025 • Article 18387 • 1-18

Reciprocal Meat Conference Invited Reviews


Microbiome’s Place in Meat: Contributions of the Meat Processing Built Environment Microbiome to Pathogen Persistence

Aeriel D. Belk

2025-01-28 Volume 9 • Issue 1 • 2025 • Article 18156 • 1-7