Volume 2 • Issue 1 • 2018
Research Article
Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating
A. R. Gomez, Andrea Garmyn, Travis O'Quinn, M. E. Bueso, J. C. Brooks, Mindy M. Brashears and M. F. Miller
2018-08-16 Volume 2 • Issue 1 • 2018 • 242–253
Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks
M. E. Bueso, Andrea Garmyn, Travis O'Quinn, J. C. Brooks, Mindy M. Brashears and M. F. Miller
2018-08-16 Volume 2 • Issue 1 • 2018 • 233–241
Palatability and Biochemical Factors of Beef from Mature Cattle Finished on a Concentrate Diet Prior to Harvest
Devin A. Gredell, Travis G. O’Quinn, Jerrad F. Legako, J. Chance Brooks and Markus F. Miller
2018-05-01 Volume 2 • Issue 1 • 2018
Effects of Marbling Texture on Muscle Fiber and Collagen Characteristics
Kelly R. Vierck, Travis G. O’Quinn, Jere A. Noel, Terry A. Houser, Elizabeth A. E. Boyle and John M. Gonzalez
2018-03-01 Volume 2 • Issue 1 • 2018
Consumer Assessment of Lamb Loin and Leg from Australia, New Zealand, and United States
M. R. Phelps, A. J. Garmyn, J. C. Brooks, J. N. Martin, C. C. Carr, J. A. Campbell, A. G. McKeith and M. F. Miller
2018-02-01 Volume 2 • Issue 1 • 2018
Impact of Light Source on Color and Lipid Oxidative Stabilities from a Moderately Color-Stable Beef Muscle during Retail Display
Jade V. Cooper, Surendranath P. Suman, Bryon R. Wiegand, Leon Schumacher and Carol L. Lorenzen
2018-04-01 Volume 2 • Issue 1 • 2018
Palatability Characterization of Fresh and Dry-Aged Ground Beef Patties
Devin A. Gredell, Jordan H. McHenry, Dale R. Woerner, Jerrad F. Legako, Terry E. Engle, J. Chance Brooks, J. Daryl Tatum and Keith E. Belk
2018-09-01 Volume 2 • Issue 1 • 2018
Evaluation of Muscle Fiber Characteristics Based on Muscle Fiber Volume in Porcine Longissimus Muscle in Relation to Pork Quality
G. D. Kim, M. F. Overholt, J. E. Lowell, B. N. Harsh, B. J. Klehm, A. C. Dilger and D. D. Boler
2018-11-01 Volume 2 • Issue 1 • 2018
Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle
David A. King, Steven D. Shackelford, Tim Schnell, Lee Pierce and Tommy L. Wheeler
2018-07-01 Volume 2 • Issue 1 • 2018
Impact of Multiple Antimicrobial Interventions on Ground Beef Quality
L. Clay Eastwood, Ashley N. Arnold, Rhonda K. Miller, Kerri B. Gehring and Jeffrey W. Savell
2018-02-01 Volume 2 • Issue 1 • 2018
Association between Loin Ultimate pH and Plasma Indicators of Pre-Slaughter Stressors in Australian Lamb
Sarah M. Stewart, Peter McGilchrist, Graham E. Gardner and David W. Pethick
2018-08-01 Volume 2 • Issue 1 • 2018
The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef
N. C. Hardcastle, A. J. Garmyn, J. F. Legako, M. M. Brashears and M. F. Miller
2018-09-01 Volume 2 • Issue 1 • 2018
Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer
William H. Shazer, Luis A. Jiminez-Maroto, Takuya Sato, Scott A. Rankin and Jeffrey J. Sindelar
2018-01-01 Volume 2 • Issue 1 • 2018
Processed Meat Thermal Processing Food Safety—Generating D-Values for Salmonella, Listeria monocytogenes, and Escherichia coli.
Russell P. McMinn, Amanda M. King, Andrew L. Milkowski, Robert Hanson, Kathleen A. Glass and Jeffrey J. Sindelar
2018-06-01 Volume 2 • Issue 1 • 2018
Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops
B. J. Klehm, M. F. Overholt, J. E. Lowell, D. A. King, S. D. Shackelford, A. C. Dilger and D. D. Boler
2018-11-01 Volume 2 • Issue 1 • 2018
Genome-Wide Association of Myoglobin Concentrations in Pork Loins
Amanda J. Cross, David A. King, Steven D. Shackelford, Tommy L. Wheeler, Dan J. Nonneman, Brittney N. Keel and Gary A. Rohrer
2018-06-01 Volume 2 • Issue 1 • 2018
Intramuscular Variations in Color and Sarcoplasmic Proteome of Beef Semimembranosus during Postmortem Aging
Mahesh N. Nair, Shuting Li, Carol Beach, Gregg Rentfrow and Surendranath P. Suman
2018-03-01 Volume 2 • Issue 1 • 2018
Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System
Rebecca J. Acheson, Dale R. Woerner, Clinton E. Walenciak, Michael J. Colle and Phillip D. Bass
2018-10-01 Volume 2 • Issue 1 • 2018
A Study of Consumer Handling Behaviors during Transport from Retail to Residence Utilizing an Electronic Questionnaire
Derek A. Griffing, Lisa A. Kriese-Anderson, M. Kim Mullenix, Luxin Wang and Christy L. Bratcher
2018-06-01 Volume 2 • Issue 1 • 2018
Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals
Spencer B. Tindel, Adam R. Murray, Ashley N. Arnold, Davey B. Griffin, Rhonda K. Miller, Kerri B. Gehring and Jeffrey W. Savell
2018-11-01 Volume 2 • Issue 1 • 2018
Comparing the Recovery of Indicator Microorganisms from Beef Trimmings Using Swabbing, Rinsing, and Grinding Methodologies
Mansour Alnajrani, Keelyn Hanlon, Andrea English, Kathleen Fermin, Mindy M. Brashears and Alejandro Echeverry
2018-06-01 Volume 2 • Issue 1 • 2018
Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display
M. W. Schilling, A. J. Pham, N. Dhowlaghar, Y. L. Campbell, J. B. Williams, Y. L. Xiong, Saxon M. Perez and S. Kin
2018-12-01 Volume 2 • Issue 1 • 2018
Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast
James L. Butler, Nitin Dhowlaghar, Taejo Kim, Brian S. Smith, Stephen G. Campano and M. Wes Schilling
2018-07-01 Volume 2 • Issue 1 • 2018
Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging
Mahesh N. Nair, Shuting Li, Carol M. Beach, Gregg Rentfrow and Surendranath P. Suman
2018-01-01 Volume 2 • Issue 1 • 2018
Timing of Exposure to High-Concentrates versus High-Quality Forages on Growth and Marbling Deposition in Steers
Brandon M. Koch, Enrique Pavan, John G. Andrae and Susan K. Duckett
2018-10-01 Volume 2 • Issue 1 • 2018
Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage
Nikki E. Neethling, Gunnar O. Sigge, Louwrens C. Hoffman and Surendranath P. Suman
2018-06-01 Volume 2 • Issue 1 • 2018
Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality
Saxon M. Perez, Nitin Dhowlaghar, Taejo Kim, Lurdes Siberio, Vitor Heiti, Christine Leick Cord and M. Wes Schilling
2018-07-01 Volume 2 • Issue 1 • 2018
Predicting Pork Color Scores Using Computer Vision and Support Vector Machine Technology
Xin Sun, Jennifer Young, Jeng Hung Liu, Quansheng Chen and David Newman
2018-10-01 Volume 2 • Issue 1 • 2018
Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks
Joyjit Saha, Ravi Jadeja, Gretchen G. Mafi, Jacob Nelson, Ranjith Ramanathan and Divya Jaroni
2018-06-01 Volume 2 • Issue 1 • 2018
Comparing the Recovery of Indicator Microorganisms from Beef Trimmings Using Swabbing, Rinsing, and Grinding Methodologies
Mansour Alnajrani, Keelyn Hanlon, Andrea English, Kathleen Fermin, Mindy M. Brashears and Alejandro Echeverry
2018-05-01 Volume 2 • Issue 1 • 2018
Role of Mitochondria in Beef Color: A Review
Ranjith Ramanathan and Richard A. Mancini
2018-10-01 Volume 2 • Issue 1 • 2018
Marbling Texture’s Effects on Beef Palatability
Kelly R. Vierck, John M. Gonzalez, Terry A. Houser, Elizabeth A. E. Boyle and Travis G. O’Quinn
2018-05-01 Volume 2 • Issue 1 • 2018
Use of Lard, Food Grade Propylene Glycol, and Polysaccharides in Infused Nets to Control Tyrophagus putrescentiae (Schrank; Sarcoptiformes: Acaridae) Infestation on Dry Cured Hams
Xue Zhang, Michael D. Byron, Jerome Goddard, Thomas W. Phillips and M. Wes Schilling
2018-02-01 Volume 2 • Issue 1 • 2018
Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef
R. M. Mitacek, A. R. English, G. G. Mafi, D. L. VanOverbeke and R. Ramanathan
2018-02-01 Volume 2 • Issue 1 • 2018
Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin
M. R. Phelps, Andrea Garmyn, J. C. Brooks, Gretchen Mafi, Susan Duckett, Jerrad Legako, Travis O'Quinn and Mark Miller
2018-08-16 Volume 2 • Issue 1 • 2018 • 221-232
Understanding the Impact of Oven Temperature and Relative Humidity on the Beef Cooking Process
Devin A. Gredell, Dale R. Woerner, Jerrad F. Legako, Nivaldo de Faria Sant’Ana, Lucas Arantes-Pereira, J. Chance Brooks, J. Daryl Tatum, Robert J. Delmore and Keith E. Belk
2018-10-01 Volume 2 • Issue 1 • 2018