Volume 3 • Issue 1 • 2019
Research Article
Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham
C. S. Morris , Y. L. Campbell , B. S. Smith , Stephen G. Campano , J. B. Williams , T. Kim , Thu T. N. Dinh and Wes Schilling
2019-12-01 Volume 3 • Issue 1 • 2019
Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?
Lauren L. Prill , Lindsey N. Drey , Emily A Rice , Brittany A. Olson , John M. Gonzalez , Jessie L. Vipham , Michael S. Chao , Phillip Bass , Michael Colle and Travis O'Quinn
2019-12-01 Volume 3 • Issue 1 • 2019
Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
Joshua R. Cassar , Edward Mills , Ali Demirci and Jonathan Campbell
2019-12-01 Volume 3 • Issue 1 • 2019
Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks
Cesar A. Sepulveda , Andrea Garmyn , Jerrad Legako and Markus F. Miller
2019-10-01 Volume 3 • Issue 1 • 2019
The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
Brad Kim , Derico Setyabrata and Jacob R. Tuell
2019-12-01 Volume 3 • Issue 1 • 2019
Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences
Lauren L. Prill , Lindsey N. Drey , Brittany A. Olson , Emily A. Rice , John M. Gonzalez , Jessie L. Vipham , Michael D. Chao , Phillip D. Bass , Michael J. Colle and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age
Louwrens C. Hoffman , Diana L. van Schalkwyk , Nina M. Muller , Berndt J. van Rensburg and Kenneth W. McMillin
2019-10-01 Volume 3 • Issue 1 • 2019
Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour
Shiqi Huang , Sandra M. Vasquez Mejía , Susan J. Murch and Benjamin M. Bohrer
2019-06-01 Volume 3 • Issue 1 • 2019
Glycolysis and pH Decline Terminate Prematurely in Oxidative Muscles despite the Presence of Excess Glycogen
Surinder S. Chauhan , Michelle N. LeMaster , Daniel L. Clark , Morgan K. Foster , Caroline E. Miller and Eric M. England
2019-06-01 Volume 3 • Issue 1 • 2019
Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef
R. Ramanathan , M. C. Hunt , A. R. English , G. G. Mafi and D. L. VanOverbeke
2019-08-01 Volume 3 • Issue 1 • 2019
Product Yield and Fatty Acid Content of North Dakota Mule Deer, Elk, and Moose
DeMetris Reed , Paul T. Berg , Marty Marchello , Jennifer M. Young and Eric P. Berg
2019-08-01 Volume 3 • Issue 1 • 2019
Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality
Famous L. Yang , Karen S. Anschutz , Jase J. Ball , Pete Hornsby , Jana L. Reynolds and Fred W. Pohlman
2019-03-01 Volume 3 • Issue 1 • 2019
Consumer Assessment of New Zealand Forage Finished Beef Compared to US Grain Fed Beef
A. J. Garmyn , R. J. Polkinghorne , J. C. Brooks and M. F. Miller
2019-01-01 Volume 3 • Issue 1 • 2019
Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality
Xiang Yang , Norasak Kalchayanand , Keith E. Belk and Tommy L. Wheeler
2019-03-01 Volume 3 • Issue 1 • 2019
Retail Display Properties and Consumer Perception of Extended Aged Beef Topically Treated with Ascorbic Acid and Rosemary Extract
Michael J. Colle , Ron P. Richard , Matt C. Colle , Will I. Loucks , Gordon K. Murdoch , Phil D. Bass , Christopher J. Williams and Matthew E. Doumit
2019-02-01 Volume 3 • Issue 1 • 2019
Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes
Rhonda K. Miller , Christopher R. Kerth , Michael C. Berto , Hannah L. Laird and Jeffrey W. Savell
2019-11-01 Volume 3 • Issue 1 • 2019
Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks
Z. D. Callahan , J. V. Cooper and C. L. Lorenzen
2019-07-01 Volume 3 • Issue 1 • 2019
The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics
Sean J. Morrow , Andrea J. Garmyn , Nicholas C. Hardcastle , J. Chance Brooks and Markus F. Miller
2019-11-01 Volume 3 • Issue 1 • 2019
Effects of Oxygen Partial Pressure on 4-Hydroxy-2-Nonenal Induced Oxymyoglobin Oxidation
Frank Kiyimba , Thiago S. Belem , Mahesh N. Nair , Janet Rogers , Steven D. Hartson , Gretchen G. Mafi , Deborah L. VanOverbeke and Ranjith Ramanathan
2019-10-01 Volume 3 • Issue 1 • 2019
Performance, Histology, and Meat Quality of Coccidiosis-Challenged Broilers Fed Essential Oils
Samantha K. Tauer , Jonathan P. Holt , Keith R. Underwood , Crystal L. Levesque and Robert C. Thaler
2019-01-01 Volume 3 • Issue 1 • 2019
Characterization of Antimicrobial Resistant (AMR) Salmonella Enterica Isolates Associated With Cattle at Harvest in Mexico
Martha Maradiaga , Alejandro Echeverry , Mark. F. Miller , Henk C. den Bakker , Kendra Nightingale , Peter W. Cook , M. T. Brashears and Mindy M. Brashears
2019-02-01 Volume 3 • Issue 1 • 2019
Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
M. W. Schilling , A. J. Pham-Mondala , N. Dhowlaghar , Y. L. Campbell , T. T. Dinh , A. C. Tolentino , J. B. Williams and Y. L. Xiong
2019-06-01 Volume 3 • Issue 1 • 2019
Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks
D. Andy King , Steven D. Shackelford , Corey D. Broeckling , Jessica E. Prenni , Keith E. Belk and Tommy L. Wheeler
2019-03-01 Volume 3 • Issue 1 • 2019
Palatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishing
Jillian T. Milopoulos , Brandon M. Koch , Andrea J. Garmyn , Jerrad F. Legako , Bradley J. Johnson , J. Chance Brooks , Susan K. Duckett and Mark F. Miller
2019-05-01 Volume 3 • Issue 1 • 2019
Longissimus Muscle Composition and Palatability of Grazing Steers Supplemented with Corn Oil or Corn Grain
Enrique Pavan and Susan K. Duckett
2019-06-01 Volume 3 • Issue 1 • 2019
The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality
Steven M. Lonergan , Aaron Blakely , Kenneth J. Prusa , Christine A. Fedler , Grant B. Sherrard , Edward M. Steadham , Kenneth J. Stalder , Carol L. Lorenzen and Elisabeth Huff-Lonergan
2019-10-01 Volume 3 • Issue 1 • 2019
Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings
Hannah E. Price , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , John M. Gonzalez , Steve S. Dritz , Brandon Fields , Anna C. Dilger , Travis G. O’Quinn , Emily A. Rice , Annie B. Lerner , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , Jason C. Woodworth , Mike D. Tokach , Joel M. DeRouchey , Robert D. Goodband , Matt W. Allerson , Steven D. Shackelford , David A. King , Tommy L. Wheeler and Dustin D. Boler
2019-10-01 Volume 3 • Issue 1 • 2019
Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings
Emily A. Rice , Annie B. Lerner , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , Hannah E. Price , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , Jason C. Woodworth , John M. Gonzalez , Mike D. Tokach , Joel M. DeRouchey , Steve S. Dritz , Robert D. Goodband , Matt W. Allerson , Brandon Fields , Steven D. Shackelford , David A. King , Tommy L. Wheeler , Anna C. Dilger , Dustin D. Boler and Travis G. O’Quinn
2019-10-01 Volume 3 • Issue 1 • 2019
Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef
F. Najar-Villarreal , E. A. E. Boyle , R. D. Danler , T. G. O’Quinn , T. A. Houser and J. M. Gonzalez
2019-10-01 Volume 3 • Issue 1 • 2019
Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon
Allison Hobson , John M. Gonzalez , Travis O’Quinn , Elizabeth A. Boyle , J. Scott Smith , Faris A. Karim , Christopher I. Vahl , Robert Johnson and Terry A. Houser
2019-10-01 Volume 3 • Issue 1 • 2019
Influence of postmortem aging and post-aging freezing on pork loin quality attributes
Matthew D. Schulte , Logan G. Johnson , Elizabeth A. Zuber , Brian M. Patterson , Amanda C. Outhouse , Christine A. Fedler , Edward M. Steadham , David A. King , Kenneth J. Prusa , Elisabeth Huff-Lonergan and Steven M. Lonergan
2019-08-01 Volume 3 • Issue 1 • 2019
Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
Emily A. Rice , Travis G. O’Quinn , Brittany A. Olson , Lauren L. Prill , Lindsey N. Drey , John M. Gonzalez , Jessie L. Vipham and Michael D. Chao
2019-10-01 Volume 3 • Issue 1 • 2019
Influence of Production Practice Information on Consumer Eating Quality Ratings of Beef Top Loin Steaks
O. S. Ron , A. J. Garmyn , T. G. O’Quinn , J. C. Brooks and M. F. Miller
2019-03-01 Volume 3 • Issue 1 • 2019
Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms
Hannah E. Price , Annie B. Lerner , Emily A. Rice , Jessica E. Lowell , Bailey N. Harsh , Kayla E. Barkley , Lauren T. Honegger , Elaine Richardson , Jason C. Woodworth , Mike D. Tokach , Steve S. Dritz , Robert D. Goodband , Joel M. DeRouchey , Travis G. O’Quinn , Matt W. Allerson , Brandon Fields , David A. King , Tommy L. Wheeler , Steven D. Shackelford , Anna C. Dilger and Dustin D. Boler
2019-09-01 Volume 3 • Issue 1 • 2019
Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef
D. A. Cashman , H. R. Hall , A. J. Garmyn , T. G. O’Quinn , J. C. Brooks and M. F. Miller
2019-06-01 Volume 3 • Issue 1 • 2019
Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems
Jacqueline Ponce , J. Chance Brooks and Jerrad F. Legako
2019-05-01 Volume 3 • Issue 1 • 2019
Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef
Anuraj T. Sukumaran , Kalyn Coatney , Jack Ellington , Alexander J. Holtcamp , M. Wes Schilling and Thu T. N. Dinh
2019-06-01 Volume 3 • Issue 1 • 2019
The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development
Kelly R. Vierck , Kassandra V. McKillip , Travis G. O’Quinn and Jerrad F. Legako
2019-08-01 Volume 3 • Issue 1 • 2019
An Exploratory Study into the Use of Black Soldier Fly (Hermetia illucens) Larvae in the Production of a Vienna-Style Sausage
Leah W. Bessa , Elsje Pieterse , Gunnar Sigge and L C. Hoffman
2019-08-01 Volume 3 • Issue 1 • 2019
Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef
R. Ramanathan , J. L. Lusk , R. Reuter , G. G. Mafi and D. L. VanOverbeke
2019-12-01 Volume 3 • Issue 1 • 2019
Breed and Nutrition Effects on Meat Quality and Retail Color after Lamb Pre-Slaughter Stress
Surinder S. Chauhan , Eric N. Ponnampalam , Frank R. Dunshea and Robyn D. Warner
2019-05-01 Volume 3 • Issue 1 • 2019
Harvest Method Influences Color Stability of Longissimus Lumborum Steaks from Bos indicus Cattle
Ana Paula A. A. Salim , Surendranath P. Suman , Fernanda M. Viana , Maria Lucia G. Monteiro , Pedro H. N. Panzenhagen , Anna C. V. C. S. Canto and Carlos A. Conte-Junior
2019-01-01 Volume 3 • Issue 1 • 2019
A Nutritional Survey of Commercially Available Grass-Finished Beef
Sara M. Bronkema , Jason E. Rowntree , Raghav Jain , Jeannine P. Schweihofer , Chad A. Bitler and Jenifer I. Fenton
2019-04-01 Volume 3 • Issue 1 • 2019
Evaluating Ground Beef Formulated with Different Fat Sources
Zachary D. Callahan , Carol L. Lorenzen , Kathleen E. Shircliff , Danielle R. Reynolds , Azlin Mustapha and Bryon R. Wiegand
2019-06-01 Volume 3 • Issue 1 • 2019
Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat
Honor B. Calnan , Robin H. Jacob , David W. Pethick and Graham E. Gardner
2019-02-01 Volume 3 • Issue 1 • 2019