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 • 500–509
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 • 510–525
Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
Joshua R. Cassar, Edward Mills, Jonathan Campbell and Ali Demirci
2019-12-01 Volume 3 • Issue 1 • 2019 • 479–487
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 • 375–388
The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
Derico Setyabrata, Jacob R. Tuell and Brad Kim
2019-12-01 Volume 3 • Issue 1 • 2019 • 488–499
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
Aaron Blakely, Kenneth J. Prusa, Christine A. Fedler, Grant B. Sherrard, Edward M. Steadham, Kenneth J. Stalder, Carol L. Lorenzen, Elisabeth Huff-Lonergan and Steven M. Lonergan
2019-10-01 Volume 3 • Issue 1 • 2019
Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability 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
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
Brittany A. Olson, Emily A. Rice, Lauren L. Prill, Lindsey N. Drey, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao and Travis G. O’Quinn
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