Volume 4 • Issue 1 • 2020
Research Article
Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement
Andrea Garmyn , Lyda Garcia , Kari S. Spivey , Rod J. Polkinghorne and Mark Miller
2020-02-24 Volume 4 • Issue 1 • 2020
Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks
Francisco Najar-Villarreal , Elizabeth A. E. Boyle , Terry Houser , Randall Phebus , Christopher I. Vahl , John Gonzalez , Travis O'Quinn , John Wolf and Daniel Vega
2020-02-27 Volume 4 • Issue 1 • 2020
Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality
Michael Byron , Xue Zhang , Morgan Von Staden , Tessa Jarvis , Courtney Crist , Wei Zhai and Wes Schilling
2020-02-27 Volume 4 • Issue 1 • 2020
Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times
Macc Rigdon , Harshavardhan Thippareddi , Robert W. McKee , Chevise L. Thomas and Alexander M. Stelzleni
2020-02-28 Volume 4 • Issue 1 • 2020
A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities
Rachel Capouya , Thomas Mitchell , Diana I. Clark , Daniel L. Clark and Phillip Bass
2020-03-23 Volume 4 • Issue 1 • 2020
Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna
Michael S. Cropp , James S. Dickson , Rodrigo Tarté and Joseph G. Sebranek
2020-04-03 Volume 4 • Issue 1 • 2020
Characterization of the Cofactors Involved in Non-enzymatic Metmyoglobin/Methemoglobin Reduction In Vitro
Morgan L. Denzer , Colin Mowery , Haden A. Comstock , Naveena B. Maheswarappa , Gretchen Mafi , Deborah L. VanOverebeke and Ranjith Ramanathan
2020-05-04 Volume 4 • Issue 1 • 2020
Proteomic Characterization of Normal and Woody Breast Meat from Broilers of Five Genetic Strains
Xue Zhang , Daniel Antonelo , Jasmine Hendrix , Virell To , Yan Campbell , Morgan Von Staden , Shuting Li , Surendranath P Suman , Wei Zhai , Jing Chen , Haining Zhu and Wes Schilling
2020-05-07 Volume 4 • Issue 1 • 2020
Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades
Tessa Jarvis , Michael Byron , Morgan Von Staden , Courtney Crist , Xue Zhang , Clint Rowe , Brian Smith and Wes Schilling
2020-05-08 Volume 4 • Issue 1 • 2020
Fresh Beef Quality from Cattle Fed Field Peas During Pasture and Finishing Phases of Production
Hope Hall , Katherine Domenech , Emery Wilkerson , Felipe Ribeiro , Karla Wilke , James MacDonald and Chris Calkins
2020-05-14 Volume 4 • Issue 1 • 2020
Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness
Matthew D. Schulte , Logan G Johnson , Elizabeth A Zuber , Edward M. Steadham , D. Andy King , Elisabeth J. Huff-Lonergan and Steven M. Lonergan
2020-05-17 Volume 4 • Issue 1 • 2020
Fatty Acid Characterization of Beef Longissimus from Steers Finished on Fodder Beet or Traditional Winter Forages in New Zealand Compared to US Grain-Fed Beef
Jillian Milopoulos , Andrea Garmyn , R. C. Wilkinson and Mark Miller
2020-06-17 Volume 4 • Issue 1 • 2020
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems
Claudio Gabiatti , Sandra M. Vasquez Mejia , Loong-Tak Lim , Ben Bohrer , Rafael C. Rodrigues and Carlos Prentice
2020-06-17 Volume 4 • Issue 1 • 2020
Sarcoplasmic Proteome Profile and Internal Color of Beef Longissimus Lumborum Steaks Cooked to Different Endpoint Temperatures
Ana Paula A. A. Salim , Carlos A. Conte-Junior , Gregg Rentfrow , Haining Zhu , Jing Chen , Shuting Li , Surendranath P. Suman and Yifei Wang
2020-06-23 Volume 4 • Issue 1 • 2020
Preliminary Exploration of the Accuracy of Visual Evaluation in Estimating Actual Bruise-Trim Weight of Beef Carcasses
Helen C. Kline , Zachary D. Weller , Temple Grandin , Ryan J. Algino , Keith E. Belk and Lily N. Edwards-Callaway
2020-06-23 Volume 4 • Issue 1 • 2020
Metabolites and Metabolic Pathways Correlated With Beef Tenderness
Daniel Antonelo , Juan F. M. Gómez , Nara R. B. Cônsolo , Mariane Beline , Luiz A. Colnago , Wes Schilling , Xue Zhang , Surendranath P Suman , David E. Gerrard , Júlio C.C. Balieiro and Saulo L. Silva
2020-06-23 Volume 4 • Issue 1 • 2020
Using Genetic Panels to Predict Tenderness in Beef Cattle
Tanya M Weber , Michael Colle , Gordon K Murdoch , Brianna J Buseman , Jessica M Lancaster , Jessie B Van Buren , James A Nasados and Phillip Bass
2020-06-24 Volume 4 • Issue 1 • 2020
Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef
Sebastian Chalupa-Krebzdak and Ben Bohrer
2020-06-29 Volume 4 • Issue 1 • 2020
Thermal Instability Induced by 4-Hydroxy-2-Nonenal in Beef Myoglobin
Fernanda M. Viana , Yifei Wang , Shuting Li , Carlos A Conte-Junior , Jing Chen , Haining Zhu and Surendranath P Suman
2020-07-06 Volume 4 • Issue 1 • 2020
Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem
Osigbemeh E. Musa , Andrea J. Garmyn , Jerrad F. Legako , Dale R. Woerner and Mark F. Miller
2020-08-20 Volume 4 • Issue 1 • 2020
Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days
Danielle L. Evers , Andrea J. Garmyn , Jerrad F. Legako , Dale R. Woerner and Mark F. Miller
2020-08-20 Volume 4 • Issue 1 • 2020