Reciprocal Meat Conference Abstracts
Influence of Beef Production System Technology on Calpain-1 Autolysis and Troponin-T Degradation
L. G. Johnson, J. K. Grubbs, K. R. Underwood, M. J. Webb and A. D. Blair
2019-11-30 2019 Reciprocal Meat Conference
Evaluation of Pearl Millet With and Without Soybean Hull Supplementation for Forage-Finished Beef Production Systems
R. W. Mckee, D. D. Harmon, D. W. Hancock, L. Stewart, W. M. Sims, M. Rigdon, C. L. Thomas and A. M. Stelzleni
2019-11-30 2019 Reciprocal Meat Conference
The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production
C. Wu, J. Valenta, E. Hamilton, K. Modrow and W. N. Osburn
2019-11-30 2019 Reciprocal Meat Conference
Relationship Between Carcass Weight, Muscle, Fat, and Predicted Lean Yield for Commercial Pigs in Ontario
R. S. Barducci, Z. Zhou, D. Tulpan and B. M. Bohrer
2019-11-30 2019 Reciprocal Meat Conference
Effects of Bacteriophage, Ultraviolet Light, and Organic Acid Applications on STEC O157:H7 and the “Big Six” in Beef Packaged Under Vacuum and Aerobic Conditions
E. L. Shebs, F. M. Giotto, M. J. Lukov, S. T. Laidler and A. S. De Mello
2019-11-30 2019 Reciprocal Meat Conference
Edible Coating and Temperature Affect Meat Quality of Vacuum Packaged Lamb Meat
C. S. Cordeiro, L. A. Forato, R. Bernardes Filho and R. T. Nassu
2019-11-30 2019 Reciprocal Meat Conference
Fluctuations in the Microbial Community and the Volatile Organic Acids Created During Aerobic Storage of Ground Beef
J. R. Levey, I. Geornaras, D. Woerner, J. Prenni, J. L. Metcalf, K. Belk and J. Martin
2019-11-30 2019 Reciprocal Meat Conference
Evaluation and Safety Validation of Dehydrating Methods for Goat Meat in Rural Malawi
A. Molitor, J. Mchenga, M. Sinda, A. Mandawala, E. Beyer, C. Bendele, A. English, R. Holm and M. F. Miller
2019-11-30 2019 Reciprocal Meat Conference
Fat Reduction in Processed Meat Using Hot-Boning and Cold-Batter Mincing Technology
Morgan P. Wonderly, Hong C. Lee, Siroj Pokharel, Gale M. Strasburg, Bradley P. Marks and Ike Kang
2019-11-30 2019 Reciprocal Meat Conference
Effects of Enhancement Techniques of Beef Flanks On the Palatability of Fajita Meat
K. T. Mahagan, S. Morrow, N. C. Hardcastle, A. J. Garmyn, J. C. Brooks and M. F. Miller
2019-11-30 2019 Reciprocal Meat Conference
Differential Protein Abundance in Dark-Cutting and Normal-pH Beef
F. Kiyimba, S. Hartson, J. Rogers, G. Mafi, D. VanOverbeke and R. Ramanathan
2019-11-30 2019 Reciprocal Meat Conference
Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia
T. N. Langford, J. Brown, C. Carr, A. Havelaar, S. Williams and J. M. Scheffler
2019-11-30 2019 Reciprocal Meat Conference
Evaluation of Variability of Instruments Used in Pork Loin Quality Assessments
K. Barkley, D. McKenna, H. Rode, A. Dilger and D. Boler
2019-11-30 2019 Reciprocal Meat Conference
Does Treating Beef Subprimals with UV-Light Reduce Pathogens and Impact Quality?
C. J. Gawlik, A. N. Arnold, T. M. Taylor, J. W. Savell and K. B. Gehring
2019-11-30 2019 Reciprocal Meat Conference
Influence of Post-Harvest Circulatory Rinse on Tenderness and Objective Color of Cow Striploin Steaks
L. M. Hite, J. K. Grubbs, A. D. Blair and K. R. Underwood
2019-11-30 2019 Reciprocal Meat Conference
Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time
K. Wall, C. Kerth, Z. Hicks and D. Tucker
2019-11-30 2019 Reciprocal Meat Conference
Meat Quality, Aroma Profile and Consumer Preference of Dry-Aged Beef
V. C. Francisco, R. R. Tullio, C. R. Marcondes, S. B. Pflanzer and R. T. Nassu
2019-11-30 2019 Reciprocal Meat Conference
Relationships Between Loin Color, Cut Thickness, Cooking Method, Water-Holding Capacity and Tenderness for Pork Cooked to 62.8°C
H. L. Laird and R. K. Miller
2019-11-30 2019 Reciprocal Meat Conference
The Influence of Mitochondria Enzyme Activity on Beef Tenderness
D. Dang, R. Briggs, J. Legako, K. Thornton and S. Matarneh
2019-11-30 2019 Reciprocal Meat Conference
Chef and Consumer Evaluation of the Degree of Doneness of Beef Strop Loin Steaks Cooked to Six Endpoint Temperatures
L. L. Prill, T. G. O’Quinn, M. D. Chao, J. L. Vipham, J. M. Gonzalez, E. A. Boyle, T. A. Houser, M. J. Colle and P. D. Bass
2019-11-30 2019 Reciprocal Meat Conference
Investigating the Etiology of Increased Incidence of Sour Knuckles in Commercial Beef Processing Facilities
T. Thompson, M. N. Nair, I. Geornaras, J. N. Martin, B. McFarlane, R. J. Delmore and K. E. Belk
2019-11-30 2019 Reciprocal Meat Conference
Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks
C. A. Sepulveda, A. J. Garmyn, J. F. Legako and M. F. Miller
2019-11-30 2019 Reciprocal Meat Conference
Effects of Divergently Selected Broiler Lines for Meat Color on Pseudomonas Growth Under Simulated Retail Display
F. L. Yang, S. J. Orlowski, J. Z. Hiltz, F. W. Pohlman and N. B. Anthony
2019-11-30 2019 Reciprocal Meat Conference