• 2019 Reciprocal Meat Conference

    2019 Reciprocal Meat Conference


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

Sensory and Visual Evaluation of Six Different Beef Shank Cuts from Asian Consumers

W. J. Wu, E. Rice, B. Olson, T. O’Quinn, T. Houser, E. Boyle and M. Chao

2019-11-30 2019 Reciprocal Meat Conference

Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

M. Kelley, G. Rentfrow, M. Lindemann and D. Wang

2019-11-30 2019 Reciprocal Meat Conference