Volume 5 • Issue 1 • 2021

Research Article


Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades

William Thomas Fletcher, Andrea J. Garmyn, Jerrad F. Legako, Dale R. Woerner and Mark F. Miller

2021-01-15 Volume 5 • Issue 1 • 2021 • 1, 1 – 12

Bovine Somatotropin Alters Myosin Heavy Chains and Beta Receptors in Skeletal Muscle of Feedlot Heifers with Little Impact on Live or Carcass Performance

Jerilyn E. Hergenreder, Jessica O. Baggerman, Tyler L. Harris, Alex J. Thompson, Kari S. Spivey, P. Rand Broadway, Gary J. Vogel, Zachary K. Smith and Bradley J. Johnson

2021-01-15 Volume 5 • Issue 1 • 2021 • 2, 1–16

The Influence of Maternal Dietary Intake During Mid-Gestation on Growth, Feedlot Performance, miRNA and mRNA Expression, and Carcass and Meat Quality of Resultant Offspring

Jose M. Gardner, Nikole E. Ineck, Shelby M. Quarnberg, Jerrad F. Legako, Chuck E. Carpenter, Kerry A. Rood and Kara J. Thornton-Kurth

2021-03-10 Volume 5 • Issue 1 • 2021 • 3, 1–18

Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts

Wan Jun Wu, Amelia A. Welter, Emily A. Rice, Brittany A. Olson, Travis G. O'Quinn, Elizabeth A. E. Boyle, Geraldine Magnin-Bissel, Terry A. Houser and Michael D. Chao

2021-03-10 Volume 5 • Issue 1 • 2021 • 6, 1–18

Color Attributes and Glycolytic Energy Metabolites of Meat From Light and Heavy Bovine Feedlot Carcasses Stimulated With Low-Voltage Electricity

Babatunde Agbeniga and Edward C. Webb

2021-03-10 Volume 5 • Issue 1 • 2021

Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals

D. Andy King, Steven D. Shackelford and Tommy L. Wheeler

2021-03-12 Volume 5 • Issue 1 • 2021 • 4, 1–12

Influence of Woody Breast Myopathy on Sarcomere Length and Tensile Strength in Commercial Broiler Pectoralis major Muscle

T. Eero J. Puolanne, Cristina G. Costandache and Per Ertbjerg

2021-04-09 Volume 5 • Issue 1 • 2021 • 12, 1–11

Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce

Elizabeth M. Price, Scott A. Rankin, Taro Horiba, MaryAnne A. Drake and Jeffrey J. Sindelar

2021-04-12 Volume 5 • Issue 1 • 2021 • 9, 1 – 16

Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

Michaela C. Till, Ashley N. Arnold, Davey B. Griffin, Daniel S. Hale, Christopher R. Kerth, Rhonda K. Miller, Kerri B. Gehring and Jeffrey W. Savell

2021-04-12 Volume 5 • Issue 1 • 2021 • 7, 1 – 10

Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights

Michaella A. Fevold, Laura K. Grube, Wanda L. Keller, Kasey R. Maddock-Carlin and Robert J. Maddock

2021-04-12 Volume 5 • Issue 1 • 2021 • 10, 1 – 7

Mitochondrial Function in Oxidative and Glycolytic Bovine Skeletal Muscle Postmortem

Patricia M. Ramos, Lindsey C. Bell, Stephanie E. Wohlgemuth and Tracy L. Scheffler

2021-04-26 Volume 5 • Issue 1 • 2021 • 11, 1 – 16

Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat

Juan P. Caldas-Cueva, Aline Giampietro-Ganeco and Casey M. Owens

2021-04-29 Volume 5 • Issue 1 • 2021 • 8, 1 – 8

Fate of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes During Curing and Drying of Beef Bresaola

Samuel C. Watson, Nelson J. Gaydos, Samantha R. Egolf and Jonathan A. Campbell

2021-04-30 Volume 5 • Issue 1 • 2021 • 14, 1 – 8

Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality

Elizabeth A. Zuber, Amanda C. Outhouse, Emma T. Helm, Nicholas K. Gabler, Kenneth J. Prusa, Edward M. Steadham, Elisabeth J. Huff-Lonergan and Steven M. Lonergan

2021-05-04 Volume 5 • Issue 1 • 2021 • 13, 1 – 17

Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills

Erin E. Bryan, Danielle C. Shirey, Jack D. Redifer, Bailey N. Harsh and Anna C. Dilger

2021-05-04 Volume 5 • Issue 1 • 2021 • 18, 1 – 8

Myoglobin Post-Translational Modifications Influence Color Stability of Beef Longissimus Lumborum

Yifei Wang, Shuting Li, Gregg Rentfrow, Jing Chen, Haining Zhu and Surendranath P. Suman

2021-05-07 Volume 5 • Issue 1 • 2021 • 15, 1–21

Differential Abundance of Mitochondrial Proteome Influences the Color Stability of Beef Longissimus Lumborum and Psoas Major Muscles

Ranjith Ramanathan, Mahesh N. Nair, Yifei Wang, Shuting Li, Carol M. Beach, Richard A. Mancini, Kaylin Belskie and Surendranath P. Suman

2021-05-10 Volume 5 • Issue 1 • 2021 • 16, 1 – 16

Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks

Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Christopher I. Vahl, Qing Kang, Terry A. Houser, John M. Gonzalez, Jayendra Amamcharla, Daniel Vega, Justin J. Kastner and M. Keith Cox

2021-05-11 Volume 5 • Issue 1 • 2021 • 19, 1–11

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Kelly R. Vierck, Jerrad F. Legako and J. Chance Brooks

2021-05-12 Volume 5 • Issue 1 • 2021 • 20, 1 – 14

Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception

Andrew M. Cassens, Ranjith Ramanathan, Deborah L. VanOverbeke and Gretchen G. Mafi

2021-06-08 Volume 5 • Issue 1 • 2021 • 17, 1 – 12

Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

D. Andy King, Steven D. Shackelford, Robert A. Cushman and Tommy L. Wheeler

2021-06-08 Volume 5 • Issue 1 • 2021 • 21, 1 – 14

Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions

Keelyn E. Hanlon, Joshua C. McCann, Mark F. Miller, Mindy M. Brashears, Colton L. Smith, J. Chance Brooks and Jerrad F. Legako

2021-06-09 Volume 5 • Issue 1 • 2021 • 24, 1 – 9

Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging

Reganne K. Briggs, Rachael C. Christensen, Shelby M. Quarnberg, Jerrad F. Legako, Randall C. Raymond, Michael D. MacNeil and Kara J. Thornton

2021-06-14 Volume 5 • Issue 1 • 2021 • 22, 1 – 14

Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging

Laura Yoder, Deborah L. VanOverbeke, Ranjith Ramanathan and Gretchen G. Mafi

2021-06-14 Volume 5 • Issue 1 • 2021 • 25, 1–12

Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status

Brian M. Patterson, Amanda C. Outhouse, Emma T. Helm, Logan Johnson, Edward M. Steadham, Jack C. M. Dekkers, Kent J. Schwartz, Nicholas K. Gabler, Steven M. Lonergan and Elisabeth Huff-Lonergan

2021-06-24 Volume 5 • Issue 1 • 2021 • 23, 1–15

Effect of Instrument Settings and Measurement Environment on Pork Color Measurements and Variability

Kayla E Barkley, Heather Rode, David R. McKenna, Dustin D. Boler, Bailey N. Harsh and Anna C. Dilger

2021-07-22 Volume 5 • Issue 1 • 2021 • 27, 1 – 15

Pulsed Ultraviolet Light Treatment of Chicken Parts

Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci

2021-07-23 Volume 5 • Issue 1 • 2021 • 28, 1–8

Partial Purification of Peroxiredoxin-2 From Porcine Skeletal Muscle

Logan G Johnson, Edward M. Steadham, Elisabeth J. Huff-Lonergan and Steven M. Lonergan

2021-08-03 Volume 5 • Issue 1 • 2021 • 29, 1 – 9

Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Danika K. Miller, Laura E. Yoder, Steven M. Lonergan, Joseph G. Sebranek and Rodrigo Tarté

2021-08-03 Volume 5 • Issue 1 • 2021 • 33, 1 – 10

Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades

Erin S. Beyer, Keayla M. Harr, Brittany A. Olson, Emily A. Rice, Cassandra K. Jones, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn

2021-08-03 Volume 5 • Issue 1 • 2021 • 31, 1–10

Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values

Travis S. Arp, Emily Rice, Dale R. Woerner, Kenichi Kathoh, Gary C. Smith, Keith E. Belk and Mahesh N. Nair

2021-08-10 Volume 5 • Issue 1 • 2021 • 32, 1–7

Fatty Acid Composition of Meat Animals as Flavor Precursors

Thu T. N. Dinh, K. Virellia To and M. Wes Schilling

2021-08-10 Volume 5 • Issue 1 • 2021 • 34, 1 – 16

Characterization of Carcass Color Differences Between Hens (Small Birds) and Meat-Type Male Pheasants (Large Birds)

Ko-Eun Hwang and James R. Claus

2021-08-19 Volume 5 • Issue 1 • 2021 • 30, 1–9

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa and Rodrigo Tarté

2021-08-31 Volume 5 • Issue 1 • 2021 • 35, 1–8

Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation

Kathryn Hearn, Morgan Denzer, Rachel Mitacek, Naveena B. Maheswarappa, Conner McDaniel, Ravi Jadeja, Gretchen Mafi, Ali Beker, Adel Pezeshki and Ranjith Ramanathan

2021-09-17 Volume 5 • Issue 1 • 2021 • 36, 1 – 9

The Influence of Supranutritional Zinc and Ractopamine Hydrochloride Supplementation on Early Postmortem pH Decline and Meat Quality Development of Beef

Matthew D. Schulte, Katherine G. Hochmuth, Edward M. Steadham, Kenneth J. Prusa, Steven M. Lonergan, Stephanie L. Hansen and Elisabeth J. Huff-Lonergan

2021-09-21 Volume 5 • Issue 1 • 2021 • 37, 1 – 15

Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

Jeffrey J. Sindelar, Robert Hanson, Kathleen A. Glass, Andrew Milkowski, Russell P. McMinn and Jordan Nehls

2021-09-27 Volume 5 • Issue 1 • 2021 • 26, 1 – 20

Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation

Kelly R. Vierck, Jerrad F. Legako and J. C. Brooks

2021-12-06 Volume 5 • Issue 1 • 2021 • 1–13

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

Samuel G. Davis, Keayla M. Harr, Kaylee J. Farmer, Erin S. Beyer, Sydney B. Bigger, Michael D. Chao, Anthony J. Tarpoff, Daniel U. Thomson, Jessie L. Vipham, Morgan D. Zumbaugh and Travis G. O'Quinn

2021-12-06 Volume 5 • Issue 1 • 2021 • 1–15

Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?

Jacob R. Tuell, Qianqian Yu and Yuan H. Brad Kim

2021-12-06 Volume 5 • Issue 1 • 2021 • 1–11

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

Sayani Mallick, Dale R. Woerner, Talita de Mancilha Franco, Mark F. Miller and Jerrad F. Legako

2021-12-15 Volume 5 • Issue 1 • 2021 • 1-14

Pork Consumption and Its Relationship to Human Nutrition and Health: A Scoping Review

Laura Paige Penkert, Ruogu Li, Jing Huang, Anil Gurcan, Mei Chun Chung and Taylor C. Wallace

2021-12-15 Volume 5 • Issue 1 • 2021 • 1-22

Determining the Longissimus lumborum and Psoas major Beef Steak Color Life Threshold and Effect of Postmortem Aging Time Using Meta-analysis

Francisco Najar-Villarreal, Elizabeth A. E. Boyle, Christopher I. Vahl, Qing Kang, Justin J. Kastner, Jayendra Amamcharla and Melvin C. Hunt

2021-12-31 Volume 5 • Issue 1 • 2021 • 1-11

Early Postmortem Metabolism and Protease Activation in Fast Glycolytic and Slow Oxidative Bovine Muscles

Patricia Maloso Ramos, Mayka R. Pedrão, Lindsey C. Bell and Tracy L. Scheffler

2021-12-31 Volume 5 • Issue 1 • 2021 • 1-10

Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

Chris R. Kerth, Michael C. Berto, Rhonda K. Miller and Jeffrey W. Savell

2022-01-05 Volume 5 • Issue 1 • 2021 • 1-10

A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks

Kyle T. Mahagan, Andrea J. Garmyn, Jerrad F. Legako and Mark F. Miller

2022-01-13 Volume 5 • Issue 1 • 2021 • 1-12

Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness

Morgan L. Denzer, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan

2022-01-13 Volume 5 • Issue 1 • 2021 • 1-12

Daily Quantification of Myoglobin Forms on Beef Longissimus Lumborum Steaks Over 7 Days of Display by Near-infrared Diffuse Reflectance Spectroscopy

Daqing Piao, Morgan L. Denzer, Gretchen Mafi and Ranjith Ramanathan

2022-02-02 Volume 5 • Issue 1 • 2021 • 1-14