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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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