W5177: Enhancing the Competitiveness and Value of U.S. Beef

(Multistate Research Project)

Status: Active

Project Menu

SAES-422 Reports

10/30/2023

Arkansas – Derico Setyabrata

Shoup, S. L., Neal, E.S., Cheek, R.A., Gadberry, M.S., Powell, J.G., Setyabrata, D., Yancey, J.W.S., Kegley, E.B., Vierck, K.R. “Impact of Extended Feeding Duration on Instrumental Color Analysis of Locally Grown Beef”. 2023. 76th Reciprocal Meat Conference. St. Paul, Minnesota, USA

Looper, J.T., Neal, E.S., Bugenhagen, K.A., Setyabrata, D., Yancey, J.W.S., Vierck, K.R. “Determining the Effectiveness of Rosemary Extract on The Instrumental Color of Ground Beef Under Different Lighting Conditions”. 2023. 76th Reciprocal Meat Conference. St. Paul, Minnesota, USA

Setyabrata, D., Rodriguez, J., Rivera Pitti, A., Taylor, C., Dobbins, T., Dias Morse, P., Vierck, K.R., Yancey, J.W., Legako, J.F. “Impact of Product Size and Subsequent Consumer Freezing on Color and Water Holding Capacity of Different Beef Muscles”. 2023. 76th Reciprocal Meat Conference. St. Paul, Minnesota, USA

California – Timothy J. Hackmann and Payam Vahmani

Hackmann T, De Groot H, Vahmani P. 2023. Three new genera of bacteria that carry out biohydrogenation of unsaturated fatty acids. J. Dairy Sci. 106(Suppl. 1): 2302. (Abstr.)

Xu Y, Shinichiro K, Fawaz Haj, and Vahmani P. 2023. Effect of beef fat enriched with trans vaccenic acid and conjugated linoleic acid on glucose tolerance and liver fat accumulation in diet induced obese mice. 2023 ICOMST (Abstr.)

Park K. 2023. Effects of Biohydrogenation Intermediates on Adipogenesis and Lipogenesis of Primary Bovine Preadipocytes and Dedifferentiated Mature Adipocytes. M.S. Thesis (Kihoon Park).

Xu Y, 2023. Effects of beef fat enriched with trans vaccenic acid and conjugated linoleic acid on glucose homeostasis in diet-induced obese mice. M.S. Thesis (Yanqing Xu).

California - James W. Oltjen

Duarte, T.L.; Bolkenov, B.;Klopatek, S.C.; Oltjen, J.W.; King,D.A.; Shackelford, S.D.; Wheeler, T.L.; Yang, X. Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in theWestern United States. Foods 2022, 11, 2141. https://doi.org/10.3390/foods11142141

Colorado - Mahesh Nair and Keith Belk

Zhai, C., Lonergan, S.M., Huff-Lonergan, E., Johnson, L.G., Brown, K., Prenni, J.E., Nair, M.N.* (2023). Lipid peroxidation products influence calpain-1 functionality in vitro by covalent binding. Journal of Agricultural and Food Chemistry 71 (20), 7836-7846. DOI: 10.1021/acs.jafc.3c01225

Hernandez-Sintharakao, M. J., Sarchet, C. J., Prenni, J. E., Woerner, D. R., Zhai, C., Nair, M. N.* (2023). Prediction of tenderness, juiciness, and flavor profile of 2 beef muscles with different aging times using Rapid Evaporative Ionization Mass Spectrometry (REIMS), Meat and Muscle Biology 7(1): 16120, 1-14. https://doi.org/10.22175/mmb.16120.

King, D.A., Hunt, M., Barbut, S., Claus, J., Cornforth, D., Joseph, P., Kim, B., Lindahl, L., Mancini, R., Nair, M.N., Merok, K., Milkowski, A., Mohan, A., Pohlman, F., Ramanathan, R., Raines, C., Seyfert, M., Sorheim, S., Suman, S., Weber, M. (2023). American Meat Science Association guidelines for meat color measurement. Meat and Muscle Biology 6(4): 12473, 1-81. doi: https://doi.org/10.22175/mmb.12473

Gonzalez, S, Nair, M.N., Belk, K.E. Diversity in global production systems allows beef to hit consumer targets in a range of markets. In proceedings of 68th International Congress of Meat Science and Technology, August 2022, Kobe, Japan, p36- 42

Smith, C.L., Thompson, T.W., Harr, K., Goretska, M., Mayer, T., Schwartz, T., Borders, S.E., Gehring, K., Bass, P., Pfeiffer, M., Mafi, G., Pendell, D., Morgan, J.B., Griffin, D., Savell, J.W., Scanga, J., Nair, M.N., Belk, K. 2022 National beef quality audit: Phase 1 - interviews. American Meat Science Association Annual Reciprocal Meat Conference, Jun 25 – 28, 2023, St. Paul, MN, Abstract # 45.

Schiefelbein, A., Gonzales, S., Geornaras, I., Delmore, R., Nair, M.N. The effect of incorporating Suspended Fresh® beef trimmings on ground beef retail shelf-life. American Meat Science Association Annual Reciprocal Meat Conference, Jun 25 – 28, 2023, St. Paul, MN, Abstract # 94.

Thompson, T., Thomas, K., Weinroth, M., Doster, E., Pinnell, L., Vikram, A., Terrance, A., Schmidt, J., Metcalf, J., Nair, M.N., Delmore, R., Wheeler, T., Morley, P., Belk, K. The impact of production system the ground beef microbiome and resistome. Jun 25 – 28, 2023, St. Paul, MN, Abstract # 153.

Gonzalez, S.V., Hardcastle, J.K., Geornaras, I., Britton, B.C., Delmore, R.J., Nair, M.N., Woerner, D.R., Belk, K.E. Evaluation of the antimicrobial effects of acidified peroxyacetic acid against shiga toxin-producing Escherichia coli and Salmonella enterica on beef cheek meat. Jun 25 – 28, 2023, St. Paul, MN, Abstract # 150.

Gonzalez, S.V., Hardcastle, J.K., Geornaras, I., Britton, B.C., Delmore, R.J., Nair, M.N., Woerner, D.R., Belk, K.E. Evaluation of an antimicrobial treatment for reduction of pathogen populations on beef tongues stored at 4°C or -20°C. Jun 25 – 28, 2023, St. Paul, MN, Abstract # 151.

Davis, M., Sullivan, P., Hess, M., Nair, M.N., Mooney, D., Edwards-Callaway. L. Benchmarking current pre-slaughter practices, welfare indicators, and meat quality outcomes at commercial fed cattle processing facilities in the United States. American Meat Science Association Annual Reciprocal Meat Conference, Jun 25 – 28, 2023, St. Paul, MN, Abstract # 2.

Mairena, C.A., Horton, T.M., Miller, M.F., Johnson, B.J., Legako, J., Nair, M.N., Brooks, C., Woerner, D.R. Evaluating the impact of early postmortem temperature variation on beef muscle tenderness and color development. American Meat Science Association Annual Reciprocal Meat Conference, Jun 25 – 28, 2023, St. Paul, MN, Abstract # 64.

Thompson, T.W., Smith, C.L., Belk, K.E., Savell, J., Mafi, G., Pfeiffer, M., Pendell, D., Morgan, B., Mayer, T., Griffin, D., Gehring, K., Schwartz, T., Bass, P., Harr, K., Goretska, M., Scange, J., Nair, M.N. Food safety perceptions in beef industry from the 2022 National Beef Quality Audit. Beef Industry Safety Summit, April 3 – 5, 2023, Kansas City, MO.

Sullivan, P.A., Davis, M., Nair, M.N., Hess, A., Mooney, D., Edwards-Callaway. L. Pre-slaughter factors affecting mobility, blood parameters, bruising, and muscle pH of finished beef cattle in the United States. American Society of Animal Science Annual Meeting, July 16 – 20, 2023, Albuquerque, NM.

Lee Pinnell, Carla Weissend Whitlow, Katherine Huebner, Tony Bryant, Jennifer Martin, Tyler Thompson, Cory Wolfe, Daniel Young, Mahesh Nair, Keith Belk, Paul Morley. Fusobacteria or Bacteroidetes? Microbial communities in bovine liver abscesses arise from throughout the gut ” 2023 Conference of Research Workers in Animal Diseases. CRWAD 2023 will be held January 20th – 24th at the Chicago. Abstract# 77107.

Molly McClurg, Wayne Campbell, Paul Morley, Keith Belk, Keri Norman, Lee Pinnell, Cory Wolfe, Mahesh Nair, Noelle Noyes. Does antimicrobial-free beef production reduce transmission of resistant bacteria to human consumers? CRWAD 2023 will be held January 20th – 24th at the Chicago. Abstract# 77124.

Molly McClurg, Keith Belk, Enrique Doster, Lee Pinnell, Cory Wolfe, Noelle Noyes, Keri Norman, Emily Rice, Eric Davis, Adam Byers, Harris Cottingham, Mahesh Nair, Wayne Campbell, Paul Morley. Does antimicrobial-free beef production reduce transmission of resistant bacteria to human consumers? 69th International Congress of Meat Science and Technology, August 20 -25, 2023. Padova, Italy.

Texas - Miller

Kerth, C.R. and R.K. Miller. 2023. Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures. Meat Science 205, 109319. https://doi.org/10.1016/j.meatsci.2023.109319

Kerth, C.R., K.R. Wall, Z.M. Hicks and R.K. Miller. 2023. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness. Meat Science 204:109255. https://doi.org/10.1016/j.meatsci.2023.109255

Laird, H.L., Miller, R.K., Kerth, C.R., Berto, M.C. and K. Adhikari, K. 2023. Millennial and non-millennial consumer perception of beef, pork, and chicken. Meat Science (In review).

Martinez, H. A., Miller, R.K.,Kerth, C.R., & Bridget E. Wasser, B.E. (2023). Prediction of Beef Tenderness and Juiciness Using Consumer and Descriptive Sensory Attributes. Meat Science 205:109292. https://doi.org/10.1016/j.meatsci.2023.109292

Miller, RK., Gray, R.A., Chris R. Kerth, C.R., Adhikari, K., & Neal, J. (2023). Descriptive beef flavor attributes and consumer acceptance relationships for heavy beef eaters. Meat and Muscle Biology 7(1): 14449, 1-15. doi: https://doi.org/10.22175/mmb.14449

Miller, R.K., Luckemeyer, T.J., Kerth, C.R., & Adhikari, A. 2023. Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters. Meat Science 204:109252. https://doi.org/10.1016/j.meatsci.2023.109252.

Kerth, Chris R., Jerrad F. Legako, Dale R. Woerner, J. Chance Brooks, Jessica M. Lancaster, Travis G. O’Quinn, Mahesh Nair and Rhonda K. Miller. 2023. A current review of U.S. beef flavor I: Measuring beef flavor. Meat Science (Submitted).

O’Quinn, Travis G., Jerrad F. Legako, Dale R. Woerner, Chris R. Kerth, Mahesh N. Nair, J. Chance Brooks, Jessica M. Lancaster and Rhonda K. Miller. 2023. A current review of U.S. beef flavor II: Managing beef flavor . Meat Science (Submitted).

Texas-Osburn

Chambers, A. V.; Baker, M. T.; Leggette, H. R.; Osburn, W. N.; Lu, P. Effects of Message Framing and Information Source on Consumers’ Attitudes Toward an Amino Acid-Based Alternative Meat Curing System. Foods 2023, 12, no. 1535 https://doi.org/10.3390/foods12071535

Broz, N., Modrow, K., Alnajrani, M., Harrison, A., Reeves, A., Wright, T. and Osburn, W.N. Endothelial Nitric Oxide Synthase Enzyme as an Alternative Curing System in Ground beef and Pork. AMSA-2023-1133. 2023, Reciprocal Meat Conference, St. Paul, MN

Modrow, K.M. Budau, S.E. and Osburn, W.N. 2023. Curing Meat Products Without Sodium Nitrtie? A Novel Approach to Meat Curing. Submitted 2023 Texas A&M University Beef Cattle Report.

Oklahoma - Mafi

Ramanathan, R., F. Kiyimba, S. Suman, G. Mafi. 2023. The potential of metabolomics in meat science: Current applications, trends, and challenges. Journal of Proteomics. 283-284. https://dx.doi.org/10.1016/j.jprot.2023.104926

Reesman, C., G. Sullivan, M.G. Danao, G.G. Mafi, M. Pfeiffer, R. Ramanathan. 2023. Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef. 2023. Applied Food Research. https://dx.doi.org/10.1016/j.afres.2022.100260

Denzer, M., R. Furbeck, G. Sullivan, M.G. Danao, G.G. Mafi, R. Ramanathan. 2023. Sarcoplasmic model to study the effects of high-pressure processing on beef color. Meat Science. https://dx.doi.org/10.1016/j.meatsci.2023.109127

Kiyimba, F., D. Cassens, S.D. Hartson, J. Rogers, J. Habiger, G.G. Mafi, R. Ramanathan. 2023. Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH. Journal of Animal Science. https://dx.doi.org/10.1093/jas/skac376

Denzer, M.L., M. Pfeiffer, G.G. Mafi, R. Ramanathan. 2023. Metabolomics and bioinformatic analyses to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration. Journal of Animal Science. https://dx.doi.org/10.1093/jas/skad155

Denzer, M.L., G.G. Mafi, D.L. VanOverbeke, R. Ramanathan. 2022. Effects of glucono delta-lactone enhancement and nitrite-embedded packaging on fresh color, cooked color, and sensory attributes of dark-cutting beef. Applied Food Research. https://dx.doi.org/10.1016/j.afres.2022.100189

Idaho – Phil Bass and Michael Colle

Shira, K.A., B.M. Murdoch, K.M. Davenport, G.M. Becker, S.Q. Zie, A.M. Colacchio, P.D. Bass, M.J. Colle, and G.K. Murdoch. 2023. Advanced skeletal ossification is associated with genetic variants in chronologically young beef heifers. Genes. Accepted 8-8-23.

Van Buren, J.B., K.J. Puga, K.C. Hoffman, J.A. Nasados, P.D. Bass, and M.J. Colle. 2023. Water binders in beef patties increase yield and extend shelf life. Translational Animal Science. Accepted 6-21-23.

Jepsen, S.M., J.B. Van Buren, B.S. Epperson, M.L. Heimbuch, K.F. Oliver, J.A. Nasados, M.J. Colle, D.I. Clark and P.D. Bass. 2023. Muscle profiling of the bicepts femoris, gluteus accessories, and gluteus medius comprising the beef top sirloin butt. Meat and Muscle Biology. 7(1):15717, 1-8. https://doi.org/10.22175/mmb.15717

Dahlgren, C., S. Wang, A. de Mello, M.J. Colle, D. Burnett, C. O. Lemley, W. Shilling and T. Dinh. 2023. Effects of electrical stimulation on total peptides and free amino acids in beef semimembranosus muscle. Proc. 2023 Reciprocal Meat Conf. 44.

Guo, Y., B. Epperson, M. Heimbuch, S. Jepsen, J. Van Buren, C. Shaw, M. Wootton, J. Nasados, J. Piaskowski, P. Bass, and M.J. Colle. 2023. Impact of an alternative fabrication method on the initial temperature and pH decline of the top round from heavy weight beef carcasses. Proc. 2023 Reciprocal Meat Conf. 108.

Shaw, C., B. Epperson, M. Wootton, Y. Guo, J. Nasados, P. Bass, I. Popova, J. Van Buren, and M.J. Colle. 2023. Effects of a novel, non-allergenic mustard extract on beef patty shelf-stability. Proc. 2023 Reciprocal Meat Conf. 22.

Indiana - Brad Kim

Ramanathan, R., Denzer, M., Kiyimba, F., Harr, K., Suman, S., Hunt, M.C., Pfeiffer, M., Mafi, G.G., Kim, Y.H.B.,. 2023. Italian Journal of Animal Science. Role of postmortem bioenergetics in beef colour chemistry. 22:711-727.

Zhang, R., Realini, C.E., Kim, Y.H.B., Farouk, M.M. 2023. Challenges and processing strategies to produce high quality frozen meat. Meat Science. 109311.

Setyabrata, D., Ma, D., Xie, S., Thimmapuram, J., Cooper B.R., Aryal, U., Kim, Y.H.B.* 2023. Proteomics and metabolomics profiling of meat exudate to understand the impact of postmortem aging on oxidative stability of beef muscles. Food Chemistry X. 18:100660.

Yu, Q., Li, S., Cheng, B., Kim, Y.H.B., Sun, C. 2023. Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging. Food Chemistry X. 17:100608.

King, A.D., Hunt, M.C., Barbut, S., Claus, J., Cornforth, D., Joseph, P., Kim, Y.H.B., Lindahl, G., Mancini, R., Nair, M., Merok, K., Milkowski, A., Mohan, A., Pohlman, F., Ramanathan, R., Raines, C., Seyfert, M., Sorheim, O., Suman, S., Webber, M. Meat Color Measurements Guideline. 2023. Meat and Muscle Biology. 6:12473, 1-81.

Kansas- Michael Chao

Lybarger, K. R., E. S. Beyer, K. J. Farmer, L. A. Egger, L. N. Drey, J. L. Vipham, M. D. Zumbaugh, M. D. Chao and T. G. O'Quinn (2023). Determination of consumer color and discoloration thresholds for purchase of retail ground beef. Meat and Muscle Biology, accepted, in press.

Velasco Ayala, C., L. A. Koulicoff, C. K. Y. Chun, E. Boyle, T. O'Quinn, M. Richards, C. Jones and *M. D. Chao (2023). Exploring the effects of incorporating egg powder containing phospholipase α2 antibody to ground striploin on its shelf-life. Meat and Muscle Biology, accepted, in press.

Koulicoff, L. A., Welter, T., Heilman, T., O'Quinn, S., Hansen, E., Huff-Lonergan, M. D. Schulte, H., Jeneske and *M. D. Chao (2023). Matrix Metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef. Meat Science 205:109321. Doi: https://doi.org/10.1016/j.meatsci.2023.109321

Koulicoff, L. A., P. A. Hammond, C. K.Y. Chun, H. Jeneske, G. Magnin-Bissel, T. G. O’Quinn, M. D. Zumbaugh and *M. D. Chao (2023). Structural changes in collagen and aggrecan structures during extended aging may improve beef tenderness. Meat Science 201:109172. Doi: https://doi.org/10.1016/j.meatsci.2023.109172

Chun, C. K. Y., M. Roth, R. Welti, M. P. Richards, W. Hsu, T. G. O’Quinn and *M. D. Chao (2023). Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model system. Meat Science 198:109091. Doi: https://doi.org/10.1016/j.meatsci.2022.109091.

Kansas- Tonsor, Schroeder, and Coffey

Coffey, B.K., T.C. Schroder, and G.T. Tonsor. “A Novel Approach to Boxed Beef Market Reports.” Food Policy. Forthcoming

Bina, J.D. and G.T. Tonsor. “Demand Dashboards: Interactive Tools to Communicate Consumer Behavior.” Applied Economics Teaching Resources. 2023.0342.

Schroeder, T.C., G.T. Tonsor, and B. Coffey. “Fed Dairy Cattle Market Reporting: Changing Marketing Methods, Regional Variation, and Hedonic Modeling.” Agricultural and Resource Economics Review. Forthcoming

Rogers, S.G., T.C. Schroeder, G.T. Tonsor, and B.K. Coffey. “Describing Variation in Formula Base Prices for U.S. Fed Cattle: A Hedonic Approach.” Journal of Agricultural and Applied Economics. Forthcoming

Luke, J. and G.T. Tonsor. “USDA Long-Term Meat Trade Projections: A Comprehensive Evaluation.” Journal of Agricultural and Applied Economics. Forthcoming

Schroeder, T.C., B. Coffey, G.T. Tonsor. “Hedonic Modeling to Facilitate Price Reporting and Fed Cattle Market Transparency.” Applied Economic Perspectives and Policy. Forthcoming

08/21/2024

California - Tim Hackmann, Payam Vahmani, Xiang Yang

Xu Y, Hsu M-F, Haj FG, Vahmani P. Effects of beef fat enriched with trans vaccenic acid and cis9, trans11-CLA on glucose homoeostasis and hepatic lipid accumulation in high-fat diet-induced obese mice. British Journal of Nutrition. 2024:1-10. DOI: 10.1017/S000711452400062X

Xu Y, Dugan MER, Mapiye C, Vahmani P. Health effects of ruminant trans fatty acids with emphasis on type 2 diabetes. Frontiers in Animal Science. 2023;4. DOI:10.3389/fanim.2023.1278966

Colorado - Mahesh Nair and Keith Belk

Gonzalez, S.V., Zhai, C., Hernandez-Sintharakao, M.J., Geornaras, I., Nair, M.N.* (2024). Evaluation of beef retail shelf-life following extended storage at low temperatures. Accepted in Meat and Muscle Biology.

Sullivan, P., Davis, M., Nair, M.N., Hess, A., Mooney, D., Edwards-Callaway., Lily Pre-slaughter factors affecting mobility, blood parameters, bruising, and muscle pH of finished beef cattle in the United States. Translational Animal Science. 10.1093/tas/txae035

Davis, M.K., Sullivan, P.A., Hess, A.M., Nair, M.N., Mooney, D.F., Edwards-Callaway, L.N. (2024) Benchmarking current pre-slaughter management factors, welfare indicators, and meat quality outcomes at commercial fed cattle processing facilities in the United States. Translational Animal Science. Volume 8, 2024, txad150, https://doi.org/10.1093/tas/txad150

Smith, C.L., Thompson, T.W., Harr, K., Goretska, M., Mayer, T., Schwartz, T., Borders, S.E., Gehring, K.B., Bass, P., Pfeiffer, M., Mafi, G., Pendell, D., Morgan, B., Griffin, D., Savell, J.W., Scanga, J., Nair, M.N., Belk, K. (2024) 2022 National Beef Quality Audit Phase 1: face-to-face and digital interviews. Translational Animal Science, Volume 8, 2024, txae034,https://doi.org/10.1093/tas/txae034

O'Quinn, T.G., Legako, J.F., Woerner, D.R., Kerth, C.R., Nair, M.N., Brooks, J.C., Lancaster, J.M., Miller, R.K. (2024). A current review of US beef flavor II: Managing beef flavor. Meat Science p.109403. https://doi.org/10.1016/j.meatsci.2023.109403

Smith, C.L., Gonzalez, S.V., Metcalf, J., Geornaras, I., Nair, M.N.* (2024). Differences in spoilage microflora growth kinetics could be contributing to beef muscle-specific color stability. Meat and Muscle Biology, https://doi.org/10.22175/mmb.16915.

Gonzalez, S.V., Rice, E., Geornaras, I., Nair, M.N.* (2023). Evaluation of beef palatability following extended storage at low temperature. Meat and Muscle Biology, https://doi.org/10.22175/mmb.16246.

Pinnell, L.J., Young, J.D., Thompson, T.W., Wolfe, C.A., Bryant, T.C., Nair, M.N., Richeson, J.T., Morley, P.S. (2023). Establishing the link between microbial communities in bovine liver abscesses and the gastrointestinal tract. Animal Microbiome, 5, 58. https://doi.org/10.1186/s42523-023-00278-0

Florida – Tracy Scheffler

Rodriguez, E.E., H. Hamblen, S. Flowers, J.D. Leal, C.C. Carr, T.L. Scheffler, and R.G. Mateescu. 2023. Carcass and meat quality in Brangus steers. Translational Animal Science. 7: txad021. doi:10.1093/tas/txad021

Ramos, P.M., T.L. Scheffler, M. Beline, J. Bodmer, D.E. Gerrard, and S.L. Silva. 2024. Challenges and opportunities of using Bos indicus cattle to meet consumers’ demand for quality beef. Meat Science. 207:209375. doi: 10.1016/j.meatsci.2023.109375

Ramos, P.M., S.E. Wohlgemuth, C.A. Gingerich, B. Hawryluk, M.T. Smith, L.C. Bell, and T.L. Scheffler. 2024. Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers. Meat Science. doi: 10.1016/j.meatsci.2024.109538

Idaho – Phil Bass and Michael Colle

Epperson, B.S., J.B. Van Buren, M.L. Heimbuch, K.F. Oliver, S.M. Jepsen, J.A. Nasados, W.J. Price, R.J. Haggerty, M.J. Colle, and P.D. Bass. 2024. Beef chuck, sirloin and round determined suitable for use as beef finger steaks. Meat and Muscle Biology. Accepted.

Van Buren, J.B., B.S. Epperson, S.M. Jepsen, M. Heimbuch, K.F. Oliver, J.A. Nasados, P.D. Bass, and M.J. Colle. 2024. Acerola cherry and rosemary extracts improve color and delay lipid oxidation in previously frozen beef. Foods. Accepted.

Thompson, J., M. Kibler, B. Dhal, B. Epperson, K. Puga, J. Van Buren, P. Bass, K. Smith, and M.J. Colle. 2024. Willingness to Pay for Alternate Merchandising Strategy of Beef Top Round.” Journal of Food Distribution Research. Accepted.

Van Buren, J.B., B.J. Buseman, T.M. Weber, J.A. Nasados, J.M. Lancaster, J.H. Smart, J.A. Church, W.J. Price, P.D. Bass, and M.J. Colle. 2023. Topical application of acerola cherry powder in combination with rosemeary extract extends the shelf life of beef chuck roll and bone-in short rib steaks. Meat and Muscle Biology. 7(1):15705, 1-8. doi:10.22175/mmb.15705.

Indiana - Brad Kim

Jin, X.C., Peng, D.Q., Kim, W.S., Park, J.S., Lee, J.H., Kim, Y.H.B., Lee, H.G. 2024. All-trans retinoic acid drives opposite response to adipogenic and myogenic processes in bovine stromal vascular cells. Meat and Muscle Biology. 8:16978, 1-13.

Zhang, R., Realini, C.E., Kim, Y.H.B., Farouk, M.M. 2023. Challenges and processing strategies to produce high quality frozen meat. Meat Science. 109311.

Yu, Q., Li, S., Cheng, B., Kim, Y.H.B., Sun, C. 2023. Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging. Food Chemistry X. 17:100608.

Kim, Y.H.B.*, Jang, A. Arihara, K., Sakata, R. 2024. Ethnic Meat Products| Japan and Korea. In: Encyclopedia of Meat Sciences 3^rd edition, Oxford: Elsevier. pp. 569-579.

Keeton, J.T. Eddy, S., Núñez de González, M.T., TriggG, A. Kim, Y.H.B.* 2024. Chemical and physical characteristics of meat. In: Encyclopedia of Meat Sciences 3^rd edition, Oxford: Elsevier. pp. 684-694.

Kansas- Michael Chao

Jeneske, H. J., C. K. Y. Chun, L. A. Koulicoff, S. R. Hene, J. Vipham, T. G. O’Quinn, M. D. Zumbaugh and M. D. Chao (2024). Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts. Meat Science 213:109513. doi:10.1016/j.meatsci.2024.109513.

Corrette, G. E., H. J. Jeneske, L. A. Rimmer, L. A. Koulicoff, S. R. Hene, M. D. Zumbaugh, S. Eilert, B. Flanders, T. G. O’Quinn and M. D. Chao (2024). An investigation on the effect of applying electrostatic field assisted thawing on the quality of previously frozen beef striploins. Meat and Muscle Biology, 8(1): 17199, 1-16. doi: 10.22175/mmb.17199

Decker, L. K., E. S. Beyer, M. D. Chao, M. D. Zumbaugh, J. L. Vipham and T. G. O'Quinn (2024). Effects of thawing method on palatability traits, quality attributes, and thawing characteristics of beef steaks. Meat and Muscle Biology, 8(1): 17687, 1-17.doi: 10.22175/mmb.17687

Beyer, E. S., K. J. Farmer, E. G. Kidwell, S. G. Davis, K. Harr, M. D. Chao, M. D. Zumbaugh, J. L. Vipham, M. Hunt and T. G. O'Quinn (2024). Change in myoglobin denaturation and physiochemical properties among three degrees of doneness and three muscles. Meat and Muscle Biology, 8(1): 16919, 1-12. doi: 10.22175/mmb.16919

Beyer, E. S., L. K. Decker, E. G. Kidwell, A. L. McGinn, M. D. Chao, M. D. Zumbaugh, J. L. Vipham and T. G. O'Quinn (2024). Evaluation of fresh and frozen beef strip loins of equal aging periods by trained sensory evaluation. Meat and Muscle Biology, 8(1): 16903, 1-13. doi:10.22175/mmb.16903

O'Quinn, T. G., L. A. Egger, K. J. Farmer, E. S. Beyer, K. R. Lybarger, J. L. Vipham, M. D. Zumbaugh and M. D. Chao (2024). Consumer evaluation of plant-based ground beef alternatives in “real-world” eating scenarios. Meat and Muscle Biology, 8(1): 16904, 1–14. doi:10.22175/mmb.16904

Kansas - Logan Britton

Neill, C.L. and L.L. Britton. 2024. “Are All Meat Substitutes? A Basket and Expenditure Based Approach.” Agribusiness: an International Journal. Accepted 6-13-2024.

Kentucky - Surendranath Suman

Faustman, C.; Suman, S.P.; Ramanathan, R. 2023. The eating quality of meat: I Color. In Lawrie's Meat Science (Ninth Edition). ISBN: 978-0-323-85408-5. Edited by F. Toldra. Elsevier, Oxford, United Kingdom. Chapter 11, pp 363-392. DOI: https://doi.org/10.1016/B978-0-323-85408-5.00023-6

Suman, S.P.; Wang, Y.; Gagaoua, M.; Kiyimba, F.; Ramanathan, R. 2023. Proteomic approaches to characterize biochemistry of fresh beef color. Journal of Proteomics, 281, 104893. DOI: https://doi.org/10.1016/j.jprot.2023.104893

Ramanathan, R.; Denzer, M.; Kiyimba, F.; Harr, K.; Suman, S.P.; Hunt, M.C.; Pfeiffer, M.; Mafi, G.G., Kim, Y.H.B. 2023. Role of postmortem bioenergetics in beef colour chemistry. Italian Journal of Animal Science, 22(1): 711-727. DOI: https://doi.org/10.1080/1828051X.2023.2240357

Ramanathan, R.; Kiyimba, F.; Suman, S.P.; Mafi, G.G. 2023. The potential of metabolomics in meat science: Current applications, future trends, and challenges. Journal of Proteomics, 283, 104926. DOI: https://doi.org/10.1016/j.jprot.2023.104926

Salim, A.P.A.A.; Suman, S.P.; Viana, F.M.; Canto, A.C.V.D.C.S.; Monteiro, M.L.G.; Adam Conte-Junior, C.; Mano, S.B., 2023. Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle. Acta Scientiarum. Animal Sciences, 45, e59110. DOI: https://doi.org/10.4025/actascianimsci.v45i1.59110

Ramanathan, R.; Suman, S.P.; Kiyimba, F.; Li, S.; Chen, J. 2023. Myoglobin post-translational modifications in high- and normal-pH beef. American Chemical Society Annual Meeting, March 2023, Indianapolis, IN. Abstract # 3825391.

Oklahoma - Gretchen Mafi

Scott, M.A., M.L. Denzer, R. Kumar, G.G. Mafi, M. Pfeiffer, S. Krishnan, and R. Ramanathan. 2023. Effects of light and oxygen conditions on nonenzymatic metmyoglobin reduction in vitro. Meat and Muscle Biol. DOI: 10.22175/mmb.16760.

Reesman, G. Sullivan, M. Danao, G.G. Mafi, M. Pfeiffer, and R. Ramanathan. 2023. Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef. Applied Food Research. DOI: 10.1016/j.afres.2022.100260.

Denzer, M.L., M Pfeiffer, G.G. Mafi, and Ramanathan. 2023. Metabolomics and bioinformatic analysis to determine the effects of oxygen exposure within longissimus lumborum steak on beef discoloration. J. Ani. Sci. DOI: 10.1093/jas/skad155.

Denzer, M., R. Furbeck, G. Sullivan, M. Danao, G.G. Mafi, and R. Ramanathan. 2023. Sarcoplasmic model to study the effects of high-pressure processing on beef color. Meat Science. DOI: 101016/j.meatsci.2023.109127.

Ramanathan, M. Denzer, F. Kiyimba, K. Harr, S. Suman, M. Hunt, M. Pfeiffer, G.G. Mafi, and B. Kim. 2023. Role of postmortem bioenergetics in beef color chemistry. Italian J. Ani. Sci. DOI: 10.10180/18280851X.2023.2240357.

Reesman, C., G. Sullivan, M. Danao, M. Pfeiffer, S. More, G.G. Mafi, and R. Ramanathan. 2023. Use of high-pressure processing to improve redness of dark-cutting beef. Meat and Muscle Bio. DOI: 10.22175/mmb.15716.

Texas - Wesley N. Osburn, Jeffrey W. Savell, Kerri B. Gehring

Benjamin J. Carpenter, Thomas W. Dobbins, M. Sebastian Hernandez , Samantha N. Barker, Kaitlyn R. Loomas, Wesley N. Osburn and Jerrad F. Legako. 2024. Foods , 10, x. https://doi.org/10.3390/xxxxx (Accepted)

Smith, T. J., Bher, A., Auras, R., Bowser, T., Denzer, M. L., Alnajrani, M., Osburn, W., Mafi, G., Pfeiffer, M. & Ramanathan, R., (2024) “Effects of Sodium Nitrite and Tocopherol Incorporated Poly(Lactic Acid) Biodegradable Films on Dark-Cutting Beef Color”, Meat and Muscle Biology 8(1): 17006, 1-15. doi: https://doi.org/10.22175/mmb.17006

Curry, S. A., A. N. Arnold, J. W. Savell, and K. B. Gehring. 2023. Quality and palatability of beef subprimals subjected to various frozen/refrigerated storage conditions. Meat Muscle Biol. 7:16144. doi:10.22175/mmb.16144