Brief Summary of Minutes of Annual Meeting

The meeting was called to order by Michael Colle at 2:00 pm Central Time. A welcome and brief announcements were made. Michael Colle announced that he will be stepping down from chair once the final report is submitted.

The administrative report was shared as a ppt with the project members to review on their own time.

Station reports were then shared beginning with Payam Vahmani who shared that a bacterium (Cutibacterium acnes AP1) could contribute to high t10 fatty acid content of beef. Phil Bass discussed alternative fabrication of heavyweight beef carcasses and its effect on meat quality and fiber type. Brad Kim shared information on their freeze-thaw of beef products study as well as long-term aging. Ana Paula Salim (Dr. Suman’s lab) discussed aging influence on color, lipid oxidation, and tenderness of biceps femoris cuts in lamb. Tracey Scheffler visited on her work looking at the variation in tenderness within Bos Indicus cattle with a focus on postpartum metabolism. There are differences in mitochondrial functionalities. Amilton de Mello shared his research on microRNA - they inhibit the translation of proteins. Some microRNAs are specific to beef. Carol Lorenzen has been working on moving the needle at NIFA to include meat in their funding programs. Kerri Gehring along with others on the project discussed the publication status of the beef quality audit. They also took a survey on the freezing the thawing process from different establishments - most had no idea how long it was taking to freeze. Liver abscesses in beef x dairy cattle was also discussed. Gary Sullivan and his team have been looking at using high pressure processing to improve the color of dark cutting beef. Additionally, they are looking at alternative curing of beef products and a genetic defect related to glycogen in cattle. Derico compared the freezing of steaks to roasts, shipping optimization of beef, flavor studies, and microbiome of fresh meat. Chaoyu is a new member and rebuilding the program at the University of Connecticut. Their team is working on proteomics/metabolomics. Mahesh Nair discussed the national beef quality audit, impact of long term deep chilling (-2C), and evaluating the interaction between bacterial growth and color. Duane Wulf discussed the F94 myostatin mutation in dairy x beef steers, fatty acid composition of grain and grass finished beef, and a new product that could reduce stress in beef cattle leading to improved product quality. Michael Chao shared his research looking at Alpha-gal syndrome. A tick bite leads to red meat allergies. Michael Colle discussed an upcoming project looking at genetically testing dairy x beef steers and recently finished projects focused on various aging strategies and a novel mustard extract.          

Potential opportunities for the group to write a review paper on freezing/thawing of beef. Opportunity to have W5177 members present as part of reciprocation sessions at the 2025 Reciprocal Meat Conference. Several members have given or have been invited to give keynote speeches; they will send titles and conference names to Michael Colle. There will be a mid project review in the coming years. We need to encourage Agricultural Economists to participate in the meetings. 

Meeting was adjourned   

Arkansas - Derico Setyabrata

The meat science faculty at University of Arkansas has been conducting several research projects in the past year focusing on freezing processes, color stability, product shipping optimization and waste utilization.

California - Tim Hackmann, Payam Vahmani, Xiang Yang

Beef is high in t10 fatty acids, which may reduce beef quality and healthfulness to consumers.  It is known that t10 fatty acids originate from bacteria in the rumen, but these bacteria have been elusive.  Here we identified a bacterium (Cutibacterium acnes AP1) that forms a t10 fatty acid (t10,c12-18:2) during biohydrogenation of linoleic acid.  This bacterium and others forming t10 fatty acids could be important targets for improving the quality and healthfulness of beef. 

Dr. Yang’s lab continues to work on the assessment of antimicrobial resistance in beef production. One of the projects was to evaluate the effects of a supplemental blend of essential oils and 25-hydroxyvitamin D3 on the fecal resistome of steers. The ongoing project is to evaluate how extended colostrum feeding affect cattle health, performance and magnitude of antimicrobial resistance.

Colorado – Mahesh Nair and Keith Belk

The meat science faculty at Colorado State University (CSU) has been actively engaged in several research projects during the past year focusing on palatability, processing, marketing of beef, prevention of food-borne illness, and consumer preferences for beef. The National Beef Quality Audit research was completed and published in a peer-reviewed journal. In addition, the effect of low temperature on beef palatability and shelf-life was also investigated. Co-PI Mahesh Nair was awarded the 2024 Research and Scholarship Award by the College of Agricultural Sciences at Colorado State University.

Connecticut – Chaoyu Zhai

The meat science faculty at the University of Connecticut (UConn) developed a new peptidomic workflow for animal tissue diagnosis with low cost, high sensitivity, and fast matching speed, as well as the first analytical method to investigate non-targeted proteome degradation, which will be submitted for patent in the following year. By using these two methods, UConn meat scientist has been actively engaged in several research projects during the past year focusing on the effects of preharvest and postharvest factors on bovine postmortem muscle proteolysis and its relation to meat quality development. Dr. Zhai’s first federal competitive grant application as primary investigator to NIFA was ranked as outstanding by the Animal Nutrition, Growth, and Lactation program and recommended for four-year funding ($650K) starting in August 2024.

Florida - Tracy Scheffler

Tracy Scheffler’s lab is involved in research projects focusing on quality and yield of Brahman carcasses, and proteolysis and tenderness of Brahman longissimus. Ongoing work includes investigation of mitochondrial functional properties in relation to meat quality attributes.

Idaho – Phil Bass and Michael Colle

Beef meat science faculty efforts at the University of Idaho have been conducting research through the past year with focus on beef carcass quality and utilization of natural antioxidants to extend shelf life of beef patties. Focus has been on heavy weight carcasses and the effect of those carcasses on the merchandising of beef round cuts. Research has been conducted on both fresh and precooked beef patties utilizing a novel mustard extract alone and in combination with potato extract or rosemary extract. Aging strategies including freezing with dry ice and suspended fresh aging were evaluated. Lastly, various gluten free breddings were evaluated for use in finger steaks.

Indiana - Brad Kim

Dr. Brad Kim at Purdue University has been working on determining the impacts of post-harvest processing factors (developing “Smart Aging”, in particular) on meat quality attributes. In this reporting period, Dr.Kim’s group worked on several beef projects – 1) NCBA funded fresh beef tumbling and aged/frozen beef for better quality and 2) continue working on USDA-AFRI grant project - the impacts of extended postmortem aging on color and redox stability of different beef muscles 

Kansas - Michael Chao

Michael Chao’s lab has investigated the use of electrostatic field (EF) to assist with the freezing process of beef striploins. The 4 EF treatments were 0, 2, 4, or 8 kV, and we measured how the EF application can affect beef color stability during the retail display of previously frozen beef striploins. In addition, we quantified alpha-gal content in different red meat products to provide a better understanding of how this allergen can trigger red meat allergy.

Kentucky - Surendranath Suman

Dr. Suman’s lab examined innovative strategies to improve color stability of fresh beef with the ultimate goal to enhance retail color shelf-life and minimize discoloration-induced sales loss in the beef industry.

Oklahoma - Gretchen Mafi

Researchers at Oklahoma State have completed several projects on factors impacting dark cutting beef, freeze/thaw cycles on palatability, purge loss and yield, and research to determine surface area effects on oxygen scavengers in modified atmosphere packages.

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

A study was conducted to determine the impact of L-arginine (Arg) concentration on the ability of the endothelial nitric oxide synthase (eNOS) system to cure beef jerky and its effect on product attributes using two validated thermal processes. Arg treated samples showed no significant differences among concentration for any analysis with the exception of residual nitrite values at 1000 and 5000 ppm. It was observed that high temperature thermal processing treated samples tended to have slightly higher cured meat color values, a* values and residual nitrate and nitrite values low temperature thermal processing. As length of storage increased, nitrosohemochrome and a* values decreased as storage day. Results suggest that 1000 ppm Arg treated beef jerky thermally processed at higher temperatures were more similar to values observed for sodium nitrite treated control samples compared to the low temperature thermal processing.

A study was conducted to evaluate the impact of various combinations of refrigerated and frozen storage on quality and palatability attributes in ribeye roll and top sirloin butt subprimals and steaks. USDA Choice boneless ribeye rolls (n = 40) and top sirloin butts (n = 40) were aged under refrigeration for 21 d before being assigned to 1 of 4 treatments. Treatments included (1) Frozen subprimals/Frozen steaks, in which subprimals were frozen for 30 d, thawed for 7 d, and portioned into steaks that were frozen for 30 d, then thawed for 2 d before evaluation; (2) Frozen subprimals/Refrigerated steaks, in which subprimals were frozen for 30 d, thawed for 7 d, and portioned into steaks for evaluation; (3) Refrigerated subprimals/Frozen steaks, in which subprimals were portioned into steaks that were frozen for 30 d, then thawed for 2 d before evaluation; and (4) Refrigerated subprimals/Refrigerated steaks, in which subprimals were portioned into steaks for evaluation within 7 d of portioning. Beef steaks from the ribeye rolls and top sirloin butts were evaluated to determine the impact of storage treatments on purge, color, cooking yield, tenderness, and consumer acceptability. For both subprimals, purge varied (P < 0.0001) among steak treatments, with Refrigerated/Refrigerated being the lowest for both subprimals. For both steak types, cook yield was highest (P < 0.05) for Refrigerated/ Refrigerated treatment. Refrigerated/Refrigerated ribeye steaks had among the lowest Warner-Bratzler shear force values, and similar (P > 0.05) consumer ratings were observed for ribeye steaks. Frozen/Frozen top sirloin steaks had the lowest (P < 0.05) consumer ratings for overall liking, flavor liking, and juiciness liking. Storage conditions played a greater role in quality and consumer acceptability for top sirloin steaks than ribeye steaks. Overall, freezing both subprimals and steaks posed the greatest challenge in quality and palatability.

For the National Beef Tenderness Survey – 2022, beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the lowest (P < 0.05) WBS force value compared to other retail cuts. The retail steak with the greatest (P < 0.05) WBS force value was the top sirloin. Foodservice ribeye and top loin steaks had greater (P<0.05) WBS force values compared to the tenderloin. All retail top blade, bone-in ribeye, Porterhouse, and tenderloin steaks were categorized as“very tender” (<31.4 N). There were no (P > 0.05) differences in WBS force values among USDA quality grade groups for foodservice steaks. Retail tenderloin steaks received the highest (P < 0.05) consumer rating for overall like/dislike, tenderness like/dislike,tenderness level, flavor like/dislike, and juiciness like/dislike compared to all other retail cuts. There were no (P>0.05)differences among the 4 foodservice cuts for consumer sensory ratings of overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. There were no (P > 0.05) USDA quality grade differences for ribeye, top loin, top sirloin, and tenderloin foodservice steaks for overall like/dislike, tenderness like/dislike, tenderness level, flavor like/dislike, and juiciness like/dislike. Regardless of source (foodservice or retail), USDA grade group, or beef cut, measures of tenderness in this survey reveal ratings and values that should meet most consumer expectations in the marketplace.

The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress. From September 2021 through May 2022, livestock trailers (n = 125), live animals (n = 5,430), and post-slaughter hide-on animals (n = 6,674) were surveyed at 20 commercial beef processing facilities across the U.S. Cattle were transported in a variety of trailer types for an average distance of 490.6 km and a mean transport time of 6.3 h. During transit, cattle averaged 2.3 m² of trailer space per animal indicating sufficient space was provided according to industry guidelines. Of all trailers surveyed, 55.3% transported cattle from an auction barn to a processing facility. When surveyed, 63.6% of all truck drivers reported to be Beef Quality Assurance certified. The majority (77.0%) of cattle were sound when evaluated for mobility. Mean body condition scores (9-point scale) for beef cows and bulls were 3.8 and 4.4, respectively, whereas mean body condition scores (5-point scale) for dairy cows and bulls were 2.3 and 2.6, respectively. Of cattle surveyed, 45.1% had no visible live animal defects, and 37.9% had only a single defect. Of defects present in cows, 64.6% were attributed to an udder problem. Full udders were observed in 47.5% of all cows. Nearly all cattle were free of visible abscesses and knots (97.9% and 98.2%, respectively). No horns were observed in 89.4% of all cattle surveyed. Beef cattle were predominantly black-hided (68.9% and 67.4% of cows and bulls, respectively). Holstein was the predominant dairy animal observed and accounted for 85.7% of the cows and 98.0% of the bulls. Only 3.1% of all animals had no form of identification. Findings from the NBQA-2022 show improvements within the industry and identified areas that required continued education and research to improve market cow and bull welfare and beef quality.

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.

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.

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.

2023. 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. 

2023. 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