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Investigating the Etiology of Sour Knuckles in Postchilled Beef Carcasses
12/14/2020
Authors: Tyler W. Thompson (Colorado State University) , Ifigenia Geornaras (Colorado State University) , Robert J. Delmore (Colorado State University) , Brian J. McFarlane (JBS USA) , Keith E. Belk (Colorado State University) , Mahesh N. Nair (Colorado State University)
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Fillet Dimensions and Meat Quality Attributes Associated With Woody Breast in Broilers
12/3/2020
Authors: Barbara de Almeida Mallmann (University of Arkansas) , Guillermo Tellez-Isaias (University of Arkansas) , Andy Mauromoustakos (University of Arkansas) , Craig N. Coon (University of Arkansas) , Casey M. Owens (University of Arkansas)
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Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments
12/2/2020
Authors: Jacqueline Ponce (Texas Tech University) , J. Chance Brooks (Texas Tech University) , Jerrad F. Legako (Texas Tech University)
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Effect of Woody Breast Condition on Instrumental Texture Characteristics of Poultry Deli Loaves
12/2/2020
Authors: Juan P. Caldas-Cueva (University of Arkansas) , Clay J. Maynard (University of Arkansas) , Andy Mauromoustakos (University of Arkansas) , Casey M. Owens (University of Arkansas)
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Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness
12/1/2020
Authors: Kelly R. Vierck (Texas Tech University) , Jerrad F. Legako (Texas Tech University) , Jongkyoo Kim (Michigan State University) , Bradley J. Johnson (Texas Tech University) , J. C. Brooks (Texas Tech University)
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Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins
12/1/2020
Authors: Blake A. Foraker (Colorado State University) , Devin A. Gredell (Colorado State University) , Jerrad F. Legako (Texas Tech University) , Richard D. Stevens (Texas Tech University) , J. Daryl Tatum (Colorado State University) , Keith E. Belk (Colorado State University) , Dale R. Woerner (Texas Tech University)
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Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology
12/1/2020
Authors: Jeng-Hung Liu (North Dakota State University) , David J. Newman (Arkansas State University) , Jennifer M. Young (North Dakota State University) , Xin Sun (North Dakota State University)
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Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures
12/1/2020
Authors: ToniRae Gardner (Utah State University) , Kelly R. Vierck (Texas Tech University) , Silvana Martini (Utah State University) , Karin Allen (Utah State University) , Heng Ban (University of Pittsburgh) , Rhonda K. Miller (Texas A&M University) , Chris R. Kerth (Texas A&M University) , Jerrad F. Legako (Texas Tech University)
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Texture of Fermented Summer Sausage With Differing pH, Endpoint Temperature, and High Pressure Processing Times
5/1/2020
Macc Rigdon, Harshavardhan Thippareddi, Robert W. McKee, Chevise L. Thomas, Alexander M. Stelzleni
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Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality
5/1/2020
Michael Byron , Xue Zhang , Morgan Von Staden, Tessa Jarvis, Courtney Crist, Wei Zhai, Wes Schilling
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Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement
5/1/2020
Andrea Garmyn, Lyda Garcia, Kari S. Spivey, Rod J. Polkinghorne, Mark Miller
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A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities
5/1/2020
Rachel Capouya, Thomas Mitchell, Diana I. Clark, Daniel L. Clark ,Phillip Bass
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Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna
5/1/2020
Michael S. Cropp, James S. Dickson, Rodrigo Tarté, Joseph G. Sebranek
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Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks
5/1/2020
Francisco Najar-Villarreal, Elizabeth A. E. Boyle,Terry Houser, Randall Phebus,Christopher I. Vahl, John Gonzalez, Travis O'Quinn, John Wolf, Daniel Vega
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Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
12/20/2019
Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci
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2019 Reciprocal Meats Conference Abstracts
12/20/2019
To view the abstracts from the 2019 RMC please click below.
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Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?
12/20/2019
Lauren L. Prill, Lindsey N. Drey, Emily A. Rice, Brittany A. Olson, John M. Gonzalez, Jessie L. Vipham, Michael D. Chao, Phillip D. Bass, Michael J. Colle and Travis G. O'Quinn
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The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
12/20/2019
Derico Setyabrata, Jacob R. Tuell and Yuan H. Brad Kim
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Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham
12/20/2019
C. S. Morris, Y. L. Campbell, B. S. Smith, S.G. Campano, J. B. Williams, T. Kim, Thu T. Dinh and M. W. Schilling
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Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks
12/6/2019
Cesar A. Sepulveda, Andrea J. Garmyn, Jerrad F. Legako and Markus F. Miller
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Effects of Oxygen Partial Pressure on 4-Hydroxy-2-Nonenal Induced Oxymyoglobin Oxidation
12/6/2019
Frank Kiyimba, Thiago S. Belem, Mahesh N. Nair, Janet Rogers, Steven D. Hartson, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan
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The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics
11/15/2019
Sean J. Morrow, Andrea J. Garmyn, Nicholas C. Hardcastle, J. Chance Brooks and Markus F. Miller
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Texture of Fermented Summer Sausage with Differing Ph, Endpoint Temperature, and High Pressure Processing Times
11/15/2019
Macc Rigdon; Harshavardhan Thippareddi; Robert W McKee; Chevise L Thomas; A. M. Stelzleni
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Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings Emily A. Rice et al. Click here to read more!
11/7/2019
Emily A. Rice et al.
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Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings
11/7/2019
Emily A. Rice et al.
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Carcass Yields and Physicochemical Meat Quality Characteristics of Namibian Springbok (Antidorcas marsupialis) as Influenced by Muscle, Sex and Age
10/23/2019
Louwrens C. Hoffman, Diana L. van Schalkwyk, Nina M. Muller, Berndt J. van Rensburg and Kenneth W. McMillin
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Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon
10/23/2019
Allison Hobson, John M. Gonzalez, Travis O'Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson and Terry A. Houser
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Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms
10/9/2019
Hannah E. Price, Annie B. Lerner, Emily A. Rice, Jessica E. Lowell, Bailey N. Harsh, Kayla E. Barkley, Lauren T. Honegger, Elaine Richardson, Jason C. Woodworth, Mike D. Tokach, Steve S. Dritz, Robert D. Goodband, Joel M. DeRouchey, Travis G. O'Quinn, Matt W. Allerson, Brandon Fields, David A. King, Tommy L. Wheeler, Steven D. Shackelford, Anna C. Dilger and Dustin D. Boler
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Product Yield and Fatty Acid Content of North Dakota Mule Deer, Elk, and Moose
10/9/2019
DeMetris Reed, Jr., Paul T. Berg, Marty Marchello, Jennifer M. Young, and Eric P. Berg
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Influence of postmortem aging and post-aging freezing on pork loin quality attributes
10/9/2019
Matthew D. Schulte, Logan G. Johnson, Elizabeth A. Zuber, Brian M. Patterson, Amanda C. Outhouse, Christine A. Fedler, Edward M. Steadham, David A. King, Kenneth J. Prusa, Elisabeth Huff-Lonergan and Steven M. Lonergan
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