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MMB Publications

  1. 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
    Click here to read more!

  2. 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
    Click here to read more! 

  3. 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
    Click here to read more! 

  4. 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
    Click here to read more! 

  5. 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
    Click here to read more! 

  6. 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
    Click here to read more!

  7. Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light 12/20/2019

    Joshua R. Cassar, Edward W. Mills, Jonathan A. Campbell and Ali Demirci
    Read the article here!

  8. 2019 Reciprocal Meats Conference Abstracts 12/20/2019

    To view the abstracts from the 2019 RMC please click below.

    Read the abstracts here! 

  9. 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
    Read the article here! 

  10. 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
    Read the article here! 

  11. 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
    Read the article here! 

  12. 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

    Click here to read more!

  13. 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

    Click here to read more!

  14. 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
    Click here to read more!

  15. 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
    Click here to read more!

  16. 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.
    Click here to read more!

  17. Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings 11/7/2019

    Emily A. Rice et al.
    Click here to read more!

  18. 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
    Click here to read more! 

  19. 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
    Click here to read more!

  20. 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
    Click here to read more!

  21. 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
    Click here to read more!

  22. 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
    Click here to read more!

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Meat and Muscle BiologyMeat and Muscle Biology

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