Animal Welfare

1. PERFORMANCE AND MEAT QUALITY OF WATER-RESTRICTED XHOSA GOATS SUPPLEMENTED WITH VITAMIN C

O. F. Akinmoladun,  F. Fon,  C. Mpendulo, O. Okoh

2. MEAT QUALITY OF PIGS TRANSPORTED TO SLAUGHTER USING TWO NOVEL TRAILER DESIGNS VERSUS A STANDARD POT-BELLY TRAILER UNDER CANADIAN CONDITIONS

K. Moak, S. Conte, R. Bergeron, B. M. Bohrer, G. A. Ferreira, J. Vero, G. Aboagye, S. Khalife, A. Thompson, A. M. Bridi, N. Devillers, L. Faucitano

3. DOES CHARCOAL REDUCE SKATOLE AND INDOLE IN THE CHYME OF PIGLETS?

F. Witte, D. C. Schubert, C. Visscher, V. Heinz, N. Terjung

Consumer Topics

1. A COMPARISON OF CONSUMER RESPONSE USING PAPER AND DIGITAL BALLOTS FOR EATING QUALITY ASSESSMENT OF BEEF STEAKS

K. T. Mahagan, A. J. Garmyn, J. F. Legako, and M. F. Miller

2. CONSUMER ACCEPTANCE OF GRASS-FED BEEF USING DIFFERENT FEEDING SYSTEMS

T. L. Duarte, S. Klopatek, B. Bolkenov, L. Yang, J. Oltjen, and X. Yang

3. CONSUMER PERCEPTION, WILLINGNESS TO PAY, TENDERNESS, AND RETAIL DISPLAY OF NONENHANCED, ENHANCED, AND HIGH-QUALITY PORK LOINS

D. Cassens, K. Hearn, R. Ramanathan, D. VanOverbeke, and G. Mafi

4. CONSUMER PERCEPTIONS ABOUT BENEFICIAL EFFECTS ON HUMAN HEALTH OF MEAT PRODUCTS PROCESSED WITH NATURAL INGREDIENTS

C. A. Torres-Martínez, G. R. Torrescano-Urrutia, B. D. M. Torres-Martínez, A. Pelayo-Ochoa, N. O. Huerta-Leidenz, A. Sánchez-Escalante, and R. D. Vargas Sánchez

5. SENSORY AND QUALITY DIFFERENCES OF PAIRED DRY-AGED LAMB LOINS

K. Wall, C. Kerth, J. Boles, and R. Miller

6. PERCEPTION OF LAMB EXTRINSIC ATTRIBUTES BY BRAZILIAN CONSUMER AT PURCHASE TIME

H. V. Battagin, B. Panea, and M. A. Trindade

7. EFFECT OF SIRE BREED AND AGE AT HARVEST ON SENSORY AND VOLATILE ATTRIBUTES OF LAMB LOIN CHOPS

K. Wall C. Kerth, Z. Hicks, R. Miller, T. Murphy, W. Stewart, and J. Boles

8. BRISKET – BACK TO THE BASICS

K. Wall, C. Kerth, S. Curry, Z. Hicks, J. W. Savell, and A. Adams

9. CONSUMERS PREFER BEEF FROM FEEDLOT CROSSBRED ANGUS × NELORE STEERS AND HEIFERS OVER BULLS

P. L. M. Garbossa, T. S. Martins, A. M. Ferrinho, A. Pereira, A. G. V. do Barco, C. F. de Sousa, F. A. Cassimiro, G. V. de Moura, H. C. Rocha, I. H. S. Fuzikawa, J. L. Gemelli, J. A. de Sá, J. P. S. Silva, J. A. Muñoz, L. F. Mueller, T. A. J. Sant’Ana, T.R. Amorim, M. D. Poleti, and A. S. C. Pereira

10. CONSUMER SENSORY EVALUATION OF PLANT-BASED GROUND BEEF ALTERNATIVES IN COMPARISON TO GROUND BEEF OF VARIOUS FAT PERCENTAGES

S. Davis, K. M. Harr, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Meisner, A. J. Tarpoff, K. Olson, and T. G. O’Quinn

11. THE APPLICATION OF DESIGN THINKING IN FOODSERVICE: DRY AGED SHEEPMEAT CASE STUDY

M. Hastie, H. Ashman, and R. Warner

12. BEEF BRISKET SUBJECTIVE MEASURE OF DONENESS AND TENDERNESS

S. Curry, K. Wall, C. Kerth, Z. Hicks, J. Savell, and A. Adams

13. CONSUMER ATTITUDES TO ARTIFICIAL MEAT IN CHINA

M. Liu, P. Dong, Y. Zhang, L. Zhu, L. Niu, X. Luo, and Y. Mao

14. CONSUMERS’ ACCEPTANCE AND PURCHASE INTENT OF LAMB MEAT WITH EDIBLE COATING AT BLIND AND INFORMED CONDITIONS

R. T. Nassu, R. A. Mauricio, C. S. Cordeiro, and V. C. Francisco

15. USE OF A MEAT SCIENCE COURSE FOR EVALUATION OF CONSUMER KNOWLEDGE AND APPLICATION OF MEAT THERMOMETERS

H. R. Smith, J. Gallado, A.-G. Parnell, D. Mulvaney, and J. T. Sawyer

16. A COMPARISON OF WET AND DRY AGING ON THE SENSORY PROPERTIES OF BONELESS PORK LOINS

D. J. Hanson, T. A. Tennant, and J. A. Ascencio

Education and Extension Tools

1. NEEDS ASSESSMENT OF FUNDAMENTAL MEAT SCIENCE TRAINING/CONTINUED EDUCATION FOR EXTENSION EDUCATORS AND YOUTH AGRICULTURAL ADVISORS TO DETERMINE THE APPETITE FOR INNOVATIVE AND NONTRADITIONAL TRAINING PRACTICES

B. M. C. Garcia, J. N. Rumble, and L. G. Garcia

2. ADAPTING FOOD PROCESSING TO DECONTAMINATE N95 RESPIRATORS DURING THE 2019 NOVEL CORONAVIRUS PANDEMIC

J. P. Schweihofer, T. Conklin, J. Baker, W. Degg, J. Hofman, J. Klausner, and J. W. Dwyer

3. FEEDER CALF RETAINED OWNERSHIP EDUCATIONAL PROGRAM: ALABAMA PASTURE TO RAIL

A. Tigue, H. R. Smith, C. L. Bratcher, L. K. Anderson, E. Blythe, S. P. Rodning, and J. T. Sawyer

4. EXPLORING THE MEAT INDUSTRY IN PUERTO RICO

K. Perez, I. M. Santana, K. I. Domenech, M. T. Rodriguez, and L. G. Garcia

Environment, Production Systems

1. COMPARISON OF WINTER COW FEEDING STRATEGIES ON OFFSPRING CARCASS CHARACTERISTICS AND MEAT QUALITY

E. Gubbels, R. R. Salverson, C. L. Wright, K. M. Cammack, J. F. Legako, Z. K. Smith, J. K. Grubbs, K. R. Underwood, K. C. Olson, and A. D. Blair

2. FABRICATION YIELDS OF SERIALLY HARVESTED IMPLANTED OR NONIMPLANTED STEERS

K. Wesley, T. Kirkpatrick, S. Pillmore, K. Cooper, T. Tennant, W. Nichols, J. Hutcheson, and T. Lawrence

3. COMPARISON OF CONVENTIONAL GRAIN-FED AND GRASS-FED FEEDING SYSTEM EFFECTS ON THE MICROBIOTA OF FECES FROM CALIFORNIA BEEF CATTLE

F. Yang, S. Klopatek, J. Oltjen, and X. Yang

4. EMPTY BODY COMPOSITION OF STEERS IMPLANTED WITH TRENBOLONE ACETATE + ESTRADIOL-17β VERSUS NON-HORMONE-TREATED CATTLE ACROSS MULTIPLE MARKETING ENDPOINTS

T. J. Kirkpatrick, K. Wesley, S. Pillmore, K. Cooper, F. Francis, T. Tennant, W. Nichols, J. Hutcheson, T. Lawrence, and Beef Carcass Research Center

5. COMPARISON OF METHANE GAS EMISSIONS FROM FRESH AND COOKED CHICKEN, PORK, BEEF, AND TURKEY

T. Price, J. Warren, G. Mafi, and R. Ramanathan

6. INFLUENCE OF CATTLE BACKGROUNDING SYSTEMS ON PERFORMANCE AND CARCASS CHARACTERISTICS

J. A. Langlie, B. Omontese, R. Cox, and M. Webb

7. THE MICROBIOME OF A NEWLY CONSTRUCTED MEAT PROCESSING FACILITY DIFFERS BASED ON ROOM FUNCTION AND TIME

A. D. Belk, N. Frazier, L. Fuerniss, I. Geornaras, B. Borlee, R. Delmore, J. Martin, and J. L. Metcalf

8. NON-CARCASS COMPONENT YIELDS OF TRENBALONE ACETATE + ESTRADIOL-17β IMPLANTED STEERS VERSUS NON-HORMONE TREATED STEERS ACROSS VARIOUS HARVEST ENDPOINTS

S. L. Pillmore, T. J. Kirkpatrick, K. Wesley, K. B. Cooper, F. Francis, T. Tennant, W. Nichols, J. Hutcheson, and T. Lawrence

9. MEAT ANALOGUE PRODUCTION FROM FERMENTED OKARA, TO IMPROVE SENSORY AND FUNCTIONAL PROPERTIES, AS WELL AS OXIDATIVE STRESS REDUCTION

A.Salaseviciene, S. Razavizadeh, G. Alencikiene, and L. Vaiciulyte-Funk

10. PILOT STUDY FOR OCCUPATIONAL EXPOSURE TO POTENTIAL MICROBIAL CONTAMINATION IN DAIRY FACILITY, CATTLE FEEDLOT, AND RANGELAND

L. Yang and X. Yang

Meat and Poultry Processing, Ingredient Technology and Packaging

1. EFFECT OF PROCESSING PARAMETERS AND STORAGE TIME ON THE SPOILAGE MICROBIOME OF TURKEY PRODUCTS

R. A. Furbeck, S. C. Fernando, and G. A. Sullivan

2. SENSORY EFFECTS OF HICKORY, CHERRY, AND MESQUITE WOOD USED TO GENERATE HIGH AND LOW TEMPERATURE SMOKE FOR AMERICAN-STYLE BARBECUE PORK RIBS

J. A. Ascencio, W. Harwood, M. A. Drake, and D. J. Hanson

3. BREADFRUIT FLOUR ENGINEERED WITH DIFFERENT TWIN-SCREW EXTRUSION CONDITIONS AND THE EFFECTS ON PHYSICOCHEMICAL PROPERTIES OF FLOUR AND TECHNOLOGICAL PROPERTIES OF MEAT EMULSIONS

S. Huang1, L. Roman, M. M. Martinez, and B. M. Bohrer

4. NITRIC OXIDE PRODUCTION IN POST-RIGOR SEMIMEMBRANOSUS PORK MUSCLE

K. M. Modrow, W. Osburn, and Osburn, Wesley N.

5. PHYSICOCHEMICAL CHANGES IN EDIBLE OILS AND FRIED DUCK MEAT DEPENDING ON FRY NUMBER

Y. Kim1, S.-H. Cho, K.-H. Seol, S.-M. Kang, and J.-H. Kim

6. YIELD ENHANCEMENT IN OVEN-ROASTED TURKEY BREAST USING A CLEAN-LABEL INGREDIENT SOLUTION

M. Matney, G. Mccoy, D. Unruh, S. Lasuer, T. Rourke, and S. Kumar

7. USE OF CULTURED CANE SUGAR FOR QUALITY ENHANCEMENT IN BEEF JERKY

D. Unruh, S. Lasuer, G. Mccoy, M. Matney, N. Sevart, R. Ames, and S. Kumar

8. EFFECTS OF TEA POLYPHENOLS AND GRAPE SEED EXTRACTS ON THE PREMATURE BROWNING OF BEEF PATTIES IN DIFFERENT PACKAGES

H. Lei, X. Luo, Y. Zhang, Y. Mao, P. Dong, X. Yang, and R. Liang

9. EFFECT OF NATURAL ANTIOXIDANTS ATTACHED TO THE PACKAGING ON THE SHELF LIFE OF COOKED HAM

R. Bermúdez Piedra, N. Echegaray, M. Pateiro, P. E. Munekata, O. López-Fernández, D. Franco, and J. M. Lorenzo

10. EFFECT OF FISH SAUCE AS A SUBSTITUTE FOR REFINED SALT ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF SMOKED AND COOKED PORK SAUSAGE

S. M. Kang, A. R. Maeng, H. V. Ba, Y. Kim, K.-H. Seol, S. Cho, P.-N. Seong, and J.-H. Kim

11. BEEF ABATTOIR WATER USAGE MAY BE REDUCED THROUGH LOW-VOLUME SPRAY CHILLING WITHOUT DETRIMENTAL IMPACTS ON BEEF QUALITY OR SALEABLE YIELD

N. C. Hardcastle, J. F. Legako, J. C. Brooks, M. F. Miller, S. R. Pohlman, S. R. Howard, G. Dolezal, and D. R. Woerner

12. TOWARDS THE REDUCTION OF NITRITE IN CURED MEAT: ROLE OF ASCORBATE?

A.Bonifacie, P. Gatellier, G. Nassy, A. Promeyrat, V. Santé-Lhoutellier, and L. Théron

13. EFFECT OF IN-THE-BAG DRY AGING ON THE FLAVOR PROFILE OF BEEF LOW-VALUE CUTS

L. Evasiuk, J. L. Aalhus, O. Lopez-Campos, I. L. Larsen, and N. Prieto

14. SPOILAGE PSEUDOMONAS SURVIVE THERMAL PROCESSING AND GROW DURING VACUUM-PACKAGED STORAGE IN AN EMULSIFIED MEAT SYSTEM

S. C. Watson, R. A. Furbeck, B. D. Chavez, and G. A. Sullivan

15. NITRIC OXIDE PRODUCTION IN PRE-RIGOR SEMIMEMBRANOSUS PORK MUSCLE

W. Osburn, K. Modrow, and W. N. Osburn

16. EFFECT OF INJECTING GINGER PROTEASE ON IMPROVING TENDERNESS IN M. BICEPS FEMORIS FROM CULLED DAIRY COWS

Z. B. Naqvi, M. A. Campbell, P. C. Thomson, D. M. McGill, R. D. Warner, and M. A. Friend

17. COMBINED EFFECT OF HIGH HYDROSTATIC PRESSURE WITH REDUCED SODIUM CHLORIDE AND SODIUM PHOSPHATE CONTENT ON THE STRUCTURE AND PALATABILITY OF BEEF GELS

A.Maksimenko, R. Kikuchi, S. Tsutsuura, and T. Nishiumi

18. EFFECT OF NATURAL ANTIMICROBIALS AGAINST CLOSTRIDIUM PERFRINGENS OUTGROWTH DURING COOLING OF TURKEY BREAST

K. Peterson, E. Boyle, K. Myers, T. O’Quinn, and J. Cannon

19. IMPROVEMENT OF PROTEIN FUNCTIONALITY AND GEL-FORMING ABILITY IN FAT-REDUCED PORK HOT DOGS USING HOT-BONING AND COLD-BATTER MINCING TECHNOLOGY

C. Naylor, M. P. Wonderly, H. C. Lee, S. Pokharel, and I. Kang

20. YIELD ENHANCEMENT IN COOKED BEEF PATTIES USING CULTURED CANE SUGAR

M. Matney, G. Mccoy, D. Unruh, S. Lasuer, T. Rourke, and S. Kumar

21. A VINEGAR-BASED ANTIMICROBIAL SOLUTION EXTENDS THE SHELF LIFE OF VACUUM-PACKAGED RAW CHICKEN PARTS

S. Lasuer, D. Unruh, M. Matney, G. Mccoy, N. Sevart, R. Ames, and S. Kumar

22. INCLUSION OF COFFEE BAGASSE EXTRACT ENHANCES TOTAL ANTIOXIDANT ACTIVITY IN PORK MEAT

M. Estrada-Alanis, R. D. Vargas-Sánchez, B. D. M. Torres-Martínez, G. R. Torrescano-Urrutia, N. Huerta-Leidenz, A. Sánchez-Escalante

23. REDUCING MOISTURE OF VACUUM AGED BEEF USING MEAT PADS

D. P. Candido, A. P. M. de Paula, and S. B. Pflanzer

Meat and Poultry Quality

1. EFFECTS OF GENETIC STRAIN OF BROILERS ON PROTEOME PROFILES OF NORMAL AND WOODY BREAST MUSCLE

K. V. To, T. Jarvis, M. W. Schilling, X. Zhang, Y. L. Campbell, S. P. Suman, J. D. Hendrix, W. Zhai, S. Li, J. Chen, and H. Zhu

2. EFFECT OF EARLY POSTMORTEM OXIDATIVE STRESS ON MITOCHONDRIAL REDOX STABILITY AND APOPTOSIS OF TWO PORCINE MUSCLES

M. Abdelhaseib, J. Zhang, and Y. H. B. Kim

3. EFFECT OF COUNTRY OF ORIGIN AND COOKING ENDPOINT TEMPERATURE ON THE FLAVOR PROFILE OF BEEF

N. Prieto, J. L. Aalhus, I. L. Larsen, Z. Pietrasik, and N. J. Gaudette

4. THE RELATIONSHIP BETWEEN THE HINDGUT MICROBIOMES AND CARCASS MERIT IN ANGUS STEERS

T. Krause, J. Lourenco, C. Welch, T. Callaway, and T. D. Pringle

5. PALATABILITY ASSESSMENTS OF BEEF TOP LOIN STEAKS PORTIONED BY WEIGHT OR BY THICKNESS SOURCED FROM VARIOUS CARCASS WEIGHT/RIBEYE SIZE COMBINATIONS

M. K. Foster, K. R. Caldwell, R. R. Kirkpatrick, A. N. Arnold, D. B. Griffin, K. B. Gehring, J. W. Savell

6. CONSUMER PALATABILITY OF AUSTRALIAN GRASS- AND GRAIN-FED SMOKED BEEF RIBS

J. C. Sarchet, N. C. Hardcastle, A. J. Garmyn, R. J. Polkinghorne, and M. F. Miller

7. EVALUATION OF DIETARY ZINC SUPPLEMENTATION ON LAMB PERFORMANCE AND CARCASS CHARACTERISTICS

J. G. Logar, C. L. Gifford, R. M. Knuth, H. C. Cunningham-Hollinger, A. L. Julian, C. M. Page, J. R. Whaley, B. Bisha, and W. C. Stewart

8. INFLUENCE OF CARCASS CHILLING SYSTEM ON CHUCK, LOIN, AND ROUND TEMPERATURE DECLINE

L. M. Hite, C. E. Bakker, T. C. DeHaan, A. D. Blair, K. R. Underwood, and J. K. Grubbs

9. SMART TUMBLING IMPROVED QUALITY AND PALATABILITY ATTRIBUTES OF FRESH BEEF M. LONGISSIMUS LUMBORUM AND M. SEMITENDINOSUS

J. R. Tuell and Y. H. B. Kim

10. EFFECT OF REPLACING COTTONSEED MEAL AND SORGHUM GRAIN WITH CORN DRIED DISTILLERS GRAINS WITH SOLUBLES IN LAMB FEEDLOT DIETS ON VOLATILE AROMA COMPOUNDS OF LAMB CHOPS

K. M. Hodges, Z. Hicks, C. R. Kerth, T. R. Whitney, K. R. Wall, R. K. Miller, W. S. Ramsey, and D. R. Woerner

11. INFLUENCE OF FEEDING COMPOSITION AND STORAGE TIME ON PHYSIC-CHEMICAL PARAMETERS OF CHURRA LAMB MEAT

P. E. S. Munekata, R. Bermudez, M. Pateiro, R. Dominguez, A. Maggiolino, D. Franco, and J. M. Lorenzo

12. INVESTIGATION INTO MECHANISMS UNDERPINNING DRY-AGING IMPACTS ON BEEF QUALITY ATTRIBUTES AND FLAVOR-RELATED COMPOUNDS

D. Setyabrata, S. Xue, K. Vierck, J. Legako, B. R. Cooper, T. J. Sobreira, and Y. H. B. Kim

13. TASTE-RELATED COMPONENTS IN HANWOO STEER AND COW LONGISSIMUS DORSI MUSCLES

S. Cho, K.-H. Seol, S. M. Kang, Y. Kim, H.-W. Seo, J.-H. Kim and H. V. Ba

14. THE INVESTIGATION OF DIFFERENT LEVELS OF VITAMIN A AND ITS EFFECTS ON CARCASS TRAITS, AND THE CONVERSION RATE OF EXTERNAL FAT COLOR IN CULL COWS

J. T. Parkinson, H. J. Cochran, A. E. Relling, S. L. Boyles, and L. G. Garcia

15. QUALITY DIFFERENCES IN TRADITIONAL AND CLEAN-LABEL CHICKEN PATTIES FORMULATED WITH WOODY BREAST MEAT

T. Jarvis, X. Zhang, C. Rowe, B. Smith, C. Crist, and M. W. Schiling

16. MUSCLE WATER PROPERTIES BY TIME-DOMAIN NUCLEAR MAGNETIC RESONANCE IN RAW INTACT BROILER PECTORALIS MAJOR WITH THE WOODY BREAST CONDITION

H. Zhuang, B. Pang, and B. C. Bowker

17. PINUS TAEDA POLYPHENOLS ADDITION IN BEEF FEEDING: EFFECTS ON VOLATILE COMPOUNDS AND ANTIOXIDANT ENZYME ACTIVITY

A. Maggiolino, E. Casalino, M. Faccia, J. M. Lorenzo Rodriguez, and P. De Palo

18. IMPACT OF PRODUCTION CLAIMS AND COLOR SCORING UNDER CONTROLLED LIGHTING ON PORK QUALITY TRAITS

K. Philipps, C. Carr, D. Newman, S. Beauchamp, C. Burdett, X. Sun, J. Apple, J. Young, and C. Roland

19. EFFECTS OF FEEDING BREWERS GRAINS, MAIZE STARCH, AND OMEGA 3 FATTY ACIDS ON GROWTH PERFORMANCE, MEAT QUALITY ATTRIBUTES, AND BLOOD STRESS INDICATORS OF VEAL

F. M. Giotto, E. L. Shebs, A. M. Cavender, D. E. Gerrard, M. A. Fonseca, and A. S. De Mello

20. EFFECT OF FAT LEVEL ON PREMATURE BROWNING OF MARBLING BEEF

W. Liu, X. Luo, Y. Zhang, Y. Mao, P. Dong, X. Yang, and R. Liang

21. EFFECTS OF PACKAGING METHODS AND FROZEN TEMPERATURE ON THE COLOR OF FROZEN BEEF ROLLS

F. Wang, R. Liang, Y. Zhang, X. Luo, and Y. Mao

22. ANALYSIS OF FOAL MEAT SHELF LIFE UNDER VACUUM AND MAP PACKAGING CONDITIONS

D. Franco, R. Bermúdez, P. E. S. Munekata, L. Cutillas-Barreiro, L. Purriños, and J. M. Lorenzo

23. MATHEMATICAL MODELS WILL HELP YOU TO DETERMINE SHELF LIFE OF COOKED MEAT PRODUCTS

L. Meinert, A. G. Koch, and T. Jacobsen

24. MORPHOLOGICAL, COMPOSITIONAL AND MECHANICAL CHARACTERISTICS OF BELLIES FROM IMMUNOCASTRATED AND INTACT MALE PIGS

M. Font I Furnols

25. POTENTIAL OF 2D QUANTITATIVE NUCLEAR MAGNETIC RESONANCE (2D qNMR) SPECTROSCOPY ANALYSIS FOR CHICKEN BREAST MEAT METABOLITES

H. C. Kim, Y.-J. Ko, K. H. Baek, and C. Jo1

26. SOW CLASSIFICATION BASED ON WEIGHT AND PARITY AFFECTS PORK QUALITY

J. J. Nehls, K. E. Hwang, and J. R. Claus

27. EFFECT OF SUPPLEMENTATION WITH MANGANESE AND CHONDROITIN SULPHATE ON CARCASS TRAITS AND BROILER MEAT QUALITY

J. A. Muñoz, T. S. Martins, T. A. J. Sant’Ana, P. L. M. Garbossa, L. F. Mueller, A. M. Ferrinho, G. V. de Moura, I. H. S. Fuzikawa, J. L. Gemelli, T. R. Amorim, H. C. Rocha, L. B. Ferreira, C. B. Barbalho, M. M. da Silva, M. D. Poleti, and A. S. C. Pereira

28. PACKAGING TYPE IMPACTS PROTEIN DEGRADATION AND FREE AMINO ACID PRODUCTION DURING POSTMORTEM STORAGE IN BEEF STEAKS

K. R. Vierck, J. F. Legako, J. Kim, B. J. Johnson, and J. C. Brooks

29. VASCULAR RINSING AND CHILLING EFFECTS ON MEAT QUALITY ATTRIBUTES FROM CULL DAIRY COWS WITH DIFFERENT BODY CONDITION SCORES AND WITH DIFFERENT CHILLING TEMPERATURES

S. C. Kethavath, K. E. Hwang, M. A. Mickelson, R. E. Campbell, and J. R. Claus

30. DETERMINING BEEF LONGISSIMUS LUMBORUM STEAK COLOR LIFE THRESHOLD AND EFFECT OF POSTMORTEM AGING TIME USING META-ANALYSIS

F. Najar, E. Boyle, C. Vahl, Q. Kang, J. Kastner, J. Amamcharla, and M. Hunt

31. INFLUENCE OF FEEDING A COVER CROP MIXTURE INCLUDING BRASSICAS DURING BACKGROUNDING ON CARCASS CHARACTERISTICS AND BEEF TENDERNESS

C. E. Bakker, L. M. Hite, A. D. Blair, J. K. Grubbs, C. L. Wright, D. W. Brake, A. J. Smart, and K. R. Underwood

32. IMPACTS OF IN UTERO HEAT STRESS ON CARCASS AND MEAT QUALITY TRAITS OF PORK LOINS

M. J. Nondorf, J. R. Tuell, J. Maskal, J. S. Johnson, and Y. H. B. Kim

33. APPLICATION OF GUAVA LEAF EXTRACT IN FRESH PORK SAUSAGE

T. T. T. Tran, N. M. N. Ton, T. T. Nguyen, V. V. M. Le, D. Sajeev, M. W. Schilling, and T. T. Dinh

34. GENDER STATUS AND MUSCLE TYPE MODULATES FATTY ACID COMPOSITION ASSOCIATED TO TRANSCRIPTS LEVELS OF ADIPOGENESIS-RELATED GENES IN BEEF

L. F. Mueller, P. Garbossa, A. Bridi, T. Amorim, T. Martins, J. Gemelli, A. Ferrinho, J. Muñoz, E. Fabricio, V. Ramos, A. Pereira, T. Sant`Ana, F. Baldi, J. Silveira, M. Poleti, and A. Pereira

35. EVALUATION OF BEEF CAMERA GRADING TECHNOLOGY TO ASSESS BISON CARCASS CHARACTERISTICS

J. K. Janssen, K. M. Cammack, W. J. Horne, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

36. EVALUATION OF BEEF CAMERA GRADING TECHNOLOGY TO ASSESS BISON CARCASS CHARACTERISTICS

J. K. Janssen, K. M. Cammack, W. J. Horne, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

37. INFLUENCE OF BISON HARVEST SYSTEMS ON ANIMAL STRESS RESPONSE, CARCASS TRAITS, AND MEAT QUALITY CHARACTERISTICS

J. K. Janssen, K. M. Cammack, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

38. INFLUENCE OF BISON FINISHING SYSTEMS ON CARCASS CHARACTERISTICS AND MEAT QUALITY

J. K. Janssen, K. M. Cammack, J. F. Legako, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

39. GROWTH PROMOTANT AND POSTMORTEM AGING EFFECTS ON COLLAGEN CHARACTERISTICS AND MEAT QUALITY OF SEMIMEMBRANOSUS MUSCLE FROM CROSSBRED ANGUS STEER CARCASSES

P. Coleman, B. C. Roy, and H. L. Bruce

40. EFFECT OF DRY AGING ON QUALITY ATTRIBUTES OF PORK LOINS

A. Wagner, D. Setyabrata and Y. H. B. Kim

41. CARCASS MERIT OF FIVE BRAHMAN-INFLUENCED BREED TYPES AND EFFECTS OF ELECTRICAL STIMULATION AND WET AGING ON PALATABILITY OF GRASS-FED BULLOCK MEAT

T. Riera-Sigala, N. Huerta-Leidenz, N. Jerez-Timaure, M. Arispe-Zubillaga, and A. R. Rodas-Gonzalez

42. CALPAIN AUTOLYSIS AND PROTEOLYSIS OF BOS TAURUS AND BOS INDICUS LONGISSIMUS LUMBORUM DURING 14-DAY AGING

M. McKinney, B. Hawryluk, C. Carr, P. Ramos, and T. Scheffler

43. IMPACT OF DIET AND QUALITY GRADE ON PROTEOMIC ANALYSIS OF OXIDIZED PROTEINS IN BEEF

N. A. Bland, N. J. Herrera, F. A. Ribeiro, M. L. Henriott, K. B. Hart, and C. R. Calkins

44. MEAT CONSUMPTION—WHAT DO FRENCH CONSUMERS FEEL ABOUT THE QUALITY OF BEEF?

M.-P. Ellies-Oury and J.-F. Hocquette

45. EFFECTS OF BONE AND SUBCUTANEOUS FAT ON THE YIELD AND PHYSICAL-CHEMICAL TRAITS OF DRY-AGED BEEF

A. P. S. Bernardo, F. A. Ribeiro, C. R. Calkins, and S. B. Pflanzer

46. IMPACT OF BEEF CARCASS SIZE ON CHILLING RATE, PH, DISPLAY COLOR, AND TENDERNESS OF TOP ROUND SUBPRIMALS

J. M. Lancaster, B. J. Buseman, T. M. Weber, J. A. Nasados, G. K. Murdoch, W. J. Price, M. J. Colle, and P. D. Bass

47. FREE CALCIUM CONCENTRATION, CALPAIN-2 ACTIVITY, AND FINAL PRODUCT TENDERNESS OF ELECTRICALLY STIMULATED BEEF

B. Buseman, T. Weber, J. Nasados, P. Bass, J. Van Buren, J. Lancaster, J. Smart, M. Doumit, G. Murdoch, W. Price, K. Insausti, and M. Colle

48. ENDPOINT TEMPERATURE AND VARIABILITY IN PORK AND BEEF COOKED TO VARYING DEGREES OF DONENESS USING TWO DIFFERENT COOKING METHODS

D. Shirey, E. Bryan, J. Redifer, B. Harsh, and A. Dilger

49. STUDY OF THE FATTY ACID PROFILE FROM FILLETS OF BROILERS AFFECTED BY DEEP PECTORAL MYOPATHY

A .Giampietro Ganeco, H. Borba, M. R. Pereira, E. A. Villegas-Cayllahua, É. N. F. Cavalcanti, F. B. Ferrari, R. F. Oliveira, and M. A. Trindade

50. THE RELATIONSHIP BETWEEN THE RUMEN MICROBIOME AND CARCASS MERIT IN ANGUS STEERS

T. Krause, J. Lourenco, C. Welch, M. Rothrock, T. Callaway, and T. D. Pringle

51. IMPACTS OF SMART TUMBLING ON MUSCLE ULTRASTRUCTURE, PROTEOLYSIS, AND QUALITY ATTRIBUTES OF FRESH BEEF LOINS (M. LONGISSIMUS LUMBORUM)

J. R. Tuell, Q. Yu, and Y. H. B. Kim

52. PROCESSING CHARACTERISTICS BETWEEN COMMERCIAL DUROC-SIRED AND HERITAGE BREED LARGE BLACK PIGS

Y. Guo, K. Sharp, S. Thayer, B. Richert, and S. Zuelly

53. COMPARISON OF THE PHYSICAL ATTRIBUTES OF PLANT-BASED GROUND BEEF ALTERNATIVES TO GROUND BEEF

K. Harr, S. G. Davis, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K. C. Olson, and T. G. O’Quinn

54. POSTMORTEM PROTEOMIC CHANGES IN NORMAL AND WOODY BROILER BREAST MUSCLE

X. Zhang, M. W. Schilling, W. Zhai, S. P. Suman, S. Li, J. Chen, H. Zhu, and D. S. Antonelo

55. EFFECT OF TERMINAL SIRE LINE AND TIMING OF IMMUNOCASTRATION ON PERFORMANCE, CARCASS, AND MEAT QUALITY

E. Kowalski, E. Vossen, S. Millet, M. Aluwé, and S. De Smet

56. EFFECT OF BOER GOAT AGE ON MEAT QUALITY

A.Abhijith, R. D. Warner, F. R. Dunshea, M. Ha, B. J. Leury, M. H. Zhang, A. Joy, R. Osei-Amponsah, and S. S. Chauhan

57. EXTENDING THE SHELF LIFE OF BEEF CHUCK ROLL STEAKS USING ACEROLA CHERRY POWDER AND ROSEMARY EXTRACT

J. B. Van Buren, B. J. Buseman, T. M. Weber, J. A. Nasados, J. M. Lancaster, J. H. Smart, P. D. Bass, and M. J. Colle

58. EFFECTS OF ROSEMARY AND GREEN TEA ANTIOXIDANTS ON GROUND BEEF PATTIES IN TRADITIONAL AND MODIFIED ATMOSPHERE PACKAGING

L. Yoder, D. VanOverbeke, R. Ramanathan, and G. Mafi

59. RETAIL LIGHTING AND POSTMORTEM AGING IMPACT THE PALATABILITY OF VACUUM-PACKAGED BEEF STEAKS

S. N. Barker, J. F. Legako, J. C. Brooks, and D. R. Woerner

60. EFFECT OF TENDERNESS CLASSIFICATION AND AGING TIME ON ABUNDANCE OF PEROXIREDOXIN-6 IN PORCINE LONGISSIMUS

Y. Zhang, L. Johnson, E. Steadham, E. Huff-Lonergan, and S. Lonergan

61. ASSESSING BIOCHEMICAL CHANGES IN NORMAL AND HIGH-PH BEEF LONGISSIMUS LUMBORUM IN RELATION TO BIOELECTRICAL IMPEDANCE ANALYSIS

F. Najar, E. Boyle, T. Houser, C. Vahl, J. Wolf, J. Gonzalez, J. Kastner, M. Chao, K. Cox, S. Stroda, and M. Hunt

62. EFFECT OF SIRE BREED AND AGE AT HARVEST ON SENSORY AND VOLATILE ATTRIBUTES OF LAMB LEG ROASTS

Z. M. Hicks, K. R. Wall, C. R. Kerth, T. W. Murphy, W. Stewart, R. K. Miller, and J. A. Boles

63. EVALUATING SHELF LIFE OF BEEF STEAKS OF CATTLE RAISED FROM DIFFERENT GRASS AND GRAIN FEEDING SYSTEMS

B.Bolkenov, S. Klopatek, J. Oltjen, X. Yang

64. INCREASED INTERNAL TEMPERATURE IN HEAVY BEEF CARCASSES INFLUENCES PRODUCT QUALITY

S. Egolf, A. Egolf, H. Rode, L. Hite, C. Bakker, A. Blair, K. Underwood, and J. Grubbs

65. HEAVIER BEEF HOT CARCASS WEIGHTS IMPACT SENSORY TRAITS

S. Egolf, J. Janssen, R. Cox, A. Egolf, H. Rode, L. Hite, C. Bakker, A. Blair, J. Grubbs, and K. Underwood

66. PLECTIN POSTMORTEM DEGRADATION AND ITS RELATION TO WATER DISTRIBUTION IN FRESH PORK

W. Zhang and X. Tian

67. EFFECTS OF DRY AND WET AGING ON VOLATILE AND AMINO ACID PROFILE OF USDA CHOICE AND PRIME STRIP LOINS

A. M. Cavender, D. Miner, F. M. Giotto, M. R. Ugur, T. Dinh, and A. S. De Mello

68. OXIDATIVE STRESS AS A MEASURE OF POSTMORTEM MEAT QUALITY IN CROSSBRED LAMBS

N. J. Herrera1, N. A. Bland, F. A. Ribeiro, M. L. Henriott, J. L. Petersen, and C. R. Calkins

69. EFFECT OF DIETARY SUPPLEMENTATION WITH SILKWORM (BOMBYX MORI L.) OIL ON FATTY ACID PROFILE OF RABBIT MEAT

A. Dalle Zotte, Y. Singh, M. Cullere, Z. Gerencsér, Z. Matics, S. Tenti, and S. Cappellozza

70. BACKFAT THICKNESS AS A PRIMARY INDEX REFLECTING THE PORK MEAT YIELD AND TECHNOLOGICAL QUALITY TRAITS

H. Van-Ba on behalf of Hyun-Woo Seo, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Jin-Hyoung Kim, S.-S. Moon, Y.-M. Choi, and K.-H. Seol

71. IMPACT OF NITRITE-EMBEDDED PACKAGING AND ENHANCEMENT ON DARK-CUTTING RAW AND COOKED BEEF COLOR

M. Denzer, D. VanOverbeke, G. Mafi, and R. Ramanathan

72. FROZEN-THAWED BISON MEAT DISPLAY AND SHELF LIFE

S. Wirt, T. Bergholz, J. Young, W. Keller, and R. Maddock

73. EFFECTS OF ANGUS SIRE BREEDING METHOD TO PREDOMINATELY ANGUS COWS ON STEER OFFSPRING GROWTH PERFORMANCE AND CARCASS TRAITS

F. L. Yang, K. S. Anschutz, J. G. Powell, J. T. Richeson, and F. W. Pohlman

Meat and Poultry Quality and Composition – Measurement and Prediction

1. SUBSTITUTING CORN FOR BARLEY IN BEEF FINISHER DIETS HAS ONLY MINOR EFFECTS ON BACKFAT FATTY ACID COMPOSITION

P. Vahmani, J. A. Johnson, B. D. Sutherland, G. B. Penner, N. Prieto, J. L. Aalhus, M. Juárez, O. López-Campos, and M. E. Dugan

2. AN INVESTIGATION INTO THE DEVELOPMENT OF ELECTROCHEMICAL SCREEN-PRINTED BIOSENSORS FOR FATTY ACID ANALYSIS IN MEAT

A. Smart, J. P. Hart, A. Crew, and O. Doran

3. IMPLEMENTATION OF THE CANADIAN RETAIL CUT BEEF YIELD GRADES

J. Segura, J. L. Aalhus, I. L. Larsen, N. Prieto, M. E. Dugan, and O. Lopez-Campos

4. EFFECT OF POSTMORTEM AGING AND GROWTH PROMOTANT USE ON M. GLUTEUS MEDIUS COLLAGEN CHARACTERISTICS AND MEAT QUALITY IN CROSSBRED ANGUS STEERS

P. Coleman, B. C. Roy, and H. L. Bruce

5. DIMENSIONAL MEASUREMENTS AND RETAIL YIELDS OF INDIVIDUAL MUSCLES AND SUBPRIMALS SOURCED FROM VARIOUS BEEF CARCASS WEIGHT/RIBEYE SIZE COMBINATIONS

K. R. Caldwell, M. K. Foster, J. L. Hunt, A. N. Arnold, D. B. Griffin, K. B. Gehring, and J. W. Savell

6. RELATIONSHIP OF SUBCUTANEOUS FAT COVERAGE TO INTRAMUSCULAR FAT EXPRESSION DETERMINED USING DIGITAL IMAGE ANALYSIS

B. B. Grimes, T. Kirkpatrick, K. Wesley, S. Pillmore, K. B. Cooper, F. Francis, T. Tennant, W. Nichols, J. Hutcheson, and T. Lawrence

7. THE RELATIONSHIP OF CARCASS GRADING FACTORS AND YIELD TRAITS OF HANWOO COW BEEF BY DIFFERENT SLAUGHTER AGES

H.-W. Seo on behalf of Hoa Van Ba, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Jin-Hyoung Kim, K.-H. Seol, S.-S. Moon, and S.-H. Cho

8. BIOCHEMICAL CHARACTERIZATION OF BEEF TONGUE AS VALUE-ADDED MEAT PRODUCT

A. Mohan, B. Bowker, S. E. Warren, and R. Singh

9. RELATIONSHIP OF VOLATILE COMPOUNDS AND CONSUMER SENSORY TRAITS FROM NEW ZEALAND GRASS-FED AND AMERICAN GRAIN-FED BEEF STRIP LOINS VARYING IN MARBLING LEVEL AND WET AGING TIME

T. J. Tilton, L. W. Lucherk, T. G. O’Quinn, J. F. Legako, J. C. Brooks, and M. F. Miller

10. TWO HANDHELD SPECTRAL DEVICES CAN DIFFERENTIATE GRASS- AND GRAIN-FED BEEF

R. R. Liddle, C. E. O. Coombs, and L. A. González

11. INFLUENCE OF PRODUCTION FACTORS ON BEEF PRIMAL TISSUE COMPOSITION

V. Sood, A. Rodas-González, S. Lam, Ó. López Campos, J. Segura, M. E. Dugan, J. Basarab, J. Aalhus, and M. Juárez

12. EVALUATION OF THE COMPUTER VISION SYSTEM (CVS) TO PREDICT PRIMAL COMPOSITION OF MATURE COWS

J. Segura, J. L. Aalhus, I. L. Larsen, N. Prieto, M. Juarez, and O. Lopez-Campos

13. THE RELATIONSHIP OF PORK CARCASS WEIGHT, LEANNESS PARAMETERS, AND IODINE VALUE IN THE ONTARIO COMMERCIAL PORK INDUSTRY

Z. Zhou and B. M. Bohrer

14. INVESTIGATION OF RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY (REIMS) TO CHARACTERIZE BEEF BRISKETS

W. T. Fletcher, B. Mills, A. J. Garmyn, J. F. Legako, D. R. Woerner, J. C. Brooks, and M. F. Miller

15. EVALUATION OF FRESH PORK COLOR USING A MINOLTA SPECTROPHOTOMETER, NIX SENSORS, AND SUBJECTIVE SCORING

X. Wei, B. Bohrer, B. Uttaro, O. López-Campos, N. Prieto, and M. Juarez

16. ASSESSING OUTCOMES OF GENETIC SELECTION PANELS TO PREDICT MARBLING IN CROSSBRED BEEF CATTLE

T. M. Weber, B. J. Buseman, J. A. Nasados, J. M. Lancaster, J. B. Van Buren, J. H. Smart, G. K. Murdoch, K. Insausti, P. D. Bass, and M. J. Colle

17. POTENTIAL OF VISIBLE AND NEAR INFRARED SPECTROSCOPY TO AUTHENTICATE BARLEY-FINISHED BEEF

W. Barragan, J. L. Aalhus, G. B. Penner, M. E. Dugan, M. Juarez, O. Lopez-Campos, P. Vahmani, J. Segura, J. Angulo, and N. Prieto

18. COLOR MUSE COLORIMETER AS AN ALTERNATIVE METHOD FOR MEASURING COLOR IN MEAT

D. S. Dang, J. F. Buhler, C. D. Stafford, N. E. Keele, A. N. Esco, J. Yang, and S. Matarneh

19. COMPARISON OF WARNER-BRATZLER SHEAR FORCE AND SLICE SHEAR FORCE IN SERIALLY SLAUGHTERED STEER CARCASSES

K. B. Cooper on behalf of West Texas A&M University, T. J. Kirkpatrick on behalf of West Texas A&M University, K. R. Wesley on behalf of West Texas A&M University, S. L. Pillmore on behalf of West Texas A&M University, F. L. Francis on behalf of West Texas A&M University, T. C. Tennant, W. T. Nichols, J. P. Hutcheson, and T. E. Lawrence

20. EFFECT OF DIFFERENT AGING METHODS ON THE FORMATION OF AROMA VOLATILES IN BEEF STRIP LOINS

D. Lee, H. J. Lee, M. Kim, J. W. Yoon, and C. Jo

21. IDENTIFICATION OF DIFFERENTIAL S-NITROSYLATED PROTEINS AND SITES IN DARK-CUTTING BEEF AND NORMAL BEEF USING ISOBARIC IODOTMT SWITCH ASSAY

W. Zhang, Q. Zhu, and Q. Hou

22. ANTIOXIDANT ACTIVITIES OF THREE DIFFERENT GRAPE POMACES AND SEEDS AND SENSORY ANALYSIS OF GRAPE POMACE PATTY

A. C. Pereira, C. J. Wolberg, C. Immoos, H. C. Lee, and I. Kang

23. DEVELOPING AN IN SITU MODEL OF DFD BY INJECTING IODOACETIC ACID INTO PRE-RIGOR BOVINE MUSCLE

J. F. Buhler, D. S. Dang, K. J. Thornton, D. P. Cornforth, and S. K. Matarneh

24. OPTIMIZATION OF A HIGH-CAPACITY SORPTIVE EXTRACTION (HI-SORB) METHOD COUPLED TO GAS CHROMATROGRAPHY-MASS SPECTROMETRY FOR THE DETERMINATION OF LIPID OXIDATION VOLATILE COMPOUNDS IN BEEF MEAT

E. Garicano Vilar, M. G. O’Sullivan, J. P. Kerry, and K. N. Kilcawley

25. INFLUENCE OF MINCING SPEED ON THE STRUCTURE OF MINCED MEAT

F. Witte, V. Heinz, J. Weiss, N. Terjung

Meat and Poultry Safety

1. ANTIMICROBIAL EFFICACY OF CHEMICAL TREATMENTS APPLIED BY IMMERSION OR SPRAYING AGAINST CAMPYLOBACTER JEJUNI INOCULATED ON CHICKEN WINGS

S. V. Gonzalez Sanchez, I. Geornaras, J. O. Reagan, and K. E. Belk

2. CONTROL OF E. COLI O157:H7 AND SALMONELLA DURING PRODUCTION OF ETHIOPIAN QWANTA

G. Allen, J. Brown, A. Cavallo, A. Diaz, S. Calderon, B. Woldeyohannes, and J. M. Scheffler

3. AN EVALUATION OF SODIUM FERRATE AS A GREEN PROCESSING CHEMISTRY

M. Barnas, J. McNaughton, A. J. Punchihewage Don, M. Roberts, and S. Auman

4. CLEAN LABEL SALMONELLA CONTROL IN RAW MINCED MEAT

E. Heintz and M. Eliasen

5. EFFECTS OF SLAUGHTERING METHODS (SKINNING, SCALDING, AND SINGEING) ON GOAT MEAT QUALITY

P. O. Fakolade

6. MICROBIAL GROWTH AND SHELF LIFE STUDY ON PORK LOINS BY THE APPLICATION OF DIFFERENT ANTIMICROBIALS

D. A. Vargas, M. F. Miller, D. R. Woerner, and A. Echeverry

7. PREVALENCE OF MICROBIOME IN SOIL AND WATER SAMPLES AROUND ANIMAL UNITS USING 16S rRNA SEQUENCING

N. Walker, M. A.-A. Sadek, K. Humagain, N. Banjara, and S. Pokharel

8. EFFECT OF UV-C IRRADIATION AND LACTIC ACID APPLICATION ON THE INACTIVATION OF INOCULATED LISTERIA MONOCYTOGENES IN VACUUM-PACKAGED BEEF MEAT

C. Rufo1, G. Brugnini, S. Rodríguez-Cortés, and Inocuidad, Alimentos y Nutrición

9. EFFECTS OF BACTERIOPHAGES AND PEROXYACETIC ACID APPLICATIONS ON BEEF CONTAMINATED WITH SALMONELLA DURING DIFFERENT GRINDING STAGES

E. L. Shebs, F. M. Giotto, S. T. Laidler, and A. S. De Mello

10. PREVALENCE OF MCR-HARBORING SALMONELLA SPP. AND ENTEROBACTERIACEAE ISOLATED FROM MEAT PRODUCTS, FOOD-PRODUCING ANIMALS, AND THEIR ENVIRONMENTS FROM DIFFERENT LOCATIONS IN THE DOMINICAN REPUBLIC

A. M. Perdomo, M. Bugarel, G. Loneragan, and A. Calle

11. EFFECTS OF PEROXYACETIC ACID AND CITRIC LACTIC ACID BLEND SPRAY ON THE SHELF LIFE OF VACUUM-PACKAGED BEEF

H. Wang and X. Yang

12. THE CHANGE OF ACID TOLERANCE RESPONSE OF SALMONELLA DURING A SIMULATED CHILLED BEEF STORAGE

P. Dong, C. Lang, X. Luo, Y. Zhang, Y. Mao, R. Liang, and L. Zhu

13. EFFECTS OF 3% ACETIC ACID ON SALMONELLA REDUCTION IN PORK TRIMMING

D. Sajeev, P. Anderson, C. Dahlgren, H. Thames, C. Fancher, A. Sukumaran, S. White, J. Feugang, O. Rivers, W. Schilling, and T. Dinh

14. EFFECT OF L28 SUPPLEMENTATION AS DIRECT FED MICROBIAL ON BEEF CATTLE PATHOGEN SHEDDING AND INDICATOR MICROORGANISM PRESENCE

D. E. Casas, S. J. Forgey, A. Echeverry, M. X. Sanchez-Plata, J. O. Sarturi, and M. F. Miller

15. REDUCTION OF SALMONELLA SPP. BY UV-C LED IRRADIATION

M. Fernandez, A. Calle, I. Arvelo, B. Montoya, and J. Thompson

16. COMMUNITY-LEVEL PHYSIOLOGICAL PROFILING OF REDUCED OR REPLACED SALT BOEREWORS BATTERS INOCULATED WITH ESCHERICHIA COLI

A. Hugo, A. Freitag, M. Cluff, A. Hitzeroth, and C. Hugo

17. EVALUATION OF UV-C IRRADIATION TO REDUCE LISTERIA MONOCYTOGENES CONTAMINATION IN MEAT PROCESSING PLANTS

C. Rufo, G. Brugnini, S. Rodríguez-Cortés, and Inocuidad, Alimentos y Nutrición

18. EXTENDING THE SHELF LIFE OF READY-TO-EAT FOODS BY INHIBITION OF THE GROWTH AND STAPHYLOCOCCAL ENTEROTOXIN A (SEA) PRODUCTION OF STAPHYLOCOCCUS AUREUS

S. Tsutsuura, T. Nishiumi, and M. Murata

19. PULSED ULTRAVIOLET LIGHT DECONTAMINATION OF MEAT CONVEYOR CONTACT SURFACES

J. R. Cassar, E. W. Mills, and A. Demirci

20. FATE OF ESCHERICHIA COLI ATCC 25922 IN BEEF STEAKS DURING SOUS VIDE COOKING AT DIFFERENT HOLDING TIME AND TEMPERATURE COMBINATIONS

H. B. Hunt, S. C. Watson, B. D. Chaves, and G. A. Sullivan

21. SURVIVAL OF LISTERIA MONOCYTOGENES ON COOKED HIGH PRESSURE TREATED BACON

H. Cetin-Karaca, S. Cruzen, and D. Ebbing

Muscle and Lipid Biology and Biochemistry

1. PROTEOME AND METABOLOME OF EARLY POSTMORTEM LONGISSIMUS DORSI TO EXPLORE ULTIMATE PH AND PORK QUALITY

E. Zuber, A. Outhouse, E. Huff-Lonergan, E. Steadham, and S. Lonergan

2. POTENTIAL FACTORS RELATED TO MUSCLE DEGENERATION IN WHITE STRIPING CHICKEN BREAST

H. Jeneske, C. Li, K. McMillin, and X. Fu

3. MITOCHONDRIAL FUNCTION AND INTEGRITY IN POSTMORTEM MUSCLE OF BRAHMAN AND ANGUS STEERS

P. Ramos, B. Hawryluk, L. Bell, M. McKinney, S. Wohlgemuth, and T. Scheffler

4. REDUCED AND NONREDUCED PEROXIREDOXIN-2 PROFILE OF AGED PORK LOINS CLASSIFIED BY INSTRUMENTAL STAR PROBE

L. G. Johnson, M. D. Schulte, E. M. Steadham, K. J. Stalder, E. Huff-Lonergan, and S. M. Lonergan

5. NONDESTRUCTIVE SEGREGATION OF COLOR-LABILE AND COLOR-STABLE BISON MUSCLES USING NEAR-INFRARED SPECTROSCOPY

M. M. Hasan, M. M. A. Chaudhry, C. Erkinbaev, J. Paliwal, S. Suman, and A. Rodas-Gonzalez

6. PRINCIPAL COMPONENT ANALYSIS OF THE MULTIVARIATE RELATIONSHIP BETWEEN OXIDATION PRODUCTS AND COLOR ATTRIBUTES IN BISON LONGISSIMUS LUMBORUM AND PSOAS MAJOR MUSCLES

M. M. Hasan, V. Sood, C. Erkinbaev, J. Paliwal, S. Suman, N. Prieto, and A. R. Rodas-Gonzalez

7. PEPTIDOMIC ANALYSIS OF PORCINE LIVER HYDROLYSATES USING SWATH-MS TO SEARCH BIOPEPTIDES

M. Lopez-Pedrouso, P. Borrajo, D. Franco, and J. M. Lorenzo

8. POSTMORTEM ENERGY METABOLISM IN LONGISSIMUS LUMBORUM OF BRAHMAN AND ANGUS STEERS

C. Gingerich, D. Jean, E. Hicks, B. Hawryluk, L. Bell, M. McKinney, P. Ramos, and T. Scheffler

9. METHODS FOR THE PARTIAL PURIFICATION OF PEROXIREDOXIN-2 IN PORCINE SKELETAL MUSCLE

L. G. Johnson, E. M. Steadham, E. Huff-Lonergan, and S. M. Lonergan

10. AN INVESTIGATION OF COLLAGEN CHARACTERISTICS AND COLLAGENASE ACTIVITY IN WOODY BREAST MEAT

R. Maurer, A. Welter, W. J. Wu, M. Chao, B. Bowker, and H. Zhuang

11. AN INVESTIGATION OF BIOCHEMICAL FACTORS AFFECTING ASIAN CONSUMERS PREFERENCE FOR STEWED GOAT MEAT

E. LaRoche, W. J. Wu, C. Chun, A. Welter, C. Jones, A. Crane, T. Houser, T. O’Quinn, and M. Chao

12. COMPARATIVE TRANSCRIPTOMIC PROFILE FOR MEAT TENDERNESS IN A MULTIBREED ANGUS-BRAHMAN POPULATION

J. C. C. Balieiro, J. L. Gutierrez, V. R. Paschoal, C. Carr, M. A. Elzo, and R. G. Mateescu

13. DIFFERENTIAL BEEF PROTEOMIC ANALYSIS BETWEEN STEERS AND BULLS

L. A. de Oliveira Stella, M. D. Poleti, H. B. dos Reis, A. G. Vignato do Barco, J. Pereira Eler, and J. C. de Carvalho Balieiro

14. NOVEL PROBE-TYPE OXYGEN SENSOR TO MEASURE OXYGEN CONSUMPTION IN BEEF STEAKS

M. Lawson, M. Denzer, G. Mafi, and R. Ramanathan

15. EFFECT OF TEMPERATURE AND PH ON THE PROTEIN DENATURATION IN MUSCLES OF DIFFERENT FIBER TYPES ANALYSED BY FOURIER TRANSFORM INFRARED (FTIR) MICRO SPECTROSCOPY

R. Vaskoska, A. Venien, M. Ha, J. White, R. Unnithan, T. Astruc, and R. Warner

16. SEEDS OIL OLEOGELS BASED ON NATURAL EDIBLE WAXES: OXIDATIVE STABILITY, SENSORY PROPERTIES, AND APPLICATION IN MEAT BURGERS PORK FAT SUBSTITUTES

A. Salaseviciene, I. Hamidioglu, G. Alencikiene, and M. Dzedulionyte

17. INVESTIGATING THE CONTRIBUTION OF MATURE COLLAGEN CROSSLINKS TO COOKED MEAT TOUGHNESS USING A STEWED BEEF SHANK MODEL

W. J. Wu, A. Welter, C. Chun, T. O’Quinn, G. Magnin, and M. Chao

18. AN INVESTIGATION OF THE RELATIONSHIP BETWEEN MUSCLE FIBER CROSS-SECTIONAL AREA AND MEAT TENDERNESS

P. Hammond, A. Welter, C. Chun, W. J. Wu, T. O’Quinn, and M. Chao

19. THE INFLUENCE OF BEEF CARCASS WEIGHT ON TROPONIN-T DEGRADATION AND HEAT SHOCK PROTEIN 70 IN TWO DIFFERENT MUSCLES

S. D. Nath, R. Maddock, M. Fevold, W. Keller, and K. Carlin

20. INFLUENCE OF ZINC AND RACTOPAMINE HYDROCHLORIDE SUPPLEMENTATION ON THE PROTEOME OF EARLY POSTMORTEM BEEF LONGISSIMUS THORACIS MUSCLE

M. D. Schulte, K. G. Hochmuth, E. M. Steadham, S. M. Lonergan, S. L. Hansen, and E. Huff-Lonergan

21. POTENTIAL RELATIONSHIP OF THE PORCINE MUSCLE THANATOTRANSCRIPTOME TO PORK QUALITY

A. King, A. Dickey, S. D. Shackelford, T. L. Wheeler, G. Rohrer, and D. Nonneman

22. CITRATE SYNTHASE ACTIVITY AS A MARKER FOR MITOCHONDRIAL CONTENT IN BOVINE LONGISSIMUS LUMBORUM POSTMORTEM

L. Bell, B. Hawryluk, M. McKinney, P. Ramos, and T. Scheffler

23. HYDROXYL RADICAL FOOTPRINTING OF BOVINE MYOGLOBIN USING PLASMA INDUCED MODIFICATION OF BIOMOLECULES (PLIMB)

J. Whalin, D. Benjamin, F. A. Choudhury, Y. Wu, Y. Wang, S. P. Suman, J. L. Shohet, and M. P. Richards

24. DEGREE OF DONENESS OF COOKED BEEF LONGISSIMUS MUSCLE ALTERS LIPID BIOACCESSIBILITY

E. A. L. West, A. X. Xu, B. M. Bohrer, M. Corradini, I. Joye, and M. A. Rogers

25. PROTEIN BIOMARKERS IDENTIFIED IN SUBCUTANEOUS FAT FROM ZEBU CATTLE CAN BE ASSOCIATED WITH ENDOCRINE HORMONES

T. S. Martins, M. D. Poleti, P. L. M. Garbossa, H. C. Rocha, A. G. V. do Barco, A. M. Ferrinho, J. Silva, T. R. Amorim, L. F. Mueller, J. A. Muñoz, I. H. S. Fuzikawa, G. V. de Moura, J. L. Gemelli, J. F. M. Gómez, R. Jordão, J. C. C. Balieiro, J. A. Negrão, F. Baldi, S. L. e Silva, and A. S. C. Pereira

26. LIPID METABOLOMIC CHANGES IN TWO MUSCLES FROM BEEF AT 2 HOURS AND 24 HOURS POSTMORTEM

K. Carlin, W. Keller, and K. Swanson

27. AN INTEGRATIVE OMICS APPROACH TO UNDERSTAND SARCOPLASMIC RETICULUM’S ROLE IN ELEVATED LEVELS OF FREE CALCIUM IN BROILER WOODY BREAST

A. Welter, W. J. Wu, C. Chun, P. Hammond, T. O’Quinn, M. Chao, E. Geisbrecht, D. Brooks, S. Hartson, B. Bowker, and H. Zhuang

28. GLOBAL CHANGES IN RIBOSOMAL PROTEIN EXPRESSION REGULATES MITOCHONDRIAL PROTEIN MASS AND FUNCTION IN DARK-CUTTING BEEF

F. Kiyimba, S. Hartson, J. Rogers, D. VanOverbeke, G. Mafi, and R. Ramanathan

29. EFFECTS OF LIGHT ON NONENZYMATIC METMYOGLOBIN REDUCTION IN VITRO

M. Scott, M. Denzer, G. Mafi, and R. Ramanathan