MEAT SCIENCE - Texas A&M University (TAMU) Scholar

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USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.. 214:109516-109516. 2024
Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters.. 204:109252-109252. 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.. 204:109255-109255. 2023
Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures.. 205:109319-109319. 2023
Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes.. 205:109292-109292. 2023
Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork.. 172:108309-108309. 2021
Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations.. 172:108319-108319. 2021
Producing high-oleic acid beef and the impact of ground beef consumption on risk factors for cardiovascular disease: A review. 163:108076-108076. 2020
Zilpaterol hydrochloride lowers marbling score by dilution of marbling and depression of intramuscular adipocyte volume in M. longissimus dorsi of beef steers.. 170:108238-108238. 2020
Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.. 150:141-148. 2019
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.. 146:1-8. 2018
Slip points of subcutaneous adipose tissue lipids do not predict beef marbling score or percent intramuscular lipid.. 139:201-206. 2018
Residual feed intake, carcass traits and meat quality in Nellore cattle.. 128:34-39. 2017
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef.. 116:165-173. 2016
Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals.. 116:230-235. 2016
Flavor and tenderness descriptive attributes in steaks with different steak thickness, quality grade and cooking surface temperatures. 112:115-116. 2016
USDA provides new and updated meat nutrient data and applications, through university and industry collaborations. 112:148-149. 2016
Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.. 117:27-35. 2016
Improved sensitivity for determining thiobarbituric acid reactive substances in ground beef.. 117:85-88. 2016
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round.. 110:236-244. 2015
Effectiveness of innovative sanitizing products on controlling Listeria innocua on retail deli slicers. 101:153-154. 2015
Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.. 104:30-36. 2015
Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.. 103:46-53. 2015
Substituting redberry juniper for oat hay in lamb feedlot diets: Carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits.. 104:1-7. 2015
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.. 97:558-567. 2014
Determination of tetracyclines in pig and other meat samples using liquid chromatography coupled with diode array and tandem mass spectrometric detectors.. 96:1332-1339. 2014
Effects of ovariectomization and ractopamine hydrochloride inclusion on heifer feedlot performance, meat yield, and tenderness of select muscles.. 96:73-81. 2014
Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.. 97:21-26. 2014
Development of a novel device for applying uniform doses of electron beam irradiation on carcasses.. 96:373-378. 2014
Effects of quality grade, yield grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round. 96:447-447. 2014
Influence of mitochondrial efficiency on beef lean color stability. 96:476-476. 2014
Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate.. 95:486-494. 2013
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals.. 90:420-425. 2012
The evolution of lean beef: identifying lean beef in today's U.S. marketplace.. 90:1-8. 2012
Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs.. 92:511-518. 2012
Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.. 90:747-754. 2012
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness.. 89:228-232. 2011
Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States.. 88:610-618. 2011
Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits.. 89:160-165. 2011
Conjugated linoleic acids content in M.longissimus dorsi of Hanwoo steers fed a concentrate supplemented with soybean oil, sodium bicarbonate-based monensin, fish oil.. 85:210-214. 2010
Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.. 85:96-103. 2010
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.. 85:104-109. 2010
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.. 84:14-22. 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.. 85:792-794. 2010
Carcass fatty acid mapping.. 81:658-663. 2009
National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments.. 81:335-343. 2009
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres.. 82:234-240. 2009
Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle.. 81:300-306. 2009
Relationship of temperament, growth, carcass characteristics and tenderness in beef steers.. 81:433-438. 2009
Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles.. 83:376-382. 2009
The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties.. 81:647-652. 2009
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups.. 80:795-804. 2008
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins.. 79:631-639. 2008
Biomechanical and microbiological changes in natural hog casings treated with ozone.. 79:155-162. 2008
Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP.. 78:359-368. 2008
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.. 80:997-1004. 2008
Identifying muscle and processing combinations suitable for use as beef for fajitas.. 80:259-271. 2008
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments.. 77:357-364. 2007
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.. 75:324-331. 2007
Effects of oral vitamin D(3) supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattle.. 75:150-158. 2007
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.. 74:272-280. 2006
Beef hide antimicrobial interventions as a means of reducing bacterial contamination.. 73:245-248. 2006
Physical, chemical, and histological characteristics of 18 lamb muscles.. 73:48-54. 2006
Retail cutting characteristics for US Choice and US Select beef subprimals.. 73:116-131. 2006
Carcass merit between and among family groups of Bos indicus crossbred steers and heifers.. 72:496-502. 2006
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses.. 73:475-483. 2006
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle.. 74:546-556. 2006
Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints.. 73:432-441. 2006
Innovative wholesale carcass fabrication and retail cutting to optimize beef value.. 71:743-752. 2005
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.. 71:451-463. 2005
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.. 70:665-682. 2005
Effects of pre-harvest supplemental chlorate on beef carcass and meat quality.. 70:215-221. 2005
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials.. 70:91-97. 2005
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon.. 70:121-131. 2005
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings.. 70:197-203. 2005
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces.. 69:401-407. 2005
Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. Sternocephalicus pars mandibularis.. 70:621-626. 2005
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses.. 68:529-535. 2004
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat.. 68:145-154. 2004
Perimysium thickness as an indicator of beef tenderness.. 67:329-334. 2004
A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin.. 66:621-627. 2004
Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA.. 66:399-406. 2004
Evaluation of low-fat sausage containing desinewed lamb and konjac gel.. 68:221-233. 2004
Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow.. 67:675-681. 2004
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values.. 66:225-229. 2004
Evaluation of fat sources on cholesterol and lipoproteins using pigs selected for high or low serum cholesterol.. 66:55-61. 2004
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate.. 65:1223-1230. 2003
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level.. 65:1211-1222. 2003
Warner-Bratzler shear evaluations of 40 bovine muscles.. 64:507-512. 2003
Using Activa TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus. 64:27-33. 2003
Using Activa TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus.. 64:27-33. 2003
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype.. 58:381-387. 2001
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype.. 58:381-387. 2001
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds.. 53:23-29. 1999
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment. 52:235-246. 1999
Body composition of lambs receiving 30 or 60 days of exercise training and (or) fenoterol treatment.. 52:235-246. 1999
Dietary tea reduces the iron content of beef.. 53:221-226. 1999
The use of elastography to measure quality characteristics of pork semimembranosus muscle.. 53:31-35. 1999
Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system).. 53:45-57. 1999
Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat.. 50:55-72. 1998
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.. 45:531-537. 1997
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.. 45:531-537. 1997
Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.. 44:235-243. 1996
Implant and biological type effects on beef carcass characteristics.. 41:47-53. 1995
Influence of production system on carcass characteristics of F(1) Wagyu Angus steers and heifers.. 41:1-5. 1995
Relationship between USDA and Japanese beef grades.. 39:87-95. 1995
Relationship between USDA and Japanese beef grades.. 39:87-95. 1995
Objective measurements of carcass and meat quality.. 36:191-202. 1994
Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu Cattle.. 38:361-364. 1994
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.. 37:195-204. 1994
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.. 38:443-451. 1994
Carcass characteristics of Angus steers fed to Japanese market standards.. 33:385-390. 1993
Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers.. 35:289-298. 1993
Growth and carcass characteristics of Angus and American Wagyu steers.. 34:327-334. 1993
Hot water decontamination of beef carcasses for reduction of initial bacterial numbers.. 35:397-401. 1993
Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle.. 32:449-458. 1992
Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins.. 31:175-190. 1992
Microbiological effects of acid decontamination of pork carcasses at various locations in processing.. 32:413-423. 1992
Palatability of beef from bulls administered exogenous hormones.. 32:397-405. 1992
Performance and carcass characteristics of bulls as influenced by exogenous hormones.. 32:387-396. 1992
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef.. 31:279-286. 1992
Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products.. 27:329-341. 1990
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels.. 26:295-311. 1989
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork.. 25:69-79. 1989
Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissues.. 24:249-260. 1988
Evaluation of live and carcass techniques for predicting beef carcass composition.. 23:111-129. 1988
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.. 23:139-149. 1988
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat.. 23:165-177. 1988
Mineral composition of lamb carcasses from the United States and New Zealand.. 24:47-59. 1988
Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bulls.. 19:253-263. 1987
Effect of feed energy intake on collagen characteristics and muscle quality of mature cows.. 21:287-294. 1987
Effect of feeding regimen, breed and sex condition on carcass composition and feed efficiency.. 20:39-50. 1987
Spray-chilling and carcass decontamination systems using lactic and acetic acid.. 21:1-14. 1987
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.. 19:217-226. 1987
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics.. 21:67-72. 1987
The influence of diet and time on feed on carcass traits and quality.. 19:303-313. 1987
Chronological age and breed-type effects on carcass characteristics and palatability of bull beef.. 17:187-198. 1986
The effect of sex condition and growth implants on bovine muscle fiber characteristics.. 17:79-95. 1986
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat.. 18:161-172. 1986
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat.. 18:241-253. 1986
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feed.. 14:137-152. 1985
Characterization of cutability and palatability attributes among different slaughter groups of beef cattle.. 13:167-183. 1985
Cutability comparisons of Charolais crossbred bulls and steers.. 13:113-127. 1985
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatability.. 15:125-135. 1985
Palatability characteristics of loin steaks from Charolais crossbred bulls and steers.. 15:235-246. 1985
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feed.. 15:37-50. 1985
Tenderness of major muscles from three breed-types of cattle at different times-on-feed.. 13:151-166. 1985
USDA yield grades and various carcass traits as predictors of carcass composition.. 14:153-164. 1985
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth Indicator.. 11:13-26. 1984
Sex, age and breed related changes in bovine testosterone and intramuscular collagen.. 10:187-195. 1984
Predicting cutability of packer-trimmed pork loins.. 7:313-322. 1982
Quality, palatability and weight loss of pork as affected by electrical stimulation.. 7:43-50. 1982
Electrical stimulation of ante-mortem stressed beef.. 6:159-162. 1982
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls.. 6:97-109. 1982
Mechanisms of ultrastructural changes in electrically stimulated beef Longissimus muscle.. 6:71-77. 1982
Enhancement of lean characteristics of veal carcasses by electrical stimulation.. 6:65-69. 1982
Comparison of methods for measuring sarcomere length in beef semitendinosus muscle.. 5:261-266. 1981
The chilling of carcasses. 2005
Elastography of beef muscle. 1994
What do we need for a value-based beef marketing system? 1994

MEAT SCIENCE Journal

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