| Animal Welfare and Environment |
| Effect of microclimate during winter transport on chicken meat quality |
| RMC_2007_060_4_001_Dadgar.pdf |
| |
| Loading gantry versus traditional chute for the finisher pig: Effect on welfare parameters at time of marketing |
| RMC_2007_060_2_086_Berry.ppt |
| RMC_2007_060_4_086_Berry.pdf |
| |
| Consumer Topics |
| A comparison of high quality U.S. and Spanish beef |
| RMC_2007_060_3_002_Leick.pdf |
| RMC_2007_060_4_002_Leick.pdf |
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| Effect of portion size/shape on trained sensory panel effectiveness at determining meat palatability |
| RMC_2007_060_4_004_Nath.pdf |
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| Impact of consumer characteristics on willingness to pay |
| RMC_2007_060_4_005_Derington.pdf |
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| National consumer survey reveals beef flavor is the most important trait affecting satisfaction |
| RMC_2007_060_4_003_Mehaffey.pdf |
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| Meat and Meat Product Quality |
| Aberrations in post-mortem tenderization of pork |
| RMC_2007_060_2_093_Dilger.ppt |
| RMC_2007_060_4_093_Dilger.pdf |
| |
| Augmentation of the OSU near-infrared and in-plant beef video image analysis systems to sort carcasses into tenderness categories |
| RMC_2007_060_2_085_Price.ppt |
| RMC_2007_060_3_085_Price.pdf |
| RMC_2007_060_4_085_Price.pdf |
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| Consumer acceptability of beef loin steaks from dairy cattle finished on grass and concentrate feeding programs. |
| RMC_2007_060_4_009_Deal.pdf |
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| Contribution of lean and fat components on beef and pork species flavor |
| RMC_2007_060_3_008_Boler.pdf |
| RMC_2007_060_4_008_Boler.pdf |
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| Describing variation in economically important carcass production traits of crossbred beef cattle using Principal component analysis |
| RMC_2007_060_4_014_Mirzaei.pdf |
| |
| Effect of blade tenderization, aging time and aging temperature on tenderness of beef longissimus lumborum and gluteus medius |
| RMC_2007_060_4_019_King.pdf |
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| Effect of different salts on the formation of texture in pork meat |
| RMC_2007_060_2_099_Boerboom.ppt |
| RMC_2007_060_4_099_Boerboom.pdf |
| |
| Effect of ractopamine level, gender, and duration of Ractopamine on belly and bacon quality traits |
| RMC_2007_060_2_089_Scramlin.ppt |
| RMC_2007_060_4_089_Scramlin.pdf |
| |
| Effect of sire estimated breeding value (EBV) for growth rate on correlated pork quality traits |
| RMC_2007_060_2_087_Wagner.ppt |
| RMC_2007_060_4_087_Wagner.pdf |
| |
| Effects of animal age, boning method (hot-boned vs. cold-boned), and pH-enhancement on consumer ratings of beef |
| RMC_2007_060_4_023_Nath.pdf |
| |
| Effects of co-products from the ethanol industry on pork quality and palatability |
| RMC_2007_060_4_030_Widmer.pdf |
| |
| Effects of conjugated linoleic acid, salt and sodium tripolyphosphate on physical, sensory and instrumental color characteristics of beef striploins |
| RMC_2007_060_4_022_Rowe.pdf |
| |
| Effects of distillers grains finishing diets on mineral composition of beef |
| RMC_2007_060_4_011_deMello.pdf |
| |
| Effects of heating time and temperature on shear force and physicochemical characteristics of bovine longissimus epimysium |
| RMC_2007_060_2_079_Perera.ppt |
| RMC_2007_060_4_079_Perera.pdf |
| |
| Effects of pH-enhancement on sarcomere length, desmin degradation, moisture retention, palatability and consumer acceptability of normal and callipyge lamb |
| RMC_2007_060_2_020_Everts.ppt |
| RMC_2007_060_3_020_Everts.pdf |
| RMC_2007_060_4_020_Everts.pdf |
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| Factors affecting myoglobin color reversion in cooked ground beef patties |
| RMC_2007_060_2_102_Vogel.ppt |
| RMC_2007_060_4_102_Vogel.pdf |
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| Factors influencing belly firmness in pork carcasses |
| RMC_2007_060_3_032_Pringle.pdf |
| RMC_2007_060_4_032_Pringle.pdf |
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| Factors influencing tenderness in a commercial line of pigs |
| RMC_2007_060_2_088_Rincker.ppt |
| RMC_2007_060_3_088_Rincker.pdf |
| RMC_2007_060_4_088_Rincker.pdf |
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| Factors that influence USA consumers' overall sensory acceptance of domestic, Canadian, and Australian beef steaks |
| RMC_2007_060_4_010_Hodgen.pdf |
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| Growth rate of steers affects myofibrillar fragmentation index of muscle |
| RMC_2007_060_3_015_Boles.pdf |
| RMC_2007_060_4_015_Boles.pdf |
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| Influence of wet-aging on bloom stability of beef ribeye rolls |
| RMC_2007_060_3_025_Lee.pdf |
| RMC_2007_060_4_025_Lee.pdf |
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| Influence of wet-aging on bloom time of beef inside rounds |
| RMC_2007_060_3_027_Lee.pdf |
| RMC_2007_060_4_027_Lee.pdf |
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| Influence of wet-aging on bloom time of beef shoulder clods |
| RMC_2007_060_3_028_Lee.pdf |
| RMC_2007_060_4_028_Lee.pdf |
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| Influence of wet-aging on bloom time of beef top sirloin butts |
| RMC_2007_060_3_026_Lee.pdf |
| RMC_2007_060_4_026_Lee.pdf |
| |
| Noninvasive prediction of beef longissimus tenderness |
| RMC_2007_060_2_084_Wheeler.ppt |
| RMC_2007_060_4_084_Wheeler.pdf |
| RMC_2007_060_5_084_Wheeler.MPG |
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| Postmortem aging and enhancement increases tenderness of longissimus steaks from fed cull cows |
| RMC_2007_060_3_024_Hutchison.pdf |
| RMC_2007_060_4_024_Hutchison.pdf |
| |
| Predicting aged beef tenderness with a hyperspectral imaging system |
| RMC_2007_060_2_083_Grimes.ppt |
| RMC_2007_060_4_083_Grimes.pdf |
| RMC_2007_060_5_083_Grimes.mpeg |
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| Predicting carcass quality traits and market values of crossbred beef cattle |
| RMC_2007_060_4_013_Mirzaei.pdf |
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| Predicting cattle age using the eye lens |
| RMC_2007_060_4_012_Dikeman.pdf |
| |
| Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham |
| RMC_2007_060_3_033_Pham.pdf |
| RMC_2007_060_4_033_Pham.pdf |
| |
| Round muscle profiling: Influence of aging on palatability of specific wholesale round cuts |
| RMC_2007_060_2_078_Anderson.ppt |
| RMC_2007_060_4_078_Anderson.pdf |
| |
| Sarcomere length influences calpain mediated proteolysis of troponin-T |
| RMC_2007_060_4_016_Weaver.pdf |
| |
| The effects of rapid chilling beef carcasses on postmortem pH |
| RMC_2007_060_4_018_Herod.pdf |
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| The use of lactic acid meat cultures in a commercial beef processing facility - shelf life characteristics |
| RMC_2007_060_4_017_Collins.pdf |
| |
| The use of non-invasive measurements for predicting objective tenderness of muscles from the beef round |
| RMC_2007_060_2_082_Sawyer.ppt |
| RMC_2007_060_4_082_Sawyer.pdf |
| |
| Turkey breast quality affected by exposure of birds to endotoxin |
| RMC_2007_060_3_006_Titel.pdf |
| RMC_2007_060_4_006_Titel.pdf |
| |
| Ultimate pH affects microbial growth in vacuum packaged pork |
| RMC_2007_060_3_031_Holmer.pdf |
| RMC_2007_060_4_031_Holmer.pdf |
| |
| USMEF Internship Program 2006 |
| RMC_2007_060_2_103_Ryan.ppt |
| |
| Utilization of agglomerative hierarchical clustering in the analysis of hedonic scaled consumer acceptability data from muscle foods research projects |
| RMC_2007_060_3_007_Schilling.pdf |
| RMC_2007_060_4_007_Schilling.pdf |
| |
| Value optimization of muscles from the veal chuck |
| RMC_2007_060_4_029_Sapp.pdf |
| |
| Meat Processing, Ingredient Technology and Packaging |
| Color stability of dark-cutting beef enhanced with lactic acid |
| RMC_2007_060_4_040_Sawyer.pdf |
| |
| Consumer acceptability of cooked bacon produced from 1980 vs. 2005 pigs when fed 1980 or 2005 feeding programs |
| RMC_2007_060_4_034_Hanson.pdf |
| |
| Control of pathogenic and spoilage microorganisms on ready-to-eat meats using antimicrobial packaging |
| RMC_2007_060_2_097_Trivedi.ppt |
| RMC_2007_060_4_097_Trivedi.pdf |
| |
| Effect of bioprotectants on turkey sausage |
| RMC_2007_060_2_098_Dhamankar.ppt |
| RMC_2007_060_4_098_Dhamankar.pdf |
| |
| Effect of different cereal binders on the physico-chemical, textural, histological and sensory qualities of retort pouched buffalo meat blocks |
| RMC_2007_060_4_038_Prince.pdf |
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| Effects of moisture enhancement, enzyme treatment and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks |
| RMC_2007_060_4_021_Shand.pdf |
| |
| Effects of packaging atmospheres on beef color stability, instrumental tenderness, and cooked color |
| RMC_2007_060_4_042_Grobbel.pdf |
| |
| Estimation of heme oxidation in carboxymyoglobin |
| RMC_2007_060_4_039_Mancini.pdf |
| |
| Evaluation of physicochemical properties and antioxidantive activities of pork patties containing various levels of bogbunja (Rubus coreanus) extract during refrigerated storage |
| RMC_2007_060_4_036_Chin.pdf |
| |
| Lipid oxidation and color stability of raw restructured beef steaks prepared from mature cows |
| RMC_2007_060_2_101_Suman.ppt |
| RMC_2007_060_4_101_Suman.pdf |
| |
| Potassium and sodium bicarbonate to improve fresh pork muscle quality |
| RMC_2007_060_4_035_Booren.pdf |
| |
| Sensory evaluation of benzoate, propionate, and sorbate in ready-to-eat meat and poultry products |
| RMC_2007_060_3_045_Claus.pdf |
| RMC_2007_060_4_045_Claus.pdf |
| |
| Sensory, shear, and color evaluation of enhanced and non-enhanced beef strip loin steaks packaged in different environments and cooked to different degrees of doneness |
| RMC_2007_060_4_041_Kellermeier.pdf |
| |
| The impact of acidic marination on sensory and instrumental cooked color characteristics of dark-cutting beef |
| RMC_2007_060_4_043_Sawyer.pdf |
| |
| Trained and consumer panel ratings of 95% lean quick-service-restaurant-style ground beef patties manufactured using novel technology |
| RMC_2007_060_4_044_Everts.pdf |
| |
| Utilization of a mixed starter culture for biopreservation of cured comminuted chevon |
| RMC_2007_060_4_037_Hazarika.pdf |
| |
| Whitening chicken dark meat with the use of whey protein concentrate and whey protein isolate |
| RMC_2007_060_2_100_Husak.ppt |
| RMC_2007_060_4_100_Husak.pdf |
| |
| Meat Safety |
| An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef packing plants |
| RMC_2007_060_4_046_Bowling.pdf |
| |
| Control of Listeria monocytogenes on pre-cooked pork chops by irradiation combined with modified atmosphere packaging |
| RMC_2007_060_3_049_Kudra.pdf |
| RMC_2007_060_4_049_Kudra.pdf |
| |
| Development and evaluation of visual biosensors for rapid detection of Salmonella spp. and Listeria monocytogenes |
| RMC_2007_060_2_096_Goodridge.ppt |
| RMC_2007_060_4_096_Goodridge.pdf |
| |
| Effects of antimicrobial ingredients used to control Listeria monocytogenes on quality of natural casing wieners |
| RMC_2007_060_3_050_Muench.pdf |
| RMC_2007_060_4_050_Muench.pdf |
| |
| Evaluation of sample preparation methods for determination of water activity levels in whole muscle beef jerky |
| RMC_2007_060_3_047_Boyle.pdf |
| RMC_2007_060_4_047_Boyle.pdf |
| |
| Implementation of targeted interventions to control Escherichia coli O157:H7 after beef carcass microbiological mapping in a commercial abattoir |
| RMC_2007_060_3_053_Rekow.pdf |
| RMC_2007_060_4_053_Rekow.pdf |
| |
| Methods for Escherichia coli O157:H7 detection in needle tenderized red meat |
| RMC_2007_060_4_052_Clay.pdf |
| |
| Microbiological baselines validate a multi-step antimicrobial intervention for red meat carcasses processed in very small meat establishments |
| RMC_2007_060_3_055_Cutter.pdf |
| RMC_2007_060_4_055_Cutter.pdf |
| |
| Reduction of Escherichia coli O157:H7 and Salmonella using dry chilling in small processing plant environments |
| RMC_2007_060_3_054_Tittor.pdf |
| RMC_2007_060_4_054_Tittor.pdf |
| |
| The characterization of the growth of Salmonella spp in hot-boned, pre-rigor pork sausage |
| RMC_2007_060_4_051_Anderson.pdf |
| |
| The Opti.Form Listeria Control model 2007: A valuable tool to assess and improve the safety of meat and poultry products |
| RMC_2007_060_2_095_Visser.ppt |
| RMC_2007_060_4_095_Visser.pdf |
| |
| Use of commercial household steam and steam/vacuum cleaning systems to control microbial quality of meats |
| RMC_2007_060_4_048_Trivedi.pdf |
| |
| Meat Science Education and Extension Tools |
| An assessment of carcass decontamination interventions and employee training needs in very small establishments located in Pennsylvania |
| RMC_2007_060_3_057_Cutter.pdf |
| RMC_2007_060_4_057_Cutter.pdf |
| |
| Callipyge sheep and Clenbuterol-fed sheep: Models for developing laboratory skills in muscle growth and meat quality |
| RMC_2007_060_3_058_Pringle.pdf |
| RMC_2007_060_4_058_Pringle.pdf |
| |
| Development of a small-scale animal-carcass-retail cut traceability, inventory, and point-of-sale system |
| RMC_2007_060_3_056_Lawrence.pdf |
| RMC_2007_060_4_056_Lawrence.pdf |
| |
| Development of an internet based retail beef decision tool in cooperation with bovine myology |
| RMC_2007_060_4_059_Minary.pdf |
| |
| Muscle and Lipid Biology and Biochemistry |
| Activation of AMP-activated protein kinase inhibits adipogenesis in 3T3 cells |
| RMC_2007_060_4_060_Underwood.pdf |
| |
| AMP-activated protein kinase is negatively associated with intramuscular fat in beef cattle |
| RMC_2007_060_3_061_Underwood.pdf |
| RMC_2007_060_4_061_Underwood.pdf |
| |
| Carboxymyoglobin and lipid oxidation in vitro |
| RMC_2007_060_4_065_Suman.pdf |
| |
| Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins |
| RMC_2007_060_2_092_Bowker.ppt |
| RMC_2007_060_4_092_Bowker.pdf |
| |
| Sodium lactate influences equine myoglobin redox stability |
| RMC_2007_060_4_066_Ramanathan.pdf |
| |
| The effect of incubation temperature on recombinant caspase 3 mediated proteolysis of myofibrillar proteins |
| RMC_2007_060_4_062_Kemp.pdf |
| |
| The effect of ractopamine-HCl supplementation to cull cows on the cross-sectional area and diameter of type I and type IIA muscle fibers from four muscles |
| RMC_2007_060_3_064_Gonzalez.pdf |
| RMC_2007_060_4_064_Gonzalez.pdf |
| |
| Type IIB myofibers were absent in Longissimus dorsi muscle of beef cattle |
| RMC_2007_060_4_063_Tong.pdf |
| |
| Production Systems and Meat Quality |
| Analysis of lean and fat components at the rib-loin interface to predict beef carcass fabrication yield |
| RMC_2007_060_4_075_Farrow.pdf |
| |
| Carcass quality and longissimus tenderness of calf-fed steers and heifers produced using alternative growth-management strategies |
| RMC_2007_060_4_071_Woerner.pdf |
| |
| Carcass, meat quality and sensory evaluation of pork from pigs fed ractopamine at 0, 4.5 or 6.75 g/ton for the last 21 or 28 days of finishing |
| RMC_2007_060_2_090_Fernandez-Duenas.ppt |
| RMC_2007_060_4_090_Fernandez-Duenas.pdf |
| |
| Chemical and sensory properties of beef from known locations and finished on varying types and levels of roughage |
| RMC_2007_060_4_069_Jenschke.pdf |
| |
| Comparing three types of beef feedlot facilities and their effect on meat quality |
| RMC_2007_060_4_072_Machado.pdf |
| |
| Evaluation of water savings in washing slaughtered beef carcass heads and the use of image analysis for assessing cleanliness |
| RMC_2007_060_2_077_Spivey.ppt |
| RMC_2007_060_4_077_Spivey.pdf |
| |
| Feeding optaflexx(TM) 45 (ractopamine-HCl) to cull cows: effects on carcass composition and yield |
| RMC_2007_060_3_074_Dijkhuis.pdf |
| RMC_2007_060_4_074_Dijkhuis.pdf |
| |
| Genetic diversity of leptin gene related to carcass quality of 6 Thai beef cattle breeds |
| RMC_2007_060_3_076_Boonyanuwat.pdf |
| RMC_2007_060_4_076_Boonyanuwat.pdf |
| |
| Grass and limited grain feeding production systems with post-harvest treatment to maximize carcass and tenderness characteristics of Bonsmara steers |
| RMC_2007_060_4_070_Hawks.pdf |
| |
| Pork quality of 1980 vs. 2005 pigs when fed 1980 or 2005 feeding programs |
| RMC_2007_060_4_067_Fix.pdf |
| |
| Relationships between temperament, carcass traits and tenderness in Santa Gertrudis steers |
| RMC_2007_060_2_080_Ribeiro.ppt |
| RMC_2007_060_4_080_Ribeiro.pdf |
| |
| The effects of on-farm pre-harvest magnesium supplementation and stunning method on pork muscle quality |
| RMC_2007_060_2_091_Hanson.ppt |
| RMC_2007_060_4_091_Hanson.pdf |
| |
| The role of carcass length on pork cutting yields |
| RMC_2007_060_4_068_Varnold.pdf |
| |
| The u-calpain and calpastatin tenderness markers are predictive of tenderness variation among samples obtained from commercial U.S. select beef carcasses |
| RMC_2007_060_4_073_Shackelford.pdf |
| |
| Use of 25-hydroxyvitamin D3 to improve tenderness of beef from distiller's co-product-supplemented pasture- and feedlot-finished beef steers |
| RMC_2007_060_2_081_Knock.ppt |
| RMC_2007_060_4_081_Knock.pdf |
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