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Meat and Muscle Biology
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This is an Open Access Journal

Open Access journal
ISSN (Online) 2575-985X
Published by American Meat Science Association

[1 journal]

Carcass Characteristics and Quality Attributes of Beef from Cattle
Supplemented Zinc and Ractopamine Hydrochloride
- Abstract: The objective of this experiment was to identify the impact of supranutritional zinc (SUPZN) and ractopamine hydrochloride (RAC) supplementation of beef steers on postmortem protein degradation and tenderness development of extended (>14 d) aged steaks. It was hypothesized that RAC and SUPZN supplementation would influence meat quality development during extended aging of the longissimus [...]
  PubDate: Tue, 28 Feb 2023 21:10:00 +000
Review of Postmortem Protein Oxidation in Skeletal Muscle and the Role of
the Peroxiredoxin Family of Endogenous Antioxidants
- Abstract: The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that influence lipid and protein oxidation in fresh meat remain unelucidated. Peroxiredoxins are thiol-specific antioxidant proteins that are highly [...]
  PubDate: Tue, 21 Feb 2023 19:05:00 +000
Abstracts from the 2022 AMSA Reciprocal Meat Conference
- Abstract: Abstracts from the 2022 AMSA Reciprocal Meat Conference
  PubDate: Thu, 16 Feb 2023 19:20:00 +000
Muscle Profiling of the Biceps Femoris , Gluteus Accessorius , and Gluteus
Medius Comprising the Beef Top Sirloin Butt
- Abstract: Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirloin butt remains understudied. The objective was to compare fluid loss, objective color (L*,
  PubDate: Thu, 16 Feb 2023 19:05:00 +000
The Importance of Meat for Cognitive Development
- Abstract: Over 200 million children worldwide suffer from malnutrition and, as a result, are underdeveloped both physically and mentally. Meat has more bioavailable essential micronutrients than plants and is the best source of nutrient-rich foods for children aged 6 to 23 mo, according to the World Health Organization. By consuming meat, which contributes essential bioavailable micronutrients to diets, [...]
  PubDate: Thu, 16 Feb 2023 18:25:00 +000
American Meat Science Association Guidelines for Meat Color Measurement
- Abstract: Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle, that influence the chemical state of myoglobin. The complex nature of these interactions dictates that decisionsregarding evaluations of meat color be [...]
  PubDate: Thu, 02 Feb 2023 19:55:00 +000
Insights-Driven Development of Humanized Foods for Pets
- Abstract: Pet food is becoming increasingly similar to human food as most pet owners consider their pets to be part of the family. The recent rise in pet ownership is attributed to the pandemic as well as an increase in human–pet bonding, and both have driven growth in the pet food industry. Meeting the demand of pet owners for more transparency and higher quality products brings a challenge to the [...]
  PubDate: Mon, 30 Jan 2023 20:55:00 +000
Product Yield and Color of Striploin and Sirloin Cuts Transported at
Different Refrigerated Temperatures
- Abstract: The objective of this study was to determine the impact of environmental temperature during subprimal transporton moisture loss, color, and tenderness. Cases of striploins (n=24) and sirloins (n=24) were placed on 2 pallets. Each pallet was loaded on a refrigerated truck prechilled to −2.2°C (−2.2FT) or 3.3°C (3.3FT) and transported for 12 h prior to arriving at the South Dakota [...]
  PubDate: Mon, 23 Jan 2023 17:55:00 +000
Labeling Terms and Production Claims Influence Consumers’ Palatability
Perceptions of Ground Beef
- Abstract: The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat ground beef were procured and fabricated into 151.2 g patties. Pairs of patties from each chub were randomly assigned to one consumer panel [...]
  PubDate: Mon, 19 Dec 2022 06:00:00 +000
Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef
Palatability
- Abstract: Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate the interactions of marbling level and bone state. Subprimals were collected from both sides of 12 beef carcasses per quality grade and aged for [...]
  PubDate: Wed, 07 Dec 2022 16:25:00 +000

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