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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Research Project #433172

Research Project: Strategies to Optimize Meat Quality and Composition of Red Meat Animals

Location: Meat Safety and Quality

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies Reprint Icon - (Peer Reviewed Journal)
Warner, R.D., Wheeler, T.L., Ha, M., Li, X., Bekhit, A., Morton, J., Vaskoska, R., Dunshea, F.R., Liu, R., Purslow, P., Zhang, W. 2021. Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science. 185. Article 108657. https://doi.org/10.1016/j.meatsci.2021.108657.

Meat tenderness: Underlying mechanisms, instrumental measurement, and sensory assessment Reprint Icon - (Proceedings)
Warner, R., Miller, R., Ha, M., Wheeler, T.L., Dunshea, F., Li, X., Vaskoska, R., Purslow, P. 2021. Meat tenderness: Underlying mechanisms, instrumental measurement, and sensory assessment. In: Proceedings of 2020 International Congress of Meat Science and Technology and the AMSA Reciprocal Meat Conference, August 2-7, 2020, virtual. Meat and Muscle Biology. 4(2):17, 1-25. https://doi.org/10.22175/mmb.10489.

Extended aging and marbling class effects on color stability of beef Longissimus lumborum, Gluteus medius, and Biceps femoris steaks Reprint Icon - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Cushman, R.A., Wheeler, T.L. 2021. Extended aging and marbling class effects on color stability of beef Longissimus lumborum, Gluteus medius, and Biceps femoris steaks. Meat and Muscle Biology. 5(1):1-14. https://doi.org/10.22175/mmb.11139.

Potential relationship of the porcine muscle thanatotranscriptome to pork quality - (Abstract Only)
King, D.A., Dickey, A.M., Shackelford, S.D., Wheeler, T.L., Rohrer, G.A., Nonneman, D.J. 2020. Potential relationship of the porcine muscle thanatotranscriptome to pork quality. [Abstract]. International Congress of Meat Science and Technology Proceedings. Poster No. 206.

The Ham Halo condition: Characterization and a possible approach for mitigation Reprint Icon - (Abstract Only)
King, D.A., Shackelford, S.D., Nonneman, D.J., Rohrer, G.A., Wheeler, T.L. 2020. The Ham Halo condition: Characterization and a possible approach for mitigation. Journal of Animal Science. 98(Supplement 4):96. https://doi.org/10.1093/jas/skaa278.176.

Sire variation in the severity of the ham halo condition Reprint Icon - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Nonneman, D.J., Rohrer, G.A., Wheeler, T.L. 2020. Sire variation in the severity of the ham halo condition. Meat and Muscle Biology. 4(1). https://doi.org/10.22175/mmb.9743.

Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg Reprint Icon - (Peer Reviewed Journal)
Lerner, A.B., Rice, E.A., Tokach, M.D., DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Woodworth, J.C., O'Quinn, T.G., Gonzalez, J.M., Allerson, M.W., Dilger, A.C., Boler, D.D., Price, H.E., Lowell, J.E., Richardson, E., Barkley, K.E., Honegger, L.T., Harsh, B.N., Shackelford, S.D., Wheeler, T.L., King, D.A., Fields, B. 2020. Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg. Translational Animal Science. 4:1252-1262. https://doi.org/10.1093/tas/txaa065.

Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness Reprint Icon - (Peer Reviewed Journal)
Schulte, M.D., Johnson, L.G., Zuber, E.A., Steadham, E.M., King, D.A., Huff-Lonergan, E., Lonergan, S.M. 2020. Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness. Meat and Muscle Biology. 4(1):8, 1-14. https://doi.org/10.22175/mmb.9566.

Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings Reprint Icon - (Peer Reviewed Journal)
Rice, E.A., Lerner, A.B., Olson, B.A., Prill, L.L., Drey, L.N., Price, H.E., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Gonzalez, J.M., Tokach, M.,D. DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Allerson, M.W., Fields, B., Shackelford, S.D., King, D.A., Wheeler, T.L., Dilger, A.C., Boler, D.B., O'Quinn, T.G. 2019. Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings. Meat and Muscle Biology. 3(1):447-456. https://doi.org/10.22175/mmb2019.07.0027.

Effects of increased pork hot carcass weights. 1: Chop thickness impact on consumer visual ratings Reprint Icon - (Peer Reviewed Journal)
Rice, E.A., Lerner, A.B., Olson, B.A., Prill, L.L., Drey, L.N., Price, H.E., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Gonzalez, J.M., Tokach, M.D., DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Allerson, M.W., Fields, B., Shackelford, S.D., King, D.A., Wheeler, T.L., Dilger, A.C., Boler, D.D., O'Quinn, T.D. 2019. Effects of increased pork hot carcass weights. 1: Chop thickness impact on consumer visual ratings. Meat and Muscle Biology. 3(1):433-446. https://doi.org/10.22175/mmb2019.07.0026.

Characterizing ham and loin quality as hot carcass weight increases to an average of 119 kilograms Reprint Icon - (Peer Reviewed Journal)
Price, H.E., Lerner, A.B., Rice, E.A., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Tokach, M.D., Dritz, S.S., Goodband, R.D., DeRouchey, J.M., O'Quinn, T.G., Allerson, M.W., Fields, B., King, D.A., Wheeler, T.L., Shackelford, S.D., Dilger, A.C., Boler, D.D. 2019. Characterizing ham and loin quality as hot carcass weight increases to an average of 119 kilograms. Meat and Muscle Biology. 3(1):330-343. https://doi.org/10.22175/mmb2019.06.0019.

Influence of postmortem aging and post-aging freezing on pork loin quality attributes Reprint Icon - (Peer Reviewed Journal)
Schulte, M.D., Johnson, L.G., Zuber, E.A., Patterson, B.M., Outhouse, A.C., Fedler, C.A., Steadham, E.M., King, D.A., Prusa, K.J., Huff-Lonergan, E., Lonergan, S.M. 2019. Influence of postmortem aging and post-aging freezing on pork loin quality attributes. Meat and Muscle Biology. 3(1):313-323. https://doi.org/10.22175/mmb2019.05.0015.

Comparison of machine learning algorithms for predictive modeling of beef attributes using rapid evaporative ionization mass spectrometry (REIMS) data Reprint Icon - (Peer Reviewed Journal)
Gredell, D.A., Schroeder, A.R., Belk, K.E., Broeckling, C.D., Heuberger, A.L., Kim, S., King, D.A., Shackelford, S.D., Sharp, J.L., Wheeler, T.L., Woerner, D.R., Prenni, J.E. 2019. Comparison of machine learning algorithms for predictive modeling of beef attributes using rapid evaporative ionization mass spectrometry (REIMS) data. Scientific Reports. 9:5721. https://doi.org/10.1038/s41598-019-40927-6.

Metabolomic investigation of tenderness and aging response in beef longissimus steaks Reprint Icon - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Broeckling, C.D., Prenni, J.E., Belk, K.E., Wheeler, T.L. 2019. Metabolomic investigation of tenderness and aging response in beef longissimus steaks. Meat and Muscle Biology. 3(1):76-89. https://doi.org/10.22175/mmb2018.09.0027.

Correlation comparisons of early and aged quality traits of pork aged either as intact loins or case-ready chops Reprint Icon - (Peer Reviewed Journal)
Klehm, B.J., Overholt, M.F., Lowell, J.E., King, D.A., Shackelford, S.D., Dilger, A.C., Boler, D.D. 2018. Correlation comparisons of early and aged quality traits of pork aged either as intact loins or case-ready chops. Meat and Muscle Biology. 2(1):353-361. https://doi.org/10.22175/mmb2018.06.0016.

Metabolomic investigation of tenderness and aging response in beef longissimus steaks - (Proceedings)
King, D.A., Shackelford, S.D., Broeckling, C.D., Prenni, J.E., Belk, K., Wheeler, T.L. 2018. Metabolomic investigation of tenderness and aging response in beef longissimus steaks. In: Proceedings of the International Congress of Meat Science and Technology. Melbourne, Australia, 12-17 Aug. 2018. Session 10. Available: http://icomst-proceedings.helsinki.fi/papers/2018_10_05.pdf

Predicting aged pork quality using a portable Raman device Reprint Icon - (Peer Reviewed Journal)
Santos, C., Zhao, J., Dong, X., Lonergan, S., Huff-Lonergan, E., Outhouse, A., Carlson, K., Prusa, K., Fedler, C., Yu, C., Shackelford, S.D., King, D.A., Wheeler, T.L. 2018. Predicting aged pork quality using a portable Raman device. Meat Science. 145:79-85. https://doi.org/10.1016/j.meatsci.2018.05.021.

Characterizing the ham halo condition: A color defect in fresh pork biceps femoris muscle Reprint Icon - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Schnell, T., Pierce, L., Wheeler, T.L. 2018. Characterizing the ham halo condition: A color defect in fresh pork biceps femoris muscle. Meat and Muscle Biology. 2(1):205-213. https://doi.org/10.22175/mmb2018.02.0001.