Skip to main content
ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Research Project #442301
Research Project: Approaches for Improving and Measuring Red Meat Quality and Composition

Location: Meat Safety and Quality

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

Multivariate examination of metabolic contributions to beef longissimus lumborum flavor Reprint Icon - (Peer Reviewed Journal)
King, D.A., Miller, R.K., McKeith, R.O., Grayson, A.L., Shackelford, S.D., Gehring, K.B., Savell, J.W., Wheeler, T.L. 2024. Multivariate examination of metabolic contributions to beef longissimus lumborum flavor. Meat and Muscle Biology. 8(1). Article 17055. https://doi.org/10.22175/mmb.17055.

Muscle of dark and normal beef differs metabolically Reprint Icon - (Peer Reviewed Journal)
Kirkpatrick, L.T., Gomez, J.F.M., Beline, M., Yen, C.N., Bodmer, J.S., Wicks, J.C., Shi, T.H., Silva, S.L., Aalhus, J.L., King, D.A., Gerrard, D.E. 2023. Muscle of dark and normal beef differs metabolically. Meat Science. 206. Article 109344. https://doi.org/10.1016/j.meatsci.2023.109344.

Influence of aging temperature and duration on descriptive sensory attributes, consumer liking, and the volatile flavor profile of vacuum-packaged beef longissimus Reprint Icon - (Peer Reviewed Journal)
Hernandez, M., Woerner, D.R., Brooks, J., Wheeler, T.L., Legako, J.F. 2023. Influence of aging temperature and duration on descriptive sensory attributes, consumer liking, and the volatile flavor profile of vacuum-packaged beef longissimus. Meat and Muscle Biology. 7(1). Article 15710. http://doi.org/10.22175/mmb.15710.

Palatability of New Zealand grass-finished and American grain-finished beef strip steaks of varying USDA quality grades and wet-aging treatments Reprint Icon - (Peer Reviewed Journal)
Lucherk, L.W., O'Quinn, T.G., Legako, J.F., Shackelford, S.D., Brooks, J.C., Miller, M.F. 2022. Palatability of New Zealand grass-finished and American grain-finished beef strip steaks of varying USDA quality grades and wet-aging treatments. Meat and Muscle Biology. 6(1). Article 12601, p. 1-15. http://doi.org/10.22175/mmb.12601.