Skip to main content
Menu
Close Search

Meat Science publications

  1. Mohrhauser, D.A., A.R. Taylor, M.G. Gonda, K.R. Underwood, R.H. Pritchard, A.E. Wertz-Lutz, and A.D. Blair.  2015.  The influence of maternal energy status during mid-gestation on beef offspring tenderness, muscle characteristics and gene expression.  Meat Science – 110:201-211. 
  2. Summers, A.F., A.D. Blair, and R.N. Funston.  Impact of supplemental protein source offered during gestation on II. 2015.  Primiparous heifer progeny performance and carcass characteristics.  Journal of Animal Science – 93:1871-1880.
  3. Mohrhauser, D.A., A.R. Taylor, K.R. Underwood, R.H. Pritchard, A.E. Wertz-Lutz, and A.D. Blair.  2015.  The influence of maternal energy status during mid-gestation on beef offspring carcass characteristics and meat quality.  Journal of Animal Science – 93:786-793.
  4. Kern, S.A., R.H. Pritchard, A.D. Blair, S.M. Scramlin, and K.R. Underwood.  2014.  The influence of growth stage on carcass composition and factors associated with marbling development in beef cattle.  Journal of Animal Science – 92:5275-5284.
  5. Mohrhauser, D.A., S.M. Lonergan, E. Huff-Lonergan, K.R. Underwood, and A.D. Weaver.  2014.  Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.  Journal of Animal Science – 92:1261-1270.
  6. Mohrhauser, D.A., S.A. Kern, K.R. Underwood and A.D. Weaver.  2013.  Caspase-3 does not enhance in vitro bovine myofibril degradation by μ-calpain.  Journal of Animal Science – 91:5518-5524.
  7. Kern, S.A., T.D. Jennings, D.S. Kohls, H.L. Doering-Resch, S.M. Scramlin, K.R. Underwood and A.D. Weaver.  2013.  Inclusion of Hydro-Lac preslaughter increases glycolytic potential and shelf life of beef. Professional Animal Scientist - 29:443-448.
  8. Chang, K. L., P. Xu. G. Langlett, and K. Underwood. 2013. Consumers’ willingness to pay for locally produced ground beef in rural northern great plains. Journalof International Food & Agribusiness Marketing. 1:42-67.
  9. England, E.M., K.D. Fisher, S.J. Wells, D.A. Mohrhauser, D.E. Gerrard, and A.D. Weaver.  2012.  Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.  Journal of Animal Science – 90:989-995.
  10. Long, N. M., C. B. Tousley, K. R. Underwood, S. I. Paisley, W. J. Means, B. W. Hess, M. Du, and S. P. Ford. Effects of early to mid gestational undernutrition with or without protein supplementation on offspring growth, carcass characteristics and adipocyte size in beef cattle. 2012. Journal of Animal Science 90:197-206.
  11. Jennings, J.S., A.E. Wertz-Lutz, R.H. Pritchard, A.D. Weaver, D.H. Keisler and K. Bruns.  2011.  Circulating ghrelin and leptin concentrations and growth hormone secreteagogue receptor abundance in liver, muscle and adipose tissue of beef cattle exhibiting differences in composition of gain.  Journal of Animal Science – 89:3954-3972.
  12. Mohrhauser, D.A., K.R. Underwood, and A.D. Weaver.  2011.  In vitro degradation of bovine myofibrils is caused by μ–calpain, not caspase–3.  Journal of Animal Science – 89:798–808.
  13. Everts, A.K.R., D.M. Wulf, T.L. Wheeler, A.J. Everts, A.D. Weaver, and J.A. Daniel.  2010.  Enhancement technology improves palatability of normal and callipyge lamb.  Journal of Animal Science 88: 4026-4036.
  14. Koger, T.J., D.M. Wulf, A.D. Weaver, C.L. Wright, K.E. Tjardes, K.S. Mateo, T.E. Engle, R.J. Maddock, and A.J. Smart.  2010.  Influence of feeding various levels of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail caselife of ground beef, and fatty acid profile of longissimus muscle.  Journal of Animal Science 88: 3399–3408.
  15. Everts, A.J., D.M. Wulf, A.K.R. Everts, T.M. Nath, T.D. Jennings, and A.D. Weaver.  2010.  Quality characteristics of chunked and formed hams manufactured from pale, average and dark colored muscles were improved using a novel enhancement solution.  Meat Science 86: 352-356.
  16. Underwood, K. R., L. V. Nicodemus, J. F. Tong, P. L. Price, E. E. Grings, B. W. Hess, W. J. Means, and M. Du. 2010. Nutrition during mid to late gestation affects growth, adipose tissue deposition, and tenderness in cross-bred beef steers. Meat Science. 86:588-593.
  17. Ranasinghesagara, J., T.M. Nath, S.J. Wells, A.D. Weaver, D.E. Gerrard, and G. Yao.  2010.  Imaging optical diffuse reflectance in beef muscles for tenderness prediction.  Meat Science 84: 413-421.
  18. Du, M., J. F. Tong, J. X. Zhao, K. R. Underwood, M. J. Zhu, S. P. Ford, and P. W. Nathanielsz. 2010. Fetal programming of skeletal muscle development in ruminant animals. Journal of Animal Science. 88:E51-E60.
  19. Weaver, A.D., B.C. Bowker, and D.E. Gerrard.  2009.  Sarcomere length influences µ–calpain mediated proteolysis of bovine myofibrils.  Journal of Animal Science 87: 2096-2103.
  20. Gunn, P.J., A.D. Weaver, R.P. Lemenager, D.E. Gerrard, M.C. Claeys, and S.L. Lake.  2009.  Effects of dietary fat and crude protein on feedlot performance, carcass characteristics, circulating plasma metabolites, and meat quality in steers fed differing levels of distiller’s dried grains with solubles.  Journal of Animal Science 87: 2882–2890.
  21. Weaver, A.D., B.C. Bowker, and D.E. Gerrard.  2008. Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle.  Journal of Animal Science 86: 1925-1932.
  22. Xia, J., A. Weaver, D. Gerrard, and G. Yao.  2008. Distribution of optical scattering properties in four beef muscles.  Sensing and Instrumentation for Food Quality and Safety 2: 75-81.
  23. Xia, J., A. Weaver, D. Gerrard, and G. Yao.  2008.  Heating induced optical property changes in beef muscles.  Journal of Food Engineering, 84: 75-81.
  24. Searls, G. A., R. J. Maddock, and D. M. Wulf.  2005. Intramuscular tenderness variation within four muscles of the beef chuck.  J. Anim. Sci. 83:2835-2842.
  25. Kukowski, A. C., R. J. Maddock, D. M. Wulf, S. W. Fausti, and G. L. Taylor.  2005. Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.  J. Anim. Sci.  83:2605-2610.
  26. Sweeter, K. K., D. M. Wulf, and R. J. Maddock.  2005. Determining the optimum beef longissimus muscle size for retail consumers.  J. Anim. Sci. 83:2598-2604.
  27. Kukowski, A. C., R. J. Maddock, and D. M. Wulf.  2004. Evaluating consumer acceptability of various muscles from the beef chuck and rib.  J. Anim. Sci.  82:521-525.
  28. Kukowski, A. C., D. M. Wulf, B. C. Shanks, J. K. Page, and R. J. Maddock.  2004. Factors associated with surface iridescence in fresh beef.  Meat Science 66:889-893.
  29. Wheeler, T. L., D. Vote, J. M. Leheska, S. D. Shackelford, K. E. Belk, D. M. Wulf, B. L. Gwartney, and M. Koohmaraie.  2002. The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender.  J. Anim. Sci. 80:3315-3327.
  30. Leheska, J. M., D. M. Wulf, and R. J. Maddock.  2002. Effects of fasting and transportation on pork quality development and extent of postmortem metabolism.  J. Anim. Sci. 80:3194-3202.
  31. Reuter, B. J., D. M. Wulf, and R. J. Maddock.  2002. Mapping intramuscular tenderness variation in four major muscles of the beef round.  J. Anim. Sci. 80:2594-2599.
  32. Shanks, B. C., D. M. Wulf, and R. J. Maddock.  2002. Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods.  J. Anim. Sci. 80:2122-2125.
  33. Wulf, D. M., R. S. Emnett, J. M. Leheska, and S. J. Moeller.  2002. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.  J. Anim. Sci. 80:1895-1903.
  34. Leheska, J. M., D. M. Wulf, J. A. Clapper, R. C. Thaler, and R. J. Maddock.  2002. Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality.  J. Anim. Sci.  80:137-142.
  35. Shanks, B. C., D. M. Wulf, B. J. Reuter, and R. J. Maddock.  2002. Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.  J. Anim. Sci. 80:123-128.
  36. Reuter, B. J., D. M. Wulf, B. C. Shanks, and R. J. Maddock.  2002. Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck.  J. Anim. Sci. 80:101-107.

 

 

 

 

 

Last updated 3/11/16