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Volume 1 Issue 1, 2017, in progress



    • Rajasekhara Nerimetla, Sadagopan Krishnan, Suman Mazumder, Smita Mohanty, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan
      Species-Specificity in Myoglobin Oxygenation and Reduction Potential Properties
      doi:10.22175/mmb2016.10.0003
      Meat and Muscle Biology 2017 1:1-7
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    • Jessica E. Lowell, Bailey N. Harsh, Kyle B. Wilson, Martin F. Overholt, R. J. Matulis, Anna C. Dilger and Dustin D. Boler
      Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields
      doi:10.22175/mmb2016.11.0005
      Meat and Muscle Biology 2017 1:8-17
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    • Anupam Abraham, Jack W. Dillwith, Gretchen G. Mafi, Deborah L. VanOverbeke and Ranjith Ramanathan
      Metabolite Profile Differences between Beef Longissimus and Psoas Muscles during Display
      doi:10.22175/mmb2016.12.0007
      Meat and Muscle Biology 2017 1:18-27
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    • Megan K. North and Louw C. Hoffman
      Effect of Sex and Muscle on the Fiber-Type Composition and Cross-Sectional Area of Springbok ( Antidorcas marsupialis ) Muscle
      doi:10.22175/mmb2017.01.0001
      Meat and Muscle Biology 2017 1:28-34
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    • Benjamin C. Peterson, Martin F. Overholt, Sean F. Holmer, Anna C. Dilger and Dustin D. Boler
      Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures
      doi:10.22175/mmb2016.12.0006
      Meat and Muscle Biology 2017 1:35-45
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    • McKensie K. Harris, Ray R. Riley, Ashley N. Arnold, Rhonda K. Miller, Davey B. Griffin, Kerri B. Gehring and Jeffrey W. Savell
      Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets
      doi:10.22175/mmb2017.01.0003
      Meat and Muscle Biology 2017 1:46-52
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    • Xue Zhang, Yan L. Campbell, Thomas W. Phillips, Salehe Abbar, Jerome Goddard and M. Wes Schilling
      Application of Food-Grade Ingredients to Nets for Dry Cured Hams to Control Mite Infestations
      doi:10.22175/mmb2017.02.0014
      Meat and Muscle Biology 2017 1:53-60
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    • Michelle S. Caldwell, Jason K. Apple, Janeal W. S. Yancey, Jason T. Sawyer and Jamie Hawley
      Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging
      doi:10.22175/mmb2017.04.0024
      Meat and Muscle Biology 2017 1:61-70
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    • Argenis Rodas-González, Nelson Huerta-Leidenz and Nancy Jerez-Timaure
      Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses
      doi:10.22175/mmb2017.04.0022
      Meat and Muscle Biology 2017 1:71-80
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    • Hyun-Wook Kim, Traci Cramer, Osamudiamen O. E. Ogbeifun, Jin-Kyu Seo, Feifei Yan, Heng-Wei Cheng and Yuan H. Brad Kim
      Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure
      doi:10.22175/mmb2017.01.0002
      Meat and Muscle Biology 2017 1:81-89
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    • Macc Rigdon, Yen-Con Hung and Alexander M. Stelzleni
      Replacing Traditional Enhancement Solutions with Alkaline Electrolyzed Water Does Not Improve Pork Shelf Life
      doi:10.22175/mmb2017.03.0016
      Meat and Muscle Biology 2017 1:90-99
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    • Y. L. Campbell, Y. Zhao, X. Zhang, S. Abbar, T. W. Phillips and M. W. Schilling
      Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings
      doi:10.22175/mmb2017.06.0031
      Meat and Muscle Biology 2017 1:100-108
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    • Andrew J. Gravelle, Alejandro G. Marangoni and Shai Barbut
      The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels
      doi:10.22175/mmb2016.11.0004
      Meat and Muscle Biology 2017 1:109-121
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    • William H. Shazer III, Luis A. Jiminez-Maroto, Takuya Sato, Scott A. Rankin and Jeffrey J. Sindelar
      Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer
      doi:10.22175/mmb2017.01.0006
      Meat and Muscle Biology 2017 1:122-137
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    • Hillary A. Martinez, Ashley N. Arnold, J. Chance Brooks, Chad C. Carr, Kerri B. Gehring, Davey B. Griffin, Daniel S. Hale, Gretchen G. Mafi, D. Dwain Johnson, Carol L. Lorenzen, Robert J. Maddock, Rhonda K. Miller, Deborah L. VanOverbeke, Bridget E. Wasser and Jeffrey W. Savell
      National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef
      doi:10.22175/mmb2017.05.0028
      Meat and Muscle Biology 2017 1:138-148
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    • Jade V. Cooper, Surendranath P. Suman, Bryon R. Wiegand, Leon Schumacher and Carol L. Lorenzen
      Light Source Influences Color Stability and Lipid Oxidation in Steaks from Low Color Stability Beef Triceps brachii Muscle
      doi:10.22175/mmb2017.06.0029
      Meat and Muscle Biology 2017 1:149-156
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    • N. Prieto, M. E. R. Dugan, I. L. Larsen, P. Vahmani and J. L. Aalhus
      Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay
      doi:10.22175/mmb2017.04.0026
      Meat and Muscle Biology 2017 1:157-168
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    • J. C. Roberts, A. Rodas-González, J. Galbraith, M. E. R. Dugan, I. L. Larsen, J. L. Aalhus and Ó. López-Campos
      Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties
      doi:10.22175/mmb2017.03.0015
      Meat and Muscle Biology 2017 1:169-180
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    • I. Steffanie Arteaga Custode, Jonathan A. Campbell, Joshua R. Cassar and Edward W. Mills
      Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef
      doi:10.22175/mmb2017.04.0025
      Meat and Muscle Biology 2017 1:181-191
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    • J. E. Hergenreder, J. F. Legako, T. T. N. Dinh, P. R. Broadway, K. S. Spivey, J. O. Baggerman, J. P. Hutcheson, M. E. Corrigan and B. J. Johnson
      Zilpaterol Hydrochloride affects Cellular Muscle Metabolism and Lipid Components of 10 Different Muscles in Feedlot Heifers
      doi:10.22175/mmb2017.02.0013
      Meat and Muscle Biology 2017 1:192-206
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    • R. D. Crownover, A. J. Garmyn, R. J. Polkinghorne, R. J. Rathmann, B. C. Bernhard and M. F. Miller
      The Effects of Hot vs. Cold Boning on Eating Quality of New Zealand Grass Fed Beef
      doi:10.22175/mmb2017.06.0030
      Meat and Muscle Biology 2017 1:207-217
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