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Cited Literatures of the second volume: Red Meat Science & Production

Aaslyng, M.D., M.A. Torngren, and N.T. Madsen.  2010.  Scandinavian consumer preference for beef steaks packed with or without oxygen.  Meat Sci. 85:519–524.

Aberle, E.D., E.S. Reeves, M.D. Judge, R.E. Hunsley, and T.W. Perry.  1981.  Palatability and muscle characteristics of cattle with controlled weight gain: Time on a high energy diet.  J. Anim. Sci. 52:757.

Abril, M., M.M. Campo, A. Önenç, C. Sañudo, P. Albertī, and A.I. Negueruela.  2001.  Beef color evolution as a function of ultimate pH.  Meat Sci. 58:69-78.

Acebron, L.B., and D.C. Dopico.  2000.  The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef.  Food Qual. Prefer. 11:229–238.

Acheson, R.J., D.R. Woerner, and J.D. Tatum.  2014.  Effects of USDA carcass maturity on sensory attributes of beef produced by grain finished steers and heifers classified as less than 30 months old using dentition.  J. Anim. Sci. 92:1792–1799.

Adams, J.M.  2003.  Ways of dying: Multiple pathways to apoptosis.  Genes Dev. 17:2481–2495.

Adams, N.J., G.C. Smith, and Z.L. Carpenter.  1982.  Performance, carcass and palatability characteristics of Longhorn and other types of cattle.  Meat Sci. 7:67–79.

Adams, T.E., and B.M. Adams.  1992.  Feedyard performance of steers and bulls actively immunized against gonadotropin-releasing hormone.  J. Anim. Sci. 70:1691–1698.

Adams, T.H., R.L. Walzem, D.R. Smith, S. Tseng, and S.B. Smith.  2010.  Hamburger high in total saturated and trans-fatty acids decreases HDL cholesterol and LDL particle diameter, and increases plasma TAG, in mildly hypercholesterolaemic men.  Brit. J. Nutr. 103:91-98.

Adelstein, R.S., E. Eisenberg.  1980.  Regulation and kinetics of the actin–myosin–ATP interaction.  Ann. Rev. Biochem. 49:921-956.

Adhikari, K., E.I.V. Chambers, R. Miller, R.L. Vázquez-Araújo, N. Bhumiratana, and C. Philip.  2011.  Development of a lexicon for beef flavor in intact muscle.  J. Sens. Stud. 26:413–420.

Ahn, D.H., K. Shimada, and K. Takahashi.  2003.  Relationship between weakening of Z-disks and liberation of phospholipids during postmortem aging of pork and beef.  J. Food Sci. 68:94–98.

Akinwunmi, I., L. Thompson, and C. Ramsey. 1993. Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of cooked beef steaks. J. Food Sci. 58:242–244.

Albisu, L.M., M. Henchion, P. Leat, and D. Blandford.  2010.  Improving agri-food chain relationships in Europe: The role of public policy. In C. Fischer, and M. Hartmann (Eds.), Agri-food chain relationships, pp. 250–266. CAB Int’l.

Allais, S., L. Journaux, H. Leveziel, N. Payet-Duprat, P. Raynaud, J.F. Hocquette, J. Lepetit, S. Rousset, C. Denoyelle, C. Bernard-Capel, and G. Renand.  2011.  Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds.  J. Anim. Sci. 89:1–11.

Allingham, P. G., G.S. Harper, and R.A. Hunter.  1998.  Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers.  Meat Sci. 48:65–73.

Allingham, P.G., W. Barris, A. Reverter, V. Hilsenstein, R. Van de Ven, and D.L. Hopkins.  2009.  Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality.  Anim. Prod. Sci. 49:239–247.

Almlie, V.L., L. VanWezemael, W. Verbeke, and O. Ueland. 2013.  One technology does not fit all: Profiling consumers of tender and tenderized beef steaks.  Meat Sci. 93:361–370.

Aloia, L., B. Di Stefano, and L. Di Croce.  2013.  Polycomb complexes in stem cells and embryonic development.  Develop. 140:2525–2534.

Alomar, D. C. Gallo, M. Castan, and R. Fuchslocher.  2003.  Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy. (NIRS)  Meat Sci. 63:441–450.

Amatayakul-Chantler, S.J.A. Jackson, J. Stegner, V. King, L.M.S. Rubio, R. Howard, E. Lopez, and J. Walker.  2012.  Immunocastration of Bos indicus × Brown Swiss bulls in feedyard with gonadotropin-releasing hormone vaccine Bopriva provides improved performance and meat quality. J. Anim. Sci. 90:3718–3728. 

Amengual, J., J. Ribot, M.L. Bonet, and A. Palou.  2008.  Retinoic acid treatment increases lipid oxidation capacity in skeletal muscle of mice.  Obesity 16:585–591.

Amengual, J., P. Petrov, M.L. Bonet, J. Ribot, and A. Palou.  2012.  Induction of  carnitine palmitoyl transferases 1 and fatty acid oxidation by retinoic acid in HepG2 cells.  Intl. J. Biochem. Cell Biol. 44:2019–2027.

Ames, J. M., R.C.E. Guy, and G.J. Kipping.  2001.  Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking.  J. Agric. Food Chem. 49:1885–1894.

 Arnett, E. J., F.L. Fluharty, S.C. Loerch, H.N. Zerby, R.A. Zinn, and P.S. Kuber. 2012. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef. J. Anim. Sci. 90:960–972.

Andersen, H.J., N. Oksbjerg, J.F. Young, and M. Therkildsen.  2005.  Review: feeding and meat quality – a future approach.  Meat Sci. 70:543–554.

Anderson, O.S., K.E. Sant, and D.C. Dolinoy.  2012.  Nutrition and epigenetics: an interplay of dietary methyl donors, one-carbon metabolism and DNA methylation.  J. Nutr. Biochem. 8:853-859.

Anderson, P., and J. Gleghorn.  2007.  Non-genetic factors that affect quality grade of fed cattle. In: Proc. Beef Improv. Fed. 39th Ann. Res. Symp. Ann. Meet., Fort Collins, CO. p. 31–43.

Anderson,M.J., S.M. Lonergan, C.A. Fedler, K.J. Prusa, J.M. Binning, and E. Huff-Lonergan.  2012. Profile of biochemical traits influencing tenderness of muscles from the beef round.  Meat Sci. 91:247–254.

Anderson, T.J., and F.C. Parrish.  1989.  Postmortem degradation of titin and nebulin of beef steaks varying in tenderness.  J. Food Sci. 54:748–749.

Apple, J.K., M.E. Dikeman, J.E. Minton, R.M. McMurphy, M.R. Fedde, and J.A. Unruh.  1995.  Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark cutting longissimus muscle of sheep.  J. Anim. Sci. 73:2295–2307.

Apple, J.K., J.B. Machete, R.J. Stackhouse, T.M. Johnson, C.A. Key, and, J.W.S. Yancey.  2014.  Color stability and tenderness variations within the gluteus medius from beef top sirloin butts  Meat Sci. 96:56–64

Arakwa, N., S. Fujiki, C. Inacaki, and M. Fujimaki. 1967. A catheptic protease active in ultimate pH of muscle. Agric. Biol. Chem. 40:1265–1267.

Archile-Contreras, A., I.B. Mandell, and P.P. Purslow.  2010.  Disparity of dietary effects on collagen characteristics and toughness between two beef muscles.  Meat Sci. 86:491–497. 

Argiles, J.M., J. Lopez-Soriano, V. Almendro, S. Busquets, and F.J. Lopez-Soriano.  2005.  Cross-talk between skeletal muscle and adipose tissue: A link with obesity?  Med. Res. Rev. 25:49–65.

Arnett, A.M., M.E. Dikeman, M.J. Daniel, K.C. Olson, J. Jaeger, and J. Perrett.  2009.  Effects of vitamin A supplementation and weaning age on serum and liver retinol concentrations, carcass traits, and lipid composition in market beef cattle.  Meat Sci. 81:596–606.

Arnett, E. J., F.L. Fluharty, S.C. Loerch, H.N. Zerby, R.A. Zinn, and P.S. Kuber.  2012.  Effects of forage level in feedyard finishing diets on carcass characteristics and palatability of Jersey beef.  J. Anim. Sci. 90:960–972.

Arnold, R.N., K.K. Scheller, S.C. Arp, S.N. Williams, and D.M. Schaefer.  1993a.  Dietary α-tocopheryl acetate enhances beef quality in Holstein and beef breed steers.  J. Food Sci. 58:28–33.

Arnold, R.N., S.C. Arp, K.K. Scheller, S.N. Williams, and D.M. Schaefer.  1993b.  Effects of supplementing cattle with vitamin E upon α-tocopherol equilibration in tissues and incorporation into longissimus fractions and upon lipid and myoglobin oxidation in displayed beef.  J. Anim. Sci. 71:105–118.

Arnold, R.N., K.K. Scheller, S.C. Arp, S.N. Williams, D.R. Buege, and D.M. Schaefer.  1992.  Effect of long-or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability.  J. Anim. Sci. 70:3055–3065.

Arp, T.S., S.T. Howard, D.R. Woerner, J.A. Scanga, D.R. McKenna, W.H. Kolath, P.L. Chapman, J. D. Tatum, and K. E. Belk.  2013.  Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers.  J. Anim. Sci. 91:5989–5997.

Arrigo, A. P.  2005.  In search of the molecular mechanism by which small stress proteins counteract apoptosis during cellular differentiation.  J. Cell. Biochem. 94:241–246.

Arthur, P. F.  1995.  Double muscling in cattle: A review.  Aust. J. Agric. Res. 46:1493–1515.

Aruoma, O.I., B. Halliwell, R. Aeschbach, and J. Löligers.  1992.  Antioxidant and prooxidant properties of active rosemary constituents: Carnosol and carnosic acid.  Xenobiotica 22:257–268.

Ashkenazi, A., and V.M. Dixit.  1998.  Death receptors: Signaling and modulation.  Sci. 281:1305–1308.

ASTM.  2011.  Standard specification for tenderness marketing claims associated with meat cuts derived from beef. (Accessed 24 February 2014.)

Atomi, Y., S. Yamada, R. Strohman, and Y. Nonomura.  1991.  αB-crystallin in skeletal muscle: Purification and localization.  J. Biochem. 110:812–822.

Avram, M.M., A.S. Avram, and W.D. James.  2007.  Subcutaneous fat in normal and diseased states 3. Adipogenesis: From stem cell to fat cell.  J. Amer. Acad. Derm. 56:472–492.

Azain, M. J.  2004.  Role of fatty acids in adipocyte growth and development.  J. Anim. Sci. 82:916–924.

Ba, H.V., K.S. Ryu, N.T.K. Lan, and I. Hwang.  2013.  Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components.  Food Sci. Biotechnol. 22: 651–658.

Bachi, A., and T. Bonaldi.  2011  Quantitative proteomics as a new piece of the systems biology puzzle.  J. Proteomics 71:357-367.

Badalamente, M.A., and A. Stracher.  2000.  Delay of muscle degeneration and necrosis in mdx mice by calpain inhibition.  Muscle Nerve 23:106–111.

Bailey, A.J.  1972.  The basis of meat texture.  J. Sci. Food Agric. 23:995–1007.

Bailey, A.J.  1985.  The role of collagen in the development of muscle and its relationship to eating quality.  J. Anim. Sci. 60:1580.

Bailey, A.J.  1989.  The chemistry of collagen cross-links and their role in meat texture.  Recipr. Meat Conf. Proc. 42:127–135.

Bailey, A.J., and M.S. Shimokomaki.  1972.  Age related changes in the reducible cross-links of collagen.  FEBS Letters 16:86–88.

Bailey, A.J., and T.J. Sims.  1976.  Chemistry of the collagen cross-links.  Biochem. J. 153:211–215.

Bailey, A.J., M.B. Enser, E. Dransfield, D.J. Restall, and N.C. Avery.  1982.  Muscle and adipose tissue from normal and double muscled cattle: collagen types, muscle fiber diameter, fat cell size and fatty acid composition and organoleptic properties. In J. W. B. King, and F. Menissier (Eds.), Muscle hypertrophy of genetic origin and its use to improve beef production, pp. 179202. The Hague: Martinus Nijhoff Publishers.

Bailey, M.E., J. Suzuki, L.N. Fernando, H.A. Swartz, and R.W. Purchas.  1994.  Influence of finishing diets on lamb flavor. Lipids in food flavors. ACS Symposium Series 558. 12:170-185.   Washington:  Amer. Chem. Soc.

Baird, L.G., L.E.R. Dawson, I.S. Young, and N.E. O’Connell.  2010.  Lipid content and fatty acid composition of the digital cushion of bulls offered different amounts of linseed.  J. Anim. Sci. 88:2403-2409.

Bakkali, F., S. Averbeck, D. Averbeck, and M. Idaomar.  2008.  Biological effects of essential oils–A review.  Food Chem. Toxicol. 46:446–475.

Balan, P., H. Yuan, .B. Kim, R. Blijenburg.  2014.  Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation.  Meat Sci. 97:220–222.

Balumar, T., M. Enneking, S. Toepfl, and V. Heinz.  2013.  New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review. Meat Sci. 95:931–939.

Banovic, M., K.G. Grunert, M.M. Barriera, and M.A. Fontes.  2009.  Beef quality perception at the point of purchase: A study from Portugal Food Qual. Pref. 20:335–342.

Barbin, D., G. ElMasry, D.W. Sun, D. W., and P. Allen.  2012.  Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.  Anal. Chim. Acta, 719, 30–42.

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Barendse, W., R.J. Bunch, and B.E. Harrison.  2010.  The effect of variation at the retinoic acid receptor-related orphan receptor C gene on intramuscular fat percent and marbling score in Australian cattle.  J. Anim. Sci. 88:47-51.

Barendse, W., B.E. Harrison, R.J. Bunch, and M.B. Thomas.  2008.  Variation at the Calpain 3 gene is associated with meat tenderness in zebu and composite breeds of cattle.  BMC Gen. 9:41.

Barendse, W., B.E. Harrison, R.J. Hawken, D.M. Ferguson, J.M. Thompson, M.B. Thomas et al. 2007.  Epistasis between calpain 1 and its inhibitor calpastatin within breeds of cattle.  Gen. 176:2601–2610.

Barham, B.L., J.C. Brooks, J.R. Blanton, Jr., A.D. Herring, M.A. Carr, K.R. Kirth, and M.F. Miller.  2003.  Effects of growth implants on consumer perceptions of meat tenderness in beef steers.  J. Anim. Sci. 81:3052-3056.

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Baron, C.P., S. Jacobsen, and P.P. Purslow.  2004.  Cleavage of desmin by cysteine proteases: Calpains and cathepsin B.  Meat Sci. 68:447–456.

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Bass, P.D., J.A. Scanga, P.L. Chapman, G.C. Smith, and K.E. Belk.  2009.  Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses.  J. Anim. Sci. 87:2935-2942.

Bass, P.D., T.E. Engle, K.E. Belk, P.L. Chapman, S.L. Archibeque, G.C. Smith, and J.D. Tatum.  2010.  Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle.  J. Anim. Sci. 88:349–360.

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Beckett, J.L., R.J. Delmore, G.C. Duff, D.A. Yates, D.M. Allen, T.E. Lawrence, and N.A. Elam.  2009.  Effects of zilpaterol hydrochloride on growth rate, feed conversion, and carcass traits in calf-fed Holstein steers.  J. Anim. Sci. 87:4092-4100.

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Behrends, S.M., R.K. Miller, F.M. Rouquette Jr., R.D. Randel, B.G. Warrington, T.D.A. Forbes, T.H. Welsh, H. Lippke, J.M. Behrends, G.E. Carstens, and J.W. Holloway.  2009.  Relationship of temperament, growth, carcass characteristics, and tenderness in beef steers.  Meat Sci. 81:433-438.

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Belk, K.E., J.A. Scanga, A.M. Wylie, D.M. Wulf, J.D. Tatum, and J.O. Reagan.  2000.  The use of video image analysis and instrumentation to predict beef palatability. In Proc. 53rd Ann. Reciprocal Meat Conf. Ohio, USA pp.10-15.

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Bidner, T.D., W.E. Wyatt, P.E. Humes, D.E. Franke, and D.C. Blouin.  2002.  Influence of Brahman-derivative breeds and Angus on carcass traits, physical composition, and palatability.  J. Anim. Sci. 80:2126-2133.

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Bidner,T.D., P.E. Humes, W.E. Wyatt, D.E. Franke, M.A. Persica III, G.T. Gentry, and D.C. Blouin.  2009.  Influence of Angus and Belgian Blue bulls mated to Hereford × Brahman cows on growth, carcass traits, and longissimus steak shear force.  J. Anim. Sci. 87:1167–1173.

Bindon, B.M., and N.M. Jones  2001.  Cattle supply, production systems and markets for Australian beef. Austr.  J. Exper. Agric. 41:861–877.

Bjarnadóttir S.G., K. Hollung, E.M. Faergestad, E. Veiseth-Kent.  2010.  Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability. J . Agric. Food Chem. 58:7408-7414.

Bjorklund, E.A., B.J. Heins, A. Dicostanzo, and H. Chester-Jones.  2014.  Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers.  J. Dairy Sci. 97:1828–1834.

Black, C., O.P. Chevalier, and C.T. Elliott.  2016.  The current and potential applications of ambient mass spectrometry in detecting food fraud.  Trends in Anal. Chem. 82:268–287.

Blackmon, T., R.K. Miller, C. Kerth, S.B. Smith.  2015.  Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics.  Meat Sci. 103:46–53.

Bloomberg, B.D., G.G. Hilton, K.G., Hanger, C.J. Richards, J.B. Morgan, and D.D. VanOverbeke.  2011.  Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains. J. Anim. Sci. 89:3769–3782.

Bloomberg, B.D., G.G. Mafi, B.J. Pye, J.L. Wahrmund, C.J. Richards, J.B. Morgan, and D.L. VanOverbeke.  2013.  Impact of health management, health treatments, and zilpaterol hydrochloride supplementation on carcass quality, color, and palatability traits in heifers J. Anim. Sci. 91:3465–3473.

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