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

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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.

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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.

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ASTM.  2011.  Standard specification for tenderness marketing claims associated with meat cuts derived from beef. http://www.astm.org/Standards/F2925.htm. (Accessed 24 February 2014.)

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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.

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

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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.

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