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Animal Sciences and Industry

Publications

Grobbel, J.P., M.E. Dikeman, M.C. Hunt and G.A. Milliken. 2008. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. J. Anim. Sci. 86:2697-2710.

Grobbel, J.P., M.E. Dikeman, M.C. Hunt and G.A. Milliken. 2008. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color. J. Anim. Sci. 86:1191-1199.

Mancini, R.A., M.C. Hunt, M. Seyfert, D.H. Kropf, K.A. Hachmeister, T.J. Herald and D.E. Johnson. 2007. Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour. Meat Sci. 76(3):568-573.

Andrews, B.S., Hutchison, S. Unruh, J.A. Hunt, M.C. Boyer, J.E. Jr.

Mancini, R.A., M. Seyfert and M.C. Hunt. 2007. Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle. Meat Sci. 77

Mancini, R.A., M. Seyfert, and M.C. Hunt. 2007. Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle. Meat Sci. 77

Seyfert, M., M.C. Hunt, M.L. Ahnstrom and D.E. Johnson. 2007. Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin reducing activity. Meat Sci. 75(1):134-142.

Seyfert, M., Mancini, R.A., Hunt, M.C., Tang, J. and Faustman, C. 2007. Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Sci. 75(3):568-573.

EndFr

Mancini, R.A., M.C. Hunt, M. Seyfert, D.H. Kropf, K.A. Hachmeister, T.J. Herald, D.E. Johnson. 2007. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and Longissimuslumborum packaged inhigh-oxygen modified atmospheres. Meat Sci. 75(1): 39-43.

Ryan, Suzanne M., Mark Seyfert, Melvin C. Hunt, Richard A. Mancini. 2006. Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties. J. Food Sci. 71(3):216-221..

Sebranek, Joseph G., M.C. Hunt, Daren P. Cornforth, M. Susan Brewer. 2006. Carbon monoxide packaging of fresh meat. Food Technology 05.06:184.

Seyfert, Mark, Melvin C. Hunt, Jeannine P. Grobbel, Suzanne M. Ryan, Dallas E. Johnson, Rene A. Monderen. 2006. Potassium lactate and fresh-pork-sausage formulation effects on shelf life in lighted and unlighted display. J. Food Sci. 71(7):C390-394.

Seyfert, Mark, Richard A. Mancini, Melvin C. Hunt, Jiali Tang, Cameron Faustman and Marilyn Garcia. 2006. Color Stability, Reducing Activity, and Cytochrome c Oxidase Activity of Five Bovine Muscles. J. Agric. Food Chem. 54:8919-8925.

Mancini, R.A., Melvin C. Hunt, Mark Seyfert, Donald H. Kropf, Kathy A. Hachmeister, Tom J. Herald and Dallas E. Johnson. 2006. Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display. J. Food Sci. 71(8):C489-494

Kim, Yuan H., Melvin C. Hunt, Richard A. Mancini, Mark Seyfert, Tom M. Loughin, Donald H. Kropf and J. Scott Smith. 2006. Mechanism for lactate-color stabilization in injection-enhanced beef. J. Agric. Food Chem. 54:7856-7862.

Knock, R.C., M. Seyfert, M.C. Hunt, M.E. Dikeman, R.A. Mancini, J.A. Unruh, J.J Higgins and R.A. Monderen. 2006. Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. J. Meat Sci. 74(2):312-318.

Ahnstrom, M.L., M.C. Hunt, M. Seyfert and D.E. Johnson. 2006. Dry aging of beef in a bag highly permeable to water vapor. Meat Sci. 73(4):674-679

Knock, R.C., M. Seyfert, M.C. Hunt, M.E. Dikeman, R.A. Mancini, J.A. Unruh, J.J Higgins and R.A. Monderen. 2006. Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks. Meat Sci. 74(2):319-326.

Vander Wal, L.S., H. Thippareddi, R.K. Phebus, C.L. Kastner, R.J. Danler, P. Udomvarapont, D.H. Kropf, E.A. Boyle, and M.C. Hunt. 2006. Microbial validation of a cook-in-bag lamb in curry sauce product. J. Food Prot. (submitted; -addressing reviewer comments).

Tang J., C. Faustman, R.A. Mancini, M. Seyfert and M.C. Hunt. 2006. The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation. Meat Sci. 74(3):510-515.

Mancini, R.A. and M.C. Hunt. 2005. Current research in meat color. Meat Sci. 71(1):100-121.

Mancini, R.A., M.C. Hunt, K.A. Hachmeister, D.H. Kropf and D.E. Johnson. 2005. Exclusionof oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage. Meat Sci. 69(3):493-500.

Seyfert, M., M.C. Hunt, R.A. Mancini, K.A. Hachmeister, D.H. Kropf, J.A. Unruh and T.M. Loughin. 2005. Beef knuckle hot boning and modified atmosphere packaging influence properties of injection-enhanced beef round muscles. J. Anim Sci. 83:686-693.

Mancini, R.A., M.C. Hunt, K.A. Hachmeister, D.H. Kropf and D.E. Johnson. 2004. Ascorbic and minimizes lubar vertebrae discoloration. Meat Sci. 68(3):339-345.

Hunt, M.C., R.A. Mancini, K.A. Hachmeister, D.H. Kropf, M. Merriman, G. Delduca and G. Milliken. 2004. Carbon monoxide in modified atmosphere packages affects color, shelf-life, and microbiology of beef steaks and ground beef. J. Food Sci. 69(1):45-52.

Seyfert, M.A., M.C. Hunt, R.A. Mancini, D.H. Kropf, and S.L. Stroda. 2004. Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-and ultra-low oxygen modified atmosphere packages. J. Food Sci. 69(2):142-146.

Seyfert, M.A., M.C. Hunt, R.A. Mancini, K.A. Hachmeister, D.H. Kropf and J.A. Unruh. 2004. Accelerated chilling, high- and ultra- low oxygen modified atmosphere packaging, and injection enhancement affect color and color stability of beef round muscles. Meat Sci. 68(2):209-219.

Hunt, Melvin C. and J.E. Young. 2003. Stimulation undergraduate students to pursue a career in meat science. Brazilian J. Fd. Technology. Special Issue:140-147.

Mancini, R.A., M.C. Hunt and D.H. Kropf. 2003. Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef. Meat Sci. 64(2):157-162.

Hunt M.C., J.J. Schoenbeck, E.J. Yancey, M.E. Dikeman and P.B. Addis. 2002. Effects on meat display-color stability of postexsanguination vascular infusion of cattle with calcium chloride or a solution of saccharides, sodium chloride, phosphates. J. Anim Sci. 81:669-675.

Lien, R., M.C. Hunt, S. Anderson, D.H. Kropf, T.M. Loughin, M.E. Dikeman, and J. Velazco. 2002. Effects of endpoint temperature on the internal color of pork loin chops of different quality. J. Food Sci. 67(3):1007-1010.

Sammel, L.M., M.C. Hunt, D.H. Kropf, K.A. Hachmeister, C.L. Kastner, and D.E. Johnson. 2002. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. J. Food Sci. 67(4):1323-1330.

Campbell, R.G., M.C. Hunt, P. Levis, and E. Chambers IV. 2001. Dry-aging effects on palatability of beef strip loins. J. Food Sci. 66:196-199.

Killinger, K.M., M.C. Hunt, and R.E. Campbell. 2000. Factors affecting premature browning during cooking of ground beef purchased at retail. J. Food Sci. 65:585-587.

Hunt, M.C., O. Sorheim, and E. Slinde. 1999. Color and heat denaturation of myoglobin forms in ground beef. J. Food Sci. 64:847-851.

Powell, T.H., M.C. Hunt, and M.E. Dikeman. 1999. Enzymatic assay to determine collagen thermal denaturation and solubilization. Meat Sci. 54:307-311.

Luchsinger, S.E., D.H. Kropf, E. Chambers IV, C.M. Garcia Zepeda, M.C. Hunt, S.L. Stroda, M.E. Hollingsworth, J.L. Marsden, and C.L. Kastner. 1997. Sensory analysis of irradiated ground beef patties and whole muscle beef. J. Sensory Studies. 12:105-126.

Campbell, R.E., M.C. Hunt, D.H. Kropf, and C.L. Kastner. 1996. Low-fat ground beef from desinewed shanks with reincorporation of processed sinew. J. Food Sci. 61:1285-1288.

Warren, K.E., M.C. Hunt, D.H. Kropf, M.A. Hague, C.L. Waldner, S.L. Stroda, and C.L. Kastner. 1996. Chemical properties of ground beef patties exhibiting normal and premature brown internal cooked color. J. Muscle Foods. 7:303-314.

Lavelle, C., M.C. Hunt, and D.H. Kropf. 1995. Display life and Internal Cooked color of Ground Beef from Vitamin E-Supplemented Steers. J. food Sci. 60:1-4,6.

Hague, M.A., K.E. Warren, M.C. Hunt, D.H. Kropf, C.L. Kastner, S.L. Stroda, and D.E. Johnson. 1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J. Food Sci. 59:465-470.

troutt, E.S., M.C. Hunt, D.E. Johnson, J.R. Claus, C.L. Kastner, D.H. Kropf and S. Stroda. 1992. Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57:25

Claus, J.R., M.C. Hunt and C.L. Kastner. 1989. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna. J. Muscle Foods. 1:1.

Burson, D.E. and M.C. Hunt. 1986. Proportion of collagen types I and III in four bovine muscles differing in tenderness. J. Food Sci. 51:51.

Sleper, P.S., M.C. Hunt, D.H. Kropf, C.L. Kastner and M.E. Dikeman. 1983. Electrical sstimulation effects on myoglobin properties of bovine longissimus muscle. J. Food Sci. 48:479.

Hall, J.B. and M.C. Hunt.1982. Collagen solubility of A-maturity bovine longissimus muscle as affected by nutritional regimen. J.Anim. Sci. 55:321.

Hayward, L.H., M.C. Hunt, C.L. Kastner and D.H. Kropf. 1980. Blade tenderization effects on beef longissimus sensory and Instron textural measurements. J. Food Sci. 45:925.

Gutowski, G.H., M.C. Hunt, C.L. Kastner, D.H. Kropf and D.M. Allen. 1979. Vacuum aging, display, and level of nutrition effects on beef quality. J. Food Sci. 44:140.

Hunt, M.C. and H.B. Hendrick. 1977. Histochemical and histological characteristics of bovine muscle from four quality groups. J. Food Sci. 42:578.

Hunt, M.C. and H.B. Hendrick. 1977. Profile of fiber types and related properties of five bovine Muscles. J. Food Sci. 42:513.