Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat von Barbut, S., Sosnicki, A.A., Lonergan, S.M., Knapp, T., Ciobanu, D.C., Gatcliffe, L.J., Huff-Lonergan, E., Wilson, E.W.

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Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef von Anderson, M.J., Lonergan, S.M., Huff-Lonergan, E.

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Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles von Melody, J.L, Lonergan, S.M, Rowe, L.J, Huiatt, T.W, Mayes, M.S, Huff-Lonergan, E

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Profile of biochemical traits influencing tenderness of muscles from the beef round von Anderson, M.J., Lonergan, S.M., Fedler, C.A., Prusa, K.J., Binning, J.M., Huff-Lonergan, E.

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Influence of early postmortem protein oxidation on beef quality von Rowe, L.J, Maddock, K.R, Lonergan, S.M, Huff-Lonergan, E

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Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain von Rowe, L.J, Maddock, K.R, Lonergan, S.M, Huff-Lonergan, E

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A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool von Mennecke, B. E, Townsend, A. M, Hayes, D. J, Lonergan, S. M

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Identification of genetic markers associated with residual feed intake and meat quality traits in the pig von Fan, B., Lkhagvadorj, S., Cai, W., Young, J., Smith, R.M., Dekkers, J.C.M., Huff-Lonergan, E., Lonergan, S.M., Rothschild, M.F.

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Proteomic assessment of the acute phase of dystrophin deficiency in mdx mice von Gardan-Salmon, D., Dixon, J. M., Lonergan, S. M., Selsby, J. T.

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Effects of selection for decreased residual feed intake on composition and quality of fresh pork von Smith, R.M, Gabler, N.K, Young, J.M, Cai, W, Boddicker, N.J, Anderson, M.J, Huff-Lonergan, E, Dekkers, J.C.M, Lonergan, S.M

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Dietary Inclusion of Colicin E1 Is Effective in Preventing Postweaning Diarrhea Caused by F18-Positive Escherichia coli in Pigs von CUTLER, S. A, LONERGAN, S. M, CORNICK, N, JOHNSON, A. K, STAHL, C. H

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Influence of lipid content on pork sensory quality within pH classification von Lonergan, S.M, Stalder, K.J, Huff-Lonergan, E, Knight, T.J, Goodwin, R.N, Prusa, K.J, Beitz, D.C

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New alleles in calpastatin gene are associated with meat quality traits in pigs von Ciobanu, D.C, Bastiaansen, J.W.M, Lonergan, S.M, Thomsen, H, Dekkers, J.C.M, Plastow, G.S, Rothschild, M.F

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Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets von Lammers, P.J, Kerr, B.J, Weber, T.E, Bregendahl, K, Lonergan, S.M, Prusa, K.J, Ahn, D.U, Stoffregen, W.C, Dozier, W.A. III, Honeyman, M.S

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Selection for lean growth efficiency in Duroc pigs influences pork quality von Lonergan, S. M, Huff-Lonergan, E, Rowe, L. J, Kuhlers, D. L, Jungst, S. B

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Effect of pH and ionic strength on μ- and m-calpain inhibition by calpastatin von MADDOCK, K. R, HUFF-LONERGAN, E, ROWE, L. J, LONERGAN, S. M

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Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ- and m-calpain von MADDOCK CARLIN, K. R, HUFF-LONERGAN, E, ROWE, L. J, LONERGAN, S. M

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Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation von Westphalen, A.D., Briggs, J.L., Lonergan, S.M.

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Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle. [Erratum: 2007 May, v. 85, no. 5, p. 1351.] von Zhang, S, Knight, T.J, Stalder, K.J, Goodwin, R.N, Lonergan, S.M, Beitz, D.C

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Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles von Bee, G, Biolley, C, Guex, G, Herzog, W, Lonergan, S. M, Huff-Lonergan, E

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