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EJ Huff-Lonergan

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TOP 3
Y H B Kim; Steven M Lonergan; R Marino; S M Cruzen; A Della Malva; A N Fritchen; J K Grubbs; EJ Huff-Lonergan
Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging.
Judson K Grubbs; EJ Huff-Lonergan; Aaron N Fritchen; Nicholas K Gabler; Steven M Lonergan
Selection for residual feed intake alters the mitochondria protein profile in pigs.
M J Anderson; J M Binning; C A Fedler; Steven M Lonergan; KJ Prusa; EJ Huff-Lonergan
Profile of biochemical traits influencing tenderness of muscles from the beef round.

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All Publications

2013: Y H B Kim; Steven M Lonergan; R Marino; S M Cruzen; A Della Malva; A N Fritchen; J K Grubbs; EJ Huff-Lonergan
Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging.
Meat science 2013;94(3):289-96.
2013: Judson K Grubbs; EJ Huff-Lonergan; Aaron N Fritchen; Nicholas K Gabler; Steven M Lonergan
Selection for residual feed intake alters the mitochondria protein profile in pigs.
Journal of proteomics 2013;80():334-45.
2012: M J Anderson; J M Binning; C A Fedler; Steven M Lonergan; KJ Prusa; EJ Huff-Lonergan
Profile of biochemical traits influencing tenderness of muscles from the beef round.
Meat science 2012;91(3):247-54.
2012: M J Anderson; Steven M Lonergan; EJ Huff-Lonergan
Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef.
Meat science 2012;90(2):345-51.
2010: Yuan H Kim; EJ Huff-Lonergan; Joseph G Sebranek; Steven M Lonergan
Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
Meat science 2010;86(3):852-8.
2010: Yuan H Kim; Steven M Lonergan; EJ Huff-Lonergan
Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation.
Meat science 2010;86(3):883-7.
2010: EJ Huff-Lonergan; Wangang Zhang; Steven M Lonergan
Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.
Meat science 2010;86(1):184-95.
2010: Yuan H Kim; EJ Huff-Lonergan; Joseph G Sebranek; Steven M Lonergan
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
Meat science 2010;85(4):759-67.
2010: B Fan; S Lkhagvadorj; W Cai; J Young; R M Smith; J C M Dekkers; EJ Huff-Lonergan; Steven M Lonergan; Max F Rothschild
Identification of genetic markers associated with residual feed intake and meat quality traits in the pig.
Meat science 2010;84(4):645-50.
2008: K M Carnagey; EJ Huff-Lonergan; AH Trenkle; A E Wertz-Lutz; Ronald L Horst; Donald C Beitz
Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers.
Journal of animal science 2008;86(7):1649-57.
2008: K M Carnagey; EJ Huff-Lonergan; Steven M Lonergan; AH Trenkle; Ronald L Horst; Donald C Beitz
Use of 25-hydroxyvitamin D3 and dietary calcium to improve tenderness of beef from the round of beef cows.
Journal of animal science 2008;86(7):1637-48.
2008: Shai Barbut; DC Ciobanu; L J Gatcliffe; EJ Huff-Lonergan; T Knapp; Steven M Lonergan; A A Sosnicki; E W Wilson
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
Meat science 2008;79(1):46-63.
2008: B S Patton; M S Honeyman; EJ Huff-Lonergan; B J Kerr; Steven M Lonergan
Effects of space allocation within a deep-bedded finishing system on pig growth performance, fatty acid composition and pork quality.
Animal : an international journal of animal bioscience 2008;2(3):471-8.
2008: B S Patton; J D Crouse; M S Honeyman; EJ Huff-Lonergan; B J Kerr; Steven M Lonergan
Effects of deep-bedded finishing system on market pig performance, composition and pork quality.
Animal : an international journal of animal bioscience 2008;2(3):459-70.
2007: EJ Huff-Lonergan; Steven M Lonergan
New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.
Journal of animal breeding and genetics = Zeitschrift für Tierzüchtung und Züchtungsbiologie 2007;124 Suppl 1():19-26.
2007: G Bee; Abbey L Anderson; Steven M Lonergan; EJ Huff-Lonergan
Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork.
Meat science 2007;76(2):359-65.
2007: Steven M Lonergan; Kenneth Stalder; EJ Huff-Lonergan; TJ Knight; RN Goodwin; KJ Prusa; Donald C Beitz
Influence of lipid content on pork sensory quality within pH classification.
Journal of animal science 2007;85(4):1074-9.
2006: W G Zhang; Steven M Lonergan; Matt A Gardner; EJ Huff-Lonergan
Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork.
Meat science 2006;74(3):578-85.
2006: K R Maddock Carlin; EJ Huff-Lonergan; LJ Rowe; Steven M Lonergan
Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpain.
Journal of animal science 2006;84(4):925-37.
2006: G Bee; C Biolley; G Guex; W Herzog; Steven M Lonergan; EJ Huff-Lonergan
Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles.
Journal of animal science 2006;84(1):191-203.
2006: M A Gardner; EJ Huff-Lonergan; LJ Rowe; C M Schultz-Kaster; Steven M Lonergan
Influence of harvest processes on pork loin and ham quality.
Journal of animal science 2006;84(1):178-84.
2005: EJ Huff-Lonergan; Steven M Lonergan
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.
Meat science 2005;71(1):194-204.
2005: KR Maddock; EJ Huff-Lonergan; LJ Rowe; Steven M Lonergan
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin.
Journal of animal science 2005;83(6):1370-6.
2004: LJ Rowe; KR Maddock; Steven M Lonergan; EJ Huff-Lonergan
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain.
Journal of animal science 2004;82(11):3254-66.
2004: Kathy J Davis; EJ Huff-Lonergan; Dong U Ahn; Joseph G Sebranek; Steven M Lonergan
The effects of irradiation on quality of injected fresh pork loins.
Meat science 2004;67(3):395-401.
2004: Keith A Cummins; Steven M Lonergan; EJ Huff-Lonergan
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactation.
Journal of dairy science 2004;87(5):1428-31.
2004: A E Wertz; TJ Knight; AH Trenkle; R Sonon; Ronald L Horst; EJ Huff-Lonergan; Donald C Beitz
Feeding 25-hydroxyvitamin D3 to improve beef tenderness.
Journal of animal science 2004;82(5):1410-8.
2004: J L Melody; Steven M Lonergan; LJ Rowe; Ted W Huiatt; Mary S Mayes; EJ Huff-Lonergan
Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
Journal of animal science 2004;82(4):1195-205.
2004: Kathy J Davis; EJ Huff-Lonergan; Joseph G Sebranek; Steven M Lonergan
The effects of aging on moisture-enhanced pork loins.
Meat science 2004;66(3):519-24.
2004: LJ Rowe; KR Maddock; Steven M Lonergan; EJ Huff-Lonergan
Influence of early postmortem protein oxidation on beef quality.
Journal of animal science 2004;82(3):785-93.
2004: Monica R Foote; Ronald L Horst; EJ Huff-Lonergan; AH Trenkle; FC Parrish; Donald C Beitz
The use of vitamin D3 and its metabolites to improve beef tenderness.
Journal of animal science 2004;82(1):242-9.
2003: E E Helman; EJ Huff-Lonergan; G M Davenport; Steven M Lonergan
Effect of dietary protein on calpastatin in canine skeletal muscle.
Journal of animal science 2003;81(9):2199-205.
2002: EJ Huff-Lonergan; Thomas J Baas; M Malek; J C M Dekkers; KJ Prusa; Max F Rothschild
Correlations among selected pork quality traits.
Journal of animal science 2002;80(3):617-27.
2001: Steven M Lonergan; EJ Huff-Lonergan; LJ Rowe; DL Kuhlers; SB Jungst
Selection for lean growth efficiency in Duroc pigs influences pork quality.
Journal of animal science 2001;79(8):2075-85.
2001: M Malek; J C M Dekkers; HK Lee; Thomas J Baas; KJ Prusa; EJ Huff-Lonergan; Max F Rothschild
A molecular genome scan analysis to identify chromosomal regions influencing economic traits in the pig. II. Meat and muscle composition.
Mammalian genome : official journal of the International Mammalian Genome Society 2001;12(8):637-45.
2001: S E Harris; EJ Huff-Lonergan; Steven M Lonergan; WR Jones; Darrell L Rankins
Antioxidant status affects color stability and tenderness of calcium chloride-injected beef.
Journal of animal science 2001;79(3):666-77.
2000: JL Montgomery; FC Parrish; Donald C Beitz; Ronald L Horst; EJ Huff-Lonergan; AH Trenkle
The use of vitamin D3 to improve beef tenderness.
Journal of animal science 2000;78(10):2615-21.