Mark Miller

Meat Science Review

Effects of marbling, postmortem aging lamb loin

Chance Brooks Ph.D. Andrea Garmyn Mark Miller Mallorie Phelps

March 7, 2019

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

Meat Science Review

Effect of direct-fed microbial on Enterococci antibiotic resistance

Studying the antibiotic resistance of Enterococcus sp. in cattle feces as impacted by dietary supplementation with Lactobacillus salivarius L28.

Mindy M. Brashears Alejandro Echeverry Andrea R. English Mark Miller Kendra K. Nightingale Tosha L. Opheim Jhones O. Sarturi

January 19, 2018

No Comments

This study was designed to determine the antibiotic resistance patterns of Enterococcus sp. isolated from feedlot cattle supplemented with a novel direct-fed microbial (DFM) Lactobacillus salivarius (L28) in replacement of tylosin in finishing diets of feedlot steers.

Meat Science Review

Battling food insecurity in Malawi

Malinda J. Colwell Mark Miller Holly Wright

September 18, 2017

No Comments

In 2014, we were asked to consider and address the fact that many people in Malawi, particularly women and children, are anemic and lack iron in their diets. One of the main reasons for the lack of iron in people’s diet is lack of a sustainable and readily available source of protein.

Meat Science Review

Can superior flavor, juiciness add value to beef?

Attempting to capitalize on the inherent quality variation of the beef population to add carcass value.

Chance Brooks Ph.D. Andrea Garmyn Mary Hunt Mark Miller

July 7, 2014

No Comments

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

AMSA Meat Science Review