Jerrad F. Legako

Jerrad Legako is with the Department of Animal and Food Science at Texas Tech University, Lubbock, TX, USA.
Articles

ARTICLES

Lemons, rosemary, sea salt, garlic cloves, and olive oil at the top on a white background.
Commentary: AMSA

Supplementing finishing cattle garlic-citrus extract affects palatability attributes of beef steaks and patties

Supplementation with garlic-citrus extract (GCE) has been reported to promote a reduction of enteric methane emissions in ruminants.
Megan E. Eckhardt M.S. Hernandez Loni W. Lucherk Ty E. Lawrence Jerrad F. Legako
February 11, 2026
No Comments

Garlic supplementation is suggested to alter protein and fatty acid composition, which promotes biochemical transformations in meat products including meat color and biochemical profiles.


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Dry-aged Beef
Meat Science Review

Utilization of dry-aged beef in premium ground beef blends

Devin A. Gredell Jordan H. McHenry Dale R. Woerner Jerrad F. Legako Terry E. Engle J. Chance Brooks J. Daryl Tatum Keith E. Belk
May 6, 2019
No Comments
Although the affordability and versatility of ground beef helped establish it as a staple in many American diets, "premium" ground beef blends are now being marketed in several foodservice and retail scenarios, adding value to lower-priced trim components and underutilized whole-muscle cuts.
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PCA Analysis of Identified Metabolites
Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.
Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD
January 16, 2019
No Comments
While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.
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