Andrea Garmyn

Andrea Garmyn
Michigan State University | MSU · Department of Food Science and Human Nutrition

BS, MS, PhD

About

120
Publications
13,041
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
1,212
Citations
Additional affiliations
March 2010 - October 2014
Texas Tech University
Position
  • Sr. Research Associate
August 2007 - February 2010
Oklahoma State University - Stillwater
Position
  • Research Assistant

Publications

Publications (120)
Article
Full-text available
Sides of the 40 selected carcasses were alternately assigned to either conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fabrication of HB sides occurred on the day of slaughter within 60 min of exsanguination. Five muscl...
Article
Full-text available
Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers ( = 360). For tenderness, flavor, and overall liking, there was an interaction detected between source...
Article
Full-text available
The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhance...
Article
Full-text available
The objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1 coarse salt/black pepper, and then cooked in a smoker to a final internal temperature of 93°C for a...
Article
Full-text available
Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and...
Article
A consumer study was conducted to determine if consumers scored beef palatability traits differently on paper vs. digital ballots. Beef subprimals were collected to represent four treatments with inherent variation in eating quality: USDA Select eye round aged 7 d postmortem, USDA Select strip loin aged 7 d postmortem, USDA Choice tenderloin aged 2...
Article
Full-text available
Our objective was to investigate the effects of extended aging on the flavor characteristics of Australian grass- and grain-fed beef longissimus thoracis. Ribeye rolls from Australian grass- and grain-fed beef carcasses were collected, randomly assigned to one of 4 postmortem aging days (35, 45, 55, and 65), vacuum packaged, and shipped under refri...
Article
Full-text available
The study objective was to evaluate the effects of extended postmortem wet aging of Australian beef, cattle diet, and their interaction on objective and subjective measures of beef flavor of the longissimus lumborum. Beef strip loins were collected from grass- and grain-fed cattle (n = 50 total) at a commercial abattoir near Brisbane, Australia. Be...
Article
Full-text available
At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...]
Article
Full-text available
Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumbo...
Article
Full-text available
The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction in several different ways. The two main statistic...
Article
Full-text available
The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top sirloin butt (gluteus medius [GM]) subprimals were collected from 12 Australian grass-fed, 12 Australi...
Article
Understanding consumer sensory perceptions of sheepmeat is essential for consumer satisfaction post-purchase. Meat Standards Australia (MSA) sensory protocols have been effectively utilised in beef for international consumers however, to date sheepmeat testing is largely limited to Australian consumers. This study measured the sensory responses (li...
Article
Full-text available
Consumer sensory analysis (n = 288) was conducted, along with cooking loss, slice shear force (SSF), pressed juice percentage (PJP), and volatile compound analyses, to evaluate the effects of different dry heat cooking methods. Specifically, an electric clamshell grill (CLAM), flat top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander...
Article
Full-text available
Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumbled with marinade (TUMB), injected with marinade (INJ), and injected with marinade plus vacuum tumbled (IPT) to d...
Article
Full-text available
This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling scores: Slightly Abundant or greater (SLAB+), Moderate or Modest (MD/MT), Small (SM), Slight (SL),...
Article
Full-text available
Proximate composition, Warner-Bratzler shear force (WBSF), consumer sensory traits, fatty acid composition, and volatile flavor compounds were assessed on steaks from USDA Select strip loins (n = 40; 8/treatment) representing grass-fed beef sourced from New Zealand (NZ) with marbling consistent with USDA Select along with strip loins from four feed...
Article
Full-text available
The purpose of this study was to identify if consumers’ palatability scores of beef top loin steaks were affected by disclosing production practices or brands related to each product. Strip loins were selected to represent 5 treatments: Grain-Fed Natural (Natural), Certified Angus Beef (CAB), Local Grass Fed (Grass), USDA Select (Conventional), and...
Article
Full-text available
Consumer sensory analysis was conducted to determine differences in beef palatability between three process-verified feeding programs (New Zealand fodder beet, New Zealand grass/non-fodder beet, US grain). Beef strip loins were selected to represent low or high expected eating quality (based on eligibility for the company’s branded program, which f...
Article
Full-text available
The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed to Honduran consumers (n = 288). Diets consisted of a grass-finished control (CON) or diets with th...
Article
Full-text available
Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 days postmortem as determined by U.S. and Honduran consumers (n=240/country). U.S.-sourced strip loins (n=10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Ch...
Article
Full-text available
The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S. sourced strip loins from grain-finished cattle, aged 21 d, were selected to equally represent USDA Select (SEL; n = 6) and upper 2/...
Conference Paper
Full-text available
Teagasc (Irish R&D institute in agriculture) hosted a United Nations Economic Commission for Europe (UNECE) workshop focusing on eating quality, beef and lamb carcass grading to underpin consumer satisfaction and the implementation of UNECE standards. The workshop was also supported by Meat Livestock Australia (MLA). Prior to the workshop, scientis...
Article
Full-text available
Teagasc (Irish R&D institute in agriculture) hosted a United Nations Economic Commission for Europe (UNECE) workshop focusing oneating quality, beef and lamb carcass grading to underpin consumer satisfaction and the implementation of UNECE standards. The workshopwas also supported by Meat Livestock Australia (MLA). Prior to the workshop, scientists...
Article
Vitamin D (D3) supplementation may be used to increase tenderness in beef from cattle fed zilpaterol hydrochloride (ZH). The study was arranged as a 2 × 2 factorial with fixed effects of ZH (no ZH or ZH fed at 8.3 mg/kg DM for 20 d with a 3-d withdrawal) and D3 (no D3 or 500,000 IU D3·steer·d for 10 d prior to harvest). Cattle ( = 466) were harvest...
Article
Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consume...