Articles by Mark Miller

Meat Science Review

Effects of marbling, postmortem aging lamb loin

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

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.

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

January 19, 2018

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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

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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.

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

July 7, 2014

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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

Meat Science Review: Beyond tenderness, beef eaters crave exceptional flavor

Andrea Garmyn Mark Miller

May 7, 2013

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The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.

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IPPE 2025

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Articles by Mark Miller

Effects of marbling, postmortem aging lamb loin

Effect of direct-fed microbial on Enterococci antibiotic resistance

Battling food insecurity in Malawi

Can superior flavor, juiciness add value to beef?

Meat Science Review: Beyond tenderness, beef eaters crave exceptional flavor

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