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Andrea J. Garmyn Texas Tech University, Department of Animal and Food Sciences
Lubbock, TX 79409-2141 Office: (806) 834-6559; U.S. Cell: (785) 410-4618
Email: [email protected]
EDUCATION Oklahoma State University, Stillwater, Oklahoma Ph.D. in Food Science, Specialization in Meat Science, December, 2009 Dissertation: Relationships between nutrient components of longissimus muscle and beef palatability traits and influence of finishing diet on beef quality Advisor: Dr. Gretchen (Hilton) Mafi Kansas State University, Manhattan, Kansas M.S. in Animal Sciences and Industry, Specialization in Animal Breeding and Genetics, August 2007 Thesis: The effects of cytoplasmic line on scrotal circumference and semen quality traits in Angus bulls Advisor: Dr. Dan Moser The Ohio State University, Columbus, Ohio B.S. in Agriculture, December, 2004 Major: Animal Sciences Minor: Agribusiness Cum Laude RELEVANT WORK EXPERIENCE Texas Tech University, Department of Animal and Food Sciences, Lubbock, Texas Research Assistant Professor, November 2014 – Present • Coordinate and conduct research in the area of lamb eating quality and composition as
affected by marbling, muscle, postmortem aging, and country-of-origin • Project manager for multiple international beef eating quality trials involving beef carcass
chilling/processing temperature regime and beef winter finishing programs • Direct and conduct research in the areas of beef eating quality as influenced by diet, muscle,
and enhancement of Australian beef • Teach undergraduate non-majors meat science and graduate SAS programming for statistical
analysis, coordinate the annual meat industry tours course, and lead a study abroad trip to Australia and New Zealand.
Texas Tech University, Department of Animal and Food Sciences, Lubbock, Texas Sr. Research Associate, October 2012 – October 2014 • Project co-manager for international carcass quality assessment and development of
consumer-based eating quality prediction • Directed and conducted research in the areas of beef palatability as affected by growth
promotion technologies
• Managed and analyzed data focusing on beef palatability as affected by growth promotion technologies and consumer assessment of beef eating quality
• Facilitated annual undergraduate/graduate student Meat Industry Tour Texas Tech University, Department of Animal and Food Sciences, Lubbock, Texas Post-doctoral Research Associate, March 2010 – September 2012 • Directed and conducted research in the areas of beef palatability as affected by growth
promotion technologies and consumer testing of beef samples • Managed and analyzed data focusing on beef carcass composition and quality, beef
palatability as affected by growth promotion technologies, consumer preferences for beef palatability, and food safety
• Coordinated and instructed meat science and meat evaluation laboratories; lectured in undergraduate and graduate level meat science courses
Oklahoma State University, Department of Animal Science, Stillwater, Oklahoma Graduate Assistant, August 2007 – February 2010 • Conducted research in the areas of pre-harvest management practices on meat yield, quality,
and palatability, application of post-mortem technologies to improve palatability, and meat packaging techniques
• Successfully competed in a national product development contest, including product conception, development, and manufacture, as well as devising marketing and HACCP plans
• Collected carcass data for departmental research projects and state and county beef shows • Coached the 2008 Meat Judging Team Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas Coach, Meat Judging Team, November 2006 – March 2007 • Coordinated and conducted practice at beef, pork, and lamb plants and university meat labs • Fabricated beef and pork carcasses for specifications and wholesale cuts classes Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas Carcass Data Service Coordinator, May 2006 – January 2007 • Scheduled data collections at Tyson Fresh Meats in Emporia, KS • Entered data and invoiced customers • Trained new students for all aspects of data collection
Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas Graduate Research Assistant, January 2005 – July 2007 • Gained research experience in quantitative beef genetics and meat science OTHER WORK EXPERIENCE Ohio State Fair, Columbus, Ohio Ticket Coordinator, June – September 2004; June – September 2003; June – September 2002 Ohio Cattlemen’s Association, Marysville, Ohio Ohio Beef Expo Junior Show Intern, December 2003 – March 2004, December 2002 – March 2003
TEACHING EXPERIENCE Texas Tech University • General Animal Science, ANSC 1401
Lab Instructor for beef, pork, and lamb evaluation SP 2011, FA 2011, SP 2012
• Livestock and Meat Evaluation I, ANSC 2301 Lecturer SP 2011
• Consumer Selection and Utilization of Meat Products, ANSC 3404 Lead Instructor SP 2017, 2018
• Advanced Meat Science and Muscle Biology, ANSC 4400 Lab Coordinator/Instructor FA 2011-2013
• Problems in Animal Science – Meat Industry, ANSC 4001/5001 Coordinator SU 2017
• Problems in Animal Science – Agricultural Tour of Australia/New Zealand, ANSC 4001 Faculty leader SP/SU 2018
• Problems in Animal Science – Learning SAS Program, ANSC 5001 Lecturer SU 2010
• Graduate Seminar, Meat Science, ANSC 5100 Instructor SU 2012, 2017
• Research Methods in Agricultural Sciences – SAS programming, ANSC 5307 Lead Instructor SP 2018
• Graduate Advanced Meat Science and Muscle Biology, ANSC 5400 Lecturer/Lab Instructor SU 2011, 2012, 2015, 2017
• Teys Australia Operations Leadership Course (Meat Science 101) Program Coordinator FA 2017/SP 2018
Oklahoma State University • Meat Animal and Carcass Evaluation, ANSI 2253
Lecturer and Lab Instructor • Meat Grading and Selection, ANSI 3182
Lecturer and Lab Instructor • Meat Science, ANSI 3333
Lab Instructor • Processed Meat, ANSI 4333
Lecturer
Kansas State University • Principles of Meat Evaluation, ASI 370
Lab Instructor • Genetics, ASI 500
Lecturer • Animal Breeding Principles, ASI 510
Teaching Assistant • Livestock Production and Management, ASI 620
Teaching Assistant • Assistant Meat Judging Coach The Ohio State University • Principles of Animal Nutrition, ANIM SCI 330
Lab Assistant
RESEARCH FOCUS • Consumer testing and the determination of driving factors for beef and lamb consumer
satisfaction • Evaluation of winter finishing systems on growth performance and eating quality of New
Zealand beef • Evaluation of growth promotion technologies on cutability, palatability, and shelf-life of
dairy and beef cattle • Enhancement to improve beef tenderness and palatability PUBLICATIONS AND SCHOLARLY ACTIVITY Book Chapters 1. Garmyn, A. J., and M. F. Miller. 2017. “Evaluation of Meat Sensory Attributes.” In:
Advances in Meat Processing Technology. Alaa El-Din Bekhit, Ed. Boca Raton, FL: CRC Press.
Referred Journal Articles * Indicates corresponding author 1. Garmyn, A. J.*, R. J. Polkinghorne, J. C. Brooks, and M. F. Miller. 2018. Consumer
assessment of New Zealand forage finished beef compared to US grain fed beef. Meat and Muscle Biology. In preparation for submission.
2. Hardcastle, N. C, A. J. Garmyn*, J. F. Legako, M. M. Brashears, and M. F. Miller. 2018.
Honduran consumer perception of palatability of enhanced and non-enhanced beef from various finishing diets. Meat and Muscle Biology. In preparation for submission.
3. Gomez, A. R., A. J. Garmyn*, T. G. O’Quinn, M. E. Bueso, J. C. Brooks, M. M. Brashears, and M. F. Miller. 2018. Honduran and U.S. consumer assessment of beef from various production systems with or without marination. Meat and Muscle Biology. Submitted.
4. Bueso, M. E., A. J. Garmyn*, T. G. O’Quinn, J. C. Brooks, M. M. Brashears, and M. F. Miller. 2018. A comparison of Honduras and United States consumers’ sensory perception of Honduran and U.S. beef. Meat and Muscle Biology. Submitted.
5. Phelps, M. R., A. J. Garmyn*, J. C. Brooks, G. G. Mafi, S. K. Duckett, J. F. Legako, T. G. O’Quinn, and M. F. Miller. 2018. Effects of marbling and postmortem aging on consumer assessment of United States lamb loin. Meat and Muscle Biology. Submitted.
6. Phelps, M. R., A. J. Garmyn*, J. C. Brooks, J. N. Martin, C. C. Carr, J. A. Campbell, A. G.
McKeith, and M. F. Miller. 2018. Consumer assessment of lamb loin and leg from Australia, New Zealand, and United States. Meat and Muscle Biology. doi: 10.22175/mmb2017.10.0051.
7. Pethick, D., P. McGilchrist, R. Polkinghorne, R. Warner, G. Tarr, A. Garmyn, J. Thompson, and J. Hocquette. 2018. Travaux de recherche internationaux sur la qualité sensorielle de la viande ovine et bovine (International research on beef and lamb eating quality). Viandes et Produits Carnés (http://www.viandesetproduitscarnes.fr/index.php?lang=fr). doi: VPC-2017-33-4-3.
8. Crownover, R. D., A. J. Garmyn*, R. J. Polkinghorne, R. J. Rathmann, B. C. Bernhard, and M. F. Miller. 2017. The effects of hot- vs. cold-boning on eating quality of New Zealand grass fed beef. Meat and Muscle Biology. 1:207-217. doi: 10.22175/mmb2017.06.0030.
9. Mateescu, R. G., P. A. Oltenacu, A. J. Garmyn, G. G. Mafi, and D. L. VanOverbeke. 2016. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle. J. Anim. Sci. 94:2160-2171.
10. Knobel-Graves, S. M., J. C. Brooks, B. J. Johnson, J. D. Starkey, J. L. Beckett, J. M. Hodgen, J. P. Hutcheson, M. N. Streeter, C. L. Thomas, R. J. Rathmann, A. J. Garmyn, M. F. Miller.
2016. Effect of vitamin D3, zilpaterol hydrochloride supplementation, and postmortem aging on shear force measurements of three muscles in finishing beef steers. J. Anim. Sci. 94:2637-2647.
11. Hunt, M. R., J. F. Legako, T. T. N. Dinh, A. J. Garmyn, T. G. O’Quinn, C.H. Corbin, R.J. Rathmann, J.C. Brooks, and M.F. Miller. 2016. Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. Meat Sci. 116:91-101.
12. Mateescu, R. G., D. J. Garrick, A. J. Garmyn, D. L. VanOverbeke, G. G. Mafi and J. M. Reecy. 2015. Genetic parameters for sensory traits in longissimus muscle and their associations with tenderness, marbling score, and intramuscular fat in Angus cattle. J. Anim. Sci. 93:21-27.
13. Corbin, C. H., T. G. O’Quinn, A. J. Garmyn, J. F. Legako, M. R. Hunt, T. T. N. Dinh, R. J.
Rathmann, J. C. Brooks, and M. F. Miller. 2015. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat Sci. 100:24-31.
14. Martin, J. N., A. J. Garmyn*, M. F. Miller, K. D. Pfeiffer, C. L. Thomas, R. J. Rathmann, D. A. Yates, J. M. Hodgen, J. P. Hutcheson, and J. C. Brooks. 2014. Comparative effects of beta-adrenergic agonist supplementation on the yield and quality attributes of selected subprimals from calf-fed Holstein steers. J. Anim. Sci. 92:4204-4216.
15. Garmyn*, A. J., J. C. Brooks, J. M. Hodgen, W. T. Nichols, J. P. Hutcheson, R. J. Rathmann, and M. F. Miller. 2014. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta-agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for 14 or 21 d postmortem. J. Anim. Sci. 92:3670-3684.
16. Tedford, J. L., A. Rodas-González, A. J. Garmyn, J. C. Brooks, B. J. Johnson, J. D. Starkey,
G. O. Clark, A. J. Derington, J. A. Collins, and M. F. Miler. 2014. U. S. consumer perceptions of U. S. and Canadian beef quality grades. J. Anim. Sci. 92:3685-3692.
17. Hunt, M. R., A. J. Garmyn*, T. G. O’Quinn, C. H. Corbin, J. F. Legako, R. J. Rathmann, J.
C. Brooks, and M. F. Miller. 2014. Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses. Meat Sci. 98:1-8.
18. Garmyn, A. J., and M. F. Miller. 2014. Meat Science and Muscle Biology Symposium –
Implant and beta agonist impacts on beef palatability. J. Anim. Sci. 92:10-20.
19. Sharman, E. D., P. A. Lancaster, C. P. McMurphy, A. J. Garmyn, B. J. Pye, G. G. Mafi, C. L. Goad, W. A. Phillips, J. D. Starkey, C. R. Krehbiel and G. W. Horn. 2013. Effect of rate of body weight gain in steers during the stocker phase. I. Growth, partitioning of fat among depots, and carcass characteristics of growing-finishing beef cattle. J. Anim. Sci. 91:4322-4335.
20. Mateescu, R. G., D. J. Garrick, R. G. Tait Jr, A. J. Garmyn, Q. Duan, Q. Liu, M. S.
Mayes, A. L. Van Eenennaam, D. L. VanOverbeke, G. G. Hilton, D. C. Beitz and J. M. Reecy. 2013. Genome-wide association study of concentrations of iron and other minerals in longissimus muscle of Angus cattle. J. Anim. Sci. 91: 3593-3600.
21. Pratt, P. J., D. W. Moser, L. D. Thompson, S. P. Jackson, B. J. Johnson, A. J. Garmyn, and M.F. Miller. 2013. The heritabilities, phenotypic correlations and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle. J. Anim. Sci. 91:2931-2937.
22. Mateescu, R. G., A. J. Garmyn, R. G. Tait, Jr., Q. Duan, Q. Liu, M. S. Mayes, D. J. Garrick,
A. L. Van Eenennaam, D. L. VanOverbeke, G. G. Hilton, D. C. Beitz, and J. M. Reecy. 2013. Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle. J. Anim. Sci. 91:1067-1075.
23. Buchanan, J. W., A. J. Garmyn, G. G. Hilton, D. L. VanOverbeke, Q. Duan, D. C. Beitz,
and R. G. Mateescu. 2013. Comparison of gene expression and fatty acid profiles in concentrate and forage finished beef. J. Anim. Sci. 91:1-9.
24. Wolf, M. J., M. F. Miller, A. R. Parks, G. H. Loneragan, A. J. Garmyn, L. D. Thompson, A.
Echeverry, and M. M. Brashears. 2012. Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray in reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga-toxigenic Escherichia coli (STEC) on beef trim and ground beef. J. Food Prot. 75:1968-1973.
25. Mateescu, R. G., A. J. Garmyn, M. A. O’Neil, R. G. Tait, Jr., A. Abuzaid, M. S. Mayes, D. J. Garrick, A. L. Van Eenennaam, D. L. VanOverbeke, G. G. Hilton, D. C. Beitz, and J. M. Reecy. 2012. Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. J. Anim. Sci. 90:4248-4255.
26. Rodas-González, A., S. B. Pflanzer, A. J. Garmyn, J. N. Martin, J. C. Brooks, S. M. Knobel,
B. J. Johnson, J. D. Starkey, R. J. Rathmann, P. E. de Felicio, M. N. Streeter, D. A. Yates, J. M. Hodgen, J. P. Hutcheson, and M. F. Miller. 2012. Effects of postmortem calcium chloride injection on meat palatability traits of strip loin steaks from cattle supplemented with or without zilpaterol hydrochloride. J. Anim. Sci. 90:3584-3595.
27. Harris, D., M. M. Brashears, A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2012.
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella. Meat Sci. 90:783-788.
28. Brashears, M. M., A. J. Garmyn, J. C. Brooks, D. Harris, G. Loneragan, A. Echeverry, T. E. Jackson, J. M. Mehaffey, and M. F. Miller. 2012. Microbial quality of condensation in fresh and ready-to-eat processing facilities. Meat Sci. 90:728-732.
29. O’Quinn, T. G., J. C. Brooks, R. J. Polkinghorne, A. J. Garmyn, B. J. Johnson, J. D.
Starkey, R. J. Rathmann, and M. F. Miller. 2012. Consumer assessment of beef strip loin steaks of varying fat levels. J. Anim. Sci. 90:626-634.
30. Claborn, S. W., A. J. Garmyn, J. C. Brooks, R. J. Rathmann, C. B. Ramsey, L. D.
Thompson, and M. F. Miller. 2011. Consumer evaluation of the palatability of USDA Select, USDA Choice, and Certified Angus Beef strip loin steaks from retail markets in Lubbock, Texas, USA. J. Food Qual. 34:425-434.
31. Garmyn, A. J., S. M. Knobel, K. S. Spivey, L. F. Hightower, J. C. Brooks, B. J. Johnson, S.
L. Parr, R. J. Rathmann, J. D. Starkey, D. A. Yates, J. M. Hodgen, J. P. Hutcheson, and M. F. Miller. 2011. Warner-Bratzler and slice shear force measurements of 3 beef muscles in response to various aging periods following trenbolone acetate and estradiol implants and zilpaterol hydrochloride supplementation of finishing beef steers. J. Anim. Sci. 89:3783-3791.
32. Schertz, M. J., A. J. Garmyn, R. J. Rathmann, J. D. Kellermeier, S. P. Jackson, C. B. Ramsey, F. L. Williams, and M. F. Miller. 2011. Estimation of live quality grade in multiple biological types of beef slaughter steers and the relationship to carcass quality. Prof. Anim. Sci. 27:328-335.
33. Garmyn, A. J., G. G. Hilton, R. G. Mateescu, J. B. Morgan, J. M. Reecy, R. G. Tait, Jr., D. C. Beitz, Q. Duan, J. P. Schoonmaker, M. S. Mayes, M. E. Drewnoski, Q. Liu, and D. L. VanOverbeke. 2011. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. J. Anim. Sci. 89:2849-2858.
34. Duan, Q., R. G. Tait, Jr, M. S. Mayes, D. J. Garrick, Q. Liu, A. L. Van Eenennaam, R. G.
Mateescu, D. L. Van Overbeke, A. J. Garmyn, D. C. Beitz, and J. M. Reecy. 2011. Genetic polymorphisms in bovine transferrin receptor 2 (TFR2) and solute carrier family 40 (iron-regulated transporter), member 1 (SLC40A1) genes and their association with beef iron content. Anim. Gen. 43:115-122.
35. Derington, A. J., J. C. Brooks, A. J. Garmyn, L. D. Thompson, D. B. Wester, and, M. F. Miller. 2011. Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin. Meat Sci. 88:203-208.
36. Igo, J. L., J. C. Brooks, B. J. Johnson, J. Starkey, R. J. Rathmann, A. J. Garmyn, W. T. Nichols, J. P. Hutcheson, and M. F. Miller. 2011. Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times. J. Anim. Sci. 89:792-797.
37. Reicks, A. L., J. C. Brooks, A. J. Garmyn, L. D. Thompson, C. L. Lyford, and M. F. Miller.
2011. Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts. Meat Sci. 87:403-411.
38. Price, B. D., A. J. Garmyn, H. M. Derington, M. L. Galyean, S. P. Jackson, S. B. Smith, and
M. F. Miller. 2011. Effects of high-oil corn on feedlot performance, carcass characteristics, fatty acid profiles, beef palatability, and retail case life traits of beef top loin steaks. J. Anim. Sci. 89:809-816.
39. Tittor, A. W., M. G. Tittor, M. M. Brashears, J. C. Brooks, A. J. Garmyn, and M. F. Miller.
2011. Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and Salmonella spp. J. Food Prot. 74:289-293.
40. Garmyn, A. J., D. W. Moser, R. A. Christmas, and J. Minick Bormann. 2011. Estimation of
genetic parameters and effects of cytoplasmic line on scrotal circumference and semen quality traits in Angus bulls. J. Anim. Sci. 89:693-698.
41. Garmyn, A. J., G. G. Hilton, R. G. Mateescu, and D. L. VanOverbeke. 2010. Effect of
concentrate- vs. forage-based finishing diet on carcass traits, beef palatability, and color stability of longissimus muscle from Angus heifers. Prof. Anim. Sci. 26:579-586.
42. Rose, M. N., A. J. Garmyn, G. G. Hilton, D. L. VanOverbeke, and J. B. Morgan. 2010.
Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals to non-enhanced cow and USDA Select subprimals. J. Anim. Sci. 88:3683-3692.
43. Garmyn, A. J., J. N. Shook, D. L. VanOverbeke, J. L. Beckett, R. J. Delmore, D. A. Yates,
D. M. Allen, and G. G. Hilton. 2010. The effects of zilpaterol hydrochloride on carcass cutability and tenderness of calf-fed Holstein steers. J. Anim. Sci. 88:2476-2485.
44. G. G. Hilton, A. J. Garmyn, T. E. Lawrence, M. F. Miller, J. C. Brooks, T. H. Montgomery, D. B. Griffin, D. L. VanOverbeke, N. A. Elam, W. T. Nichols, M. N. Streeter, J. P. Hutcheson, D. M. Allen, and D. A. Yates. 2010. Effect of zilpaterol hydrochloride supplementation on cutability and subprimal yield of beef steer carcasses. J. Anim. Sci. 88:1817-1822.
Abstracts and Proceedings 1. Lucherk, L. W., T. G. O’Quinn, J. F. Legako, A. J. Garmyn, J. C. Brooks, and M. F. Miller.
2018. Slice shear force of grass- and grain-finished beef strip loin steaks varying in marbling level and aging time. International Congress of Meat Science and Technology, Melbourne, Australia. Submitted.
2. Morrow, S. J., A. J. Garmyn, R. J. Polkinghorne, and M. F. Miller. 2018. US consumer assessment of New Zealand lamb. Reciprocal Meat Conference. Submitted.
3. Beyer, E. S., A. J. Garmyn, T. G. O’Quinn, J. F. Legako, K. S. Spivey, J. C. Brooks, R. J. Polkinghorne, M.F. Miller. 2018. The effect of grilling or roasting cook method on consumer assessment of eating quality in the United States and New Zealand. Reciprocal Meat Conference. Submitted.
4. Bendele, C., A. J. Garmyn, T. G. O’Quinn, J. F. Legako, K. S. Spivey, J. C. Brooks, R. J. Polkinghorne, M. F. Miller. 2018. New Zealand and U.S. consumer assessment of various slow cooked muscles from New Zealand beef. Reciprocal Meat Conference. Submitted.
5. Sepulveda C. A., A. J. Garmyn, K. S. Spivey, M. R. Hunt, R. J. Polkinghorne, M. F. Miller. 2018. Benchmarking New Zealand carcass quality and yield characteristics. Reciprocal Meat Conference. Submitted.
6. Hardcastle, N. C., A. J. Garmyn, J. F. Legako, M. M. Brashears, and M. F. Miller. 2018.
Proximate composition and objective tenderness measurements of enhanced and non-enhanced Honduran beef from various finishing diets. Reciprocal Meat Conference. Submitted.
7. Voegele, H. N. C. Hardcastle, J. F. Legako, A. J. Garmyn, M. M. Brashears, and M. F.
Miller. 2018. Fatty acid composition of Honduran beef from various finishing diets. Reciprocal Meat Conference. Submitted.
8. Garmyn, A. J., R. J. Polkinghorne, J. C. Brooks, and M. F. Miller. 2017. US consumer assessment of top loin beef from two New Zealand forage finishing systems compared to US grain fed beef. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 787-788.
9. O’Reilly, R. O., L. Pannier, G. E. Gardner, A. J. Garmyn, R. H. Jacob, H. Luo, Q. Meng, M. F. Miller and D.W. Pethick. 2017. IMF and eating quality in sheepmeat: a comparison of American, Chinese and Australian consumers. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 799-800.
10. Hardcastle, N., A. J. Garmyn, J. F. Legako, M. M. Brashears, and M. F. Miller. 2017.
Honduran consumer perception of palatability of enhanced and non-enhanced beef from various finishing diets (abstract 89). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
11. Johnston, J., A. J. Garmyn, C. Cowen, J. Kelly, and M. F. Miller. 2017. Retail Meat Case Study – 2015 (abstract 33). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
12. Mahalitc, E. N., M. R. Phelps, A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2017. US consumer assessment of lamb loin and leg chops from Australia, New Zealand, and United States (abstract 14). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
13. Milopoulos, J. T., B. M. Koch, A. J. Garmyn, J. F. Legako, S. K. Duckett, and M. F. Miller. 2017. Effects of exposure to a high-concentrate or pasture based diet for varied time periods on carcass characteristics and quantitative analyses of composition and tenderness of beef strip loin steaks of early harvested steers (abstract 87). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
14. Phelps, M. R., A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2017. Evaluation of lamb carcass quality characteristics in relation to consumer sensory scores (abstract 13). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
15. Sepulveda, C. A., A. J. Garmyn, J. Milopoulos, C. Bendele, and M. F. Miller. 2017.
Consumer triangle sensory test with three beef fajitas (abstract 18). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at:
http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
16. Shannon, C., A. Garmyn, and M. Miller. 2017. Trends in consumer demographics and willingness to pay for perceived eating quality levels of lamb. In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
17. Voegele, H., O. S. Ron, A. J. Garmyn, T. G. O’Quinn, J. C. Brooks, and M. F. Miller. 2017. Consumer perception of beef palatability altered by brand recognition (abstract 8). In: American Meat Science Association’s 70th RMC Abstracts, 18-21 June, College Station, TX Available at: http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/Abstracts/abstract-in-numerical-order!.pdf?sfvrsn=0.
18. Hanlon, K.E., N. C., Hardcastle, A. J. Garmyn, M. E. Bueso, T. L. Opheim, M. M.
Brashears, M. F. Miller. 2016. Effect of cattle finishing diet and product enhancement in Honduras to improve consumer eating experience of beef cooked to the traditional well-done degree of doneness. IAFP’s 5th Latin American Symposium in Food Safety, 9-11 November 2016, Cancun, Mexico (abstract VII391). Available at: http://www.microbiosymas.com/ewExternalFiles/BOOK%20OF%20ABSTRACTS%20LATIN%20FOOD%202016.pdf.
19. Crownover, R. D., A. J. Garmyn, R. J. Rathmann, B. C. Bernhard, M. F. Miller, and R. J. Polkinghorne. 2016. The influence of time and temperature at carcass boning on the consumer assessment of eating quality of New Zealand beef (abstract 100). In: American Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
20. Hardcastle, N. C., R. D. Crownover, A. J. Garmyn, R. J. Rathmann, B. C. Bernhard, R. J. Polkinghorne, and M. F. Miller. 2016. The influence of processing method on sarcomere length and proximate composition of New Zealand beef (abstract 87). In: American Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
21. Johnston, J., R. D. Crownover, A. J. Garmyn, R. J. Rathmann, B. C. Bernhard, R. J. Polkinghorne, and M. F. Miller. 2016. The influence of time and temperature at carcass boning on subprimal temperature, pH, and color measurements of New Zealand beef (abstract 88). In: American Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
22. Phelps, M. R., A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2016. US consumer assessment of domestic lamb loins from 3 marbling levels aged 21 or 42 d (abstract 6). In: American
Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
23. Carmichael, R. N., M. M. Brashears, A. J. Garmyn, J. C. Brooks, T. L. Opheim, M. E. Bueso, and M. F. Miller. 2016. Honduran production systems and dietary impacts on beef carcass and offal yields and value (abstract 13). In: American Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
24. Gomez, A., M. F. Miller, M. M. Brashears, J. C. Brooks, A. J. Garmyn, M. E. Bueso, T. L. Opheim, and R. N. Carmichael. 2016. Beef carcass quality as influenced by cattle diet in Honduran production systems (abstract 71). In: American Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
25. Hutto, B. C., S. D. Shackelford, D. A. King, T. L. Wheeler, J. C. Brooks, A. J. Garmyn, and M. F. Miller. 2016. Optimization and commercial implementation of freeze/age process to improve beef tenderness (abstract 62). In: American Meat Science Association’s 69th RMC Abstracts, 19-22 June, San Angelo, TX. Available at: http://meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.
26. Garmyn, A. J., R. J. Polkinghorne, R. J. Rathmann, J. C. Brooks, and M. F. Miller. 2016. Impacts of finishing system (New Zealand grass, New Zealand fodder beet or US grain) on consumer perception of top loin eating quality following 21 or 35 d of postmortem aging. In: Special Section on Abstracts from the American Meat Science Association's 68th RMC, 14-17 June 2015, Lincoln, NE. Meat Sci. 112:119-120.
27. Johnston, J. E., A. J. Garmyn, R. J. Rathmann, J. C. Brooks, and M. F. Miller. 2016. Effect of finishing cattle with fodder beet on cutability and subprimal yield of beef steer carcasses in New Zealand. In: Special Section on Abstracts from the American Meat Science Association's 68th RMC, 14-17 June 2015, Lincoln, NE. Meat Sci. 112:119.
28. Ron, O., T. G. O’Quinn, A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2016. Influence of brand recognition on consumer perception of beef palatability of top loin steaks. In: Special Section on Abstracts from the American Meat Science Association's 68th RMC, 14-17 June 2015, Lincoln, NE. Meat Sci. 112:116.
29. Gomez, A. R., A. J. Garmyn, K. S. Spivey, T. G. O’Quinn, J. C. Brooks, and M. F. Miller. 2016. U. S. consumer evaluation of Honduran and U.S. beef from different production and processing systems. In: Special Section on Abstracts from the American Meat Science Association's 68th RMC, 14-17 June 2015, Lincoln, NE. Meat Sci. 112:138-139.
30. Phelps, M. R., A. R. Gomez, A. J. Garmyn, T. G. O’Quinn, J. C. Brooks, and M. F. Miller. 2016. Honduran consumer evaluation of Honduran and United States beef from different production and processing systems. In: Special Section on Abstracts from the American Meat Science Association's 68th RMC, 14-17 June 2015, Lincoln, NE. Meat Sci. 112:113.
31. Bueso, M. E., T. G. O’Quinn, A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2016. Honduran and U.S. consumer assessment of beef strip loin steaks from grass and grain finished cattle. In: Special Section on Abstracts from the American Meat Science Association's 68th RMC, 14-17 June 2015, Lincoln, NE. Meat Sci. 112:139-140.
32. Garmyn, A., C. Brooks, J. Hodgen, W. Nichols, J. Hutcheson, R. Rathmann, and M. Miller.
2015. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta-agonist on strip loin composition, shear force, and consumer assessment of steaks aged for 14 or 21 d postmortem. In: Abstracts from the AMSA 67th RMC, 15-18 June 2014, University of Wisconsin, Madison, WI. Meat Sci. 101:103-162 (103-104).
33. Gredell, D. A., A. J. Garmyn, T. G. O’Quinn, J. C. Brooks, and M. F. Miller. 2015. Assessment of bull and cow inclusion level on the palatability of American Wagyu ground beef patties. In: Abstracts from the AMSA 67th RMC, 15-18 June 2014, University of Wisconsin, Madison, WI. Meat Sci. 101:103-162 (140).
34. Gomez, A. R., M. E. Bueso, T. G. O’Quinn, A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2015. Consumer assessment of Honduran and U. S. sourced beef strip loin steaks. In: Abstracts from the AMSA 67th RMC, 15-18 June 2014, University of Wisconsin, Madison, WI. Meat Sci. 101:103-162 (103).
35. Bueso, M. E., T. G. O’Quinn, A. J. Garmyn, J. C. Brooks, and M. F. Miller. 2015. Honduran consumer assessment of beef strip loin steaks from grass and grain finished cattle. In: Abstracts from the AMSA 67th RMC, 15-18 June 2014, University of Wisconsin, Madison, WI. Meat Sci. 101:103-162 (105).
36. Tapp, W. N., III, A. J. Garmyn, M.F. Miller, J.C. Brooks, R.J. Rathmann. 2015.
Determination of the Optimal Circumference of Cube Rolls from New Zealand Grass Fed Cattle. In: Abstracts from the AMSA 67th RMC, 15-18 June 2014, University of Wisconsin, Madison, WI. Meat Sci. 101:103-162 (149-150).
37. Miller, M. F., and A. J. Garmyn. 2013. Implant and beta agonists impacts on beef
palatability. J. Anim. Sci. 91, (Suppl. 2):408.
38. Hunt, M., C. Corbin, A. Garmyn, J. Legako, T. O'Quinn, R. Rathmann, C. Brooks, and M. Miller. 2013. Consumer assessment of flavor of steak of varying fat levels from four beef muscles. Page 474 in Abstracts from the 66th Reciprocal Meat Conference of the American Meat Science Association. June 16-19, 2013. Auburn University, Auburn, AL. Meat Sci. 96:441-495.
39. Woolley, L. D., J. C. Brooks, C. H. Corbin, A. J. Garmyn, J. F. Legako, T. T. Dinh, and M. F. Miller. 2013. Exploring the relationships between consumer palatability ranking and fatty acid composition of beef strip steaks with various intramuscular fat contents. Page 467 in Abstracts from the 66th Reciprocal Meat Conference of the American Meat Science Association. June 16-19, 2013. Auburn University, Auburn, AL. Meat Sci. 96:441-495.
40. Corbin, C., M. Miller, T. O'Quinn, T. Dinh, J. Legako, A. Garmyn, M. Hunt, C. Brooks. 2013. Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels. Page 469 in Abstracts from the 66th Reciprocal Meat Conference of the American Meat Science Association. June 16-19, 2013. Auburn University, Auburn, AL. Meat Sci. 96:441-495.
41. Martin, J. N., A. J. Garmyn, M. F. Miller, J. M. Hodgen, K. D. Pfeiffer, C. L. Thomas, D. A.
Yates, J. P. Hutcheson, and J. C. Brooks. 2012. Beta-adrenergic agonist effects on the fresh and cooked meat properties of aged longissimus lumborum steaks from calf-fed Holstein steers. In: Proceedings of the 58th International Congress of Meat Science and Technology, Montreal, Canada.
42. Wolf, M., M. Miller, A. Parks, G. H. Loneragan, A. Garmyn, L. Thompson, and M. Brashears. 2012. Validation of Lactic Acid Dip and Spray in Reducing Escherichia coli O157:H7, Salmonella, and Non-O157 Shiga-toxigenic Escherichia coli (STEC) on Beef Trim and Ground Beef. Abstract # P1-120 from the International Association of Food Protection Conference. July 22-25, 2012. Providence, RI. https://iafp.confex.com/iafp/2012/webprogram/Paper2108.html.
43. Garmyn, A. J., J. N. Martin, J. C. Brooks, R. J. Rathmann, J. M. Hodgen, K. D. Pfieffer, C.
L. Armstrong, D. A. Yates, J. P. Hutcheson, and M. F. Miller. 2012. Comparative effects of two beta adrenergic agonists on Warner-Bratzler and slice shear force of USDA Choice strip steaks from calf-fed Holsteins. J. Anim. Sci. 90, (Suppl. 3):58.
44. Koltes, J. E., R. G. Tait Jr, E. R. Fritz, B. P. Mishra, A. L. Van Eenennaam, R. G. Mateescu, D. L. Van Overbeke, A. J. Garmyn, Q. Liu, G. Duan, D. Nettleton, D. Beitz, D. Garrick, and J. M. Reecy. 2012. A systems-genetics analysis of bovine skeletal muscle iron content. J. Anim. Sci. 90, (Suppl. 3):60
45. Garmyn, A. J., K. S. Spivey, L. G. Garcia, R. Polkinghorne, and M. F. Miller. 2012.
Consumer assessment of palatability of enhanced and non-enhanced Australian grain fed, Australian grass fed, and US grain fed beef from two beef muscles. In: Abstracts from the 65th Reciprocal Meat Conference of the American Meat Science Association, 17–20 June 2012, North Dakota State University, Fargo, North Dakota, United States: Monday, June 18, 2012. Meat Sci. 93: 1-36.
46. Broadway, P. R., M. F. Miller, A. J. Garmyn, K. Pfeiffer, J. M. Hodgen, C. L. Thomas, D. A. Yates, J. P. Hutcheson, and J. C. Brooks. 2012. Beta-adrenergic supplementation of calf-fed Holsteins and its effects on steak yield of three middle meat subprimals. In: Abstracts from the 65th Reciprocal Meat Conference of the American Meat Science Association, 17–
20 June 2012, North Dakota State University, Fargo, North Dakota, United States: Monday, June 18, 2012. Meat Sci. 93: 1-36.
47. Corbin, C. H., K. S. Spivey, J. N. Martin, A. J. Garmyn, J. C. Brooks, R. J. Rathmann, K. D.
Pfieffer, J. M. Hodgen, C. L. Thomas, D. A. Yates, J. P. Hutcheson, and M. F. Miller. 2012. Comparative effects of zilpaterol hydrochloride, ractopamine hydrochloride, and no beta-agonist on strip loin subprimal and steak yield in calf-fed Holsteins. In: Abstracts from the 65th Reciprocal Meat Conference of the American Meat Science Association, 17–20 June 2012, North Dakota State University, Fargo, North Dakota, United States: Monday, June 18, 2012. Meat Sci. 93: 1-36.
48. Hunt, M. R., Pflanzer, S. B., A. Rodas-González, J. N. Martin, S. M. Knobel, A. J. Garmyn, J.C. Brooks, B.J. Johnson, J.D. Starkey, R. J. Rathmann, P.E. de Felicio, J. M. Hodgen, J.P. Hutcheson, D.A. Yates, M.F. Miller. 2012. Effects of postmortem calcium chloride injection on color stability and lipid oxidation of semimembranosus steaks from beef cattle supplemented with or without zilpaterol hydrochloride. In: Abstracts from the 65th Reciprocal Meat Conference of the American Meat Science Association, 17–20 June 2012, North Dakota State University, Fargo, North Dakota, United States: Monday, June 18, 2012. Meat Sci. 93: 1-36.
49. Buchanan, J. W., A. J. Garmyn, G. G. Hilton, D. L. VanOverbeke, Q. Duan, D. C. Beitz, and R. G. Mateescu. 2012. Effect of pasture based finishing system on bovine intramuscular gene expression and fatty acid composition. Abstract # P0881 from the International Plant and Animal Genome XX Conference. January 14-18, 2012. San Diego, CA. http://pag.confex.com/pag/xx/webprogram/Paper3842.html
50. Garmyn, A. J., L. F. Hightower, J. C. Brooks, B. J. Johnson, S. L. Parr, R. J. Rathmann, J.
D. Starkey, D. A. Yates, J. M. Hodgen, J. P. Hutcheson, and M. F. Miller. 2011. Warner-Bratzler and slice shear force measurements of three beef muscles in response to various aging periods following anabolic implant and zilpaterol hydrochloride supplementation of finishing beef steers. J. Anim. Sci. 89, Suppl. 1:521.
51. Buchanan, J. W., A. J. Garmyn, G. G. Hilton, D. L. VanOverbeke, Q. Duan, D. C. Beitz,
and R. G. Mateescu. 2011. Gene expression analysis and fatty acid profiling in concentrate and pasture based beef finishing systems. J. Anim. Sci. 89, Suppl. 1:717.
52. Garmyn, A. J., J. C. Brooks, T. E. Lawrence, G. G. Hilton, D. L. VanOverbeke, B. L.
Barham, P. A. Beck, M. S. Gadberry, R. J. Rathmann, J. M. Hodgen, W. T. Nichols, J. P. Hutcheson, D. A. Yates, and M. F. Miller. 2011. Estimation of relationships between carcass traits of young beef with Warner-Bratzler shear force of longissimus steaks. In: Abstracts from the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, Kansas. Meat Sci. 89:325-371.
53. Knobel, S. M., A. J. Garmyn, K. S. Spivey, J. D. Starkey, B. J. Johnson, J. C. Brooks, R. J. Rathmann, D. A. Yates, M. N. Streeter, J. M. Hodgen, J. P. Hutcheson, and M. F. Miller. 2011. The impact of post mortem aging on longissimus lumborum, gluteus medius, and
semimembranosus muscles in cattle fed zilpaterol hydrochloride. In: Abstracts from the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, Kansas. Meat Sci. 89:325-371.
54. Spivey, K. S., L. G. Garcia, J. M. Kelly, W. G. Kuecker, K. Boillot, R. Irion, A. J. Garmyn,
J. C. Brooks, R. J. Rathmann, and M. F. Miller. 2011. Product packaging trends in retail meat cases by species. In: Abstracts from the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, Kansas. Meat Sci. 89:325-371.
55. Garcia, L. G., J. M. Kelly, J. S. Sutton, J. A. Hengen, A. J. Garmyn, and M. F. Miller. 2011.
Investigating types of fresh meat products in the fresh meat retail case and distribution of retail space across the United States. In: Abstracts from the 64th Reciprocal Meat Conference of the American Meat Science Association. June 19-22, 2011. Kansas State University, Manhattan, Kansas. Meat Sci. 89:325-371.
56. Garmyn, A. J., D. L. VanOverbeke, R. G. Mateescu, and G. G. Hilton. 2010. Effect of
concentrate- vs. forage-based finishing diet on carcass traits, beef palatability, and color stability of longissimus muscle from Angus heifers. J. Anim. Sci. 88, E-Suppl. 2:M167.
57. Garmyn, A. J., D. L. VanOverbeke, R. G. Mateescu, J. B. Morgan, J. M. Reecy, R. G. Tait,
Jr., D. C. Beitz, Q. Duan, J. P. Schoonmaker, M. S. Mayes, M. E. Drewnoski, Q. Liu, and G. G. Hilton. 2010. Estimation of relationships between nutrient components of longissimus muscle and beef palatability traits. In: Abstracts from the 63rd Reciprocal Meat Conference of the American Meat Science Association. June 20-23, 2010. Texas Tech University, Lubbock, Texas. Meat Sci. 86:533-576.
58. Reecy, J. M., R. G. Tait, D. L. VanOverbeke, A. J. Garmyn, R. G. Mateescu, A. L. Van
Eenennaam, Q. Duan, Q. Liu, J. P. Schoonmaker, M. E. Drewnoski, D. C. Beitz, K. Kizilkaya, R. L. Fernando, and D. J. Garrick. 2010. Use of genomics to improve healthfulness and quality of meat. In Proc. 9th World Congress of Genetics Applied to Livestock Production. Leipzig, Germany, 1-6 August, 2010. http://www.kongressband.de/wcgalp2010/assets/html/0053.htm.
59. Duan, Q., J. M. Reecy, Q. Liu, A. van Eenennaam, R. Mateescu, A. Garmyn, and D. Beitz.
2010. Genetic polymorphisms in bovine ferroportin are associated with longissimus dorsi muscle iron content. Fed. Am. Soc. Exp. Biol. J. 24:229.2.
60. Duan, Q., J. M. Reecy, R. Tait, J. P. Schoonmaker, D. C. Beitz, A. van Eenennam, R. Mateescu, and A. Garmyn. 2009. Phenotypic variation of mineral contents in beef. Fed. Am. Soc. Exp. Biol. J. 23:LB412.
61. Garmyn, A. J. and D. W. Moser. 2007. Effects of cytoplasmic line on scrotal circumference and semen quality traits in Angus bulls. J. Anim. Sci. 85, Suppl. 1:15-16.
62. Garmyn, A. J. and D. W. Moser. 2007. Effect of sorting feedlot cattle at re-implant using ultrasound and computer technology to predict carcass value. J. Anim. Sci. 85, Suppl. 2:54.
Final Research Reports 1. Garmyn, A. J., J. T. Milopoulos, C. Bendele, and M. F. Miller. 2016. Consumer triangle
sensory test with three RYC beef fajitas. Final Report to RYC Alimentos Mexico.
2. Crownover, R. D., A. J. Garmyn, R. J. Polkinghorne, M. F. Miller. 2016. The influence of time and temperature at carcass boning on the consumer assessment of eating quality and the objective measures of tenderness of New Zealand Beef. Final Report to Silver Fern Farms.
3. Garmyn, A. J., J. C. Brooks, R. J. Rathmann, J. Legako, and T. G. O’Quinn, and M. F. Miller. 2013. Consumer assessment of steaks aged for 14 or 21 d postmortem from high quality, black-hided British finishing steers fed zilpaterol hydrochloride, ractopamine hydrochloride, or no β-AA. Final Report to Merck Animal Health.
4. Garmyn, A. J., M. R. Hunt, J. C. Brooks, and M. F. Miller. 2013. Consumer assessment of flavor of steaks of varying fat levels from four beef muscles. Final Report to NCBA.
5. Garmyn, A. J., and M. F. Miller. 2013. Dimensional classification and steak yield of cube
rolls from New Zealand grass-fed cattle. Final Report to Silver Fern Farms.
6. Garmyn, A. J., K. S. Spivey, M. R. Hunt, and M. F. Miller. 2013. Summary of carcass data from New Zealand grass-fed cattle in 2012. Final report to Silver Fern Farms.
7. Garmyn, A. J., and M. F. Miller. 2013. Assessment of bull and cow inclusion level on the palatability and color life of frozen Kobe ground beef patties. Final Report to Agri Beef Co.
8. Rodas-González, A, J. C. Brooks, A. J. Garmyn, S. B. Pflanzer, J. N. Martin, B. J. Johnson, J. D. Starkey, P. E. de Felicio, R. J. Rathmann, M. N. Streeter, J. P. Hutcheson, D. A. Yates, and M.F. Miller. 2011. Effects of postmortem CaCl2 injection on palatability and shelf life of longissimus muscle steaks from steers supplemented with zilpaterol hydrochloride. Final Report to Merck Animal Health.
9. Garmyn, A. J., K. S. Spivey, L. G. Garcia, R. Polkinghorne, and M. F. Miller. 2011.
Consumer assessment of palatability of enhanced (7%) and non-enhanced Australian grain fed, Australian grass fed, and U.S. grain fed beef from two beef muscles. Final Report to Meat & Livestock Australia.
10. Garmyn, A. J., D. Hayden, and J. B. Morgan. 2009. A shelf-life assessment: Influence of
oxygen scavenger technology on retail stability of cube steaks, rump roasts, top sirloin steaks, and strip steaks. Final Report to Multisorb Technologies.
11. Garmyn, A. J., D. Hayden, and J. B. Morgan. 2009. A shelf-life assessment: Influence of
oxygen scavenger technology on retail stability of assorted pork chops. Final Report to Multisorb Technologies.
12. Hayden, D., A. J. Garmyn, and J. B. Morgan. 2009. A shelf-life assessment: Influence of oxygen scavenger technology on retail stability of top sirloin and strip steaks. Final Report to Multisorb Technologies.
Technical Papers, Fact Sheets, and Other Articles 1. Garmyn, A. J. 2016. Technical Fact Sheet: Does fat colour affect eating quality? Prepared
for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
2. Garmyn, A. J. 2016. Technical Fact Sheet: Does meat colour affect eating quality? Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
3. Garmyn, A. J. 2016. Technical Fact Sheet: Does rib fat affect eating quality? Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
4. Garmyn, A. J. 2016. Technical Fact Sheet: How does ossification affect eating quality. Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
5. Garmyn, A. J. 2016. Technical Fact Sheet: How does pH affect eating quality. Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
6. Garmyn, A. J. 2015. Technical Fact Sheet: How does marbling affect eating quality. Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
7. Garmyn, A. J. 2015. Technical Fact Sheet: Beef Eating Quality System – Grading process
and measurement. Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
8. Garmyn, A. J. 2015. Technical Fact Sheet: Development of the Beef Eating Quality System.
Prepared for Silver Fern Farms Eating Quality Field Guide for beef suppliers.
9. Garmyn, A. J., M. R. Hunt, J. C. Brooks, and M. F. Miller. 2014. 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. Available at: (http://www.provisioneronline.com/articles/100622-can-superior-flavor-juiciness-add-value-to-beef).
10. Garmyn, A. J., G. G. Hilton, J. B. Morgan, and D. L. VanOverbeke. 2014. Relationship of USDA marbling groups to palatability of beef longissimus muscle. Oklahoma State University 2010/2013 Animal Science Research Report. http://ansi.okstate.edu/research/research-reports-1/2013
11. Garmyn, A. J., and M. F. Miller. 2013. Meat Science Review: Beyond tenderness, beef eaters crave exceptional flavor. Available at: http://www.provisioneronline.com/articles/99120-meat-science-review-beyond-tenderness-beef-eaters-crave-exceptional-flavor#).
12. Garmyn, A. J., M. N. Rose, G. G. Hilton, D. L. VanOverbeke, and J. B. Morgan. 2009. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals to non-enhanced cow and USDA Select subprimals. Oklahoma State University Animal Science Research Report. http://www.ansi.okstate.edu/research/2009/index.htm
13. Shook, J. N., D. L. VanOverbeke, A. J. Garmyn, J. L. Beckett, R. J. Delmore, D. A. Yates, D. M. Allen, and G. G. Hilton. 2009. The effects of zilpaterol hydrochloride on carcass cutability, tenderness, and sensory characteristics of calf-fed Holstein steers. Oklahoma State University Animal Science Research Report. http://www.ansi.okstate.edu/research/2009/index.htm
14. Garmyn, A. and D. Moser. 2007. Ultrasound sorting increases feedlot profitability. Beef Cattle Research 2007, Report of progress 978. Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan.
Graduate Student Committees Completed: Committee Member 1. Nicholas C. Hardcastle. M.S. 2018. The effect of finishing diet on carcass composition and
consumer perception of enhanced and non-enhanced Honduran beef. 2. Mallorie R. Phelps, M.S. 2017. Consumer assessment of lamb eating quality in the United
States. 3. Roy D. Crownover, M.S. 2016. The influence of time and temperature at carcass boning on
the consumer assessment of eating quality and the objective measures of tenderness of New Zealand beef.
4. Remy N. Carmichael, M.S. 2016. Honduran production systems and dietary impacts on carcass and harvest offal yields and value.
In Progress: Committee Member 1. Cesar Sepulvada, M.S. Anticipated completion date: December, 2019 2. Sayani Mallick, Ph.D. Anticipated completion date: December, 2019 3. Justin Johnston, Ph.D. Anticipated completion date: Research Grants 1. Legako, J. F., T. G. O’Quinn, A. J. Garmyn, J. C. Brooks, M. F. Miller, G. Tarr. 2018.
Utilization of beef characteristics to predict flavor. $87,752. National Cattlemen’s Beef Association (Submitted).
2. Miller, M. F., J. C. Brooks, B. J. Johnson, R. J. Rathmann, B. C. Bernhard, A. J. Garmyn, and K. S. Spivey. 10/2014-09/2016. Multi-site, dose confirmation clinical effectiveness study of the carcass leanness of confined finishing cattle administered Zilmax at 4.0, 5.4, or 6.8 grams/ton on a 90% dry matter basis in a Type C feed. $2,043,810 ($81,752.40). Merck Animal Health.
3. Miller, M. F., J. C. Brooks, R. J. Rathmann, A. J. Garmyn, T. G. O’Quinn, and J. Legako. 05/2013-12/2015. Consumer hedonic evaluation of steaks aged for 14 or 21 d postmortem from high quality, black-hided British finishing steers fed zilpaterol hydrochloride, ractopamine hydrochloride, or no β-AA. $98,640 ($9,864). Merck Animal Health.
4. Miller, M. F., A. J. Garmyn, J. C. Brooks, and M. Hunt. 04/2012-05/2013. Consumer assessment of flavor of steaks of varying fat levels from four beef muscles. $33,190 (10,952.70). National Cattlemen’s Beef Association/Texas Beef Council.
5. Miller, M. F., J. C. Brooks, A. J. Garmyn, and R. J. Rathmann. 04/2012-04/2013. Zilmax
strip steak quality from high quality steers. $65,000 ($16,900). Merck Animal Health. 6. Miller, M. F., J. C. Brooks, A. J. Garmyn, and R. J. Rathmann. 12/2011-12/2012. Carcass
and meat characteristics of zilpaterol hydrochloride on cattle and high-quality cattle. $98,000 ($25,480). Merck Animal Health.
7. Miller, M. F., J. C. Brooks, and A. J. Garmyn. 07/2010-06/2011. Consumer testing and
flavor analysis development for beef samples. $119,167 ($23,833.40). Meat Livestock Australia.
Research Gifts & Service Agreements 1. Miller, M. F., and A. J. Garmyn. 03/2017-12/2017. Project E2.1 Estimating carcase values
based on lean meat yield and eating quality and Project E2.2 Yearling Merino and large lamb grading. $184,000. Service Agreement with Cooperative Research Centre for Sheep Innovation.
2. Miller, M. F., and A. J. Garmyn. 11/2016-10/2017. Sensory evaluation of New Zealand lamb with USA consumers. $230,100. Gift from Silver Fern Farms.
3. Miller, M. F., and A. J. Garmyn. 12/2015-11/2016. Sensory evaluation of Australian lamb and yearling sheepmeats with USA consumers. $135,000. Service Agreement with Cooperative Research Centre for Sheep Innovation.
4. Miller, M. F., and A. J. Garmyn. 09/2015-08/2016. Lamb carcass grading and eating quality
assessment. $28,215. Service Agreement with Silver Fern Farms. Grants Submitted with Funding Declined 1. Garmyn, A. J., M. F. Miller, and L. W. Lucherk. 2018. Assessment of consumer eating
quality of beef strip loin steaks from grain- and grass-finished beef representing varying marbling levels and postmortem aging times. $45,271. Texas Beef Council.
2. Miller, M. F., A. J. Garmyn, and J. F. Legako. 2017. Investigation of beef brisket palatability from three USDA quality grades wet-aged for 14 or 42-days postmortem. $48,728. Texas Beef Council.
3. Garmyn, A. J., M. F. Miller, and J. C. Brooks. 2016. Consumer assessment of beef top sirloin steaks from five different marbling levels and multiple aging periods. $42,366. Texas Beef Council.
4. Rathmann, R. J., M. F. Miller, A. J. Garmyn, B. C. Bernhard, and J. C. DeClerck. 2016. Influence of days on feed and biological type for developing value added markets in cull cow beef. $48,160. Texas Beef Council.
5. Miller, M. F., A. J. Garmyn, and J. C. Brooks. 2016. Palatability of beef strip loin steaks
from grass finished and grain finished beef representing five marbling score ranges and three aging times. $49,348. Texas Beef Council.
6. Garmyn, A. J., M. F. Miller, and J. C. Brooks. 2016. Assessment of marbling texture and degree of doneness on subjective and instrumental measures of beef tenderness and juiciness across different marbling levels. $49,036. National Cattlemen’s Beef Association.
7. Miller, M. F., A. J. Garmyn, and J. C. Brooks. 2016. Palatability of beef strip loin steaks cooked to three degrees of doneness from young versus mature beef and dairy carcasses representing three marbling score ranges. $43,500. National Cattlemen’s Beef Association.
8. Miller, M. F., A. J. Garmyn, J. C. Brooks, and M. M. Brashears. 2016. Determining the
impact of cooking method on steaks from young and mature beef cooked by sous vide, gas grill and belt grill cooking methods. $29,600. National Cattlemen’s Beef Association.
9. Miller, M. F., A. J. Garmyn, and J. C. Brooks. 2016. Determining the optimal USDA quality
grade and aging period for beef briskets. $48,965. National Cattlemen’s Beef Association. 10. Brooks, J. C., A. J. Garmyn, M. F. Miller, G. H. Loneragan, and B. J. Johnson. 2016. An
evaluation of beef carcass weight effects on meat tenderness and juiciness. $48,389. National Cattlemen’s Beef Association.
11. Brooks, J. C., M. F. Miller, J. N. Martin, and A. J. Garmyn. 2014. A national evaluation of
retail pork quality. $202,500. National Pork Board.
12. Miller, M. F., A. J. Garmyn, J. C. Brooks, and J. F. Legako. 2012. Consumer assessment of beef strip loin steaks from two marbling levels under the effects of 21, 28, or 35 d postmortem wet- and dry-aging. $57,200. National Cattlemen’s Beef Association.
13. Miller, M. F., A. J. Garmyn, J. C. Brooks, and C. Corbin. 2012. Consumer assessment of
beef strip loin steaks of similar tenderness with varying marbling levels. $33,075. National Cattlemen’s Beef Association.
14. Miller, M. F., A. J. Garmyn, M. F. Miller, T. Dinh, and J. N. Martin. 2012. The effect of
extended aging and retail display on the color life of three beef muscles. $64,933. National Cattlemen’s Beef Association.
15. Matis, T., M. F. Miller, M. M. Brashears, A. J. Garmyn, and J. R. Villalobos. 2011. Use of smart agricultural logistics to expand market opportunities for US products in Latin America. $325,023. Foreign Agricultural Service – United States Department of Agriculture.
16. Brooks, J.C., M. F. Miller, A. J. Garmyn, and J. N. Martin. 2011. A nationwide evaluation
of pork retail traits and quality characteristics. $294,375. National Pork Board.
17. Miller, M. F., J. C. Brooks, and A. J. Garmyn. 2011. Consumer assessment of flavor of steaks of varying fat levels from three beef muscles. $111,442. National Cattlemen’s Beef Association.
18. Brooks, J. C., M. F. Miller, A. J. Garmyn, and J. N. Martin. 2011. Determining the effects of
extended aging and simulated retail display on the color stability and color intensity of three beef muscles. $89,446. National Cattlemen’s Beef Association.
19. Brooks, J. C., M. F. Miller, A. J. Garmyn, and J. N. Martin. 2011. Effects of finely textured
beef inclusion on the shelf life and palatability of ground beef from the round, chuck, and sirloin. $73,590. National Cattlemen’s Beef Association.
20. Miller, M. F., J. C. Brooks, and A. J. Garmyn. 2010. Counteracting iron deficiency in U.S.
women and in developing countries through meat consumption and education. $25,000. Texas Beef Council.
21. Miller, M. F., J. C. Brooks, and A. J. Garmyn. 2010. Hispanic consumer preferences for
beef steaks of varying USDA quality grades. $34,000. Texas Beef Council.
PROFESSIONAL ACTIVITES Reviewer Journal of Animal Science, March 2011 – Present Animal Production Science, February – December 2013 Meat Science, May 2014 – Present
Rubriq, May 2014 – January 2015 PLOS ONE, September – December 2014 Journal of the Science of Food and Agriculture, January – December 2016 Professional Animal Scientist, April – December 2016 Animal, August – December 2016 Meat and Muscle Biology, November 2017 – Present Livestock Science, January 2018 – Present Intercollegiate Meat Judging Contest Official
Houston Livestock Show & Rodeo, 2010 Southeastern, 2010 Beef Empire Days, Official Chairman, 2010 Southwest Invitational, Official Chairman, 2012, 2013, 2014, 2015, 2016, 2018
Elanco Animal Health American Royal, 2016 RMC Processed Meat Contest, 2017
Australian Intercollegiate Meat Judging National Competition, Subcommittee, 2017 Southwestern, 2018 Intercollegiate Meat Judging Contest Cooler Superintendent Cargill High Plains, 2015, 2016 Invited Outreach Presentations
1. USMEF, Caribbean, Mexican, Central/South Retail Teams Short Course, Texas Tech University, Lubbock
• Invited presentation: Beef Quality/Grading, March, 2018 • Invited presentation: Issues: Hormones, Antibiotics, BSE, March, 2018 • Invited presentation: Beef Nutrition—Discover the ways to love heart healthy
beef since beef has ZIP, March, 2018 2. Teys Australia Operations Leadership Course (Meat School) online weekly webinars,
October-December, 2017 • Muscle Structure • Muscle Composition • Conversion of Muscle to Meat • Postmortem Quality Defects • What is Meat Quality – Carcass Quality • Drivers of Eating Quality – Tenderness, Juiciness, Flavor • Effects on Meat Quality – On-farm Impacts (HGP, Diet, Gender, & Breed) • Effects on Meat Quality – Lairage and Electrical Inputs • Effects on Meat Quality – Hang Method and Aging
3. Workshop on sustainable meat markets, cross-border trade and eating quality for UNECE – Teagasc Food Research Center, Dublin, Ireland, 10-11 August, 2017
• Invited presentation: Beef and lamb grading models for satisfying the consumer: New Zealand experience
4. The Science of Flavoursome Beef – How can science help deliver better beef flavour? – Agri-Food and Biosciences Institute, Belfast, Northern Ireland, 9 August, 2017
• Invited presentation: Consumer research and flavor liking 5. Teys Australia Wagga Wagga Plant Leadership Team
• Texas Tech University Meat Science Research Overview, July, 2017 6. USMEF, Caribbean Chef Short Course, Texas Tech University, Lubbock
• Invited presentation: Pork Quality: What makes great pork? Impact of marbling & pH, June, 2017
7. Fernando Costa – Brazil Feedlot Tour, Texas Tech University, Lubbock • Invited presentation: U.S. Beef Grading and Branded Programs, October,
2016 8. Texas Beef Council - Chefs Pasture to Plate Tour, Texas Tech University, Lubbock
• Invited presentation: Factors Affecting Beef Palatability, September, 2016 9. Meeting of the Scientific Reference Group on Eating Quality – United Nations
Economic Commission for Europe (UNECE), Geneva, Switzerland • Invited presentation: Collaborative international carcase grading and
consumer testing by Texas Tech University, August, 2016
10. University of Queensland undergraduate study tour, Texas Tech University, Lubbock • Invited presentation: Global Beef Grading and Branded Programs, July, 2016
11. Silver Fern Farms, Red Meat Profit Partnership (RMPP) Pilot Farmer Meetings, Balclutha, New Zealand
• Invited presentation: Science behind Eating Quality, July 2015 12. Silver Fern Farms, Red Meat Profit Partnership (RMPP) Pilot Farmer Meetings,
Balclutha, New Zealand • Invited presentation: Lamb carcass quality attributes, July 2015
13. Silver Fern Farms, Beef producer group – Fodder beet field days, Omakau, New Zealand
• Invited presentation: Fodder Beet Trial Eating Quality Results, April, 2015 14. Silver Fern Farms, Beef producer group – Fodder beet field days, Clinton, Omakau,
and Mayfield, New Zealand • Invited presentation: BeefEQ hit rate – winter results, where to from here?,
November, 2014 15. Silver Fern Farms, Paddock to Plate USA Tour, Dallas, Lubbock, and Amarillo, TX;
Seattle, WA; Boardman, OR • Coordinated tours for New Zealand beef producers: October, 2014 • Invited presentation: A year in review, 2014
16. Silver Fern Farms, Senior Managers’ Meeting, Dunedin, New Zealand • Invited presentation: Beef Eating Quality Chiller Assessment, 2013
17. Texas Beef Council, Caribbean Chef Short Course, Texas Tech University, Lubbock • Invited presentation: Beef Quality Grading and Branded Beef Programs, 2012
18. Texas Beef Council, Youth Beef 706, Texas Tech University, Lubbock • Invited presentation: Sensory Factors for Consumer Satisfaction, 2011
Other Outreach Activities
Texas Tech University, Meat School en Espanol • Steak Cook-Off judge, 2015
Texas Tech University, ANSC 3403, Selection, Care, Processing, and Cooking of Meats • Meat Packaging judge, 2011 • Iron Chef judge, 2012
American Meat Science Association, Pork 101, Oklahoma State University, Stillwater • Fabrication group leader and harvest demonstration, 2007-2009
Oklahoma Beef Council, Beef Quality Summit, Oklahoma State University, Stillwater • Fabrication group leader and harvest demonstration, 2007-2009
Oklahoma-Texas Meat Processors Association • Cured Meat Competition Judge, 2008-2009
Beef 509, The Ohio State University, 2000 Lamb 509, The Ohio State University, 2000
PROFESSIONAL MEMBERSHIPS
American Meat Science Association, 2004 – Present RMC Planning Committee, 2010 – Present • Concurrent Session Chair, 2016, 2017
RMC Abstract Chair, 2013 RMC Graduate Student Poster Competition Chair, 2013 RMC Abstract Reviewer Committee, 2013, 2017, 2018 RMC Undergraduate Student Research ePoster Competition Chair, 2018 Scientific Information Committee, 2014 – Present • Co-Chair, 2015-2016 • Chair, 2016-2017 Award Selection Committee • Distinguished Research, 2016, 2017 • Student Cleaver, 2018
American Society of Animal Science, 2005 – Present Intercollegiate Meat Coaches Association, 2007 – 2009 New Zealand Society of Animal Production, 2014 – Present GRADUATE ACTIVITIES
AMSA Student Membership Board of Directors, Past-President, President, At-large Director, 2007 – 2010 • Established and held the first annual student leadership development conference
while presiding as President. • Fulfilled the Rachel Hamilton Memorial Fund through significant fundraising
activities while presiding as President. • Drafted and initiated the student membership strategic plan while serving as Past-
President. • Planned and coordinated the student mixer to allow for social networking with other
students and professional members at RMC while serving as an At-large Director OSU Animal Science Graduate Student Association, Graduate and Professional Student Government Association Representative, 2007 – 2009 OSU Meat Science Association, 2007 – 2009
KSU Graduate Student Association, President, Vice President, Treasurer, Website Coordinator, 2005 - 2007 KSU Meat Science Association, President, 2005 – 2007
UNDERGRADUATE ACTIVITIES
Livestock Judging Team, April – November 2004 Meat Judging Team, April – November 2003 Sigma Alpha Professional Agricultural Sorority, Treasurer, House Manager, 2002 – 2004 Saddle & Sirloin Club, Horse Show Co-Chair, 2001 – 2004 Collegiate 4-H, Agriculture and Natural Resources Council Representative, Carving New Ideas Camp Counselor, 2000 – 2004
HONORS/AWARDS
Coach (Texas Tech University), Champion Graduate and Reserve Champion Undergraduate Meat Judging Team at National Barrow Show – 2017
Coach (Texas Tech University), Champion Undergraduate Meat Judging Team at National Barrow Show – 2016
The Ohio State University College of Food, Agricultural, and Environmental Sciences Young Professional Achievement Award – 2016
ASAS JAM President’s Pick – 2012, 1 of 10 posters selected out of 1,200 by ASAS President Dr. Benson to be featured on display as new and innovative research at the Joint Annual Meeting
Coach (Texas Tech University), Champion Meat Judging Team at Australian National – 2011
Gamma Sigma Delta Honor Society – 2009 Tidmore Memorial Meat Science Award – 2009
Coach (Oklahoma State University), Champion Meat Judging Team at Australian National – 2008
All-American Livestock Judging Team – 2004 Champion Livestock Judging Team (The Ohio State University) – All East, Keystone –
2004 The Ohio State University College of Food, Agricultural, and Environmental Sciences
Top Twenty Senior – 2004
