Huff, E.J., and F.C. Parrish, Jr. 1993. Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex. J. Food Sci. 58:713-716.

Huff-Lonergan, E., F.C. Parrish, Jr., and R.M. Robson. 1995. Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle. J. Anim. Sci. 73:1064-1073.

Huff-Lonergan, E., T. Mitsuhashi, D.D. Beekman, F.C. Parrish, Jr., D.G. Olson, and R.M. Robson. 1996. Proteolysis of specific muscle structural proteins byµ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. J. Anim. Sci. 74:993-1008.

Huff-Lonergan, E., T. Mitsuhashi, F.C. Parrish, Jr., and R.M. Robson. 1996. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating titin and nebulin in postmortem bovine muscle. J. Anim. Sci. 74:779-785.

Chiba, L.I., D.L. Kuhlers, L.T. Frobish, S.B. Jungst, E.J. Huff-Lonergan, S.M. Lonergan, and K.A. Cummins. 2002. Effect of dietary restrictions on growth performance and carcass quality of pigs selected for lean growth efficiency. Livest. Prod. Sci. 74:93-102.

Montgomery, J.L., F.C. Parrish, Jr., D.C. Beitz, R.L. Horst, E.J. Huff-Lonergan, and A.H. Trenkle. 2000. The use of vitamin D3 to improve beef tenderness. J. Anim. Sci. 78:2615-2621. T

Harris, S.E., E. Huff-Lonergan, S.M. Lonergan, W.R. Jones, and D. Rankins. 2001. Antioxidant status affects color stability and tenderness of calcium chloride injected beef. J. Anim. Sci. 79:666-677.

Lonergan, S.M., E. Huff-Lonergan, L.J.Rowe, D.L. Kuhlers, and S.B. Jungst. 2001. Selection for lean growth efficiency in Duroc pigs: Influence on pork quality. J. Anim. Sci. 79:2075-2085.

Lonergan, S.M., E. Huff-Lonergan, B.R. Wiegand, and L.A. Kriese-Anderson. 2001. Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle. J. Muscle Foods 12:121-136.

Malek, M., J.C.M. Dekkers, H.K. Lee, T.J. Baas, K. Prusa, E. Huff-Lonergan, and M. Rothschild. 2001. A molecular genome scan analysis to identify chromosomal regions influencing economic traits in the pig. II. Meat and muscle composition. Mammalian Genome 12:637-645.

Wiegand, B.R., F.C. Parrish, Jr., D.G. Morrical, and E. Huff-Lonergan. 2001. Feeding high levels of vitamin D3 does not improve the tenderness of callipyge lamb loin chops. J. Anim. Sci. 79:2086-2091.

Huff-Lonergan, E., T.J. Baas, M. Malek, J. Dekkers, K. Prusa, and M.F. Rothschild. 2002. Correlations among selected pork quality traits. J. Anim. Sci. 80:617-627.

Helman, E.E., E. Huff-Lonergan, G.M. Davenport, and S.M. Lonergan. 2003. Effect of dietary protein on calpastatin in canine skeletal muscle. J. Anim. Sci. 81:2199-2205.

Davis, K.J., J.G. Sebranek, E. Huff-Lonergan, and S.M. Lonergan. 2004. The effects of aging on moisture-enhanced injected pork loins. Meat Science. 66:519-524.

Davis, K.J., J.G. Sebranek, E. Huff-Lonergan, and S.M. Lonergan. 2004. The effects of irradiation on quality of injected fresh pork loins. Meat Science. 67:395-401.

Foote, M.R., R. L. Horst, E.J. Huff-Lonergan, A.H. Trenkle, F.C. Parrish, Jr., and D.C. Beitz. 2004. The use of vitamin D3 and its metabolites to improve beef tenderness. J. Anim.Sci. 82:242-249. T

Melody, J.L., S.M. Lonergan, L.J. Rowe, T.W. Huiatt, M.S. Mayes, and E. Huff-Lonergan. 2004. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J. Anim.Sci. 82:1195-1205.

Rowe, L.J., K.R. Maddock, S.M. Lonergan, and E. Huff-Lonergan. 2004. Influence of early postmortem protein oxidation on beef quality. J. Anim. Sci. 82:785-793.

Kuber, P.S., J.R. Busboom, E. Huff-Lonergan, S.K. Duckett, P.S. Mir, Z. Mir, R.G. McCormick, M.V. Dodson, C.T. Gaskins, J.D. Cronrath, D. J. Marks, and J.J. Reeves. 2004. Effects of Biological type and dietary fat treatment on factors associated with tenderness: I. Measurements on beef longissimus muscle. J. Anim. Sci. 82:770-778.

Rowe, L.J., K.R. Maddock, S.M. Lonergan, E. Huff-Lonergan. 2004. Oxidative environments decrease tenderization of beef steaks through inactivation of µ-calpain. J. Anim. Sci. 82:3254-3266.

Cummins, K.A., S.M. Lonergan, and E. Huff-Lonergan. 2004. Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactation. J. Dairy Sci. 87:1428-1431.

Wertz, A.E., T. Knight, A. Trenkle, R. Sonon, R.L. Horst, E.J. Huff-Lonergan, and D.C. Beitz. 2004. Feeding 25-Hydroxyvitamin D3 to improve beef tenderness. J. Anim. Sci. 82:1410-1418.