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Iowa State University

Iowa State University
Picture of Elisabeth J.Huff-Lonergan
Elisabeth J. Huff-Lonergan
Professor of Animal Science
Iowa State University
215A Meat Lab
Ames, IA 50011-3150
Phone: 515-294-9125
Fax:     515-294-9143
Email: elonerga@iastate.edu

Education
Doctor of Philosophy, Iowa State University: 1995
Master of Science, Iowa State University: 1991
Bachelor of Science, University of Missouri/Columbia: 1988

Awards
2009: Distinguished Research Award - international career award (American Meat Science Association)
2008: Meats Research Award - career award (American Society of Animal Science)
2005: Outstanding Young Scientist Award for Research (Midwest Sections of ASAS and ADSA)
2002: Distinguished Achievement Award (American Meat Science Association)
2001: Early Achievement in Research Award (College of Agriculture)

Research
Dr. Huff-Lonergan's area of research is post-mortem conversion of meat and muscle biology.

Professional Affiliations and Committees
American Society of Animal Science
Journal of Animal Science editorial board
American Meat Science Association
Institute of Food Technologists
Member of the Board of Directors for the American Meat Science Association.

Selected Publications

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.

Maddock, K. R., E. Huff-Lonergan, L. J. Rowe, and S. M. Lonergan. 2005. Effect of pH and ionic strength onµ- and m-calpain inhibition by calpastatin. Journal of Animal Science. 83:1370-1376.