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Steven M. Lonergan Professor Meat Science & Muscle Biology Iowa State University 2372 Kildee Hall Ames, IA 50011-3150 Phone: 515-294-9126 Fax: 515-294-9143 Email: slonerga@iastate.edu |
Education Doctor of Philosophy, University of Nebraska-Lincoln: 1995 Master of Science, Iowa State University: 1991 Bachelor of Science, Iowa State University: 1988 | |
Awards 2009: American Society of Animal Science Meat Science Research Award 2008: American Meat Science Association Distinguished Teaching Award 2007: Iowa State University Greek Academic Awards Program Faculty Recognition 2007: Iowa State University Award for Academic Advising Impact 2007: College of Agriculture Outstanding Undergraduate Advisor 2006 F. P. Niiniviaara Invited Lecturer, Finland National Meat Symposium 2005: Midwest Director of Board of Directors (American Society of Animal Science) 2001: Early Achievement in Teaching (College of Agriculture) 2001: Outstanding Young Teacher Award (Midwest Sections of ASAS and ADSA) | |
Instruction Dr. Lonergan teaches Animal Science 270, Foods of Animal origin. | |
Research Dr. Lonergan's area of research is molecular mechanisms impacting muscle growth, meat quality, and muscle food functionality in value-added systems. Dr. Lonergan has a particular interest in calpain inhibition by calpastatin and was an invited speaker at a 2004 and 2007 FASEB Summer Conference: Biology of Calpains in Health and Disease. | |
Professional Affiliations American Society of Animal Science Journal of Animal Science Editorial Board (2001-2004; 2007-2010) Board of Directors (2005-2008) Program Chair (2008) American Meat Science Association Editorial Board for Meat Science Journal (2007-2010) Board of Directors (2009-2011) Program Chair (2011) | |
Selected Publications 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. Journal of Animal Science. 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. Journal of Muscle Foods. 12:121-136. Piedrafita, J., L. L. Christian, and S. M. Lonergan 2001. Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits. Meat Science. 57: 71-77. Helman, E. E., E. H. Lonergan, G. M. Davenport, and S. M. Lonergan 2003. Effect of dietary protein on the calpain/calpastatin system in canine skeletal muscle. Journal of Animal Science. 81:2199-2205. Lonergan, S. M., N. Deeb, C. A. Fedler and S. J. Lamont. 2003. Breast meat quality and composition in unique chicken populations. Poultry Science 82:1990-1994. Davis, K. J., J. G. Sebranek, E. Huff-Lonergan and S. M. Lonergan 2004. Effect of aging on moisture enhanced pork loins. Meat Science 66:519-524. Davis, K. J., J. G. Sebranek, E. Huff-Lonergan, D. Ahn, and S. M. Lonergan 2004. Influence of irradiation on quality of moisture enhanced pork loins. Meat Science 67:495-401. Doerscher, D. R., J. L. Briggs and S. M. Lonergan 2004. Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels. Meat Science. 66:181-188. 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. Journal of Animal Science 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. Journal of Animal Science 82:785-793. Rowe, L. J., K. R. Maddock, S. M. Lonergan, and E. Huff-Lonergan. 2004. Oxidative environments decrease tenderization of beef steaks through inactivation of µ-calpain. Journal of Animal Science 82:3254-3266. Ciobanu, D. D., J. W. M. Bastiaansen, S. M. Lonergan, H. Thomsen, J. C. M. Dekkers, G. S. Plastow and M. F. Rothschild. 2004. New alleles in calpastatin gene are associated with meat quality traits in pigs. Journal of Animal Science. 82:2829-2839. 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. Journal of Dairy Science 87:1428-1431. Stalder, K. J., M. F. Rothschild, and S. M. Lonergan 2005. Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality. Meat Science 69:451-457. Maddock, K. R., E. Huff-Lonergan, L.J. Rowe, and S. M. Lonergan 2005. Effect of pH and ionic strength on calpastatin inhibition of µ- and m-calpain. Journal of Animal Science 83:1370-1376. Westphalen, A. D., J. L. Briggs, and S. M. Lonergan 2005. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Science 70:293-299. Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water holding capacity in meat: The role of postmortem biochemical and structural changes. Meat Science 71:194-204. (Invited, peer-reviewed review paper). Gardner, M. A., E. Huff-Lonergan, L. J. Rowe, C. M. Schultz-Kaster, and Lonergan, S. M.. 2006. Influence of harvest processes on pork loin and ham quality. Journal of Animal Science 84:178-184. Westphalen, A. D., J. L. Briggs, and Lonergan, S. M.. 2006. Influence of muscle type and pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Science 72:697-703. Bee, G. C. Biolley, G. Guex, W. Herzog, Lonergan, S. M., E. Huff-Lonergan.2006. Effects of available dietary carbohydrate and pre-slaughter treatment on glycolytic potential, protein degradation and quality traits of pig muscles. Journal of Animal Science 84:191-203. Carlin, K. R. M., E. Huff-Lonergan, L.J. Rowe, and Lonergan, S. M.. 2006. Effect of oxidation, pH and ionic strength on calpastatin inhibition of µ- and m-calpain Journal of Animal Science 84:925-937. Zhang, W.G., S. M. Lonergan, M. A. Gardner and E. Huff-Lonergan. 2006.The role of integrin and desmin degradation in water holding capacity in pork. Meat Science 74:578-585. Bee, G., A. L. Anderson, S. M. Lonergan, and E. Huff-Lonergan. 2007. Extent of pH decline affects proteolysis of cytoskeletal proteins and water holding capacity in pork. Meat Science 76:359-365. Lonergan, S. M., K. J. Stalder, T. J. Knight, E. Huff-Lonergan, R. N. Goodwin, K.J. Prusa, and D. C. Beitz. 2007. Influence of lipid content on pork sensory quality within pH classification. Journal of Animal Science 85: 1074-1079. Guimaraes, S. E. F., M. F. Rothschild, C. H. Stahl, and S. M. Lonergan. 2007. SNP discovery, expression, and association analysis for the SDHD gene in pigs. Journal of Animal Breeding and Genetics 124:139-143. Huff-Lonergan, E. and S. M. Lonergan. 2007. New frontiers in understanding drip loss in pork: Recent insights on the role of postmortem muscle biochemistry. Journal of Animal Breeding and Genetics 124(Suppl.1):19-26. Patton, B.S., J.S. Dickson, S. M. Lonergan, S. A. Cutler, and C.H. Stahl. 2007. Inhibitory effects of Colicin E1 against Listeria monocytogenes. Journal of Food Protection 70: 1256-1262. Guimaraes, S. E. F., C. H. Stahl, S. M. Lonergan, B. Geiger, and M. F. Rothschild. 2007. Myostatin promoter analysis and expression pattern in pigs. Livestock Science 112:143-150. Cutler, S.A., S. M. Lonergan, N. Cornick, A. K. Johnson, and C.H. Stahl. 2007. Dietary inclusion of Colicin E1 is effective in preventing Escherichia coli F18 caused post-weaning diarrhea in pigs. Antimicrobial Agents and Chemotherapy 51:3830-3835. Barbut, S., A.A. Sosnicki, S. M. Lonergan, T. Knapp, D. C. Ciobanu, L.J. Gatcliffe, E. Huff-Lonergan, and E.W. Wilson. 2008. Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat. Meat Science 79:46-63. Lametsch, R., S. M. Lonergan, E. Huff-Lonergan. Disulfide bond within µ-calpain active site inhibits activity and autolysis. 2008. Biochimica et Biphysica Acta Proteins and Proteomics 1784:1215-1221. | |