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Iowa State University

Iowa State University
Picture of Steven M.Lonergan
Steven M. Lonergan
Professor
Meat Science & Muscle Biology
Iowa State University
215B Meat Lab
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
2012: American Meat Science Association Distinguished Research Award
2011: Iowa State University Greek Community Faculty Recognition
2011: Iowa State University Rossmann Manatt Faculty Development Award
2010: Iowa State University Greek Community Faculty Recognition
2010: ISU Cardinal Key Honor Society Faculty Membership
2010: Iowa FarmHouse Fraternity Darl E. Snyder Alumni Service Award
2009: Student Scholars and Leaders Recognition, ISU Vice President for Academic Affairs
2009: American Society of Animal Science Meat Science Research Award
2008: Student Scholars and Leaders Recognition, ISU Vice President for Academic Affairs
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: Student Scholars and Leaders Recognition, ISU Vice President for Academic Affairs
2006: F. P. Niiniviaara Invited Lecturer, Finland National Meat Symposium
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. This course is also offered at a distance well as on campus. He also serves as an instructor in GLOBE 495 & GLOBE 497. These courses are part of the Dean’s Global Agriculture and Food Leadership Program.

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. He was an invited speaker at the 2009 International Congress of Meat Science and Technology. He is the recipient of the 2009 Meat Research Award from the American Society of Animal Science and the 2012 Distinguished Research Award from the American Meat Science Association.

Professional Affiliations
American Society of Animal Science
Journal of Animal Science Associate Editor (2011-2014)
Animal Frontiers Guest Editor
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
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.

Stahl, C. S., T. R. Callaway, L. M. Lincoln, and S. M. Lonergan. 2004. Evaluation of colicins for inhibitory activity against Escherichia coli strains responsible for post-weaning diarrhea and edema disease in swine. Antimicrobial Agents and Chemotherapy. 48:3119-3121.

Callaway, T. R., C. H. Stahl, T. S. Edrington, K. J. Genovese, L. M. Lincoln, R. C. Anderson, S. M. Lonergan, T. L. Poole, R. B. Harvey, and D. J. Nisbet. 2004. Colicin E1, N and A treatment inhibits growth of Escherichia coli O157: H7 but not Salmonella in vitro. Journal of Food Protection 67:2603–2607.

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 of µ- and m-calpain inhibition by calpastatin. 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.

Gardner, M. A., E. Huff-Lonergan, L. J. Rowe, C. M. Schultz-Kaster, and S. M. Lonergan. 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 S. M. Lonergan. 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, S. M. Lonergan, 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 S. M. Lonergan. 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.

Mennecke, B. E., A. M. Townsend, D. J. Hayes, and S. M. Lonergan. 2007. A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool. Journal of Animal Science 85:2639-2659.

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.

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.

Patton, B. S., E. Huff-Lonergan, M. S. Honeyman, B. J. Kerr, and S. M. Lonergan. 2008. Effects of space allocation within a deep bedded finishing system on swine growth performance, fatty acid composition and pork quality. Animal 2: 471-478.

Patton, B. S., E. Huff-Lonergan, M. S. Honeyman, J. D. Crouse, B. J. Kerr, and S. M. Lonergan. 2008. Effects of deep bedded finishing system on market swine performance, composition and pork quality. Animal 2:459-470.

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.

Alexander, L.S. A. Qu, S. A. Cutler, A. Mahajan, S. M. Lonergan, M. F. Rothschild, T. E. Weber, B. J. Kerr, and C. H. Stahl. 2008. Response to dietary phosphorus deficiency is affected by genetic background in growing pigs. Journal of Animal Science. 86:2585-259.

Lammers, P. J., B. J. Kerr, T. E. Weber, K. Bregendahl, S. M. Lonergan, K. J. Prusa, D. U. Ahn, W. C. Stoffregen, W. A. Dozier III and M. S. Honeyman. 2008. Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerol-supplemented diets. Journal of Animal Science. 86:2962-2970.

Patton, B.S., S. M. Lonergan, S. A. Cutler, C. H. Stahl, and J. S. Dickson. 2008. Application of Colicin E1 as a pre-fabrication intervention strategy. Journal of Food Protection 71:2519-2522.

Zhang, S., T. J. Knight, K.J. Stalder, R.N. Goodwin, S. M. Lonergan, and D.C. Beitz. 2009. Effects of breed, sex and haloth

ane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle. J. Anim. Breed. Genetics. 126(4): 259-268. Fan, B., S. Lkhagvadorj, W. Cai, J. Young, R. M. Smith, J.C.M. Dekkers, E. Huff-Lonergan, S. M. Lonergan, and M.F. Rothschild. 2010 Identification of genetic markers associated with residual feed intake and meat quality traits in the pig. Meat Science. 84:645-650.

Honeyman, M. S., W. D. Busby, S. M. Lonergan, A. K. Johnson, D. L. Maxwell, J. D. Harmon, and S. C. Shouse. 2010. Performance and carcass characteristics of finishing beef cattle managed in a bedded hoop barn system. Journal of Animal Science 88: 2797-2801.

Kim, Y. H., E. Huff-Lonergan, J. G. Sebranek, S. M. Lonergan. 2010. High oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 85:759-767.

Huff-Lonergan, E., W. G. Zhang, and S. M. Lonergan. 2010. Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization. Meat Science. 86:184-195.

Kim, Y. H., E. Huff-Lonergan, J. G. Sebranek, S. M. Lonergan. 2010. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere. Meat Science. 86:852-858.

Kim, Y. H., S. M. Lonergan, E. Huff-Lonergan. 2010. Protein denaturing conditions in beef deep semimembranosus muscle resulted in limited protein degradation and µ-calpain autolysis. Meat Science. 86 (2010) 883–887.

Smith, R. M., N. K. Gabler, J.M. Young, W. Cai, N. J. Boddicker, M. J. Anderson, E. Huff-Lonergan, J.C.M. Dekkers, S. M. Lonergan. 2011. Effects of selection for decreased residual feed intake on composition and quality of fresh pork. J. Animal Science. 89: 192-200.

Sadler, L. J., A. K. Johnson, S. M. Lonergan, D. Nettleton, and J. C. M. Dekkers. 2011. The effect of selection for residual feed intake on general behavioral activity and the occurrence of lesions in Yorkshire gilts. J. Animal Science. 89:258-266.

Johnson, A. K., S. M. Lonergan W. D. Busby, S. C. Shouse, D. L Maxwell, J. D. Harmon, and M. S. Honeyman. 2011. Comparison of steer behavior when housed in a deep-bedded hoop barn versus an open feedlot with shelter. Journal of Animal Science. 89:1893-1898.

Gardan-Salmon, D., J.M. Dixon, S. M. Lonergan, and J.T. Selsby. 2011. Proteomic assessment of the acute phase of dystrophin deficiency in mdx mice. European Journal of Applied Physiology 111:2763–2773.

Anderson, M. J., S. M. Lonergan, and E. Huff-Lonergan. 2012. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef. Meat Science 90:345-351.

Kim, Y. H., E. Huff-Lonergan, and S. M. Lonergan 2012. Effect of calcium lactate on m-calpain activity and protein degradation under oxidizing conditions. Food Chemistry 131:73-78.

Wang, Q., S. M. Lonergan, and C. Yu. 2012. Rapid determination of pork sensory using Raman spectroscopy. Meat Science 91:232-239

Anderson, M. J., S. M. Lonergan, C. A. Fedler, K. J. Prusa, J. M. Binning, and E. Huff-Lonergan. 2012. Profile of biochemical traits influencing tenderness of muscles from the beef round. Meat Science 91:247-254.