Department of Animal Science

Faculty

	Steven M. Lonergan Associate 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 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 2005: Midwest Director of Board of Directors (American Society of Animal Science) 2002: Team Award (ISU College of Agriculture) 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 and directs Animal Science 684, Meat Science Seminar.
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 Research Award Selection Committee (2004-2007) Scientific Information Committee (2004-2007) National Meat Association Scholarship Committee (2000-2007)
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 Âµ-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 Âµ- 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 Âµ- and m-calpain Journal of Animal Science 84:925-937. Zhang. W.G., Lonergan, S. M. and E. Huff-Lonergan. 2006.The role of integrin and desmin degradation in water holding capacity in pork. Meat Science. (in press) Bee, G., A. L. Anderson, Lonergan, S. M., and E. Huff-Lonergan. Extent of pH decline affects proteolysis of cytoskeletal proteins and water holding capacity in pork. Meat Science. (in press) Zhang, S., T. J. Knight, K. J. Stalder, R. N. Goodwin, Lonergan, S. M., and D. C. Beitz. Effects of breed, gender, and halothane genotype on fatty acid composition and healthfulness of pork longissimus dorsi muscle. Journal of Animal Science. (In Press) Lonergan, S. M., K. J. Stalder, T. J. Knight, E. Huff-Lonergan, R. N. Goodwin, K.J. Prusa, and D. C. Beitz. Influence of lipid content on pork sensory quality within pH classification. Journal of Animal Science. (In Press) Mennecke, B. E., A. M. Townsend, D. J. Hayes, and Lonergan, S. M.. A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool. Journal of Animal Science. Journal of Animal Science. 85:2639-2659. 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. 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. (In Press) On line, March 27, 2007 doi:10.1016/j.livsci.2007.02.004