My Published Papers

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2024

Coming Soon!

2023

Johnson, L.G., C. Zhai, E.M. Steadham, L.M. Reever, K.J. Prusa, M.N. Nair, E. Huff-Lonergan, and S.M. Lonergan. 2023. Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin. Journal of Animal Science. 101:skad327. https://doi.org/10.1093/jas/skad327   PDF

Zhai, C., S.M. Lonergan, E.J. Huff-Lonergan, L.G. Johnson, K. Brown, J.E. Prenni, and M.N. Nair. Lipid peroxidation products influence calpain-1 functionality in vitro by covalent binding. 2023. Journal of Agricultural and Food Chemistry. 71:7836–7846.
https://doi.org/10.1021/acs.jafc.3c01225   PDF

Johnson, L.G., B.M. Patterson, S.M. Lonergan, and E. Huff-Lonergan. Review of postmortem protein oxidation in skeletal muscle and the role of the peroxiredoxin family of endogenous antioxidants. 2023. Meat and Muscle Biology. 6(3): 1-18.
https://doi.org/10.22175/mmb.14492   PDF

Johnson, L.G., C. Zhai, L.M. Reever, K.J. Prusa, M.N. Nair, E. Huff-Lonergan, and S.M. Lonergan. Characterizing the sarcoplasmic proteome of aged pork chops classified by purge loss. 2023. Journal of Animal Science. 101: 1-12.
https://doi.org/10.1093/jas/skad046   PDF

2021

Patterson, B.M., A.C. Outhouse, E.T. Helm, L. Johnson, E.M. Steadham, J.C.M. Dekkers, K.J.Schwartz, N.K. Gabler, S.M. Lonergan, and E. Huff-Lonergan. Novel observations of peroxiredoxin-2 profile and protein oxidation in skeletal muscle from pigs of differing residual feed intake and health status. 2021. Meat and Muscle Biology. 5(1): 1-15.
https://doi.org/10.22175/mmb.12241   PDF

Johnson, L.G., E.M. Steadham, E. Huff-Lonergan, and S.M. Lonergan. Partial purification of peroxiredoxin-2 from porcine skeletal muscle. 2021. Meat and Muscle Biology. 5(1): 1-9.
https://doi.org/10.22175/mmb.12408   PDF

2020

Schulte, M.D., L.G. Johnson, E.A. Zuber, E.M. Steadham, D.A. King, E. Huff-Lonergan, S.M. Lonergan. 2020. Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness. Meat and Muscle Biology 4(1): 8, 1-14.
https://doi.org/10.22175/mmb.9566   PDF

2019

Schulte, M.D., L.G. Johnson, E.A. Zuber, E.M. Steadham, D.A. King, E. Huff-Lonergan, S.M. Lonergan. 2020. Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness. Meat and Muscle Biology 4(1): 8, 1-14.
https://doi.org/10.22175/mmb.9566   PDF