Peer-Reviewed Journal Articles

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In Review

Niraula, A., C. Zhai, L.G. Johnson, S.M. Lonergan, E. Huff-Lonergan, J.M. Chaparro, K.J. Prusa, C. Zhu, J.E. Prenni, and M.N. Nair. Proteomic and metabolomic profiles link lightness and eating quality in aged pork with normal pH. Journal of Animal Science. Submitted for review.

2026

Harr, K.M., M.A. Scott, E.S.P. Santos, N.R.B. Cônsolo, L. Johnson, G.G. Mafi, M.M. Pfeiffer, and R. Ramanathan. 2026. A preliminary nontargeted lipidomics analysis reveals greater acylcarnitine in dark-cutting beef longissimus lumborum across visual severity levels. Journal of Animal Science. 104:skaf460.
https://doi.org/10.1093/jas/skaf460   PDF

2025

Jess, C.E., L.G. Johnson, K.J. Prusa, S.M. Lonergan, and E.J. Huff-Lonergan. 2025. Fresh pork loin pH influences meat quality and the presence of desmin degradation products. Meat and Muscle Biology. 9:1–13.
https://doi.org/10.22175/mmb.18426   PDF

2024

Johnson, L.G., C. Zhai, K.J. Prusa, M.N. Nair, J.E. Prenni, J.M. Chaparro, E. Huff-Lonergan, and S.M. Lonergan. 2024. Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness. Journal of Animal Science. 102:skae355.
https://doi.org/10.1093/jas/skae355   PDF

Johnson, L.G., C. Zhai, K. Brown, J.E. Prenni, M.N. Nair, E. Huff-Lonergan, and S.M. Lonergan. 2024. Secondary lipid oxidation products as modulators of calpain-2 functionality in vitro. Journal of Agricultural and Food Chemistry. 72:12229–12239.
https://doi.org/10.1021/acs.jafc.4c00335   PDF

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. 2023. Lipid peroxidation products influence calpain-1 functionality in vitro by covalent binding. Journal of Agricultural and Food Chemistry. 71:7836–7846.
https://doi.org/10.1021/acs.jafc.3c01225   PDF

Johnson, L.G., B.M. Patterson, E.J. Huff-Lonergan, and S.M. Lonergan. 2023. Review of postmortem protein oxidation in skeletal muscle and the role of the peroxiredoxin family of endogenous antioxidants. Meat and Muscle Biology. 6:1–18.
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. 2023. Characterizing the sarcoplasmic proteome of aged pork chops classified by purge loss. 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. 2021. Novel observations of peroxiredoxin-2 profile and protein oxidation in skeletal muscle from pigs of differing residual feed intake and health status. Meat and Muscle Biology. 5:1–15.
https://doi.org/10.22175/mmb.12241   PDF

Johnson, L.G., E.M. Steadham, E. Huff-Lonergan, and S.M. Lonergan. 2021. Partial purification of peroxiredoxin-2 from porcine skeletal muscle. Meat and Muscle Biology. 5:1–9.
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, and S.M. Lonergan. 2020. Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness. Meat and Muscle Biology. 4:1–14.
https://doi.org/10.22175/mmb.9566   PDF

2019

Schulte, M.D., L.G. Johnson, E.A. Zuber, B.M. Patterson, A.C. Outhouse, C.A. Fedler, E.M. Steadham, D.A. King, K.J. Prusa, E. Huff-Lonergan, and S.M. Lonergan. 2019. Influence of postmortem aging and post-aging freezing on pork loin quality attributes. Meat and Muscle Biology. 3:313–323.
https://doi.org/10.22175/mmb2019.05.0015   PDF