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Animal Science and Veterinary
USA
2026

D-Index & Metrics

Animal Science and Veterinary

D-Index
103
Citations
34743
World Ranking
13
National Ranking
6

Research.com Recognitions

  • 2026 - Research.com Animal Science and Veterinary in United States Leader Award
  • 2025 - Research.com Animal Science and Veterinary in United States Leader Award
  • 2023 - Research.com Animal Science and Veterinary in United States Leader Award
  • 2022 - Research.com Animal Science and Veterinary in United States Leader Award
  • 1994 - Meats Research Award, American Society of Animal Science

Overview

Mohammad Koohmaraie is affiliated with IEH Laboratories and Consulting Group in the United States. Their research primarily focuses on various aspects of meat science, food safety, and microbiology, reflecting an interdisciplinary approach across agricultural and biological sciences as well as biochemistry, genetics, and molecular biology.

Their published work covers a range of topics related to meat and animal product quality, epidemiology of pathogens such as Salmonella, Campylobacter, and Escherichia coli, with additional interests in viral gastroenteritis research, agriculture sustainability, environmental impact, and food safety and hygiene.

  • Meat and Animal Product Quality
  • Salmonella and Campylobacter epidemiology
  • Escherichia coli research studies
  • Viral gastroenteritis research and epidemiology
  • Agriculture Sustainability and Environmental Impact
  • Food Waste Reduction and Sustainability
  • Food Safety and Hygiene

Koohmaraie's research outputs have appeared in multiple publication venues. The most frequent venues include:

  • Animal Frontiers
  • Journal of Food Protection
  • Applied and Environmental Microbiology
  • bioRxiv (Cold Spring Harbor Laboratory)
  • Meat Science

Some notable recent papers by Mohammad Koohmaraie cover a variety of current issues in food microbiology and meat safety:

  • Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States, 2020, Applied and Environmental Microbiology
  • Challenges and opportunities for defining the role and value of meat for our global society and economy, 2023, Animal Frontiers
  • The Denver Call for Action, 2025, Animal Frontiers
  • Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef, 2023, Journal of Food Protection
  • Seasonal prevalence and characterization of Shiga toxin-producing Escherichia coli on pork carcasses at three steps of the harvest process at two commercial processing plants in the US, 2020, bioRxiv (Cold Spring Harbor Laboratory)

Frequent co-authors contributing to the body of work with Koohmaraie include:

  • Norasak Kalchayanand
  • T. L. Wheeler
  • Ivan Nastasijević
  • J. W. Schmidt
  • Marija Bošković

The subfields of study represented in their research encompass food science, animal science and zoology, endocrinology, infectious diseases, and biotechnology.

  • Food Science
  • Animal Science and Zoology
  • Endocrinology
  • Infectious Diseases
  • Biotechnology

Mohammad Koohmaraie received the Meats Research Award from the American Society of Animal Science in 1994, recognizing their contributions within the field of meat science research.

Best Publications

  • Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing.

    Robert O. Elder;James E. Keen;Gregory R. Siragusa;Genevieve A. Barkocy-Gallagher

  • Biochemical factors regulating the toughening and tenderization processes of meat

    Mohammad Koohmaraie

  • Is Z-disk degradation responsible for postmortem tenderization?

    Richard G. Taylor;Geert H. Geesink;Valery F. Thompson;Mohammad Koohmaraie

  • Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

    M. Koohmaraie;G.H. Geesink

  • Muscle proteinases and meat aging.

    Mohammad Koohmaraie

  • Consumer evaluation of beef of known categories of tenderness.

    S J Boleman;S L Boleman;R K Miller;J F Taylor

  • The role of Ca2+ - dependent proteases (calpains) in post mortem proteolysis and meat tenderness

    M. Koohmaraie

  • Meat tenderness and muscle growth: is there any relationship?

    Mohammad Koohmaraie;Matthew P Kent;Steven D Shackelford;Eva Veiseth

  • Cell surface charge characteristics and their relationship to bacterial attachment to meat surfaces

    J. S. Dickson;Mohammad Koohmaraie

  • Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants.

    Genevieve A. Barkocy-Gallagher;Terrance M. Arthur;Mildred Rivera-Betancourt;Xiangwu Nou

  • Comparisons of Bos Indicus and Bos Taurus Inheritance for Carcass Beef Characteristics and Meat Palatability

    John D. Crouse;Larry V. Cundiff;Robert M. Koch;Mohammad Koohmaraie

  • Evaluation of attributes that affect longissimus muscle tenderness in bos taurus and bos indicus cattle

    G. Whipple;M. Koohmaraie;M. Koohmaraie;M. E. Dikeman;M. E. Dikeman;J. D. Crouse;J. D. Crouse

  • Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

    S D Shackelford;T L Wheeler;M Koohmaraie

  • A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.

    M. Koohmaraie;S. D. Shackelford;S. D. Shackelford;T. L. Wheeler;T. L. Wheeler;Steven M. Lonergan;Steven M. Lonergan

  • Variation in palatability and biochemical traits within and among eleven beef muscles.

    M. S. Rhee;T. L. Wheeler;S. D. Shackelford;M. Koohmaraie

  • Effects of calpastatin and micro-calpain markers in beef cattle on tenderness traits.

    E. Casas;S. N. White;T. L. Wheeler;S. D. Shackelford

  • Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle.

    B. T. Page;E. Casas;M. P. Heaton;N. G. Cullen

  • In-Store Valuation of Steak Tenderness

    Jayson L. Lusk;John Andrew Fox;Ted C. Schroeder;James Mintert

  • Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses

    M Koohmaraie;G Whipple;D H Kretchmar;J D Crouse

  • Quantitative trait loci affecting growth and carcass composition of cattle segregating alternate forms of myostatin.

    E Casas;S D Shackelford;J W Keele;R T Stone

  • μ-Calpain is essential for postmortem proteolysis of muscle proteins,

    G. H. Geesink;S. Kuchay;A. H. Chishti;M. Koohmaraie

  • Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

    T L Wheeler;S D Shackelford;M Koohmaraie

  • Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants.

    Terrance M. Arthur;Joseph M. Bosilevac;Xiangwu Nou;Steven D. Shackelford

  • Effect of post-mortem storage on Ca(++)-dependent proteases, their inhibitor and myofibril fragmentation.

    M. Koohmaraie;S.C. Seidemann;J.E. Schollmeyer;T.R. Dutson

  • Consumer impressions of Tender Select beef.

    S D Shackelford;T L Wheeler;M K Meade;J O Reagan

Frequent Co-Authors

Steven D. Shackelford
Steven D. Shackelford Agricultural Research Service
Tommy L. Wheeler
Tommy L. Wheeler United States Department of Agriculture
Terrance M. Arthur
Terrance M. Arthur United States Department of Agriculture
Larry V. Cundiff
Larry V. Cundiff Agricultural Research Service
Eduardo Casas
Eduardo Casas Agricultural Research Service
John W. Keele
John W. Keele Agricultural Research Service
Michael E. Dikeman
Michael E. Dikeman Kansas State University
Gregory R. Siragusa
Gregory R. Siragusa Scout Microbiology
J. W. Savell
J. W. Savell Texas A&M University
Gary L. Bennett
Gary L. Bennett Agricultural Research Service

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