Sulaiman Matarneh

Publications | Book Chapters

• Matarneh, S.K, Scheffler, T.L, Gerrard, D.E, (2022). The conversion of muscle to meat: Lawrie's Meat Science (Ninth Edition). Elsevier
• Wicks, J.C, Bodmer, J.S, Yen, C., Zumbaugh, M.D, Matarneh, S.K, Scheffler, T.L, Silva, S.L, Shi, H., Gerrard, D.E, (2022). Postmortem muscle metabolism and meat quality: New Aspects of Meat Quality (Second Edition). Elsevier
• England, E., Matarneh, S., Scheffler, T., Gerrard, D., (2017). Perimortal Muscle Metabolism and its Effects on Meat Quality: New Aspects of Meat Quality. Elsevier
• Matarneh, S., England, E.M, Scheffler, T.L, Gerrard, D.E, (2017). The Conversion of Muscle to Meat: Lawries Meat Science. Elsevier

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Journal Articles

Academic Journal

• Bodmer, J.S, Beline, M., Yen, C., Wicks, J.C, Amorim, S.T, Roth, E.C, Biase, F.H, Koohmaraie, M., Matarneh, S.K, Shi, T.H, Silva, S.L, Gerrard, D.E, (2025). In vitro proteolysis mirrors intact muscle maturation in beef carcasses. Meat Science, 220, 109695.
• Alruzzi, M.A, Stafford, C.D, Monsivais, M.R, Mishu, F.R, Varre, J.V, Karami, S., van Vliet, S., Ward, R.E, Bastarrachea, L.J, Matarneh, S.K, (2025). Impact of UV-A light dehydration on the physicochemical characteristics of beef jerky. ACS Food Science & Technology, 5, 1174-1182.
• Stafford, C.D, Alruzzi, M.A, Gagaoua, M., Matarneh, S.K, (2025). Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue properties. Meat Science, 221, 109718.
• Wang, C., Taylor, M.J, Stafford, C.D, Dang, D.S, Matarneh, S.K, Gerrard, D.E, Tan, J., (2024). Analysis of Phosphofructokinase Activity as Affected by pH and ATP Concentration. Scientific Reports, 14, 21192.
• Stafford, C.D, Taylor, M.J, Spurling, R.A, Crump, Z.C, Alberto, A.F, Alruzzi, M.A, Ali, L.A, Okamoto, L.L, Bird, T.R, Page, C.M, Thornton, K.J, Dai, X., Matarneh, S.K, (2024). The influence of different freezing and thawing conditions on the quality of beef rib primals. LWT, 209, 116771.
• Karami, S., AlRuzzi , M.A, Stafford, C. , Matarneh, S.K, Bastarrachea, L.J, (2024). Conventionally Cooked and UV-A Light Dehydrated Beef Jerky: Effects on Physicochemical Properties. Food and Bioproducts Processing, 147, 518-527.
• Stafford, C.D, Taylor, M.J, Dang, D.S, Alruzzi, M.A, Thornton, K.J, Matarneh, S.K, (2024). Freezing promotes postmortem proteolysis in beef by accelerating the activation of endogenous proteolytic systems. Meat and Muscle Biology, 8, 17760.
• Taylor, M.J, Stafford, C.D, Buhler, J.F, Dang, D.S, Alruzzi, M.A, Najim, T.A, Gerrard, S.D, Thornton, K.J, van Vliet, S., El-Kadi, S.W, Gerrard, D.E, Matarneh, S.K, (2024). Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditions. Meat Science, 213, 109510.
• Feuz, R., Feuz, D., Lidgard, A., Crump, Z., Thornton-Kurth, K., Martini, S., Cheng, H., Stafford, C., Matarneh, S., (2024). Cattle Are What They Eat: A Consumer Analysis of Beef Produced from Barley Fodder-Fed Cattle Compared with a Conventional Mixed Ration. Journal of Agricultural and Applied Economics, 56:1, doi: https://doi.org/10.1017/aae.2024.3
• Stafford, C.D, Taylor, M.J, Buhler, J.F, Dang, D.S, Thornton, K.J, Gerrard, D.E, Matarneh, S.K, (2024). Muscle proteolysis is differentially influenced by mitochondrial intactness . Meat Science, 207, 109368.
• Wicks, J.C, Zumbaugh, M.D, Daniels, R.P, Matarneh, S.K, Venhuizen, M.D, Elgin, J., Bodmer, J., Yen, C., Beline , M., Shi, H., Silva, S.L, Gerrard, D.E, (2023). Time of dehairing alters pork quality development. Meat Science, 203, 109233.
• Daniels, R.P, Wicks, J.C, Zumbaugh, M.D, Matarneh, S.K, Venhuizen, M.D, Elgin, J.M, Bodmer, J., Yen, C., El-Kadi, S.W, Shi, H., Silva, S.L, Gerrard, D.E, (2022). Reduced scald time does not influence ultimate pork quality. Meat Science, 194, 108958.
• Reichhardt, C.C, Stafford, C.D, Cuthbert, J.M, Dang, D.S, Motsinger, L.A, Taylor, M.J, Briggs, R.K, Brady, T.J, Thomas, A.J, Garcia, M.D, Matarneh, S.K, Thornton, K.J, (2022). Cattle breed type and anabolic implants impact calpastatin expression and abundance of mRNA associated with protein turnover in the longissimus thoracis of feedlot steers. Journal of Animal Science, 100, skac204.
• Dang, D.S, Zhai, C., Nair, M.N, Thornton, K.J, Sawalhah, M.N, Matarneh, S.K, (2022). Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks. Journal of Animal Science, 100, skac042.
• Stafford, C.D, Taylor, M.J, Dang, D.S, England, E.M, Cornforth, D.P, Dai, X., Matarneh, S.K, (2022). Spectro 1—A Potential Spectrophotometer for Measuring Color and Myoglobin Forms in Beef. Foods, 11, 2091.
• Wang, C., Matarneh, S.K, Gerrard, D., Tan, J., (2022). Contributions of energy pathways to ATP production and pH variations in postmortem muscles. Meat Science, 189, 108828.
• Kirkpatrick, L.T, Elgin, J.M, Matarneh, S.K, Wicks, J.C, Daniels, R.P, Yen, C., Bodmer, J.S, Zumbaugh, M.D, El-Kadi, S.W, Silva, S., Shi, H., Gerrard, D.E, (2022). Inherent factors influence color variations in semimembranosus muscle of pigs. Meat Science, 185, 108721.
• Dang, D.S, Stafford, C.D, Taylor, M.J, Buhler, J.F, Thornton, K.J, Matarneh, S.K, (2022). Ultrasonication of beef improves calpain-1 autolysis and caspase-3 activity by elevating cytosolic calcium and inducing mitochondrial dysfunction. Meat Science, 183, 108646.
• Wang, C., Matarneh, S.K, Gerrard, D.E, Tan, J., (2021). Modelling of energy metabolism and analysis of pH variations in postmortem muscle. Meat Science, 182, 108634.
• Dang, D.S, Buhler, J.F, Stafford, C.D, Taylor, M.J, Shippen, J.E, Dai, X., England, E.M, Matarneh, S.K, (2021). Nix Pro 2 and Color Muse as potential colorimeters for evaluating color in foods. LWT, 147, 111648.
• Matarneh, S.K, Yen, C., Bodmer, J., El-Kadi, S.W, Gerrard, D.E, (2021). Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditions. Meat Science, 172, 108316.
• Dang, D.S, Bastarrachea, L.J, Martini, S., Matarneh, S.K, (2021). Crystallization Behavior and Quality of Frozen Meat. Foods, 10, 2707.
• Buhler, J.F, Dang, D.S, Stafford, C.D, Keele, N.E, Esco, A.N, Thornton, K.J, Cornforth, D.P, Matarneh, S.K, (2021). Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditions. Meat Science, 176, 108486.
• Matarneh, S.K, Silva, S.L, Gerrard, D.E, (2021). New Insights in Muscle Biology that Alter Meat Quality. Annual Review of Animal Biosciences, 9, 355–377.
• Beline, M., Gomez, J., Antonelo, D., da Silva, J., Buarque, V., Consolo, N., Leme, P., Matarneh, S.K, Gerrard, D.E, Luz Silva, S., (2021). Muscle fiber type, postmortem metabolism, and meat quality of Nellore cattle with different post-weaning growth potential. Livestock Science, 244, 104348.
• Dang, D.S, Buhler, J.F, Thornton-Kurth, K., Legako, J.F, Matarneh, S.K, (2020). Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness. Meat Science, 170, 108266.
• Al-Shawi, S.G, Dang, D.S, Yousif , A. , Al-Younis, Z. , Najm, T.A, Matarneh, S.K, (2020). The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review. Agriculture, 10, 452.
• Dang, D.S, Buhler, J.F, Davis, H.T, Thornton, K.J, Scheffler, T.L, Matarneh, S.K, (2020). Inhibition of mitochondrial calcium uniporter enhances postmortem proteolysis and tenderness in beef cattle. Meat Science, 162, 108039.
• Apaoblaza, A., Gerrard, S.D, Matarneh, S., Wicks, J.C, Kirkpatrick, L., England, E.M, Scheffler, T.L, Duckett, S.K, Shi, H., Silva, S.L, Grant, A.L, Gerrard, D.E, (2020). Muscle from grass- and grain-fed cattle differs energetically. Meat Science, 161, 107996.
• England, E.M, Matarneh, S., Mitacek, R.M, Abraham, A., Ramanathan, R., Wicks, J.C, Shi, H., Scheffler, T.L, Oliver, E.M, Helm, E.T, Gerrard, D.E, (2018). Presence of oxygen and mitochondria in skeletal muscle early postmortem. Meat Science, 139, 97-106.
• Matarneh, S., Beline, M., de Luz e Silva, S., Shi, H., Gerrard, D.E, (2018). Mitochondrial F 1 -ATPase extends glycolysis and pH decline in an in vitro model. Meat Science, 137, 85-91.
• Matarneh, S., Yen, C., Elgin, J.M, Beline, M., da Luz e Silva, S., Wicks, J.C, England, E.M, Dalloul, R.A, Persia, M.E, Omara, I.I, Shi, H., Gerrard, D.E, (2018). Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle. Poultry Science, 97, 1808-1817.
• Matarneh, S., England, E.M, Scheffler, T.L, Yen, C.N, Wicks, J.C, Shi, H., Gerrard, D.E, (2017). A mitochondrial protein increases glycolytic flux. Meat Science, 133, 119-125.
• England, E.M, Shi, H., Matarneh, S., Oliver, E.M, Helm, E.T, Scheffler, T.L, Puolanne, E., Gerrard, D.E, (2017). Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle. Journal of Animal Science, 95:8, 3552-3562.
• Stufft, K., Elgin, J., Patterson, B., Matarneh, S., Preisser, R., Shi, H., England, E.M, Scheffler, T.L, Mills, E.W, Gerrard, D.E, (2017). Muscle characteristics only partially explain color variations in fresh hams. Meat Science, 128, 88-96.
• Patterson, B.A, Matarneh, S., Stufft, K.M, England, E.M, Scheffler, T.L, Preisser, R.H, Shi, H., Stewart, E.C, Eilert, S., Gerrard, D.E, (2017). Pectoralis major muscle of Turkey displays divergent function as correlated with meat quality. Poultry Science, 96:5, 1492-1503.
• England, E.M, Matarneh, S., Oliver, E.M, Apaoblaza, A., Scheffler, T.L, Shi, H., Gerrard, D.E, (2016). Excess glycogen does not resolve high ultimate pH of oxidative muscle. Meat Science, 114, 95-102.
• Scheffler, T.L, Matarneh, S., England, E.M, Gerrard, D.E, (2015). Mitochondria influence postmortem metabolism and pH in an in vitro model. Meat Science, 110, 118-125.
• Matarneh, S., England, E.M, Scheffler, T.L, Oliver, E.M, Gerrard, D.E, (2015). Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3<sup>R200Q</sup> mutant pigs. Meat Science, 110, 189-195.
• England, E.M, Matarneh, S., Scheffler, T.L, Wachet, C., Gerrard, D.E, (2015). Altered AMP deaminase activity may extend postmortem glycolysis. Meat Science, 102, 8-14.
• Gharaibeh, M.Y, Alzoubi, K.H, Khabour, O.F, Khader, Y.S, Gharaibeh, M.A, Matarneh, S., (2014). Lead exposure among five distinct occupational groups: a comparative study.. Pakistan journal of pharmaceutical sciences, 27:1, 39-43.
• England, E.M, Matarneh, S., Scheffler, T.L, Wachet, C., Gerrard, D.E, (2014). pH inactivation of phosphofructokinase arrests postmortem glycolysis. Meat Science, 98:4, 850-857.
• England, E.M, Scheffler, T.L, Kasten, S.C, Matarneh, S., Gerrard, D.E, (2013). Exploring the unknowns involved in the transformation of muscle to meat. Meat Science, 95:4, 837-843.
• Gharaibeh, M.Y, Alzoubi, K.H, Khabour, O.F, Tinawi, L., Hamad, R., Keewan, E.F, Matarneh, S., Alomari, M.A, (2012). Assessment of Cardiovascular Risk Factors Among University Students: The Gender Factor.. Cardiology research, 3:4, 172-179.
• Abdullah, A.Y, Obeidat, B.S, Muwalla, M.M, Matarneh, S., Abu Ishmais, M.A, (2011). Growth performance, carcass and meat characteristics of black goat kids fed sesame hulls and Prosopis juliflora pods. Asian-Australasian Journal of Animal Sciences, 24:9, 1217-1226.
• Obeidat, B.S, Awawdeh, M.S, Abdullah, A.Y, Muwalla, M.M, Abu Ishmais, M.A, Telfah, B.T, Ayrout, A.J, Matarneh, S., Subih, H.S, Osaili, T.O, (2011). Effects of feeding broiler litter on performance of Awassi lambs fed finishing diets. Animal Feed Science and Technology, 165:1-2, 15-22.
• Abdullah, A.Y, Muwalla, M.M, Maharmeh, H.O, Matarneh, S., Abu Ishmais, M.A, (2010). Effects of strain on performance, and age at slaughter and duration of post-chilling aging on meat quality traits of broiler. Asian-Australasian Journal of Animal Sciences, 23:12, 1645-1656.
• Abdullah, A.Y, Matarneh, S., (2010). Broiler performance and the effects of carcass weight, broiler sex, and postchill carcass aging duration on breast fillet quality characteristics. Journal of Applied Poultry Research, 19:1, 46-58.

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Other

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.