Dr. Jane Ann Boles

Dr. Boles (front left) with students from left to righ Garry Cornelius, Matt Vogel and Jon Redland.

Professor, Meat Science
119 Linfield Hall
Bozeman, MT 59717
phone: (406) 994-7352
fax: (406) 995-5589
jboles@montana.edu

Education
MS Iowa State University, Meat Science
PhD Iowa State University, Meat Science

Classes
ARNR 100 Introduction to Animal Science
ARNR 205 Introduction to Meat Evaluation
ARNR 316 Meat Science
ARNR 480 Meat Processing
ARNR 525 Muscle and Growth Biology

Research Interests
Current research interests include the improvement of meat tenderness and consistency, effect of rearing regimes on meat quality and increased utilization of under utilized cuts from the beef chuck and round.

Accomplishments and Interests

• Worked at the Meat Industry Research Institute of New Zealand in the Processed Meat Section.
• Conducted research on the functionality of meat as an ingredient.
• Developed 10 different products for retail or export sales.
• Coordinated the Value-Added Beef Program in Canada.
  

Recent Publications

• Boles, J.A., Neary, K., and Clawson, K., 2007. Survival of Listeria monocytogenes on jerky contaminated postprocessing. J. Muscle Foods. 18:186-193.
• Groenlund, K., J.A. Boles, and J.E. Swan, 2007. Cooked turkey roasts have different processing characteristics than cooked beef roasts. Fleischwirtschaft International, 4:70-73.
• Swan, J.E. and J.A. Boles. 2006. Functionality of cow beef in coarse and fine ground model systems. Meat Sci. 72:25-33.
• Boles, J.A., R.W. Kott, P.G. Hatfield, J.W. Berman, and C.R. Flynn. 2005. Supplemental safflower oil affects the fatty acid profile, including conjugated linoleic acid, of lamb. J. Anim. Sci. 83: 2175-2181.
• Boles, J.A., J.G.P Bowman, D.L. Boss, and L.M.M. Surber. 2005 Meat color stability affected by barley variety fed in finishing diet fed to beef steers. Meat Science 70 (4): 633-638.
• Boles, J.A., Bowman, J.G., Surber, L.M. and Boss, D.L. 2004. Effects of barley variety fed to steers on the carcass characteristics and color of meat. J. Anim. Sci. 82(7):2087-2091.
• Kott, R.W., Hatfield, P.G., Bergman, J.W., Flynn, C.R., VanWagoner, H., Boles, J.A. 2003. Feedlot performance, carcass composition, and muscle and fat CLA concentration of lambs fed diets supplemented with safflower seeds. Small Ruminant Research 49:11-17.
• Boles J.A. and Swan, J.E. 2002. Processing and sensory characteristics of beef roasts: effect of breed, age, gender and storage conditions. Meat Science, 62, 107-112.
• Boles, J.A. and Shand, P.J. 2002. Tumbling regime effects on the processing characteristics and tenderness of cooked roast beef. Journal of Muscle Foods 13(1):25-35.
• Boles, J.A. and Swan, J.E. 2002. Meat and storage effects on processing characteristics of beef roasts. Meat Science, 62, 121-127.
• Boles, J.A. and Swan, J.E. 2002. Processing characteristics of beef insides cooked at different rates to different final internal temperatures. Meat Science, 62, 419-427.
• Swan, J.E. and Boles, J.A. 2002. Processing characteristics of beef roasts made from high and normal pH bull insides. Meat Science, 62, 399-403.
• Boles, J.A. and Shand, P.J. 2001. Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Science, 59:259-265.
• Boles, J.A., B.M. Rathegeber and P.J. Shand. 2000. Recovery of Proteins from beef bone and the functionality of these proteins in sausage batters. Meat Science 55, 223-231.
  

Return to regular view	Text-only	Updated: 07/02/2008