Dr. Jane Ann Boles

Dr. Boles demonstrating steak cutting for meat science students.

Associate 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 200 Today's Livestock Industry
ARNR 205 Introduction to Meat Evaluation

ARNR 309 Introduction to Livestock Evaluation
ARNR 316 Meat Science
ARNR 416R 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

• USDA/FSIS approved HACCP training as part of the Montana HACCP training Group
• HACCP Contact for Montana Meat Processes
• Worked at the Meat Industry Research Institute of New Zealand in the Processed Meat Section.
• Coordinated the Value-Added Beef Program in Canada.
  

Recent Publications

• Boles, J.A., D. L. Boss, K. I. Neary, K.C. Davis and M.W. Tess. 2009. Growth implants reduced tenderness of steaks from steers and heifers with different genetic potentials for growth and marbling. Journal of Animal Science 87:269-274.

• X.L. Yu, X.B. Li, X.L. Xu, G.H. Zhou and J.A. Boles. 2009. Definition of the optimum freezing time postmortem for manufacturing pork meat. Journal of Muscle Foods 20 (2):186-200.

• Boles, J.A. and P.J. Shand.  2008.  Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck. Meat Science 78:369-374.

• Boles, J.A. 2008. Thermal processing of meat. In Handbook of Meat Processing. Edited by Fidel Toldrá, Wiley-Blackwell, Ames, IA.
• Boles, J.A., A. Worobec and A. Payne. 2008. Use of cold-set binders in meat systems. In Processed Meats: improving safety, nutrition and quality. Edited by J.P. Kerry and J.F. Kerry, Woodhead Publishing Limited, Cambridge, England.
• 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.
  

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