Using presence/absence data from over 10,000 Ves SINE insertions, we reconstructed a phylogeny for 11 Myotis species. With nearly one-third of individual Ves gene trees discordant with the overall species tree, phylogenetic conflict appears to be rampant in this genus. From the observed conflict, we infer that ILS is likely a major contributor to the discordance. Much of the discordance can be attributed to the hypothesized split between the Old World and New World Myotis clades and with the first radiation of Myotis within the New World. Quartet asymmetry tests reveal signs of introgression between Old and New World taxa that may have persisted until approximately 8 MYA. Our introgression tests also revealed evidence of both historic and more recent, perhaps even contemporary, gene flow among Myotis species of the New World. Our findings suggest that hybridization likely played an important role in the evolutionary history of Myotis and may still be happening in areas of sympatry. Despite limitations arising from extreme discordance, our SINE-based phylogeny better resolved deeper relationships (particularly the positioning of M. brandtii) and was able to identify potential introgression pathways among the Myotis species sampled.

Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-aged, (4) 35 d wet-aged, (5) 49 d wet-aged, (6) 63 d wet-aged, (7) 21 d dry-aged, and (8) 14 d wet-aged followed by 21 d dry-aged. Samples were analyzed for trained sensory attributes, shear force, volatile compounds, and flavor precursors (fatty acids, free amino acids, and sugars). Discriminant function analysis was used to identify sensory attributes contributing the greatest to treatment differences. Flavor notes were not differentiated in beef aged up to 35 d, regardless of aging method. A shift in flavor occurred between 35 d and 49 d of wet-aging time that was characterized by more intense sour and musty/earthy notes. Both shear force assessment and trained panelists agreed that tenderness was not affected (P > 0.05) by additional aging beyond 28 d. Volatile compound production and liberation of amino acids and sugars increased (P < 0.01) during the progression of aging time, with no change (P > 0.05) in fatty acid composition, which may be a result of metabolic processes like microbial metabolism. Chemical properties shared strong positive relationships (r > 0.50, P < 0.001) with sour, musty/earthy, and overall tenderness. These results substantiate the deteriorative effect of extended aging times of 49 d or greater on flavor of beef strip loins without tenderness improvement.