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Journal of Animal Science|October 26, 2000
Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groupsD M Wulf, J K PageJournal of Animal Science|September 24, 1999
Measuring muscle color on beef carcasses using the L*a*b* color spaceD M Wulf, J W WiseJournal of Animal Science|November 12, 2005
Intramuscular tenderness variation within four muscles of the beef chuckG A Searls, R J Maddock, D M WulfJournal of Animal Science|September 5, 2002
Technical note: the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periodsB C Shanks, D M Wulf, R J MaddockMeat Science|November 9, 2011
Effects of potential antimicrobial ingredients used to control Listeriamonocytogenes on quality of natural casing frankfurtersL K Muench, R J Maddock, D M WulfJournal of Animal Science|January 1, 1994
Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. citiesD M Wulf, J R Romans, W J CostelloJournal of Animal Science|January 1, 1994
Composition of the beef wholesale ribD M Wulf, J R Romans, W J CostelloJournal of Animal Science|November 5, 2002
Mapping intramuscular tenderness variation in four major muscles of the beef roundB J Reuter, D M Wulf, R J MaddockJournal of Animal Science|March 27, 2001
A survey of beef muscle color and pHJ K Page, D M Wulf, T R SchwotzerJournal of Animal Science|October 19, 2005
Determining the optimum beef longissimus muscle size for retail consumersK K Sweeter, D M Wulf, R J MaddockPageof 4