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Journal of Animal Science|January 25, 2003
Effects of fasting and transportation on pork quality development and extent of postmortem metabolismJ M Leheska, D M Wulf, R J MaddockJournal of Animal Science|February 21, 2004
Evaluating consumer acceptability of various muscles from the beef chuck and ribA C Kukowski, R J Maddock, D M WulfJournal of Animal Science|February 12, 2005
Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristicsR J Borton, S C Loerch, K E McClure, et al.Journal of Animal Science|March 1, 1997
Using objective measures of muscle color to predict beef longissimus tendernessD M Wulf, S F O'Connor, J D Tatum, et al.Journal of Animal Science|March 1, 1996
Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steersD M Wulf, J B Morgan, J D Tatum, et al.Journal of Animal Science|May 14, 2005
Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretionR J Borton, S C Loerch, K E McClure, et al.Journal of Animal Science|August 7, 2002
Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatabilityD M Wulf, R S Emnett, J M Leheska, et al.Journal of Animal Science|February 8, 2002
Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuckB J Reuter, D M Wulf, B C Shanks, et al.Journal of Animal Science|April 1, 2008
Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of porkM R Widmer, L M McGinnis, D M Wulf, et al.Journal of Animal Science|February 8, 2002
Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separationsB C Shanks, D M Wulf, B J Reuter, et al.Pageof 4