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Journal of Animal Science|December 18, 1998
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broilerT L Wheeler, S D Shackelford, M KoohmaraieJournal of Animal Science|June 1, 1994
The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beefS D Shackelford, M Koohmaraie, T L WheelerMeat Science|July 17, 2014
Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industryT L Wheeler, N Kalchayanand, J M BosilevacJournal of Animal Science|December 1, 1991
Effects of calcium chloride injection and hot boning on the tenderness of round musclesT L Wheeler, M Koohmaraie, J D CrouseJournal of Animal Science|November 4, 2000
Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femorisT L Wheeler, S D Shackelford, M KoohmaraieJournal of Animal Science|August 1, 1997
Effect of the callipyge phenotype and cooking method on tenderness of several major lamb musclesS D Shackelford, T L Wheeler, M KoohmaraieJournal of Animal Science|April 1, 1999
Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimusT L Wheeler, S D Shackelford, M KoohmaraieJournal of Animal Science|January 21, 2000
Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef pattiesT L Wheeler, S D Shackelford, M KoohmaraieJournal of Animal Science|January 1, 1996
Effects of a beta-adrenergic agonist (L-644,969) and male sex condition on muscle growth and meat quality of callipyge lambsM Koohmaraie, S D Shackelford, T L WheelerJournal of Animal Science|May 29, 2007
Beef longissimus slice shear force measurement among steak locations and institutionsT L Wheeler, S D Shackelford, M KoohmaraiePageof 15