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Journal of Animal Science|May 11, 2002
Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tendernessT L Wheeler, S D Shackelford, M KoohmaraieJournal of Animal Science|April 28, 2000
Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork musclesT L Wheeler, S D Shackelford, M KoohmaraieMeat Science|November 9, 2011
Development of optimal protocol for visible and near-infrared reflectance spectroscopic evaluation of meat qualityS D Shackelford, T L Wheeler, M KoohmaraieMeat Science|November 9, 2011
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopyS D Shackelford, T L Wheeler, M KoohmaraieJournal of Animal Science|November 9, 2011
Technical note: validation of a model for online classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopyS D Shackelford, T L Wheeler, M KoohmaraieJournal of Animal Science|November 1, 1995
Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattleS D Shackelford, T L Wheeler, M KoohmaraieJournal of Animal Science|October 1, 1995
The effects of in utero exposure of lambs to a beta-adrenergic agonist on prenatal and postnatal muscle growth, carcass cutability, and meat tendernessS D Shackelford, T L Wheeler, M KoohmaraieJournal of Animal Science|February 21, 2004
The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tendernessT L Wheeler, S D Shackelford, M KoohmaraieJournal of Animal Science|August 1, 1996
Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display colorT L Wheeler, M Koohmaraie, S D ShackelfordJournal of Animal Science|June 18, 2011
Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopyS D Shackelford, D A King, T L WheelerPageof 15