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Journal of Animal Science|December 25, 2010
Relative contributions of animal and muscle effects to variation in beef lean color stabilityD A King, S D Shackelford, T L WheelerJournal of Animal Science|December 1, 1994
Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattleT L Wheeler, L V Cundiff, R M KochJournal of Animal Science|August 9, 2011
Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stabilityD A King, S D Shackelford, T L WheelerJournal of Animal Science|February 7, 2012
Chilling rate effects on pork loin tenderness in commercial processing plantsS D Shackelford, D A King, T L WheelerMeat Science|November 9, 2011
Factors regulating lamb longissimus tenderness are affected by age at slaughterE Veiseth, S D Shackelford, T L Wheeler, et al.Journal of Animal Science|April 28, 2001
Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimusE Veiseth, S D Shackelford, T L Wheeler, et al.Journal of Animal Science|May 18, 2004
Indicators of tenderization are detectable by 12 h postmortem in ovine longissimusE Veiseth, S D Shackelford, T L Wheeler, et al.Journal of Animal Science|June 27, 2001
Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletal muscleE Veiseth, S D Shackelford, T L Wheeler, et al.Journal of Animal Science|April 15, 2004
Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traitsT L Wheeler, L V Cundiff, S D Shackelford, et al.Journal of Animal Science|February 21, 2004
Variation in palatability and biochemical traits within and among eleven beef musclesM S Rhee, T L Wheeler, S D Shackelford, et al.Pageof 15