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Sire Variation in the Severity of the Ham Halo Condition por Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy Wheeler
Publicado em 2020-09-01
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Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments por J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn
Publicado em 2022-10-01
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Genome-Wide Association of Myoglobin Concentrations in Pork Loins por Amanda J.Cross, David A.King, Steven D.Shackelford, Tommy L.Wheeler, Dan J.Nonneman, Brittney N.Keel, Gary A.Rohrer
Publicado em 2018-06-01
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Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States por Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang
Publicado em 2022-07-01
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Evaluation of bovine chemerin (RARRES2) gene variation on beef cattle production traits por Amanda K Lindholm-Perry, Larry A. Kuehn, Lea A Rempel, Timothy P.L. Smith, Robert A. Cushman, Tara G. McDaneld, Tommy L. Wheeler, Steven D Shackelford, David A. King, Harvey C Freetly
Publicado em 2012-03-01
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Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter por Hattie E. Webb, Dayna M. Brichta-Harhay, Mindy M. Brashears, Kendra K. Nightingale, Terrance M. Arthur, Joseph M. Bosilevac, Norasak Kalchayanand, John W. Schmidt, Rong Wang, Sophie A. Granier, Tyson R. Brown, Thomas S. Edrington, Steven D. Shackelford, Tommy L. Wheeler, Guy H. Loneragan
Publicado em 2017-11-01
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Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms por Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, Kayla E. Barkley, Lauren T. Honegger, Matt W. Allerson, Mike D. Tokach, Robert D Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publicado em 2019-09-01
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Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings por Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publicado em 2019-10-01
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Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings por Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publicado em 2019-10-01
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