Tommy L. Wheeler
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Microbiology
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Tommy L. Wheeler's Degrees
- Bachelors Microbiology University of California, Davis
- Masters Food Science University of California, Davis
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(Suggest an Edit or Addition)Tommy L. Wheeler's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants. (2003) (488)
- Consumer evaluation of beef of known categories of tenderness. (1997) (443)
- Meat tenderness and muscle growth: is there any relationship? (2002) (421)
- A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. (1995) (335)
- Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. (1995) (332)
- Variation in palatability and biochemical traits within and among eleven beef muscles. (2004) (329)
- Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle. (2002) (267)
- Characterization of biological types of cattle (Cycle IV): carcass traits and longissimus palatability. (1996) (266)
- Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. (1994) (263)
- Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants. (2004) (245)
- Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. (2000) (234)
- Post-harvest interventions to reduce/eliminate pathogens in beef. (2005) (230)
- Effects of calpastatin and micro-calpain markers in beef cattle on tenderness traits. (2006) (221)
- Prerigor and postrigor changes in tenderness of ovine longissimus muscle. (1994) (214)
- Consumer impressions of Tender Select beef. (2001) (204)
- A new single nucleotide polymorphism in CAPN1 extends the current tenderness marker test to include cattle of Bos indicus, Bos taurus, and crossbred descent. (2005) (189)
- Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. (1999) (179)
- Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle. (1990) (179)
- Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires. (2004) (167)
- Salmonella and Escherichia coli O157:H7 Contamination on Hides and Carcasses of Cull Cattle Presented for Slaughter in the United States: an Evaluation of Prevalence and Bacterial Loads by Immunomagnetic Separation and Direct Plating Methods (2008) (160)
- A comparison of Warner-Bratzler shear force assessment within and among institutions. (1997) (160)
- Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers. (1993) (155)
- Transportation and lairage environment effects on prevalence, numbers, and diversity of Escherichia coli O157:H7 on hides and carcasses of beef cattle at processing. (2007) (147)
- Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef. (1996) (144)
- Super shedding of Escherichia coli O157:H7 by cattle and the impact on beef carcass contamination. (2010) (141)
- Longitudinal Study of Escherichia coli O157:H7 in a Beef Cattle Feedlot and Role of High-Level Shedders in Hide Contamination (2009) (139)
- Characterization of biological types of cattle (Cycle VIII): carcass, yield, and longissimus palatability traits. (2004) (135)
- Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and enterobacteriaceae on carcasses in a commercial beef processing plant. (2003) (134)
- Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletal muscle. (2001) (125)
- The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. (1999) (125)
- Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. (1997) (121)
- Meat toughening does not occur when rigor shortening is prevented. (1996) (120)
- The relationship between ultrasound measurements and carcass fat thickness and longissimus muscle area in beef cattle. (2003) (118)
- A genome scan for loci affecting pork quality in a Duroc-Landrace F population. (2006) (117)
- Association, effects and validation of polymorphisms within the NCAPG - LCORL locus located on BTA6 with feed intake, gain, meat and carcass traits in beef cattle (2011) (116)
- Prevalence of Escherichia coli O157 and levels of aerobic bacteria and Enterobacteriaceae are reduced when hides are washed and treated with cetylpyridinium chloride at a commercial beef processing plant. (2004) (113)
- Effects of the beta-adrenergic agonist L644,969 on muscle protein turnover, endogenous proteinase activities, and meat tenderness in steers. (1992) (112)
- Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions. (1999) (111)
- Predictors of Beef Tenderness: Development and Verification (1991) (111)
- On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. (2005) (108)
- Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. (1993) (104)
- Prevalence and characterization of Salmonella in bovine lymph nodes potentially destined for use in ground beef. (2008) (104)
- Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits. (2005) (102)
- Effects of calpastatin and-calpain markers in beef cattle on tenderness traits (2006) (97)
- Cross-sectional study examining Salmonella enterica carriage in subiliac lymph nodes of cull and feedlot cattle at harvest. (2013) (97)
- Source tracking of Escherichia coli O157:H7 and Salmonella contamination in the lairage environment at commercial U.S. beef processing plants and identification of an effective intervention. (2008) (92)
- Effect of castration on myofibrillar protein turnover, endogenous proteinase activities, and muscle growth in bovine skeletal muscle. (1993) (92)
- Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry. (2014) (89)
- Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. (1998) (87)
- Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability. (2015) (87)
- Effects of calcium chloride injection and hot boning on the tenderness of round muscles. (1991) (86)
- Characterization of biological types of cattle (Cycle V): carcass traits and longissimus palatability. (2001) (82)
- The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness. (1992) (82)
- Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. (2000) (80)
- Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. (2003) (80)
- Prediction of retail product weight and percentage using ultrasound and carcass measurements in beef cattle. (2003) (78)
- The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris. (2001) (78)
- National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers. (2012) (75)
- Prevalence and level of Escherichia coli O157:H7 in feces and on hides of feedlot steers fed diets with or without wet distillers grains with solubles. (2009) (74)
- Diversity of Multidrug-Resistant Salmonella enterica Strains Associated with Cattle at Harvest in the United States (2011) (73)
- Real-time ultrasonic measurement of fat thickness and longissimus muscle area: II. Relationship between real-time ultrasound measures and carcass retail yield. (1995) (73)
- Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter. (2007) (73)
- Occurrence of Antimicrobial-Resistant Escherichia coli and Salmonella enterica in the Beef Cattle Production and Processing Continuum (2014) (72)
- Effects of a beta-adrenergic agonist (L-644,969) and male sex condition on muscle growth and meat quality of callipyge lambs. (1996) (72)
- Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin-producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157:H7. (2012) (71)
- Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability. (2010) (71)
- Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle. (1990) (70)
- Cholesterol concentration of longissimus muscle, subcutaneous fat and serum of two beef cattle breed types. (1987) (69)
- Protein kinetics in callipyge lambs. (2000) (64)
- Factors regulating lamb longissimus tenderness are affected by age at slaughter. (2004) (64)
- Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef females. (1995) (62)
- Effects of cooking and shearing methodology on variation in Warner-Bratzler shear force values in beef. (1994) (61)
- A modified procedure for simultaneous extraction and subsequent assay of calcium-dependent and lysosomal protease systems from a skeletal muscle biopsy. (1991) (60)
- Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness. (2002) (59)
- Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. (2005) (59)
- Evaluation of the ovine callipyge locus: III. genotypic effects on meat quality traits. (1999) (59)
- Palatability of Chilled and Frozen Beef Steaks (1990) (59)
- Microbiological analysis of bovine lymph nodes for the detection of Salmonella enterica. (2012) (59)
- Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability. (2011) (58)
- Genome-wide association of meat quality traits and tenderness in swine. (2013) (58)
- Prevalence of the prion protein gene E211K variant in U.S. cattle (2008) (58)
- Chromogenic agar medium for detection and isolation of Escherichia coli serogroups O26, O45, O103, O111, O121, and O145 from fresh beef and cattle feces. (2013) (56)
- Impact of “Raised without Antibiotics” Beef Cattle Production Practices on Occurrences of Antimicrobial Resistance (2017) (56)
- Listeria prevalence and Listeria monocytogenes serovar diversity at cull cow and bull processing plants in the United States. (2007) (55)
- Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter (2017) (55)
- Repeatability of tenderness measurements in beef round muscles. (1997) (54)
- Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color. (1996) (54)
- Interventions to reduce/eliminate Escherichia coli O157:H7 in ground beef. (2007) (54)
- Freezing and thawing or freezing, thawing, and aging effects on beef tenderness. (2014) (54)
- The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. (2002) (54)
- Evaluation in beef cattle of six deoxyribonucleic acid markers developed for dairy traits reveals an osteopontin polymorphism associated with postweaning growth. (2007) (49)
- Relative contributions of animal and muscle effects to variation in beef lean color stability. (2011) (49)
- Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing. (2008) (48)
- Effect of biological type of cattle on the incidence of the dark, firm, and dry condition in the longissimus muscle. (1994) (48)
- Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus. (1999) (47)
- Postmortem injection of calcium chloride effects on beef quality traits. (1995) (47)
- Accuracy of predicting weight and percentage of beef carcass retail product using ultrasound and live animal measures. (2003) (47)
- Prevalence and enumeration of Escherichia coli O157:H7 and Salmonella in U.S. abattoirs that process fewer than 1000 head of cattle per day. (2009) (47)
- Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles. (1997) (46)
- Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. (2016) (46)
- Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef. (1997) (46)
- On-line prediction of yield grade, longissimus muscle area, preliminary yield grade, adjusted preliminary yield grade, and marbling score using the MARC beef carcass image analysis system. (2003) (44)
- Development of optimal protocol for visible and near-infrared reflectance spectroscopic evaluation of meat quality. (2004) (43)
- Microbiological characterization of lamb carcasses at commercial processing plants in the United States. (2007) (43)
- Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits. (2004) (43)
- Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness. (2004) (42)
- Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus. (2004) (42)
- Identification of genetic markers for fat deposition and meat tenderness on bovine chromosome 5: development of a low-density single nucleotide polymorphism map. (2005) (42)
- Assessing the association of single nucleotide polymorphisms at the thyroglobulin gene with carcass traits in beef cattle. (2007) (42)
- Comparison of effects of antimicrobial interventions on multidrug-resistant Salmonella, susceptible Salmonella, and Escherichia coli O157:H7. (2008) (41)
- Comparison of Machine Learning Algorithms for Predictive Modeling of Beef Attributes Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) Data (2019) (41)
- Characterization of different biological types of steers (cycle IV): wholesale, subprimal, and retail product yields. (1997) (40)
- Prevalence, Enumeration, Serotypes, and Antimicrobial Resistance Phenotypes of Salmonella enterica Isolates from Carcasses at Two Large United States Pork Processing Plants (2012) (40)
- CAPN1, CAST, and DGAT1 genetic effects on preweaning performance, carcass quality traits, and residual variance of tenderness in a beef cattle population selected for haplotype and allele equalization. (2014) (40)
- National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts. (2012) (40)
- Effect of bovine respiratory disease and overall pathogenic disease incidence on carcass traits. (2010) (40)
- Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality. (2005) (40)
- Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, heat stress, mobility, and body temperature. (2015) (39)
- Associations of polymorphisms in the promoter I of bovine acetyl-CoA carboxylase-alpha gene with beef fatty acid composition. (2009) (38)
- Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. (1999) (38)
- Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius. (2009) (38)
- Protocol for evaluating the efficacy of cetylpyridinium chloride as a beef hide intervention. (2004) (37)
- Comparison of bacterial communities in faeces of beef cattle fed diets containing corn and wet distillers’ grain with solubles (2012) (37)
- Relationships among calpastatin single nucleotide polymorphisms, calpastatin expression and tenderness in pork longissimus. (2009) (37)
- Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus. (1998) (37)
- Beef longissimus slice shear force measurement among steak locations and institutions. (2007) (37)
- Survival of Escherichia coli O157:H7 on Cattle Hides (2011) (37)
- Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation. (2005) (36)
- Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness. (2004) (36)
- Evaluation of Commonly Used Antimicrobial Interventions for Fresh Beef Inoculated with Shiga Toxin – Producing Escherichia coli Serotypes O 26 , O 45 , O 103 , O 111 , O (2012) (36)
- Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. (1999) (35)
- Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus. (2001) (34)
- The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness. (2004) (34)
- Evaluation of a direct-fed microbial product effect on the prevalence and load of Escherichia coli O157:H7 in feedlot cattle. (2010) (34)
- The caspase proteolytic system in callipyge and normal lambs in longissimus, semimembranosus, and infraspinatus muscles during postmortem storage. (2009) (32)
- Prevalence rates of Escherichia coli O157:H7 and Salmonella at different sampling sites on cattle hides at a feedlot and processing plant. (2009) (32)
- Comparison of the molecular genotypes of Escherichia coli O157:H7 from the hides of beef cattle in different regions of North America. (2007) (31)
- Validation of Urea Dilution to Estimate In Vivo Body Composition in Cattle (1987) (30)
- Sampling and aging effects on beef longissimus color stability measurements. (2012) (30)
- Effectiveness of 1,3-dibromo-5,5 dimethylhydantoin on reduction of Escherichia coli O157:H7- and Salmonella-inoculated fresh meat. (2009) (30)
- Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. (2021) (30)
- Effects of breed of sire on carcass composition and sensory traits of lamb. (2012) (29)
- Meta‐analysis of genome‐wide association from genomic prediction models (2015) (29)
- BEEF TENDERNESS : REGULATION AND PREDICTION (29)
- Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles. (2009) (29)
- Characterization of O157:H7 and other Escherichia coli isolates recovered from cattle hides, feces, and carcasses. (2004) (28)
- Similar Levels of Antimicrobial Resistance in U.S. Food Service Ground Beef Products with and without a "Raised without Antibiotics" Claim. (2018) (27)
- Chilling rate effects on pork loin tenderness in commercial processing plants. (2012) (27)
- Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beef. (1998) (27)
- μ-Calpain, calpastatin, and growth hormone receptor genetic effects on preweaning performance, carcass quality traits, and residual variance of tenderness in Angus cattle selected to increase minor haplotype and allele frequencies. (2014) (26)
- National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics. (2012) (26)
- Relationship of polymorphisms within metabolic genes and carcass traits in crossbred beef cattle. (2012) (26)
- Estimates of genetic parameters for kyphosis in two crossbred swine populations. (2008) (25)
- Effect of Marbling Degree on Palatability and Caloric Content of Beef (1993) (25)
- Prevalence of Mycobacterium avium subsp. paratuberculosis in ileocecal lymph nodes and on hides and carcasses from cull cows and fed cattle at commercial beef processing plants in the United States. (2009) (25)
- Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment (2021) (24)
- The effects of degree of dark cutting on tenderness and sensory attributes of beef. (2016) (24)
- Predictive markers in calpastatin for tenderness in commercial pig populations. (2011) (23)
- Characterization of variability in pork carcass composition and primal quality,. (2017) (23)
- Evaluation of Bacteriophage Application to Cattle in Lairage at Beef Processing Plants to Reduce Escherichia coli O157:H7 Prevalence on Hides and Carcasses. (2017) (23)
- Fresh meat texture and tenderness. (2009) (22)
- Understanding and managing variation in tenderness. (2003) (22)
- Genomewide association study of lung lesions in cattle using sample pooling. (2015) (22)
- Detection of Escherichia coli O157:H7 and Salmonella enterica in air and droplets at three U.S. commercial beef processing plants. (2012) (21)
- Pork loin quality is not indicative of fresh belly or fresh and cured ham quality. (2016) (21)
- Selection for genetic markers in beef cattle reveals complex associations of thyroglobulin and casein1-s1 with carcass and meat traits. (2013) (21)
- Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks (1990) (20)
- Impact of reducing the level of wet distillers grains fed to cattle prior to harvest on prevalence and levels of Escherichia coli O157:H7 in feces and on hides. (2011) (20)
- Genomic regions associated with kyphosis in swine (2010) (19)
- Effects of somatotropin and salbutamol in three genotypes of finishing barrows: growth, carcass, and calorimeter criteria. (1997) (18)
- Field testing of a system for online classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. (2012) (18)
- Effects of feeding dry-rolled corn-based diets with and without wet distillers grains with solubles and zilpaterol hydrochloride on performance, carcass characteristics, and heat stress in finishing beef steers. (2014) (18)
- The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. (1994) (18)
- Across-breed adjustment factors for expected progeny differences for carcass traits. (2007) (18)
- Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin-producing Escherichia coli on beef cheek meat. (2014) (18)
- The effects of Capn1 gene inactivation on skeletal muscle growth, development, and atrophy, and the compensatory role of other proteolytic systems. (2013) (18)
- PRELIMINARY RESULTS FROM CYCLE V OF THE CATTLE GERMPLASM EVALUATION PROGRAM AT THE ROMAN L. HRUSKA U.S. MEAT ANIMAL RESEARCH CENTERl (2006) (18)
- Theory and Application of Genome-Based Approaches to Improve the Quality and Value of Beef (2003) (17)
- Isolation and characterization of Clostridium difficile associated with beef cattle and commercially produced ground beef. (2013) (17)
- Effects of in-plant interventions on reduction of enterohemorrhagic Escherichia coli and background indicator microorganisms on veal calf hides. (2014) (17)
- Enhanced estimates of carcass and meat quality effects for polymorphisms in myostatin and µ-calpain genes. (2018) (16)
- Efficacy of hypobromous acid as a hide-on carcass antimicrobial intervention. (2012) (16)
- Effects of Blade Tenderization and Proteolytic Enzymes on Restructured Steaks from Beef Bullock Chucks (1988) (15)
- Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin-Producing Escherichia coli and Salmonella. (2016) (14)
- Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals. (2009) (14)
- Predicting aged pork quality using a portable Raman device. (2018) (14)
- Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage (1989) (14)
- Relationship of leptin concentrations with feed intake, growth, and efficiency in finishing beef steers. (2015) (14)
- Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits. (2015) (14)
- Implementing meta-analysis from genome-wide association studies for pork quality traits. (2015) (13)
- The effects of in utero exposure of lambs to a beta-adrenergic agonist on prenatal and postnatal muscle growth, carcass cutability, and meat tenderness. (1995) (12)
- Efficacy of antimicrobial compounds on surface decontamination of seven Shiga toxin-producing Escherichia coli and Salmonella inoculated onto fresh beef. (2015) (12)
- Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility,. (2017) (12)
- Inoculation of beef with low concentrations of Escherichia coli O157:H7 and examination of factors that interfere with its detection by culture isolation and rapid methods. (2010) (12)
- Effect of postmortem storage on μ-calpain and m-calpain in ovine skeletal muscle1,2 (2001) (11)
- Technical note: validation of a model for online classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. (2012) (11)
- Polymorphisms in calpastatin and mu-calpain genes are associated with beef iron content. (2014) (11)
- Comparison of variability in pork carcass composition and quality between barrows and gilts. (2016) (11)
- A Novel Aqueous Ozone Treatment as a Spray Chill Intervention against Escherichia coli O157:H7 on Surfaces of Fresh Beef. (2019) (11)
- Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability. (2011) (11)
- Evaluation of Bovine chemerin (RARRES2) Gene Variation on Beef Cattle Production Traits (2012) (10)
- Effects of dietary protein concentration and ractopamine hydrochloride on performance and carcass characteristics of finishing beef steers. (2016) (10)
- Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy. (2011) (10)
- Carcass and meat characteristics of Tuli, Boran, Brahman, Belgian Blue, Piedmontese, Hereford and Angus breed crosses in the cattle germplasm evaluation program. (1994) (10)
- Effects of manipulation of the caspase system on myofibrillar protein degradation in vitro. (2011) (10)
- Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks (2019) (10)
- Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef (1986) (9)
- Characterization of Enterohemorrhagic Escherichia coli on Veal Hides and Carcasses. (2017) (9)
- Genetic markers on BTA14 predictive for residual feed intake in beef steers and their effects on carcass and meat quality traits. (2012) (9)
- Genome-Wide Association of Myoglobin Concentrations in Pork Loins (2017) (8)
- Composition and Palatability of Early and Late Maturing Beef Breed-Types (1989) (8)
- Meat Palatability of Duroc and Chinese First-Cross Barrows (1992) (8)
- Metagenomic Characterization of the Microbiome and Resistome of Retail Ground Beef Products (2020) (8)
- Effect of Degree of Dark-Cutting on Tenderness and Flavor Attributes of Beef (2014) (8)
- Valuing Fed Cattle Using Objective Tenderness Measures (2009) (8)
- Enhancement technology improves palatability of normal and callipyge lambs. (2010) (7)
- Markers on Bovine Chromosome 20 Associated with Carcass Quality and Composition Traits and Incidence of Contracting Infectious Bovine Keratoconjunctivitis (2010) (7)
- Prevalence and Characterization of Salmonella Present during Veal Harvest. (2019) (7)
- Meat tenderness and texture– historical perspective and recent advances (2020) (7)
- Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks (1990) (7)
- Use of ultrasound scanning and body condition score to evaluate composition traits in mature beef cows. (2014) (7)
- Effects of Low-Dose , Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O 157 : H 7 and Meat Quality † (2005) (6)
- Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123. (2019) (6)
- Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms (2019) (6)
- Food Service Pork Chops from Three U.S. Regions Harbor Similar Levels of Antimicrobial Resistance Regardless of Antibiotic Use Claims. (2019) (5)
- Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings (2019) (5)
- Effectiveness and Functional Mechanism of a Multicomponent Sanitizer against Biofilms Formed by Escherichia coli O157:H7 and Five Salmonella Serotypes Prevalent in the Meat Industry. (2020) (5)
- Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella. (2018) (5)
- Accuracy of Grid Pricing: An Evaluation Using Wholesale Values of Fed Cattle (2004) (5)
- Meat Tenderness and the Calpain Enzyme System in Young Bulls and Steers (1993) (5)
- Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility. (2016) (5)
- Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States (2020) (5)
- Determination of Protein Markers for Beef Tenderness in U.S. Select Beef (2017) (4)
- Antimicrobial resistance in United States retail ground beef with and without label claims regarding antibiotic use. (2020) (4)
- Evaluation of Ultraviolet Light (UVC) and UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin-Producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality. (2020) (4)
- Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle (2018) (4)
- Endocannabinoids concentrations in plasma associated with feed efficiency and carcass composition of beef steers. (2016) (4)
- Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality (2019) (4)
- Resistomes and microbiome of meat trimmings and colon content from culled cows raised in conventional and organic production systems (2022) (4)
- Optimization and Commercial Implementation of Freeze/Age Process to Improve Beef Tenderness (2017) (4)
- Direct breed effects on growth, carcass, and meat quality traits of sheep. (2006) (4)
- Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings (2019) (4)
- No Change in Risk for Antibiotic-Resistant Salmonellosis from Beef, United States, 2002–2010 (2020) (4)
- MARC Beef Classification System Objective Evaluation of Beef Tenderness and Cutability (1999) (4)
- Lamb Meat Quality Progress Report Number 1 . Preliminary Results of an Evaluation of Effects of Breed of Sire on Carcass Composition and Sensory Traits of Lamb 1 (2003) (4)
- Efficacy of commonly used antimicrobial interventions on Shiga toxin-producing Escherichia coli serotypes O 45 , O 121 , and non-MDR and MDR Salmonella inoculated fresh beef Final report (2011) (3)
- CONSUMPTION AND PLATE WASTE OF REGULAR AND TOTAL TRIM ROASTED PORK LOINS (1992) (3)
- Effects and interactions of myostatin and callipyge mutations: I. Growth and carcass traits. (2018) (3)
- 129 Effect of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility. (2016) (3)
- Associations of genetic markers in cattle receiving differing implant protocols. (2012) (3)
- Influence of mitochondrial efficiency on beef lean color stability (2014) (3)
- UPDATE ON GENETIC MARKERS FOR PORK QUALITY (2008) (3)
- Valuing Fed Cattle Using Slice Shear Force Measurements (2005) (3)
- Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus (2022) (2)
- Endocannabinoid concentrations in plasma during the finishing period are associated with feed efficiency and carcass composition of beef cattle. (2017) (2)
- Contamination Revealed by Indicator Microorganism Levels during Veal Processing. (2016) (2)
- Consumer impressions of Tender Select beef 1 (2001) (1)
- 131 Intramuscular variation in fresh ham muscle color. (2016) (1)
- Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg (2020) (1)
- Effects of marketing group and production focus on quality and variability of adipose tissue and bellies sourced from a commercial processing facility. (2016) (1)
- USMARC Beef Carcass Instrument Grading Systems (2006) (1)
- Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals (2020) (1)
- Harvest-floor assessments, carcass characteristics. and instrument-grading information (2011) (1)
- , Norasak Processing Plants Carcasses at Two Large United States Pork Salmonella enterica Isolates from Antimicrobial Resistance Phenotypes of Prevalence , Enumeration , Serotypes , and (2012) (1)
- stability Relative contributions of animal and muscle effects to variation in beef lean color (2011) (1)
- tenderness using visible and near-infrared reflectance spectroscopy Field testing of a system for online classification of beef carcasses for longissimus (2012) (1)
- Novel Continuous and Manual Sampling Methods for Beef Trim Microbiological Testing. (2018) (1)
- Effect of ractopamine hydrochloride and zilpaterol hydrochloride on tenderness of Longissimus steaks of Bos taurus steers (2015) (1)
- Validation of Additional Approaches and Applications for Using the Continuous and Manual Sampling Devices for Raw Beef Trim. (2020) (1)
- Twenty-four month longitudinal study suggests little to no horizontal gene transfer in situ between third-generation cephalosporin-resistant Salmonella and third-generation cephalosporin-resistant Escherichia coli in a beef cattle feedyard. (2021) (1)
- Non-invasive metabolomics biomarkers of production efficiency and beef carcass quality traits (2021) (1)
- MERITS OF VALUE DISCOVERY ALTERNATIVES FOR FED CATTLE AND CARCASSES (2003) (1)
- Antimicrobial Resistance at Two United States Cull Cow Processing Establishments. (2020) (1)
- A Comparative Quantitative Assessment of Human Exposure to Various Antimicrobial-Resistant Bacteria among U.S. Ground Beef Consumers. (2020) (1)
- A Farm-to-Fork Quantitative Microbial Exposure Assessment of β-Lactam-Resistant Escherichia coli among U.S. Beef Consumers (2022) (1)
- Carcass composition, cholesterol content and palatability traits of Chianina and British crossbred beef (1986) (1)
- 1 Identification of Bovine Reservoirs of Human Pathogenic nonO 157 Shiga Toxin-producing E . coli . Final report (2013) (1)
- 23 Current progress in the Agricultural Research Service Beef Grand Challenge: A large-scale genetics by environment by management evaluation project (2020) (1)
- Seasonal prevalence and characterization of Shiga toxin-producing Escherichia coli on pork carcasses at three steps of the harvest process at two commercial processing plants in the US (2020) (1)
- Evaluation of the efficacy of commonly used antimicrobial interventions on Shiga toxin-producing Escherichia coli serotypes O26, O103, O111, O145, and O157 Final report (2011) (0)
- 35 Applying GGP-F250 genotypes to elucidate the biochemical basis for animal variation in meat quality attributes (2019) (0)
- Growth and Development of Skeletal Muscle in μ‐Calpain Knockout Mice (2011) (0)
- Consecutive Treatments with Sterilex Eliminate Biofilms by (2019) (0)
- Comparison of Machine Learning Algorithms for Predictive Modeling of Beef Attributes Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) Data (2019) (0)
- Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks (2021) (0)
- 137 Use of visible and near infrared spectroscopy to predict beef and pork quality. (2016) (0)
- Prevalence of Mycobacterium Ileocecal LvmDh Nodes and avium subsp. paratuberculosis in and Carcasses from Cull on Hides Cows and Fed Cattle at Commercial Beef Processing Plants in the United States (0)
- enterica on Carcasses at Two Large United States Pork Processing Plants 2 (2012) (0)
- The Relationship between Quality Measurement Techniques of Pork Loins and Chops (2017) (0)
- Efficacy of Antimicrobial Interventions Used in Meat Processing Plants against Antimicrobial Tolerant of Non-Antibiotic Resistant (Non-ABR) and Antibiotic Resistant (ABR) Salmonella on Fresh Beef. (2022) (0)
- Antimicrobial Resistance in Retail Ground Beef with and Without a “Raised Without Antibiotics” Claim (2019) (0)
- GermplasmEvaluation Program-Progress Report No. 15 (2001) (0)
- The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness1,2,3 (2004) (0)
- 041 Evaluation of functional variation in candidate genes for pork quality. (2017) (0)
- SIRE BREED MEANS FOR (2017) (0)
- Long postmortem aging effects on tenderness , flavor , lean color , and color stability of beef top loin and top sirloin steaks (2012) (0)
- Characterization of the VIP response element ( VRE ) in turkey prolactin promoter (2001) (0)
- beef Chilling and cooking rate effects on some myofibrillar determinants of tenderness of 2003 (2003) (0)
- Efficacy of Short Thermal Treatment Time Against Escherichia coli O157:H7 and Salmonella on the Surface of Fresh Beef. (2023) (0)
- GermplasmEvaluation ProgramProgress Report No. 22 (2000) (0)
- Selection Enhanced Estimates of µ-Calpain, Calpastatin, and Dacylglycerol O-Acyltransferase 1 Genetic Effects on Pre-weaning Performance, Carcass Quality Traits, and Residual Variance of Tenderness in Composite MARC III Beef Cattle (2014) (0)
- Variability of U.S. Pork Primal Quality (2017) (0)
- The effects of Capn 1 gene inactivation on skeletal muscle growth , development , and atrophy , and the compensatory role of other proteolytic systems 1 (2013) (0)
- Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg (2019) (0)
- Genome Wide Association Analysis of Lung Lesions in Cattle using Sample Pooling (2014) (0)
- The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability (2019) (0)
- Foodborne Pathogens Effectiveness of Broad-Spectrum Chemical Produce Sanitizers Against Foodborne Pathogens as In Vitro Planktonic Cells and on the Surface of Whole Cantaloupes and (2016) (0)
- 366 The Ham Halo condition: Characterization and a possible approach for mitigation (2020) (0)
- Meat and Muscle BiologyTM Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms1,2,3 (2019) (0)
- Effects of a β-Agonist on Muscle Protein Degradation, Enzyme Activity, and MeatTenderness in Steers (1993) (0)
- 109 Impact of sex on composition and quality of fresh loins, bellies, and fresh and processed hams. (2016) (0)
- Protein kinetics in callipyge lambs 1,2 (2011) (0)
- Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States (2022) (0)
- with carcass traits in beef cattle Assessing association of single nucleotide polymorphisms at the thyroglobulin gene (2011) (0)
- The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops (2019) (0)
- Effect of Hot Carcass Weight on the Rate of Temperature Decline of the Longissimus Dorsi and Semimembranosus of Pigs Slaughtered in a Blast-Chilled Commercial Abattoir (2018) (0)
- Prevalence of Mycobacterium avium Paratuberculosis in feces and on hides and carcasses from cull cow and fed cattle slaughter plants (2012) (0)
- Predicting wholesale value of beef carcasses (1996) (0)
- carcass characteristics , and heat stress in finishing beef steers 1 (2014) (0)
- A Calcium Chloride Injection Process to Produce Guaranteed Tender and CalciumFortified Meat (1993) (0)
- Cattlemen ' s Day 1997 CHARACTERIZATION OF DIFFERENT BIOLOGICAL TYPES OF STEERS ( CYCLE IV ) : RETAIL PRODUCT YIELDS 1 (2009) (0)
- beef cattle Relationship of polymorphisms within metabolic genes and carcass traits in crossbred (2012) (0)
- 237 Using Metabolomic Approaches to Understand and Reduce Animal Variation in Meat Quality Traits (2022) (0)
- 1476 Endocannabinoid concentrations in plasma associated with feed efficiency and carcass composition on crossbreed steers. (2016) (0)
- 118 Awardee Talk - Genomic control of fatty acid profile in beef (2019) (0)
- Effec t of Castration on Skeletal Muscle Protein Turnover and Muscle Enzyme Activities in Cattle (1993) (0)
- Effects of dietary copper and molybdenum supplementation on meat characteristics of Texel and Finnsheep rams. (1993) (0)
- Meat and Muscle BiologyTM Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings1,2 (2019) (0)
- Extended aging and marbling class effects on color stability of beef top loin and top sirloin steaks (2020) (0)
- AdvAncement in meAt QuAlity (2013) (0)
- Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights. (2022) (0)
- muscles Comparison of palatability characteristics of beef gluteus medius and triceps brachii (2008) (0)
- Sire Variation in the Severity of the Ham Halo Condition (2020) (0)
- MARC Beef Classification System (2001) (0)
- A Comparison of the Resistome between Natural and Conventional Retail Ground Beef Products (2018) (0)
- Sampling Methodology for Relating Sarcomere Length, Collagen Concentration, and the Extent of Postmortem Proteolysis to Pork Longissimus Tenderness, (2006) (0)
- Effects of cold shortening and cooking rate on beef tenderness (2002) (0)
- Effects of dietary protein concentration and ractopamine hydrochloride on performance and carcass characteristics of finishing beef steers 1 (2016) (0)
- 365 Studies Performed in the Proper Context Suggest That Antimicrobial Use during Swine and Cattle Production Minimally Impact Antimicrobial Resistance. (2018) (0)
- Predicting Carcass Retail Product in Beef Steers at Variable Fat Thickness Endpoints (1998) (0)
- Selection Enhanced Estimates of Marker Effectson Means and Variances of Beef Tenderness (2016) (0)
- Effects of Maternal Lines and Mating Systems on Lamb Carcass Merit (2017) (0)
- Non-invasive metabolomics biomarkers of production efficiency and beef carcass quality traits (2022) (0)
- A multifaceted approach to providing consumers consistent meat tenderness (2000) (0)
- Survival of Escherichia coli O157:H7 on Cattle Hides (cid:1) (2011) (0)
- Interactive effects of porcine somatotropin and the beta-agonist salbutamol on growth and carcass criteria of three genotypes of swine (1992) (0)
- Transcriptomic analysis for pork color – the ham halo effect in biceps femoris (2021) (0)
- Effect of Radiant Catalytic Ionization on Lean Color and Lipid Oxidation of Beef (2017) (0)
- Improving shear force protocols for evaluation of pork longissimus tenderness (1999) (0)
- Genetic and phenotypic associations of mitochondrial DNA copy number, SNP, and haplogroups with growth and carcass traits in beef cattle. (2022) (0)
- Calcium Injection (2001) (0)
- Effect of Castration on Skeletal Muscle Protein Turnover and Muscle Enzyme Activitiesin Cattle (2019) (0)
- Effect of Castration on Skeletal Muscle Protein Turnover and Muscle Enzyme Activitiesin Cattle (2019) (0)
- Proceedings, 10 World Congress of Genetics Applied to Livestock Production Meta-analysis of Genome Wide Association Studies for Pork Quality Traits (2014) (0)
- Resistomes and microbiome of meat trimmings and colon content from culled cows raised in conventional and organic production systems (2022) (0)
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