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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: STRATEGIES TO OPTIMIZE CARCASS YIELD AND MEAT QUALITY OF RED MEAT ANIMALS

Location: Meat Safety & Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

The effects of Capn1 gene inactivation on skeletal muscle growth, development, and atrophy, and the compensatory role of other proteolytic systems     Reprint Icon - (Peer Reviewed Journal)
Kemp, C.M., Oliver, W.T., Wheeler, T.L., Chishti, A.H., Koohmaraie, M. 2013. The effects of Capn1 gene inactivation on skeletal muscle growth, development, and atrophy, and the compensatory role of other proteolytic systems. Journal of Animal Science. 91(7):3155-3167.
National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics     Reprint Icon - (Peer Reviewed Journal)
Gray, G.D., Moore, M.C., Hale, D.S., Kerth, C.R., Griffin, D.B., Savell, J.W., Raines, C.R., Lawrence, T.E., Belk, K.E., Woerner, D.R., Tatum, J.D., VanOverbeke, D.L., Mafi, G.G., Delmore, R.J., Shackelford, S.D., King, D.A., Wheeler, T.L., Meadows, L.R., O'Connor, M.E. 2012. National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics. Journal of Animal Science. 90:5152-5158.
National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts     Reprint Icon - (Peer Reviewed Journal)
McKeith, R.O., Gray, G.D., Hale, D.S., Kerth, C.R., Griffin, D.B., Savell, J.W., Raines, C.R., Belk, K.E., Woerner, D.R., Tatum, J.D., Igo, J.L., VanOverbeke, D.L., Mafi, G.G., Lawrence, T.E., Delmore, R.J., Christensen, L.M., Shackelford, S.D., King, D.A., Wheeler, T.L., Meadows, L.R., O'Connor, M.E. 2012. National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts. Journal of Animal Science. 90:5135-5142.
National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers     Reprint Icon - (Peer Reviewed Journal)
Moore, M.C., Gray, G.D., Hale, D.S., Kerth, C.R., Griffin, D.B., Savell, J.W., Raines, C.R., Belk, K.E., Woerner, D.R., Tatum, J.D., Igo, J.L., VanOverbeke, D.L., Mafi, G.G., Lawrence, T.E., Delmore, R.J., Christensen, L.M., Shackelford, S.D., King, D.A., Wheeler, T.L., Meadows, L.R., O'Connor, M.E. 2012. National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers. Journal of Animal Science. 90:5143-5151.
Effects of breed of sire on carcass composition and sensory traits of lamb     Reprint Icon - (Peer Reviewed Journal)
Shackelford, S.D., Leymaster, K.A., Wheeler, T.L., Koohmaraie, M. 2012. Effects of breed of sire on carcass composition and sensory traits of lamb. Journal of Animal Science. 90:4131-4139.
Sampling and aging effects on beef longissimus color stability measurements     Reprint Icon - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Kalchayanand, N., Wheeler, T.L. 2012. Sampling and aging effects on beef longissimus color stability measurements. Journal of Animal Science. 90:3596-3605.
Chilling rate effects on pork loin tenderness in commercial processing plants     Reprint Icon - (Peer Reviewed Journal)
Shackelford, S.D., King, D.A., Wheeler, T.L. 2012. Chilling rate effects on pork loin tenderness in commercial processing plants. Journal of Animal Science. 90:2482-2849.
Association of genetic markers in cattle receiving differing implant protocols - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Mcdaneld, T.G., Kuehn, L.A., Kemp, C.M., Smith, T.P., Wheeler, T.L., Koohmaraie, M. 2012. Association of genetic markers in cattle receiving differing implant protocols. Journal of Animal Science. 90:2410-2423.
Validation of a model for on-line classification of U.S. Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy - (Peer Reviewed Journal)
Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. 2012. Validation of a model for on-line classification of U.S. Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. Journal of Animal Science. 90:973-977.
Field testing of a system for on-line classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy - (Peer Reviewed Journal)
Shackelford, S.D., Wheeler, T.L., King, D.A., Koohmaraie, M. 2012. Field testing of a system for on-line classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. Journal of Animal Science. 90:978-988.
Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Wheeler, T.L. 2011. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability. Journal of Animal Science. 89:4195-4206.
Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy - (Peer Reviewed Journal)
Shackelford, S.D., King, D.A., Wheeler, T.L. 2011. Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy. Journal of Animal Science. 89:3803-3808.
Effects of manipulation of the caspase system on myofibrillar protein degradation in vitro - (Peer Reviewed Journal)
Kemp, C.M., Wheeler, T.L. 2012. Effects of manipulation of the caspase system on myofibrillar protein degradation in vitro. Journal of Animal Science. 89(10)3262-3271.
Growth and development of skeletal muscle in mu-calpain knockout mice - (Abstract Only)
Kemp, C.M., Oliver, W.T., Wheeler, T.L., Chishti, A.H., Koohmaraie, M. 2011. Growth and development of skeletal muscle in mu-calpain knockout mice [abstract]. FASEB Journal. 25:707.6.
Relative contributions of animal and muscle effects to variation in beef lean color stability - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Wheeler, T.L. 2011. Relative contributions of animal and muscle effects to variation in beef lean color stability. Journal of Animal Science. 89:1434-1451.
Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Rodriguez, A.B., Wheeler, T.L. 2011. Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability. Meat Science. 87(1):26-32.
Enhancement technology improves palatability of normal and callipyge lamb - (Peer Reviewed Journal)
Everts, A.K., Wulf, D.M., Wheeler, T.L., Everts, A.J., Weaver, A.D., Daniel, J.A. 2010. Enhancement technology improves palatability of normal and callipyge lamb. Journal of Animal Science. 88:4026-4036.
Muscle Proteolytic Enzymes in mu-Calpain Knockout Mice - (Abstract Only)
(11-Jul-10)
Relative Contribution of Animal and Muscle Effects to Variation in Beef Lean Color Stability - (Abstract Only)
King, D.A., Shackelford, S.D., Wheeler, T.L. 2010. Relative Contribution of Animal and Muscle Effects to Variation in Beef Lean Color Stability. Proceedings Reciprocal Meat Conference. 63:61.
Use of VIS/NIR Spectroscopy to Predict Beef Lean Color Stability - (Abstract Only)
King, D.A., Shackelford, S.D., Wheeler, T.L. 2010. Use of VIS/NIR Spectroscopy to Predict Beef Lean Color Stability [abstract]. Proceedings Reciprocal Meat Conference. 63:62.
Prediction of Pork Longissimus Lean Color Stability Using VIS/NIR - (Abstract Only)
King, D.A., Shackelford, S.D., Wheeler, T.L. 2010. Prediction of Pork Longissimus Lean Color Stability Using VIS/NIR [abstract]. Proceedings Reciprocal Meat Conference. 63:61.
Characterization of biological types of cattle (Cycle VIII): carcass, yield, and longissimus palatability traits - (Peer Reviewed Journal)
Wheeler, T.L., Cundiff, L.V., Shackelford, S.D., Koohmaraie, M. 2010. Characterization of biological types of cattle (Cycle VIII): carcass, yield, and longissimus palatability traits. Journal of Animal Science. 88:3070-3083.
Non-invasive Prediction of Pork Loin Tenderness - (Abstract Only)
Shackelford, S.D., King, D.A., Wheeler, T.L. 2010. Non-invasive Prediction of Pork Loin Tenderness [abstract]. Journal of Animal Science Supplement. 88(E-Suppl. 3). Abstract #122.
Contribution of Genetic Influences to Animal-to-Animal Variation in Myoglobin Content and Beef Lean Color Stability - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Kuehn, L.A., Kemp, C.M., Rodriguez, A.B., Thallman, R.M., Wheeler, T.L. 2010. Contribution of Genetic Influences to Animal-to-Animal Variation in Myoglobin Content and Beef Lean Color Stability. Journal of Animal Science. 88:1160-1167.
Association of polymorphisms in the promoter I of bovine acetyl-CoA carboxylase-alpha gene with beef fatty acid composition - (Peer Reviewed Journal)
Zhang, S., Knight, T.J., Reecy, J.M., Wheeler, T.L., Shackelford, S.D., Cundiff, L.V., Beitz, D.C. 2009. Association of polymorphisms in the promoter I of bovine acetyl-CoA carboxylase-alpha gene with beef fatty acid composition. Animal Genetics. 41:417-420.
Consumer Acceptance and Steak Cutting Yields of Beef Top Sirloin and Knuckle Subprimals - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Wheeler, T.L., Pfeiffer, K.D., Mehaffey, J.M., Miller, M.F., Nickelson, R., Koohmaraie, M. 2009. Consumer Acceptance and Steak Cutting Yields of Beef Top Sirloin and Knuckle Subprimals. Meat Science. 83:782-787.
Heritability Estimates of Beef Lean Color Stability - (Abstract Only)
King, D.A., Shackelford, S.D., Kuehn, L.A., Wheeler, T.L., Thallman, R.M. 2009. Heritability Estimates of Beef Lean Color Stability. Proceedings Reciprocal Meat Conference 61:92.
Effect of Blade Tenderization, Aging Time, and Aging Temperature on Tenderness of Beef Longissimus Lumborum and Gluteus Medius - (Peer Reviewed Journal)
King, D.A., Wheeler, T.L., Shackelford, S.D., Pfeiffer, K.D., Nickelson, R., Koohmaraie, M. 2009. Effect of Blade Tenderization, Aging Time, and Aging Temperature on Tenderness of Beef Longissimus Lumborum and Gluteus Medius. Journal of Animal Science. 87:2952-2960.
The Caspase Proteolytic System in Callipyge and Normal Lambs in Longissimus, Semimembranosus, and Infraspinatus Muscles During Postmortem Storage - (Peer Reviewed Journal)
Kemp, C.M., King, D.A., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. 2009. The Caspase Proteolytic System in Callipyge and Normal Lambs in Longissimus, Semimembranosus, and Infraspinatus Muscles During Postmortem Storage. Journal of Animal Science. 87:2943-2951.
Valuing Fed Cattle Using Objective Tenderness Measures - (Peer Reviewed Journal)
Riley, J.M., Schroeder, T.C., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M. 2009. Valuing Fed Cattle Using Objective Tenderness Measures. Journal of Agricultural and Applied Economics. 41(1):163-175.
Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles - (Peer Reviewed Journal)
King, D.A., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M. 2009. Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles. Journal of Animal Science. 87:275-284.
Effects of distillers grain on beef carcass quality and tenderness - (Abstract Only)
Shackelford, S.D., Ferrell, C.L., King, D.A., Wheeler, T.L., Koohmaraie, M. 2008. Effects of distillers grain on beef carcass quality and tenderness [abstract]. Proceedings Reciprocal Meat Conference. Suppl. 1:31.
Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals - (Abstract Only)
King, D.A., Shackelford, S.D., Wheeler, T.L., Pfeiffer, K.D., Mehaffey, J.M., Miller, M.F., Nickelson, R., Koohmaraie, M. 2008. Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals [abstract]. Proceedings Reciprocal Meat Conference. Suppl. 1:44.
Chapter 3. Fresh Meat Texture and Tenderness - (Book / Chapter)
King, D.A., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M. 2008. Chapter 3. Fresh Meat Texture and Tenderness. In: Kerry, J.P., Ledward, D., editors. Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Limited. p. 61-88.
Last Modified: 7/25/2014
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