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United States Department of Agriculture

Agricultural Research Service

Related Topics

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

Location: Meats Safety & Quality Research

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

The relationship between quality measurement techniques of pork loins and chops - (Abstract only)
Lucherk, L.W., Shackelford, S.D., Wheeler, T.L., King, D.A., Miller, M.F. 2016. The relationship between quality measurement techniques of pork loins and chops. [Abstract].American Meat Science Association 2016 Reciprocal Conference, June 19-22, 2016, San Angelo, Texas. 2016. No. 103. Available:http://www.meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0.

Determination of protein markers for beef tenderness in U. S. select beef - (Abstract only)
Santos, C., Huff-Lonergan, E., Lonergan, S.M., Wheeler, T.L., Shackelford, S.D. 2016. Determination of protein markers for beef tenderness in U. S. select beef. [Abstract] American Meat Science Association 2016 Reciprocal Conference. June 19-22, 2016, San Angelo, TX, 2016. No. 135. Available:www.meatscience.org/docs/default-source/Events-and-Education/RMC/amsa-2016-rmc-abstracts-6-9-2016.pdf?sfvrsn=0

The effects of degree of dark cutting on tenderness and sensory attributes of beef - (Peer reviewed journal)
Grayson, A., Shackelford, S.D., King, D.A., McKeith, R., Miller, R., Wheeler, T.L. 2016. The effects of degree of dark cutting on tenderness and sensory attributes of beef. Journal of Animal Science. 94:2583-2591 doi:10.2527/jas2016-0388.

Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef Reprint Icon - (Peer reviewed journal)
Mckeith, R.O., King, D.A., Grayson, A.L., Shackelford, S.D., Gehring, K.B., Savell, J.W., Wheeler, T.L. 2016. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef. Meat Science. 116:165-173. doi:10.1016/j.meatsci.2016.01.016.

Impact of sex on composition and quality of fresh loins, bellies, and fresh and processed hams - (Abstract only)
Arkfeld, E.K., Mohrhauser, D.A., King, D.A., Wheeler, T.L., Dilger, A.C., Shackelford, S.D., Boler, D.D. 2016. Impact of sex on composition and quality of fresh loins, bellies, and fresh and processed hams. [abstract] Journal of Animal Science Supplement. 94(Supplement2):51. doi:10.2527/msasas2016-109.

Effects of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility - (Abstract only)
Arkfeld, E.K., Wilson, K.B., Overholt, M.F., Harsh, B.N., Lowell, J.E., Hogan, E.K., Klehm, B.J., Bohrer, B.M., Petersen, B.C., Kroscher, K.A., Stites, C.R., Mohrhauser, D.A., King, D.A., Wheeler, T.L., Dilger, A.C., Shackelford, S.D., Boler, D.D. 2016. Effects of marketing group on the variability of fresh loin, belly, and fresh and processed ham quality from pigs sourced from a commercial processing facility. [abstract] Journal of Animal Science Supplement. 94(Supplement2):60-61.

Technology to control variation in meat quality - (Proceedings)
King, D.A., Shackelford, S.D., Wheeler, T.L. 2015. Technology to control variation in meat quality. In Proceedings: II International Symposium of Meat Science, University of Sao Paulo. 2015 October 21-23. Pirassununga/SP/Brazil pp. 35-45.

Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, mobility, and body temperature - (Abstract only)
Boyd, B., Shackelford, S.D., Hales K.E., Brown-Brandl, T.M., Bremer, M., Spangler, M., Erickson, G. 2015. Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, mobility, and body temperature. [Abstract] Journal of Animal Science 93(Supplement 2):89.

Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability Reprint Icon - (Peer reviewed journal)
Canto, A.C., Suman, S.P., Nair, M.N., Li, S., Rentfrow, G., Beach, C.M., Silva, T.J., Wheeler, T.L., Shackelford, S.D., Grayson, A., Mckeith, R., King, D.A. 2015. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability. Meat Science. 102:90-98.

Effect of Ractopamine Hydrochloride and Zilpaterol Hydrochloride on tenderness of longissimus steaks of Bos Taurus steers - (Abstract only)
Shackelford, S.D., King, D.A., Hales, K.E., Wheeler, T.L. 2014. Effect of Ractopamine Hydrochloride and Zilpaterol Hydrochloride on tenderness of Longissimus steaks of Bos Taurus steers(abstract). American Meat Science Association Conference Reciprocal Meat Conference, Abstract No. 69. Available: http://54.173.5.58/docs/default-source/publications-resources/rmc/2014/2014-rmc-abstracts.pdf?sfvrsn=0

Proteome basis of animal effect on color stability of beef longissimus lumborum steaks - (Abstract only)
Cantro, A.C., Suman, S.P., Nair, M.N., Li, S., Rentfrow, G., Beach, C.M., Silva, T.J., Wheeler, T.L., Shackelford, S.D., Grayson, A., McKeith, R., King, D.A. 2014. Proteome basis of animal effect on color stability of beef longissimus lumborum steaks.[Abstract] International Congress of Meat Science and Technology Proceedings. August 17-22, 2014, Punta Del Este, Uruguay. 2014 FLASH DRIVE.

Freezing and thawing or freezing, thawing, and aging effects on beef tenderness Reprint Icon - (Peer reviewed journal)
Grayson, A.L., King, D.A., Shackelford, S.D., Koohmaraie, M., Wheeler, T.L. 2014. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness. Journal of Animal Science. 90(6):2735-2740.

NIR prediction of pork tenderness - (Proceedings)
Shackelford, S.D., King, D.A., Wheeler, T.L. 2013. NIR prediction of pork tenderness. Proceedings of American Meat Science Association 66th Annual Reciprocal Meat Conference, June 16-19, 2013, Auburn, Alabama. p.1-6. available:http://www.meatscience.org/publications-resources/rmc-proceedings/2013.

Effect of degree of dark cutting on tenderness and flavor attributes of beef - (Abstract only)
Grayson, A., Shackelford, S.D., Mckeith, R., King, D.A., Miller, R., Wheeler, T.L. 2013. Effect of degree of dark cutting on tenderness and flavor attributes of beef. [abstract] Reciprical Meat Conference. p. 72.

Influence of mitochondrial efficiency on beef lean color stability - (Abstract only)
Mckeith, R.O., King, D.A., Grayson, A.L., Shackelford, S.D., Savell, J.W., Wheeler, T.L. 2013. Influence of mitochondrial efficiency on beef lean color stability. [abstract] American Meat Science Association Conference Reciprocal.p. 82.

Last Modified: 2/23/2016
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