Hasil Pencarian - Steven D Shackelford

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  1. 1
    Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals

    Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals oleh D. Andy King, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2021-03-01
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  2. 2
    Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

    Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks oleh D. Andy King, Robert A Cushman, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2021-06-01
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  3. 3
    Sire Variation in the Severity of the Ham Halo Condition

    Sire Variation in the Severity of the Ham Halo Condition oleh Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2020-09-01
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  4. 4
    Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle

    Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle oleh David A.King, Steven. D.Shackelford, TimSchnell, LeePierce, Tommy. L.Wheeler

    Diterbitkan 2018-07-01
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  5. 5
    Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

    Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments oleh J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn

    Diterbitkan 2022-10-01
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  6. 6
    Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks

    Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks oleh Corey D. Broeckling, D. Andy King, Jessica E. Prenni, Keith E. Belk, Steven D Shackelford, Tommy Wheeler

    Diterbitkan 2019-03-01
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  7. 7
    Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops

    Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops oleh Anna C. Dilger, B. J. Klehm, D. A. King, Dustin Boler, J. E. Lowell, M. F. Overholt, Steven D Shackelford

    Diterbitkan 2018-11-01
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  8. 8
    Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris

    Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris oleh Amanda K Lindholm-Perry, Brittney N Keel, Dan Nonneman, D. Andy King, Gary Rohrer, Steven D Shackelford, Tommy L. Wheeler

    Diterbitkan 2022-03-01
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  9. 9
    Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

    Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor oleh Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler

    Diterbitkan 2024-03-01
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  10. 10
    Genome-Wide Association of Myoglobin Concentrations in Pork Loins

    Genome-Wide Association of Myoglobin Concentrations in Pork Loins oleh Amanda J.Cross, David A.King, Steven D.Shackelford, Tommy L.Wheeler, Dan J.Nonneman, Brittney N.Keel, Gary A.Rohrer

    Diterbitkan 2018-06-01
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  11. 11
    Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States

    Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States oleh Toni L. Duarte, Bakytzhan Bolkenov, Sarah C. Klopatek, James W. Oltjen, D. Andy King, Steven D. Shackelford, Tommy L. Wheeler, Xiang Yang

    Diterbitkan 2022-07-01
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  12. 12
    Evaluation of bovine chemerin (RARRES2) gene variation on beef cattle production traits

    Evaluation of bovine chemerin (RARRES2) gene variation on beef cattle production traits oleh 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

    Diterbitkan 2012-03-01
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  13. 13
    Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter

    Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter oleh 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

    Diterbitkan 2017-11-01
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  14. 14
    Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms

    Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms oleh 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

    Diterbitkan 2019-09-01
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  15. 15
    Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings

    Effects of Increased Pork Hot Carcass Weights. I: Chop Thickness Impact on Consumer Visual Ratings oleh 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

    Diterbitkan 2019-10-01
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  16. 16
    Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

    Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings oleh 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

    Diterbitkan 2019-10-01
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