Hasil Pencarian - Tommy Wheeler

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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
    Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality

    Photohydroionization Reduces Shiga Toxin-Producing Escherichia coli and Salmonella on Fresh Beef with Minimal Effects on Meat Quality oleh Keith E. Belk, Norasak Kalchayanand, Tommy Wheeler, Xiang Yang

    Diterbitkan 2019-03-01
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  3. 3
    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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  4. 4
    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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  5. 5
    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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  6. 6
    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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  7. 7
    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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  8. 8
    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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