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Animal Science and Veterinary
USA
2023

D-Index & Metrics

Animal Science and Veterinary

D-Index
80
Citations
21433
World Ranking
80
National Ranking
28

Research.com Recognitions

  • 2023 - Research.com Animal Science and Veterinary in United States Leader Award

Overview

Tommy L. Wheeler is affiliated with the United States Department of Agriculture in the United States. Their research primarily spans the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with a significant focus on Food Science, Animal Science and Zoology, Biotechnology, Endocrinology, and Molecular Biology.

The scientist's work covers a variety of topics, including Meat and Animal Product Quality, Salmonella and Campylobacter epidemiology, Listeria monocytogenes in Food Safety, Animal Nutrition and Physiology, Viral gastroenteritis research and epidemiology, Food Safety and Hygiene, and Sensory Analysis and Statistical Methods.

Tommy L. Wheeler has published extensively in several academic venues, with frequent contributions to the Journal of Food Protection, Meat and Muscle Biology, Journal of Animal Science, Frontiers in Microbiology, and Meat Science.

Recent notable papers include:

  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies, 2021, Meat Science
  • Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment, 2020, Meat and Muscle Biology
  • Metagenomic Characterization of the Microbiome and Resistome of Retail Ground Beef Products, 2020, Frontiers in Microbiology
  • 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, Applied and Environmental Microbiology
  • Antimicrobial Resistance in U.S. Retail Ground Beef with and without Label Claims Regarding Antibiotic Use, 2020, Journal of Food Protection

Their research collaborations include frequent work with Todd K. Shackelford, Terrance M. Arthur, J. W. Schmidt, Norasak Kalchayanand, and D. A. King.

Best Publications

  • Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

    Tommy L. Wheeler;Linda S. Papadopoulos;K. Miller

  • Consumer evaluation of beef of known categories of tenderness.

    S J Boleman;S L Boleman;R K Miller;J F Taylor

  • Meat tenderness and muscle growth: is there any relationship?

    Mohammad Koohmaraie;Matthew P Kent;Steven D Shackelford;Eva Veiseth

  • Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants.

    Genevieve A. Barkocy-Gallagher;Terrance M. Arthur;Mildred Rivera-Betancourt;Xiangwu Nou

  • Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

    S D Shackelford;T L Wheeler;M Koohmaraie

  • A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.

    M. Koohmaraie;S. D. Shackelford;S. D. Shackelford;T. L. Wheeler;T. L. Wheeler;Steven M. Lonergan;Steven M. Lonergan

  • Variation in palatability and biochemical traits within and among eleven beef muscles.

    M. S. Rhee;T. L. Wheeler;S. D. Shackelford;M. Koohmaraie

  • Effects of calpastatin and micro-calpain markers in beef cattle on tenderness traits.

    E. Casas;S. N. White;T. L. Wheeler;S. D. Shackelford

  • Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle.

    B. T. Page;E. Casas;M. P. Heaton;N. G. Cullen

  • Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle

    T. L. Wheeler;L. V. Cundiff;R. M. Koch

  • Characterization of biological types of cattle (Cycle IV): carcass traits and longissimus palatability.

    T L Wheeler;L V Cundiff;R M Koch;J D Crouse

  • Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

    T L Wheeler;S D Shackelford;M Koohmaraie

  • Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants.

    Terrance M. Arthur;Joseph M. Bosilevac;Xiangwu Nou;Steven D. Shackelford

  • Prerigor and postrigor changes in tenderness of ovine longissimus muscle

    T L Wheeler;M Koohmaraie

  • Post-harvest interventions to reduce/eliminate pathogens in beef.

    M. Koohmaraie;T.M. Arthur;J.M. Bosilevac;M. Guerini

  • Consumer impressions of Tender Select beef.

    S D Shackelford;T L Wheeler;M K Meade;J O Reagan

  • Mechanisms associated with the variation in tenderness of meat from brahman and hereford cattle

    T. L. Wheeler;J. W. Savell;H. R. Cross;D. K. Lunt

  • Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers.

    J B Morgan;T L Wheeler;M Koohmaraie;J W Savell

  • Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires.

    B. T. Page;E. Casas;R. L. Quaas;R. M. Thallman

  • Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.

    T. L. Wheeler;L. V. Cundiff;S. D. Shackelford;M. Koohmaraie

  • A comparison of Warner-Bratzler shear force assessment within and among institutions

    T L Wheeler;S D Shackelford;L P Johnson;M F Miller

  • 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

    Dayna M. Brichta-Harhay;Michael N. Guerini;Terrance M. Arthur;Joseph M. Bosilevac

  • 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.

    Xiangwu Nou;Mildred Rivera-Betancourt;Joseph M. Bosilevac;Tommy L. Wheeler

  • 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.

    Amanda K Lindholm-Perry;Andrea K Sexten;Andrea K Sexten;Larry A Kuehn;Timothy P L Smith

  • Super shedding of Escherichia coli O157:H7 by cattle and the impact on beef carcass contamination.

    Terrance M. Arthur;Dayna M. Brichta-Harhay;Joseph M. Bosilevac;Norasak Kalchayanand

  • Transportation and lairage environment effects on prevalence, numbers, and diversity of Escherichia coli O157:H7 on hides and carcasses of beef cattle at processing.

    Terrance M. Arthur;Joseph M. Bosilevac;Dayna M. Brichta-Harhay;Michael N. Guerini

  • The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major

    T L Wheeler;M Koohmaraie

  • Meat toughening does not occur when rigor shortening is prevented.

    M Koohmaraie;M E Doumit;T L Wheeler

  • Predictors of Beef Tenderness: Development and Verification

    S.D. Shackelford;M. Koohmaraie;G. Whipple;T.L. Wheeler

  • Effects of the beta-adrenergic agonist L644,969 on muscle protein turnover, endogenous proteinase activities, and meat tenderness in steers.

    T L Wheeler;M Koohmaraie

  • 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

    Joseph M. Bosilevac;Terrance M. Arthur;Tommy L. Wheeler;Steven D. Shackelford

  • Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.

    S D Shackelford;T L Wheeler;M Koohmaraie

  • Longitudinal study of Escherichia coli O157:H7 in a beef cattle feedlot and role of high-level shedders in hide contamination.

    Terrance M. Arthur;James E. Keen;James E. Keen;Joseph M. Bosilevac;Dayna M. Brichta-Harhay

  • Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.

    T L Wheeler;M Koohmaraie;J L Lansdell;G R Siragusa

Frequent Co-Authors

Steven D. Shackelford
Steven D. Shackelford Agricultural Research Service
Mohammad Koohmaraie
Mohammad Koohmaraie IEH Laboratories and Consulting Group
Terrance M. Arthur
Terrance M. Arthur United States Department of Agriculture
Larry V. Cundiff
Larry V. Cundiff Agricultural Research Service
Keith E. Belk
Keith E. Belk Colorado State University
James E. Wells
James E. Wells Agricultural Research Service
J. W. Savell
J. W. Savell Texas A&M University
Paul S. Morley
Paul S. Morley Texas A&M University
Timothy P. L. Smith
Timothy P. L. Smith Agricultural Research Service
Ted C. Schroeder
Ted C. Schroeder Kansas State University

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Related Online Degrees & Career Pathways

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Each of these online degree options broadens career pathways, offering flexible learning tailored to individual goals within and beyond traditional veterinary fields.

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