2023 - Research.com Animal Science and Veterinary in United States Leader Award
Tommy L. Wheeler spends much of his time researching Tenderness, Animal science, Longissimus, Meat tenderness and Escherichia coli. His Tenderness research also works with subjects such as
His studies deal with areas such as Repeatability, Warner bratzler and Skeletal muscle as well as Longissimus. He usually deals with Meat tenderness and limits it to topics linked to Myofibril and Muscle hypertrophy and Calpain. His Escherichia coli research includes elements of Veterinary medicine, Food microbiology, Salmonella and Microbiology.
His scientific interests lie mostly in Animal science, Tenderness, Escherichia coli, Food science and Salmonella. His study looks at the relationship between Animal science and topics such as Surgery, which overlap with Calcium. His work deals with themes such as Longissimus, Anatomy and Palatability, which intersect with Tenderness.
His Escherichia coli research incorporates themes from Feces, Antimicrobial, Microbiology and Bacteria. The Salmonella study which covers Veterinary medicine that intersects with Food contaminant. He interconnects Internal medicine, Myofibril, Endocrinology and Calpain in the investigation of issues within Meat tenderness.
Tommy L. Wheeler focuses on Escherichia coli, Salmonella, Food science, Antimicrobial and Salmonella enterica. His Escherichia coli research incorporates themes from Food microbiology, Food safety and Microbiology. His biological study deals with issues like Veterinary medicine, which deal with fields such as Serotype and Sampling.
Tommy L. Wheeler interconnects Inoculation, Aerobic bacteria, Marbled meat and Fatty acid in the investigation of issues within Food science. Tommy L. Wheeler has researched Antibiotic resistance in several fields, including Metagenomics, Food spoilage and Animal science, Beef cattle. His Animal science study frequently links to related topics such as Antimicrobial resistance genes.
Tommy L. Wheeler mainly investigates Escherichia coli, Salmonella, Antimicrobial, Food science and Beef cattle. He combines topics linked to Food safety with his work on Escherichia coli. As a member of one scientific family, Tommy L. Wheeler mostly works in the field of Food safety, focusing on Bacteriophage and, on occasion, Animal science.
As a part of the same scientific study, Tommy L. Wheeler usually deals with the Salmonella, concentrating on Microbiology and frequently concerns with Food preservation and Lactic acid. His Food science research is multidisciplinary, relying on both Human decontamination, Inoculation and Shiga toxin-producing Escherichia coli. The various areas that Tommy L. Wheeler examines in his Beef cattle study include Feces and Antibiotic resistance, Bacteria.
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Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat
Tommy L. Wheeler;Linda S. Papadopoulos;K. Miller.
Meat tenderness and muscle growth: is there any relationship?
Mohammad Koohmaraie;Matthew P Kent;Steven D Shackelford;Eva Veiseth.
Meat Science (2002)
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.
Journal of Food Protection (2003)
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.
Journal of Animal Science (1995)
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.
Journal of Animal Science (1995)
Variation in palatability and biochemical traits within and among eleven beef muscles.
M. S. Rhee;T. L. Wheeler;S. D. Shackelford;M. Koohmaraie.
Journal of Animal Science (2004)
Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle
T. L. Wheeler;L. V. Cundiff;R. M. Koch.
Journal of Animal Science (1994)
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.
Journal of Animal Science (1996)
Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
T L Wheeler;S D Shackelford;M Koohmaraie.
Journal of Animal Science (2000)
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.
Journal of Food Protection (2004)
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