What is he best known for?
The fields of study he is best known for:
- Bacteria
- Gene
- Internal medicine
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
- Internal medicine that connect with fields like Longissimus muscle,
- Sarcomere that connect with fields like Connective tissue. His Animal science study combines topics from a wide range of disciplines, such as Biceps, Anatomy and Palatability.
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 most cited work include:
- Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants. (392 citations)
- Meat tenderness and muscle growth: is there any relationship? (322 citations)
- A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. (272 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Animal science (38.06%)
- Tenderness (32.26%)
- Escherichia coli (29.68%)
What were the highlights of his more recent work (between 2014-2021)?
- Escherichia coli (29.68%)
- Salmonella (20.65%)
- Food science (20.65%)
In recent papers he was focusing on the following fields of study:
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.
Between 2014 and 2021, his most popular works were:
- Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (170 citations)
- Occurrence of Antimicrobial-Resistant Escherichia coli and Salmonella enterica in the Beef Cattle Production and Processing Continuum. (50 citations)
- Impact of "Raised without Antibiotics" Beef Cattle Production Practices on Occurrences of Antimicrobial Resistance. (38 citations)
In his most recent research, the most cited papers focused on:
- Bacteria
- Gene
- Internal medicine
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.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
