T. L. Wheeler

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

T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller et al. · 2015 · 651 citations

Agriculture, Food Science, Food Analysis +15

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 et al. · Journal of Food Protection · 2003 · 473 citations

Agriculture, Food Science, Infectious Diseases +16

Consumer evaluation of beef of known categories of tenderness.

S J Boleman, S. L. Boleman, R. K. Miller et al. · Journal of Animal Science · 1997 · 451 citations

Agriculture, Animal Sciences, Food Science +17

Meat tenderness and muscle growth: is there any relationship?

M. Koohmaraie, Matthew Kent, Eva Veiseth-Kent et al. · Meat Science · 2002 · 450 citations

Agriculture, Food Science, Meat Science +10

Variation in palatability and biochemical traits within and among eleven beef muscles1234

Min Suk Rhee, T. L. Wheeler, M. Koohmaraie · Journal of Animal Science · 2004 · 329 citations

Agriculture, Animal Sciences, Animal Anatomy +16