S. J. Moeller

Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability1

D. M. Wulf, R. S. Emnett, J. M. Leheska et al. · Journal of Animal Science · 2002 · 191 citations

Agriculture, Animal Sciences, Food Science +17

Interrelations between the Microbiotas in the Litter and in the Intestines of Commercial Broiler Chickens

Michael D. Cressman, Zhongtang Yu, Michael C. Nelson et al. · Applied and Environmental Microbiology · 2010 · 185 citations · Full text

Agriculture, Animal Sciences, Poultry Science +13

Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

S. J. Moeller, R. K. Miller, K.K. Edwards et al. · Meat Science · 2009 · 132 citations

Agriculture, Animal Sciences, Food Science +11

Changes in attitudes toward animals in the United States from 1978 to 2014

Kelly A. George, Kristina M. Slagle, Robyn S. Wilson et al. · Biological Conservation · 2016 · 132 citations

Natural Resources, Animal Sciences, Psychology +12

Effect of visual marbling on sensory properties and quality traits of pork loin

S. Cannata, T. E. Engle, S. J. Moeller et al. · Meat Science · 2010 · 94 citations

Agriculture, Animal Sciences, Dairy Science +11