Research Project: Strategies to Optimize Meat Quality and Composition of Red Meat Animals

Location: Meat Safety and Quality

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Evaluating the shelf life and sensory properties of beef steaks from cattle raised on different grass feeding systems in the western United States - (Peer Reviewed Journal)
Duarte, T.L., Bolkenov, B., Klopatek, S.C., Oltjen, J.W., King, D.A., Shackelford, S.D., Wheeler, T.L., Yang, X. 2022. Evaluating the shelf life and sensory properties of beef steaks from cattle raised on different grass feeding systems in the western United States. Foods. 11(14). Article 2141. https://doi.org/10.3390/foods11142141.

Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights - (Peer Reviewed Journal)
Price, H.E., Barkley, K.E., Lerner, A.B., Harsh, B.N., Woodworth, J.C., Tokach, M.D., Dritz, S.S., Goodband, R.D., DeRouchey, J.M., O'Quinn, T.G., Allerson, M.W., Fields, B., King, D.A., Wheeler, T.L., Shackelford, S.D., Boler, D.D., Dilger, A.C. 2022. Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights. Journal of Animal Science. 100(8). Article skac206. https://doi.org/10.1093/jas/skac206.

Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus - (Peer Reviewed Journal)
Hernandez, M., Woerner, D.R., Brooks, J., Wheeler, T.L., Legako, J.F. 2022. Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus. Meat and Muscle Biology. 6(1). Article 13724. https://doi.org/10.22175/mmb.13724.

Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies - (Peer Reviewed Journal)
Warner, R.D., Wheeler, T.L., Ha, M., Li, X., Bekhit, A., Morton, J., Vaskoska, R., Dunshea, F.R., Liu, R., Purslow, P., Zhang, W. 2021. Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science. 185. Article 108657. https://doi.org/10.1016/j.meatsci.2021.108657.

Meat tenderness: Underlying mechanisms, instrumental measurement, and sensory assessment - (Proceedings)
Warner, R., Miller, R., Ha, M., Wheeler, T.L., Dunshea, F., Li, X., Vaskoska, R., Purslow, P. 2021. Meat tenderness: Underlying mechanisms, instrumental measurement, and sensory assessment. In: Proceedings of 2020 International Congress of Meat Science and Technology and the AMSA Reciprocal Meat Conference, August 2-7, 2020, virtual. Meat and Muscle Biology. 4(2):17, 1-25. https://doi.org/10.22175/mmb.10489.

Extended aging and marbling class effects on color stability of beef Longissimus lumborum, Gluteus medius, and Biceps femoris steaks - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Cushman, R.A., Wheeler, T.L. 2021. Extended aging and marbling class effects on color stability of beef Longissimus lumborum, Gluteus medius, and Biceps femoris steaks. Meat and Muscle Biology. 5(1):1-14. https://doi.org/10.22175/mmb.11139.

Potential relationship of the porcine muscle thanatotranscriptome to pork quality - (Abstract Only)
King, D.A., Dickey, A.M., Shackelford, S.D., Wheeler, T.L., Rohrer, G.A., Nonneman, D.J. 2020. Potential relationship of the porcine muscle thanatotranscriptome to pork quality. [Abstract]. International Congress of Meat Science and Technology Proceedings. Poster No. 206.

The Ham Halo condition: Characterization and a possible approach for mitigation - (Abstract Only)
King, D.A., Shackelford, S.D., Nonneman, D.J., Rohrer, G.A., Wheeler, T.L. 2020. The Ham Halo condition: Characterization and a possible approach for mitigation. Journal of Animal Science. 98(Supplement 4):96. https://doi.org/10.1093/jas/skaa278.176.

Sire variation in the severity of the ham halo condition - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Nonneman, D.J., Rohrer, G.A., Wheeler, T.L. 2020. Sire variation in the severity of the ham halo condition. Meat and Muscle Biology. 4(1). https://doi.org/10.22175/mmb.9743.

Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg - (Peer Reviewed Journal)
Lerner, A.B., Rice, E.A., Tokach, M.D., DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Woodworth, J.C., O'Quinn, T.G., Gonzalez, J.M., Allerson, M.W., Dilger, A.C., Boler, D.D., Price, H.E., Lowell, J.E., Richardson, E., Barkley, K.E., Honegger, L.T., Harsh, B.N., Shackelford, S.D., Wheeler, T.L., King, D.A., Fields, B. 2020. Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg. Translational Animal Science. 4:1252-1262. https://doi.org/10.1093/tas/txaa065.

Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness - (Peer Reviewed Journal)
Schulte, M.D., Johnson, L.G., Zuber, E.A., Steadham, E.M., King, D.A., Huff-Lonergan, E., Lonergan, S.M. 2020. Investigation of the sarcoplasmic proteome contribution to the development of pork loin tenderness. Meat and Muscle Biology. 4(1):8, 1-14. https://doi.org/10.22175/mmb.9566.

Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings - (Peer Reviewed Journal)
Rice, E.A., Lerner, A.B., Olson, B.A., Prill, L.L., Drey, L.N., Price, H.E., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Gonzalez, J.M., Tokach, M.,D. DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Allerson, M.W., Fields, B., Shackelford, S.D., King, D.A., Wheeler, T.L., Dilger, A.C., Boler, D.B., O'Quinn, T.G. 2019. Effects of increased pork hot carcass weights. II: Loin quality characteristics and palatability ratings. Meat and Muscle Biology. 3(1):447-456. https://doi.org/10.22175/mmb2019.07.0027.

Effects of increased pork hot carcass weights. 1: Chop thickness impact on consumer visual ratings - (Peer Reviewed Journal)
Rice, E.A., Lerner, A.B., Olson, B.A., Prill, L.L., Drey, L.N., Price, H.E., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Gonzalez, J.M., Tokach, M.D., DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Allerson, M.W., Fields, B., Shackelford, S.D., King, D.A., Wheeler, T.L., Dilger, A.C., Boler, D.D., O'Quinn, T.D. 2019. Effects of increased pork hot carcass weights. 1: Chop thickness impact on consumer visual ratings. Meat and Muscle Biology. 3(1):433-446. https://doi.org/10.22175/mmb2019.07.0026.

Characterizing ham and loin quality as hot carcass weight increases to an average of 119 kilograms - (Peer Reviewed Journal)
Price, H.E., Lerner, A.B., Rice, E.A., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Tokach, M.D., Dritz, S.S., Goodband, R.D., DeRouchey, J.M., O'Quinn, T.G., Allerson, M.W., Fields, B., King, D.A., Wheeler, T.L., Shackelford, S.D., Dilger, A.C., Boler, D.D. 2019. Characterizing ham and loin quality as hot carcass weight increases to an average of 119 kilograms. Meat and Muscle Biology. 3(1):330-343. https://doi.org/10.22175/mmb2019.06.0019.

Influence of postmortem aging and post-aging freezing on pork loin quality attributes - (Peer Reviewed Journal)
Schulte, M.D., Johnson, L.G., Zuber, E.A., Patterson, B.M., Outhouse, A.C., Fedler, C.A., Steadham, E.M., King, D.A., Prusa, K.J., Huff-Lonergan, E., Lonergan, S.M. 2019. Influence of postmortem aging and post-aging freezing on pork loin quality attributes. Meat and Muscle Biology. 3(1):313-323. https://doi.org/10.22175/mmb2019.05.0015.

Comparison of machine learning algorithms for predictive modeling of beef attributes using rapid evaporative ionization mass spectrometry (REIMS) data - (Peer Reviewed Journal)
Gredell, D.A., Schroeder, A.R., Belk, K.E., Broeckling, C.D., Heuberger, A.L., Kim, S., King, D.A., Shackelford, S.D., Sharp, J.L., Wheeler, T.L., Woerner, D.R., Prenni, J.E. 2019. Comparison of machine learning algorithms for predictive modeling of beef attributes using rapid evaporative ionization mass spectrometry (REIMS) data. Scientific Reports. 9:5721. https://doi.org/10.1038/s41598-019-40927-6.

Metabolomic investigation of tenderness and aging response in beef longissimus steaks - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Broeckling, C.D., Prenni, J.E., Belk, K.E., Wheeler, T.L. 2019. Metabolomic investigation of tenderness and aging response in beef longissimus steaks. Meat and Muscle Biology. 3(1):76-89. https://doi.org/10.22175/mmb2018.09.0027.

Correlation comparisons of early and aged quality traits of pork aged either as intact loins or case-ready chops - (Peer Reviewed Journal)
Klehm, B.J., Overholt, M.F., Lowell, J.E., King, D.A., Shackelford, S.D., Dilger, A.C., Boler, D.D. 2018. Correlation comparisons of early and aged quality traits of pork aged either as intact loins or case-ready chops. Meat and Muscle Biology. 2(1):353-361. https://doi.org/10.22175/mmb2018.06.0016.

Metabolomic investigation of tenderness and aging response in beef longissimus steaks - (Proceedings)
King, D.A., Shackelford, S.D., Broeckling, C.D., Prenni, J.E., Belk, K., Wheeler, T.L. 2018. Metabolomic investigation of tenderness and aging response in beef longissimus steaks. In: Proceedings of the International Congress of Meat Science and Technology. Melbourne, Australia, 12-17 Aug. 2018. Session 10. Available: http://icomst-proceedings.helsinki.fi/papers/2018_10_05.pdf

Predicting aged pork quality using a portable Raman device - (Peer Reviewed Journal)
Santos, C., Zhao, J., Dong, X., Lonergan, S., Huff-Lonergan, E., Outhouse, A., Carlson, K., Prusa, K., Fedler, C., Yu, C., Shackelford, S.D., King, D.A., Wheeler, T.L. 2018. Predicting aged pork quality using a portable Raman device. Meat Science. 145:79-85. https://doi.org/10.1016/j.meatsci.2018.05.021.

Characterizing the ham halo condition: A color defect in fresh pork biceps femoris muscle - (Peer Reviewed Journal)
King, D.A., Shackelford, S.D., Schnell, T., Pierce, L., Wheeler, T.L. 2018. Characterizing the ham halo condition: A color defect in fresh pork biceps femoris muscle. Meat and Muscle Biology. 2(1):205-213. https://doi.org/10.22175/mmb2018.02.0001.