Tommy L. Wheeler
Roles:
Author,
Reviewer
Editorial groups:
Board Members
Affiliation:
Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center, USDA, Agricultural Research Service
Country:
United States
Publications
Relationships of Myoglobin Forms at Grading to Beef Longissimus Thoracis Lean Color, Color Stability, and Tenderness
D. Andy King, Steven D Shackelford and Tommy L. Wheeler
2026-01-29 Volume 10 • Issue 1 • 2026 • Article 20497 • 1-14
Interactions Among Metabolic Traits Influencing Beef Longissimus Lumborum and Gluteus Medius Tenderness
D. Andy King, Steven D. Shackelford, Dan J. Nonneman, Tatum S. Katz and Tommy L. Wheeler
2026-01-13 Volume 10 • Issue 1 • 2026 • Article 20241 • 1-25
Identification of Chicken Component Samples Containing Salmonella Concentrations Greater Than or Equal to 1 CFU/g
John W. Schmidt, Weifan Wu, Dayna M. Harhay and Tommy L. Wheeler
2025-05-07 Volume 9 • Issue 1 • 2025 • Article 18993 • 1-8
Categorization of Beef Longissimus Lumborum and Gluteus Medius Muscles Based on Metabolic Attributes Is More Informative Than Muscle pH
D. Andy King, Steven D. Shackelford, Dan Nonneman, Tatum S. Katz and Tommy L. Wheeler
2025-01-22 Volume 9 • Issue 1 • 2025 • Article 18388 • 1-20
Color Stability and Tenderness Attributes of Beef Longissimus Lumborum Steaks at 2 Different Aging Periods Are Impacted by Metabolic Characteristics
Jade V. Cooper, D. Andy King, Steven D Shackelford, Peg Ekeren, Carol L. Lorenzen and Tommy L. Wheeler
2025-01-14 Volume 9 • Issue 1 • 2025 • Article 18387 • 1-18
Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor
D. Andy King, Rhonda K. Miller, Russell O. McKeith, Adria L. Grayson, Steven D. Shackelford, Kerri B. Gehring, Jeffrey W. Savell and Tommy L. Wheeler
2024-03-08 Volume 8 • Issue 1 • 2024 • Article 17055 • 1-14
Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus
M. Sebastian Hernandez, Dale R. Woerner, J. Chance Brooks, Tommy L. Wheeler and Jerrad F. Legako
2023-05-22 Volume 7 • Issue 1 • 2023 • Article 15710 • 1-14
Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus
M. Sebastian Hernandez, Dale R. Woerner, J. C. Brooks, Tommy L. Wheeler and Jerrad F. Legako
2022-07-13 Volume 6 • Issue 1 • 2022 • Article 13724 • 1–15
Transcriptomic Analysis for Pork Color—The Ham Halo Effect in Biceps Femoris
Dan J. Nonneman, Brittney N. Keel, Amanda K Lindholm-Perry, Gary A. Rohrer, Tommy L. Wheeler, Steven D. Shackelford and D. Andy King
2022-03-14 Volume 6 • Issue 1 • 2022 • Article 13050 • 1-8
Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment
Robyn Warner, Rhonda Miller, Minh Ha, Tommy L. Wheeler, Frank Dunshea, Xin Li, Rozita Vaskoska and Peter Purslow
2021-03-09 Volume 4 • Issue 2 • 2020 • ICoMST 2020 Review Papers • 17, 1–25
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