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Tommy L. Wheeler

Author, Reviewer

Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center, USDA, Agricultural Research Service

United States


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