S
Steven D. Shackelford
Researcher at Agricultural Research Service
Publications - 207
Citations - 11947
Steven D. Shackelford is an academic researcher from Agricultural Research Service. The author has contributed to research in topics: Tenderness & Population. The author has an hindex of 58, co-authored 203 publications receiving 11107 citations. Previous affiliations of Steven D. Shackelford include United States Department of Agriculture & University of Nebraska–Lincoln.
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Journal ArticleDOI
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,Xiangwu Nou,Steven D. Shackelford,Tommy L. Wheeler,Mohammad Koohmaraie +6 more
TL;DR: The results demonstrate the effectiveness of the current interventions used by the industry and highlight the significance of hides as a major source of pathogens on beef carcasses.
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat
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Meat tenderness and muscle growth: is there any relationship?
TL;DR: In this paper, the authors review the mechanisms of muscle growth, the biological basis of meat tenderness, and the relationship between these two processes and conclude that the calpain proteolytic system is a major regulator of muscle protein degradation.
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Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.
TL;DR: Shear force differences among genotypes were reduced slightly by roasting, and systems that accurately predict the tenderness of LD of a carcass will likely do little to predict the softness of other muscles.
Journal ArticleDOI
A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.
Mohammad Koohmaraie,Steven D. Shackelford,Steven D. Shackelford,Tommy L. Wheeler,Tommy L. Wheeler,Steven M. Lonergan,Steven M. Lonergan,Matthew E. Doumit,Matthew E. Doumit +8 more
TL;DR: The results suggests that both reduced rate of protein degradation and higher capacity for protein synthesis are consequences of the callipyge condition.