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
Estimates of genetic parameters for kyphosis in two crossbred swine populations.
TL;DR: In this paper, the degree of kyphosis was measured by scoring the shape of the vertebral column of split carcasses on a scale from 0 (normal) to 3 (se- vere).
Journal ArticleDOI
National Beef Quality Audit–2011: Survey of instrument grading assessments of beef carcass characteristics
G. D. Gray,M. C. Moore,D. S. Hale,Chris R. Kerth,D. B. Griffin,Jeffrey W. Savell,C. R. Raines,Ty E Lawrence,Keith E. Belk,Dale R. Woerner,J. D. Tatum,D. L. VanOverbeke,Gretchen G. Mafi,Robert J. Delmore,Steven D. Shackelford,David A. King,Tommy L. Wheeler,L. R. Meadows,M. E. O’Connor +18 more
TL;DR: Interestingly, from November to May, seasonal decreases in HCW and fat thicknesses were accompanied by increases in marbling and these data present the opportunity to further investigate the entire array of factors that determine the value of beef.
Journal ArticleDOI
Predictive markers in calpastatin for tenderness in commercial pig populations.
D. J. Nonneman,Amanda K. Lindholm-Perry,Steven D. Shackelford,David A. King,Tommy L. Wheeler,Gary A. Rohrer,C. D. Bierman,J. F. Schneider,R.K. Miller,Henry N. Zerby,Steven J. Moeller +10 more
TL;DR: The objectives of this study were to identify the sequence variation in calpastatin that likely affects tenderness in commercial-level pig populations and to develop definitive DNA markers that are predictive of pork tenderness for use in marker-assisted selection programs.
Journal ArticleDOI
Impact of reducing the level of wet distillers grains fed to cattle prior to harvest on prevalence and levels of Escherichia coli O157:H7 in feces and on hides.
James E. Wells,Steven D. Shackelford,Elaine D. Berry,Norasak Kalchayanand,Joseph M. Bosilevac,Tommy L. Wheeler +5 more
TL;DR: The study indicates that cattle can be switched to lower levels of dietary WDGS (15% or less) 56 days prior to harvest to significantly reduce E. coli O157:H7 in feces and on hides.
Journal ArticleDOI
Pork loin quality is not indicative of fresh belly or fresh and cured ham quality
E. K. Arkfeld,K. B. Wilson,M. F. Overholt,B. N. Harsh,J. E. Lowell,E. K. Hogan,B. J. Klehm,Benjamin M. Bohrer,D. A. Mohrhauser,David A. King,Tommy L. Wheeler,Anna C Dilger,Steven D. Shackelford,Dustin Dee Boler +13 more
TL;DR: Even though significant relationships between the loin, belly, and ham were detected, the variability in belly and ham quality explained by variability in loin quality was poor and compositional differences between theLoin and belly may have contributed to those poor relationships.