D. Wulf

发表

Growth performance and carcass characteristics of grower-finisher pigs fed high-quality corn distillers dried grain with solubles originating from a modern Midwestern ethanol plant.

G. Shurson, M. Whitney, L. Johnston, 2006, Journal of animal science.

Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers.

J. B. Morgan, J. D. Tatum, D. Wulf, 1996, Journal of animal science.

Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: I. Dietary level of flaxseed.

D. Wulf, R. Johnson, J. Romans, 1995, Journal of animal science.

Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: II. Duration of 15% dietary flaxseed.

D. Wulf, R. Johnson, J. Romans, 1995, Journal of animal science.

Evaluation of corn grain with the genetically modified input trait DAS-59122-7 fed to growing-finishing pigs.

H. Stein, D. Wulf, C. Pedersen, 2009, Journal of animal science.

Factors associated with surface iridescence in fresh beef.

D. Wulf, B. Shanks, R. Maddock, 2004, Meat science.

Techniques to Identify Palatable Beef Carcasses: Marc Tenderness Classification, SDSU Colorimeter and Near-Infrared Spectrophotometry (NIR) Systems

D. Wulf, 1999 .

Evaluation of the prevalence and onset of lung lesions and their impact on growth of lambs.

D. Wulf, Denise G Brake, J. A. Daniel, 2006, American journal of veterinary research.

Intramuscular tenderness variation within four muscles of the beef chuck.

D. Wulf, R. Maddock, G. Searls, 2005, Journal of animal science.

Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts.

J. B. Morgan, J. D. Tatum, D. Wulf, 1995, Journal of animal science.

Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market.

J. B. Morgan, J. D. Tatum, D. Wulf, 1997, Journal of animal science.

Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics.

D. Wulf, S. Loerch, K. Mcclure, 2005, Journal of animal science.

Technical note: the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods.

D. Wulf, B. Shanks, R. Maddock, 2002, Journal of animal science.

A survey of beef muscle color and pH.

D. Wulf, J. K. Page, T. R. Schwotzer, 2001, Journal of animal science.

Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle.

D. Wulf, C. Wright, A. Smart, 2010, Journal of animal science.

Dietary Supplementation of Vitamin E to Feedlot Cattle Affects Beef Retail Display Properties

J. B. Morgan, J. D. Tatum, D. Wulf, 1995 .

Effects of fasting and transportation on pork quality development and extent of postmortem metabolism.

D. Wulf, R. Maddock, J. M. Leheska, 2002, Journal of animal science.

Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.

D. Wulf, S. Moeller, J. M. Leheska, 2002, Journal of animal science.

Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretion.

D. Wulf, S. Loerch, K. Mcclure, 2005, Journal of animal science.

Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.

M. R. Widmer, L. McGinnis, H. Stein, 2008, Journal of animal science.

Genetic influences on beef longissimus palatability in charolais- and limousin-sired steers and heifers.

J. B. Morgan, J. D. Tatum, D. Wulf, 1996, Journal of animal science.

Determining the optimum beef longissimus muscle size for retail consumers.

D. Wulf, R. Maddock, K. K. Sweeter, 2005, Journal of animal science.

Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution.

D. Wulf, A. Everts, T. Nath, 2010, Meat science.

Measuring muscle color on beef carcasses using the L*a*b* color space.

D. Wulf, J. Wise, D M Wulf, 1999, Journal of animal science.

Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality.

R. Thaler, D. Wulf, J. Clapper, 2002, Journal of animal science.

Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups.

D. Wulf, D M Wulf, J K Page, 2000, Journal of animal science.

Mapping intramuscular tenderness variation in four major muscles of the beef round.

D. Wulf, R. Maddock, B. J. Reuter, 2002, Journal of animal science.

Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.

D. Wulf, B. Shanks, R. Maddock, 2002, Journal of animal science.

Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.

D. Wulf, R. Maddock, S. Fausti, 2005, Journal of animal science.

The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender.

D. Wulf, K. Belk, S. Shackelford, 2002, Journal of animal science.

Effect of weaning status and implant regimen on growth, performance, and carcass characteristics of steers.

D. Wulf, F. Fluharty, S. Loerch, 2001, Journal of animal science.

Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle.

J. D. Tatum, D. Wulf, R. Green, 1997, Journal of animal science.

Using objective measures of muscle color to predict beef longissimus tenderness.

J D Tatum, J. D. Tatum, S F O'Connor, 1997, Journal of animal science.

Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck.

D. Wulf, B. Shanks, R. Maddock, 2002, Journal of animal science.

Evaluating consumer acceptability of various muscles from the beef chuck and rib.

D. Wulf, R. Maddock, A. Kukowski, 2004, Journal of animal science.

Effects of fasting and transportation on pork quality development and extent of postmortem metabolism 1

D. Wulf, R. Maddock, J. M. Leheska, 2002 .

Enhancement technology improves palatability of normal and callipyge lambs.

D. Wulf, T. Wheeler, A. Weaver, 2010, Journal of animal science.

The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods 1

D. Wulf, B. Shanks, R. Maddock, 2002 .

The Use of Video Image Analysis and Instrumentation to Predict Beef Palatability

J. O. Reagan, J. D. Tatum, D. Wulf, 2001 .

Effect of an accelerated finishing program on performance, carcass characteristics, and circulating insulin-like growth factor I concentration of early-weaned bulls and steers.

D. Wulf, M. Hathaway, F. Fluharty, 2002, Journal of animal science.

The influence of dietary field peas (Pisum sativum L.) on pig performance, carcass quality, and the palatability of pork.

H. Stein, D. Wulf, C. Pedersen, 2006, Journal of animal science.

Effects of dietary barley on growth performance, carcass traits and pork quality of finishing pigs

H. Stein, D. Wulf, C. Pedersen, 2014 .