Steven D. Shackelford

USDA, ARS, U.S. Meat Animal Research Center
Clay Center, NE
USA

Papers:
41 Evaluation of Functional Variation in Candidate Genes for Pork Quality. 42 Genome-Wide Association of Myoglobin Concentrations in Pork Loins 135 Effect of Hot Carcass Weight on Fresh Loin, Ham, and Belly Quality from Pigs Sourced from a Commercial Processing Facility 357 Two-Year Study: Effect of Backgrounding System on Growing and Finishing Performance, and Carcass Characteristics of Beef Steers

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