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Animal Science and Veterinary

D-Index
39
Citations
7812
World Ranking
1240
National Ranking
364

Research.com Recognitions

  • 2014 - Animal Industry Service Award, American Society of Animal Science
  • 2011 - Meats Research Award, American Society of Animal Science

Overview

Chris R. Calkins is affiliated with the University of Nebraska-Lincoln in the United States. Their research focuses primarily on the fields of Agricultural and Biological Sciences with notable work in Animal Science and Zoology, Food Science, Biomedical Engineering, Insect Science, and Nutrition and Dietetics.

Their published work includes studies on aspects of meat quality, animal nutrition, and advanced chemical sensor technologies. Key topics of study consist of Meat and Animal Product Quality, Animal Nutrition and Physiology, Advanced Chemical Sensor Technologies, Sensory Analysis and Statistical Methods, Bee Products Chemical Analysis, Carbon Nanotubes in Composites, and Food Quality and Safety Studies.

Frequent co-authors in Calkins's collaborations include Nicolas J Herrera, Felipe Ribeiro, N. Bland, M. Henriott, and Eric M Hofferber.

Research outputs have appeared predominantly in a core group of venues, including the Journal of Animal Science, Meat Science, Meat and Muscle Biology, ECS Meeting Abstracts, and Nanomedicine Nanotechnology Biology and Medicine.

Selected recent papers authored or co-authored by Calkins include:

  • Ultimate pH effects on dry-aged beef quality, 2020, Meat Science
  • Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display, 2020, Meat Science
  • Color and lipid stability of dry aged beef during retail display, 2020, Meat Science
  • Impact of myoglobin oxygenation level on color stability of frozen beef steaks, 2020, Journal of Animal Science
  • Detection of single walled carbon nanotube based sensors in a large mammal, 2021, Nanomedicine Nanotechnology Biology and Medicine

Calkins has received recognition including the Animal Industry Service Award from the American Society of Animal Science in 2014 and the Meats Research Award from the same society in 2011.

Best Publications

  • A fresh look at meat flavor

    C.R. Calkins;J.M. Hodgen

  • Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

    Tommy L. Wheeler;Linda S. Papadopoulos;K. Miller

  • Visible/near-infrared hyperspectral imaging for beef tenderness prediction

    Govindarajan Konda Naganathan;Lauren M. Grimes;Jeyamkondan Subbiah;Chris R. Calkins

  • Muscle profiling: Characterizing the muscles of the beef chuck and round.

    D.D. Von Seggern;C.R. Calkins;D.D. Johnson;J.E. Brickler

  • COUNTRY-OF-ORIGIN LABELING OF BEEF PRODUCTS: U.S. CONSUMERS' PERCEPTIONS

    Wendy J. Umberger;Dillon M. Feuz;Chris R. Calkins;Bethany M. Sitz

  • Fiber-type composition of muscles of the beef chuck and round

    K. S. Kirchofer;Chris R. Calkins;B. L. Gwartney

  • U.S. consumer preference and willingness-to-pay for domestic corn-fed beef versus international grass-fed beef measured through an experimental auction

    Wendy J. Umberger;Dillon M. Feuz;Chris R. Calkins;Karen Killinger-Mann

  • Consumer Sensory Acceptance and Value of Domestic, Canadian, and Australian Grass-Fed Beef Steaks

    B. M. Sitz;Chris R. Calkins;D. M. Feuz;W. J. Umberger

  • Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level

    K. M. Killinger;Chris R. Calkins;W. J. Umberger;D. M. Feuz

  • Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

    L. W. Hand;C. A. Hollingsworth;C. R. Calkins;R. W. Mandigo

  • Consumer visual preference and value for beef steaks differing in marbling level and color

    K. M. Killinger;Chris R. Calkins;W. J. Umberger;D. M. Feuz

  • Application of exogenous enzymes to beef muscle of high and low-connective tissue.

    G.A. Sullivan;C.R. Calkins

  • Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks

    B. M. Sitz;Chris R. Calkins;D. M. Feuz;W. J. Umberger

  • Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle

    Unknown

  • Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

    Kim Cluff;Govindarajan Konda Naganathan;Jeyamkondan Subbiah;Renfu Lu

  • Influence of oxidative damage to proteins on meat tenderness using a proteomics approach.

    Jessica Moraes Malheiros;Camila Pereira Braga;Ryan Albert Grove;Felipe Azevedo Ribeiro

  • Partial least squares analysis of near-infrared hyperspectral images for beef tenderness prediction

    Govindarajan Konda Naganathan;Lauren M. Grimes;Jeyamkondan Subbiah;Chris R. Calkins

  • Effects over time of feeding a beta-adrenergic agonist to wether lambs on animal performance, muscle growth, endogenous muscle proteinase activities, and meat tenderness.

    T D Pringle;C R Calkins;C R Calkins;M Koohmaraie;M Koohmaraie;S J Jones;S J Jones

  • U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction

    Dillon M. Feuz;Wendy J. Umberger;Chris R. Calkins;Bethany M. Sitz

  • Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type Sausage

    S. A. Ensor;R. W. Mandigo;C. R. Calkins;L. N. Quint

  • Myofibrillar protein turnover in feed-restricted and realimented beef cattle.

    Steven J. Jones;D. Starkey;Chris R. Calkins;J.D. Crouse

  • Effects of backgrounding and growing programs on beef carcass quality and yield

    Terry J. Klopfenstein;R. Cooper;D. J. Jordon;D. Shain

  • Relationships among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to Aging

    Chris R. Calkins;S. C. Seideman

  • A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.

    K. M. Killinger;Chris R. Calkins;W. J. Umberger;D. M. Feuz

  • Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle

    C. R. Calkins;T. R. Dutson;G. C. Smith;Z. L. Carpenter

Frequent Co-Authors

Galen E. Erickson
Galen E. Erickson University of Nebraska–Lincoln
Kent M. Eskridge
Kent M. Eskridge University of Nebraska–Lincoln
Ashok Samal
Ashok Samal University of Nebraska–Lincoln
D. D. Johnson
D. D. Johnson University of Florida
Terry J. Klopfenstein
Terry J. Klopfenstein University of Nebraska–Lincoln
Rui J.B. Bessa
Rui J.B. Bessa University of Lisbon
Rodger K. Johnson
Rodger K. Johnson University of Nebraska–Lincoln
Austin Lewis
Austin Lewis University of Nebraska–Lincoln
Rick Stock
Rick Stock University of Nebraska–Lincoln
Tommy L. Wheeler
Tommy L. Wheeler United States Department of Agriculture

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