His primary areas of investigation include Animal science, Tenderness, Loin, Mathematics and Warner bratzler. His work carried out in the field of Animal science brings together such families of science as Scalding and Surgery. As part of one scientific family, D. S. Hale deals mainly with the area of Tenderness, narrowing it down to issues related to the Consumer evaluation, and often Agricultural science.
D. S. Hale has researched Loin in several fields, including Breed, Organoleptic, Calcium and Marbled meat. His Mathematics study spans across into areas like Wine tasting, Advertising, Trim, Meat tenderness and Food service. Many of his studies on Warner bratzler involve topics that are commonly interrelated, such as Palatability.
His main research concerns Animal science, Loin, Tenderness, Mathematics and Quality audit. His study in the field of Marbled meat and Breed also crosses realms of Beef industry. Loin and Palatability are commonly linked in his work.
His Warner bratzler study in the realm of Tenderness interacts with subjects such as Temperament. His Warner bratzler research is multidisciplinary, incorporating perspectives in Food service and Meat tenderness. He interconnects Phase and Agricultural science in the investigation of issues within Quality audit.
Animal science, Quality audit, Marbled meat, Loin and Beef industry are his primary areas of study. Many of his research projects under Animal science are closely connected to Live animal with Live animal, tying the diverse disciplines of science together. His studies deal with areas such as Veterinary medicine, Dairy cattle and Carcass weight as well as Quality audit.
His Loin study integrates concerns from other disciplines, such as Lameness, Tenderness and Palatability. D. S. Hale combines subjects such as Meal and Feedlot with his study of Tenderness. His Palatability research is multidisciplinary, relying on both Consumer panels and Agricultural science.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
National beef tenderness survey.
J B Morgan;J W Savell;D S Hale;R K Miller.
Journal of Animal Science (1991)
National Beef Tenderness Survey-1998.
J C Brooks;J B Belew;D B Griffin;B L Gwartney.
Journal of Animal Science (2000)
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle
D.A. King;C.E. Schuehle Pfeiffer;R.D. Randel;T.H. Welsh.
Meat Science (2006)
NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS
J. W. Savell;H. R. Cross;J. J. Francis;J. W. Wise.
Journal of Food Quality (1989)
National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.
S L Boleman;S J Boleman;W W Morgan;D S Hale.
Journal of Animal Science (1993)
National Beef Quality Audit-2005 : Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers
L. G. Garcia;K. L. Nicholson;T. W. Hoffman;T. E. Lawrence.
Journal of Animal Science (2002)
Using calcium chloride injection to improve tenderness of beef from mature cows.
J B Morgan;R K Miller;F M Mendez;D S Hale.
Journal of Animal Science (1991)
National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments
K.L. Voges;C.L. Mason;J.C. Brooks;R.J. Delmore.
Meat Science (2007)
Hot water decontamination of beef carcasses for reduction of initial bacterial numbers.
M.L. Barkate;G.R. Acuff;L.M. Lucia;D.S. Hale.
Meat Science (1993)
National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers,
M. C. Moore;G. D. Gray;D. S. Hale;C. R. Kerth.
Journal of Animal Science (2012)
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