What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Animal science
- Food science
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 most cited work include:
- National beef tenderness survey. (373 citations)
- National Beef Quality Audit-2005 : Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers (204 citations)
- National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes. (169 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Animal science (54.72%)
- Loin (30.19%)
- Tenderness (26.42%)
What were the highlights of his more recent work (between 2016-2021)?
- Animal science (54.72%)
- Quality audit (22.64%)
- Marbled meat (18.87%)
In recent papers he was focusing on the following fields of study:
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.
Between 2016 and 2021, his most popular works were:
- National Beef Quality Audit–2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers (30 citations)
- National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef (15 citations)
- National Beef Quality Audit–2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products (12 citations)
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