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Animal Science and Veterinary

D-Index
31
Citations
3564
World Ranking
2290
National Ranking
649

Overview

David A. King is affiliated with the Agricultural Research Service in the United States. Their research primarily spans the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. The scientist's work notably focuses on subfields such as Animal Science and Zoology, Genetics, Food Science, Cell Biology, and Molecular Biology.

The main topics covered in their research include:

  • Meat and Animal Product Quality
  • Animal Nutrition and Physiology
  • Sensory Analysis and Statistical Methods
  • Genetic and phenotypic traits in livestock
  • Genetic Mapping and Diversity in Plants and Animals
  • Animal Behavior and Welfare Studies
  • Spectroscopy and Chemometric Analyses

David A. King has contributed several recent papers, including:

  • "American Meat Science Association Guidelines for Meat Color Measurement", 2022, Meat and Muscle Biology
  • "Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness", 2020, Meat and Muscle Biology
  • "Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States", 2022, Foods
  • "Non-invasive metabolomics biomarkers of production efficiency and beef carcass quality traits", 2022, Scientific Reports
  • "Muscle of dark and normal beef differs metabolically", 2023, Meat Science

The scientist frequently publishes in outlets such as:

  • Meat and Muscle Biology
  • Journal of Animal Science
  • Foods
  • Scientific Reports
  • Meat Science

Collaborations have been established with frequent co-authors including:

  • Todd K. Shackelford
  • T. L. Wheeler
  • H. C. Freetly
  • W. M. Snelling
  • L. A. Kuehn

Best Publications

  • 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

  • American Meat Science Association Guidelines for Meat Color Measurement

    Unknown

  • Association, effects and validation of polymorphisms within the NCAPG - LCORL locus located on BTA6 with feed intake, gain, meat and carcass traits in beef cattle.

    Amanda K Lindholm-Perry;Andrea K Sexten;Andrea K Sexten;Larry A Kuehn;Timothy P L Smith

  • Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces.

    D.A. King;L.M. Lucia;A. Castillo;G.R. Acuff

  • Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability

    Anna C.V.C.S. Canto;Anna C.V.C.S. Canto;Surendranath P. Suman;Mahesh N. Nair;Shuting Li

  • Source Tracking of Escherichia coli O157:H7 and Salmonella Contamination in the Lairage Environment at Commercial U.S. Beef Processing Plants and Identification of an Effective Intervention

    Terrance M. Arthur;Joseph M. Bosilevac;Dayna M. Brichta-Harhay;Norasak Kalchayanand

  • 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

  • Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.

    D.A. King;Michael E. Dikeman;T.L. Wheeler;Curtis L. Kastner

  • Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability.

    D. A. King;S. D. Shackelford;L. A. Kuehn;C. M. Kemp

  • High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses.

    D.A King;K.L Voges;D.S Hale;D.F Waldron

  • Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.

    D.A. King;S.D. Shackelford;A.B. Rodriguez;T.L. Wheeler

  • Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research

    T.E Lawrence;D.A King;E Obuz;E.J Yancey

  • Biofilm formation and sanitizer resistance of Escherichia coli O157:H7 strains isolated from "high event period" meat contamination.

    Rong Wang;Norasak Kalchayanand;David A. King;Brandon E. Luedtke

  • Genome-wide association of meat quality traits and tenderness in swine.

    D J Nonneman;S D Shackelford;D A King;T L Wheeler

  • Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.

    A. L. Grayson;D. A. King;S. D. Shackelford;M. Koohmaraie

  • Prevalence of the prion protein gene E211K variant in U.S. cattle.

    Michael P Heaton;John W Keele;Gregory P Harhay;Jürgen A Richt

  • Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings

    J.W. Ellebracht;D.A. King;A. Castillo;L.M. Lucia

  • Relative contributions of animal and muscle effects to variation in beef lean color stability

    D. A. King;S. D. Shackelford;T. L. Wheeler

  • Prevalence and Enumeration of Escherichia coli O157:H7 and Salmonella in U.S. Abattoirs that Process Fewer than 1,000 Head of Cattle per Day†

    Joseph M. Bosilevac;Terrance M. Arthur;James L. Bono;Dayna M. Brichta-Harhay

  • The effects of degree of dark cutting on tenderness and sensory attributes of beef.

    A. L. Grayson;S. D. Shackelford;D. A. King;R. O. McKeith

  • National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.

    R. O. McKeith;G. D. Gray;D. S. Hale;C. R. Kerth

  • Postmortem protein degradation is a key contributor to fresh pork loin tenderness.

    K. B. Carlson;K. J. Prusa;C. A. Fedler;E. M. Steadham

  • Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, heat stress, mobility, and body temperature

    Bradley M Boyd;Steven D. Shackelford;Kristin E. Hales;Tami M. Brown-Brandl

  • Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.

    D. A. King;T. L. Wheeler;S. D. Shackelford;K. D. Pfeiffer

  • Characterization of variability in pork carcass composition and primal quality

    E. K. Arkfeld;D. A. Mohrhauser;D. A. King;T. L. Wheeler

  • Biofilm Formation, Antimicrobial Resistance, and Sanitizer Tolerance of Salmonella enterica Strains Isolated from Beef Trim

    Rong Wang;John W Schmidt;Dayna M Harhay;Joseph M Bosilevac

  • Positional distribution of fatty acids in triacylglycerols from subcutaneous adipose tissue of pigs fed diets enriched with conjugated linoleic acid, corn oil, or beef tallow.

    D.A King;J.M Behrends;B.E Jenschke;R.D Rhoades

  • μ-Calpain, calpastatin, and growth hormone receptor genetic effects on preweaning performance, carcass quality traits, and residual variance of tenderness in Angus cattle selected to increase minor haplotype and allele frequencies.

    R. G. Tait;S. D. Shackelford;T. L. Wheeler;D. A. King

  • Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles.

    D. A. King;T. L. Wheeler;S. D. Shackelford;M. Koohmaraie

Frequent Co-Authors

Steven D. Shackelford
Steven D. Shackelford Agricultural Research Service
Mohammad Koohmaraie
Mohammad Koohmaraie IEH Laboratories and Consulting Group
J. W. Savell
J. W. Savell Texas A&M University
Michael E. Dikeman
Michael E. Dikeman Kansas State University
Harvey C. Freetly
Harvey C. Freetly Agricultural Research Service
Timothy P. L. Smith
Timothy P. L. Smith Agricultural Research Service
Larry A. Kuehn
Larry A. Kuehn Agricultural Research Service
D. S. Hale
D. S. Hale Texas A&M University
Tommy L. Wheeler
Tommy L. Wheeler United States Department of Agriculture
Joel M. DeRouchey
Joel M. DeRouchey Kansas State University

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Related Online Degrees & Career Pathways

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