David W. Pethick

What is he best known for?

The fields of study he is best known for:

• Internal medicine
• Enzyme
• Food science

Animal science, Food science, Tenderness, Biotechnology and Microbiology are his primary areas of study. His Animal science research includes elements of Glycogen, Environmental management system and Animal nutrition. His work deals with themes such as Quality, Weaning and Polysaccharide, which intersect with Food science.

His Tenderness research is multidisciplinary, incorporating perspectives in Loin, Intramuscular fat, Palatability and Heritability. His Biotechnology study integrates concerns from other disciplines, such as Soil indicators, Stimulation and Carcass composition. His studies deal with areas such as Fermentation, Serpulina hyodysenteriae and Large intestine as well as Microbiology.

His most cited work include:

• Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (407 citations)
• Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat-producing animals (184 citations)
• Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat (183 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of study are Animal science, Intramuscular fat, Food science, Tenderness and Internal medicine. His Animal science research focuses on Biotechnology and how it connects with Crossbreed. His study in Intramuscular fat is interdisciplinary in nature, drawing from both Meat tenderness and Marbled meat.

His Food science research incorporates elements of Feces, Weaning and Polysaccharide. His Tenderness research is multidisciplinary, relying on both Quality, Brahman, Flavour and Rump. His studies in Sire integrate themes in fields like Breed and Eye muscle.

He most often published in these fields:

• Animal science (54.82%)
• Intramuscular fat (23.25%)
• Food science (19.08%)

What were the highlights of his more recent work (between 2014-2021)?

• Animal science (54.82%)
• Intramuscular fat (23.25%)
• Loin (15.79%)

In recent papers he was focusing on the following fields of study:

David W. Pethick spends much of his time researching Animal science, Intramuscular fat, Loin, Tenderness and Carcass weight. His Animal science research incorporates themes from Red meat and Eye muscle. His research on Intramuscular fat concerns the broader Food science.

His biological study spans a wide range of topics, including Lightness, Longissimus and Yield. His Tenderness research includes themes of Quality, Flavour and Rump. His Carcass weight research integrates issues from Lean meat and Flock.

Between 2014 and 2021, his most popular works were:

• What is artificial meat and what does it mean for the future of the meat industry (49 citations)
• European conformation and fat scores have no relationship with eating quality (38 citations)
• Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH. (26 citations)

In his most recent research, the most cited papers focused on:

• Internal medicine
• Enzyme
• Biochemistry

David W. Pethick mainly focuses on Animal science, Intramuscular fat, Red meat, Grading and Quality. His research integrates issues of Biochemistry and Pasture in his study of Animal science. His work carried out in the field of Intramuscular fat brings together such families of science as Loin and Anatomy.

His work in Red meat covers topics such as Carcass weight which are related to areas like Myoglobin, Breed type, Longissimus and Lightness. His Quality study combines topics in areas such as Ossification, Surgery and Negative relationship. He undertakes multidisciplinary studies into Tenderness and Sensory system in his work.