What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Internal medicine
His primary areas of investigation include Animal science, Tenderness, Palatability, Food science and Marbled meat.
Longissimus dorsi and Purebred is closely connected to Biochemistry in his research, which is encompassed under the umbrella topic of Animal science.
His Tenderness study combines topics in areas such as Endocrinology, Loin, Anatomy and Bovine muscle.
His studies deal with areas such as Flavor and Stimulation as well as Palatability.
His Food science study combines topics from a wide range of disciplines, such as Agar plate, Longissimus muscle, Bacterial counts and Emulsion.
His Marbled meat study incorporates themes from Surgery and Subcutaneous fat.
His most cited work include:
- RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE (384 citations)
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS (293 citations)
- National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling (233 citations)
What are the main themes of his work throughout his whole career to date?
G. C. Smith spends much of his time researching Animal science, Food science, Palatability, Tenderness and Loin.
His work deals with themes such as Stimulation and Anatomy, which intersect with Animal science.
Specifically, his work in Anatomy is concerned with the study of Biceps.
His work on Lactobacillus and Vacuum packing as part of general Food science study is frequently connected to Odor and Atmosphere, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
The Palatability study combines topics in areas such as Breed, Brahman, Subcutaneous fat, Flavor and Crossbreed.
While working in this field, he studies both Tenderness and Sarcomere.
He most often published in these fields:
- Animal science (45.42%)
- Food science (37.50%)
- Palatability (28.75%)
What were the highlights of his more recent work (between 1987-2021)?
- Animal science (45.42%)
- Tenderness (23.75%)
- Palatability (28.75%)
In recent papers he was focusing on the following fields of study:
His main research concerns Animal science, Tenderness, Palatability, Food science and Marbled meat.
His research in Animal science intersects with topics in Veterinary medicine, Repeatability and Surgery.
In his study, Food handling is strongly linked to Loin, which falls under the umbrella field of Tenderness.
The various areas that G. C. Smith examines in his Palatability study include Organoleptic and Muscle fibre.
His research integrates issues of Agar plate, Bacterial population and Cholesterol in his study of Food science.
The study incorporates disciplines such as Endocrinology, Feedlot, Implant, Subcutaneous fat and Intramuscular fat in addition to Marbled meat.
Between 1987 and 2021, his most popular works were:
- Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle. (111 citations)
- Relationships between pork loin palatability traits and physical characteristics of cooked chops. (82 citations)
- An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows. (72 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Internal medicine
Animal science, Tenderness, Loin, Palatability and Longissimus muscle are his primary areas of study.
In general Animal science study, his work on Wagyu cattle and Longissimus dorsi often relates to the realm of Low vacuum, Statistical analysis and Saturated fatty acid, thereby connecting several areas of interest.
His Tenderness study integrates concerns from other disciplines, such as Veterinary medicine and Food handling.
His work carried out in the field of Palatability brings together such families of science as Organoleptic, Beef cattle, Muscle fibre and Marbled meat.
His study ties his expertise on Food science together with the subject of Longissimus muscle.
His studies deal with areas such as Flavor, Longissimus and Stimulation as well as Surgery.
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