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.
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.
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.
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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RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
R. D. Culler;F. C. Parrish;G. C. Smith;H. R. Cross.
Journal of Food Science (1978)
EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS
H. R. Cross;Z. L. Carpenter;G. C. Smith.
Journal of Food Science (1973)
National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling
J.W. Savell;R.E. Branson;H.R. Cross;D.M. Stiffler.
Journal of Food Science (1987)
FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW
S. C. Seideman;H. R. Cross;G. C. Smith;P. R. Durland.
Journal of Food Quality (1984)
Comparison of Forage-Finished and Grain-Finished Beef Carcasses
R. A. Bowling;G. C. Smith;Z. L. Carpenter;T. R. Dutson.
Journal of Animal Science (1977)
EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT
J. W. Savell;G. C. Smith;T. R Dutson;Z. L. Carpenter.
Journal of Food Science (1977)
STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE
J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter.
Journal of Food Science (1978)
Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score
J. W. Savell;H. R. Cross;G. C. Smith.
Journal of Food Science (1986)
Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling
Ki Soon Rhee;Thayne R. Dutson;Gary C. Smith;Robert L. Hostetler.
Journal of Food Science (1982)
Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle.
C.A. Sturdivant;D.K. Lunt;G.C. Smith;S.B. Smith.
Meat Science (1992)
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