D-Index & Metrics Best Publications
Animal Science and Veterinary
USA
2023

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Animal Science and Veterinary D-index 67 Citations 12,597 230 World Ranking 101 National Ranking 33

Research.com Recognitions

Awards & Achievements

2023 - Research.com Animal Science and Veterinary in United States Leader Award

1980 - Distinguished Teacher Award, American Society of Animal Science

1974 - Meats Research Award, American Society of Animal Science

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Internal medicine
  • Biochemistry

Gary C. Smith spends much of his time researching Food science, Animal science, Tenderness, Listeria monocytogenes and Marbled meat. Gary C. Smith interconnects Inoculation, Sodium lactate, Biotechnology, Acetic acid and Distilled water in the investigation of issues within Food science. His research in Animal science intersects with topics in Microbiological quality and Surgery.

He combines subjects such as Longissimus muscle and Palatability with his study of Tenderness. Gary C. Smith has included themes like Food preservation, Pork sausage, Salmonella, Sodium diacetate and Food microbiology in his Listeria monocytogenes study. His Marbled meat study integrates concerns from other disciplines, such as Veterinary medicine, Longissimus, Loin and Beef cattle.

His most cited work include:

  • 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)
  • Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. (176 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?

Gary C. Smith focuses on Food science, Animal science, Microbiology, Inoculation and Tenderness. His research integrates issues of Salmonella, Listeria monocytogenes, Human decontamination, Acetic acid and Lactic acid in his study of Food science. His work on Animal science is being expanded to include thematically relevant topics such as Veterinary medicine.

His Microbiology research includes elements of Organic acid, Food microbiology, Tryptic soy broth and Enterobacteriaceae. His study in Inoculation is interdisciplinary in nature, drawing from both Pathogen and Biofilm. His Tenderness research also works with subjects such as

  • Palatability, which have a strong connection to Crossbreed,
  • Loin which is related to area like Vitamin E and Surgery.

He most often published in these fields:

  • Food science (47.78%)
  • Animal science (26.11%)
  • Microbiology (18.72%)

What were the highlights of his more recent work (between 2007-2016)?

  • Food science (47.78%)
  • Microbiology (18.72%)
  • Distilled water (4.93%)

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

His primary areas of study are Food science, Microbiology, Distilled water, Inoculation and Salmonella. Gary C. Smith interconnects Calcium, Potassium lactate, Antimicrobial, Acetic acid and Lactic acid in the investigation of issues within Food science. The concepts of his Antimicrobial study are interwoven with issues in Human decontamination and Listeria monocytogenes.

His Microbiology research is multidisciplinary, incorporating perspectives in Escherichia and Enterobacteriaceae. His work carried out in the field of Salmonella brings together such families of science as Carvacrol, Feces and Feedlot. His studies in Marbled meat integrate themes in fields like Tenderness and Beef cattle.

Between 2007 and 2016, his most popular works were:

  • Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing. (82 citations)
  • Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness. (78 citations)
  • Escherichia coli O157:H7 Strains That Persist in Feedlot Cattle Are Genetically Related and Demonstrate an Enhanced Ability To Adhere to Intestinal Epithelial Cells (63 citations)

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

  • Food science
  • Biochemistry
  • Internal medicine

His primary areas of investigation include Food science, Distilled water, Antimicrobial, Microbiology and Lactic acid. His Food science research includes themes of Listeria monocytogenes, Inoculation, Acetic acid and Antiinfective agent. His Inoculation research is multidisciplinary, relying on both Human decontamination and Pathogen.

In his work, Carvacrol is strongly intertwined with Salmonella, which is a subfield of Antimicrobial. His work on Typing as part of general Microbiology research is frequently linked to Pulsed-field gel electrophoresis, STX2 and Virulence, bridging the gap between disciplines. His research integrates issues of Brining and Biochemistry in his study of Lactic acid.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination.

R. T. Bacon;K. E. Belk;J. N. Sofos;R. P. Clayton.
Journal of Food Protection (2000)

304 Citations

Traceability from a US perspective.

G.C. Smith;J.D. Tatum;K.E. Belk;J.A. Scanga.
Meat Science (2005)

297 Citations

National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

L. G. Garcia;K. L. Nicholson;T. W. Hoffman;T. E. Lawrence.
Journal of Animal Science (2002)

276 Citations

Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle

S F O'Connor;J D Tatum;D M Wulf;R D Green.
Journal of Animal Science (1997)

259 Citations

Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks

W. J. Platter;J. D. Tatum;K. E. Belk;P. L. Chapman.
Journal of Animal Science (2003)

258 Citations

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.

J E Cannon;J B Morgan;G R Schmidt;J D Tatum.
Journal of Animal Science (1996)

228 Citations

Using objective measures of muscle color to predict beef longissimus tenderness.

D M Wulf;S F O'Connor;J D Tatum;G C Smith.
Journal of Animal Science (1997)

226 Citations

Factors contributing to the incidence of dark cutting beef

J A Scanga;K E Belk;J D Tatum;T Grandin.
Journal of Animal Science (1998)

217 Citations

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

James O. Reagan;Gary R. Acuff;Dennis R. Buege;Marietta J. Buyck.
Journal of Food Protection (1996)

217 Citations

National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.

S L Boleman;S J Boleman;W W Morgan;D S Hale.
Journal of Animal Science (1993)

214 Citations

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