What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Animal science
- Food science
Animal science, Tenderness, Marbled meat, Palatability and Loin are his primary areas of study.
Animal science and Surgery are frequently intertwined in his study.
His Tenderness study introduces a deeper knowledge of Food science.
His study focuses on the intersection of Marbled meat and fields such as Longissimus with connections in the field of Sire.
His research integrates issues of Flavor, Lipid oxidation, Marketing Category and Vitamin E in his study of Loin.
The various areas that he examines in his Beef cattle study include Veterinary medicine and Sensory analysis.
His most cited work include:
- Feedlot cattle with calm temperaments have higher average daily gains than cattle with excitable temperaments (340 citations)
- Bos indicus-cross feedlot cattle with excitable temperaments have tougher meat and a higher incidence of borderline dark cutters. (222 citations)
- Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle (163 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Animal science, Tenderness, Marbled meat, Loin and Food science.
Animal science connects with themes related to Surgery in his study.
His study in Tenderness is interdisciplinary in nature, drawing from both Implant, Sensory analysis, Longissimus, Anatomy and Palatability.
His studies deal with areas such as Quality, Weight gain and Longissimus dorsi as well as Loin.
His Food science study combines topics in areas such as Biotechnology and Vitamin E.
The study incorporates disciplines such as Veterinary medicine and Feeder cattle in addition to Feedlot.
He most often published in these fields:
- Animal science (60.32%)
- Tenderness (40.48%)
- Marbled meat (23.02%)
What were the highlights of his more recent work (between 2009-2019)?
- Animal science (60.32%)
- Tenderness (40.48%)
- Flavor (10.32%)
In recent papers he was focusing on the following fields of study:
His primary scientific interests are in Animal science, Tenderness, Flavor, Food science and Marbled meat.
Animal science is closely attributed to Internal medicine in his work.
His work is dedicated to discovering how Tenderness, Longissimus muscle are connected with Quality characteristics, Glycogen and Crossbred cattle and other disciplines.
His Food science research includes elements of Marketing, Biotechnology and Fatty acid.
His Marbled meat research integrates issues from Repeatability and Statistics.
The Loin study combines topics in areas such as Breed and Longissimus dorsi.
Between 2009 and 2019, his most popular works were:
- Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness. (78 citations)
- Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes1 (59 citations)
- Effects of ractopamine and trenbolone acetate implants with or without estradiol on growth performance, carcass characteristics, adipogenic enzyme activity, and blood metabolites in feedlot steers and heifers. (47 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Food science
- Biochemistry
His main research concerns Marbled meat, Animal science, Loin, Internal medicine and Endocrinology.
His Marbled meat study combines topics from a wide range of disciplines, such as Repeatability and Statistics.
J. D. Tatum frequently studies issues relating to Bruise and Animal science.
His research integrates issues of Weight gain, Longissimus muscle, Ractopamine hydrochloride and Zilpaterol hydrochloride in his study of Loin.
His work in Internal medicine addresses issues such as Feedlot, which are connected to fields such as NEFA, Feed conversion ratio, Retinol, Vitamin and Randomized block design.
His work deals with themes such as alpha-Tocopherol and Beef cattle, which intersect with Endocrinology.
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