2023 - Research.com Animal Science and Veterinary in United States Leader Award
2022 - Research.com Animal Science and Veterinary in United States Leader Award
2014 - ASAS Fellow: Research Category, American Society of Animal Science
1990 - Meats Research Award, American Society of Animal Science
As a part of the same scientific family, Jeffrey W. Savell mostly works in the field of Limiting, focusing on Mechanical engineering and, on occasion, Vacuum packing. His Vacuum packing study frequently draws connections to adjacent fields such as Mechanical engineering. His work on Animal science is being expanded to include thematically relevant topics such as Beef cattle and Tenderness. He combines topics linked to Animal science with his work on Beef cattle. Jeffrey W. Savell frequently studies issues relating to Tenderness and Food science. Loin is closely attributed to Food science in his work. His Biochemistry study frequently draws connections to other fields, such as Phosphate. Phosphate is often connected to Biochemistry in his work. His research combines Pathology and Palatability.
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.
Consumer evaluation of beef of known categories of tenderness.
S J Boleman;S L Boleman;R K Miller;J F Taylor.
Journal of Animal Science (1997)
National beef tenderness survey.
J B Morgan;J W Savell;D S Hale;R K Miller.
Journal of Animal Science (1991)
The chilling of carcasses.
J.W. Savell;S.L. Mueller;B.E. Baird.
Meat Science (2005)
Warner–Bratzler shear evaluations of 40 bovine muscles
J.B. Belew;J.C. Brooks;D.R. McKenna;J.W. Savell.
Meat Science (2003)
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.
D.R. McKenna;P.D. Mies;B.E. Baird;K.D. Pfeiffer.
Meat Science (2005)
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER-BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS
S.D. Shackelford;J.B. Morgan;H.R. Cross;J.W. Savell.
Journal of Muscle Foods (1991)
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)
Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate
S. D. Shackelford;M. Koohmaraie;L. V. Cundiff;K. E. Gregory.
Journal of Animal Science (1994)
Comparison of Methods for Decontamination from Beef Carcass Surfaces.
M. D. Hardin;G. R. Acuff;L. M. Lucia;J. S. Oman.
Journal of Food Protection (1995)
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle
D.A. King;C.E. Schuehle Pfeiffer;R.D. Randel;T.H. Welsh.
Meat Science (2006)
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