World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
36
Citations
4525
World Ranking
1624
National Ranking
474

Research.com Recognitions

  • 2008 - Meats Research Award, American Society of Animal Science

Overview

Jason K. Apple is affiliated with the University of Arkansas at Fayetteville in the United States. Their research spans multiple areas within agricultural and biological sciences, with a focus on animal science and zoology, food science, genetics, agronomy and crop science, and molecular biology. Their scholarly contributions are documented across a range of topics including meat and animal product quality, animal nutrition and physiology, food safety and hygiene, genetic and phenotypic traits in livestock, ruminant nutrition and digestive physiology, molecular biology techniques and applications, and Listeria monocytogenes in food safety.

Among the recent papers authored or co-authored by Apple are:

  • "Comparison of Growth Performance and Meat Quality Traits of Commercial Cross-Bred Pigs versus the Large Black Pig Breed," 2021, Animals
  • "Strategies to Combat Antimicrobial Resistance from Farm to Table," 2021, Food Reviews International
  • "Research Note: Dietary phytase reduces broiler woody breast severity via potential modulation of breast muscle fatty acid profiles," 2020, Poultry Science
  • "Effects of two dietary crude protein levels on finishing performance, meat quality, and gene expression of market lambs," 2021, Animal Science Journal
  • "Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures," 2021, Foods

Apple has collaborated frequently with several researchers, including Yongjie Wang, Sarah Shelby, Yan Huang, Reagan N Cauble, and Keshari Thakali. These partnerships have contributed to the development and dissemination of research spanning animal science and food safety.

Prominent venues where Apple has published include:

  • Animals
  • Food Reviews International
  • Poultry Science
  • Animal Science Journal
  • Foods

The primary fields of study for Apple comprise agricultural and biological sciences and biochemistry, genetics and molecular biology. Within these fields, they have concentrated on subfields such as animal science and zoology, food science, genetics, agronomy and crop science, and molecular biology. Their research interests cover a spectrum from physiological traits and nutrition in livestock to food safety practices and molecular techniques.

Jason K. Apple received the Meats Research Award from the American Society of Animal Science in 2008, recognizing their contributions in this area. The focus on meat and animal product quality is evident across their body of work, addressing both production performance and quality assessment under varying conditions.

Best Publications

  • Longitudinal investigation of the swine gut microbiome from birth to market reveals stage and growth performance associated bacteria

    Xiaofan Wang;Tsungcheng Tsai;Feilong Deng;Feilong Deng;Xiaoyuan Wei

  • Influence of growth rate on the occurrence of white striping in broiler breast fillets

    V. A. Kuttappan;V. B. Brewer;J. K. Apple;P. W. Waldroup

  • Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark-cutting longissimus muscle of sheep.

    J K Apple;M E Dikeman;J E Minton;R M McMurphy

  • Effects of dietary lysine and energy density on performance and carcass characteristics of finishing pigs fed ractopamine.

    J. K. Apple;C. V. Maxwell;D. C. Brown;K. G. Friesen

  • Meta-Analysis of the Ractopamine Response in Finishing Swine

    J.K. Apple;P.J. Rincker;F.K. McKeith;S.N. Carr

  • How is the instrumental color of meat measured

    W.N. Tapp;J.W.S. Yancey;J.K. Apple

  • Comparison of hematologic and serologic profiles of broiler birds with normal and severe degrees of white striping in breast fillets

    V. A. Kuttappan;G. R. Huff;W. E. Huff;B. M. Hargis

  • Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide.

    M.R Stivarius;F.W Pohlman;K.S McElyea;J.K Apple

  • Duration of restraint and isolation stress as a model to study the dark-cutting condition in cattle.

    J. K. Apple;E. B. Kegley;D. L. Galloway;T. J. Wistuba

  • Influence of Repeated Restraint and Isolation Stress and Electrolyte Administration on Pituitary-Adrenal Secretions, Electrolytes, and Other Blood Constituents of Sheep'

    J. K. Apple;J. E. Minton;K. M. Parsons;J. A. Unruh

  • Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.

    J.W.S. Yancey;M.D. Wharton;J.K. Apple

  • Effects of dietary magnesium and short-duration transportation on stress response, postmortem muscle metabolism, and meat quality of finishing swine

    J. K. Apple;E. B. Kegley;C. V. Maxwell;L. K. Rakes

  • Effect of magnesium mica on performance and carcass quality of growing-finishing swine.

    J K Apple;C V Maxwell;B deRodas;H B Watson

  • Effects of synthetic hormone implants, singularly or in combinations, on performance, carcass traits, and longissimus muscle palatability of Holstein steers

    J K Apple;M E Dikeman;D D Simms;G Kuhl

  • Effect of breed-type on performance and carcass traits of intensively managed hair sheep.

    J.M. Burke;J.K. Apple;W.J. Roberts;C.B. Boger

  • Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition.

    J. K. Apple;C. V. Maxwell;D. L. Galloway;S. Hutchison

  • Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins

    Jason K Apple;Jesse R Davis;Lilly K Rakes;Charles V Maxwell

  • Effect of weaning age and commingling after the nursery phase of pigs in a wean-to-finish facility on growth, and humoral and behavioral indicators of well-being.

    M. E. Davis;S. C. Sears;J. K. Apple;C. V. Maxwell

  • Interactive effect of ractopamine and dietary fat source on quality characteristics of fresh pork bellies.

    J K Apple;C V Maxwell;J T Sawyer;B R Kutz

  • The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display.

    M.R Stivarius;F.W Pohlman;K.S McElyea;J.K Apple

  • The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

    J.T. Sawyer;J.K. Apple;Z.B. Johnson

  • Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

    J.W.S. Yancey;J.K. Apple;J.-F. Meullenet;J.T. Sawyer

  • Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display.

    J. K. Apple;C. V. Maxwell;B. R. Kutz;L. K. Rakes

  • Water‐Holding Capacity of Meat

    Jason K. Apple;Janeal W.S. Yancey

Frequent Co-Authors

Charles V Maxwell
Charles V Maxwell University of Arkansas at Fayetteville
Michael E. Dikeman
Michael E. Dikeman Kansas State University
Casey M. Owens
Casey M. Owens University of Arkansas at Fayetteville
E B Kegley
E B Kegley University of Arkansas at Fayetteville
Joan M. Burke
Joan M. Burke Agricultural Research Service
Daniel C. Rule
Daniel C. Rule University of Wyoming
W. E. Huff
W. E. Huff University of Arkansas at Fayetteville
M. R. Bedford
M. R. Bedford AmeriCorps VISTA
Floyd K. Mckeith
Floyd K. Mckeith University of Illinois at Urbana-Champaign
Larry V. Cundiff
Larry V. Cundiff Agricultural Research Service

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