Tenderness, Food science, Loin, Palatability and Flavor are his primary areas of study. J. C. Brooks performs multidisciplinary study in the fields of Tenderness and Psychology via his papers. The concepts of his Food science study are interwoven with issues in Antimicrobial, Marbled meat and Fatty acid.
His Loin study is associated with Animal science. He has included themes like Medius, Fat content, Proximate analysis and Random allocation in his Palatability study. His Flavor research integrates issues from Food quality and Sensory analysis.
His primary areas of investigation include Food science, Animal science, Tenderness, Loin and Palatability. His Food science study integrates concerns from other disciplines, such as Food spoilage and Lipid oxidation. His Zilpaterol hydrochloride, Marbled meat and Beef cattle study in the realm of Animal science interacts with subjects such as Cattle feeding.
His work on Longissimus Lumborum as part of general Tenderness research is frequently linked to Psychology, bridging the gap between disciplines. J. C. Brooks combines subjects such as Quality, Fat content, Longissimus and Warner bratzler with his study of Loin. His Flavor research is multidisciplinary, incorporating perspectives in Food quality and Muscle type.
J. C. Brooks mostly deals with Animal science, Tenderness, Flavor, Palatability and Food science. He studies Loin which is a part of Animal science. Tenderness is frequently linked to Treatment interaction in his study.
As part of the same scientific family, J. C. Brooks usually focuses on Palatability, concentrating on Marbled meat and intersecting with Intramuscular fat and Sensory analysis. His Food science study incorporates themes from Muscle type and Lipid oxidation. As part of one scientific family, J. C. Brooks deals mainly with the area of Longissimus Lumborum, narrowing it down to issues related to the Modified atmosphere, and often Vacuum packing.
His main research concerns Palatability, Animal science, Tenderness, Marbled meat and Loin. His research links Flavor with Palatability. His Flavor study deals with the bigger picture of Food science.
His Marbled meat research incorporates themes from Longissimus Thoracis, Biceps, Intramuscular fat and Sensory analysis. His Sensory analysis research incorporates elements of Fodder, Forage and Beef cattle. His Loin research includes elements of Quality and Longissimus Lumborum.
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.
Effects of conventional and grass feeding systems on the nutrient composition of beef
J. M. Leheska;L. D. Thompson;J. C. Howe;E. Hentges.
Journal of Animal Science (2008)
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.
C.H. Corbin;T.G. O'Quinn;A.J. Garmyn;J.F. Legako.
Meat Science (2015)
Consumer assessment of beef strip loin steaks of varying fat levels.
T. G. O’Quinn;J. C. Brooks;R. J. Polkinghorne;A. J. Garmyn.
Journal of Animal Science (2012)
National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments
K.L. Voges;C.L. Mason;J.C. Brooks;R.J. Delmore.
Meat Science (2007)
Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses
M.R. Hunt;A.J. Garmyn;T.G. O'Quinn;C.H. Corbin.
Meat Science (2014)
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts
A.L. Reicks;J.C. Brooks;A.J. Garmyn;L.D. Thompson.
Meat Science (2011)
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles.
J. F. Legako;J. C. Brooks;Travis G. O'Quinn;T. D. J. Hagan.
Meat Science (2015)
National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments
M. R. Guelker;A. N. Haneklaus;J. C. Brooks;C. C. Carr.
Journal of Animal Science (2013)
Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience.
Travis G O'Quinn;J F Legako;J C Brooks;Mark F Miller.
Translational animal science (2018)
Effects of zilpaterol hydrochloride with or without an estrogen-trenbolone acetate terminal implant on carcass traits, retail cutout, tenderness, and muscle fiber diameter in finishing steers.
J.D. Kellermeier;A.W. TIttor;J.C. Brooks;M.L. Galyean.
Journal of Animal Science (2009)
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