What is he best known for?
The fields of study he is best known for:
- Food science
- Internal medicine
- Biochemistry
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 most cited work include:
- Effects of conventional and grass feeding systems on the nutrient composition of beef (159 citations)
- Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. (119 citations)
- Consumer assessment of beef strip loin steaks of varying fat levels. (97 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (48.30%)
- Animal science (36.73%)
- Tenderness (30.61%)
What were the highlights of his more recent work (between 2017-2021)?
- Animal science (36.73%)
- Tenderness (30.61%)
- Flavor (14.29%)
In recent papers he was focusing on the following fields of study:
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.
Between 2017 and 2021, his most popular works were:
- Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. (36 citations)
- Palatability of beef chuck, loin, and round muscles from three USDA quality grades. (9 citations)
- Consumer Assessment of New Zealand Forage Finished Beef Compared to US Grain Fed Beef (6 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Internal medicine
- Biochemistry
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.
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