What is he best known for?
The fields of study he is best known for:
- Internal medicine
- Food science
- Biochemistry
John A. Unruh focuses on Animal science, Carcass composition, Longissimus muscle, Internal medicine and Endocrinology.
His Animal science research is multidisciplinary, relying on both Veterinary medicine and Weight gain.
In his study, Food science is inextricably linked to Lean tissue, which falls within the broad field of Longissimus muscle.
His work on Serum electrolytes, Plasma concentration and Calcium as part of general Internal medicine research is frequently linked to Glutamic-Oxaloacetic Transaminase and Electrolyte, thereby connecting diverse disciplines of science.
His work deals with themes such as Morning and Implant, which intersect with Endocrinology.
His Longissimus study incorporates themes from Surgery, Crossbreed and Fatty acid.
His most cited work include:
- 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. (129 citations)
- Influence of dietary lysine on growth and carcass composition of high-lean-growth gilts fed from 34 to 72 kilograms. (88 citations)
- Effects of the interrelationship between genotype, sex, and dietary lysine on growth performance and carcass composition in finishing pigs fed to either 104 or 127 kilograms (81 citations)
What are the main themes of his work throughout his whole career to date?
His primary areas of study are Animal science, Food science, Tenderness, Loin and Longissimus muscle.
His Animal science research incorporates elements of Feed conversion ratio and Carcass composition.
His research integrates issues of Finishing pig and Carcass weight in his study of Carcass composition.
In general Food science, his work in Palatability and Quality characteristics is often linked to Quality and Interactive effects linking many areas of study.
His research in the fields of Warner bratzler overlaps with other disciplines such as Plumb bob and Internal temperature.
The study incorporates disciplines such as Dietary fat, Grease and Longissimus dorsi in addition to Longissimus muscle.
He most often published in these fields:
- Animal science (56.21%)
- Food science (40.24%)
- Tenderness (30.77%)
What were the highlights of his more recent work (between 2013-2017)?
- Food science (40.24%)
- Tenderness (30.77%)
- Loin (18.34%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Tenderness, Loin, Palatability and Quality.
John A. Unruh focuses mostly in the field of Food science, narrowing it down to matters related to Knuckle and, in some cases, Factorial experiment.
Tenderness is a subfield of Animal science that John A. Unruh tackles.
Many of his studies on Animal science apply to Veterinary medicine as well.
His research on Loin also deals with topics like
- Warner bratzler and related Anatomy,
- Longissimus muscle that intertwine with fields like Longissimus.
The Palatability study combines topics in areas such as Statistics and Toxicology.
Between 2013 and 2017, his most popular works were:
- Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica. (21 citations)
- The effect of branding on consumer palatability ratings of beef strip loin steaks. (11 citations)
- Effects of subprimal type, quality grade, and aging time on display color of ground beef patties. (9 citations)
In his most recent research, the most cited papers focused on:
- Internal medicine
- Food science
- Biochemistry
John A. Unruh mainly focuses on Food science, Tenderness, Loin, Palatability and Quality.
Many of his research projects under Food science are closely connected to Paired samples with Paired samples, tying the diverse disciplines of science together.
His Iodine value study combines topics in areas such as Randomized block design, Split plot and Fatty acid.
Tenderness is a subfield of Animal science that John A. Unruh explores.
His Loin study frequently intersects with other fields, such as Marbled meat.
His studies deal with areas such as Medius, Meat tenderness, Longissimus Lumborum and Veterinary medicine as well as Quality characteristics.
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