World's Best Scientists 2026 revealed!
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Animal Science and Veterinary
USA
2023

D-Index & Metrics

Animal Science and Veterinary

D-Index
69
Citations
14354
World Ranking
189
National Ranking
59

Research.com Recognitions

  • 2023 - Research.com Animal Science and Veterinary in United States Leader Award
  • 2003 - Meats Research Award, American Society of Animal Science

Overview

Keith E. Belk is affiliated with Colorado State University in the United States. Their research primarily spans the Agricultural and Biological Sciences, with a focus on Animal Science and Zoology, Food Science, Biotechnology, Molecular Biology, and Pollution as notable subfields.

The scientist's work addresses a range of topics including:

  • Meat and Animal Product Quality
  • Listeria monocytogenes in Food Safety
  • Salmonella and Campylobacter epidemiology
  • Gut microbiota and health
  • Animal Nutrition and Physiology
  • Pharmaceutical and Antibiotic Environmental Impacts
  • Advanced Chemical Sensor Technologies

Keith E. Belk has contributed multiple papers in prominent publication venues such as:

  • Meat and Muscle Biology
  • Translational Animal Science
  • Frontiers in Microbiology
  • Journal of Food Protection
  • Animal Frontiers

Some recent notable papers include:

  • "Bacteroidetes and Firmicutes Drive Differing Microbial Diversity and Community Composition Among Micro-Environments in the Bovine Rumen" (2022) published in Frontiers in Veterinary Science
  • "Not All Liver Abscesses Are Created Equal: The Impact of Tylosin and Antibiotic Alternatives on Bovine Liver Abscess Microbial Communities and a First Look at Bacteroidetes-Dominated Communities" (2022) published in Frontiers in Microbiology
  • "Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period" (2020) published in Journal of Proteomics
  • "Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins" (2020) published in Meat and Muscle Biology
  • "Metagenomic Characterization of the Microbiome and Resistome of Retail Ground Beef Products" (2020) published in Frontiers in Microbiology

Frequent coauthors in their research include Mahesh N. Nair, Paul S. Morley, Ifigenia Geornaras, Dale R. Woerner, and J.A. Scanga, indicating collaborative efforts across multiple studies.

Keith E. Belk has been recognized with the Meats Research Award from the American Society of Animal Science in 2003. This award highlights a specific acknowledgment in their career related to meat science research.

Best Publications

  • Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

    Tommy L. Wheeler;Linda S. Papadopoulos;K. Miller

  • MEGARes 2.0: a database for classification of antimicrobial drug, biocide and metal resistance determinants in metagenomic sequence data

    Enrique Doster;Enrique Doster;Enrique Doster;Steven M Lakin;Christopher J Dean;Cory Wolfe

  • MEGARes: an antimicrobial resistance database for high throughput sequencing

    Steven M. Lakin;Christopher J. Dean;Noelle R. Noyes;Adam Dettenwanger

  • Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination.

    R. T. Bacon;K. E. Belk;J. N. Sofos;R. P. Clayton

  • Traceability from a US perspective.

    G.C. Smith;J.D. Tatum;K.E. Belk;J.A. Scanga

  • National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

    L. G. Garcia;K. L. Nicholson;T. W. Hoffman;T. E. Lawrence

  • Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks

    W. J. Platter;J. D. Tatum;K. E. Belk;P. L. Chapman

  • Impact of sequencing depth on the characterization of the microbiome and resistome.

    Rahat Zaheer;Noelle Noyes;Rodrigo Ortega Polo;Shaun R. Cook

  • Factors contributing to the incidence of dark cutting beef

    J A Scanga;K E Belk;J D Tatum;T Grandin

  • Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles

    S. L. Gruber;J. D. Tatum;J. A. Scanga;P. L. Chapman

  • Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.

    W. J. Platter;J. D. Tatum;K. E. Belk;S. R. Koontz

  • Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4°C in vacuum packages

    John Samelis;Gerard K. Bedie;John N. Sofos;Keith E. Belk

  • Extent of microbial contamination in United States pork retail products.

    E. A. Duffy;K. E. Belk;J. N. Sofos;G. R. Bellinger

  • Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

    D J Vote;W J Platter;J D Tatum;G R Schmidt

  • Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42 or 56 days

    T D Schnell;K E Belk;J D Tatum;R K Miller

  • Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages

    John Samelis;John N. Sofos;Mindy L. Kain;John A. Scanga

  • Implant strategies during feeding : Impact on carcass grades and consumer acceptability

    D L Roeber;R C Cannell;K E Belk;R K Miller

  • Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4°C in vacuum packages

    Gerard K. Bedie;John Samelis;John N. Sofos;Keith E. Belk

  • Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing.

    Dimitra Dourou;Catherine Simpson Beauchamp;Yohan Yoon;Ifigenia Geornaras

  • Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability

    W. J. Platter;J. D. Tatum;K. E. Belk;J. A. Scanga

  • Economic implications of improved color stability in beef.

    G. C. Smith;K. E. Belk;J. N. Sofos;J. D. Tatum

  • Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness.

    S. L. Gruber;J. D. Tatum;T. E. Engle;P. L. Chapman

Frequent Co-Authors

Gary C. Smith
Gary C. Smith Colorado State University
John N. Sofos
John N. Sofos Colorado State University
J. D. Tatum
J. D. Tatum Colorado State University
Paul S. Morley
Paul S. Morley Texas A&M University
J. W. Savell
J. W. Savell Texas A&M University
Terry E. Engle
Terry E. Engle Colorado State University
Jessica L. Metcalf
Jessica L. Metcalf Colorado State University
D. S. Hale
D. S. Hale Texas A&M University
G. C. Smith
G. C. Smith Texas A&M University
Chris R. Kerth
Chris R. Kerth Texas A&M University

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