What is he best known for?
The fields of study he is best known for:
- Ecology
- Food science
- Internal medicine
His primary areas of study are Animal science, Food science, Fatty acid, Quality characteristics and Tenderness.
His Animal science research is multidisciplinary, incorporating elements of Aepyceros melampus and Biochemistry.
His research brings together the fields of Moisture and Food science.
His work on Polyunsaturated fatty acid as part of general Fatty acid study is frequently connected to TBARS, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
His Quality characteristics research includes themes of Crossbreed, Antidorcas marsupialis, Warner bratzler and Veterinary medicine.
His Tenderness study incorporates themes from Cathepsin, Cathepsins B, Proteasome, Myofibril and Ageing.
His most cited work include:
- Impact of freezing and thawing on the quality of meat: Review (391 citations)
- Game and venison - meat for the modern consumer (318 citations)
- Heavy metals in marine fish meat and consumer health: a review. (213 citations)
What are the main themes of his work throughout his whole career to date?
Animal science, Food science, Fatty acid, Tenderness and Quality characteristics are his primary areas of study.
His Animal science study frequently draws connections to adjacent fields such as Feed conversion ratio.
His Food science study integrates concerns from other disciplines, such as Composition and Lipid oxidation.
His Fatty acid study combines topics in areas such as Oleic acid and Proximate.
His Tenderness research is multidisciplinary, incorporating perspectives in Taurotragus, Common eland and Ageing.
Dohne Merino is the focus of his Breed research.
He most often published in these fields:
- Animal science (60.40%)
- Food science (30.87%)
- Fatty acid (12.75%)
What were the highlights of his more recent work (between 2018-2021)?
- Animal science (60.40%)
- Food science (30.87%)
- Longissimus Thoracis (11.86%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Animal science, Food science, Longissimus Thoracis, Tenderness and Dohne Merino.
As part of his studies on Animal science, Louwrens C. Hoffman often connects relevant areas like Quality characteristics.
His work deals with themes such as Hay and Protein content, which intersect with Quality characteristics.
His Food science research is multidisciplinary, relying on both Lipid oxidation, Antioxidant, Hermetia illucens and Fatty acid.
The various areas that Louwrens C. Hoffman examines in his Longissimus Thoracis study include Livestock, Carcass weight and Near-infrared spectroscopy.
The study incorporates disciplines such as Flavour, Taurotragus, Common eland, Ageing and Aroma in addition to Tenderness.
Between 2018 and 2021, his most popular works were:
- Black soldier fly (Hermetia illucens) pre-pupae meal as a dietary protein source for broiler production ensures a tasty chicken with standard meat quality for every pot. (17 citations)
- Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage (14 citations)
- Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH. (13 citations)
In his most recent research, the most cited papers focused on:
- Ecology
- Food science
- Internal medicine
His main research concerns Animal science, Food science, Lipid oxidation, Hermetia illucens and Tenderness.
His research in Animal science intersects with topics in Weight gain and Carcass composition.
The concepts of his Food science study are interwoven with issues in Polyphenol and Fatty acid composition.
His work in Hermetia illucens addresses subjects such as Broiler, which are connected to disciplines such as Quail.
His Quail research is multidisciplinary, incorporating elements of Nutrient digestibility, Soybean meal, Proximate and Fatty acid.
His studies deal with areas such as Flavour and Taurotragus, Common eland as well as Tenderness.
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.
