What is he best known for?
The fields of study he is best known for:
- Food science
- Genetics
- Biochemistry
His main research concerns Food science, Polyunsaturated fatty acid, Fatty acid, Linoleic acid and Breed.
R. I. Richardson is studying Silage, which is a component of Food science.
Much of his study explores Fatty acid relationship to Intramuscular fat.
Shelf life, Pasture, Longissimus muscle and Organoleptic is closely connected to Loin in his research, which is encompassed under the umbrella topic of Breed.
R. I. Richardson has included themes like Oleic acid and Essential fatty acid in his Conjugated linoleic acid study.
His research in the fields of Adipose tissue overlaps with other disciplines such as In situ hybridisation.
His most cited work include:
- Effects of fatty acids on meat quality: a review (1634 citations)
- Fat deposition, fatty acid composition and meat quality: A review (1509 citations)
- Flavour perception of oxidation in beef (434 citations)
What are the main themes of his work throughout his whole career to date?
His scientific interests lie mostly in Food science, Animal science, Polyunsaturated fatty acid, Tenderness and Fatty acid.
His biological study spans a wide range of topics, including Breed and Linoleic acid.
Many of his research projects under Linoleic acid are closely connected to Arachidonic acid with Arachidonic acid, tying the diverse disciplines of science together.
His work on Intramuscular fat, Crossbreed, Beef cattle and Texel is typically connected to Quantitative trait locus as part of general Animal science study, connecting several disciplines of science.
His work on Docosahexaenoic acid as part of general Polyunsaturated fatty acid study is frequently linked to Rumen, bridging the gap between disciplines.
His work on Saturated fatty acid as part of general Fatty acid study is frequently connected to Line, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
He most often published in these fields:
- Food science (44.19%)
- Animal science (36.05%)
- Polyunsaturated fatty acid (19.77%)
What were the highlights of his more recent work (between 2012-2021)?
- Animal science (36.05%)
- Tenderness (18.60%)
- Quality (9.30%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Animal science, Tenderness, Quality, Sensory system and Agronomy.
His work in the fields of Animal science, such as Beef cattle, Loin and Longissimus Thoracis, intersects with other areas such as Stunning.
The study incorporates disciplines such as Fatty acid, Forage, Lolium perenne and Cichorium in addition to Beef cattle.
His Loin research includes elements of Nutritional quality, Polyunsaturated fatty acid and Sire.
His Tenderness study is associated with Food science.
R. I. Richardson works mostly in the field of Food science, limiting it down to topics relating to Breed and, in certain cases, Collagen solubility.
Between 2012 and 2021, his most popular works were:
- Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics (43 citations)
- Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle. (13 citations)
- Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems. (10 citations)
In his most recent research, the most cited papers focused on:
- Genetics
- Animal science
- Food science
R. I. Richardson focuses on Tenderness, Flavour, Animal science, Crossbreed and Sensory system.
R. I. Richardson works in the field of Animal science, focusing on Silage in particular.
His Crossbreed study incorporates themes from Food science, Intramuscular fat, Sensory analysis, Belgian Blue and Compensatory growth.
His Sensory system study spans across into subjects like Breed, Citrate synthase and Lactate dehydrogenase.
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