World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
56
Citations
10221
World Ranking
430
National Ranking
152

Overview

R.K. Miller is affiliated with Texas A&M University in the United States and has an extensive body of research primarily focused on agricultural and biological sciences. Their work is notably concentrated in the fields of animal science and zoology, food science, biomedical engineering, nutrition and dietetics, and small animals.

The main topics of Miller's research include:

  • Meat and animal product quality
  • Sensory analysis and statistical methods
  • Animal nutrition and physiology
  • Advanced chemical sensor technologies
  • Biochemical analysis and sensing techniques
  • Food quality and safety studies
  • Animal behavior and welfare studies

Miller has contributed significantly to journals such as Meat and Muscle Biology and Meat Science, each featuring eight publications by the author. Other frequent publication venues include the Kansas Agricultural Experiment Station Research Reports, Journal of Animal Science, and Foods.

Some of the recent notable papers authored or co-authored by Miller include:

  • "Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review" (2020) published in Foods
  • "A 2020 Synopsis of the Cell-Cultured Animal Industry" (2020) published in Animal Frontiers
  • "Descriptive Beef Flavor and Texture Attributes Relationships with Consumer Acceptance of US Light Beef Eaters" (2023) published in Meat Science

Other relevant publications in the field, although not solely authored by Miller, indicate the broader research environment connected to their expertise:

  • "Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment" (2020) in Meat and Muscle Biology
  • "A Current Review of U.S. Beef Flavor II: Managing Beef Flavor" (2023) in Meat Science

Miller collaborates frequently with several researchers, including C. R. Kerth, Jerrad F. Legako, Dale R. Woerner, Mahesh N. Nair, and J.W. Savell, reflecting a network of partnerships within their field of study.

Best Publications

  • Consumer evaluation of beef of known categories of tenderness.

    S J Boleman;S L Boleman;R K Miller;J F Taylor

  • National beef tenderness survey.

    J B Morgan;J W Savell;D S Hale;R K Miller

  • Long-term results of two-stage hepatectomy for irresectable colorectal cancer liver metastases

    Dennis A. Wicherts;Rafael Miller;Robbert J. de Haas;Georgia Bitsakou

  • Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

    T R Neely;C L Lorenzen;R K Miller;J D Tatum

  • A comparison of Warner-Bratzler shear force assessment within and among institutions

    T L Wheeler;S D Shackelford;L P Johnson;M F Miller

  • Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

    R.D. Smith;K.L. Nicholson;J.D.W. Nicholson;K.B. Harris

  • DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

    Koushik Adhikari;Edgar Chambers;Rhonda Miller;Laura Vázquez-Araújo

  • 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

  • Beef flavor: a review from chemistry to consumer.

    Chris R Kerth;Rhonda K Miller

  • Using calcium chloride injection to improve tenderness of beef from mature cows.

    J B Morgan;R K Miller;F M Mendez;D S Hale

  • Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.

    C. L. Lorenzen;R. K. Miller;J. F. Taylor;T. R. Neely

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

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

  • Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

    Unknown

  • Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

    T R Neely;C L Lorenzen;R K Miller;J D Tatum

  • Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage

    L. S. Papadopoulos;R. K. Miller;G. R. Acuff;C. Vanderzant

  • Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses

    G.D. Stolowski;B.E. Baird;R.K. Miller;J.W. Savell

  • Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.

    S.J. Moeller;R.K. Miller;K.K. Edwards;H.N. Zerby

  • Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers.

    S.G. May;C.A. Sturdivant;D.K. Lunt;R.K. Miller

  • National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

    K.L. Voges;C.L. Mason;J.C. Brooks;R.J. Delmore

  • Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

    M.A. Laster;R.D. Smith;K.L. Nicholson;J.D.W. Nicholson

  • Sodium lactate effect on sensory characteristics, cooked meat color and chemical composition

    L.S. Papadopoulos;R.K. Miller;L.J. Ringer;H.R. Cross

  • Sodium Lactate Affects Pathogens in Cooked Beef

    R.K. Miller;G.R. Acuff

  • Principles of ultrasound and measurement of intramuscular fat.

    A D Whittaker;B Park;B R Thane;R K Miller

Frequent Co-Authors

J. W. Savell
J. W. Savell Texas A&M University
Chris R. Kerth
Chris R. Kerth Texas A&M University
Stephen B. Smith
Stephen B. Smith Texas A&M University
D. S. Hale
D. S. Hale Texas A&M University
Gary R. Acuff
Gary R. Acuff Texas A&M University
H.R. Cross
H.R. Cross Texas A&M University
Keith E. Belk
Keith E. Belk Colorado State University
Tryon A Wickersham
Tryon A Wickersham Texas A&M University
Jeremy F. Taylor
Jeremy F. Taylor University of Missouri
Rodger K. Johnson
Rodger K. Johnson University of Nebraska–Lincoln

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For those passionate about studying Animal Science and Veterinary fields, there are numerous related online degrees to consider. Expanding into areas like counseling can complement your skills, especially when working with animals and their owners. Programs such as online marriage and family therapy programs offer flexible options to develop expertise in human-animal interaction dynamics and emotional support.

For professionals aiming to advance their academic qualifications, pursuing a phd in counseling online could open doors to specialized research or clinical roles involving animal-assisted therapy and behavioral studies.

Graduates can explore high paying jobs with animal science degree, ranging from veterinary specialists to wildlife conservationists. These career paths demand a deep understanding of animal biology combined with practical skills.

Interestingly, leadership roles like athletic directors require skills in team management and program coordination. Learning what does an athletic director do can inspire students to apply similar organizational expertise in managing large-scale animal care or research facilities.

Best Scientists Citing R.K. Miller

Trending Scientists