D-Index & Metrics Best Publications

Steven D. Shackelford

Agricultural Research Service
United States

Animal Science and Veterinary

USA

2023

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name Citations Publications World Ranking National Ranking

Animal Science and Veterinary D-index 67 Citations 14,765 223 World Ranking 96 National Ranking 32

Research.com Recognitions

Awards & Achievements

2023 - Research.com Animal Science and Veterinary in United States Leader Award

2019 - Meats Research Award, American Society of Animal Science

Overview

What is he best known for?

The fields of study Steven D. Shackelford is best known for:

Gene
Enzyme
Statistics

His Biceps research focuses on Anatomy and how it relates to Longissimus. His Longissimus study frequently intersects with other fields, such as Anatomy. His Tenderness research also covers Meat tenderness and Longissimus Thoracis studies. His Longissimus Thoracis study frequently links to related topics such as Tenderness. His Gene study is focused on Allele, Quantitative trait locus and Genotype. Steven D. Shackelford applies his multidisciplinary studies on Genotype and Gene in his research. His Sire research extends to the thematically linked field of Animal science. His study brings together the fields of Palatability and Food science. Palatability is closely attributed to Food science in his research.

His most cited work include:

National beef tenderness survey. (344 citations)
A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. (289 citations)
Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle1 (279 citations)

What are the main themes of his work throughout his whole career to date

A significant part of his Tenderness research incorporates Meat tenderness and Longissimus Thoracis studies. His Longissimus Thoracis study frequently links to adjacent areas such as Tenderness. His Animal science study frequently draws connections between related disciplines such as Breed. His research ties Palatability and Food science together. His work on Palatability is being expanded to include thematically relevant topics such as Food science. His Longissimus study frequently involves adjacent topics like Anatomy. His research on Anatomy often connects related areas such as Longissimus. While working on this project, Steven D. Shackelford studies both Genetics and Single-nucleotide polymorphism. He applies his multidisciplinary studies on Single-nucleotide polymorphism and Gene in his research.

Steven D. Shackelford most often published in these fields:

Animal science (83.69%)
Tenderness (49.65%)
Food science (41.84%)

What were the highlights of his more recent work (between 2014-2018)?

Animal science (80.00%)
Food science (46.67%)
Loin (40.00%)

In recent works Steven D. Shackelford was focusing on the following fields of study:

Steven D. Shackelford usually deals with Flavor and limits it to topics linked to Food science and Tenderness and Loin. He frequently studies issues relating to Food science and Tenderness. His research on Animal science often connects related areas such as Sire. He performs multidisciplinary studies into Beef cattle and Feedlot in his work. By researching both Feedlot and Beef cattle, he produces research that crosses academic boundaries. The study of Endocrinology is intertwined with the study of Carcass weight in a number of ways. As part of his studies on Carcass weight, Steven D. Shackelford often connects relevant subjects like Body weight. Steven D. Shackelford frequently studies issues relating to Endocrinology and Body weight. His Population study frequently draws parallels with other fields, such as Environmental health.

Between 2014 and 2018, his most popular works were:

The effects of degree of dark cutting on tenderness and sensory attributes of beef1,2 (29 citations)
Meta‐analysis of genome‐wide association from genomic prediction models (27 citations)
Characterization of variability in pork carcass composition and primal quality1,2,3 (25 citations)

In his most recent research, the most cited works focused on:

Beef cattle
Gene
Marbled meat

His study connects Marbled meat and Animal science. Tenderness is closely attributed to Meat tenderness in his research. His Meat tenderness study typically links adjacent topics like Tenderness. As part of his studies on Internal medicine, he often connects relevant areas like Lung. His research links Internal medicine with Lung. He integrates Gene with Genetics in his study. His study in SNP extends to Genetics with its themes. His study ties his expertise on Gene together with the subject of SNP. In his research, Steven D. Shackelford performs multidisciplinary study on Genotype and Single-nucleotide polymorphism.

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.

Best Publications

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

Tommy L. Wheeler;Linda S. Papadopoulos;K. Miller.
(2015)

628 Citations

Meat tenderness and muscle growth: is there any relationship?

Mohammad Koohmaraie;Matthew P Kent;Steven D Shackelford;Eva Veiseth.
Meat Science (2002)

581 Citations

Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants.

Genevieve A. Barkocy-Gallagher;Terrance M. Arthur;Mildred Rivera-Betancourt;Xiangwu Nou.
Journal of Food Protection (2003)

570 Citations

A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.

M. Koohmaraie;S. D. Shackelford;S. D. Shackelford;T. L. Wheeler;T. L. Wheeler;Steven M. Lonergan;Steven M. Lonergan.
Journal of Animal Science (1995)

449 Citations

Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

S D Shackelford;T L Wheeler;M Koohmaraie.
Journal of Animal Science (1995)

448 Citations

Variation in palatability and biochemical traits within and among eleven beef muscles.

M. S. Rhee;T. L. Wheeler;S. D. Shackelford;M. Koohmaraie.
Journal of Animal Science (2004)

419 Citations

Effects of calpastatin and micro-calpain markers in beef cattle on tenderness traits.

E. Casas;S. N. White;T. L. Wheeler;S. D. Shackelford.
Journal of Animal Science (2006)

403 Citations

Quantitative trait loci affecting growth and carcass composition of cattle segregating alternate forms of myostatin.

E Casas;S D Shackelford;J W Keele;R T Stone.
Journal of Animal Science (2000)

378 Citations

Detection of quantitative trait loci for growth and carcass composition in cattle.

E. Casas;S. D. Shackelford;J. W. Keele;M. Koohmaraie.
Journal of Animal Science (2003)

348 Citations

Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

T L Wheeler;S D Shackelford;M Koohmaraie.
Journal of Animal Science (2000)

304 Citations

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

Frequent Co-Authors

External Links

Personal Website for Steven D. Shackelford