D-Index & Metrics Best Publications

T. R. Dutson

Oregon State University
United States

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 22 Citations 2,561 50 World Ranking 2044 National Ranking 624

Research.com Recognitions

Awards & Achievements

1981 - Meats Research Award, American Society of Animal Science

Overview

What is he best known for?

The fields of study T. R. Dutson is best known for:

Enzyme
Cathepsin B
Papain

Electrical engineering combines with fields such as Biomedical engineering and Technician in his investigation. T. R. Dutson integrates Biomedical engineering and Electrical engineering in his research. He integrates many fields, such as Adipose tissue and engineering, in his works. T. R. Dutson integrates many fields in his works, including Intramuscular fat and Adipose tissue. His Genetics study frequently draws connections between adjacent fields such as Connective tissue and Marbled meat. Marbled meat is frequently linked to Genetics in his study. Food science connects with themes related to Organoleptic in his study. His Organoleptic study typically links adjacent topics like Food science. While working in this field, T. R. Dutson studies both Biochemistry and Biophysics.

His most cited work include:

Comparison of methods for measuring sarcomere length in beef semitendinosus muscle (406 citations)
Effect of post-mortem storage on Ca++-dependent proteases, their inhibitor and myofibril fragmentation (206 citations)
Comparison of Forage-Finished and Grain-Finished Beef Carcasses (182 citations)

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

His Biochemistry study frequently draws connections to other fields, such as Myofibril and Enzyme. T. R. Dutson performs integrative Enzyme and Biochemistry research in his work. His Longissimus research is linked to Animal science and Anatomy. His Animal science study often links to related topics such as Tenderness. His research ties Meat tenderness and Tenderness together. His Anatomy study frequently links to other fields, such as Longissimus. His work in Food science is not limited to one particular discipline; it also encompasses Palatability. Palatability connects with themes related to Food science in his study. His studies link Stimulation with Endocrinology.

T. R. Dutson most often published in these fields:

Food science (64.52%)
Tenderness (41.94%)
Animal science (40.32%)

What were the highlights of his more recent work (between 1992-2008)?

Food science (100.00%)
Poultry meat (50.00%)
Fishery (50.00%)

In recent works T. R. Dutson was focusing on the following fields of study:

His Food science study frequently links to adjacent areas such as Organoleptic. His Organoleptic study often links to related topics such as Food science. In his study, T. R. Dutson carries out multidisciplinary Fishery and Fish processing research. Many of his studies on Fish processing involve topics that are commonly interrelated, such as Fish <Actinopterygii>. His research brings together the fields of Fishery and Fish <Actinopterygii>. T. R. Dutson incorporates Biochemistry and Enzyme in his research. He combines Enzyme and Biochemistry in his research. His Meat tenderness research extends to the thematically linked field of Tenderness. Many of his studies on Meat tenderness involve topics that are commonly interrelated, such as Tenderness.

Between 1992 and 2008, his most popular works were:

FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB (118 citations)
Quality Attributes and their Measurement in Meat, Poultry and Fish Products (74 citations)
Release of lysosomal enzymes during post mortem conditioning and their relationship to tenderness (54 citations)

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

Comparison of Forage-Finished and Grain-Finished Beef Carcasses

R. A. Bowling;G. C. Smith;Z. L. Carpenter;T. R. Dutson.
Journal of Animal Science (1977)

269 Citations

EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT

J. W. Savell;G. C. Smith;T. R Dutson;Z. L. Carpenter.
Journal of Food Science (1977)

211 Citations

STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter.
Journal of Food Science (1978)

197 Citations

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

Ki Soon Rhee;Thayne R. Dutson;Gary C. Smith;Robert L. Hostetler.
Journal of Food Science (1982)

185 Citations

FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

G. C Smith;T. R. Dutson;R. L. Hostetler;Z. L. Carpenter.
Journal of Food Science (2008)

170 Citations

LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE

T. R. Dutson;G. C. Smith;Z. L. Carpenter.
Journal of Food Science (1980)

161 Citations

EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES

P.W. Moeller;P. A. Fields;T. R. Dutson;W. A. Landmann.
Journal of Food Science (1976)

134 Citations

RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES

Thayne R. Dutson.
Journal of Food Biochemistry (1983)

127 Citations

Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins.

L.D. Yates;T.R. Dutson;J. Caldwell;Z.L. Carpenter.
Meat Science (1983)

123 Citations

HIGH TEMPERATURE EFFECTS ON LYSOSOMAL ENZYME DISTRIBUTION AND FRAGMENTATION OF BOVINE MUSCLE

P. W. Moeller;P. A. Fields;T. R. Dutson;W. A. Landmann.
Journal of Food Science (1977)

86 Citations

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Frequent Co-Authors

External Links

Personal Website for T. R. Dutson