1981 - Meats Research Award, American Society of Animal Science
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 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.
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.
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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)
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)
STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE
J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter.
Journal of Food Science (1978)
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)
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)
LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
T. R. Dutson;G. C. Smith;Z. L. Carpenter.
Journal of Food Science (1980)
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)
RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES
Thayne R. Dutson.
Journal of Food Biochemistry (1983)
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)
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)
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