World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
34
Citations
5605
World Ranking
1824
National Ranking
525

Research.com Recognitions

  • 1981 - Meats Research Award, American Society of Animal Science

Overview

T. R. Dutson is a researcher affiliated with Oregon State University in the United States. The scientist's work has been recognized in the field of animal science, as evidenced by the receipt of the Meats Research Award from the American Society of Animal Science in 1981. This award highlights contributions to research related to meat science.

While specific details on publications, co-authors, and specific subfields of study are not provided, the available data indicates a professional focus connected to animal science, particularly in topics related to meat research. The association with Oregon State University situates their academic work within a research environment recognized for agricultural and animal sciences.

The scientist's career includes recognition from a notable professional society, which suggests active involvement in advancing research relevant to meats and animal science disciplines. No information is available regarding recent papers, frequent collaborators, or publication venues.

The scientist remains active and is not deceased, allowing ongoing contributions or potential future work to the academic community. The specific emphasis on the Meats Research Award provides a focal point for understanding the research impact within the broader domain of animal science.

Best Publications

  • Comparison of methods for measuring sarcomere length in beef semitendinosus muscle.

    H.R. Cross;R.L. West;T.R. Dutson

  • Effect of post-mortem storage on Ca(++)-dependent proteases, their inhibitor and myofibril fragmentation.

    M. Koohmaraie;S.C. Seidemann;J.E. Schollmeyer;T.R. Dutson

  • Comparison of Forage-Finished and Grain-Finished Beef Carcasses

    R. A. Bowling;G. C. Smith;Z. L. Carpenter;T. R. Dutson

  • Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases

    M. Koohmaraie;A.S. Babiker;A.L. Schroeder;R.A. Merkel

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

    J. W. Savell;G. C. Smith;T. R Dutson;Z. L. Carpenter

  • Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions

    M. Koohmaraie;J. E. Schollmeyer;T. R. Dutson

  • STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

    J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter

  • 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

  • Role of Ca++‐Dependent Proteases and Lysosomal Enyzmes in Postmortem Changes in Bovine Skeletal Muscle

    M. Koohmaraie;A.S. Babiker;R.A. Merkel;T.R. Dutson

  • FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

    G. C Smith;T. R. Dutson;R. L. Hostetler;Z. L. Carpenter

  • LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE

    T. R. Dutson;G. C. Smith;Z. L. Carpenter

  • Factors associated with the tenderness of three bovine muscles.

    M. Koohmaraie;S.C. Seideman;J.E. Schollmeyer;T.R. Dutson

  • Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle

    Unknown

  • 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

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

    L.D. Yates;T.R. Dutson;J. Caldwell;Z.L. Carpenter

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

    Thayne R. Dutson

  • FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS

    G. W. Davis;T. R. Dutson;G. C. Smith;Z. L. Carpenter

  • Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle

    C. R. Calkins;T. R. Dutson;G. C. Smith;Z. L. Carpenter

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

    P. W. Moeller;P. A. Fields;T. R. Dutson;W. A. Landmann

  • Tenderness Variations among Beef Steaks from Carcasses of the Same USDA Quality Grade

    G. W. Davis;G. W. Davis;G. C. Smith;G. C. Smith;Z. L. Carpenter;Z. L. Carpenter;T. R. Dutson;T. R. Dutson

  • Factors affecting properties of precooked-frozen pork sausage patties made with various NaCl/phosphate combinations

    R. G. Matlock;R. N. Terrell;J. W. Savell;K. S. Rhee

  • COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF

    R. L. Hostetler;Z. L. Carpenter;G. C. Smith;T. R. Dutson

  • MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE

    S. C. Seideman;G. C. Smith;Z. L. Carpenter;T. R. Dutson

  • Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics.

    R.A. Bowling;T.R. Dutson;G.C. Smith;J.W. Savell

  • EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP

    R. A. Bowling;G. C. Smith;T. R. Dutson;Z. L. Carpenter

  • ELECTRICAL STIMULATION OF HIDE‐ON AND HIDE‐OFF CALF CARCASSES

    G. C. Smith;T. R. Dutson;H. R. Cross;Z. L. Carpenter

  • Electrical stimulation of ante-mortem stressed beef.

    T. R. Dutson;J. W. Savell;G. C. Smith

  • Increasing the Tenderness of Forage-Fed Beef

    G. C. Smith;T. G. Jambers;Z. L. Carpenter;T. R. Dutson

  • Bacteriology of Electrically Stimulated and Unstimulated Rabbit, Pork, Lamb and Beef Carcasses.

    B. Mrigadat;G. C. Smith;T. R. Dutson;L. C. Hall

Frequent Co-Authors

G. C. Smith
G. C. Smith Texas A&M University
Z. L. Carpenter
Z. L. Carpenter Texas A&M University
J. W. Savell
J. W. Savell Texas A&M University
H.R. Cross
H.R. Cross Texas A&M University
Floyd K. Mckeith
Floyd K. Mckeith University of Illinois at Urbana-Champaign
Chris R. Calkins
Chris R. Calkins University of Nebraska–Lincoln

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Related Online Degrees & Career Pathways

For those interested in Animal Science and Veterinary studies, exploring related online degrees can broaden your career opportunities. Programs such as exercise science degrees online provide a foundation in biology and physiology, which can complement veterinary knowledge, especially in rehabilitation and animal fitness fields.

Another promising pathway is becoming a Board Certified Behavior Analyst (BCBA), a role that focuses on behavior modification. The bcba degree can be pursued online, allowing professionals to work with animals or humans in therapeutic settings.

For those interested in the psychological aspects related to animals or humans, exploring school psychology programs online accredited by nasp offers valuable training. These programs emphasize behavioral assessment and intervention, skills transferable to animal behavior research.

Finally, online apa accredited psyd programs online provide clinical psychology training that can also intersect with veterinary behavioral specialties or wellbeing research. These diverse online programs support a multidisciplinary approach to animal science and veterinary careers.

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