D. A. King - Concepedia

Author

D. A. King

Roman L. Hruska U.S. Meat Animal Research Center ORCID

Also Known As

D A King, D Andy King, D King, D. A. King, D. Andy King, D. King, D.A. King, David Andy King, Drew King, King, Drew

114

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Roman L. Hruska U.S. Meat Animal Research Center Texas A&M University Agricultural Research Service University of Illinois Urbana-Champaign Colorado State University

About

D. A. King is an author at Roman L. Hruska U.S. Meat Animal Research Center specializing in animal science, health sciences, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	27	1.9K
2	Medicine	14	14	604
3	Education	13	13	519
4	Engineering	4	4	397
5	Natural Sciences	2	2	149

D. A. King

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller, Food AnalysisInstrumental Tenderness MeasurementsAgricultural EconomicsMeat QualityFood Quality	2015	651
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle D. A. King, Christina Pfeiffer, R. D. Randel, Meat Science Animal PhysiologyStress ResponsivenessAnimal PerformanceEngineeringAnimal Science	2006	243
American Meat Science Association Guidelines for Meat Color Measurement D. A. King, Melvin C. Hunt, Shai Barbut, Meat and Muscle Biology NutritionMeat Color Research.byFood AnalysisPhysiologyBioanalysis	2022	236
Association, effects and validation of polymorphisms within the NCAPG - LCORL locus located on BTA6 with feed intake, gain, meat and carcass traits in beef cattle Amanda K. Lindholm‐Perry, A. K. Sexten, L. A. Kuehn, BMC Genetics	2011	177
Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability Anna C.V.C.S. Canto, Surendranath P. Suman, Mahesh N. Nair, Meat Science BiologyAnimal PhysiologyAnimal StudyBiochemistryAnimal Science	2014	120
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces D. A. King, L.M. Lucia, Alejandro Castillo, Meat Science Microbial HazardMicrobial ContaminationPeroxyacetic AcidEnvironmental MicrobiologyEscherichia Coli O157	2004	103
Rapid tooling: selective laser sintering injection tooling D. A. King Journal of Materials Processing Technology Materials ScienceAdvanced Laser ProcessingSinteringPowder MetallurgyEngineering	2002	102
Comparison of Machine Learning Algorithms for Predictive Modeling of Beef Attributes Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) Data Devin A. Gredell, Amelia Schroeder, K. E. Belk, Scientific Reports	2019	102
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef Russell O. McKeith, D. A. King, A.L. Grayson, Meat Science Animal PhysiologyBiologyEfficiency ContributeFood QualityAnimal Science	2016	101
National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers1,2 Michael C. Moore, G. D. Gray, D. S. Hale, Journal of Animal Science Agricultural EconomicsLivestock ProductionMeat QualityU.s. Beef IndustryRib Eye	2012	92

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