Concepedia

Fat Trimming

Fat Trimming is a methodological contribution in carcass processing research that specifically involves the systematic removal of adipose tissue from meat surfaces to meet quality, safety, or grading standards.

50

Publications

2.4K

Citations

156

Authors

46

Institutions

Publications per year

2017–2026

1

Parents

Publications

50

Relevant factors in strategies for fat reduction in meat products

F. Jiménez‐Colmenero · Trends in Food Science & Technology · 2000 · 216 citations

, , +16

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

F. Jiménez‐Colmenero, Lorena Salcedo-Sandoval, Ricard Bou et al. · Trends in Food Science & Technology · 2015 · 209 citations

, , +17

Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability

S. G. May, H. G. Dolezal, D. R. Gill et al. · Journal of Animal Science · 1992 · 206 citations

, , +12

The influence of cooking and fat trimming on the actual nutrient intake from meat

Nadine Gerber, M.R.L. Scheeder, C. Wenk · Meat Science · 2008 · 199 citations

, , +11

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

Jan Novakofski, Sun Myung Park, Peter J. Bechtel et al. · Journal of Food Science · 1989 · 198 citations

, , +16

1–5 of 50

Authors

156

  1. HR
    H. R. Cross

    Texas A&M University, United States

    8 publications · 207 citations

    8

    h-index

  2. JS
    J.W. Savell

    Texas A&M University, United States

    7 publications · 176 citations

    7

    h-index

  3. CB
    C. B. Ramsey

    Texas Tech University, United States

    3 publications · 128 citations

    3

    h-index

  4. SB
    Stephen B. Smith

    Texas A&M University, United States

    2 publications · 79 citations

    2

    h-index

  5. RJ
    Richard J. Smith

    Montana State University, United States

    2 publications · 116 citations

    2

    h-index

1–5 of 156

Institutions

46

  1. Texas A&M University

    College Station, United States

    11 h-index

    47 publications

    1.2K citations

  2. Texas Tech University

    Lubbock, United States

    4 h-index

    12 publications

    612 citations

  3. Livestock & Meat Commission

    Lisburn, United Kingdom

    3 h-index

    9 publications

    384 citations

  4. University of Nebraska–Lincoln

    Lincoln, United States

    2 h-index

    4 publications

    94 citations

  5. TRC Companies (United States)

    Lowell, United States

    2 h-index

    2 publications

    35 citations

  6. Cornell University

    Ithaca, United States

    2 h-index

    6 publications

    118 citations

  7. ETH Zurich

    Zurich, Switzerland

    2 h-index

    4 publications

    645 citations

  8. University of Pretoria

    Pretoria, South Africa

    2 h-index

    3 publications

    46 citations

1–8 of 46

Venues

  1. Journal of Animal Science

    16 publications · 680 citations

    13

    h-index

  2. Meat Science

    7 publications · 458 citations

    7

    h-index

  3. Journal of Food Science

    JFS · 4 publications · 273 citations

    4

    h-index

  4. 3

    h-index

  5. The Journal of Agricultural Science

    2 publications · 88 citations

    2

    h-index

1–5