Concepedia

Meat Cut Classification

Meat Cut Classification is a methodological framework in food science that systematically categorizes primal and secondary cuts of meat based on anatomical origin, muscle composition, and commercial value to standardize identification and utilization in culinary and industrial applications.

31

Publications

842

Citations

167

Authors

56

Institutions

Publications per year

2017–2026

10

Parents

Publications

31

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat

G.L. Luchak, R. K. Miller, K. E. Belk et al. · Meat Science · 1998 · 65 citations

, , +14

Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography

N. Prieto, E.A. Navajas, R.I. Richardson et al. · Meat Science · 2010 · 55 citations · Full text

, , +15

Estimation of the composition of beef carcases and cuts.

O. G. Hankins, Paul E. Howe · 1946 · 51 citations

, , +11

The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts

Massimo De Marchi, Mauro Penasa, Alessio Cecchinato et al. · Meat Science · 2012 · 47 citations

, , +16

Anatomical and physiological characteristics of ostrich (<i>Struthio camelus var. domesticus</i>) meat determine its nutritional importance for man

Ross Cooper, Jarosław Olav Horbańczuk · Animal Science Journal · 2002 · 46 citations

, , +17

1–5 of 31

Authors

167

  1. JS
    J.W. Savell

    Texas A&M University, United States

    3 publications · 105 citations

    3

    h-index

  2. KE
    K. E. Belk

    Colorado State University, United States

    3 publications · 104 citations

    3

    h-index

  3. TE
    T. E. Engle

    Colorado State University, United States

    2 publications · 39 citations

    2

    h-index

  4. EP
    E. P. Berg

    University of Missouri, United States

    2 publications · 58 citations

    2

    h-index

  5. LW
    Larry W. Douglass

    University of Maryland, College Park, United States

    2 publications · 39 citations

    2

    h-index

1–5 of 167

Institutions

56

  1. Colorado State University

    Fort Collins, United States

    3 h-index

    11 publications

    260 citations

  2. Texas A&M University

    College Station, United States

    3 h-index

    11 publications

    403 citations

  3. North Dakota State University

    Fargo, United States

    2 h-index

    11 publications

    324 citations

  4. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    1 h-index

    2 publications

    24 citations

  5. New South Wales Department of Primary Industries

    Orange, Australia

    1 h-index

    2 publications

    28 citations

  6. University of Wisconsin–Madison

    Madison, United States

    1 h-index

    4 publications

    60 citations

  7. National Cattlemen's Beef Association

    Centennial, United States

    1 h-index

    2 publications

    46 citations

  8. Universidade Federal do Ceará

    Fortaleza, Brazil

    1 h-index

    5 publications

    175 citations

1–8 of 56

Venues

  1. Meat Science

    11 publications · 360 citations

    11

    h-index

  2. Journal of Food Composition and Analysis

    3 publications · 44 citations

    3

    h-index

  3. Czech Journal of Animal Science

    1 publications · 28 citations

    1

    h-index

  4. Acta veterinaria Scandinavica

    1 publications · 22 citations

    1

    h-index

  5. Journal of Raman Spectroscopy

    JRS · 1 publications · 14 citations

    1

    h-index

1–5