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D. A. King

Observed names: D A King, D Andy King, D. Andy King, D.A. King, David Andy King, King, D. Andy
Observed institutions: Agricultural Research Service, United States Department of Agriculture, Kansas State University, Roman L. Hruska U.S. Meat Animal Research Center, Smithfield Foods (United States), Texas A&M University
ORCID: 0009-0007-9594-1602
Observed ORCID: 0009-0007-9594-1602
OpenAlex ID: A5035195262
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat
2015 · T. L. Wheeler, L. S. PAPADOPOULOS, et al. · 644
American Meat Science Association Guidelines for Meat Color Measurement
2022 · D. Andy King, Melvin C. Hunt, et al. · Meat and Muscle Biology · 407
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Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattle
2006 · D.A. King, C.E. Schuehle Pfeiffer, et al. · Meat Science · 251
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
2011 · Amanda K Lindholm-Perry, Andrea K Sexten, et al. · BMC Genetics · 185
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Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability
2014 · Anna C.V.C.S. Canto, Surendranath P. Suman, et al. · Meat Science · 125
Comparison of Machine Learning Algorithms for Predictive Modeling of Beef Attributes Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) Data
2019 · Devin A. Gredell, Amelia R. Schroeder, et al. · Scientific Reports · 121
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Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
2004 · D.A. King, L.M. Lucia, et al. · Meat Science · 110
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef
2016 · Russell O. McKeith, D. Andy King, et al. · Meat Science · 108
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
2012 · M. C. Moore, G. D. Gray, et al. · Journal of Animal Science · 102
Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef
2003 · D. A. King, M. E. Dikeman, et al. · Journal of Animal Science · 84
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Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability
2010 · D.A. King, S.D. Shackelford, et al. · Meat Science · 77
Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability1
2009 · D. A. King, S. D. Shackelford, et al. · Journal of Animal Science · 74
Freezing and thawing or freezing, thawing, and aging effects on beef tenderness1,2,3
2014 · A. L. Grayson, D. A. King, et al. · Journal of Animal Science · 73
Genome-wide association of meat quality traits and tenderness in swine1,2
2013 · D. J. Nonneman, S. D. Shackelford, et al. · Journal of Animal Science · 70
National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts1, 2
2012 · R. O. McKeith, G. D. Gray, et al. · Journal of Animal Science · 59
Relative contributions of animal and muscle effects to variation in beef lean color stability1,2
2010 · D. A. King, S. D. Shackelford, et al. · Journal of Animal Science · 58
Effects of shade and feeding zilpaterol hydrochloride to finishing steers on performance, carcass quality, heat stress, mobility, and body temperature1
2015 · B. M. Boyd, S. D. Shackelford, et al. · Journal of Animal Science · 54
Prevalence of the prion protein gene E211K variant in U.S. cattle
2008 · Michael P Heaton, John W Keele, et al. · BMC Veterinary Research · 54
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The effects of degree of dark cutting on tenderness and sensory attributes of beef1,2
2016 · A. L. Grayson, S. D. Shackelford, et al. · Journal of Animal Science · 53
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings
2005 · J.W. Ellebracht, D.A. King, et al. · Meat Science · 50
CAPN1, CAST, and DGAT1 genetic effects on preweaning performance, carcass quality traits, and residual variance of tenderness in a beef cattle population selected for haplotype and allele equalization1,2,3,4
2014 · R. G. Tait, S. D. Shackelford, et al. · Journal of Animal Science · 49
The caspase proteolytic system in callipyge and normal lambs in longissimus, semimembranosus, and infraspinatus muscles during postmortem storage1
2009 · C. M. Kemp, D. A. King, et al. · Journal of Animal Science · 49
Postmortem protein degradation is a key contributor to fresh pork loin tenderness
2017 · K. B. Carlson, K. J. Prusa, et al. · Journal of Animal Science · 47
Sampling and aging effects on beef longissimus color stability measurements1
2012 · D. A. King, S. D. Shackelford, et al. · Journal of Animal Science · 43
Characterization of variability in pork carcass composition and primal quality1,2,3
2017 · E. K. Arkfeld, D. A. Mohrhauser, et al. · Journal of Animal Science · 38
Works count: 106
Citation count: 3,832
H-index: 31
I10-index: 57
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