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J. C. Brooks, Ph.D.

Affiliations: 
2000 Texas A & M University, College Station, TX, United States 
Area:
Animal Physiology Biology, Food Science and Technology Agriculture, Anatomy Biology
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Jeffrey W. Savell grad student 2000 Texas A & M
 (Perimysium thickness as an indicator of beef tenderness.)

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Publications

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Roseland JM, Nguyen QV, Douglass LW, et al. (2018) Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study Journal of Food Composition and Analysis. 66: 55-64
McNeill SH, Cifelli AM, Roseland JM, et al. (2017) A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free. Nutrients. 9
Martinez HA, Arnold AN, Brooks JC, et al. (2017) National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef Meat and Muscle Biology. 1: 138
Roseland J, Williams J, Nguyen Q, et al. (2016) USDA provides new and updated meat nutrient data and applications, through university and industry collaborations Meat Science. 112: 148-149
Acheson RJ, Woerner DR, Martin JN, et al. (2015) Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. Meat Science. 110: 236-244
Acheson RJ, Woerner DR, Martin JN, et al. (2015) Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round Meat Science. 110: 236-244
Roseland JM, Nguyen QV, Williams JR, et al. (2015) Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts Journal of Food Composition and Analysis. 43: 131-139
Tedford JL, Rodas-González A, Garmyn AJ, et al. (2014) U. S. consumer perceptions of U. S. and Canadian beef quality grades. Journal of Animal Science. 92: 3685-92
West SE, Harris KB, Haneklaus AN, et al. (2014) Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck. Meat Science. 97: 558-67
Martin JN, Brooks JC, Thompson LD, et al. (2013) Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate. Meat Science. 95: 486-94
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