Jeffrey Savell

University Distinguished Professor

Texas A&M University

United States

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About

Jeffrey Savell is a University Distinguished Professor at Texas A&M University, United States. His research encompasses various aspects of beef quality, including consumer evaluations, carcass characteristics, and metabolic contributions to flavor. Recent publications highlight his work on dietary supplementation in livestock and its effects on quality attributes relevant to the meat industry.

Articles (18)

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2025

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2020

Collaborators (2)

Jason Sawyer

Chief Science Officer

Eastern University

UNITED STATES

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Loni Lucherk

West Texas A&M University

UNITED STATES

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Jeffrey Savell

Research Interests

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Articles (18)

National Beef Quality Audit-2022: Harvest-floor assessments of hide defects, carcass defects, and offal condemnations that affect value of carcasses and by-products from market cows and bulls

Consumer Evaluations and Warner-Bratzler Shear Force of Foodservice Tenderloin Steaks Sourced From Different Market Classes of Domestic and Imported Beef

National Beef Quality Audit – 2022: Instrument grading assessments of carcass characteristics of fed steers and heifers

Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

Dietary glycine supplementation activates mechanistic target of rapamycin signaling pathway in tissues of pigs with intrauterine growth restriction

Dietary glycine supplementation enhances glutathione availability in tissues of pigs with intrauterine growth restriction

National Beef Quality Audit-2022 Phase 1: face-to-face and digital interviews

National Beef Quality Audit-2022: in-plant assessments of quality and yield determining carcass characteristics of fed steers and heifers

Dietary glycine supplementation enhances creatine availability in tissues of pigs with intrauterine growth restriction

Quality and Palatability of Beef Subprimals Subjected to Various Frozen/Refrigerated Storage Conditions

Dietary glycine supplementation enhances postweaning growth and meat quality of pigs with intrauterine growth restriction

Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations

Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork

Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 2. Palatability

Genome association of carcass and palatability traits from Bos indicus-Bos taurus crossbred steers within electrical stimulation status and correspondence with steer temperament 3. Aroma and flavor attributes of cooked steaks

Collaborators (2)

Jason Sawyer

Loni Lucherk

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