P. E. Bouton

2.9k total citations · 1 hit paper
56 papers, 2.3k citations indexed

About

P. E. Bouton is a scholar working on Animal Science and Zoology, Biomedical Engineering and Molecular Biology. According to data from OpenAlex, P. E. Bouton has authored 56 papers receiving a total of 2.3k indexed citations (citations by other indexed papers that have themselves been cited), including 52 papers in Animal Science and Zoology, 9 papers in Biomedical Engineering and 8 papers in Molecular Biology. Recurrent topics in P. E. Bouton's work include Meat and Animal Product Quality (51 papers), Animal Nutrition and Physiology (18 papers) and Collagen: Extraction and Characterization (6 papers). P. E. Bouton is often cited by papers focused on Meat and Animal Product Quality (51 papers), Animal Nutrition and Physiology (18 papers) and Collagen: Extraction and Characterization (6 papers). P. E. Bouton collaborates with scholars based in Australia, United States and United Kingdom. P. E. Bouton's co-authors include P. V. HARRIS, WR Shorthose, D. Ratcliff, J. J. MACFARLANE, A. L. Ford, J. M. O'SHEA, F.D. Shaw, John M. Snowden, S.L. Beilken and F. D. Carroll and has published in prestigious journals such as Journal of Food Science, Meat Science and International Journal of Food Science & Technology.

In The Last Decade

P. E. Bouton

56 papers receiving 2.1k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

1971 343 citations P. E. Bouton, P. V. HARRIS et al. Journal of Food Science profile →

Peers

Countries citing papers authored by P. E. Bouton

Since Specialization

Citations

This map shows the geographic impact of P. E. Bouton's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by P. E. Bouton with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites P. E. Bouton more than expected).

Fields of papers citing papers by P. E. Bouton

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by P. E. Bouton. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by P. E. Bouton. The network helps show where P. E. Bouton may publish in the future.

Co-authorship network of co-authors of P. E. Bouton

This figure shows the co-authorship network connecting the top 25 collaborators of P. E. Bouton. A scholar is included among the top collaborators of P. E. Bouton based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with P. E. Bouton. P. E. Bouton is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	A Comparison of Some Properties of Meat from Young Buffalo ( Bubalus bubalis and Cattle 1986 ·Journal of Food Science ·Joseph W. F. Robertson, D. Ratcliff, P. E. Bouton, P. V. HARRIS, WR Shorthose	14
2	Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C 1986 ·Journal of Food Science ·S.L. Beilken, P. E. Bouton, P. V. HARRIS	39
3	Pressure-heat treatment of meat: A comparison of beef and buffalo meat 1984 ·Meat Science ·Joseph W. F. Robertson, P. E. Bouton, P. V. HARRIS, J. J. MACFARLANE, WR Shorthose	4
4	Electrical Stimulation of Mutton 1984 ·Journal of Food Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose	6
5	Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophy 1982 ·Meat Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose, R. W. B. Ellis, (unknown)	15
6	A comparison of the meat properties of pasture-fed steers, heifers, pregnant heifers and spayed heifers 1982 ·Meat Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose, (unknown)	6
7	The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking 1982 ·Meat Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose	9
8	Influence of pH on the Warner-Bratzler shear properties of mutton 1982 ·Meat Science ·P. E. Bouton, P. V. HARRIS, J. J. MACFARLANE, WR Shorthose	18
9	A Comparison Between Two Different Shear Systems Used for Measuring Meat Tenderness 1982 ·Journal of Food Science ·A.J. Møller, P. E. Bouton, P. V. HARRIS, P. N. Jones	1
10	Changes in the Tenderness of Meat Cooked at 50–65°C 1981 ·Journal of Food Science ·P. E. Bouton, P. V. HARRIS	49
11	Electrical stimulation of beef sides 1980 ·Meat Science ·P. E. Bouton, A. L. Ford, P. V. HARRIS, F.D. Shaw	53
12	Influence of animal age on the tenderness of beef: Muscle differences 1978 ·Meat Science ·P. E. Bouton, (unknown), P. V. HARRIS, WR Shorthose, D. Ratcliff, (unknown)	54
13	Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophy 1978 ·Meat Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose, R. W. B. Ellis	10
14	Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat 1977 ·Meat Science ·P. E. Bouton, P. V. HARRIS, J. J. MACFARLANE, J. M. O'SHEA	31
15	FACTORS INFLUENCING COOKING LOSSES FROM MEAT 1976 ·Journal of Food Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose	17
16	CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION 1975 ·Journal of Food Science ·P. E. Bouton, P. V. HARRIS, WR Shorthose	97
17	A technique for producing ovine muscles of predetermined ultimate pH. 1974 ·P. E. Bouton, (unknown), WR Shorthose	1
18	INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE 1973 ·Journal of Food Science ·P. E. Bouton, (unknown), P. V. HARRIS, WR Shorthose	104
19	EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS 1973 ·Journal of Food Science ·P. E. Bouton, F. D. Carroll, (unknown), P. V. HARRIS, WR Shorthose	48
20	The effects of castration and of the poll gene on prime lamb production 1964 ·Australian Journal of Experimental Agriculture and Animal Husbandry ·(unknown), (unknown), P. E. Bouton	6

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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