J. L. Vipham
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
J. L. Vipham's research focuses on the quality and sensory evaluation of meat products. Their work has investigated changes in myoglobin denaturation across different degrees of beef doneness and the impact of accelerated aging on beef quality and enzyme activity. Vipham has also examined consumer perceptions, including sensory evaluations of bone-in versus boneless beef cuts and consumer thresholds for purchasing ground beef based on color and discoloration over various display periods. Additionally, their research includes comparative sensory evaluations of ground beef and plant-based alternatives in a hamburger application. Vipham has collaborated with researchers E. S. Beyer, K. J. Farmer, M. D. Chao, and K. R. Lybarger, all from the Arkansas Agricultural Experiment Station, on multiple publications.
Metrics
- Publications: 2
Selected Publications
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Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
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Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts (2023)
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Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display (2023)
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Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously (2023)
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Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application (2023)
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Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures (2019)
Collaboration Network
Top Collaborators
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
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