K. J. Farmer
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
K. J. Farmer's research focuses on consumer perceptions and sensory evaluations of meat products, particularly beef. Recent publications investigate consumer color and discoloration thresholds for ground beef purchasing decisions, examining how these perceptions are affected by single versus multiple days of display. Other work explores the impact of bone-in versus boneless cuts on beef palatability and the sensory differences between ground beef and plant-based alternatives in a hamburger application. The research also touches upon myoglobin denaturation in relation to different degrees of doneness in beef muscles. Farmer collaborates with several researchers from the Arkansas Agricultural Experiment Station, including K. R. Lybarger, L. A. Egger, M. D. Chao, and M. D. Zumbaugh, with whom they share multiple publications.
Metrics
- Publications: 2
Selected Publications
-
Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
-
Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display (2023)
-
Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously (2023)
-
Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application (2023)
Collaboration Network
Top Collaborators
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
Similar Researchers
Based on overlapping research topics