Ellie G. Kidwell
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Also affiliated: Kansas State University (2023)
Research Areas
Biography and Research Information
OverviewAI-generated summary
Ellie G. Kidwell researches meat science, focusing on the palatability and physiochemical properties of beef. Her work investigates how factors such as aging periods and degrees of doneness influence the characteristics of beef strip loins and other whole muscles. Kidwell's recent publications examine changes in myoglobin denaturation and other physiochemical properties across different cooking levels and muscle types. She has a h-index of 2 with 14 total citations across her 3 publications. Kidwell collaborates with K. R. Lybarger, L. A. Egger, M. D. Zumbaugh, and K. J. Farmer, all affiliated with the Arkansas Agricultural Experiment Station.
Metrics
- h-index: 2
- Publications: 3
- Citations: 14
Selected Publications
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Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (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
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