Ellie G. Kidwell
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Researcher
Also affiliated: Kansas State University (2023)
Unknown Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
Ellie G. Kidwell's research focuses on the quality and properties of meat products. Her recent publications investigate changes in myoglobin denaturation and physiochemical properties in beef under various degrees of doneness and across different whole muscles. She has also evaluated the palatability traits of fresh and frozen beef strip loins after equal aging periods. Kidwell's work contributes to understanding how processing and cooking methods affect meat characteristics. Her scholarship metrics include an h-index of 2, with a total of 3 publications and 12 citations. She collaborates with researchers from the Arkansas Agricultural Experiment Station, including M. C. Hunt, K. R. Lybarger, L. A. Egger, and M. D. Zumbaugh.
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
- Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
- Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
- Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
- Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
- Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
- Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
- Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
- Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
- Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
- Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole 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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