Match tier
Listed
Presence
Current · Arkansas
Last published
2023
Sources
OpenAlex · ORCID
Refreshed
2026-08-08
K
K. M. Harr
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
2 pubs
Research Areas
Biography and Research Information
OverviewAI-generated summary
K. M. Harr's research focuses on evaluating meat quality and consumer preferences. Recent publications investigate the impact of myoglobin denaturation across different degrees of doneness in beef muscles and examine consumer sensory responses to bone-in versus boneless beef cuts. Harr collaborates with researchers E. S. Beyer, J. L. Vipham, M. D. Zumbaugh, and K. J. Farmer, all affiliated with the Arkansas Agricultural Experiment Station, with whom they have co-authored two publications each. Harr's work contributes to understanding factors influencing the palatability and quality of meat products.
Metrics
- Publications: 2
Selected Publications
-
Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
Collaboration Network
Top Collaborators
K. J. Farmer
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
E. S. Beyer
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
S. G. Davis
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
M. D. Chao
2 shared publications
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
J. L. Vipham
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
M. D. Zumbaugh
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
T. G. O'Quinn
2 shared publications
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
Ellie G. Kidwell
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
K. R. Lybarger
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
L. A. Egger
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
M. C. Hunt
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
Similar Researchers
Based on overlapping research topics
J. L. Vipham
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
M. D. Chao
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
K. J. Farmer
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
K. R. Lybarger
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
M. D. Chao
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
Laura Egger
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties