Match tier
Likely match
Presence
Current · Arkansas
Last published
2022
Sources
OpenAlex · ORCID
Refreshed
2026-08-08
G
G. Magnin-Bissel
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Researcher
Also affiliated: Kansas State University (2021–2022)
Unknown Researcher
1 h-index
4 pubs
1 cited
Research Areas
Biography and Research Information
OverviewAI-generated summary
G. Magnin-Bissel's research investigates factors influencing meat tenderness, with a focus on biochemical contributions within various bovine muscles. Publications explore the role of collagen crosslinks in cooked meat toughness, using models such as stewed beef shank. Other work examines the preliminary contribution of different tenderness factors to specific beef cuts like loin, tri-tip, and heel. Research also indicates that native beef collagenase MMP-9 may enhance tenderness by degrading connective tissues during extended aging of beef. Magnin-Bissel collaborates with W. J. Wu and P. A. Hammond, both from the Arkansas Agricultural Experiment Station, with whom multiple shared publications exist.
Metrics
- h-index: 1
- Publications: 4
- Citations: 1
Selected Publications
-
Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef (2022)
-
An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles (2022)
Collaboration Network
Top Collaborators
A. A. Welter
Kansas State University (US)
4 shared publications
- A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
- Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
- Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef
T. G. O’Quinn
Kansas State University (US)
4 shared publications
- A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
- Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
- Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef
Colin K.Y. Chun
Kansas State University (US)
3 shared publications
- A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
- Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef
Michael D. Chao
Kansas State University (US)
3 shared publications
- A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
- Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef
W. J. Wu
Kansas State University
2 shared publications
In database
- A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
P. A. Hammond
Kansas State University
2 shared publications
In database
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
- Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef
Wen Wu
Kansas State University (US)
1 shared publication
- Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model
Chaeheon Chun
Kansas State University (US)
1 shared publication
- Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model
Chao Ma
Kansas State University (US)
1 shared publication
- Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model
D. L. Boyle
Kansas State University (US)
1 shared publication
- A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
E. Geisbrecht
Kansas State University
1 shared publication
In database
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
Larissa A. Koulicoff
Kansas State University (US)
1 shared publication
- Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef
Similar Researchers
Based on overlapping research topics
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