G. Magnin-Bissel
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Also affiliated: Kansas State University (2021–2022)
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
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Native Beef Collagenase MMP-9 May Contribute to Tenderness Improvement by Degrading Connective Tissues in Extended Aged Beef (2022)
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An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles (2022)
Collaboration Network
Top Collaborators
- 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
- 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
- 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
- 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
- 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
- An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
- 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
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