G. Magnin-Bissel Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
unknown
Research Areas
Biography and Research Information
OverviewAI-generated summary
G. Magnin-Bissel's research focuses on the biochemical factors influencing meat tenderness. Investigations have explored the contribution of various tenderness factors to beef loin, tri-tip, and heel. Studies have examined the role of native beef collagenase MMP-9 in degrading connective tissues, potentially improving tenderness in aged beef. Research has also delved into the influence of different biochemical tenderness factors across eight distinct bovine muscles and investigated the contribution of mature collagen crosslinks to toughness in stewed beef shank using a specific model. Collaborations include W. J. Wu, P. A. Hammond, and E. Geisbrecht, with whom Magnin-Bissel has co-authored multiple publications.
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)
-
A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness (2021)
-
Investigating the Contribution of Mature Collagen Crosslinks to Cooked Meat Toughness Using a Stewed Beef Shank Model (2021)
Collaborators
Researchers in the database who share publications
Similar Researchers
Based on overlapping research topics