Match tier
Listed
Presence
Current · Arkansas
Last published
2023
Sources
OpenAlex · ORCID
Refreshed
2026-08-08
M
M. D. Chao
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
2 pubs
Research Areas
Biography and Research Information
OverviewAI-generated summary
M. D. Chao's research focuses on beef quality and consumer perception, investigating factors that influence the eating experience of various beef cuts. Their work examines the role of specific muscle proteins, such as myosin heavy chain isoforms, and their relationship to muscle fiber characteristics and overall beef tenderness and palatability. Chao has also studied the impact of accelerated aging techniques, manipulating temperature and time, on beef quality attributes and enzyme activity, particularly in lower-quality cuts. A significant portion of their research addresses consumer preferences, evaluating how color and discoloration thresholds affect purchasing decisions for ground beef under different display conditions. This includes studies comparing consumer responses to ground beef and plant-based alternatives in a hamburger application.
Metrics
- Publications: 2
Selected Publications
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Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts (2023)
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Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display (2023)
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Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously (2023)
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Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application (2023)
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Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures (2019)
Collaboration Network
Top Collaborators
K. R. Lybarger
Arkansas Agricultural Experiment Station
2 shared publications
In database
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
E. S. Beyer
Kansas State University
2 shared publications
In database
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
K. J. Farmer
Arkansas Agricultural Experiment Station
2 shared publications
In database
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
L. A. Egger
Arkansas Agricultural Experiment Station
2 shared publications
In database
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
L. N. Drey
Arkansas Agricultural Experiment Station
2 shared publications
In database
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
J. L. Vipham
Kansas State University
2 shared publications
In database
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
M. D. Zumbaugh
2 shared publications
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
T. G. O'Quinn
2 shared publications
- Determination of Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Multiple Days of Display Simultaneously
- Consumer Color and Discoloration Thresholds for Purchase of Retail Ground Beef When Evaluating Packages of a Single Day of Display
C. K. Chun
Kansas State University (US)
2 shared publications
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluation of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Area on the Eating Quality of 11 Different Beef Muscles
Sara R. Hene
Kansas State University (US)
2 shared publications
- Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts
- Evaluation of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Area on the Eating Quality of 11 Different Beef Muscles
L. A. Egger
Kansas State University
1 shared publication
In database
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
K. J. Farmer
Arkansas Agricultural Experiment Station
1 shared publication
In database
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
E. S. Beyer
Kansas State University
1 shared publication
In database
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
K. R. Lybarger
Arkansas Agricultural Experiment Station
1 shared publication
In database
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
J. L. Vipham
Kansas State University
1 shared publication
In database
- Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Hamburger Application
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