M. D. Zumbaugh Data-verified

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

Researcher

UA Div. of Agriculture
Last publication 2023 Last refreshed 2026-05-16

grad_student

2 pubs

Research Areas

OverviewAI-generated summary

M. D. Zumbaugh's research focuses on the sensory evaluation and quality attributes of meat products. Their work has investigated how different degrees of doneness affect myoglobin denaturation in beef muscles. Additionally, Zumbaugh has studied consumer perceptions of palatability, comparing bone-in versus boneless beef cuts. These studies contribute to understanding meat science and consumer preferences.

Metrics

  • Publications: 2

Selected Publications

  • Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
    DOI OpenAlex
  • Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability (2023)
    DOI OpenAlex

View all publications on OpenAlex →

Collaborators

Researchers in the database who share publications

E. S. Beyer Arkansas Agricultural Experiment Station 2 shared publications J. L. Vipham Arkansas Agricultural Experiment Station 2 shared publications K. J. Farmer Arkansas Agricultural Experiment Station 2 shared publications K. J. Farmer Arkansas Agricultural Experiment Station 2 shared publications S. G. Davis Arkansas Agricultural Experiment Station 2 shared publications K. M. Harr Arkansas Agricultural Experiment Station 2 shared publications K. J. Farmer Arkansas Agricultural Experiment Station 2 shared publications M. C. Hunt Arkansas Agricultural Experiment Station 1 shared publication

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