Match tier
Listed
Presence
Current · Arkansas
Last published
2023
Sources
OpenAlex · ORCID
Refreshed
2026-08-08
M
M. D. Zumbaugh
Researcher
Also affiliated: Kansas State University (2023)
Graduate Student Researcher
2 pubs
Research Areas
Biography and Research Information
OverviewAI-generated summary
M. D. Zumbaugh's research investigates factors influencing meat quality and consumer perception. Recent publications examine the relationship between myoglobin denaturation and the degree of doneness in beef, as well as consumer sensory evaluations of bone-in versus boneless beef cuts. Zumbaugh collaborates with researchers at the Arkansas Agricultural Experiment Station, including K. J. Farmer and S. G. Davis, on studies related to meat science.
Metrics
- Publications: 2
Selected Publications
-
Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles (2023)
Collaboration Network
Top Collaborators
K. J. Farmer
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
E. S. Beyer
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
S. G. Davis
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
K. M. Harr
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
M. D. Chao
Kansas State University (US)
2 shared publications
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
J. L. Vipham
Kansas State University
2 shared publications
In database
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
T. G. O'Quinn
Kansas State University (US)
2 shared publications
- Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
Ellie G. Kidwell
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
K. R. Lybarger
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
L. A. Egger
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
M. C. Hunt
Kansas State University
1 shared publication
In database
- Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles
Similar Researchers
Based on overlapping research topics
S. G. Davis
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
S. B. Bigger
Arkansas Agricultural Experiment Station
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
Plant and animal studies
L. A. Egger
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
K. J. Farmer
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
Seth Ellsworth
University of Arkansas at Fayetteville
Meat and Animal Product Quality
Consumer Behavior in Brand Consumption and Identification
Food composition and properties
G. Magnin-Bissel
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Food composition and properties
Plant and animal studies