P. A. Hammond
Researcher
Also affiliated: Kansas State University (2022)
Graduate Student Researcher
Research Areas
Biography and Research Information
OverviewAI-generated summary
P. A. Hammond's research focuses on understanding the biochemical factors influencing meat tenderness, particularly in beef. Their work investigates the role of native beef collagenase MMP-9 in degrading connective tissues, a process that may contribute to improved tenderness during extended aging periods. Hammond also examines the influence of various biochemical tenderness factors across different bovine muscles.
Hammond has contributed to two publications, both in 2022. Key collaborators include G. Magnin-Bissel and W. J. Wu, both affiliated with the Arkansas Agricultural Experiment Station, with whom Hammond has co-authored multiple publications.
Metrics
- Publications: 2
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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