Melvin C. Hunt - Concepedia

Author

Melvin C. Hunt

Kansas State University

Also Known As

Hunt, Melvin C., Hunt, Melvin Chase, M C Hunt, M Hunt, M. C. HUNT, M. C. Hunt, M. Hunt, M.C Hunt, M.C. HUNT, M.C. Hunt

306

Publications

10.4K

Citations

H-Index

111

Concepts

All Affiliations

Kansas State University University of Connecticut Oklahoma State University Swedish University of Agricultural Sciences

About

Melvin C. Hunt is an author at Kansas State University specializing in health sciences, meat science, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	39	96	7.7K
2	Public Health	20	30	1.4K
3	Education	18	24	1.7K
4	Medicine	17	22	916
5	Engineering	11	12	454

Melvin C. Hunt

139

Publications

9.7K

Citations

H-Index

Page 1

	Year	Citations
Current research in meat color R.A. Mancini, Melvin C. Hunt Meat Science NutritionColorimetryAgricultural EconomicsMeat QualityFood Quality	2005	2K
Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients E. S. TROUTT, Melvin C. Hunt, D.E. Johnson, Journal of Food Science NutritionFood CompositionLow‐fat Ground BeefAnimal NutritionFood Analysis	1992	361
Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle. G. Whipple, M. Koohmaraie, Michael E. Dikeman, Journal of Animal Science Muscle TemperatureLongissimus Muscle TendernessEducationLivestock HealthMeat Quality	1990	359
Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat E. S. TROUTT, Melvin C. Hunt, D.E. Johnson, Journal of Food Science NutritionAnimal NutritionHigh‐fat PattiesFood StructureFood Analysis	1992	250
Color and Heat Denaturation of Myoglobin Forms in Ground Beef Melvin C. Hunt, Oddvin Sørheim, Erik Slinde Journal of Food Science Animal PhysiologyFood ChemistryNutritionAnimal ScienceAnimal Nutrition	1999	240
American Meat Science Association Guidelines for Meat Color Measurement D. A. King, Melvin C. Hunt, Shai Barbut, Meat and Muscle Biology NutritionMeat Color Research.byFood AnalysisPhysiologyBioanalysis	2022	236
Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability Jiali Tang, C. Faustman, T.A. Hoagland, Journal of Agricultural and Food Chemistry	2005	219
Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients J. Claus, Melvin C. Hunt Journal of Food Science NutritionSoy ProteinOat FiberFood AnalysisAgricultural Economics	1991	189
Dry‐Aging Effects on Palatability of Beef Longissimus Muscle Robert E. Campbell, Melvin C. Hunt, Petros A. Levis, Journal of Food Science Animal PhysiologyDry AgingMuscle FunctionShelf LifeMuscle Injury	2001	187
PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLES Melvin C. Hunt, H. B. Hedrick Journal of Food Science Muscle FunctionPercent ReflectanceEducationAnatomyMeat Quality	1977	168

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