Melvin Chase Hunt

1975- Animal Sciences and Industry Kansas State University, Manhattan, KS, United States 
"Melvin Chase Hunt" OR "Melvin C Hunt"


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Harold Burdette Hedrick grad student 1973 University of Missouri
 (Histochemical, histological and physico-chemical characteristics of bovine muscle from four quality groups)
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Shivas SD, Kropf DH, Hunt MC, et al. (2019) Effects of Ascorbic Acid on Display Life of Ground Beef. Journal of Food Protection. 47: 11-15
Thomas JD, Allen DM, Hunt MC, et al. (2019) Nutritional Regime, Post-Slaughter Conditioning Temperature, and Vacuum Packaging Effects on Bacteriology of Beef Carcasses and Retail Meat Cuts . Journal of Food Protection. 40: 678-682
Mohan A, Pohlman FW, McDaniel JA, et al. (2012) Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef. Journal of Food Science. 77: M188-93
Mohan A, Hunt MC, Barstow TJ, et al. (2010) Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles. Meat Science. 86: 304-10
Raines CR, Hunt MC, Unruh JA. (2010) Contributions of muscles of various color stabilities to the overall color stability of ground beef Journal of Food Science. 75
Raines CR, Hunt MC. (2010) Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaks Journal of Food Science. 75
Mohan A, Hunt MC, Muthukrishnan S, et al. (2010) Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenases. Journal of Agricultural and Food Chemistry. 58: 7021-9
Mohan A, Muthukrishnan S, Hunt MC, et al. (2010) Kinetics of myoglobin redox form stabilization by malate dehydrogenase. Journal of Agricultural and Food Chemistry. 58: 6994-7000
Raines CR, Hunt MC, Unruh JA. (2009) Cow biological type affects ground beef colour stability. Meat Science. 83: 752-8
Mohan A, Dunn J, Hunt MC, et al. (2009) Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopy. Journal of Food Science. 74: M411-7
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