Melvin C. Hunt

Research.com Recognitions

• 2014 - ASAS Fellow: Research Category, American Society of Animal Science
• 2006 - Meats Research Award, American Society of Animal Science

Overview

Best Publications

• Current research in meat color

  R.A. Mancini;M.C. Hunt

  2510
  Citations

• Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients

  E.S. Troutt;M.C. Hunt;D.E. Johnson;J.R. Claus

  476
  Citations

• Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

  E. S. Troutt;M. C. Hunt;D. E. Johnson;J. R. Claus

  331
  Citations

• Color and Heat Denaturation of Myoglobin Forms in Ground Beef

  M.C. Hunt;O. Sørheim;E. Slinde

  308
  Citations

• Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients

  J.R. Claus;M.C. Hunt

  257
  Citations

• Dry-Aging Effects on Palatability of Beef Longissimus Muscle

  R.E. Campbell;M.C. Hunt;P. Levis;E. Chambers

  249
  Citations

• Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability

  Jiali Tang;Cameron Faustman;Thomas A. Hoagland;Richard A. Mancini

  247
  Citations

• Improving beef color stability: practical strategies and underlying mechanisms.

  Surendranath P. Suman;Melvin C. Hunt;Mahesh N. Nair;Gregg Rentfrow

  232
  Citations

• PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLES

  M. C. Hunt;H. B. Hedrick

  224
  Citations

• EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA

  J. R. Claus;M. C. Hunt;C. L. Kastner

  219
  Citations

• Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle

  L.M. Sammel;M.C. Hunt;D.H. Kropf;K.A. Hachmeister

  199
  Citations

• Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.

  Yuan H. Brad Kim;Danyi Ma;Derico Setyabrata;Mustafa M. Farouk

  191
  Citations

• Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef

  M. C. Hunt;R. A. Mancini;K. A. Hachmeister;D. H. Kropf

  172
  Citations

• Occurrence of heterocyclic amines in cooked meat products.

  Kanithaporn Puangsombat;Priyadarshini Gadgil;Terry A. Houser;Melvin C. Hunt

  170
  Citations

• Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times ☆

  S.L. DeGeer;M.C. Hunt;C.L. Bratcher;B.A. Crozier-Dodson

  168
  Citations

• Mechanism for lactate-color stabilization in injection-enhanced beef

  Yuan H Kim;Melvin C Hunt;Richard A Mancini;Mark Seyfert

  167
  Citations

• Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics

  J.R. Claus;M.C. Hunt;C.L. Kastner;D.H. Kropf

  149
  Citations

• Nutritional Regime Effects on Quality and Yield Characteristics of Beef

  A. R. Harrison;M. E. Smith;D. M. Allen;M. C. Hunt

  143
  Citations

• Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

  M.A. Hague;K.E. Warren;M.C. Hunt;D.H. Kropf

  142
  Citations

• Effects of calcium salts on beef longissimus quality.

  T.E Lawrence;M.E Dikeman;M.C Hunt;C.L Kastner

  141
  Citations