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Meat Science |
Department of Animal Sciences and Industry |
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Meat Science |
Department of Animal Sciences and Industry |
Meat Science Faculty |
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| Dr. Melvin Hunt Professor Animal Sciences & Industry 224 Weber Hall Manhattan, KS 66506 Phone: (785) 532-1232 Fax: (785) 532-7059 E-mail: mchunt@ksu.edu |
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| Specific Research Interests: Chemical and physical properties of fresh and processed meats, especially those related to myoglobin chemistry, Meat color, and Color measurement |
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| Research Areas of Emphasis: Food Safety (Pre- and Post-Harvest) Muscle Biochemistry Meat Science Packaging Product Development Value-Added |
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| Faculty Status: 50% Teaching, 50% Research Undergraduate Faculty Graduate Faculty |
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| Recent Publications: Campbell, R.G., M.C. Hunt, P. Levis, and E. Chambers IV. 2000. Dry-aging effects on palatability of beef strip loins. J. Food Sci. In Press. Lien, R., M.C. Hunt, S. Anderson, D.H. Kropf, T.M. Loughin, M.E. Dikeman, and J. Velazco. 2001. Effects of endpoint temperature on the internal color of pork patties of different myoglobin form, initial cooking state and quality. J. Food Sci. Accepted. Sammel, L.M., M.C. Hunt, D.H. Kropf, K.A. Hachmeister, and D.E. Johnson. 2002. Comparison of assays for metmoglobin reducing ability in beef inside and outside semimembranosus muscle. J. Food Sci. 67:978-984. Sammel, L.M., M.C. Hunt, D.H. Kropf, K.A. Hachmeister, C.L. Kastner, and D.E. Johnson. 2002. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. J. Food Sci. J. Food Sci. 67:1323-1330. Lawrence, T.E., M.C. Hunt , and D.H. Kropf. 2002. Surface roughening of precooked, cured beef round muscles reduces iridescence. J. Muscle Foods 13:69-73. |
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| Courses: ASI 350 Meat Science ASI 610 Processed Meat Operations ASI 930 Advanced Meat Science GENAG 500 Food Science Senior Seminar |
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Updated 11/19/02
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