Browsing by Author "Chambers IV, E."

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Browsing by Author "Chambers IV, E."

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  • Factors causing livery flavor in beef steaks from the chuck and loin
    Yancey, E.J.; Dikeman, M.E.; Hachmeister, K.A.; Chambers IV, E.; Milliken, G.A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity ...
  • Flavor and aroma of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...
  • Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH
    Yancey, E.J.; Dikeman, M.E.; Hachmeister, K.A.; Chambers IV, E.; Milliken, G.A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...