Browsing by Author "Chambers IV, E."

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Browsing by Author "Chambers IV, E."

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  • Consumer acceptance 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)
    Acceptance of irradiated, chilled, boneless, pork chops and nonirradiated controls by consumers was not different. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about ...
  • Display life and related traits 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 vacuum-packaging caused a more intense and stable red color in boneless pork chops. Irradiation up to 2.5 kGy increased cooked internal redness in chilled chops. Oxidative rancidity was greater in aerobic ...
  • Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks
    Yancey, E.J.; Dikeman, M.E.; Smith, J.S.; Hachmeister, K.A.; Chambers IV, E.; Gadgil, P.; Milliken, G.A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥ 6.0) or normal (≤ 5.7) pH, and either slight or ...
  • 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 ...