Browsing by Author "Kropf, D.H."

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Browsing by Author "Kropf, D.H."

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  • Accelerated versus conventional beef production and processing
    Dikeman, M.E.; Nagele, K.N.; Myers, S.M.; Schalles, R.R.; Kropf, D.H.; Kastner, C.L.; Russo, F.A. (American Society of Animal Science, 1985)
    Twenty-four 8-mo-old Angus X Hereford (A X H) reciprocal crossbred steers and 28 3/8 Simmental X 1/4 Chianina X 3/8 Angus or Hereford steers (S X C) were utilized to study two production systems and two carcass-processing ...
  • Ascorbic acid and ground beef display life
    Shivas, S.D.; Kropf, D.H.; Kastner, C.L.; Hunt, M.C.; Kendell, J.L.A.; Dayton, A.D. (Kansas State University. Agricultural Experiment Station, 1983)
    Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and ...
  • Barrow, gilt comparisons -- gains and carcass composition at various ration protein levels
    Kropf, D.H.; Kasten, L.H.; Koch, B.A.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1968)
    Many studies have reported that barrows gain more rapidly than gilts, but gilts excell in carcass muscling and trimness. Recently, considerable interest has been directed toward determining ration protein needs of barrows ...
  • Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin
    Kenney, P.B.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was ...
  • Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle
    Kenney, P.B.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Five percent fish surimi, unwashed or washed ground beef, and washed or unwashed beef hearts were evaluated in precooked, chunked and formed, restructured beef roasts to determine if they would increase bind in ...
  • Bone-in pork loins: modified atmosphere packaging to extend shelf-life
    Warren, K.E.; Hunt, M.C.; Marksberry, C.L.; Sorheim, O.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas composition, as well as the influence of fat trim level and location of loin in the box on shelf life characteristics. ...
  • Can "natural" flavorings enhance the flavor of low-fat ground beef?
    Carmack, C.F.; Kastner, C.L.; Hunt, M.C.; Kropf, D.H.; Schwenke, J.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used ...
  • Carcass characteristics, palatability, and shelf life on beef finished on selected feeding regimes
    Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.; Chen, V.; Corte, O.; Gutowski, G.H.; Harrison, A.R.; Kuntapanit, C.; Thomas, J.D.; McCurry (Smith), M.E. (Kansas State University. Agricultural Experiment Station, 1978)
    This report terminates a 3-year study and includes data from this past year. Previous results were reported in the 1976 and ’77 Cattlemen’s Day Report.
  • Carcass evaluation procedures compared
    Kropf, D.H.; Bergkamp, J.L.; Berroth, J.N. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1969)
    This study compared various methods of evaluating carcasses. Data from 57 barrows on feeding trials for a barrow contest at the 1968 Kansas State Fair in Hutchinson were used.The barrows went on test weighing approximately ...
  • Changes in beef carcass composition with changes in animal weight and finish
    Tuma, H.J.; Kropf, D.H.; Kolstad, S.P.; Mackintosh, D.L. (Kansas Agricultural Experiment Station, 1967)
    Information on animal growth and development, although complex and not fully understood, is necessary to determine the stage at which a beef animal will produce the most desirable carcass. True growth involves an increase ...
  • Characteristics of beef finished on selected feeding regimes
    Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.; Gutowski, G.; Harrison, A.; Smith, M.E. (Kansas State University. Agricultural Experiment Station, 1977)
    Thirty-eight crossbred steers of known background were randomly assigned to four feeding regimes. All initially were fed on a brome and bluestem pasture supplemented during winter with alfalfa and protein. Ten grass-fed ...
  • Characteristics of frankfurters from preblended pork
    Kastner, C.L.; Choi, Y.I.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended ...
  • Characteristics of preblended pork during cooler storage
    Kastnter, C.L.; Choi, Y.I.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on bacteria, TBA (measure of fat rancidity), and pH values of ...
  • Color formation and retention in fresh beef
    Kropf, D.H.; Hunt, M.C.; Piske, D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    We conducted two studies in response to a severe problem with ground beef color encountered by beef fabricators and retailers. We concluded that: (1) Loss of muscle chemical-reducing capability upon grinding, with subsequent ...
  • Comparison of feed consumption of pigs in two lines
    Wheat, J.D.; Kropf, D.H.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1976)
    Pigs in the control line ate more, grew faster, and were less efficient than those in the select line.
  • Comparison of pork carcass evaluation procedures
    Stiffler, D.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1970)
    Carcass data were obtained from 28 barrows from the Kansas Swine Testing Station and 31 from the Kansas State Barrow Contest in 1969. All were slaughtered and standard measurements taken. Each carcass was cut to wholesale ...
  • Comparison of ram, wether and ewe market lamb slaughter and carcass characteristics
    Kropf, D.H.; Menzies, C.S.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 1967)
    Lambs used were sired by Hampshire rams the first two years; by Hampshire, Suffolk, Southdown, Dorset, and Rambouillet rams the third year. All lambs were from western ewes and were individually slaughtered as they reached ...
  • Comparison of slaughter and carcass characteristics of ram, wether and ewe lambs
    Kropf, D.H.; Mackintosh, D.L.; Hinnergardt, L.C.; Flectcher, R.C.; Menzies, C.S.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 1965)
    Lambs of known history were individually slaughtered as they attained 95 pounds live weight. Quality and quantity factors were evaluated and measurements taken after carcasses were chilled 48 hoours. Carcasses were broken ...
  • Comparison of slaughter and carcass characteristics of ram, wether and ewe market lambs
    Kropf, D.H.; Mackintosh, D.L.; Hinnergardt, L.C.; Menzies, C.S.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 1966)
    Lambs sired by Hampshire rams and from western ewes were individually slaughtered as they reached 96 lbs. live weight. Quality and quantity factors were evaluated after carcasses were chilled 48 hours. Carcasses were ...
  • 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 ...