Browsing by Author "Kropf, D.H."

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Browsing by Author "Kropf, D.H."

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  • Improved pork products for the 1990's
    Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1989)
    The word "improved" in a commercial sense means "altered product characteristics to meet the consumers' real and perceived needs." The pork industry in the 90's must progress toward offering products designed to meet ...
  • Improving color stability of beef top round
    Sammel, L.M.; Hunt, M.C.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome condition for the meat industry. We examined influences of pre-rigor temperature and pH decline on chemistry of the inside ...
  • Influence of breeding and length of feeding period on carcass characteristics and palatability of beef
    Tuma, H.J.; Kropf, D.H.; Mackintosh, D.L.; Alschwede, G.A. (Kansas Agricultural Experiment Station, 1966)
    Carcass measurement, muscle quality, and palatability data have been collected on 88 paternal half-sib Angus steers. At weaning they were subdivided into one of the 11 nutritional and management regimes shown in Table ...
  • Influence of breeding and length of feeding period on carcass characteristics and palatability of beef
    Mackintosh, D.L.; Kropf, D.H.; Flectcher, R.C.; Ahlschwede, G.A. (Kansas Agricultural Experiment Station, 1965)
    During 1962-63, in cooperation with the American Hereford Association, 76 head of Hereford steers, sired by four different bulls, were slaughtered in Kansas City and the rib cut from 40 (10 from each sire group) was purchased ...
  • Influence of breeding and length of feeding period on carcass characteristics and palatability of beef
    Mackintosh, D.L.; Kropf, D.H.; Harrison, D.L.; Moore, E.R.; Ahlschwede, G. (Kansas Agricultural Experiment Station, 1964)
    Sixty-four steer calves owned by Martin K. Eby and sired by the same bull were selected randomly from the 1962 fall calf crop. The calves were randomly selected and sorted into eight groups and placed in the feedlot. The ...
  • Influence of dietary lysine on carcass characteristics of high-lean growth gilts fed from 80 to 160 lb
    Friesen, K.G.; Nelssen, J.L.; Goodband, R.D.; Tokach, M.D.; Unruh, J.A.; Kropf, D.H.; Kerr, B.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    Seventy-two high-lean growth gilts (initially 75.5 lb BW) were used to determine the influence of dietary lysine on carcass characteristics at 120 and 160 lb. Gilts were randomly selected for slaughter when the average ...
  • Influence of dietary lysine on growth performance and tissue accretion rates of high-lean growth gilts fed from 80 to 160 lb
    Friesen, K.G.; Nelssen, J.L.; Goodband, R.D.; Tokach, M.D.; Unruh, J.A.; Kropf, D.H.; Kats, L.J.; Kerr, B.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    One-hundred eight high-lean growth gilts (75.5 lb initial weight) were used to determine the dietary lysine requirement to maximize growth performance and protein accretion from 80 to 160 lb. The experiment was designed ...
  • Influence of dietary lysine on growth performance of high-lean growth gilts fed from 160 to 300 lb
    Friesen, K.G.; Nelssen, J.L.; Goodband, R.D.; Tokach, M.D.; Unruh, J.A.; Kropf, D.H.; Owen, K.Q.; Richert, B.T.; Kats, L.J.; Kerr, B.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    One-hundred eight high-lean growth gilts (159.6 lb) were used to determine the dietary lysine requirement to optimize growth performance from 160 to 300 lb. The experiment was designed as a randomized complete block, ...
  • Influence of duration of dietary vitamin E supplementation on fresh and cured pork color stability
    Stika, J.F.; Unruh, J.A.; Kropf, D.H.; Goodband, R.D.; Hunt, M.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Supplementing finishing pigs genetically predisposed to lipid deposition with atocopheryl acetate above 12 IU/lb of feed for as long as 70 d did not improve color stability of fresh and cured pork. Tissue a-tocopherol ...
  • Influence of duration of dietary vitamin E supplementation on swine growth performance and carcass quality
    Stika, J.F.; Unruh, J.A.; Goodband, R.D.; Kropf, D.H.; Hunt, M.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Supplementing medium-lean genotype pigs with supranutritional concentrations of dietary vitamin E (91 IU d-a-tocopheryl acetate/lb of feed) for as long as 70 d during the finishing phase was not effective in improving swine ...
  • Influence of sire on quality of beef
    Mackintosh, D.L.; Kropf, D.H.; Good, D.L.; Wheat, J.D.; Teagarden, J.; Harrison, D.L. (Kansas Agricultural Experiment Station, 1964)
    Seventy head of fed Hereford steers, sired by four different bulls, were slaughtered in Kansas City, and the rib cut from 40 (10 for each sire) returned to Manhattan for detailed analysis. Cooking data are now available ...
  • Lighting effects on beef carcass grade factors
    Kropf, D.H.; Dikeman, M.E.; Hunt, M.C.; Cross, H.R. (Kansas State University. Agricultural Experiment Station, 1983)
    Beef carcass quality factors were evaluated under 25 different lighting systems (five lighting types each at five light intensities). Cool White fluorescent caused the darkest and most mature lean score, but marbling ...
  • Low-phosphorus diets during late-finishing decrease cost of gain with minimal effect on growth performance, carcass characteristics, and meat quality
    Mavromichalis, I.; Kim, I.H.; Hancock, J.D.; Burnham, L.L.; Kropf, D.H.; Rantanen, M.M.; Hines, R.H.; Behnke, K.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Partially omitting (up to 66 %) the supplemental inorganic phosphorus (P) source from a late-finishing (190 to 250 lb) diet resulted in slightly greater ADG and backfat thickness, which probably resulted from the greater ...
  • Maximizing desirable ground beef color with cold storage and display temperatures
    Mancini, R.A.; Hunt, M.C.; Kropf, D.H.; Hachmeister, K.A.; Johnson, D.E.; Fox, S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared ...
  • Mechanical blade tenderization of meat
    Burson, D.E.; Hayward, L.H.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station, 1979)
    We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy levels and varied lengths of time. Blade tenderized and non-tenderized boneless rib steaks were evaluated by a taste panel ...
  • Methods of improving quality of grass-fed beef
    Hunt, M.C.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.; Chen, V.; Harrison, A.; Corte, O.; Kuntapanit, C.; Smith, M.E.; Thomas, J. (Kansas State University. Agricultural Experiment Station, 1976)
    Ten steers of known background, approximately 18 months old, and wintered on alfalfa and protein were finished on a brome and bluestem grazing program. Carcass characteristics were measured. The influence of conditioning ...
  • Methods of tenderization for value-added, hot-boned, restructured, pre-cooked roasts from cows
    Flores, H.A.; Kastner, C.L.; Kropf, D.H.; Hunt, M.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1986)
    Restructured, pre-cooked roasts were prepared from four hot-boned USDA Utility grade cow carcasses. Before forming the roasts, meat was either blade tenderized, manually trimmed of large connective tissue deposits, or ...
  • Muscling selection in swine and its effect on carcass traits
    Wheat, J.D.; Kropf, D.H.; Hines, R.H.; Chang, C.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1973)
    Pigs farrowed in May, 1972, were the first born in the select and control lines. Performances of animals in the two lines were essentially the same. However, ham firmness and color differed significantly (P<0.0l) between ...
  • Muscling selection in swine and its effect on carcass traits
    Wheat, J.D.; Hines, R.H.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1972)
    We are attempting to develop a well-muscled line of Durocs by selecting for minimum back fat and maximum loin eye area as estimated by the Anscan and to form a control line by randomly selecting from the same base population. ...
  • Nutritional effects of beef connective tissue characteristics and eating qualities
    Wu, J.J.; Kastner, C.L.; Hunt, M.C.; Kropf, D.H.; Allen, D.M. (Kansas State University. Agricultural Experiment Station, 1981)
    We compared taste panel and connective tissue characteristics of beef fed a high energy diet with beef fed grass. The high energy diet produced higher USDA quality and yield grades, more rapid weight gain, and increased ...