Browsing by Author "Kropf, D.H."

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Browsing by Author "Kropf, D.H."

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  • Use of visual appearance as an indicator of degree of doneness in ground beef patties
    Warren, K.E.; Hunt, M.C.; Hague, M.A.; Kropf, D.H.; Stroda, S.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. Because of difficulties in measuring internal temperature of ground beef patties, visual indicators usually are used ...
  • Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roasts
    Garcia Zepeda, C.M.; Kastner, C.L.; Kropf, D.H.; Hunt, M.C.; Kenney, P.B.; Schwenke, J.R.; Schleusener, D.S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Surimi-like materials from boar and sow muscle and Alaska pollack surimi were evaluated at a 5% inclusion level in a restructured, precooked (158°F) pork roast. Meat batches were formulated to contain 95% chunked ham ...
  • Vacuum-packaged ground beef: the influence of color and educational materials on consumer acceptance
    Lynch, N.M.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1985)
    Questionnaires were completed by 1750 Kansas grocery shoppers in selected Dillon's supermarkets to determine how product color and educational materials affected their purchase intent of vacuum-packaged ground beef. Half ...
  • Vacuum-packaged versus conventionally packaged ground beef: the influence of packaging on consumer acceptance and flavor characteristics
    Lynch, N.M.; Kastner, C.L.; Caul, J.F.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1985)
    Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by ...
  • Will blade tenderization decrease iridescence in cooked beef semitendinosus muscle?
    Obuz, E.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in ...
  • Will porcine somatotropin (pST) lower pork quali1y?
    Hunt, M.C.; Whipple-Van Patter, G.; Kropf, D.H.; Klemm, R.D.; Goodband, R.D.; Nelssen, J.L.; Hines, R.H.; Schricker, B.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1989)
    The types and diameters of muscle fibers from 30 barrows that had received daily injections of porcine somatotropin (pST) or a placebo and were fed dietary lysine at .6, .8, 1.0 or 1.2% were determined. Fiber data indicated ...