Browsing by Author "Kropf, D.H."

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Browsing by Author "Kropf, D.H."

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  • Removing vitamin and trace mineral premixes from finisher diets (154 to 247 lb) did not affect growth performance, carcass characteristics, or meat quality
    Kim, I.H.; Hancock, J.D.; Lee, J.H.; Park, J.S.; Kropf, D.H.; Johnston, S.L.; Sorrell, P.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Average daily gain; ADFI; F/G; dressing percentage; tenth rib fat thickness and depth; and color, firmness, and marbling of the longissimus muscle were not influenced by omitting the vitamin and(or) trace mineral premixes ...
  • Selecting for muscling in swine and resulting effects on carcass traits
    Wheat, J.D.; Kropf, D.H.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1975)
    Litters farrowed total 147 (25 in 1971, 23 in 1972, 33 in 1973, 32 in 1974 and 34 in 1975); pigs total 1196, 1102 alive at birth 94 (8%) dead at birth. Line differences in loin eye area, backfat thickness and age (adjusted ...
  • Selection for muscling in Durocs
    Wheat, J.D.; Kropf, D.H.; Hines, R.H.; Na-Lampang, P. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1978)
    Select line pigs were compared with those in the control line for growth patterns, production traits, and carcass quality. Heritability and genetic correlations were calculated for certain production and carcass traits ...
  • Selection for muscling 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, 1974)
    Line differences in weight, litter size at different ages, and in age, loin eye area, and backfat thickness of pigs (adjusted to 200 pounds live weight) were not significant. Sex differences in weight and backfat thickness ...
  • Sensory traits, color, and shelf life of low-dose irradiated beef steaks
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal ...
  • Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ...
  • Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of ...
  • Short-fed, grass-fed, and long-fed beef compared
    Kropf, D.H.; Allen, D.M.; Thouvenelle, G.J. (Kansas State University. Agricultural Experiment Station, 1975)
    Thirty carcasses, ten each from three groups-short-fed concentrate rations for about 70 days, grass-fed on Flint Hill pasture without supplemental feeding until slaughter in mid-to-late October, and long-fed concentrate ...
  • Stress susceptibility in pigs selected for muscling
    Wheat, J.D.; Kropf, D.H.; Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1977)
    Duroc swine selected for muscling seemingly are more susceptible to stress than are ordinary pigs. The highly significant difference in serum creatine phosphokinase (CPK) levels (an average score of 30.07) in those pigs ...
  • Surface roughening during slicing reduces iridescence
    Lawrence, T.E.; Hunt, M.C.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    We evaluated surface roughening during slicing as a way to decrease iridescence of pre-cooked cured beef bottom round, inside round, and eye of round roasts. Using a textured slicing blade surface decreased ...
  • Sustained effects of porcine somatotropin administered during the growing period on growth and carcass characteristics of finishing pigs
    Fitzner, G.E.; Hines, R.H.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1992)
    Forty six barrows were fed a common diet after completing a 35 d growth trial in which 50% received 5 mg/d of pST and the other 50% a placebo injection. At the conclusion of the growing trial (130 lb), the pST-injected ...
  • Temperature management to minimize ground beef aerobic and lactic acid bacteria growth
    Mancini, R.A.; Hunt, M.C.; Kropf, D.H.; Hachmeister, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Increasing storage and display temperature and time of ground beef significantly increased microbial counts but lean level had no effect. Prolonged storage at abusive temperatures (48°F) caused up to 90% unacceptable ...
  • Tenderness and intramuscular lipid of most major muscles from Bos indicus cattle are less than Bos taurus cattle
    Highfill, C.M.; Font, O.E.; Dikeman, M.E.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)
    In semitropical climates in the United States, Bos indicus breeds of cattle, primarily the Brahman breed, are utilized in crossbreeding programs with Bos taurus cattle to improve productivity by increasing disease and ...
  • Thiamin and riboflavin retention in ground beef patties pasteurized by electron beam
    Hachmeister, K.A.; Kropf, D.H.; Marsden, J.L.; Gill, V.S.; Kastner, C.L.; Hunt, M.C.; Kaye, R.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    This research focused on the effects of an electron beam irradiation treatment with the Repetitive High Energy Pulsed Power (PHEPP) accelerator at Sandia National Laboratories. Test variables included irradiation/sto ...
  • 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 ...