K-REx
→
Browsing by Author

Browsing by Author "Lawrence, T.E."

Now showing items 1-16 of 16

Effect of L-carnitine and paylean (ractopamine⋅HCl) supplementation on growth performance, carcass characteristics, and postmortem pH decline

James, B.W.; Tokach, M.D.; Goodband, R.D.; Nelssen, J.L.; Dritz, S.S.; Owen, K.Q.; Unruh, J.A.; Lawrence, T.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

Growth performance, carcass characteristics, and meat quality were evaluated from 126 pigs fed combinations of Paylean and L-carnitine arranged in a 2 × 3 factorial. Dietary L-carnitine (0, 25, or 50 ppm) and Paylean (0 ...
Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks

Lawrence, T.E.; Dikeman, M.E.; Hunt, M.C.; Kastner, C.L.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. ...
Effects of pregnancy in feedlot heifers on performance and carcass characteristics

Bishop, G.L.; Brethour, J.R.; Marston, T.T.; Lawrence, T.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)

Sixty-eight, spring-born, yearling heifers were raised, estrous synchronized, artificially inseminated once, and then finished at the Kansas State University Western Kansas Agricultural Research Center at Hays to determine ...
Evaluation of mechanical probes used on uncooked steaks to classify beef longissimus tenderness

Stephens, J.W.; Unruh, J.A.; Dikeman, M.E.; Hunt, M.C.; Lawrence, T.E.; Loughin, T.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)

We pooled the mechanical probe data from two experiments to develop regression equations to predict beef longissimus tenderness. Fifty-three USDA Select strip loins were evaluated at 2 days postmortem with three mechanical ...
Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven

Obuz, E.; Yancey, E.J.; Lawrence, T.E.; King, D.A.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used an electric belt grill, a forced air convection oven, and an electric broiler to cook steaks from three beef muscles; outside round (biceps femoris), loin strip (longissimus lumborum) and eye round (semitendi ...
Interactive effects between paylean (ractopamine⋅HCl) and dietary L-carnitine on finishing pig growth performance and carcass characteristics

James, B.W.; Tokach, M.D.; Goodband, R.D.; Nelssen, J.L.; Dritz, S.S.; Owen, K.Q.; Unruh, J.A.; Lawrence, T.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

Growth performance, carcass characteristics, and meat quality were evaluated from 126 pigs fed combinations of Paylean and L-carnitine arranged in a 3 × 3 factorial. Dietary L-carnitine (0, 25, or 50 ppm) was fed from 74 ...
Interrelationships among carcass characteristics of feedlot steers and heifers selected for competition

King, D.A.; Lawrence, T.E.; Dikeman, M.E.; Schafer, D.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We evaluated the interrelationships among carcass characteristics of steers and heifers selected from commercial feedlots for competition in the Beef Empire Days live and carcass contests. Because judging criteria are ...
Investigation of tenderness mechanisms in calcium-enhanced muscle

Lawrence, T.E.; Dikeman, M.E.; Stephens, J.W.; Obuz, E.; Davis, J.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)

We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride ...
Mechanical force measures on uncooked beef longissimus muscle can predict tenderness of strip loin steaks

Timm, R.R.; Unruh, J.A.; Dikeman, M.E.; Hunt, M.C.; Lawrence, T.E.; Boyer, J.E. Jr.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

We investigated mechanical force measurements on uncooked longissimus muscle as a means to predict Warner- Bratzler shear force (WBSF) and trained sensory panel tenderness (SPT) of cooked strip loin steaks. Uncooked ...
Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate

Lawrence, T.E.; Waylan, A.T.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

Ultrastructural changes were studied in beef eye of round muscle after 120 hours marination in 0.5, 0.75, or 1.0% calcium phosphate (CaPO) or 2, 4, or 6% calcium chloride or 1% sodium pyrophosphate (CaCl+NaPO) solutions. ...
Relationships among beef carcass quality and cutability indicators

Lawrence, T.E.; King, D.A.; Montgomery, T.H.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We evaluated beef carcass data (12th rib fat thickness, hot carcass weight, ribeye area, percentage of kidney-pelvic-heart fat, USDA yield grade, and USDA quality grade) from 60,625 A-maturity steer and heifer ...
Supplementing feedlot steers and heifers with Zilmax increases proportions of strip loin, chuck clod, and top sirloin steaks exceeding Warner-Bratzler shear force thresholds, whereas aging moderates this effect

Claus, H.C.; Dikeman, M.E.; Murray, L.; Brooks, J.C.; Shook, J.; Hilton, G.G.; Lawrence, T.E.; Mehaffey, J.M.; Johnson, B.J.; Allen, D.M.; Streeter, M.N.; Nichols, W.T.; Hutcheson, J.P.; Yates, D.A.; Miller, M.F.; Hunt, M.C.; Killefer, J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010)

Ractopamine hydrochloride (Elanco, Greenfield, IN) and Zilmax (zilpaterol hydrochloride; Intervet/Schering-Plough, Millsboro, DE) are β-adrenergic agonists approved in the United States and several other countries to ...
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 ...
Temperature accuracy of an electric belt grill, a forced-air convection oven, and an electric broiler

Lawrence, T.E.; King, D.A.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We evaluated the temperature variation of an electric belt grill set at four temperatures, a forced-air convection oven set at three temperatures, and an electric broiler that has no temperature control. After finding that ...
Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler

Lawrence, T.E.; King, D.A.; Obuz, E.; Yancey, E.J.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used an electric belt grill, a forced-air convection oven, and an electric broiler to cook 170 bottom round, 142 brisket, 177 top sirloin, 176 strip loin, and 136 eye of round steaks from USDA Select carcasses to ...
Utilizing infrared thermography to predict pork quality

Lawrence, T.E.; Spire, M.F.; Dikeman, M.E.; Hunt, M.C.; Hogge, S.B.; James, B.W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

Three experiments using 63 pigs were conducted to determine if infrared thermography could segregate pigs based on subsequent pork quality. Pigs were subjectively classified as either “hot” or “normal” based on infrared ...

Now showing items 1-16 of 16

Browse

All of K-REx

Browsing by Author "Lawrence, T.E."

K-REx Repository

Browsing by Author "Lawrence, T.E."

Browse

All of K-REx

My Account