Browsing by Author "Lobaton-Sulabo, A.S."

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Browsing by Author "Lobaton-Sulabo, A.S."

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  • Antimicrobial ingredients affect beef snack stick quality
    Mayer, A.L.; Gunderson, J.A.; Lobaton-Sulabo, A.S.; Boyle, E.A.E.; Houser, T.A.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    The Centers for Disease Control and Pre- vention estimate that 2,500 people become infected with listerosis each year by consuming food containing Listeria monocytogenes. Certain ready-to-eat meat and poultry products, ...
  • LED lighting extends color shelf life for three beef products compared with fluorescent lighting
    Steele, K.S.; Weber, M.J.; Boyle, E.A.E.; Hunt, M.C.; Lobaton-Sulabo, A.S.; Cundith, C.; Hiebert, Y.H.; Abrolat, K.A.; Attey, J.M.; Clark, S.D.; Johnson, D.; Roenbaugh, T.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Consumers are not able to estimate tenderness, juiciness, or flavor when selecting beef cuts at retail stores. Instead, they rely on color as one of the major criteria to select beef cuts. During refrigerated display, ...