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Browsing by Author "Stephens, J.W."

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Effects of oral administration of sodium citrate or acetate to pigs on blood parameters, postmortem glycolysis, muscle pH decline, and quality attributes of pork

Stephens, J.W.; Dikeman, M.E.; Unruh, J.A.; Haub, M.D.; Tokach, M.D.; Dritz, S.S. (2008)

The objective of this study was to determine the effects of oral administration of sodium citrate (CIT) or acetate (ACE) to pigs on blood parameters, postmortem glycolysis, pH decline, and quality attributes of pork. ...
Effects of oral administration or feeding of sodium citrate or acetate to pigs on post-mortem glycolysis, pH decline, and pork quality attributes

Stephens, J.W.; Dikeman, M.E.; Unruh, J.A.; Haub, M.D.; Tokach, M.D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

Previous studies have shown that citrate has the potential to inhibit phosphofructokinase (PFK), a key enzyme in post-mortem glycolysis. The objective of our study was to determine the effects of oral administration and ...
Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt, on post-mortem glycolysis, ph decline, and pork quality attributes

Stephens, J.W.; Dikeman, M.E.; Unruh, J.A.; Haub, M.D.; Tokach, M.D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

Forty pork carcass sides were assigned to one of four treatments: pre-rigor citrate (CIT) or acetate (ACE) injection, post-rigor phosphate plus salt (PHOS) injection, and noninjected control (CON). Loins in 20 sides were ...
Endpoint temperature, cooking method, and marbling degree have different effects on Warner-Bratzler shear force of beef strip loin, bottom round, and brisket muscles

Obuz, E.; Stephens, J.W.; Dikeman, M.E.; Grobbel, J.P.; Loughin, T.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

Our objective was to determine the effects of endpoint temperature, cooking method, and marbling on Warner-Bratzler shear force (WBSF; an objective method for determining tenderness) of three beef muscles. Eighteen subprimals ...
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 ...
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 ...
Relationship of Warner-Bratzler shear force and trained sensory panel tenderness of strip loin steaks cooked to 131 and 158°F

Stephens, J.W.; Obuz, E.; Dikeman, M.E.; Grobbel, J.P. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

In a previous study, eighteen strip loins from USDA Select and premium Choice carcasses were cooked on a Magikitch’n® belt grill to determine tenderness at nine different endpoint temperatures. That study revealed that ...

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