Browsing by Author "Hunt, M."

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Browsing by Author "Hunt, M."

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  • Beef safety - current research and summary of progress
    Cunningham, F.; Fung, D.; Hunt, M.; Kastner, C.; Kropf, D.; Larson, B.; Schafer, D.; Simms, D.; Smith, S.; Vanier, M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the Kansas economy. Therefore, these products must be carefully processed, handled, and monitored for microbial quality to ...
  • Hot processed beef--microbiological characteristics
    Fung, D.Y.C.; Lee, C.Y.; Kastner, C.; Dikeman, M.; Hunt, M.; Kropf, D.; Lyon, M. (Kansas State University. Agricultural Experiment Station, 1980)
    To help insure that hot-processed beef has an acceptable shelf life and is microbiologically safe, the microbial characteristics of the product must be evaluated. This is particularly true for hot-processed cuts that are ...
  • Optimizing ground beef lean sources to maximize display color life
    Raines, C.; Hunt, M.; Unruh, J (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of ...
  • Study I: economic feasibility of hot processing beef carcasses
    McCoy, J.; Nason, P.; Chung, D.; Kastner, C.; Lawrence, A.; Dikeman, M.; Hunt, M.; Kropf, D. (Kansas State University. Agricultural Experiment Station, 1980)
    Nearly all steer and heifer beef carcasses processed in the United, States are chilled before cutting. However, recent meat science research has shown that carcasses can be processed, and quality of meat maintained, with ...
  • Study II: Electrically stimulated and hot-processed beef--color and eating qualities
    Hagele, K.; Dikeman, M.; Hunt, M.; Kastner, C.; Kropf, D.; Lyon, M. (Kansas State University. Agricultural Experiment Station, 1980)
    Hot processing is gaining increased interest in the beef processing industry today because of the previously mentioned processing efficiencies and economic advantages. This study examined the color and eating characteristics of ...