Browsing by Author "Stroda, S.L."

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Browsing by Author "Stroda, S.L."

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  • Carcass merit traits: development of EPDS for Warner-Bratzler shear force and DNA marker validation
    Dikeman, M.E.; Pollak, E.J.; Stroda, S.L.; Lipsey, R.J.; Westcott, E.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    Warner-Bratzler shear force data on strip loin steaks were obtained on 761 steers from contemporary groups of progeny from the most popular 38 Simmental sires, and 133 steers from nine Simbrah sires. The range for ...
  • Color stability of steaks from carcasses vascularly infused immediately after exsanguination
    Hunt, M.C.; Schoenbeck, J.J.; Dikeman, M.E.; Dobbels, T.E.; Stroda, S.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    Hereford × Angus carcasses were infused with a solution of either sugar/phosphate or calcium chloride immediately after exsanguination to determine effects on color stability during retail display. A calcium chloride ...
  • Consumer acceptance of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Acceptance of irradiated, chilled, boneless, pork chops and nonirradiated controls by consumers was not different. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about ...
  • Consumer evaluation of retail hams from different production processes
    Waldner, D.N.; Dikeman, M.E.; Kropf, D.H.; Stroda, S.L.; Campbell, R.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Consumers evaluated hams from the four minimum protein-fat-free categories labeled 1) ham (H), 2) ham with natural juices (HNJ), 3) ham-water added (HWA) and 4) ham and water product (HWP) for juiciness, flavor, and overall ...
  • Display life and related traits of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. Irradiation up to 2.5 kGy increased cooked internal redness in chilled chops. Oxidative rancidity was greater in aerobic ...
  • Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color
    Schoenbeck, M.K.; Kropf, D.H.; Hunt, M.C.; Stroda, S.L.; Hawthorne, S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    Beef quadriceps muscles from nine pH groups (5.5 - 6.4 in .1 increments) were ground; mixed with fat (20%); formed into patties whose myoglobin was in either the oxy or deoxy state; and cooked to four endpoint temperatures ...
  • Effects of steam-flaked sorghum grain or corn and supplemental fat on feedlot performance, carcass traits, longissimus composition, and sensory properties of steers
    Brandt, R.T., Jr.; Kuhl, G.L.; Campbell, R.E.; Kastner, C.L.; Stroda, S.L. (American Society of Animal Science, 1992)
    One hundred forty British x Exotic crossbred, yearling steers (370 kg) were used in a 2 x 2 factorial experiment to evaluate main effects and the interaction of grain type (steam-flaked sorghum grain [SFSGI or steam-flaked ...
  • Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel
    Otremba, M.M.; Dikeman, M.E.; Milliken, G.A.; Stroda, S.L.; Unruh, J.A.; Chambers, IV (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    his study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptive-texture- profile (DTP) sensory panel, and evaluation by a trained descriptive attribute ...
  • Factors affecting premature browning in cooked ground beef
    Hunt, M.C.; Warren, K.E.; Kropf, D.H.; Hague, M.A.; Waldner, C.L.; Stroda, S.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Flavor and aroma of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...
  • Influences of aging on tenderness and color of beef steaks
    Timm, R.R.; Unruh, J.A.; Stroda, S.L.; Hachmeister, K.A.; Sammel, L.M.; Rasor, A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS) values (increased tenderness). For the top round, aged semimembranosus muscle steaks tended to have lower WBS values ...
  • Premature browning in cooked ground beef after modifying myoglobin
    Hunt, M.C.; Warren, K.E.; Kropf, D.H.; Hague, M.A.; Waldner, C.L.; Stroda, S.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • 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 ...
  • Steam-generation cooking versus dry heat convection of beef roasts differing in connective tissue
    Bowers, L.J.; Dikeman, M.E.; Murray, L.; Stroda, S.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Foodservice managers strive to control factors that affect yield, serving cost, and palatability of beef. Beef roasts are traditionally roasted at temperatures from 325°F to 350°F for both home and institutional use. ...
  • 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 ...