Browsing by Author "Timm, R.R."

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Browsing by Author "Timm, R.R."

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  • Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C.; Boyer, John E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Twenty-four USDA Select strip loins (IMPS 180) were aged (32°F) until 14 days postmortem and fabricated into longissimus muscle (strip loin) steaks (1-in. thick). Then, steaks were either cooked or stored at −20°F for ...
  • Timm, R.R.; Hachmeister, K.A.; Sammel, L.M.; Rasor, A.E.; Unruh, John A.; Stroda, Sally L. (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 ...
  • Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, dm; Lawrence, T.E.; Boyer, John E.; Marsden, James 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 ...