Browsing Cattlemen's Day by Author "Kastner, C."

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Browsing Cattlemen's Day by Author "Kastner, C."

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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 ...
  • Detection of elastin, collagen, and cartilage particles in ground beef by enzyme digestion and sensory analysis
    Whipple, G.; Axe, J.B.; Goll, S.; Kastner, C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    An enzyme digestion technique was developed using a proteolytic enzyme concentrate to quantitate connective tissue particles in ground beef samples, which had been formulated to contain various amounts of connective ...
  • 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 ...
  • 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 ...