Browsing College of Agriculture by Author "Kastner, C.L."

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Browsing College of Agriculture by Author "Kastner, C.L."

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  • Ammonia ion selective electrode and indophenol methods can be used successfully to evaluate meat contaminated by ammonia
    Hijaz, F.; Smith, J.S.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Anhydrous ammonia is used as a refrigerant in large warehouses for cooling meats, fruits, vegetables, milk, and other products. Ammonia offers several advantages over other refrigerants; it does not harm the ozone layer ...
  • Application and potential of electrical stimulation
    Kastner, C.L. (Kansas State University. Agricultural Experiment Station, 1980)
    It has been known for years that electrical stimulation will improve tenderness of meat, but the technique only recently has gained considerable interest in the meat industry. Benjamin Franklin in 1749 observed that ...
  • Ascorbic acid and ground beef display life
    Shivas, S.D.; Kropf, D.H.; Kastner, C.L.; Hunt, M.C.; Kendell, J.L.A.; Dayton, A.D. (Kansas State University. Agricultural Experiment Station, 1983)
    Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and ...
  • Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin
    Kenney, P.B.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was ...
  • Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle
    Kenney, P.B.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Five percent fish surimi, unwashed or washed ground beef, and washed or unwashed beef hearts were evaluated in precooked, chunked and formed, restructured beef roasts to determine if they would increase bind in ...
  • Can "natural" flavorings enhance the flavor of low-fat ground beef?
    Carmack, C.F.; Kastner, C.L.; Hunt, M.C.; Kropf, D.H.; Schwenke, J.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used ...
  • Carcass characteristics, palatability, and shelf life on beef finished on selected feeding regimes
    Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.; Chen, V.; Corte, O.; Gutowski, G.H.; Harrison, A.R.; Kuntapanit, C.; Thomas, J.D.; McCurry (Smith), M.E. (Kansas State University. Agricultural Experiment Station, 1978)
    This report terminates a 3-year study and includes data from this past year. Previous results were reported in the 1976 and ’77 Cattlemen’s Day Report.
  • Characteristics of beef finished on selected feeding regimes
    Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.; Gutowski, G.; Harrison, A.; Smith, M.E. (Kansas State University. Agricultural Experiment Station, 1977)
    Thirty-eight crossbred steers of known background were randomly assigned to four feeding regimes. All initially were fed on a brome and bluestem pasture supplemented during winter with alfalfa and protein. Ten grass-fed ...
  • Characteristics of frankfurters from preblended pork
    Kastner, C.L.; Choi, Y.I.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended ...
  • Characteristics of preblended pork during cooler storage
    Kastner, C.L.; Choi, Y.I.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on bacteria, TBA (measure of fat rancidity), and pH values of ...
  • A comparison of beef flavor intensity among major muscles
    Carmack, C.F.; Kastner, C.L.; Dikeman, M.E.; Schwenke, J.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1992)
    Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tenderness, and juiciness. Sample steaks were cut, and evaluation was performed by a five-member professional panel. ...
  • A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins
    Warren, K.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1989)
    Starting 3 days postmortem, sections from eight USDA Choice or better, yield grade 4, strip loins were dry-aged (aged unpackaged) or vacuum-aged (aged in vacuum bags) for an additional 11 days. The dry-aged loins lost ...
  • Comparison of Synovex-S® and two levels of Revalor-S® in heavy-weight Holstein steers
    Kuhl, G.L.; Simms, D.D.; Blasi, D.A.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    In two field trials, 434 Holstein steers averaging 849 lbs were assigned randomly to three single implant treatments: 1) Synovex- S®, 2) Revalor®-S 120 (120 mg trenbolone acetate (TBA) + 24 mg estradiol), and 3) Revalor®-S ...
  • 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 ...
  • Continuous versus intermittent electrical stimulation of beef carcasses and their effect on hot-boned Muscle-pH decline
    Bowles, J.E.; Kastner, C.L.; Dikeman, M.E.; Hunt, M.C.; Kendall, J.L.A.; Lyon, M. (Kansas State University. Agricultural Experiment Station, 1981)
    Short bursts of electricity (intermittent electrical stimulation) to beef carcasses accelerated pH decline and the onset of rigor mortis more than continuous stimulation did.
  • Control of Escherichia coli O157:H7 in large-diameter, lebanon-style bologna
    Karr, K.J.; Kastner, C.L.; Marsden, J.L.; Phebus, R.K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Lebanon bologna raw batter was mixed with a five-strain mixture of Escherichia coli O157:H7 to achieve average inoculum levels of 7.79, 7.77, and 7.92 log CFU/g as deter mined on MSA, 202, and PRSA media, respectively. ...
  • Control of Listeria Monocytogenes in ready-to-eat meats using cetyl pyridinium chloride
    Singh, M.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Cetyl Pyridinium Chloride (CPC) spray using variable application temperatures, pressures, and times was evaluated for its effectiveness in reducing Listeria monocytogenes inoculated on the surfaces of commercial frankfurters ...
  • Decontamination of beef carcasses and subprimal cuts
    Kastner, C.L.; Kenney, P.B.; Campbell, R.E.; Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, D.H.; Fung, D.Y.C; Garcia Zepeda, C.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)
    Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination ...
  • Decontamination of beef carcasses and subprimal cuts
    Kastner, C.L.; Kenney, P.B.; Campbell, R.E.; Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, D.H.; Fung, D.Y.C.; Garcia Zepeda, C.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)
    Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination ...
  • 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 ...