Browsing Additional Programs, Centers, Institutes, and Offices by Title

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Browsing Additional Programs, Centers, Institutes, and Offices by Title

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  • Miller, Ruth Douglas; Hopkins, Mark; Brown, Amanda (Kansas State University, 2009-02-19)
    The National Renewable Energy Laboratory (NREL) began the Wind for Schools (WfS) Project as part of the Wind Powering America (WPA) Program. WfS was started to promote wind energy education among rural school teachers and ...
  • Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
  • Crow, B.A.; Dikeman, Michael E.; Ray, A.N.; Houser, Terry A.; Grobbel, J.P.; Hollis, Larry C.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Meat tenderness is the most important palatability attribute affecting consumers’ overall eating experience. Injection enhancement and blade tenderization have long been used to improve this important trait. Injection ...
  • Raghavan, Ram K.; Brenner, Karen M.; Higgins, James J.; Hutchinson, J. M. Shawn; Harkin, Kenneth R. (2013-02-12)
    Associations of housing, population, and agriculture census variables, and presence near public places were retrospectively evaluated as potential risk factors for canine leptospirosis using Geographic Information Systems ...
  • Lengkeek, V. H.; Sanden, G. E. (Kansas Agricultural Experiment Station, 2013-10-11)
  • Wang, Jiasong; Wang, Weiqun (2008-04-28)
    In this paper we present a novel 2-D graphical representation of DNA sequences in the first quadrant of Cartesian coordinate system. This representation has been mathematically proved to have a zero length of circuit, i.e. ...
  • Norwood, Charles A. (Kansas Agricultural Experiment Station, 2013-10-01)
  • Aguilar, Orlando A.; Maghirang, Ronaldo G.; Rice, Charles W.; Trabue, Steven L.; Erickson, Larry E. (2014-05-09)
    Emission of greenhouse gases, including nitrous oxide (N₂O), from open beef cattle feedlots is becoming an environmental concern; however, research measuring emission rates of N₂O from open beef cattle feedlots has been ...
  • Program (Kansas State University. K-State First., )
    A brochure describing Non-residential Connecting Across Topics (CAT) Communities at Kansas State University for the 2015-2016 academic year. Provided in the brochure are descriptions of the Pre-Professional CAT Communities, ...
  • Ahnström, M.L.; Seyfert, M.; Hunt, Melvin C.; Johnson, D.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    The traditional dry-aging method for beef was compared with a novel technique of dry aging in a highly moisture-permeable vacuum bag. Paired beef strip loins were cut into four sections and were dry aged traditionally ...
  • Getz, Jean; Adhikari, Koushik; Medeiros, Denis M. (2010-01-21)
    Nutrigenomic research may uncover the keys to utilizing genetic information to create food products that improve public health through mitigation of chronic diseases.
  • Wu, J.J.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    We compared taste panel and connective tissue characteristics of beef fed a high energy diet with beef fed grass. The high energy diet produced higher USDA quality and yield grades, more rapid weight gain, and increased ...
  • Wu, J.J.; Kastner, Curtis L.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M. (American Society of Animal Science, 2008-06-02)
    To determine effects of different nutritional regimens on beef palatability and collagen characteristics, we randomly assigned 18 Hereford steers of similar age and nutritional background to three treatment groups: ...
  • Burson, D.E.; Hunt, Melvin C.; Hayward, L.H.; Kastner, Curtis L.; Kropf, Donald H.; Allen, Dell M. (Kansas State University. Agricultural Experiment Station, 2011-02-18)
    We assigned 112 Angus yearling steers to 14 nutritional treatments including control. Submaintenance, and 12 different combinations of ration energy (low, medium or high) and feeding period (56,91, 119, 147, or 175 days). ...
  • Harrison, A.R.; Smith, M.E.; Allen, Dell M.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 2008-06-02)
    Quality and yield characteristics of 38 crossbred steer carcasses were evaluated to measure the effects of four nutritional regimes: grass-fed -- winter growing ration (2.18 Mcal ME/kg), followed by summer grazing; ...
  • Filion, Katie; KuKanich, Kate S.; Chapman, Ben; Hardigree, Megan K.; Powell, Douglas A. (2012-02-08)
    Background: Hand hygiene is important before meals, especially in a hospital cafeteria where patrons may have had recent contact with infectious agents. Few interventions to improve hand hygiene have had measureable ...
  • Unknown author (Kansas State University, )
  • Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A.; Hunt, Melvin C.; Smith, J. Scott (2012-08-07)
    Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, ...
  • Knous, Barbara Lohse (Kansas State University, )

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