Browsing Additional Programs, Centers, Institutes, and Offices by Published Date "1980"

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Browsing Additional Programs, Centers, Institutes, and Offices by Published Date "1980"

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  • Steiner, Jean; Kanemasu, E. T.; Powers, William L. (Kansas Agricultural Experiment Station, 2013-10-11)
  • Hagele, K.; Dikeman, Michael E.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H.; Lyon, M. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    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 ...
  • McCoy, J.; Nason, P.; Chung, D.; Kastner, Curtis L.; Lawrence, A.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    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 ...
  • Posler, Gerry L. (Kansas Agricultural Experiment Station, 2013-10-04)
  • Lengkeek, V. H.; Sanden, G. E. (Kansas Agricultural Experiment Station, 2013-10-11)
  • Dennis, S.M.; Avery, T.B.; Bartley, E.E.; Galitzer, S.J.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station, 2011-02-18)
    Lasalocid or Rumensin (monensin) protected cattle gorged with grain from lactic acidosis. Both lasalocid and monensin prevented the decrease in rumen and blood pH and increase in rumen and blood lactic acid (0(-) isomer) ...
  • Maddux, Larry D.; Ball, James D.; Kissel, D. E. (Kansas Agricultural Experiment Station, 2013-10-04)
  • Lee, C.Y.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H.; Lyon, M.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    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 ...
  • Hunt, Melvin C.; Kendall, J.L.A.; Kropf, Donald H.; Dikeman, Michael E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conventional ground beef in texture, palatability, and frozen storage stability, but lost more juice when vacuum-stored, had ...
  • Burson, D.E.; Hunt, Melvin C.; Allen, Dell M.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 2008-06-02)
    To evaluate the combined effects of time on feed and diet energy density on the palatability of beef longissimus muscle steaks, we randomly allotted 112 Angus yearling steers to 14 nutritional regimens (eight steers ...
  • Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    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 ...

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