Browsing Programs, Centers, Institutes, and Other Offices by Published Date "1995"

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Browsing Programs, Centers, Institutes, and Other Offices by Published Date "1995"

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  • Marr, Charles W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
  • Traylor, S.L.; Herrman, Timothy J.; Behnke, Keith C.; Hancock, Joe D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    As test weight was reduced from normal to intermediate (i.e., from 58 to 52 lb/bu), little change occurred in milling characteristics of grain sorghum. However, as test weight was decreased from intermediate to light (52 ...
  • Glover, D. G.; Schapaugh, William T., Jr. (Kansas Agricultural Experiment Station, 1995)
  • Witt, Merle D.; Schapaugh, William T., Jr. (Kansas Agricultural Experiment Station, 1995)
  • Kansas State University. Agricultural Research Center--Hays (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Roundup is the major beef cattle education and outreach event sponsored by the Agricultural Research Center–Hays. The purpose is to communicate timely, applicable research information to producers and extension personnel. ...
  • Kastner, Curtis L. (American Society of Animal Science, 1995)
    Students should be thoroughly aware of the safety issues that affect the food industry and we should be prepared to summarize the issues in our classes. Food safety covers areas including nutrition, chemical residues, ...
  • Prasai, R.K.; Kenney, P.B.; García Zepeda, C.M.; Mease, L.E.; Vogt, L.R.; Willard, B.L.; Kropf, Donald H.; Phebus, Randall K.; Campbell, R.E.; Boyle, Elizabeth A. E.; Kastner, Curtis L.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided ...
  • Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Lamond, Ray E. (Kansas Agricultural Experiment Station, 1995)
  • Rooney, W. L.; Shroyer, James P.; Bowden, Robert L.; Thompson, Curtis R. (Kansas Agricultural Experiment Station, 1995)
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...
  • Seifers, Dallas Lynn; Kofoid, Kenneth D. (Kansas Agricultural Experiment Station, 1995)
  • Kansas State University. Agricultural Experiment Station (Kansas State University. Agricultural Experiment Station, 1995)
    Each Field Day report consists of individual research reports on topics specific to the region, including cultural methods for most of the major crops grown in Kansas, mitigating the effects of weeds, insects, and disease ...
  • Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Stuewe, S.R.; Kropf, Donald H.; Hunt, Melvin C.; Campbell, R.E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Steaks from subprimal cuts from carcass sides that were either hot-fat-trimmed to .25 inch or not hot-f at-trimmed (control) were used to determine trimming effects on retail display color. After 14 days storage in ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (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 ...
  • Lavelle, C.L.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Retail display life of ground beef and internal color of patties cooked to four endpoint temperatures (131, 149, 160, and 17 1EF) were determined for ground beef (9% fat) from vitamin E-supplemented (500 and 2000 IU ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (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 ...
  • Marr, Charles W.; Neier, Robert I. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
  • Marr, Charles W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)