Browsing Programs, Centers, Institutes, and Other Offices by Published Date "2003"

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Browsing Programs, Centers, Institutes, and Other Offices by Published Date "2003"

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  • 2003 Kansas Performance Tests with Alfalfa Varieties
    Roozeboom, Kraig (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The Kansas Agricultural Experiment Station established an official alfalfa performance testing program in 1980 to provide Kansas growers with unbiased performance comparisons on alfalfa varieties marketed in the state. ...
  • 2003 Kansas Performance Tests with Corn Hybrids
    Roozeboom, Kraig (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Corn performance tests, conducted annually by the Kansas Agricultural Experiment Station, provide farmers, extension workers, and seed industry personnel with unbiased agronomic information on many of the corn hybrids ...
  • 2003 Kansas Performance Tests With Soybean Varieties
    Schapaugh, William T., Jr. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Soybean performance tests are conducted each year to provide information on the relative performance of new and established varieties and brands at several locations in Kansas.
  • 2003 Kansas Performance Tests with Winter Wheat Varieties
    Roozeboom, Kraig (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The Kansas Agricultural Experiment Station annually compares both new and currently grown varieties in the state’s major crop-producing areas. These performance tests generate unbiased performance information designed to ...
  • Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef
    King, D.A.; Dikeman, M.E.; Wheeler, T.L.; Kastner, C.L.; Koohmaraie, M. (American Society of Animal Science, 2003)
    Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects ...
  • Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork
    Thippareddi, H.; Juneja, V.K.; Phebus, R.K.; Marsden, J.L.; Kastner, C.L. (2003)
    Inhibition of the germination and outgrowth of Clostridium perfringens by buffered sodium citrate (Ional) and buffered sodium citrate supplemented with sodium diacetate (Ional Plus) during the abusive chilling of roast ...
  • Effect of information and information source on consumer preference for food irradiation
    Fox, J.A.; Boland, M.A.; Grady, W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The effect of consumer information about food irradiation and the source of the information was studied through a survey mailed to 400 residents each of Manhattan and Topeka, Kansas. Two-thirds of the surveys contained a ...
  • Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork
    Danler, Robert J.; Boyle, Elizabeth A.E.; Kastner, Curtis L.; Thippareddi, Harshavardhan; Fung, Daniel Y.C.; Phebus, Randall K. (2003)
    Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to ...
  • Effects of dried plum mixtures on total aerobic growth in uncooked ground beef
    Thompson, L.K.; Fung, D.Y.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Spices and plant components are being used more often in food products as natural antimicrobials. Dried plums are effective antimicrobials against foodborne pathogens including Escherichia coli O157:H7. The objective of ...
  • Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks
    Yancey, E.J.; Dikeman, M.E.; Smith, J.S.; Hachmeister, K.A.; Chambers IV, E.; Gadgil, P.; Milliken, G.A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥ 6.0) or normal (≤ 5.7) pH, and either slight or ...
  • Factors causing livery flavor in beef steaks from the chuck and loin
    Yancey, E.J.; Dikeman, M.E.; Hachmeister, K.A.; Chambers IV, E.; Milliken, G.A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity ...
  • Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH
    Yancey, E.J.; Dikeman, M.E.; Hachmeister, K.A.; Chambers IV, E.; Milliken, G.A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...
  • The Great Plains Interactive Distance Education Alliance
    Moxley, Virginia M.; Maes, Sue C. (2003)
    The landscape for higher education delivery has evolved from the traditional classroom-based, instructor-led format toward one that is internet-based and learner-led. To manage a change of this magnitude in an era of ...
  • Investigation of tenderness mechanisms in calcium-enhanced muscle
    Lawrence, T.E.; Dikeman, M.E.; Stephens, J.W.; Obuz, E.; Davis, J.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride ...
  • K-State Turfgrass Research 2003
    Kansas State University. Agricultural Experiment Station and Cooperative Extension Service (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Turfgrass Research 2003 contains results of projects done by K-State faculty and graduate students. Some of these results will be presented at the Kansas Turfgrass Field Day at the John C. Pair Horticultural Research ...
  • Modeling of cooking strip loin and outside round steaks in a forced-air convection oven
    Obuz, E.; Dikeman, M.E.; Erickson, L.E.; Hunt, M.C.; Herald, T.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles ...