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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  • Geyer, Wayne A.; Fick, Walter H.; Rhodenbaugh, Eric (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
  • Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid ...
  • Reicks, A.L.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format ...
  • Groesbeck, C.N.; Lawrence, K.R.; Hastad, C.W.; Goodband, Robert D.; Tokach, Michael D.; Nelssen, Jim L.; Dritz, Steven S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We conducted three experiments to determine effect of particle size, mill type, and added fat on flow characteristics of ground corn. In Experiment 1, corn was ground with either a hammer mill or a roller mill to produce ...
  • Obuz, E.; Erickson, Larry E.; Hunt, Melvin C.; Herald, T.J.; Dikeman, Michael E. (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 ...
  • 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 ...
  • Lamond, Ray E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
  • Lawrence, T.E.; Stephens, J.W.; Obuz, E.; Davis, J.R.; Dikeman, Michael E. (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 ...
  • Hinojosa Verdin, S.; Hachmeister, K.A.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using ...
  • Homm, J.W.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, ...
  • Paulsen, Gary M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
  • 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 ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George 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 ...
  • Kansas State University. Agricultural Experiment Station and Cooperative Extension Service (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    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 ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George 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 ...
  • Stephens, J.W.; Hunt, Melvin C.; Lawrence, T.E.; Loughin, T.M.; Unruh, John A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We pooled the mechanical probe data from two experiments to develop regression equations to predict beef longissimus tenderness. Fifty-three USDA Select strip loins were evaluated at 2 days postmortem with three mechanical ...
  • Ortega, M.T.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The USDA Food Safety and Inspection Service has issued a “zero tolerance” for Listeria monocytogenes in ready-to-eat meat and poultry products. The Food Safety and Inspection Service recommends that consumers “Reheat ...
  • Ceylan, E.; Hajmeer, M.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We assessed the antimicrobial efficacy of buffered sodium citrate alone and in combination with sodium diacetate against L. monoyctogenes on beef frank samples stored at 39°F. Initial inoculum level of L. monocytogenes ...
  • Yancey, E.J.; Dikeman, Michael E.; Smith, J. Scott; Hachmeister, K.A.; Chambers, Edgar, IV; Gadgil, P.; Milliken, George 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 ...
  • Thompson, L.K.; Fung, Daniel 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 ...