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Browsing Programs, Centers, Institutes, and Other Offices by Subject "Beef"

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Aging improves tenderness of longissimus muscle steaks from fed mature cows

Gipe, A.N.; Hutchison, S.; Unruh, J.A.; Marston, T.T.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Steaks from cows are tougher than those from young steers and heifers. This difference is often attributed to the increased cross-linkage of collagen in muscle of mature animals that is considered very stable and more ...
Aging method, USDA quality grade, and endpoint temperature affect eating quality of beef longissimus lumborum steaks

Dikeman, M.E.; Obuz, E.; Gok, V.; Akaya, L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)

Tenderness is one of the most important factors affecting consumers’ perceptions and acceptance of palatability. Tenderness is affected by both myofibrillar proteins and connective tissue content and quality. Both marbling ...
Antimicrobial ingredients affect beef snack stick quality

Mayer, A.L.; Gunderson, J.A.; Lobaton-Sulabo, A.S.; Boyle, E.A.E.; Houser, T.A.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)

The Centers for Disease Control and Pre- vention estimate that 2,500 people become infected with listerosis each year by consuming food containing Listeria monocytogenes. Certain ready-to-eat meat and poultry products, ...
Antioxidant properties of liquid smoke in precooked beef patties

Estrada-Munoz, R.; Boyle, E.A.E.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)

Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...
Beef safety - current research and summary of progress

Cunningham, F.; Fung, D.; Hunt, M.; Kastner, C.; Kropf, D.; Larson, B.; Schafer, D.; Simms, D.; Smith, S.; Vanier, M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)

Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the Kansas economy. Therefore, these products must be carefully processed, handled, and monitored for microbial quality to ...
Blade tenderization in combination with injection enhancement containing an enzyme increases tenderness of strip steaks from fed cull cows

Hutchison, S.; Unruh, J.A.; Daniel, M.J.; Hunt, M.C.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)

Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, darker color. It is generally assumed that cow meat will need to be ground or have some form of post-mortem tenderization ...
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 ...
Color stability of steaks from carcasses vascularly infused immediately after exsanguination

Hunt, M.C.; Schoenbeck, J.J.; Dikeman, M.E.; Dobbels, T.E.; Stroda, S.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)

Hereford × Angus carcasses were infused with a solution of either sugar/phosphate or calcium chloride immediately after exsanguination to determine effects on color stability during retail display. A calcium chloride ...
The combination of implanting with Revalor-200 and feeding Zilmax increases ribeye area of fed cows

Neill, S.; Unruh, J.A.; Jaeger, J.R.; Marston, T.T.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Mature cows are typically removed from the cow herd for various reasons, such as reproductive inefficiency and poor performance. It has been estimated that as much as 15 to 25% of a ranch’s revenue may be from cull cows. ...
The combination of implanting with Revalor-200 and feeding zilmax increases subprimal meat yield of fed cows

Neill, S.; Unruh, J.A.; Marston, T.T.; Daniel, M.J.; Jaeger, J.R.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Mature cows are culled from herds for reasons such as poor performance and failure to rebreed. When these cows are removed from the herd, they are typically in thin condition and potentially can be fed to gain weight and ...
Combinations of steam-flaked corn, dry-rolled corn, and dried distillers grains yield beef with similar yet subtle changes in sensory traits

Black, P.L.; Parsons, G.L.; Shelor, M.K.; Dikeman, M.E.; Karges, K.K.; Gibson, M.L.; Drouillard, J.S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Rapid expansion of fuel ethanol production has made available abundant supplies of distillers grains with solubles, which are well-suited as a substitute for cereal grains in finishing cattle diets. Several recently ...
Combined microwave and convection cooking increases post-cooking temperature rise of beef Biceps femoris muscles more than convection cooking

Gaschler, A.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)

Combined microwave and convection cooking has gained popularity in the last 20 years because of more accurate heat control and more efficient use of energy. Combination microwave/convection cooking allows for more rapid ...
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 ...
Decontamination of beef carcasses and subprimal cuts

Kastner, C.L.; Kenney, P.B.; Campbell, R.E.; Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, D.H.; Fung, D.Y.C; Garcia Zepeda, C.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)

Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination ...
Diet energy density and time on feed effects on beef longissimus muscle palatability

Burson, D.E.; Hunt, M.C.; Allen, D.M.; Kastner, C.L.; Kropf, D.H. (American Society of Animal Science, 1980)

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 ...
The effect of Dakota Gold®-brand dried distiller’s grains with solubles of varying levels on sensory and color characteristics of ribeye steaks

Gordon, C.M.; Drouillard, J.S.; Phebus, R.K.; Hachmeister, K.A.; Dikeman, M.E.; Higgins, J.J.; Reicks, A.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

We evaluated the effect of varying levels of Dakota Gold-brand dried distiller’s grains with solubles (DDGS) on meat quality characteristics including sensory traits and display color stability. Rib cuts from heifers ...
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 ...
Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals

Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, D.H.; Fung, D.Y.C.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)

Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
Effectiveness of a laboratory-scale vertical tower static chamber steam pasterurization unit against Escherichia coli 0157:H7, salmonella typhimurium, and listera innocua on prerigor beef tissue

Retzlaff, Deanna; Phebus, Randall; Nutsch, Abbey; Riemann, James; Kastner, Curtis; Marsden, James (2004)

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, ...
Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems

Grobbel, J.P.; Dikeman, M.E.; Yancey, E.J.; Smith, J.S.; Kropf, D.H.; Milliken, G.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

To evaluate how antioxidants might prevent bone marrow discoloration, beef lumbar vertebrae held at 35.6°F for 6 or 14 days postmortem before packaging were cut into 1- inch-thick sections and packaged into 1) ...

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Browsing Programs, Centers, Institutes, and Other Offices by Subject "Beef"

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