Browsing Academic Colleges and Departments by Author "Hachmeister, K.A."

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Browsing Academic Colleges and Departments by Author "Hachmeister, K.A."

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  • 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 ...
  • Effects of repetitive high energy pulsed power (RHEPP) irradiation on sensory attributes, color, and shelf life of ground beef
    Hachmeister, K.A.; Kropf, D.H.; Marsden, J.L.; Gill, V.S.; Kaye, R.J.; Kastner, C.L.; Hunt, M.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    We investigated the effects of packaging atmosphere and three levels of irradiation dose (Repetitive High Energy Pulsed Power, - RHEPP) on microbial populations, vitamin retention, and display color attributes of ...
  • Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks
    LaBrune, H.J.; Drouillard, J.S.; Hachmeister, K.A.; Kropf, D.H.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Forty-eight ribeye steaks from steers fed diets containing steam-flaked corn (SFC), steam-flaked corn with tallow (SFC/Tallow), or steam-flaked corn with rolled flaxseed (Flax) were used to evaluate the effects 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 ...
  • Effects of vitamins and mineral proteinates on growth performance and pork quality in finishing pigs
    Park, J.S.; Hancock, J.D.; Kropf, D.H.; Hachmeister, K.A.; Hines, R.H.; Jones, C.L.; Dean, D.W.; Lee, D.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    From 185 to 225 lb BW, no differences in ADG, ADFI, or F/G occurred among pigs fed diets without or with vitamin and trace mineral premixes. Then, from 225 to 266 lb BW, a special premix with megadoses of vitamin E, ...
  • 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 ...
  • Influences of aging on tenderness and color of beef steaks
    Timm, R.R.; Unruh, J.A.; Stroda, S.L.; Hachmeister, K.A.; Sammel, L.M.; Rasor, A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS) values (increased tenderness). For the top round, aged semimembranosus muscle steaks tended to have lower WBS values ...
  • Inhibition of heterocyclic amine formation in beef patties with added spices and ingredients
    Hinojosa Verdin, S.; Hachmeister, K.A.; Smith, J.S. (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 ...
  • Maximizing desirable ground beef color with cold storage and display temperatures
    Mancini, R.A.; Hunt, M.C.; Kropf, D.H.; Hachmeister, K.A.; Johnson, D.E.; Fox, S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared ...
  • Quality and display life of chilled or frozen all-natural beef and beef-buffalo frankfurters
    Limsupavanich, R.; Boyle, E.A.E.; Kropf, D.H.; Hachmeister, K.A.; Loughin, T.M.; Boland, M.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    Chilled (35±3°F) or frozen (0±3°F) all-natural beef and beef-buffalo frankfurters made with or without sodium nitrite (NaNO2) were evaluated. Treatments included frankfurters made with: all-natural beef without NaNO2 ...
  • Temperature management to minimize ground beef aerobic and lactic acid bacteria growth
    Mancini, R.A.; Hunt, M.C.; Kropf, D.H.; Hachmeister, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Increasing storage and display temperature and time of ground beef significantly increased microbial counts but lean level had no effect. Prolonged storage at abusive temperatures (48°F) caused up to 90% unacceptable ...
  • Thiamin and riboflavin retention in ground beef patties pasteurized by electron beam
    Hachmeister, K.A.; Kropf, D.H.; Marsden, J.L.; Gill, V.S.; Kastner, C.L.; Hunt, M.C.; Kaye, R.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    This research focused on the effects of an electron beam irradiation treatment with the Repetitive High Energy Pulsed Power (PHEPP) accelerator at Sandia National Laboratories. Test variables included irradiation/sto ...