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Browsing Animal Sciences and Industry by Author "Yancey, E.J."

Now showing items 1-9 of 9

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) ...
Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin c on carcass traits, Warner-Bratzler shear forces, and patalability

Yancey, E.J.; Dikeman, M.E.; Dobbels, T.E.; Katasanidis, E.; Chambers, E. IV (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)

Two groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of post-bleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force ...
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 vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color

Yancey, E.J.; Hunt, M.C.; Dikeman, M.E.; Addis, P.B.; Katsanidis, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

Three groups of 12 (n=36) grain-finished, crossbred Charolais steers were humanely slaughtered, and nine in each group were infused via the carotid artery with an aqueous solution of sugars, sodium chloride, and ...
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 ...
Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven

Obuz, E.; Yancey, E.J.; Lawrence, T.E.; King, D.A.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used an electric belt grill, a forced air convection oven, and an electric broiler to cook steaks from three beef muscles; outside round (biceps femoris), loin strip (longissimus lumborum) and eye round (semitendi ...
Relationship of total iron content in beef to flavor attributes

Grobbel, J.P.; Dikeman, M.E.; Milliken, G.A.; Yancey, E.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

The objective of our study was to evaluate the relationships among total iron content, myoglobin/total iron ratio, hemoglobin/total iron ratio, and flavor attributes in beef top sirloin, shoulder clod, and tenderloin ...
Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler

Lawrence, T.E.; King, D.A.; Obuz, E.; Yancey, E.J.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used an electric belt grill, a forced-air convection oven, and an electric broiler to cook 170 bottom round, 142 brisket, 177 top sirloin, 176 strip loin, and 136 eye of round steaks from USDA Select carcasses to ...

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Browsing Animal Sciences and Industry by Author "Yancey, E.J."

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