Browsing Cattlemen's Day, 2008 by Author "Higgins, J.J."

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Browsing Cattlemen's Day, 2008 by Author "Higgins, J.J."

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  • 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, ...
  • Behavior of beef cows grazing topographically rugged native range is influenced by mineral delivery system
    Sproul, N.A.; Olson, K.C.; Drouillard, J.S.; Jaeger, J.R.; Bolte, J.W.; Linden, D.R.; Kreikemeier, R.A.; Pacheco, L.A.; Thomas, M.D.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Poor grazing distribution is a major problem on rangelands of the western United States. Grazing animals tend to congregate in areas near water, shade, and level terrain. These areas typically become overgrazed, while less ...
  • 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 ...