Browsing Swine Day, 1987 by Author "Kropf, D.H."

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Browsing Swine Day, 1987 by Author "Kropf, D.H."

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  • Characteristics of frankfurters from preblended pork
    Kastner, C.L.; Choi, Y.I.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended ...
  • Characteristics of preblended pork during cooler storage
    Kastner, C.L.; Choi, Y.I.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on bacteria, TBA (measure of fat rancidity), and pH values of ...
  • Effect of display lighting on fresh pork longissimus packaged in oxygen-permeable and oxygen-barrier films
    Kropf, D.H.; Hung, S.; Hunt, M.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Longissimus samples from seven pork loins were used to determine display color stability when packaged in oxygen-permeable (polyviny lchloride, PVC) film and when vacuum packaged. Color scores were different at all times ...