Browsing Cattlemen's Day, 2000 by Subject "Blade tenderization"

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Browsing Cattlemen's Day, 2000 by Subject "Blade tenderization"

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  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 54 strip loins, 54 top sirloin butts, and 54 inside rounds, all USDA Choice grade, to determine the influence of different postmortem aging periods and blade tenderization passes on sensory panel traits. Cuts ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, ...
  • Thippareddi, H.; Sporing, S.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    The potential translocation of E. coli O157:H7 from the surface to the interior of whole muscle by blade tenderization was evaluated. Beef top sirloin subprimals were inoculated with 106 or 103 cfu/cm2 and passed ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    A questionnaire to determine the use of blade tenderizers in beef fabrication facilities was sent to 241 members of the North American Meat Processors Association (NAMP). Eighty-four percent of the 90 respondents ...
  • Hajmeer, M.N.; Ceylan, E.; Marsden, James L.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    The effect of blade tenderization on translocation of natural microflora from the surface to the interior of longissimus dorsi steaks aged for 7, 14, and 21 days was evaluated. Samples from the exterior and interior ...

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