Browsing Cattlemen's Day, 1998 by Subject "Microbiology"

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Browsing Cattlemen's Day, 1998 by Subject "Microbiology"

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  • Campbell, R.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Dry aging of beef cuts, once considered the "gold standard" for premium palatability, is practiced by only a few processors. We were asked by a major southern meat purveyor to study variables of dry-aging processing. ...
  • Peters, P.E.; Gamage, S.D.; Luchansky, J.B.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Ten pound chubs of coarsely ground beef of two different lean:fat specifications (73:27 and 81:19) were stored at three temperatures (34, 38 or 45 ̊F) to monitor the effects of storage temperature on microbial condition ...