Browsing Cattlemen's Day, 1995 by Author "Kastner, C.L."

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Browsing Cattlemen's Day, 1995 by Author "Kastner, C.L."

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  • Effects of hot-fat trimming on retail display color of three beef muscles
    Stuewe, S.R.; Kropf, D.H.; Hunt, M.C.; Campbell, R.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Steaks from subprimal cuts from carcass sides that were either hot-fat-trimmed to .25 inch or not hot-f at-trimmed (control) were used to determine trimming effects on retail display color. After 14 days storage in ...
  • Factors affecting premature browning in cooked ground beef
    Hunt, M.C.; Warren, K.E.; Kropf, D.H.; Hague, M.A.; Waldner, C.L.; Stroda, S.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Premature browning in cooked ground beef after modifying myoglobin
    Hunt, M.C.; Warren, K.E.; Kropf, D.H.; Hague, M.A.; Waldner, C.L.; Stroda, S.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Process intervention to assure sanitation of beef carcasses and cuts
    Prasai, R.K.; Kastner, C.L.; Kenney, P.B.; García Zepeda, C.M.; Mease, L.E.; Vogt, L.R.; Willard, B.L.; Kropf, D.H.; Phebus, R.K.; Campbell, R.E.; Fung, D.Y.C.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided ...