Browsing Food Science Institute by Title

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Browsing Food Science Institute by Title

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  • Dikeman, Michael E.; Nagele, K.N.; Myers, S.M.; Schalles, R.R.; Kropf, Donald H.; Kastner, Curtis L.; Russo, F.A. (American Society of Animal Science, 1985)
    Twenty-four 8-mo-old Angus X Hereford (A X H) reciprocal crossbred steers and 28 3/8 Simmental X 1/4 Chianina X 3/8 Angus or Hereford steers (S X C) were utilized to study two production systems and two carcass-processing ...
  • Gipe, A.N.; Marston, T.T.; Higgins, James J.; Hutchinson, Stacy L.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Steaks from cows are tougher than those from young steers and heifers. This difference is often attributed to the increased cross-linkage of collagen in muscle of mature animals that is considered very stable and more ...
  • Obuz, E.; Gok, V.; Akaya, L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Tenderness is one of the most important factors affecting consumers’ perceptions and acceptance of palatability. Tenderness is affected by both myofibrillar proteins and connective tissue content and quality. Both marbling ...
  • Hutchinson, Stacy L.; Marston, T.T.; Hunt, Melvin C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged cows. Cow meat is known to be tougher than meat from young steers and heifers, and it typically has a less desirable, ...
  • Hutchinson, Stacy L.; Hunt, Melvin C.; Marston, T.T.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Enhancement of steer and heifer meat has become a common practice, especially for some large retailers in the United States, because it increases the weight of salable product and decreases variability in tenderness and ...
  • Hijaz, F.; Smith, J. Scott; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Anhydrous ammonia is used as a refrigerant in large warehouses for cooling meats, fruits, vegetables, milk, and other products. Ammonia offers several advantages over other refrigerants; it does not harm the ozone layer ...
  • Truax, A.; Sporing, S.; Rueger, S.A.; Schafer, M.; Bohra, L.K.; Harris, L.; Phebus, Randall K.; Retzlaff, Deanna D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    The original commercial Steam Pasteurization ™ System (SPS 400) involved a sealable moving car by which carcass sides were carried through the steam chamber at standard line speeds. A second generation “static ...
  • Singh, M.; Gill, V.S.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Herald, T.J.; Nutsch, Abbey L. (2005)
    Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 558C), spray ...
  • Ceylan, E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We studied the antimicrobial efficacy of buffered sodium citrate and a combination of buffered sodium citrate and sodium diacetate on natural aerobic microflora of ground beef stored at 39°F. For non-treated control ...
  • Coger, R.R.; Franken, L.J.; Herald, T.; Phebus, Randall K.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)
    Beef carcasses and fresh fabricated beef products potentially can be contaminated with disease causing microorganisms (pathogens) via animal dressing procedures and contamination from the plant environment or workers. ...
  • Mayer, A.L.; Gunderson, J.A.; Lobaton-Sulabo, A.S.; Boyle, Elizabeth A. E.; Houser, Terry A.; Higgins, James 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, ...
  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...
  • Ameri, F.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Since the connection between consumption of dietary carcinogens and risk of different ...
  • Brannon, Laura A.; Pilling, Valerie K.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D. (2009)
    This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation would influence attitudes, subjective ...
  • Brannon, Laura A.; Pilling, Valerie K.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D. (2009)
    This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation would influence attitudes, subjective ...
  • Shivas, S.D.; Kropf, Donald H.; Hunt, Melvin C.; Kendell, J.L.A.; Dayton, A.D.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 1983)
    Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and ...
  • Medeiros, Denis M. (2008)
    Mitochondria have their own DNA (mtDNA) and hence biogenesis of mitochondria requires a coordination of nuclear and mtDNA, both of which encode for mitochondria proteins. Our understanding of the molecular control of ...
  • Powell, Douglas A.; Paterno, Maria Sol Erdozain; Dodd, Charles; Morley, Katija A.; Costa, Roy E.; Chapman, Benjamin J. (2013)
    Internal and external food safety audits are conducted to assess the safety and quality of food including on-farm production, manufacturing practices, sanitation, and hygiene. Some auditors are direct stakeholders that are ...
  • Zimmerman, S.; Jeon, I.J.; McVay, L.; Ferdinand, E.; Sukup, D.; Shirley, John E.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    Raw milk is an excellent medium for bacterial growth. The objective of this study was to evaluate the number of microbes and component degradation in raw milk. Milk fat content did not affect bacteria counts. As storage ...
  • Cunningham, F.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H.; Larson, B.; Schafer, D.; Simms, D.; Smith, S.; Vanier, M.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the Kansas economy. Therefore, these products must be carefully processed, handled, and monitored for microbial quality to ...