Browsing Food Science Institute by Published Date "2003"

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Browsing Food Science Institute by Published Date "2003"

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  • Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid ...
  • Reicks, A.L.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format ...
  • Obuz, E.; Erickson, Larry E.; Hunt, Melvin C.; Herald, T.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles ...
  • Lawrence, T.E.; Stephens, J.W.; Obuz, E.; Davis, J.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride ...
  • Hinojosa Verdin, S.; Hachmeister, K.A.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using ...
  • Homm, J.W.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-10)
    Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity ...
  • Stephens, J.W.; Hunt, Melvin C.; Lawrence, T.E.; Loughin, T.M.; Unruh, John A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We pooled the mechanical probe data from two experiments to develop regression equations to predict beef longissimus tenderness. Fifty-three USDA Select strip loins were evaluated at 2 days postmortem with three mechanical ...
  • Ortega, M.T.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The USDA Food Safety and Inspection Service has issued a “zero tolerance” for Listeria monocytogenes in ready-to-eat meat and poultry products. The Food Safety and Inspection Service recommends that consumers “Reheat ...
  • Ceylan, E.; Hajmeer, M.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We assessed the antimicrobial efficacy of buffered sodium citrate alone and in combination with sodium diacetate against L. monoyctogenes on beef frank samples stored at 39°F. Initial inoculum level of L. monocytogenes ...
  • Yancey, E.J.; Dikeman, Michael E.; Smith, J. Scott; Hachmeister, K.A.; Chambers, Edgar, IV; Gadgil, P.; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥ 6.0) or normal (≤ 5.7) pH, and either slight or ...
  • Thompson, L.K.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Spices and plant components are being used more often in food products as natural antimicrobials. Dried plums are effective antimicrobials against foodborne pathogens including Escherichia coli O157:H7. The objective of ...
  • Danler, Robert J.; Boyle, Elizabeth A. E.; Kastner, Curtis L.; Thippareddi, Harshavardhan; Fung, Daniel Y. C.; Phebus, Randall K. (2008-03-28)
    Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to ...
  • Fox, J.A.; Boland, Michael A.; Grady, W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The effect of consumer information about food irradiation and the source of the information was studied through a survey mailed to 400 residents each of Manhattan and Topeka, Kansas. Two-thirds of the surveys contained a ...
  • Singh, M.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Cetyl Pyridinium Chloride (CPC) spray using variable application temperatures, pressures, and times was evaluated for its effectiveness in reducing Listeria monocytogenes inoculated on the surfaces of commercial frankfurters ...
  • Thippareddi, H.; Juneja, V.K.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (2008-03-28)
    Inhibition of the germination and outgrowth of Clostridium perfringens by buffered sodium citrate (Ional) and buffered sodium citrate supplemented with sodium diacetate (Ional Plus) during the abusive chilling of roast ...
  • King, D.A.; Dikeman, Michael E.; Wheeler, T.L.; Kastner, Curtis L.; Koohmaraie, M. (American Society of Animal Science, 2008-06-02)
    Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects ...
  • Ceylan, E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    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 ...

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