Browsing Food Science Institute by Subject "Beef"

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Browsing Food Science Institute by Subject "Beef"

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  • 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, 2009-12-08)
    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, 2012-04-03)
    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 ...
  • Garner, C. M.; Unruh, John A.; Hunt, Melvin C.; Boyle, Elizabeth A. E.; Houser, Terry A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06)
    Subprimals can be stored in a vacuum package for extended periods of time. The number of days that subprimals may be held before processing can be influenced by the distribution chain, accessibility, and subprimal price ...
  • Hutchinson, Stacy L.; Marston, T.T.; Hunt, Melvin C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-01-22)
    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, 2010-01-22)
    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, 2010-01-22)
    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, 2010-08-23)
    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 ...
  • Lechtenberg, K.F.; Nagaraja, Tiruvoor G.; Chengappa, M. M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Antibiotic susceptibility patterns of thirty-seven isolates of Fusobacterium necrophorum (21 biotype A and 16 biotype B) from liver abscesses of feedlot cattle were determined. These isolates were generally susceptible ...
  • 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 ...
  • Coger, R.R.; Franken, L.J.; Herald, T.; Phebus, Randall K.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    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, 2009-12-09)
    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, 2010-09-02)
    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, 2010-01-22)
    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 ...
  • Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    It has been known for years that electrical stimulation will improve tenderness of meat, but the technique only recently has gained considerable interest in the meat industry. Benjamin Franklin in 1749 observed that ...
  • 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, 2010-12-15)
    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 ...
  • Beharka, A.B.; Carroll, L.H.; Raun, A.P.; Laudert, S.B.; Parrott, J.C.; Nagaraja, Tiruvoor G.; Chengappa, M. M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-09)
    Fusobacterium necrophorum was the predominant bacterial isolate from liver abscesses of feedlot cattle fed with or without tylosin. The major difference in the bacterial flora of liver abscesses between cattle groups was ...
  • Lechtenberg, K.F.; Leipold, H.W.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-03)
    Fusobacterium necrophorum was the predominant bacterial isolate from 49 liver abscesses. Biotype A tended to occur in pure infections and produced a more severe tissue reaction than biotype B, which tended to occur as a ...
  • Powell, T.H.; Laudert, S.D.; Lee, R.W.; Seibert, G.; Unruh, John A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-14)
    Kansas State University, in cooperation with the Beef Empire Days committee, developed a new beef carcass index system for 1991, incorporating yield and quality traits as indicators of carcass merit. Development of the ...
  • 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, 2010-10-15)
    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 ...
  • Kenney, P.B.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-15)
    Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was ...

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