Browsing Food Science Institute by Subject "Carcasses"

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Browsing Food Science Institute by Subject "Carcasses"

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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, 2008-06-02)
    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 ...
  • Wheeler, T.L.; Cundiff, L.V.; Koch, R.M.; Crouse, J.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Retail product (RP) yields of 888 steers were obtained from mating Hereford (H) and Angus (A) dams to H or A (HA), Charolais (Ch), Gelbvieh (G b), Pinzgauer (Pz), Shorthorn (Sh), Galloway (Gw), Longhorn (Lh), Nellore (Ne), ...
  • Dikeman, Michael E.; Dayton, A.D.; Hunt, Melvin C.; Kastner, Curtis L.; Axe, J.B.; Ilg, H.J. (American Society of Animal Science, 2008-06-02)
    Sixty-four 8-too-old steers, produced from 7/8 Simrnental sires mated to crossbred dams, averaged 265 kg initial weight. Forty-eight steers were assigned to an Accelerated (ACC) production system, while 16 steers were ...
  • Brown, T.L.; Peters, P.E.; Kropf, Donald H.; Phebus, Randall K.; Nutsch, Abbey L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of ...
  • Retzlaff, D.L.; Rueger, S.A.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    The use of steam pasteurization (SPS400™; Frigoscandia, Bellevue, WA) as a viable commercial-scale intervention method to treat pre-rigor beef carcasses uniformly hasbeen evaluated for temperatures from 180E to 201 ̊F. ...
  • Burson, D.E.; Hunt, Melvin C.; Schafer, D.E.; Beckwith, D.; Garrison, J.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-30)
    Two studies were designed to test the effects of stunning method and time interval between stunning and bleeding on blood splashing in pork muscle. In study I, 82 market weight barrows and gilts were randomly assigned to ...

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