Browsing Food Science Institute by Author "Dayton, A.D."

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Browsing Food Science Institute by Author "Dayton, A.D."

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  • 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 ...
  • 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 ...

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