Browsing Food Science Institute by Author "Johnson, D.E."

K-REx Repository

Browsing Food Science Institute by Author "Johnson, D.E."

Sort by: Order: Results:

  • Mancini, R.A.; Hunt, Melvin C.; Kropf, Donald H.; Hachmeister, K.A.; Johnson, D.E.; Fox, Sean (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared ...
  • DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...