Browsing Food Science Institute by Author "Unruh, John A."

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Browsing Food Science Institute by Author "Unruh, John A."

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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 ...
  • 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 ...
  • 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 ...
  • Hutchinson, Stacy L.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, darker color. It is generally assumed that cow meat will need to be ground or have some form of post-mortem tenderization ...
  • Neill, S.; Marston, T.T.; Higgins, James J.; Unruh, John A.; Jaeger, John R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Mature cows are typically removed from the cow herd for various reasons, such as reproductive inefficiency and poor performance. It has been estimated that as much as 15 to 25% of a ranch’s revenue may be from cull cows. ...
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Jaeger, John R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Mature cows are culled from herds for reasons such as poor performance and failure to rebreed. When these cows are removed from the herd, they are typically in thin condition and potentially can be fed to gain weight and ...
  • Gray, D.G.; Corah, L.R.; Unruh, John A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-14)
    Repeated Ralgro® implantation of young bulls from birth to slaughter resulted in gains and carcass characteristics traits intermediate between non-implanted bulls and steers, and meat palatability traits similar to steers. ...
  • Schlickau, E.K.; Dikeman, Michael E.; Marston, T.T.; Brethour, J.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    Crossbred Hereford × Angus calves (n = 103) were used to determine the effect of early weaning on carcass and ribeye (longissimus muscle) characteristics of bulls and steers. Treatments were: 1) early-weaned (117 days of ...
  • Schlickau, E.K.; Marston, T.T.; Brethour, J.; Dikeman, Michael E.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    Crossbred Hereford × Angus calves (n = 103) were used to determine the effects of early weaning on feedlot performance of bulls and steers. Treatments were: 1) early-weaned (117 days of age) bulls, 2) early-weaned steers, ...
  • Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C.; Boyer, John E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    Twenty-four USDA Select strip loins (IMPS 180) were aged (32°F) until 14 days postmortem and fabricated into longissimus muscle (strip loin) steaks (1-in. thick). Then, steaks were either cooked or stored at −20°F for ...
  • Andrews, B.S.; Unruh, John A.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-19)
    Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bratzler shear force (WBS) values and cookery traits. Chops with lower pH (<5.5 to 5.5) had higher cooking losses than ...
  • Kropf, Donald H.; Hunt, Melvin C.; Unruh, John A.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-14)
    Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46° F resulted in 1) a more rapid pH decline 2) initial lighter red color, but more rapid discoloration during display 3) ...
  • Gray, D.G.; Unruh, John A.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-14)
    Low voltage electrical stimulation of young bulls at 30 to 45 min after bleeding resulted in a lower muscle pH, higher marbling score, lighter cherry red color and reduced incidence of heat ring formation when compared to ...
  • Stephens, J.W.; Dikeman, Michael E.; Unruh, John A.; Haub, M.D.; Tokach, Michael D.; Dritz, Steven S. (2008-08-26)
    The objective of this study was to determine the effects of oral administration of sodium citrate (CIT) or acetate (ACE) to pigs on blood parameters, postmortem glycolysis, pH decline, and quality attributes of pork. ...
  • Stephens, J.W.; Dikeman, Michael E.; Unruh, John A.; Haub, M.D.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-10-29)
    Previous studies have shown that citrate has the potential to inhibit phosphofructokinase (PFK), a key enzyme in post-mortem glycolysis. The objective of our study was to determine the effects of oral administration and ...
  • Andrews, B.S.; Unruh, John A.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-19)
    Eighty-one boneless pork loins were used to determine the influence of pH on quality characteristics. With increasing loin pH, instrumental values for L* (lightness) and b* (yellowness) of loins and chops decreased, and ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 54 strip loins, 54 top sirloin butts, and 54 inside rounds, all USDA Choice grade, to determine the influence of different postmortem aging periods and blade tenderization passes on sensory panel traits. Cuts ...
  • Engel, J.J.; Smith, J.W.II; Goodband, Robert D.; Unruh, John A.; Tokach, Michael D.; Nelssen, Jim L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25)
    Eighty-four crossbred gilts were used to examine the effects of increasing dietary additions of poultry fat (PF) or choice white grease (CWG) on longissimus muscle (LM), belly, and bacon quality. Pigs fed PF had greater ...

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