Browsing Food Science Institute by Subject "pH"

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Browsing Food Science Institute by Subject "pH"

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  • 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 ...
  • Schoenbeck, M.K.; Kropf, Donald H.; Hunt, Melvin C.; Hawthorne, S.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Beef quadriceps muscles from nine pH groups (5.5 - 6.4 in .1 increments) were ground; mixed with fat (20%); formed into patties whose myoglobin was in either the oxy or deoxy state; and cooked to four endpoint temperatures ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...
  • Moe, D.R.; Kropf, Donald H.; Mackintosh, D.L.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-05-06)
    A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, ...

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