Browsing Food Science Institute Faculty Research and Publications by Title

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Browsing Food Science Institute Faculty Research and Publications by Title

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  • Ceylan, E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We studied the antimicrobial efficacy of buffered sodium citrate and a combination of buffered sodium citrate and sodium diacetate on natural aerobic microflora of ground beef stored at 39°F. For non-treated control ...
  • Coger, R.R.; Franken, L.J.; Herald, T.; Phebus, Randall K.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    Beef carcasses and fresh fabricated beef products potentially can be contaminated with disease causing microorganisms (pathogens) via animal dressing procedures and contamination from the plant environment or workers. ...
  • Mayer, A.L.; Gunderson, J.A.; Lobaton-Sulabo, A.S.; Boyle, Elizabeth A. E.; Houser, Terry A.; Higgins, James J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    The Centers for Disease Control and Pre- vention estimate that 2,500 people become infected with listerosis each year by consuming food containing Listeria monocytogenes. Certain ready-to-eat meat and poultry products, ...
  • DeMars, Zachary; Biswas, Silpak; Amachawadi, Raghavendra G.; Renter, David G.; Volkova, Victoriya V.
    Antimicrobial treatments result in the host's enteric bacteria being exposed to the antimicrobials. Pharmacodynamic models can describe how this exposure affects the enteric bacteria and their antimicrobial resistance. The ...
  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...
  • Ameri, F.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-01-22)
    Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Since the connection between consumption of dietary carcinogens and risk of different ...
  • Paddock, Zachary Dean; Shi, Xiaorong; Bai, Jianfa; Nagaraja, Tiruvoor G. (2012-06-22)
    Shiga toxin-producing Escherichia coli (STEC), particularly O157, are major food borne pathogens. Non-O157 STEC, particularly O26, O45, O103, O111, O121, and O145, have also been recognized as a major public health concern. ...
  • Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
    It has been known for years that electrical stimulation will improve tenderness of meat, but the technique only recently has gained considerable interest in the meat industry. Benjamin Franklin in 1749 observed that ...
  • Brannon, Laura A.; Pilling, Valerie K.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D. (2009-10-21)
    This study sought to determine if no experience, basic experience, or well-informed experience (defined as basic experience and formal food safety training) in a foodservice operation would influence attitudes, subjective ...
  • 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 ...
  • Medeiros, Denis M. (2008-12-05)
    Mitochondria have their own DNA (mtDNA) and hence biogenesis of mitochondria requires a coordination of nuclear and mtDNA, both of which encode for mitochondria proteins. Our understanding of the molecular control of ...
  • Meyer, M. J.; Sukup, D.; Schmidt, Karen A.; Shirley, John E. (Kansas Agricultural Experiment Station and Cooperative Extension Service., 2011-05-04)
    Few choices exist for a mobile, rapid, and nonsubjective assessment of mastitic infection in bovine milk. This project evaluated the effectiveness of using the Biotrace® raw milk quality ATP bioluminescence assay to ...
  • Erickson, Larry E.; Leven, Blase; Saulters, Oral; Boguski, Terrie; Green, Ryan (Kansas State University, 2011-05-12)
    There is a growing emphasis to include sustainability in decisions that are made, especially in capital investments and strategic planning. The interdisciplinary tools and approaches of sustainability science are providing ...
  • Chambers, Edgar, IV; Koppel, Kadri (2013-07-09)
    Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate ...
  • Meyer, M. J.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 2011-07-22)
    Four areas of the milking parlor were evaluated for effective cleaning and sanitation using total aerobic counts (standard plate count) and ATP bioluminescence (ATPB) techniques. Whereas the plate counts only monitor ...
  • Powell, Douglas A.; Paterno, Maria Sol Erdozain; Dodd, Charles; Morley, Katija A.; Costa, Roy E.; Chapman, Benjamin J. (2013-03-29)
    Internal and external food safety audits are conducted to assess the safety and quality of food including on-farm production, manufacturing practices, sanitation, and hygiene. Some auditors are direct stakeholders that are ...
  • Zimmerman, S.; Jeon, I.J.; McVay, L.; Ferdinand, E.; Sukup, D.; Shirley, John E.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Raw milk is an excellent medium for bacterial growth. The objective of this study was to evaluate the number of microbes and component degradation in raw milk. Milk fat content did not affect bacteria counts. As storage ...
  • Beharka, A.B.; Carroll, L.H.; Raun, A.P.; Laudert, S.B.; Parrott, J.C.; Nagaraja, Tiruvoor G.; Chengappa, M. M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-09)
    Fusobacterium necrophorum was the predominant bacterial isolate from liver abscesses of feedlot cattle fed with or without tylosin. The major difference in the bacterial flora of liver abscesses between cattle groups was ...
  • Lechtenberg, K.F.; Leipold, H.W.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-03)
    Fusobacterium necrophorum was the predominant bacterial isolate from 49 liver abscesses. Biotype A tended to occur in pure infections and produced a more severe tissue reaction than biotype B, which tended to occur as a ...
  • Kropf, Donald H.; Kasten, L.H.; Koch, B.A.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
    Many studies have reported that barrows gain more rapidly than gilts, but gilts excell in carcass muscling and trimness. Recently, considerable interest has been directed toward determining ration protein needs of barrows ...

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