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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  • 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 ...
  • 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 ...
  • Cunningham, F.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H.; Larson, B.; Schafer, D.; Simms, D.; Smith, S.; Vanier, M.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-15)
    Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the Kansas economy. Therefore, these products must be carefully processed, handled, and monitored for microbial quality to ...
  • Roberts, Kevin R.; Barrett, Betsy (2009-03-05)
    Training is an important aspect of food safety programs in commercial restaurants and is integral in assuring that safe food is served. The purposes of this research were to explore the beliefs, attitudes, subjective ...
  • Banala, S.; Brouk, Michael J.; Simmons, S.R.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)
    Various percentages (1.2% to 13%) of β- cyclodextrin (β–CD) were added to water or pasteurized whole milk to study β-CD crystallization patterns. Influential factors such as crystallization time (4 to 12 h), ...
  • Reinhardt, Christopher D.; Thomson, Daniel U.; Retzlaff, Deanna D.; Butler, Brooks; Valles, J. A. (2012-07-23)
    Two studies were conducted to determine the effectiveness of digital multimedia modules as training tools for animal care workers. Employees at a commercial feedlot (n = 17) and a commercial dairy (n = 10) were asked to ...
  • Kenney, P.B.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-15)
    Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was ...

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