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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  • 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 ...
  • Kenney, P.B.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-15)
    Five percent fish surimi, unwashed or washed ground beef, and washed or unwashed beef hearts were evaluated in precooked, chunked and formed, restructured beef roasts to determine if they would increase bind in ...
  • Pfromm, Peter H.; Amanor-Boadu, Vincent; Nelson, Richard; Vadlani, Praveen V.; Madl, Ronald L. (2010-02-05)
    Fermentation-derived butanol is a possible alternative to ethanol as a fungible biomass-based liquid transportation fuel. We compare the fermentation-based production of n-butanol vs. ethanol from corn or switchgrass ...
  • Santharam, S.; Davis, Lawrence C.; Erickson, Larry E. (2014-06-24)
    Remediation feasibility studies were conducted in simulated groundwater flow channels for carbon tetrachloride (CT). CT was introduced at a concentration of about 2 mg/L (~13 μmoles/L) in three channels, two of them with ...
  • Zhang, Meng; Song, Xiaoxu; Deines, Timothy W.; Pei, Zhijian J.; Wang, Donghai (2012-07-27)
    Size reduction is the first step for manufacturing biofuels from woody biomass. It is usually performed using milling machines and the particle size is controlled by the size of the sieve installed on a milling machine. ...
  • Dikeman, Michael E.; Melton, C.C.; Tuma, H.J.; Beecher, G.R. (Kansas State University. Agricultural Experiment Station, 2011-03-17)
    Because tenderness is considered the most desired eating characteristic in meat, more emphasis should be placed on this trait in evaluating beef quality in breeding and selection programs. Both tenderness and marbling ...
  • 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 ...
  • Warren, K.E.; Hunt, Melvin C.; Marksberry, C.L.; Sorheim, O.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-15)
    Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas composition, as well as the influence of fat trim level and location of loin in the box on shelf life characteristics. ...
  • Andries, K.M.; Schalles, R.R.; Franke, D.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-10)
    Carcass data from 5 years of a long-term, rotational , crossbreeding project were used to calculate heritabilities, genetic and phenotypic correlations , and management effects and to compare breeds for marbling, ribeye ...
  • Hickok, D.T.; Schalles, R.R.; Franke, D.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-20)
    Eighty nine steers with different proportions of Angus, Hereford, Charolais, Brahman, and Gelbvieh breeding from rotational and terminal crossbreeding systems were produced in Louisiana and finished at KSU. Half of ...

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