K-REx Home
> >
Additional Programs, Centers, Institutes, and Offices
> >
Food Science Institute
> >
Food Science Institute Faculty Research and Publications
> >
Browsing Food Science Institute Faculty Research and Publications by Title

Browsing Food Science Institute Faculty Research and Publications by Title

Now showing items 75-94 of 723

Characteristics of frankfurters from preblended pork

Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-19)

Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended ...
Characteristics of hot boned bovine muscle

Kastner, Curtis L.; Henrickson, R.L.; Morrison, R.D. (American Society of Animal Science, 2008-06-02)

Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-hr. postmortem). Each carcass was split and one side was "hot" boned into muscles and muscle systems after being held ...
Characteristics of preblended pork during cooler storage

Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-19)

Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on bacteria, TBA (measure of fat rancidity), and pH values of ...
Characterization of different biological types of steers (cycle IV): retail product yields

Wheeler, T.L.; Cundiff, L.V.; Koch, R.M.; Crouse, J.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)

Retail product (RP) yields of 888 steers were obtained from mating Hereford (H) and Angus (A) dams to H or A (HA), Charolais (Ch), Gelbvieh (G b), Pinzgauer (Pz), Shorthorn (Sh), Galloway (Gw), Longhorn (Lh), Nellore (Ne), ...
Characterization of Fusobacterium isolates from the respiratory tract of white-tailed deer (Odocoileus virginianus)

Brooks, Jason W.; Kumar, Amit; Narayanan, Sanjeev K.; Myers, Suzanne; Brown, Kayla; Nagaraja, Tiruvoor G.; Jayarao, Bhushan M. (2014-07-22)

A total of 23 clinical isolates of Fusobacterium spp. were recovered at necropsy over a 2-year period from the respiratory tract of white-tailed deer (Odocoileus virginianus). Isolates were identified as Fusobacterium ...
Chemical and elemental composition of big bluestem as affected by ecotype and planting location along the precipitation gradient of the Great Plains

Zhang, Ke; Johnson, Loretta; Nelson, Richard; Yuan, Wenqiao; Pei, Zhijian J.; Wang, Donghai (2012-10-09)

Three big bluestem ecotypes from central Kansas (Cedar Bluffs and Webster populations), eastern Kansas (Konza and Top of the World populations), and Illinois (12Mile and Fults populations), as well as the Kaw cultivar, ...
Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

King, D.A.; Dikeman, Michael E.; Wheeler, T.L.; Kastner, Curtis L.; Koohmaraie, M. (American Society of Animal Science, 2008-06-02)

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects ...
Clostridium Botulinum and foodborne illness

Aramouni, Fadi M.; Blakeslee, Karen (Kansas State University, )
Coating dog kibble with a commercial liquid acidifier reduces the risk of Salmonella cross-contamination

Huss, A. R.; Deliephan, A.; Fuller, J. C.; Jones, Cassandra K.

In recent years, several pet food recalls have been attributed to Salmonella contamination. In addition to the negative impacts on animal health, pet foods contaminated with Salmonella have been linked to infection in ...
Color and oxidative properties of irradiated beef

Kropf, Donald H.; Kastner, Curtis L. (Kansas State University, )
Color formation and retention in fresh beef

Kropf, Donald H.; Hunt, Melvin C.; Piske, D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)

We conducted two studies in response to a severe problem with ground beef color encountered by beef fabricators and retailers. We concluded that: (1) Loss of muscle chemical-reducing capability upon grinding, with subsequent ...
Color stability of steaks from carcasses vascularly infused immediately after exsanguination

Hunt, Melvin C.; Schoenbeck, J.J.; Dobbels, T.E.; Dikeman, Michael E.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)

Hereford × Angus carcasses were infused with a solution of either sugar/phosphate or calcium chloride immediately after exsanguination to determine effects on color stability during retail display. A calcium chloride ...
The combination of implanting with Revalor-200 and feeding Zilmax increases ribeye area of fed cows

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. ...
The combination of implanting with Revalor-200 and feeding zilmax increases subprimal meat yield of fed 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 ...
Combinations of steam-flaked corn, dry-rolled corn, and dried distillers grains yield beef with similar yet subtle changes in sensory traits

Black, P.L.; Parsons, G.L.; Shelor, M.K.; Karges, K.K.; Gibson, M.L.; Dikeman, Michael E.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-07)

Rapid expansion of fuel ethanol production has made available abundant supplies of distillers grains with solubles, which are well-suited as a substitute for cereal grains in finishing cattle diets. Several recently ...
Combinations of wet corn gluten feed and steam-flaked corn in finishing cattle diets: effects on acid-resistant E. Coli and coliforms, VFA Profiles and pH

Sindt, J.J.; Thippareddi, H.; Lambert, D.L.; Farran, T.B.; Montgomery, Sean P.; LaBrune, H.J.; Higgins, James J.; Drouillard, James S.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

Finishing beef steers (615 head) were used in a 152-day experiment to evaluate the effects of feeding 80:0, 60:30 or 30:60 ratios (dry basis) of steam-flaked corn and wet corn gluten feed (WCGF, 30WCGF, 60WCGF) on ...
Combined microwave and convection cooking increases post-cooking temperature rise of beef Biceps femoris muscles more than convection cooking

Gaschler, A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)

Combined microwave and convection cooking has gained popularity in the last 20 years because of more accurate heat control and more efficient use of energy. Combination microwave/convection cooking allows for more rapid ...
Commentary: Increasing productivity, meat yield, and beef quality through genetic selection, management, and technology

Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2013-03-19)

The primary purpose of producing beef cattle is to convert grass, forages, and various byproducts, plus human-edible protein and energy, into highly nutritious and tasty beef. To accomplish this, (1) cattle enterprises ...
A commercially available SRP vaccine reduces prevalence of E. coli O157:H7 in feces of beef cattle under commercial feedlot conditions

Butler, B.A.; Loneragan, G.H.; Thomson, Daniel U.; Nagaraja, Tiruvoor G.; Reinhardt, Christopher D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)

Of all food safety challenges facing the beef industry, Escherichia coli O157:H7 has consistently presented the greatest economic remonstrance to meat packers and retailers. Cattle naturally shed E. coli O157:H7 in their ...
A comparison of beef flavor intensity among major muscles

Carmack, C.F.; Schwenke, J.R.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-14)

Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tenderness, and juiciness. Sample steaks were cut, and evaluation was performed by a five-member professional panel. ...