K-REx
→
Programs, Centers, Institutes, and Other Offices
→
Food Science Institute
→
Food Science Institute Faculty Research, Publications, and Presentations
→
Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

Now showing items 75-94 of 289

Effect of information and information source on consumer preference for food irradiation

Fox, J.A.; Boland, Michael A.; Grady, W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)

The effect of consumer information about food irradiation and the source of the information was studied through a survey mailed to 400 residents each of Manhattan and Topeka, Kansas. Two-thirds of the surveys contained a ...
Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals

Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)

Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals

Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)

Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
Effect of sorghum dried distillers grains with solubles on composition, retail stability, and sensory attributes of ground pork from barrows and gilts

Skaar, G.R.; Houser, Terry A.; Sotak, K.M.; Goehring, B.L.; Stickel, A.; Gerlach, B.M.; Steele, K.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)

A total of 288 finishing pigs (PIC TR4 × 1050, initially 129.6 lb) were utilized as part of a 73-d feeding study to determine the effects of sorghum dried distillers grains with solubles (S-DDGS) in sorghum- or corn-based ...
Effectiveness of a laboratory-scale vertical tower static chamber steam pasterurization unit against Escherichia coli 0157:H7, salmonella typhimurium, and listera innocua on prerigor beef tissue

Retzlaff, Deanna D.; Phebus, Randall K.; Nutsch, Abbey L.; Riemann, James; Kastner, Curtis L.; Marsden, James L. (2004)

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, ...
Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems

Grobbel, J.P.; Dikeman, Michael E.; Yancey, E.J.; Smith, J. Scott; Kropf, Donald H.; Milliken, George A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

To evaluate how antioxidants might prevent bone marrow discoloration, beef lumbar vertebrae held at 35.6°F for 6 or 14 days postmortem before packaging were cut into 1- inch-thick sections and packaged into 1) ...
Effects of cetylpyridinium chloride treatment of roast beef on Listeria monocytogenes populations and quality attributes

Singh, M.; Thippareddi, H.; Herald, T.J.; Phebus, Randall K.; Marsden, James L.; Nutsch, Abbey L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

The effectiveness of cetylpyridinium chloride (CPC) for reducing microbial populations, in particular Listeria monocytogenes, on ready-to-eat roast beef was evaluated. Roast beef slices inoculated with L. monocytogenes were ...
Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork

Danler, Robert J.; Boyle, Elizabeth A. E.; Kastner, Curtis L.; Thippareddi, Harshavardhan; Fung, Daniel Y. C.; Phebus, Randall K. (2003)

Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to ...
Effects of cold shortening and cooking rate on beef tenderness

King, D.A.; Wheeler, T.L.; Koohmaraie, M.; Dikeman, Michael E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with refrigerated aging. Changes in muscle tenderness due to cooking rates were also evaluated. Beef ribeye and shoulder clod ...
Effects of dietary astaxanthin and ractopamine HCl on the growth and carcass characteristics of finishing pigs and the color shelf-life of longissimus chops from barrows and gilts

Bergstrom, J.R.; Skaar, G.R.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; Nelssen, Jim L.; Goodband, Robert D.; DeRouchey, Joel M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)

A total of 160 pigs (initially 198 lb) were used to evaluate the effects of increasing dietary astaxanthin (AX, from Xanthophyllomyces dendrorhous yeast) and Ractopamine HCl (RAC) on the growth and carcass characteristics ...
Effects of dietary calorie restriction or exercise on the PI3K and Ras signaling pathways in the skin of mice

Xie, Linglin; Jiang, Yu; Ouyang, Ping; Chen, Jie; Doan, Hieu; Herndon, Betty; Sylvester, Jessica E.; Zhang, Ke; Molteni, Agostino; Reichle, Marie; Zhang, Rongqing; Haub, Mark D.; Baybutt, Richard C.; Wang, Weiqun (2007)

Weight control by exercise and dietary calorie restriction (DCR) has been associated with reduced cancer risk, but the underlying mechanisms are not well understood. This study was designed to compare the effects of weight ...
Effects of dietary fiber and its components on metabolic health

Lattimer, James M.; Haub, Mark D. (2010)

Dietary fiber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. As a result, research regarding their potential health benefits ...
Effects of dressing procedures upon yield and quality of the beef tenderloin

De Felicio, P.E.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 1981)

Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of the tenderloin. But small differences in tenderness and color at the beginning of the display period favored the conventional ...
Effects of dried plum mixtures on total aerobic growth in uncooked ground beef

Thompson, L.K.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)

Spices and plant components are being used more often in food products as natural antimicrobials. Dried plums are effective antimicrobials against foodborne pathogens including Escherichia coli O157:H7. The objective of ...
Effects of early weaning on carcass and ribeye steak characteristics of bulls and steers

Schlickau, E.K.; Dikeman, Michael E.; Marston, T.T.; Brethour, J.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

Crossbred Hereford × Angus calves (n = 103) were used to determine the effect of early weaning on carcass and ribeye (longissimus muscle) characteristics of bulls and steers. Treatments were: 1) early-weaned (117 days of ...
Effects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturing

Choi, Y.I.; Hunt, Melvin C.; Kropf, Donald H.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 1983)

Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable ...
Effects of freezing and location within the beef longissimus muscle (strip loin steak) on tenderness

Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C.; Boyer, John E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

Twenty-four USDA Select strip loins (IMPS 180) were aged (32°F) until 14 days postmortem and fabricated into longissimus muscle (strip loin) steaks (1-in. thick). Then, steaks were either cooked or stored at −20°F for ...
Effects of freezing pork chops on warner-bratzler shear force and cookery traits

Andrews, B.S.; Unruh, John A.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)

Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bratzler shear force (WBS) values and cookery traits. Chops with lower pH (<5.5 to 5.5) had higher cooking losses than ...
Effects of glycerol and ractopamine hcl (paylean) on growth performance, carcass characteristics, and loin quality of finishing pigs

Duttlinger, A.W.; Tokach, Michael D.; Dritz, Steven S.; Houser, Terry A.; Prusa, K.J.; DeRouchey, Joel M.; Nelssen, Jim L.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)

A total of 1,054 barrows and gilts (PIC, initially 207.8 lb) were used in a 28-d study to determine the influence of glycerol and ractopamine HCl (Paylean) on growing-finishing pig performance, carcass characteristics, and ...
Effects of hot-fat trimming on retail display color of three beef muscles

Stuewe, S.R.; Kropf, Donald H.; Hunt, Melvin C.; Campbell, R.E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)

Steaks from subprimal cuts from carcass sides that were either hot-fat-trimmed to .25 inch or not hot-f at-trimmed (control) were used to determine trimming effects on retail display color. After 14 days storage in ...

Now showing items 75-94 of 289

Browse

All of K-REx
This Collection

Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

K-REx Repository

Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

Browse

All of K-REx

This Collection

My Account