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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 93-112 of 151

Modeling roles of service recovery strategy: A relationship-focused view

Ok, Chihyung; Shanklin, Carol W.; Back, Ki-Joon (2005)

This study proposed and tested a theoretical model consisting of antecedents and consequences of recovery satisfaction using scenario experimentation with three dimensions of justice manipulated at two levels each (2x2x2 ...
Moisture uptake during washing and spray chilling of Holstein and beef-type steer carcasses

Johnson, R.D.; Hunt, M.C.; Allen, D.M.; Kastner, C.L.; Danler, R.J.; Schrock, C.C. (American Society of Animal Science, 1988)

This study was conducted at a commercial beef slaughter plant to determine the effects of carcass washing, intermittent spray chilling and carcass fatness on carcass weight yields and on moisture content of cutaneous ...
Near-infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability

Mohan, A.; Hunt, M.C.; Houser, T.A.; Barstow, T.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
Needle-free injection enhancement of beef improves tenderness but slightly increases microbial translocation

Sutterfield, A.; Phebus, R.K.; Crow, B.A.; Dikeman, M.E.; Grobbel, J.P.; Hollis, L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
Needle-free injection enhancement of beef strip loins with phosphate and salt has potential to improve yield, tenderness, and juiciness but harm texture and flavor

Crow, B.A.; Dikeman, M.E.; Hollis, L.C.; Phebus, R.A.; Ray, A.N.; Houser, T.A.; Grobbel, J.P. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010)

Meat tenderness is the most important palatability attribute affecting consumers’ overall eating experience. Injection enhancement and blade tenderization have long been used to improve this important trait. Injection ...
New 2-D graphical representation of DNA sequences

Wang, Jiasong; Wang, Weiqun (2006)

In this paper we present a novel 2-D graphical representation of DNA sequences in the first quadrant of Cartesian coordinate system. This representation has been mathematically proved to have a zero length of circuit, i.e. ...
Nutrigenomics and public health

Getz, Jean; Adhikari, Koushik; Medeiros, Denis M. (2010)

Nutrigenomic research may uncover the keys to utilizing genetic information to create food products that improve public health through mitigation of chronic diseases.
Nutritional effects on beef collagen characteristics and palatability

Wu, J.J.; Kastner, C.L.; Hunt, M.C.; Kropf, D.H.; Allen, D.M. (American Society of Animal Science, 1981)

To determine effects of different nutritional regimens on beef palatability and collagen characteristics, we randomly assigned 18 Hereford steers of similar age and nutritional background to three treatment groups: ...
Nutritional regime effects on quality and yield characteristics of beef

Harrison, A.R.; Smith, M.E.; Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H. (American Society of Animal Science, 1978)

Quality and yield characteristics of 38 crossbred steer carcasses were evaluated to measure the effects of four nutritional regimes: grass-fed -- winter growing ration (2.18 Mcal ME/kg), followed by summer grazing; ...
Optimizing ground beef lean sources to maximize display color life

Raines, C.; Hunt, M.; Unruh, J (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)

It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of ...
Packaging atmospheres alter beef tenderness, fresh color stability, and internal cooked color

Grobbel, J.P.; Dikeman, M.E.; Hunt, M.C.; Milliken, G.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)

Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions. According to some researchers, tenderness is the ...
Packaging atmospheres and injection enhancement affect beef tenderness and sensory traits

Grobbel, J.P.; Dikeman, M.E.; Hunt, M.C.; Milliken, G.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)

Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors ...
Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on kippered beef steaks

Lobaton-Sulabo, A.; Uppal, K.; Getty, K.; Boyle, E.; Harper, N.; Barry, B.; Higgins, J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010)

Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these ...
Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky

Lobaton-Sulabo, A.; Axman, T.; Getty, K.; Boyle, E.; Harper, N.; Uppal, K.; Barry, B.; Higgins, J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010)

Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these ...
Pectinmethylesterase from the rice weevil, Sitophilus oryzae: cDNA isolation and sequencing, genetic origin, and expression of the recombinant enzyme

Shen, Zhicheng; Pappan, Kirk; Mutti, Navdeep S.; He, Qi-Jiong; Denton, Michael; Zhang, Yu; Kanost, Michael R.; Reese, John C.; Reeck, Gerald R. (2005)

A cDNA clone encoding pectinmethylesterase of the rice weevil, Sitophilus oryzae (L.) has been isolated and sequenced. The cDNA clone was expressed in cultured insect cells and active pectinmethylesterase was purified from ...
Performance, carcass, and meat traits of different cattle types

Dikeman, M.E. (Kansas State University. Agricultural Experiment Station, 1979)

Different crossbred (X) cattle types were evaluated for growth, feed efficiency, carcass and meat traits. Steers were studied from mating Angus (A), Hereford (H), Brahman (B), Sahiwal (S), Pinzgauer (P), and Tarentaise (T) ...
Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days

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

Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...
Potential mechanisms of cancer prevention by weight control

Jiang, Yu; Wang, Weiqun (2008)

Weight control via dietary caloric restriction and/or physical activity has been demonstrated in animal models for cancer prevention. However, the underlying mechanisms are not fully understood. Body weight loss due to ...
Predicting success for new flavors with information known pre-launch: a flavored snack food case study

Doan, Alisa R.; Chambers, Edgar (2012)

Success in the marketplace is the goal of every product launch. Knowing what data to collect before launching a product that could predict success would be valuable to companies. Thus, the objective of this study was to ...
Primary care physicians and pandemic influenza: An appraisal of the 1918 experience and an assessment of contemporary planning

Lauer, Jacob; Kastner, Justin; Nutsch, Abbey (2008)

This multidisciplinary research project examined the role of primary care physicians in past pandemic flu responses and current planning efforts. Project researchers gathered and synthesized historical research, state and ...

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