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Browsing Food Science Institute Faculty Research and Publications by Title

Browsing Food Science Institute Faculty Research and Publications by Title

Now showing items 93-112 of 289

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 ...
Effects of increasing dietary dried distillers grains with solubles and glycerol on pork loin quality

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

A total of 1,160 barrows (PIC, initially 68.4 lb) were used in a 70-d study to determine the influence of dried distillers grains with solubles (DDGS) and glycerol on pork loin quality attributes. The pigs were blocked by ...
Effects of increasing glycerol and dried distillers grains with solubles on the growth performance and carcass characteristics of finishing pigs

Duttlinger, A.W.; Benz, J.M.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; 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 1,160 barrows (PIC, initially 68.4 lb) were used in a 97-d study to determine the influence of glycerol and dried distillers grains with solubles (DDGS) on growing-finishing pig performance, carcass characteristics, ...
Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks

Lawrence, T.E.; Hunt, Melvin C.; Dikeman, Michael E.; Kastner, Curtis L.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)

Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. ...
Effects of low voltage electrical stimulation during bleeding on characteristics of beef loin eye top round muscles

Kropf, Donald H.; Hunt, Melvin C.; Unruh, John A.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1984)

Low voltage electrical stimulation (ES) during bleeding and subsequent carcass chilling at 36 to 46° F resulted in 1) a more rapid pH decline 2) initial lighter red color, but more rapid discoloration during display 3) ...
Effects of modified atmosphere packaging and carcass chill rate on pork loins

Sorheim, O.; Hunt, Melvin C.; Menninen, M.; Warren, K.E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)

Use of 10% oxygen in a modified gas atmosphere package resulted in more off-odor, higher microbial counts, and a less desirably colored loin and loin chops. Furthermore, it reduced chop display life and is not recommended.
Effects of oral administration of sodium citrate or acetate to pigs on blood parameters, postmortem glycolysis, muscle pH decline, and quality attributes of pork

Stephens, J.W.; Dikeman, Michael E.; Unruh, John A.; Haub, M.D.; Tokach, Michael D.; Dritz, Steven S. (2008)

The objective of this study was to determine the effects of oral administration of sodium citrate (CIT) or acetate (ACE) to pigs on blood parameters, postmortem glycolysis, pH decline, and quality attributes of pork. ...
Effects of oral administration or feeding of sodium citrate or acetate to pigs on post-mortem glycolysis, pH decline, and pork quality attributes

Stephens, J.W.; Dikeman, Michael E.; Unruh, John A.; Haub, M.D.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

Previous studies have shown that citrate has the potential to inhibit phosphofructokinase (PFK), a key enzyme in post-mortem glycolysis. The objective of our study was to determine the effects of oral administration and ...
Effects of packaging on bone marrow discoloration in beef arm, rib, shoulder blade, and thoracic vertebra bones

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

Meat retailers have reported bone marrow discoloration to be a problem, especially in modified-atmosphere packages (MAP). To evaluate causes of bone marrow discoloration in different beef bones and packaging systems, ...
Effects of pH and location within a loin on pork quality

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 pH on quality characteristics. With increasing loin pH, instrumental values for L* (lightness) and b* (yellowness) of loins and chops decreased, and ...
Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color

Schoenbeck, M.K.; Kropf, Donald H.; Hunt, Melvin C.; Hawthorne, S.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)

Beef quadriceps muscles from nine pH groups (5.5 - 6.4 in .1 increments) were ground; mixed with fat (20%); formed into patties whose myoglobin was in either the oxy or deoxy state; and cooked to four endpoint temperatures ...
Effects of postmortem aging period and blade tenderization on sensory traits of beef steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)

We used 54 strip loins, 54 top sirloin butts, and 54 inside rounds, all USDA Choice grade, to determine the influence of different postmortem aging periods and blade tenderization passes on sensory panel traits. Cuts ...
Effects of poultry fat and choice white grease on pork longissimus muscle, belly, and bacon quality

Engel, J.J.; Smith, J.W.II; Goodband, Robert D.; Unruh, John A.; Tokach, Michael D.; Nelssen, Jim L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)

Eighty-four crossbred gilts were used to examine the effects of increasing dietary additions of poultry fat (PF) or choice white grease (CWG) on longissimus muscle (LM), belly, and bacon quality. Pigs fed PF had greater ...
Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt, on post-mortem glycolysis, ph decline, and pork quality attributes

Stephens, J.W.; Dikeman, Michael E.; Unruh, John A.; Haub, M.D.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

Forty pork carcass sides were assigned to one of four treatments: pre-rigor citrate (CIT) or acetate (ACE) injection, post-rigor phosphate plus salt (PHOS) injection, and noninjected control (CON). Loins in 20 sides were ...
Effects of processing variables on iridescence in precooked beef

Wang, H.; Kropf, Donald H.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)

Beef semitendinosus (ST) muscles with injected water (3 or 10% of raw muscle weight) and phosphate (0.3%) were cooked to final internal temperatures of 130 (held at 130 for 121 min), 140 (held at 140 for 12 min), 145, ...
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)

We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear ...
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)

We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear ...
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of strip loin

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)

We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, ...
The effects of quality grade, postmortem aging, and blade tenderization on Warner-Bratzler shear force and cookery traits of biceps femoris steaks

Andrews, B.S.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used 108 top sirloin butts to determine the influence of quality grades, postmortem aging periods, and blade tenderization passes on percentages of thawing and cooking losses and Warner-Bratzler shear (WBS) force ...

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