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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  • Haub, Mark D.; Simons, Tammy R.; Cook, Chad M.; Remig, Valentina M.; Al-Tamimi, Enas K.; Holcomb, Carol Ann (2005)
    Background: We investigated the effects of a calcium-fortified beverage supplemented over 12 months on body composition in postmenopausal women (n = 37, age = 48–75 y). Methods: Body composition (total-body percent fat, ...
  • Carmack, C.F.; Hunt, Melvin C.; Kropf, Donald H.; Schwenke, J.R.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used ...
  • ckastner; lerick; jkastner; anutsch; phebus (National Agricultural Biosecurity Center, Kansas State University, 2004)
    Whether at the hand of accidental disease entry, the weather, or an act of bioterrorism, widespread livestock deaths pose daunting carcass-disposal challenges that, if not met quickly and effectively, can spiral into major ...
  • Taylor, Ethel; Kastner, Justin; Renter, David G. (2010)
    A 2008 multistate foodborne outbreak of Salmonella Saintpaul caused more than 1,400 illnesses in the United States (U.S.). Although initial investigations suggested tomatoes as the potential vehicle, jalapeño and serrano ...
  • Herald, T. J.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 1999)
    The change in textural quality of cheese during frozen storage is of concern to the frozen food industry. Many food products such as frozen pizza and dinner entrees are stored at !0.5EF or below for extended periods ...
  • Allen, Dell M.; Hunt, Melvin C.; Kropf, Donald H.; Gutowski, G.; Harrison, A.; Smith, M.E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 1977)
    Thirty-eight crossbred steers of known background were randomly assigned to four feeding regimes. All initially were fed on a brome and bluestem pasture supplemented during winter with alfalfa and protein. Ten grass-fed ...
  • Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    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 ...
  • Kastner, Curtis L.; Henrickson, R.L.; Morrison, R.D. (American Society of Animal Science, 1973)
    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 ...
  • Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    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 ...
  • King, D.A.; Dikeman, Michael E.; Wheeler, T.L.; Kastner, Curtis L.; Koohmaraie, M. (American Society of Animal Science, 2003)
    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 ...
  • Kropf, Donald H.; Hunt, Melvin C.; Piske, D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    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 ...
  • 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, 1999)
    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 ...
  • 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)
    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. ...
  • 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)
    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 ...
  • 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)
    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 ...
  • Gaschler, A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    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 ...
  • Carmack, C.F.; Schwenke, J.R.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1992)
    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. ...
  • Warren, K.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1989)
    Starting 3 days postmortem, sections from eight USDA Choice or better, yield grade 4, strip loins were dry-aged (aged unpackaged) or vacuum-aged (aged in vacuum bags) for an additional 11 days. The dry-aged loins lost ...
  • Johnson, Cara M.; Bednar, Carolyn; Kwon, Junehee; Gustof, Alissa (2009)
    The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and prices for reimbursable school lunches. Researchers observed food and beverage contents of 333 home ...
  • Phebus, Randall K.; Nutsch, Abbey L.; Schafer, David E.; Wilson, R. Craig; Riemann, M. James; Leising, Jerome D.; Kastner, Curtis L.; Wolf, John R.; Prasai, Ram K. (1997)
    The effectiveness of a recently invented "steam pasteurization" (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard ...