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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  • Factors affecting premature browning in cooked ground beef
    Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Factors affecting titratable acidity in raw milk
    Schmidt, Karen A.; Stupar, J.; Shirley, John E.; Adapa, S.; Sukup, D. (Kansas Agricultural Experiment Station, 1996)
    The value of titratable acidity (TA) as an indicator of raw milk quality has been challenged recently, because milk is refrigerated within minutes after it leaves the cow until it reaches the consumer. Also, high milk ...
  • Factors causing livery flavor in beef steaks from the chuck and loin
    Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity ...
  • Failures in sprouts-related risk communication
    Paterno, Maria Sol Erdozain; Allen, Kevin J.; Morley, Katija A.; Powell, Douglas A. (2013)
    Nutritional and perceived health benefits have contributed to the increasing popularity of raw sprouted seed products. In the past two decades, sprouted seeds have been a recurring food safety concern, with at least 55 ...
  • Fat thickness as an alternative to marbling in beef carcass grading
    Kemp, K.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 1981)
    Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR 0.4 inch of outside fat cover. Including cattle with 0.4 inch of fat and at least Slight marbling in a new choice grade ...
  • Fffect of freezing the beef Longissimus muscle on Warner-Bratzler shear force
    Homm, J.W.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
    Seventy-two ribeye rolls (IMPS 112) were used to compare Warner-Bratzler shear force (WBSF) from fresh steaks and previously frozen steaks. Ribeye rolls were aged (32ºF) in vacuum-packaged bags for 14 days postmortem and ...
  • Flavor and aroma of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...
  • Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH
    Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...
  • Flavor description and classification of selected natural cheeses
    Chambers, Delores H.; Chambers, Edgar, IV; Johnson, Dallas (Worshipful Company of Cooks Research Centre, 2005)
    Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, ...
  • Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States
    Kwon, Junehee; Wilson, Amber N.S.; Bednar, Carolyn; Kennon, Lisa (2008)
    Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role ...
  • Food safety practices lacking in independent ethnic restaurants
    Roberts, Kevin R.; Kwon, Junehee; Shanklin, Carol W.; Liu, Pei; Yen, Wen-Shen (2011)
    This study compared compliance with the Food Code between ethnic and non-ethnic restaurants and identified specific food safety practices needing improvement. Frequencies for 275 individual Kansas Food Code violations and ...
  • Food safety training and foodservice employees' knowledge and behavior.
    Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A. (International Association for Food Protection, 2008)
    Statistics show that 59% of foodborne illnesses are traced to restaurant operations. Food safety training has been identified as a way to assure public health, yet evidence supporting the effectiveness of training has been ...
  • Food safety training needs assessment for independent ethnic restaurants: review of health inspection data in Kansas
    Kwon, Junehee; Roberts, Kevin R.; Shanklin, Carol W.; Liu, Pei; Yen, Wen S.F. (International Association for Food Protection, 2010)
    Each year, commercial foodservice operations in the United States serve over 70 billion meals/snacks. The majority of foodborne disease outbreaks have been attributed to commercial foodservice establishments, and independent ...
  • Food safety training requirements and food handlers' knowledge and behaviors
    Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D. (International Association for Food Protection, 2008)
    Very little research has evaluated how different types of food safety training requirements in foodservice establishments affect food handlers' performance. Foodservice employees (n = 242) from randomly selected restaurants ...
  • Formation and safety of 2-dodecylcyclobutanone, a unique radiolytic product in irradiated beef
    Gadgil, P.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Treating food with ionizing radiation improves product safety and helps maintain quality. The main selling point of irradiated foods is that it is microbially safe. Beginning in October 2002, companies could petition the ...
  • Garlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beef
    Ceylan, E.; Hunt, Melvin C.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    This research evaluated the effect of garlic, cold storage and heating on Escherichia coli O157:H7 in ground beef patties. Ground beef (20% fat) inoculated with E. coli O157:H7 to an initial inoculum level of 8 log10 ...
  • Generalizing survey results from student samples: Implications from service recovery research
    Ok, Chihyung; Shanklin, Carol W.; Back, Ki-Joon (2008)
    Using college students as research subjects in consumer research may or may not be appropriate. This paper discusses external validity of research findings using student subjects as surrogates for consumers in experimental, ...
  • Ground beef from electrically stimulated and pre-rigor processed carcasses
    Hunt, Melvin C.; Kendall, J.L.A.; Kropf, Donald H.; Dikeman, Michael E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 1980)
    Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conventional ground beef in texture, palatability, and frozen storage stability, but lost more juice when vacuum-stored, had ...
  • High carbon dioxide, modified-atmosphere packaging (MAP) for beef steaks
    Luchsinger, S.E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on shelf life, beef strip steaks were packaged under 30% CO2-70% N2 and stored for up to 42 days at 30 or 38 ̊F. ...
  • Hot processed beef--microbiological characteristics
    Lee, C.Y.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H.; Lyon, M.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station, 1980)
    To help insure that hot-processed beef has an acceptable shelf life and is microbiologically safe, the microbial characteristics of the product must be evaluated. This is particularly true for hot-processed cuts that are ...