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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 304-323 of 622

Factors affecting egg quality

Beyer, R. Scott (Kansas State University, )
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, 2010-09-10)

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 showcase color stability of frozen lamb in transparent film

Hunt, Melvin Chase (Kansas State University, )
Factors affecting titratable acidity in raw milk

Schmidt, Karen A.; Stupar, J.; Shirley, John E.; Adapa, S.; Sukup, D. (Kansas Agricultural Experiment Station, 2011-05-06)

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, 2010-08-04)

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 ...
Factors Governing Pasting Properties of Waxy Wheat Flours

Purna, S. K. G.; Shi, Yong-Cheng; Guan, L.; Wilson, J. D.; Graybosch, R. A.
Failures in sprouts-related risk communication

Paterno, Maria Sol Erdozain; Allen, Kevin J.; Morley, Katija A.; Powell, Douglas A. (2013-03-28)

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, Kenneth E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2011-02-08)

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 ...
Fate of fumonisins in cattle fed contaminated feed

Thakur, R.A.; Wallace, N.; Smith, J. Scott; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-03)

Fumonisins are water-soluble carcinogenic mycotoxins produced by many species of Fusarium molds. Fumonisins occur widely in corn, making them a problem in corn-based feed. Their toxicity has been established in many ...
Feeding wet distillers grains plus solubles with and without a direct-fed microbial to determine performance, carcass characteristics, and fecal shedding of Escherichia coli O157:H7 in feedlot heifers

Wilson, B. K.; Holland, B. P.; Step, D. L.; Jacob, M. E.; VanOverbeke, D. L.; Richards, C. J.; Nagaraja, Tiruvoor G.; Krehbiel, C. R.

The inclusion of wet distillers grains plus solubles (WDGS) in feedlot diets has become a common practice in many regions of the United States due to the expanded production of byproducts and fluctuating corn prices related ...
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, 2010-08-04)

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, 2010-03-12)

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, 2010-08-04)

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, 2009-12-04)

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

Aramouni, Fadi M.; Barrett, Elizabeth B.; Boyle, Elizabeth A. E.; Fung, Daniel Yee-Chak, 1942-; Kastner, Curtis L.; Penner, Karen Pesaresi (Kansas State University, )
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 (2010-10-25)

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 (2011-03-15)

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, 2008-05-19)

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, 2011-03-10)

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, 2008-05-19)

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 ...