Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Title

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  • 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 ...
  • 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, ...
  • 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 ...
  • 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. ...
  • 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 ...
  • Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Howells, Amber D.; Roberts, Kevin R. (2008)
    Current national food safety training programs appear ineffective at improving food safety practices in foodservice operations, given the substantial number of Americans affected by foodborne illnesses after eating in ...
  • Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1989)
    The word "improved" in a commercial sense means "altered product characteristics to meet the consumers' real and perceived needs." The pork industry in the 90's must progress toward offering products designed to meet ...
  • Sammel, L.M.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome condition for the meat industry. We examined influences of pre-rigor temperature and pH decline on chemistry of the inside ...
  • Waylan, A.T.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Eighty-two boneless pork loins were used to examine the effects of chop location on longissimus muscle quality. The highest quality chops came from the posterior end. They had the lowest Warner-Bratzler shear value (most ...
  • Homm, J.W.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, ...
  • Waylan, A.T.; O'Quinn, P.R.; Woodworth, J.C.; Koo, S.I.; Unruh, John A.; Goodband, Robert D.; Nelssen, Jim L.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    Seventy-two crossbred (PIC) barrows were used to determine the influence of feeding modified tall oil (MTO, 0 or .5% of diet) and vitamin E (0, 10, or 50 IU/lb of feed) on display color stability, Warner-Bratzler shear, ...
  • Waylan, A.T.; O'Quinn, P.R.; Woodworth, J.C.; Owen, K.Q.; Unruh, John A.; Goodband, Robert D.; Nelssen, Jim L.; Tokach, Michael D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    Eighty crossbred (PIC) gilts were used to determine the influence of feeding modified tall oil (MTO, 0 or .5% of diet), chromium nicotinate (0 or 50 ppb), and L-carnitine (0 or 50 ppm) on display color stability, ...
  • Stika, J.F.; Unruh, John A.; Kropf, Donald H.; Hunt, Melvin C.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Supplementing finishing pigs genetically predisposed to lipid deposition with atocopheryl acetate above 12 IU/lb of feed for as long as 70 d did not improve color stability of fresh and cured pork. Tissue a-tocopherol ...
  • McFarlane, B.J.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)
    Twenty-seven pork carcass sides were assigned randomly to either blast chilling for 1 h at -13°F followed by 23 h chill at 34°F or a standard chill at 34°F for 24 h. At 24 h postmortem, the longissimus muscle from the ...
  • Timm, R.R.; Hachmeister, K.A.; Sammel, L.M.; Rasor, A.E.; Unruh, John A.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS) values (increased tenderness). For the top round, aged semimembranosus muscle steaks tended to have lower WBS values ...
  • Hinojosa Verdin, S.; Hachmeister, K.A.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using ...
  • Abdulkarim, B.G.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    he natural antioxidant carnosine, moisture retention by covered cooking, and low temperature cooking were evaluated as ways to inhibit heterocyclic amine (HCA) formation in fried ground beef. Samples were fried at 375EF ...
  • Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D. (2009)
    Abstract: Purpose – This paper aims to evaluate the relative effectiveness of four-hour ServSafe® food safety training, a theory-based intervention targeting food service employees' perceived barriers to implementing food ...
  • Kwon, Sockju; Bednar, Carolyn; Kwon, Junehee; Bush, Rose (2010)
    This study was designed to investigate foodservice administrators’ perceptions regarding food waste management (FWM) in college and university foodservice operations. Research methods included focus groups and a national ...
  • Lawrence, T.E.; Stephens, J.W.; Obuz, E.; Davis, J.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride ...