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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  • Hot processed beef--microbiological characteristics
    Fung, D.Y.C.; Lee, C.Y.; Kastner, C.; Dikeman, M.; Hunt, M.; Kropf, D.; Lyon, M. (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 ...
  • Identifying specific beliefs to target to improve restaurant employees’ intentions for performing three important food safety behaviors
    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 ...
  • Influence of chop location on boneless pork loin quality
    Waylan, A.T.; Unruh, J.A.; Johnson, R.C. (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 ...
  • Intervention improves restaurant employees' food safety compliance rates
    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 ...
  • Investigation of tenderness mechanisms in calcium-enhanced muscle
    Lawrence, T.E.; Dikeman, M.E.; Stephens, J.W.; Obuz, E.; Davis, J.R. (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 ...
  • KNACK online: An evidence-based website developed to address adolescent obesity
    Kidd, Tandalayo; Johannes, Elaine; Simonson, Larry; Medeiros, Denis (2008)
    Nearly 9 million children and adolescents are overweight in the United States. The prevalence of overweight children aged 6-11 and overweight adolescents aged 12-19 has more than tripled in the past 30 years.1 Recognizing ...
  • Lactic acid, hot water, and microwave treatment to reduce natural microflora and pathogens in vacuum-packaged beef
    Kang, D.H.; Crozier-Dodson, B.A.; Jiang, G.; Shi, X.; Fung, D.Y.C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1999)
    Combined lactic acid (2%), hot water, and microwave treatments were used to reduce natural microflora and the pathogens Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in vacuum-packaged ...
  • LED lighting extends color shelf life for three beef products compared with fluorescent lighting
    Steele, K.S.; Weber, M.J.; Boyle, E.A.E.; Hunt, M.C.; Lobaton-Sulabo, A.S.; Cundith, C.; Hiebert, Y.H.; Abrolat, K.A.; Attey, J.M.; Clark, S.D.; Johnson, D.; Roenbaugh, T.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Consumers are not able to estimate tenderness, juiciness, or flavor when selecting beef cuts at retail stores. Instead, they rely on color as one of the major criteria to select beef cuts. During refrigerated display, ...
  • Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties
    Estrada-Munoz, R.; Boyle, E.A.E.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS ...
  • Low carbohydrate diets and performance
    Cook, Chad M.; Haub, Mark D. (2007)
    Athletes are continually searching for means to optimize their performance. Within the past 20 years, athletes and scientists have reported and/or observed that consuming a carbohydrate restricted diet may improve ...
  • Management practices affect tenderness of strip loin but not knuckle steaks from fed mature cows
    Neill, S.; Unruh, J.A.; Marston, T.T.; Daniel, M.J.; Dikeman, M.E.; Hunt, M.C.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Approximately 16% of cattle slaughtered in the United States are cows. When these cows are removed from the herd, they are typically in thin condition. Steaks from these cows are considered tougher than those from young ...
  • Marination technique influences whole muscle beef jerky salt content and flavor intensity
    Skaar, G.R.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)
    Beef jerky is a popular meat snack that is simple to recognize and define. The USDA Food Standards and Labeling Policy Book (FSLPB) allows labeling use of the title “jerky” to a product that has been dried to a ...
  • Maximizing desirable ground beef color with cold storage and display temperatures
    Mancini, R.A.; Hunt, M.C.; Kropf, D.H.; Hachmeister, K.A.; Johnson, D.E.; Fox, S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared ...
  • Microbial flora of commercially produced vacuum packaged, cooked beef roast
    Danler, R.J.; Boyle, E.A.E.; Thippareddi, H.; Phebus, R.K.; Fung, D.Y.C.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Commercially produced vacuum packaged, fully cooked, microwaveable beef roasts from four producers were purchased from local retail markets. Salt concentration, pH, water activity (aw), and percent moisture, fat and ...
  • Mixed findings on service recovery paradox: An illustration from An experimental study
    Ok, Chihyung; Back, Ki-Joon; Shanklin, Carol W. (2007)
    The purpose of this study was to test the service recovery paradox and double deviation on customers' overall satisfaction considering definitional and methodological issues. This study employed a scenario experimentation ...
  • Modeling of cooking strip loin and outside round steaks in a forced-air convection oven
    Obuz, E.; Dikeman, M.E.; Erickson, L.E.; Hunt, M.C.; Herald, T.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles ...
  • Modeling roles of service recovery strategy: A relationship-focused view
    Ok, Chihyung; Shanklin, Carol W.; Back, Ki-Joon (2005)
    This study proposed and tested a theoretical model consisting of antecedents and consequences of recovery satisfaction using scenario experimentation with three dimensions of justice manipulated at two levels each (2x2x2 ...
  • Moisture uptake during washing and spray chilling of Holstein and beef-type steer carcasses
    Johnson, R.D.; Hunt, M.C.; Allen, D.M.; Kastner, C.L.; Danler, R.J.; Schrock, C.C. (American Society of Animal Science, 1988)
    This study was conducted at a commercial beef slaughter plant to determine the effects of carcass washing, intermittent spray chilling and carcass fatness on carcass weight yields and on moisture content of cutaneous ...
  • Near-infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability
    Mohan, A.; Hunt, M.C.; Houser, T.A.; Barstow, T.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
  • Needle-free injection enhancement of beef improves tenderness but slightly increases microbial translocation
    Sutterfield, A.; Phebus, R.K.; Crow, B.A.; Dikeman, M.E.; Grobbel, J.P.; Hollis, L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...