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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  • Japanese consumers’ valuation of U.S. beef and pork products after the beef trade ban
    Peterson, Hikaru H.; Burbidge, Linda D. (2012)
    Analysis of survey data indicates that Japanese consumers discount their willingness to pay for U.S. beef and pork relative to that of domestic products, but that the discounts have declined from 2006 to 2009. The discounts ...
  • 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, Daniel 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, Elizabeth A. E.; Lobaton-Sulabo, A.S.; Cundith, C.; Hiebert, Y.H.; Abrolat, K.A.; Attey, J.M.; Clark, S.D.; Johnson, D.; Roenbaugh, T.L.; Hunt, Melvin C. (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, Elizabeth A. E.; Marsden, James 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.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C. (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, Elizabeth 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, Melvin C.; Kropf, Donald H.; Hachmeister, K.A.; Johnson, D.E.; Fox, Sean (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 ...
  • Measurement of the binding properties of meat used in restructured beef products
    Goll, S.J.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    The dried weight of the material washed from meat surfaces by distilled water closely paralleled the binding strength between meat particles as measured by tensile strength testing. Sponges added to meat pieces during ...
  • Mechanical blade tenderization of meat
    Burson, D.E.; Hayward, L.H.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station, 1979)
    We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy levels and varied lengths of time. Blade tenderized and non-tenderized boneless rib steaks were evaluated by a taste panel ...
  • Mechanical force measures on uncooked beef longissimus muscle can predict tenderness of strip loin steaks
    Timm, R.R.; Unruh, John A.; Dikeman, Michael E.; Hunt, dm; Lawrence, T.E.; Boyer, John E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    We investigated mechanical force measurements on uncooked longissimus muscle as a means to predict Warner- Bratzler shear force (WBSF) and trained sensory panel tenderness (SPT) of cooked strip loin steaks. Uncooked ...
  • Methods of tenderization for value-added, hot-boned, restructured, pre-cooked roasts from cows
    Flores, H.A.; Kropf, Donald H.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1986)
    Restructured, pre-cooked roasts were prepared from four hot-boned USDA Utility grade cow carcasses. Before forming the roasts, meat was either blade tenderized, manually trimmed of large connective tissue deposits, or ...
  • Microbial evaluation of steam pasteurization and comparison of excision versus sponge sampling recovery
    Retzlaff, D.L.; Rueger, S.A.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    The use of steam pasteurization (SPS400™; Frigoscandia, Bellevue, WA) as a viable commercial-scale intervention method to treat pre-rigor beef carcasses uniformly hasbeen evaluated for temperatures from 180E to 201 ̊F. ...
  • Microbial flora of commercially produced vacuum packaged, cooked beef roast
    Danler, R.J.; Thippareddi, H.; Boyle, Elizabeth A. E.; Phebus, Randall K.; Fung, Daniel Y. C.; Kastner, Curtis 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 ...
  • Microbial shelf life of chub-packaged ground beef from four large U.S. processing plants
    Peters, P.E.; Gamage, S.D.; Luchansky, J.B.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Ten pound chubs of coarsely ground beef of two different lean:fat specifications (73:27 and 81:19) were stored at three temperatures (34, 38 or 45 ̊F) to monitor the effects of storage temperature on microbial condition ...
  • Milk quality as a funcion of temperature-cycled, reduced-fat milk stored in various size containers
    Julstron, L.F.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2006)
    Packaged, reduced-fat milk was subjected to a 20 min/day temperature cycle during a 7-day refrigeration period to determine the ef-fect on milk quality. Temperature cycling did not affect the compositional or microbial ...
  • 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.; Erickson, Larry E.; Hunt, Melvin C.; Herald, T.J.; Dikeman, Michael E. (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 ...