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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  • 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 ...
  • 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, ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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. ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • Johnson, R.D.; Hunt, Melvin C.; Allen, Dell M.; Kastner, Curtis 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 ...
  • Lawrence, T.E.; Waylan, A.T.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Ultrastructural changes were studied in beef eye of round muscle after 120 hours marination in 0.5, 0.75, or 1.0% calcium phosphate (CaPO) or 2, 4, or 6% calcium chloride or 1% sodium pyrophosphate (CaCl+NaPO) solutions. ...