Browsing Food Science Institute Faculty Research and Publications by Title

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Browsing Food Science Institute Faculty Research and Publications by Title

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  • Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    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 ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    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 ...
  • Crow, B.A.; Dikeman, Michael E.; Ray, A.N.; Houser, Terry A.; Grobbel, J.P.; Hollis, Larry C.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Meat tenderness is the most important palatability attribute affecting consumers’ overall eating experience. Injection enhancement and blade tenderization have long been used to improve this important trait. Injection ...
  • Wang, Jiasong; Wang, Weiqun (2008-04-28)
    In this paper we present a novel 2-D graphical representation of DNA sequences in the first quadrant of Cartesian coordinate system. This representation has been mathematically proved to have a zero length of circuit, i.e. ...
  • Getz, Jean; Adhikari, Koushik; Medeiros, Denis M. (2010-01-21)
    Nutrigenomic research may uncover the keys to utilizing genetic information to create food products that improve public health through mitigation of chronic diseases.
  • Wu, J.J.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    We compared taste panel and connective tissue characteristics of beef fed a high energy diet with beef fed grass. The high energy diet produced higher USDA quality and yield grades, more rapid weight gain, and increased ...
  • Wu, J.J.; Kastner, Curtis L.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M. (American Society of Animal Science, 2008-06-02)
    To determine effects of different nutritional regimens on beef palatability and collagen characteristics, we randomly assigned 18 Hereford steers of similar age and nutritional background to three treatment groups: ...
  • Burson, D.E.; Hunt, Melvin C.; Hayward, L.H.; Kastner, Curtis L.; Kropf, Donald H.; Allen, Dell M. (Kansas State University. Agricultural Experiment Station, 2011-02-18)
    We assigned 112 Angus yearling steers to 14 nutritional treatments including control. Submaintenance, and 12 different combinations of ration energy (low, medium or high) and feeding period (56,91, 119, 147, or 175 days). ...
  • Harrison, A.R.; Smith, M.E.; Allen, Dell M.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 2008-06-02)
    Quality and yield characteristics of 38 crossbred steer carcasses were evaluated to measure the effects of four nutritional regimes: grass-fed -- winter growing ration (2.18 Mcal ME/kg), followed by summer grazing; ...
  • Filion, Katie; KuKanich, Kate S.; Chapman, Ben; Hardigree, Megan K.; Powell, Douglas A. (2012-02-08)
    Background: Hand hygiene is important before meals, especially in a hospital cafeteria where patrons may have had recent contact with infectious agents. Few interventions to improve hand hygiene have had measureable ...
  • Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A.; Hunt, Melvin C.; Smith, J. Scott (2012-08-07)
    Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, ...
  • Raines, C.; Hunt, Melvin C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions. According to some researchers, tenderness is the ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors ...
  • Lobaton-Sulabo, A.; Uppal, K.; Getty, Kelly J. K.; Boyle, Elizabeth A. E.; Harper, N.; Barry, B.; Higgins, James J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these ...
  • Lobaton-Sulabo, A.; Axman, T.; Getty, Kelly J. K.; Boyle, Elizabeth A. E.; Harper, N.; Uppal, K.; Barry, B.; Higgins, James J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these ...
  • Shen, Zhicheng; Pappan, Kirk; Mutti, Navdeep S.; He, Qi-Jiong; Denton, Michael; Zhang, Yu; Kanost, Michael R.; Reese, John C.; Reeck, Gerald R. (2008-05-30)
    A cDNA clone encoding pectinmethylesterase of the rice weevil, Sitophilus oryzae (L.) has been isolated and sequenced. The cDNA clone was expressed in cultured insect cells and active pectinmethylesterase was purified from ...
  • Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2011-02-18)
    Different crossbred (X) cattle types were evaluated for growth, feed efficiency, carcass and meat traits. Steers were studied from mating Angus (A), Hereford (H), Brahman (B), Sahiwal (S), Pinzgauer (P), and Tarentaise (T) ...
  • Mease, L.E.; Kropf, Donald H.; Prasai, R.K.; Kenney, P.B.; Vogt, L.R.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...
  • Mease, L.E.; Kropf, Donald H.; Prasai, R.K.; Kenney, P.B.; Vogt, L.R.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)
    Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...

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