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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  • 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 ...
  • Reicks, A.L.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format ...
  • Jiang, Yu; Wang, Weiqun (2009-03-03)
    Weight control via dietary caloric restriction and/or physical activity has been demonstrated in animal models for cancer prevention. However, the underlying mechanisms are not fully understood. Body weight loss due to ...
  • Doan, Alisa R.; Chambers, Edgar, IV (2012-06-20)
    Success in the marketplace is the goal of every product launch. Knowing what data to collect before launching a product that could predict success would be valuable to companies. Thus, the objective of this study was to ...
  • Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-10)
    Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...
  • Lauer, Jacob; Kastner, Justin; Nutsch, Abbey L. (2009-02-03)
    This multidisciplinary research project examined the role of primary care physicians in past pandemic flu responses and current planning efforts. Project researchers gathered and synthesized historical research, state and ...
  • Forbes, M.S.; Jeon, I.J.; Schmidt, Karen A. (Kansas Agricultural Experiment Station, 2011-05-05)
    A new frozen yogurt manufacturing procedure that is easily adaptable to the current practices of the frozen yogurt industry has been developed with probiotic culture and ultrafiltrated milk. The ultrafiltrated milk ...
  • Prasai, R.K.; Kenney, P.B.; García Zepeda, C.M.; Mease, L.E.; Vogt, L.R.; Willard, B.L.; Kropf, Donald H.; Phebus, Randall K.; Campbell, R.E.; Boyle, Elizabeth A. E.; Kastner, Curtis L.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-10)
    The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided ...
  • Limsupavanich, R.; Kropf, Donald H.; Hachmeister, K.A.; Loughin, T.M.; Boyle, Elizabeth A. E.; Boland, Michael A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Chilled (35±3°F) or frozen (0±3°F) all-natural beef and beef-buffalo frankfurters made with or without sodium nitrite (NaNO2) were evaluated. Treatments included frankfurters made with: all-natural beef without NaNO2 ...
  • Francis, L.L.; Lee, J.; Chambers, Delores H.; Jeon, I.J.; Simmons, S.R.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)
    Various chemical compounds contribute to the naturally pleasant flavor of milk. Over time, however, and with unwanted chemical reactions, loss of flavor is inevitable. This study was conducted to identify and quantify ...
  • Greathouse, J.R.; Hunt, Melvin C.; Dikeman, Michael E.; Corah, L.R.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 2008-06-02)
    Twenty of 40 Angus bulls were implanted (I) five times with 36 mg of Ralgro| at average intervals of 106 d, beginning near birth. All bulls and their dams were on bluestem pasture initially and, at an average age of ...
  • Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)
    Raw milk quality is important to the processor for many reasons, this quality can be assessed by several different tests. Quality tests are used to ensure that the raw milk meets legal USDA standards as well as some of ...
  • Kastner, Curtis L. (American Society of Animal Science, 2008-06-02)
    Students should be thoroughly aware of the safety issues that affect the food industry and we should be prepared to summarize the issues in our classes. Food safety covers areas including nutrition, chemical residues, ...

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