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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  • 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, ...
  • Standard, Joseph; Jiang, Yu; Yu, Miao; Su, Xiaoyu; Zhao, Zhihui; Xu, Jianteng; Chen, Jie; King, Brenee; Lu, Lizhi; Tomich, John; Baybutt, Richard; Wang, Weiqun
    Weight control through either dietary calorie restriction (DCR) or exercise has been associated with cancer prevention in animal models. However, the underlying mechanisms are not fully defined. Bioinformatics using genomics, ...
  • Martin, Terry J.; Zhang, Guorong; Fritz, Allan K.; Miller, Rebecca; Chen, Ming-Shun (2014-04-04)
    ‘Clara CL’ (Reg. No. CV-XX; PI 665948) hard white winter wheat (Triticum aestivum L.) cultivar was developed at the Agricultural Research Center–Hays, Kansas State University and released by the Kansas Agricultural Experiment ...
  • Mackintosh, D.L.; Merkel, R.A.; Menzies, C.S.; Kropf, Donald H.; Forrest, J.C. (Kansas Agricultural Experiment Station, 2011-05-05)
    A total of 279 crossbred lambs were slaughtered over a three-year period at an approximate live weight of 90 pounds. USDA carcass grade and the various quality factors influencing grade were scored by a representative of ...
  • Kropf, Donald H.; Mackintosh, D.L.; Menzies, C.S.; Harrison, D.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-04-28)
    This study was to determine quality factors most closely related to carcass grade, marbling in the rib eye muscle, and to tenderness. A total of 376 crossbred lambs were slaughtered over 4 years at an approximate live ...
  • Johnston, M.E.; Nelssen, Jim L.; Goodband, Robert D.; Hines, Robert H.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-02)
    The relationship between ham and carcass composition of 120 barrows with an average initial weight of 130 lb was used to develop prediction equations to determine carcass composition based on ham composition. Eighty pigs ...
  • Moe, D.R.; Kropf, Donald H.; Mackintosh, D.L.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-05-06)
    A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Yancey, E.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The objective of our study was to evaluate the relationships among total iron content, myoglobin/total iron ratio, hemoglobin/total iron ratio, and flavor attributes in beef top sirloin, shoulder clod, and tenderloin ...
  • Stephens, J.W.; Obuz, E.; Grobbel, J.P.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    In a previous study, eighteen strip loins from USDA Select and premium Choice carcasses were cooked on a Magikitch’n® belt grill to determine tenderness at nine different endpoint temperatures. That study revealed that ...
  • Lawrence, T.E.; King, D.A.; Montgomery, T.H.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    We evaluated beef carcass data (12th rib fat thickness, hot carcass weight, ribeye area, percentage of kidney-pelvic-heart fat, USDA yield grade, and USDA quality grade) from 60,625 A-maturity steer and heifer ...
  • Andries, K.M.; Schalles, R.R.; Franke, D.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    The effects of primary color (black, red, or white) on performance and carcass characteristics of 253 cross-bred calves were evaluated. The only effect of color was that white calves had lighter birth weights than ...
  • Lipsey, R.J.; Allen, Dell M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2011-03-04)
    Retail cut-out and U.S.D.A. yield grade data were obtained on 1,121 carcasses of steers from Hereford and Angus dams mated artificially to Hereford, Angus, Jersey, Limousin, South Devon, Simmental and Charolais bulls. ...
  • de Felicio, P.E.; Kastner, Curtis L.; Allen, Dell M. (American Society of Animal Science, 2008-06-02)
    Sixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat before being chilled. After 3 d of chilling at 0 to 4 C, the tenderloins were removed and trimmed of external fat and ...
  • Kim, I.H.; Lee, J.H.; Park, J.S.; Kropf, Donald H.; Johnston, S.L.; Sorrell, P.; Hines, Robert H.; Hancock, Joe D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-10)
    Average daily gain; ADFI; F/G; dressing percentage; tenth rib fat thickness and depth; and color, firmness, and marbling of the longissimus muscle were not influenced by omitting the vitamin and(or) trace mineral premixes ...
  • Kim, I.H.; Lee, J.H.; Park, J.S.; Kropf, Donald H.; Johnston, S.L.; Sorrell, P.; Hines, Robert H.; Hancock, Joe D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-02)
    Average daily gain; ADFI; F/G; dressing percentage; tenth rib fat thickness and depth; and color, firmness, and marbling of the longissimus muscle were not influenced by omitting the vitamin and(or) trace mineral premixes ...
  • Howells, Amber D.; Roberts, Kevin R.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A.; Barrett, Betsy B. (2008-08-27)
    Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers ...

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