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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  • Greathouse, J.R.; Hunt, Melvin C.; Dikeman, Michael E.; Corah, L.R.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 1983)
    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, 2000)
    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, 1995)
    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, ...
  • Kropf, Donald H.; Mackintosh, D.L.; Menzies, C.S.; Harrison, D.; Anderson, L. (Kansas Agricultural Experiment Station, 1966)
    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 ...
  • Moe, D.R.; Kropf, Donald H.; Mackintosh, D.L.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 1964)
    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, 2004)
    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 ...
  • Andries, K.M.; Schalles, R.R.; Franke, D.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    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 ...
  • de Felicio, P.E.; Kastner, Curtis L.; Allen, Dell M. (American Society of Animal Science, 1982)
    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 ...
  • Howells, Amber D.; Roberts, Kevin R.; Shanklin, Carol W.; Pilling, Valerie K.; Brannon, Laura A.; Barrett, Betsy B. (2008)
    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 ...
  • Roberts, Kevin R.; Barrett, Betsy B. (2011)
    Little research has been conducted in applying a theoretical framework to explore restaurant managers’ beliefs about food safety training. Understanding managers’ perceptions of employee food safety training is integral ...
  • Arnett, A.M.; Daniel, M.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...
  • Fox, John A.; Hanawa Peterson, Hikaru (2004)
    BSE has not been found in the US* but current detection efforts provide little assurance that it does not exist at a low level. The US has taken precautionary measures to reduce the risk of importing the disease and the ...
  • Wendelburg, J.W.; Lambert, D.L.; Thippareddi, H.; Kastner, Curtis L.; Phebus, Randall K.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Prime rib is generally prepared by cooking to low temperatures for long times to attain the desired tenderness and juiciness. Destruction of Salmonella spp. in blade tenderized prime rib was examined by following ...
  • Kastner, Justin; Powell, Douglas A.; Crowley, Terry; Huff, Karen (2005)
    A century before bovine spongiform encephalopathy, Great Britain and North America grappled with an equally maddening disease in cattle: pleuro-pneumonia. The subject of a decades-long trade dispute in the nineteenth-century ...
  • Olds, David A.; Fung, Daniel Y. C.; Shanklin, Carol W. (2005)
    Cross-containination of food contact surfaces in retail foodservice establishments may result in outbreaks of foodborne illness. Traditional microbiological sampling collection methods that use swab tests or agar surface ...
  • Adhikari, Koushik; Dooley, Lauren. M.; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010)
    This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Duttlinger, A.W.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; Prusa, K.J.; Huskey, L.; DeRouchey, Joel M.; Nelssen, Jim L.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ...