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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  • Ralgro-implanted bulls: Performance, carcass characteristics, longissimus palatability and carcass electrical stimulation
    Greathouse, J.R.; Hunt, M.C.; Dikeman, M.E.; Corah, L.R.; Kastner, C.L.; Kropf, D.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 ...
  • The real story about food safety
    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, ...
  • Relationship of total iron content in beef to flavor attributes
    Grobbel, J.P.; Dikeman, M.E.; Milliken, G.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 ...
  • The relationships of color to performance and carcass traits in cattle
    Andries, K.M.; Schalles, R.R.; Dikeman, M.E.; Franke, D.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 ...
  • Removal of kidney fat before chilling--Effect on beef tenderloin yield, color and tenderness
    de Felicio, P.E.; Kastner, C.L.; Allen, D.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 ...
  • Restaurant employees' perceptions of barriers to three food safety practices
    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 ...
  • Restricting Vitamin A in cattle diets improves beef carcass marbling and USDA quality and yield grades
    Arnett, A.M.; Daniel, M.J.; Dikeman, M.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 ...
  • Risks and implications of bovine spongiform encephalopathy for the United States: Insights from other countries
    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 ...
  • Scientific conviction amidst scientific controversy in the transatlantic livestock and meat trade
    Kastner, Justin; Powell, Douglas; 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 ...
  • Semi-quantitative evaluation of protein residues in foods using the FLASH™ rapid cleaning validation method
    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 ...
  • Sensory Characteristics of Commercial Lactose-free Milks Manufactured in the United States
    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 ...
  • Sensory characteristics of ice cream produced in the United States and Italy
    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, ...
  • Sensory traits, color, and shelf life of low-dose irradiated beef steaks
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.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 ...
  • Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.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 ...
  • Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties
    Luchsinger, S.E.; Kropf, D.H.; Garc a Zepeda, C.M.; Marsden, J.L.; Stroda, S.L.; Hunt, M.C.; Chambers, E. IV; Hollingsworth, M.E.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of ...
  • Serving temperature effects on milk flavor, milk aftertaste, and volatile-compound quantification in nonfat and whole milk
    Francis, L.L; Kong, S.H.; Chambers, D.H.; Jeon, I.J.; Simmons, S.R.; Schmidt, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
    Many people seem to prefer to drink milk when it is cold. Research describing flavor and aftertaste of milk, and then correlating these traits with their chemical composition, has not previously been done. The ...
  • Serving temperature viscosity measurements of nectar and honey-thick liquids
    Garcia, Jane Mertz; Chambers, Edgar IV; Matta, Ziad; Clark, Megan (2008)
    This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) ...
  • Spotlight on dry aging beef: effects of loin type, aging methods, and aging time
    DeGeer, S.L.; Hunt, M.C.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...
  • Status of prerequisite and HACCP program implementation in Iowa and Kansas restaurants: Sanitarians’ perspective
    Roberts, Kevin R.; Barrett, Betsy; Sneed, Jeannie (International Association for Food Protection, 2005)
    The purpose of this study was to obtain baseline data about the presence of HACCP and prerequisite programs in chain and independent restaurants from the perspective of sanitarians who inspect restaurants and to determine ...
  • Steam pasteurization of beef carcasses
    Nutsch, A.L.; Phebus, R.K.; Schafer, D.E.; Wolf, J.; Prasai, R.K.; Unruh, J.A.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1996)
    This research evaluated the effectiveness of a newly patented steam-pasteurization process for reducing bacterial populations on the surfaces of freshly slaughtered beef carcasses. The process was developed jointly by ...