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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  • 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 ...
  • 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 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 ...
  • Francis, L.L; Kong, S.H.; Chambers, Delores H.; Jeon, I.J.; Simmons, S.R.; Schmidt, Karen 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 ...
  • 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) ...
  • Kropf, Donald H.; Allen, Dell M.; Thouvenelle, G.J. (Kansas State University. Agricultural Experiment Station, 1975)
    Thirty carcasses, ten each from three groups-short-fed concentrate rations for about 70 days, grass-fed on Flint Hill pasture without supplemental feeding until slaughter in mid-to-late October, and long-fed concentrate ...
  • Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2003)
    Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid ...
  • DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (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 ...
  • 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 ...
  • Gill, V.S.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    We evaluated the destruction of Listeria monocytogenes on surfaces of artificially inoculated, vacuum-packaged beef salami by steam pasteurization (Stork RMA-Protecon Post-process Pasteurizer). Beef salami was inoculated ...
  • Schafer, D.E.; Prasai, R.K.; Nutsch, Abbey L.; Phebus, Randall K.; Wolf, John R.; Unruh, John A.; Kastner, Curtis 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 ...
  • Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Kotrola, John S.; Wilson, R. Craig; Boyer, John E.; Brown, Ted L. (1998)
    A steam pasteurization process (patent pending) has been shown to effectively reduce pathogenic bacterial populations on beef tissue and to significantly reduce naturally occurring bacterial populations on commercially ...
  • Schafer, D.E.; Kastner, Curtis L.; Phebus, Randall K.; Nutsch, Abbey L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    A steam pasteurization system (SPS) has been shown in laboratory and commercial evaluations to effectively reduce bacterial populations on freshly slaughtered beef. Our study evaluate d the bactericidal uniformity of ...
  • Bowers, L.J.; Dikeman, Michael E.; Murray, Leigh W.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Foodservice managers strive to control factors that affect yield, serving cost, and palatability of beef. Beef roasts are traditionally roasted at temperatures from 325°F to 350°F for both home and institutional use. ...