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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  • 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, 2010-08-06)
    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 ...
  • Schemm, T.J.; DeBey, B.M.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Sarcina-like bacteria, possibly Sarcina ventriculi, have been seen upon histopathologic examination of the abomasums of calves that died of abomasal bloat. The ability of the organism to grow at a low pH and produce large ...
  • Pratt, Peggy; Bednar, Caralyn; Kwon, Junehee
    Purpose/Objectives: This study investigated the types of technology/software currently used by Southwest Region school nutrition directors (SNDs) and assessed their perceptions of barriers to purchasing new technology/software. ...
  • Kastner, Justin; Powell, Douglas A.; Crowley, Terry; Huff, Karen (2008-03-28)
    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 ...
  • Wheat, J.D.; Kropf, Donald H.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
    Litters farrowed total 147 (25 in 1971, 23 in 1972, 33 in 1973, 32 in 1974 and 34 in 1975); pigs total 1196, 1102 alive at birth 94 (8%) dead at birth. Line differences in loin eye area, backfat thickness and age (adjusted ...
  • Wheat, J.D.; Kropf, Donald H.; Na-Lampang, P.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-06)
    Select line pigs were compared with those in the control line for growth patterns, production traits, and carcass quality. Heritability and genetic correlations were calculated for certain production and carcass traits ...
  • Wheat, J.D.; Kropf, Donald H.; Chang, C.H.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
    Line differences in weight, litter size at different ages, and in age, loin eye area, and backfat thickness of pigs (adjusted to 200 pounds live weight) were not significant. Sex differences in weight and backfat thickness ...
  • Olds, David A.; Fung, Daniel Y. C.; Shanklin, Carol W. (2008-05-09)
    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 ...
  • Koppel, Kadri (2014-10-14)
    Pet food palatability depends on first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture, and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive ...
  • Adhikari, Koushik; Dooley, Lauren; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010-09-01)
    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 (2009-10-06)
    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, 2009-11-12)
    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 ...
  • Cherdchu, P.; Chambers, Edgar, IV; Suwonsichon, T. (2013-07-29)
    Twenty soy sauce products were presented to two sensory panels, one in Thailand and one in the U.S. Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; ...
  • 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, 2010-09-03)
    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, 2010-09-03)
    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, 2010-09-03)
    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, 2010-12-01)
    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 (2008-05-27)
    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, 2011-03-04)
    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 ...
  • Ghosh, Anuradha; Akhtar, Mastura; Holderman, Chris; Zurek, Ludek (2014-04-03)
    House flies are among the most important nonbiting insect pests of medical and veterinary importance. Larvae develop in decaying organic substrates and their survival strictly depends on an active microbial community. House ...

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