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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  • Validation of a traditional Italian-style salami manufacturing process for control of salmonella and Listeria monocytogenes
    Nightingale, K.K.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Nutsch, A.L. (2006)
    Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 308C for 24, 40, ...
  • Vitamin A restriction during finishing benefits beef retail color display life
    Daniel, M.J.; Dikeman, M.E.; Arnett, A.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Because the beef industry commonly uses marbling as an indicator of meat palatability, determining the most cost effective methods of increasing quality grade in cattle is a high priority. Previous research showed that ...
  • Wheat lignans: Promising cancer preventive agents
    Wang, Weiqun; Ayella, Allan; Jiang, Yu; Ouyang, Ping; Qu, Hongyan (John Wiley & Sons, Inc., 2008)
    Consumption of dietary fibers, particularly fibers from wheat bran, has been associated with a reduced risk of colorectal cancer. However, the experimental evidence by using different fiber sources on colon cancer prevention ...
  • Will Consumers Pay for Guaranteed Tender Steak?
    Lusk, Jayson; Fox, John; Schroeder, Ted; Mintert, James; Koohmaraie, Mohammad (Virginia Polytechnic Institute. Agricultural and Applied Economics. Research Institute on Livestock Pricing, 1999)
    Meat tenderness is one of the most important quality characteristics to beef consumers. Current beef quality grading standards are poorly correlated with meat tenderness. Even within the same quality grade, steak tenderness ...