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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  • Lynch, N.M.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Questionnaires were completed by 1750 Kansas grocery shoppers in selected Dillon's supermarkets to determine how product color and educational materials affected their purchase intent of vacuum-packaged ground beef. Half ...
  • Lynch, N.M.; Caul, J.F.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by ...
  • Gill, V.S.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study ...
  • Nightingale, K.K.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Nutsch, Abbey L. (2008-03-28)
    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, ...
  • Stoltenberg, S.K.; Getty, Kelly J. K.; Thippareddi, H.; Loughin, T.M.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    USDA/FSIS guidelines require sausage manufacturers to validate their processes to assure that they can achieve a five-log (99.999%) reduction of E. coli O157:H7. Some small meat processors use encapsulated acids instead ...
  • Daniel, M.J.; Arnett, A.M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    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 ...
  • Koppel, Kadri; Adhikari, Koushik; Di Donfrancesco, Brizio (2013-03-21)
    The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry dog foods manufactured with grain, but also ...
  • Cox, I.; Dingeldein, H.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 2011-08-02)
    Milk processing plants are becoming fewer in number and larger in size. As a result, the distance the raw milk is transported from the point of production to the processing site increases. Because the major component ...
  • Wang, Weiqun; Ayella, Allan; Jiang, Yu; Ouyang, Ping; Qu, Hongyan (John Wiley & Sons, Inc., 2008-05-08)
    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 ...
  • Obuz, E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in ...
  • Lusk, Jayson; Fox, John; Schroeder, Ted C.; Mintert, James; Koohmaraie, Mohammad (Virginia Polytechnic Institute. Agricultural and Applied Economics. Research Institute on Livestock Pricing, 2010-02-12)
    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 ...

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