Browsing Food Science Institute Faculty Research and Publications by Published Date "1980"

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Browsing Food Science Institute Faculty Research and Publications by Published Date "1980"

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  • Burson, D.E.; Hunt, Melvin C.; Allen, Dell M.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 1980)
    To evaluate the combined effects of time on feed and diet energy density on the palatability of beef longissimus muscle steaks, we randomly allotted 112 Angus yearling steers to 14 nutritional regimens (eight steers ...
  • Hunt, Melvin C.; Kendall, J.L.A.; Kropf, Donald H.; Dikeman, Michael E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 1980)
    Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conventional ground beef in texture, palatability, and frozen storage stability, but lost more juice when vacuum-stored, had ...
  • Lee, C.Y.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H.; Lyon, M.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station, 1980)
    To help insure that hot-processed beef has an acceptable shelf life and is microbiologically safe, the microbial characteristics of the product must be evaluated. This is particularly true for hot-processed cuts that are ...
  • Hagele, K.; Dikeman, Michael E.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H.; Lyon, M. (Kansas State University. Agricultural Experiment Station, 1980)
    Hot processing is gaining increased interest in the beef processing industry today because of the previously mentioned processing efficiencies and economic advantages. This study examined the color and eating characteristics of ...