Browsing Food Science Institute Faculty Research and Publications by Published Date "1983"

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Browsing Food Science Institute Faculty Research and Publications by Published Date "1983"

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  • Greathouse, J.R.; Hunt, Melvin C.; Dikeman, Michael E.; Corah, L.R.; Kastner, Curtis L.; Kropf, Donald H. (American Society of Animal Science, 2008-06-02)
    Twenty of 40 Angus bulls were implanted (I) five times with 36 mg of Ralgro| at average intervals of 106 d, beginning near birth. All bulls and their dams were on bluestem pasture initially and, at an average age of ...
  • Kropf, Donald H.; Hunt, Melvin C.; Cross, H.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Beef carcass quality factors were evaluated under 25 different lighting systems (five lighting types each at five light intensities). Cool White fluorescent caused the darkest and most mature lean score, but marbling ...
  • Choi, Y.I.; Hunt, Melvin C.; Kropf, Donald H.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable ...
  • Bartley, E.E.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station, 2010-12-14)
    Lasalocid or monensin (600 mg per 1000 lb body weight daily) was tested on cattle bloating on high grain diets. Bloat was reduced 92% by Lasalocid and 64% by monensin. When fed throughout the finishing period, lasalocid ...
  • Shivas, S.D.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    We found steaks cut from inside rounds (chilled fast or slow) of electrically stimulated and hot boned bull carcasses, to be similar to conventionally processed steaks in taste panel, shear force and cooking loss characteristics.
  • Schalles, R.R.; Bolsen, K.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    No differences were found in total feed energy required to produce a pound of retail cuts between breeds or management systems. However, across breeds, faster gaining steers were more efficient. When yardage, facilities, ...
  • Shivas, S.D.; Kropf, Donald H.; Hunt, Melvin C.; Kendell, J.L.A.; Dayton, A.D.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and ...

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