Browsing Food Science Institute Faculty Research, Publications, and Presentations by Published Date "1995"

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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Published Date "1995"

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  • Consumer acceptance of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Acceptance of irradiated, chilled, boneless, pork chops and nonirradiated controls by consumers was not different. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about ...
  • Display life and related traits of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. Irradiation up to 2.5 kGy increased cooked internal redness in chilled chops. Oxidative rancidity was greater in aerobic ...
  • Flavor and aroma of low-dose irradiated, boneless, pork chops
    Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...
  • Process intervention to assure sanitation of beef carcasses and cuts
    Prasai, R.K.; Kastner, C.L.; Kenney, P.B.; García Zepeda, C.M.; Mease, L.E.; Vogt, L.R.; Willard, B.L.; Kropf, D.H.; Phebus, R.K.; Campbell, R.E.; Fung, D.Y.C.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided ...
  • The real story about food safety
    Kastner, Curtis L. (American Society of Animal Science, 1995)
    Students should be thoroughly aware of the safety issues that affect the food industry and we should be prepared to summarize the issues in our classes. Food safety covers areas including nutrition, chemical residues, ...