Browsing Food Science Institute Faculty Research and Publications by Published Date "1997"

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Browsing Food Science Institute Faculty Research and Publications by Published Date "1997"

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  • Pohlman, F.W.; Zayas, J.F.; Dikeman, Michael E.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Longissimus and pectoralis muscles were removed from 10 steer carcasses at 4 days postmortem , aged for 14 days at 4 ̊F, then assigned to either ultrasound (ULS) or convection (Conv) cooking to either 144 or 15 8 ...
  • Schafer, D.E.; Kastner, Curtis L.; Phebus, Randall K.; Nutsch, Abbey L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    A steam pasteurization system (SPS) has been shown in laboratory and commercial evaluations to effectively reduce bacterial populations on freshly slaughtered beef. Our study evaluate d the bactericidal uniformity of ...
  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS ...
  • Luchsinger, S.E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on shelf life, beef strip steaks were packaged under 30% CO2-70% N2 and stored for up to 42 days at 30 or 38 ̊F. ...
  • Heldt, J.S.; Cochran, R.C.; Mathis, C.P.; Woods, B.C.; Stokka, Gerald L.; Olson, K. C.; Titgemeyer, Evan C.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Thirteen ruminally fistulated steers were used to determine the effect of carbohydrate (CHO) source and degradable intake protein (DIP) on intake and digestion of tallgrass-prairie hay. In general, DIP supplementation had ...
  • Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Schafer, David E.; Boyer, John E.; Wilson, R. Craig; Leising, Jerome D.; Kastner, Curtis L. (2008-03-28)
    The effectiveness of a steam pasteurization process for reducing naturally occurring bacterial populations on freshly slaughtered beef sides was evaluated in a large commercial facility. Over a period of 10 days, 140 ...
  • Phebus, Randall K.; Nutsch, Abbey L.; Schafer, David E.; Wilson, R. Craig; Riemann, M. James; Leising, Jerome D.; Kastner, Curtis L.; Wolf, John R.; Prasai, Ram K. (2008-03-28)
    The effectiveness of a recently invented "steam pasteurization" (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard ...
  • Wheeler, T.L.; Cundiff, L.V.; Koch, R.M.; Crouse, J.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Retail product (RP) yields of 888 steers were obtained from mating Hereford (H) and Angus (A) dams to H or A (HA), Charolais (Ch), Gelbvieh (G b), Pinzgauer (Pz), Shorthorn (Sh), Galloway (Gw), Longhorn (Lh), Nellore (Ne), ...
  • Meyer, M. J.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 2011-07-22)
    Four areas of the milking parlor were evaluated for effective cleaning and sanitation using total aerobic counts (standard plate count) and ATP bioluminescence (ATPB) techniques. Whereas the plate counts only monitor ...
  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)
    Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...

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