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

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

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  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    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 ...
  • 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. (1997)
    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 ...
  • Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Schafer, David E.; Boyer, John E.; Wilson, R. Craig; Leising, Jerome D.; Kastner, Curtis L.; phebus (1997)
    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 ...
  • Luchsinger, S.E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    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. ...
  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    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 ...
  • Schafer, D.E.; Kastner, Curtis L.; Phebus, Randall K.; Nutsch, Abbey L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    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 ...
  • Pohlman, F.W.; Zayas, J.F.; Dikeman, Michael E.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    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 ...