Browsing Food Science Institute Faculty Research and Publications by Published Date "1998"

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Browsing Food Science Institute Faculty Research and Publications by Published Date "1998"

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  • Karr, K.J.; Kastner, Curtis L.; Marsden, James L.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Lebanon bologna raw batter was mixed with a five-strain mixture of Escherichia coli O157:H7 to achieve average inoculum levels of 7.79, 7.77, and 7.92 log CFU/g as deter mined on MSA, 202, and PRSA media, respectively. ...
  • Cox, I.M; Adapa, S.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service., 1998)
    Raw milk was obtained from the K-State Dairy Teaching and Research Center and evaluated for quality after being stored under various conditions. Results showed that as storage temperature increased from 35 to 45EF for ...
  • Engel, J.J.; Smith, J.W.II; Goodband, Robert D.; Unruh, John A.; Tokach, Michael D.; Nelssen, Jim L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Eighty-four crossbred gilts were used to examine the effects of increasing dietary additions of poultry fat (PF) or choice white grease (CWG) on longissimus muscle (LM), belly, and bacon quality. Pigs fed PF had greater ...
  • Brown, T.L.; Peters, P.E.; Kropf, Donald H.; Phebus, Randall K.; Nutsch, Abbey L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of ...
  • Waylan, A.T.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Eighty-two boneless pork loins were used to examine the effects of chop location on longissimus muscle quality. The highest quality chops came from the posterior end. They had the lowest Warner-Bratzler shear value (most ...
  • Stika, J.F.; Unruh, John A.; Kropf, Donald H.; Hunt, Melvin C.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Supplementing finishing pigs genetically predisposed to lipid deposition with atocopheryl acetate above 12 IU/lb of feed for as long as 70 d did not improve color stability of fresh and cured pork. Tissue a-tocopherol ...
  • Retzlaff, D.L.; Rueger, S.A.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    The use of steam pasteurization (SPS400™; Frigoscandia, Bellevue, WA) as a viable commercial-scale intervention method to treat pre-rigor beef carcasses uniformly hasbeen evaluated for temperatures from 180E to 201 ̊F. ...
  • Peters, P.E.; Gamage, S.D.; Luchansky, J.B.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Ten pound chubs of coarsely ground beef of two different lean:fat specifications (73:27 and 81:19) were stored at three temperatures (34, 38 or 45 ̊F) to monitor the effects of storage temperature on microbial condition ...
  • Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Kotrola, John S.; Wilson, R. Craig; Boyer, John E.; Brown, Ted L. (1998)
    A steam pasteurization process (patent pending) has been shown to effectively reduce pathogenic bacterial populations on beef tissue and to significantly reduce naturally occurring bacterial populations on commercially ...