Browsing Food Science Institute Faculty Research and Publications by Published Date "2003"

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Browsing Food Science Institute Faculty Research and Publications by Published Date "2003"

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  • Dikeman, Michael E.; Pollak, E.J.; Taylor, J.; Davis, S.; Holm, T.; Koontz, S.; Gill, C.; Moser, Daniel W.; Dressler, E.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Carcass data and Warner-Bratzler shear force (WBSF) data on strip loin steaks were collected from nearly 8,500 cattle in contemporary groups of progeny from the more popular sires in 14 different beef cattle breeds in ...
  • Rosario, B. Macias; McVay, L.; Aramouni, Fadi M.; Schmidt, Karen A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Milk is widely considered one of the world’s most valuable foods. As a raw material, it is available in various forms, and is found in an ever-increasing variety of nutritional products. Milk is a complex biological fluid ...
  • Reicks, A.L.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format ...
  • Obuz, E.; Erickson, Larry E.; Hunt, Melvin C.; Herald, T.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles ...
  • Lawrence, T.E.; Stephens, J.W.; Obuz, E.; Davis, J.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride ...
  • Hinojosa Verdin, S.; Hachmeister, K.A.; Smith, J. Scott (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using ...
  • Homm, J.W.; Johnson, R.C.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-10)
    Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, ...
  • Broce, A.B.; Gordon, C.M.; Sindt, J.J.; Depenbusch, Brandon E.; Drouillard, James S.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Tempered and non-tempered steam-flaked corn samples along with total mixed rations containing either tempered or non-tempered steam-flaked corn were exposed to flies and the environment for 21 hours. Exposure to flies ...
  • Minick, J.A.; Pollak, E.J.; Wilson, D.E.; Dressler, E.W.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The objective of this study was to estimate heritabilities and genetic correlations for Warner- Bratzler shear force and marbling score of longissimus steaks from Angus-, Charolais-, Hereford-, and Simmental-sired cattle ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity ...
  • Stephens, J.W.; Hunt, Melvin C.; Lawrence, T.E.; Loughin, T.M.; Unruh, John A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We pooled the mechanical probe data from two experiments to develop regression equations to predict beef longissimus tenderness. Fifty-three USDA Select strip loins were evaluated at 2 days postmortem with three mechanical ...
  • Ortega, M.T.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The USDA Food Safety and Inspection Service has issued a “zero tolerance” for Listeria monocytogenes in ready-to-eat meat and poultry products. The Food Safety and Inspection Service recommends that consumers “Reheat ...
  • Splan, R.K.; Cundiff, L.V.; Van Vleck, L.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Estimates of heritabilities and genetic correlations were obtained from weaning weight records of 23,681 crossbred steers and heifers, and carcass data of 4,094 crossbred steers using REML applied to animal models. Direct ...
  • Ceylan, E.; Hajmeer, M.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    We assessed the antimicrobial efficacy of buffered sodium citrate alone and in combination with sodium diacetate against L. monoyctogenes on beef frank samples stored at 39°F. Initial inoculum level of L. monocytogenes ...
  • Yancey, E.J.; Dikeman, Michael E.; Smith, J. Scott; Hachmeister, K.A.; Chambers, Edgar, IV; Gadgil, P.; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥ 6.0) or normal (≤ 5.7) pH, and either slight or ...
  • Greenquist, M.A.; Gordon, C.M.; Sindt, J.J.; Drouillard, James S.; Phebus, Randall K. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Fifty-four crossbred finishing steers were used to measure the effects of reducing supplemental protein (nitrogen) on feedlot performance and fecal shedding of acid-resistant Escherichia coli and total coliform bacteria. ...
  • Thompson, L.K.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Spices and plant components are being used more often in food products as natural antimicrobials. Dried plums are effective antimicrobials against foodborne pathogens including Escherichia coli O157:H7. The objective of ...
  • Danler, Robert J.; Boyle, Elizabeth A. E.; Kastner, Curtis L.; Thippareddi, Harshavardhan; Fung, Daniel Y. C.; Phebus, Randall K. (2008-03-28)
    Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to ...
  • Fox, John A.; Boland, Michael A.; Grady, W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The effect of consumer information about food irradiation and the source of the information was studied through a survey mailed to 400 residents each of Manhattan and Topeka, Kansas. Two-thirds of the surveys contained a ...

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