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

Browsing Food Science Institute Faculty Research, Publications, and Presentations by Published Date "2004"

Now showing items 1-8 of 8

Carcass disposal: A comprehensive review

ckastner; lerick; jkastner; anutsch; phebus (National Agricultural Biosecurity Center, Kansas State University, 2004)

Whether at the hand of accidental disease entry, the weather, or an act of bioterrorism, widespread livestock deaths pose daunting carcass-disposal challenges that, if not met quickly and effectively, can spiral into major ...
Effectiveness of a laboratory-scale vertical tower static chamber steam pasterurization unit against Escherichia coli 0157:H7, salmonella typhimurium, and listera innocua on prerigor beef tissue

Retzlaff, Deanna; Phebus, Randall; Nutsch, Abbey; Riemann, James; Kastner, Curtis; Marsden, James (2004)

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, ...
Endpoint temperature, cooking method, and marbling degree have different effects on Warner-Bratzler shear force of beef strip loin, bottom round, and brisket muscles

Obuz, E.; Stephens, J.W.; Dikeman, M.E.; Grobbel, J.P.; Loughin, T.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

Our objective was to determine the effects of endpoint temperature, cooking method, and marbling on Warner-Bratzler shear force (WBSF; an objective method for determining tenderness) of three beef muscles. Eighteen subprimals ...
Evaluation of topical antioxidants and packaging materials to decrease the incidence of bone discoloration in pork retail cuts

Raines, C.R.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

Color characteristics were evaluated on 48 pork backbones. After 6 d postmortem, six 1- inch-thick sections of lumbar vertebrae were cut from each backbone. Lumbar vertebrae were treated with different concentrations ...
Quantification of volatile flavor compounds in off-flavor and commercial reduced-fat milk samples

Francis, L.L; Lee, J.; Chambers, D.H.; Jeon, I.J.; Simmons, S.R.; Schmidt, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

Various chemical compounds contribute to the naturally pleasant flavor of milk. Over time, however, and with unwanted chemical reactions, loss of flavor is inevitable. This study was conducted to identify and quantify ...
Relationship of total iron content in beef to flavor attributes

Grobbel, J.P.; Dikeman, M.E.; Milliken, G.A.; Yancey, E.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

The objective of our study was to evaluate the relationships among total iron content, myoglobin/total iron ratio, hemoglobin/total iron ratio, and flavor attributes in beef top sirloin, shoulder clod, and tenderloin ...
Risks and implications of bovine spongiform encephalopathy for the United States: Insights from other countries

Fox, John A.; Hanawa Peterson, Hikaru (2004)

BSE has not been found in the US* but current detection efforts provide little assurance that it does not exist at a low level. The US has taken precautionary measures to reduce the risk of importing the disease and the ...
Serving temperature effects on milk flavor, milk aftertaste, and volatile-compound quantification in nonfat and whole milk

Francis, L.L; Kong, S.H.; Chambers, D.H.; Jeon, I.J.; Simmons, S.R.; Schmidt, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)

Many people seem to prefer to drink milk when it is cold. Research describing flavor and aftertaste of milk, and then correlating these traits with their chemical composition, has not previously been done. The ...

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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Published Date "2004"

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