Browsing Food Science Institute Faculty Research and Publications by Published Date "2009"

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Browsing Food Science Institute Faculty Research and Publications by Published Date "2009"

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  • York, Valerie K.; Brannon, Laura A.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D. (2010-09-07)
    Within the framework of the theory of planned behavior (Ajzen, 1991), this study compared the relative usefulness of utilizing a focus group or survey methodology when eliciting restaurant employees’ beliefs about ...
  • Daniel, M.J.; Dikeman, Michael E.; Houser, Terry A.; Unruh, John A.; Jaeger, John R.; Murray, Leigh W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Beef cows are culled from herds because of reproductive inefficiency, poor performance, old age, or farm downsizing due to high production costs. The National Market Cow and Bull Beef Quality Audit of 1999 reported that ...
  • Getty, Kelly J. K.; Harper, N.M.; Boyle, Elizabeth A. E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    The New Mexico Department of Health linked salmonellosis to beef jerky in 2003 after 26 individuals became ill; this prompted a recall of nearly 21,600 lb of product. Following this incident, the USDA’s Food Safety and ...
  • DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...
  • Duttlinger, A.W.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; Prusa, K.J.; Huskey, L.; DeRouchey, Joel M.; Nelssen, Jim L.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-12)
    Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
  • Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
    Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-07)
    Approximately 16% of cattle slaughtered in the United States are cows. When these cows are removed from the herd, they are typically in thin condition. Steaks from these cows are considered tougher than those from young ...
  • Almuhanna, E. A.; Maghirang, Ronaldo G.; Murphy, James P.; Erickson, Larry E. (American society of agricultural and biological engineers, 2010-03-02)
    A prototype electrostatically assisted particulate wet scrubber (EPWS) for controlling dust in livestock buildings was developed and tested under laboratory and field conditions. Under laboratory conditions, the EPWS with ...
  • Sherrin, A. Rachelle; Bednar, Carolyn; Kwon, Junehee (2010-11-17)
    Purpose of this research was to investigate utilization of labor productivity standards and variables that affect productivity in Texas school foodservice operations. A questionnaire was developed, validated, and pilot ...
  • Pilling, Valerie K.; Brannon, Laura A.; Shanklin, Carol W.; Roberts, Kevin R.; Barrett, Betsy B.; Howells, Amber D. (2009-10-21)
    Abstract: Purpose – This paper aims to evaluate the relative effectiveness of four-hour ServSafe® food safety training, a theory-based intervention targeting food service employees' perceived barriers to implementing food ...
  • Gerlach, B.M.; Houser, Terry A.; Hollis, Larry C.; Tokach, Michael D.; Nietfeld, Jerome C.; Higgins, James J.; Anderson, Gary Allen; Goehring, B.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-12)
    A total of 198 nursery age pigs were used to evaluate the difference in the occurrence of injection site abscesses between needle-free jet injection and conventional needle-and-syringe injection systems. Pigs were fed for ...
  • Jacela, J.Y.; DeRouchey, Joel M.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; Renter, David G.; Dritz, Steven S. (2013-04-24)
    There is increasing consumer demand for leaner and healthier pork products. Improvements in genetics, new technologies, and increased understanding of nutrition have become instrumental in helping producers meet this ...
  • Jacela, Jay Y.; DeRouchey, Joel M.; Tokach, Michael D.; Goodland, Robert D.; Nelssen, Jim L.; Renter, David G.; Dritz, Steven S. (2012-04-06)
    There is increasing consumer demand for leaner and healthier pork products. Improvements in genetics, new technologies, and increased understanding of nutrition have become instrumental in helping producers meet this ...
  • Jacela, J.Y.; DeRouchey, Joel M.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; Renter, David G.; Dritz, Steven S. (2013-04-24)
    Feed additives are non-nutritive products used in swine diets to improve production efficiency and performance. If chosen carefully and used properly, feed additives can be effective and can help increase the profi ...
  • Jacela, Jay Y.; DeRouchey, Joel M.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; Renter, David G.; Dritz, Steven S. (2012-04-06)
    Feed additives are non-nutritive products used in swine diets to improve production efficiency and performance. If chosen carefully and used properly, feed additives can be effective and can help increase the profitability ...
  • Fox, John A. (North American Institute for Beef Economic Research, 2010-01-14)
    Spurred by the introduction of renewable fuel standards and the elimination of MTBE as a gasoline additive, U.S. production of fuel ethanol expanded from about 1.6 billion gallons in 2000, to 9 billion gallons in ...
  • Jones, C.K.; McKilligan, D.; Tokach, Michael D.; Goodband, Robert D.; Nelssen, Jim L.; DeRouchey, Joel M.; Dritz, Steven S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-12)
    Two experiments were conducted to evaluate the effects of select menhaden fish meal (SMFM), spray-dried animal plasma (SDAP), and two forms of a spray-dried ultra-filtrated porcine intestinal mucosa (Peptone 1 and 2; Protein ...
  • Jones, C.K.; Ratliff, B.W.; Horn, N.L.; Tokach, Michael D.; Goodband, Robert D.; DeRouchey, Joel M.; Nelssen, Jim L.; Dritz, Steven S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-11-12)
    Two experiments used 184 pigs (PIC, 22.7 and 21.3 lb BW, respectively) to develop an available P (aP) release curve for commercial phytase products. In Exp. 1 and 2, pigs were fed a basal diet (0.06% aP) and 2 levels of ...

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