Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author "Boyer, J.E. Jr."

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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author "Boyer, J.E. Jr."

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  • Effects of freezing and location within the beef longissimus muscle (strip loin steak) on tenderness
    Timm, R.R.; Unruh, J.A.; Dikeman, M.E.; Hunt, M.C.; Boyer, J.E. Jr.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Twenty-four USDA Select strip loins (IMPS 180) were aged (32°F) until 14 days postmortem and fabricated into longissimus muscle (strip loin) steaks (1-in. thick). Then, steaks were either cooked or stored at −20°F for ...
  • Evaluation of a steam pasteurization process in a commercial beef processing facility
    Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Schafer, David E.; Boyer, J.E. Jr.; 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 ...