Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author "Boyle, E.A.E."

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Browsing Food Science Institute Faculty Research, Publications, and Presentations by Author "Boyle, E.A.E."

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  • Antimicrobial ingredients affect beef snack stick quality
    Mayer, A.L.; Gunderson, J.A.; Lobaton-Sulabo, A.S.; Boyle, E.A.E.; Houser, T.A.; Higgins, J.J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    The Centers for Disease Control and Pre- vention estimate that 2,500 people become infected with listerosis each year by consuming food containing Listeria monocytogenes. Certain ready-to-eat meat and poultry products, ...
  • Antioxidant properties of liquid smoke in precooked beef patties
    Estrada-Munoz, R.; Boyle, E.A.E.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...
  • LED lighting extends color shelf life for three beef products compared with fluorescent lighting
    Steele, K.S.; Weber, M.J.; Boyle, E.A.E.; Hunt, M.C.; Lobaton-Sulabo, A.S.; Cundith, C.; Hiebert, Y.H.; Abrolat, K.A.; Attey, J.M.; Clark, S.D.; Johnson, D.; Roenbaugh, T.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Consumers are not able to estimate tenderness, juiciness, or flavor when selecting beef cuts at retail stores. Instead, they rely on color as one of the major criteria to select beef cuts. During refrigerated display, ...
  • Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties
    Estrada-Munoz, R.; Boyle, E.A.E.; Marsden, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    Liquid smoke (LS) reduce d Escherichia coli O157:H7 counts in inoculated beef trimmings and ground beef patties. The counts were reduced (P<.05) by .5 log 10 cfu/g immediately after beef trimmings were treated with 8% LS ...
  • Marination technique influences whole muscle beef jerky salt content and flavor intensity
    Skaar, G.R.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)
    Beef jerky is a popular meat snack that is simple to recognize and define. The USDA Food Standards and Labeling Policy Book (FSLPB) allows labeling use of the title “jerky” to a product that has been dried to a ...
  • Microbial flora of commercially produced vacuum packaged, cooked beef roast
    Danler, R.J.; Boyle, E.A.E.; Thippareddi, H.; Phebus, R.K.; Fung, D.Y.C.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Commercially produced vacuum packaged, fully cooked, microwaveable beef roasts from four producers were purchased from local retail markets. Salt concentration, pH, water activity (aw), and percent moisture, fat and ...
  • Process intervention to assure sanitation of beef carcasses and cuts
    Prasai, R.K.; Kastner, C.L.; Kenney, P.B.; García Zepeda, C.M.; Mease, L.E.; Vogt, L.R.; Willard, B.L.; Kropf, D.H.; Phebus, R.K.; Campbell, R.E.; Fung, D.Y.C.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
    The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided ...
  • Quality and display life of chilled or frozen all-natural beef and beef-buffalo frankfurters
    Limsupavanich, R.; Boyle, E.A.E.; Kropf, D.H.; Hachmeister, K.A.; Loughin, T.M.; Boland, M.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
    Chilled (35±3°F) or frozen (0±3°F) all-natural beef and beef-buffalo frankfurters made with or without sodium nitrite (NaNO2) were evaluated. Treatments included frankfurters made with: all-natural beef without NaNO2 ...
  • Thermal process with additional drying provides proper lethality for controlling pathogens during jerky production
    Getty, K.J.K.; Harper, N.M.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    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 ...