Browsing Food Science Institute Faculty Research and Publications by Author "Johnson, D.E."

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Browsing Food Science Institute Faculty Research and Publications by Author "Johnson, D.E."

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  • Park, A.F.; Titgemeyer, Evan C.; Cochran, R.C.; DeFrain, J.M.; Ferdinand, E.E.; Wallace, N.; Nagaraja, Tiruvoor G.; Johnson, D.E.; Shirley, John E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-29)
    We used four ruminally fistulated, multiparous, pregnant Holstein cows to delineate microbial adaptations in dairy cows as they experienced the transition from one lactation to the next. Diets consisted of typical ...
  • Park, A.F.; Titgemeyer, Evan C.; Cochran, R.C.; DeFrain, J.M.; Ferdinand, E.E.; Nagaraja, Tiruvoor G.; Johnson, D.E.; Shirley, John E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-29)
    Four-ruminally fistulated, multiparous, pregnant Holstein cows were used to delineate changes in ruminal fermentation in dairy cows as they experienced the transition from one lactation to the next. Diets consisted of ...
  • Mancini, R.A.; Hunt, Melvin C.; Kropf, Donald H.; Hachmeister, K.A.; Johnson, D.E.; Fox, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared ...
  • Ahnström, M.L.; Seyfert, M.; Hunt, Melvin C.; Johnson, D.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-02)
    The traditional dry-aging method for beef was compared with a novel technique of dry aging in a highly moisture-permeable vacuum bag. Paired beef strip loins were cut into four sections and were dry aged traditionally ...
  • 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 ...

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