Browsing Cattlemen's Day, 1983 by Author "Kropf, Donald H."

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Browsing Cattlemen's Day, 1983 by Author "Kropf, Donald H."

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  • Shivas, S.D.; Kropf, Donald H.; Hunt, Melvin C.; Kendell, J.L.A.; Dayton, A.D.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and ...
  • Shivas, S.D.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    We found steaks cut from inside rounds (chilled fast or slow) of electrically stimulated and hot boned bull carcasses, to be similar to conventionally processed steaks in taste panel, shear force and cooking loss characteristics.
  • Choi, Y.I.; Hunt, Melvin C.; Kropf, Donald H.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable ...
  • Kropf, Donald H.; Hunt, Melvin C.; Cross, H.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Beef carcass quality factors were evaluated under 25 different lighting systems (five lighting types each at five light intensities). Cool White fluorescent caused the darkest and most mature lean score, but marbling ...

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