Browsing Cattlemen's Day, 1983 by Author "Shivas, S.D."

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Browsing Cattlemen's Day, 1983 by Author "Shivas, S.D."

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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, 1983)
    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, 1983)
    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.