Browsing Food Science Institute by Title

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Browsing Food Science Institute by Title

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  • Schalles, R.R.; Glaze, J.B.; Mallen-Spinzi, R.; Andries, K.M.; Rost, C.J.; Johnson, M.Z.; Olson, W.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    Ultrasound-measured ribeye area (REA) expected progeny differences (EPD) were calculated for 2974 Brangus cattle. Carcass data were collected from 168 steer progeny sired by eight bulls with ultrasound-measured ribeye ...
  • Linton, Richard H.; Nutsch, Abbey L.; McSwane, David; Kastner, Justin; Bhatt, Tejas; Hodge, Sheryl; Getty, Kelly J. K.; Maier, Dirk E.; Kastner, Curtis L.; Chaturvedi, Alok; Woodley, Cynthia (2011-10-13)
    One of the important areas of vulnerability that has been repeatedly identified following the events of September 11, 2001 is the potential for an intentional attack on America’s food supply. Despite the importance of ...
  • Noel, Jere Annabella; Broxterman, R. M.; McCoy, G. M.; Craig, J. C.; Phelps, K. J.; Burnett, D. D.; Vaughn, M. A.; Barstow, Thomas J.; O'Quinn, Travis G.; Woodworth, Jason C.; DeRouchey, Joel M.; Rozell, Timothy G.; Gonzalez, John M.
    The objectives of this study were to determine the effects of dietary ractopamine HCl (RAC) on muscle fiber characteristics and electromyography (EMG) measures of finishing barrow exhaustion when barrows were subjected to ...
  • Sabah, J.R.; Harshavardhan, T.; Marsden, James L.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    This study determined the ability of Clostridium perfringens spores to germinate and grow after different organic acid treatments in vacuum packaged cooked ground beef subjected to substandard (slow) cooling. Meat ...
  • Thippareddi, H.; Kone, K.; Phebus, Randall K.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)
    Escherichia coli O157:H7 is a bacterium that has caused great concern in the meat and food industry during the last few years because of several, well-publicized, disease outbreaks, including the incident at the ...
  • Thippareddi, H.; Kone, K.; Phebus, Randall K.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    Escherichia coli O157:H7 is a bacterium that has caused great concern in the meat and food industry during the last few years because of several, well-publicized, disease outbreaks, including the incident at the ...
  • Arendt, Susan W.; Roberts, Kevin R.; Strohbehn, Catherine; Ellis, Jason D.; Paez, Paola; Meyer, Janell (2012-09-24)
    Purpose – The purpose of this paper is to present the challenges encountered when conducting qualitative research in foodservice operations and to discuss the strategies to overcome the identified challenges. Design/met ...
  • Warren, K.E.; Hunt, Melvin C.; Hague, M.A.; Kropf, Donald H.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. Because of difficulties in measuring internal temperature of ground beef patties, visual indicators usually are used ...
  • Daniel, M.J.; Dikeman, Michael E.; Houser, Terry A.; Unruh, John A.; Jaeger, John R.; Murray, Leigh W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-08)
    Beef cows are culled from herds because of reproductive inefficiency, poor performance, old age, or farm downsizing due to high production costs. The National Market Cow and Bull Beef Quality Audit of 1999 reported that ...
  • York, Valerie K.; Brannon, Laura A.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D. (2010-09-07)
    Within the framework of the theory of planned behavior (Ajzen, 1991), this study compared the relative usefulness of utilizing a focus group or survey methodology when eliciting restaurant employees’ beliefs about ...
  • Brandt, Robert T., Jr.; Kuhl, Gerry L.; Freeman, A.S.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-02)
    One hundred forty crossbred yearling steers (815 lb) were utilized to evaluate grain type (steam flaked com vs steam flaked milo) and supplemental fat (O or 4% yellow grease) on finishing performance. There were no ...
  • Garcia Zepeda, C.M.; Kastner, Curtis L.; Hunt, Melvin C.; Kenney, P.B.; Schwenke, J.R.; Schleusener, D.S.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-15)
    Surimi-like materials from boar and sow muscle and Alaska pollack surimi were evaluated at a 5% inclusion level in a restructured, precooked (158°F) pork roast. Meat batches were formulated to contain 95% chunked ham ...
  • Schumacher, L. L.; Cochrane, R. A.; Woodworth, Jason C.; Huss, A. R.; Stark, Charles R.; Jones, Cassandra K.; Chen, Q.; Main, R.; Zhang, J.; Gauger, P. C.; Dritz, Steven S.; Tokach, Michael D.
    Since the introduction of porcine epidemic diarrhea virus (PEDV) into the United States, feed has been identified as a vector of transmission between herds. As with other biological hazards, biosecurity at feed manufacturing ...
  • Lawrence, T.E.; Spire, M.F.; Dikeman, Michael E.; Hunt, Melvin C.; Hogge, S.B.; James, B.W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-18)
    Three experiments using 63 pigs were conducted to determine if infrared thermography could segregate pigs based on subsequent pork quality. Pigs were subjectively classified as either “hot” or “normal” based on infrared ...
  • Fox, J.T.; Thornton, A.B.; Jacob, M.E.; Thomson, Daniel U.; Drouillard, James S.; Nagaraja, Tiruvoor G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-01-22)
    Many human foodborne illnesses are caused by pathogens commonly harbored by food animals. Escherichia coli O157 is one of these pathogens commonly isolated from beef cattle feces and can enter the food chain at harvest. ...
  • Lynch, N.M.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Questionnaires were completed by 1750 Kansas grocery shoppers in selected Dillon's supermarkets to determine how product color and educational materials affected their purchase intent of vacuum-packaged ground beef. Half ...
  • Lynch, N.M.; Caul, J.F.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
    Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by ...
  • Gill, V.S.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study ...
  • Nightingale, K.K.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; Nutsch, Abbey L. (2008-03-28)
    Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 308C for 24, 40, ...
  • Van Eenennaam, A.L.; Li, J.; Thallman, R.M.; Quaas, R.L.; Gill, C.; Franke, D.E.; Thomas, M.G.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-01-22)
    Gene mapping and discovery programs have resulted in the detection of numerous DNA ‘markers’ for various beef cattle production traits. Prior to commercializing genetic markers, it is important to validate their purported ...

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