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Nutritional effects on beef palatability

Burson, D.E.; Hunt, Melvin C.; Hayward, L.H.; Kastner, Curtis L.; Kropf, Donald H.; Allen, Dell M. (Kansas State University. Agricultural Experiment Station, 2011-02-18)
Nutritional effects of beef connective tissue characteristics and eating qualities

Wu, J.J.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
Temperature management to minimize ground beef aerobic and lactic acid bacteria growth

Mancini, R.A.; Hunt, Melvin C.; Kropf, Donald H.; Hachmeister, K.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
Ascorbic acid and ground beef display life

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)
Lighting effects on beef carcass grade factors

Kropf, Donald H.; Hunt, Melvin C.; Cross, H.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
Color formation and retention in fresh beef

Kropf, Donald H.; Hunt, Melvin C.; Piske, D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)
Methods of tenderization for value-added, hot-boned, restructured, pre-cooked roasts from cows

Flores, H.A.; Kropf, Donald H.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-03)
Effects of modified atmosphere packaging and carcass chill rate on pork loins

Sorheim, O.; Hunt, Melvin C.; Menninen, M.; Warren, K.E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-15)
Effects of sugar, internal cooking temperature, and hot-boning on the characteristics of low fat, restructured, value-added beef roasts

Goll, S.J.; Hunt, Melvin C.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-22)
Influence of duration of dietary vitamin E supplementation on fresh and cured pork color stability

Stika, J.F.; Unruh, John A.; Kropf, Donald H.; Hunt, Melvin C.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-02-25)