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Showing 10 out of a total of 28 results for community: Additional Programs, Centers, Institutes, and Offices. (0.012 seconds)

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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)
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 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)
Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates

Shivas, S.D.; Kastner, Curtis L.; Dikeman, Michael E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
Can "natural" flavorings enhance the flavor of low-fat ground beef?

Carmack, C.F.; Hunt, Melvin C.; Kropf, Donald H.; Schwenke, J.R.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
Effects of low voltage electrical stimulation during bleeding and hot boning on beef loin eye and top round muscles

Axe, J.B.; Hunt, Melvin C.; Kropf, Donald H.; Gray, D.G.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-14)
Vacuum-packaged ground beef: the influence of color and educational materials on consumer acceptance

Lynch, N.M.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-10)
Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle

Kenney, P.B.; Kropf, Donald H.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-15)
Premature browning in cooked ground beef after modifying myoglobin

Hunt, Melvin C.; Warren, K.E.; Kropf, Donald H.; Hague, M.A.; Waldner, C.L.; Stroda, Sally L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-10)
Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties

Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-03)