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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)
Characteristics of frankfurters from preblended pork

Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-19)
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)
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)
Stress susceptibility in pigs selected for muscling

Wheat, J.D.; Kropf, Donald H.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef

Moe, D.R.; Kropf, Donald H.; Mackintosh, D.L.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-05-06)
Surface roughening during slicing reduces iridescence

Lawrence, T.E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
Muscling selection in swine and its effect on carcass traits

Wheat, J.D.; Kropf, Donald H.; Chang, C.H.; Hines, Robert H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-05-07)
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)