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Showing 10 out of a total of 94 results for community: Additional Programs, Centers, Institutes, and Offices. (0.009 seconds)

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Growth, carcass and boar-odor traits in male pigs fed altrenogest

Stevenson, Jeffrey S.; Kluber, E.F. III; Minton, J. Ernest; Davis, Duane L.; Hunt, Melvin C.; Pollmann, D.S.; Nelssen, Jim L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-04-22)
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)
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)
Evaluation of mechanical probes used on uncooked steaks to classify beef longissimus tenderness

Stephens, J.W.; Hunt, Melvin C.; Lawrence, T.E.; Loughin, T.M.; Unruh, John A.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
Modeling of cooking strip loin and outside round steaks in a forced-air convection oven

Obuz, E.; Erickson, Larry E.; Hunt, Melvin C.; Herald, T.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
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)
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)