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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)
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)
Ground beef from electrically stimulated and pre-rigor processed carcasses

Hunt, Melvin C.; Kendall, J.L.A.; Kropf, Donald H.; Dikeman, Michael E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-09)
Blade tenderization in combination with injection enhancement containing an enzyme increases tenderness of strip steaks from fed cull cows

Hutchinson, Stacy L.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)
Spotlight on dry aging beef: effects of loin type, aging methods, and aging time

DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009-12-09)