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Showing 6 out of a total of 6 results for community: Additional Programs, Centers, Institutes, and Offices. (0.028 seconds)

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A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins

Warren, K.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-06)
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of strip loin

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
A comparison of beef flavor intensity among major muscles

Carmack, C.F.; Schwenke, J.R.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-14)
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks

Lawrence, T.E.; Hunt, Melvin C.; Dikeman, Michael E.; Kastner, Curtis L.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)