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Showing 10 out of a total of 13 results for community: Additional Programs, Centers, Institutes, and Offices. (0.009 seconds)

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Subprimal type and quality grade affect fattyacid composition and cooked firmness of ground beef patties

Garner, C. M.; Unruh, John A.; Hunt, Melvin C.; Boyle, Elizabeth A. E.; Houser, Terry A.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-03)
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)
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)
Display life and internal cooked color of ground beef from vitamin e-supplemented cattle

Lavelle, C.L.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-10)
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)
Incidence of premature browning during cooking in ground beef purchased at retail

Hunt, Melvin C.; Killinger, K.M.; Campbell, R.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Sensory traits, color, and shelf life of low-dose irradiated, raw, 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)
Garlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beef

Ceylan, E.; Hunt, Melvin C.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
Thiamin and riboflavin retention in ground beef patties pasteurized by electron beam

Hachmeister, K.A.; Kropf, Donald H.; Gill, V.S.; Hunt, Melvin C.; Kaye, R.J.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)