| Year |
Citation |
Score |
| 2019 |
Shivas SD, Kropf DH, Hunt MC, Kastner CL, Kendall JLA, Dayton AD. Effects of Ascorbic Acid on Display Life of Ground Beef. Journal of Food Protection. 47: 11-15. PMID 30925648 DOI: 10.4315/0362-028X-47.1.11 |
0.541 |
|
| 2019 |
Thomas JD, Allen DM, Hunt MC, Kastner CL. Nutritional Regime, Post-Slaughter Conditioning Temperature, and Vacuum Packaging Effects on Bacteriology of Beef Carcasses and Retail Meat Cuts . Journal of Food Protection. 40: 678-682. PMID 30736231 DOI: 10.4315/0362-028X-40.10.678 |
0.565 |
|
| 2010 |
Karim F, Hijaz F, Kastner CL, Smith JS. Frozen beef contamination after exposure to low levels of ammonia gas. Journal of Food Science. 75: T35-9. PMID 20492264 DOI: 10.1111/J.1750-3841.2009.01488.X |
0.307 |
|
| 2007 |
Flores NC, Boyle EAE, Kastner CL. Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate Lwt - Food Science and Technology. 40: 179-185. DOI: 10.1016/J.Lwt.2005.09.005 |
0.709 |
|
| 2006 |
SHIVAS SD, KASTNER CL, DIKEMAN ME, HUNT MC, KROPF DH. Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle Journal of Food Science. 50: 36-38. DOI: 10.1111/J.1365-2621.1985.Tb13272.X |
0.558 |
|
| 2005 |
Retzlaff D, Phebus R, Kastner C, Marsden J. Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs. Foodborne Pathogens and Disease. 2: 146-51. PMID 15992309 DOI: 10.1089/Fpd.2005.2.146 |
0.319 |
|
| 2004 |
Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE. Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract Meat Science. 67: 129-137. DOI: 10.1016/J.Meatsci.2003.09.015 |
0.524 |
|
| 2003 |
King DA, Dikeman ME, Wheeler TL, Kastner CL, Koohmaraie M. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef Journal of Animal Science. 81: 1473-1481. PMID 12817495 DOI: 10.2527/2003.8161473X |
0.333 |
|
| 2003 |
Danler RJ, Boyle EA, Kastner CL, Thippareddi H, Fung DY, Phebus RK. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. Journal of Food Protection. 66: 501-3. PMID 12636309 DOI: 10.4315/0362-028X-66.3.501 |
0.709 |
|
| 2003 |
Thippareddi H, Juneja VK, Phebus RK, Marsden JL, Kastner CL. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork Journal of Food Protection. 66: 376-381. PMID 12636288 DOI: 10.4315/0362-028X-66.3.376 |
0.334 |
|
| 2003 |
Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE. Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits Meat Science. 65: 967-972. DOI: 10.1016/S0309-1740(02)00312-1 |
0.53 |
|
| 2003 |
Lawrence TE, Dikeman ME, Hunt MC, Kastner CL, Johnson DE. Effects of calcium salts on beef longissimus quality Meat Science. 64: 299-308. DOI: 10.1016/S0309-1740(02)00201-2 |
0.495 |
|
| 2002 |
Lawrence TE, Hunt MC, Dikeman ME, Kastner CL, Marsden JL. Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks Kansas Agricultural Experiment Station Research Reports. 102-105. DOI: 10.4148/2378-5977.1780 |
0.494 |
|
| 2002 |
King DA, Wheeler TL, Koohmaraie M, Dikeman ME, Kastner CL. Effects of cold shortening and cooking rate on beef tenderness Kansas Agricultural Experiment Station Research Reports. 86-89. DOI: 10.4148/2378-5977.1778 |
0.303 |
|
| 2002 |
Ceylan E, Hunt MC, Fung DYC, Kastner CL. Garlic, cold storage and heating effects in controlling Escherichia Coli O157:H7 in ground beef Kansas Agricultural Experiment Station Research Reports. 54-55. DOI: 10.4148/2378-5977.1730 |
0.515 |
|
| 2002 |
Sammel LM, Hunt MC, Kropf DH, Hachmeister KA, Kastner CL, Johnson DE. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits Journal of Food Science. 67: 1323-1330. DOI: 10.1111/J.1365-2621.2002.Tb10282.X |
0.549 |
|
| 2000 |
Andrews BS, Unruh JA, Hunt MC, Kastner CL. Effects of pH and location within a loin on pork quality. Kansas Agricultural Experiment Station Research Reports. 150-154. DOI: 10.4148/2378-5977.6582 |
0.504 |
|
| 2000 |
Andrews BS, Unruh JA, Hunt MC, Kastner CL. Effects of freezing pork chops on warner-bratzler shear force and cookery traits Kansas Agricultural Experiment Station Research Reports. 155-156. DOI: 10.4148/2378-5977.6580 |
0.51 |
|
| 2000 |
Hachmeister KA, Kropf DH, Gill VS, Hunt MC, Kaye RJ, Marsden JL, Kastner CL. Thiamin and riboflavin retention in groundbeef patties pasteurized by electron beam Kansas Agricultural Experiment Station Research Reports. 107-109. DOI: 10.4148/2378-5977.1815 |
0.524 |
|
| 2000 |
Hendricks RA, Boyle EAE, Kastner CL, Fung DYC. Compilation of intervention methods and conditions, and ingredient limits, for controlling Campylobacter jejuni in meat and poultry products Journal of Rapid Methods and Automation in Microbiology. 8: 285-305. DOI: 10.1111/J.1745-4581.2000.Tb00329.X |
0.305 |
|
| 1999 |
Hachmeister KA, Kropf DH, Gill VS, Kaye RJ, Hunt MC, Marsden JL, Kastner CL. Effects of repetitive high energy pulsed power (RHEPP) irradiation on sensory attributes, color, and shelf life of ground beef Kansas Agricultural Experiment Station Research Reports. 1-3. DOI: 10.4148/2378-5977.1825 |
0.553 |
|
| 1998 |
Brown TL, Peters PE, Kropf DH, Phebus RK, Nutsch AL, Kastner CL. Evaluation Of Changes In Microbial Populations On Beef Carcasses Resulting From Steam Pasteurization Kansas Agricultural Experiment Station Research Reports. 91-92. DOI: 10.4148/2378-5977.1899 |
0.316 |
|
| 1997 |
Hague MA, Kastner CL, Fung DYC, Kone K, Schwenke JR. Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes Outgrowth in Precooked Vacuum-Packaged Beef. Journal of Food Protection. 60: 1072-1074. PMID 31207827 DOI: 10.4315/0362-028X-60.9.1072 |
0.301 |
|
| 1997 |
Nutsch AL, Phebus RK, Riemann MJ, Schafer DE, Boyer JE, Wilson RC, Leising JD, Kastner CL. Evaluation of a Steam Pasteurization Process in a Commercial Beef Processing Facility. Journal of Food Protection. 60: 485-492. PMID 31195584 DOI: 10.4315/0362-028X-60.5.485 |
0.301 |
|
| 1997 |
Garcia Zepeda CM, Kastner CL, Wolf JR, Boyer JE, Kropf DH, Hunt MC, Setser CS. Extrusion and Low-Dose Irradiation Effects on Destruction of Clostridium sporogenes Spores in a Beef-Based Product. Journal of Food Protection. 60: 777-785. PMID 31026892 DOI: 10.4315/0362-028X-60.7.777 |
0.559 |
|
| 1997 |
Prasai RK, Kastner CL, Kenney PB, Kropf DH, Fung DYC, Mease LE, Vogt LR, Johnson DE. Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage Journal of Food Protection. 60: 795-798. DOI: 10.4315/0362-028X-60.7.795 |
0.312 |
|
| 1997 |
Luchsinger SE, Kropf DH, Chambers IV E, Zepeda CMG, Hunt MC, Stroda SL, Hollingsworth ME, Marsden JL, Kastner CL. Sensory analysis of irradiated ground beef patties and whole muscle beef Journal of Sensory Studies. 12: 105-126. DOI: 10.1111/J.1745-459X.1997.Tb00056.X |
0.555 |
|
| 1997 |
Luchsinger SE, Kropf DH, García Zepeda CM, Hunt MC, Stroda SL, Marsden JL, Kastner CL. Color and oxidative properties of irradiated ground beef patties Journal of Muscle Foods. 8: 445-464. DOI: 10.1111/J.1745-4573.1997.Tb00731.X |
0.525 |
|
| 1997 |
Luchsinger SE, Kropf DH, García Zepeda CM, Hunt MC, Stroda SL, Marsden JL, Kastner CL. Color and oxidative properties of irradiated whole muscle beef Journal of Muscle Foods. 8: 427-443. DOI: 10.1111/J.1745-4573.1997.Tb00730.X |
0.523 |
|
| 1997 |
Carmack CF, Kastner CL, Hunt MC, Kropf DH, Zepeda CMG, Schwenke JR. Sensory, Chemical, And Physical Evaluation Of Reduced‐Fat Ground Beef Patties With “Natural” Flavorings1 Journal of Muscle Foods. 8: 199-212. DOI: 10.1111/J.1745-4573.1997.Tb00628.X |
0.324 |
|
| 1997 |
Carmack CF, Kastner CL, Hunt MC, Kropf DH, Zepeda CMG, Schwenke JR. Sensory, chemical, and physical evaluation of reduced-fat ground beef patties with "natural" flavorings Journal of Muscle Foods. 8: 199-212. |
0.496 |
|
| 1996 |
Reagan JO, Acuff GR, Buege DR, Buyck MJ, Dickson JS, Kastner CL, Marsden JL, Morgan JB, Nickelson R, Smith GC, Sofos JN. Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat. Journal of Food Protection. 59: 751-756. PMID 31159091 DOI: 10.4315/0362-028X-59.7.751 |
0.307 |
|
| 1996 |
Luchsinger SE, Kropf DH, Zepeda CMGa, Marsden JL, Hunt MC, Hollingsworth ME, Stroda SL, Chambers E, Kastner CL. Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties Kansas Agricultural Experiment Station Research Reports. 8-10. DOI: 10.4148/2378-5977.1959 |
0.514 |
|
| 1996 |
Luchsinger SE, Kropf DH, Zepeda CMGa, Marsden JL, Hunt MC, Hollingsworth ME, Stroda SL, Chambers E, Kastner CL. Sensory traits, color, and shelf life of low-dose irradiated beef steaks Kansas Agricultural Experiment Station Research Reports. 4-7. DOI: 10.4148/2378-5977.1958 |
0.508 |
|
| 1996 |
Schafer DE, Prasai RK, Nutsch AL, Phebus RK, Wolf JR, Unruh JA, Kastner CL. Steam pasteurization of beef carcasses Kansas Agricultural Experiment Station Research Reports. 1-3. DOI: 10.4148/2378-5977.1957 |
0.313 |
|
| 1996 |
Warren KE, Hunt MC, Kropf DH, Hague MA, Waldner CL, Stroda SL, Kastner CL. Chemical properties of ground beef patties exhibiting normal and premature brown internal cooked color Journal of Muscle Foods. 7: 303-314. DOI: 10.1111/J.1745-4573.1996.Tb00606.X |
0.54 |
|
| 1996 |
Campbell RE, Hunt MC, Kropf DH, Kastner CL. Low-fat ground beef from desinewed shanks with reincorporation of processed sinew Journal of Food Science. 61: 1285-1288. DOI: 10.1111/J.1365-2621.1996.Tb10980.X |
0.538 |
|
| 1996 |
Luchsinger SE, Kropf DH, García Zepeda CM, Chambers IV E, Hollingsworth ME, Hunt MC, Marsden JL, Kastner CL, Kuecker WG. Sensory analysis and consumer acceptance of irradiated boneless pork chops Journal of Food Science. 61: 1261-1266. DOI: 10.1111/J.1365-2621.1996.Tb10975.X |
0.529 |
|
| 1996 |
Luchsinger SE, Kropf DH, García Zepeda CM, Hunt MC, Marsden JL, Rubio Cañas EJ, Kastner CL, Kuecker WG, Mata T. Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops Journal of Food Science. 61: 1000-1005+1093. DOI: 10.1111/J.1365-2621.1996.Tb10920.X |
0.517 |
|
| 1995 |
Kenney PB, Prasai RK, Campbell RE, Kastner CL, Fung DYC. Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication. Journal of Food Protection. 58: 633-638. PMID 31137437 DOI: 10.4315/0362-028X-58.6.633 |
0.311 |
|
| 1995 |
Prasai RK, Campbell RE, Vogt LR, Kastner CL, Fung DYC. Hot-Fat Trimming Effects on the Microbiological Quality of Beef Carcasses and Subprimals. Journal of Food Protection. 58: 990-992. PMID 31137411 DOI: 10.4315/0362-028X-58.9.990 |
0.334 |
|
| 1995 |
Prasai RK, Phebus RK, Garcia Zepeda CM, Kastner CL, Boyle AE, Fung DYC. Effectiveness of trimming and/or washing on microbiological quality of beef carcasses Journal of Food Protection. 58: 1114-1117. DOI: 10.4315/0362-028X-58.10.1114 |
0.309 |
|
| 1995 |
Luchsinger SE, Zepeda CMG, Chambers E, Hollingsworth ME, Hunt MC, Marsden JL, Stroda SL, Canas EJR, Kastner CL, Kuecker WG, Mata T, Kropf DH. Consumer acceptance of low-dose irradiated, boneless, pork chops Kansas Agricultural Experiment Station Research Reports. 129-130. DOI: 10.4148/2378-5977.6457 |
0.498 |
|
| 1995 |
Luchsinger SE, Zepeda CMG, Chambers E, Hollingsworth ME, Hunt MC, Marsden JL, Stroda SL, Canas EJR, Kastner CL, Kuecker WG, Mata T, Kropf DH. Display life and related traits of low-dose irradiated, boneless, pork chops Kansas Agricultural Experiment Station Research Reports. 135-138. DOI: 10.4148/2378-5977.6455 |
0.494 |
|
| 1995 |
Luchsinger SE, Zepeda CMG, Chambers E, Hollingsworth ME, Hunt MC, Marsden JL, Stroda SL, Canas EJR, Kastner CL, Kuecker WG, Mata T, Kropf DH. Flavor and aroma of low-dose irradiated, boneless, pork chops. Kansas Agricultural Experiment Station Research Reports. 131-134. DOI: 10.4148/2378-5977.6449 |
0.489 |
|
| 1995 |
Hunt MC, Warren KE, Kropf DH, Hague, Waldner CL, Stroda SL, Kastner CL. Premature browning in cooked ground beef after modifying myoglobin Kansas Agricultural Experiment Station Research Reports. 86-88. DOI: 10.4148/2378-5977.2041 |
0.501 |
|
| 1995 |
Hunt MC, Warren KE, Kropf DH, Hague, Waldner CL, Stroda SL, Kastner CL. Factors affecting premature browning in cooked ground beef Kansas Agricultural Experiment Station Research Reports. 83-85. DOI: 10.4148/2378-5977.2040 |
0.485 |
|
| 1995 |
Stuewe SR, Kropf DH, Hunt MC, Campbell RE, Kastner CL. Effects of hot-fat trimming on retail display color of three beef muscles Kansas Agricultural Experiment Station Research Reports. 78-79. DOI: 10.4148/2378-5977.2038 |
0.545 |
|
| 1995 |
LETELIER V, KASTNER C, KENNEY P, KROPF D, HUNT M, ZEPEDA CG. Flaked Sinew Addition to Low-fat Cooked Salami Journal of Food Science. 60: 245-249. DOI: 10.1111/j.1365-2621.1995.tb05647.x |
0.455 |
|
| 1994 |
García Zepeda CM, Kastner CL, Kenney PB, Campbell RE, Schwenke JR. Aroma Profile of Subprimals From Beef Carcasses Decontaminated With Chlorine and Lactic Acid. Journal of Food Protection. 57: 674-678. PMID 31121764 DOI: 10.4315/0362-028X-57.8.674 |
0.304 |
|
| 1994 |
HAGUE M, WARREN K, HUNT M, KROPF D, KASTNER C, STRODA S, JOHNSON D. Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color Relationships in Ground Beef Patties Journal of Food Science. 59: 465-470. DOI: 10.1111/J.1365-2621.1994.Tb05539.X |
0.524 |
|
| 1993 |
Smith JS, Kenney PB, Kastner CL, Moore MM. Biogenic Amine Formation in Fresh Vacuum-Packaged Beef During Storage at 1°C for 120 Days . Journal of Food Protection. 56: 497-500. PMID 31084179 DOI: 10.4315/0362-028X-56.6.497 |
0.306 |
|
| 1993 |
Carmack CF, Hunt MC, Kropf DH, Schwenke JR, Kastner CL. Can "natural" flavorings enhance the flavor of low-fat ground beef? Kansas Agricultural Experiment Station Research Reports. 7-9. DOI: 10.4148/2378-5977.2108 |
0.548 |
|
| 1993 |
Zepeda CMG, Kastner CL, Kropf DH, Hunt MC, Kenney PB, Schwenke JR, Schleusener DS. Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast Journal of Food Science. 58: 53-58. DOI: 10.1111/J.1365-2621.1993.Tb03210.X |
0.533 |
|
| 1992 |
Brandt RT, Kuhl GL, Campbell RE, Kastner CL, Stroda SL. Effects of steam-flaked sorghum grain or corn and supplemental fat on feedlot performance, carcass traits, longissimus composition, and sensory properties of steers. Journal of Animal Science. 70: 343-8. PMID 1548195 DOI: 10.2527/1992.702343X |
0.34 |
|
| 1992 |
Carmack CF, Schwenke JR, Kastner CL, Dikeman ME. A comparison of beef flavor intensity among major muscles Kansas Agricultural Experiment Station Research Reports. 140-142. DOI: 10.4148/2378-5977.2172 |
0.307 |
|
| 1992 |
GOLL S, KASTNER C, HUNT M, KROPF D. Glucose and Internal Cooking Temperature Effects on Low Fat, Pre- and Post-Rigor, Restructured Beef Roasts Journal of Food Science. 57: 834-840. DOI: 10.1111/J.1365-2621.1992.Tb14305.X |
0.53 |
|
| 1992 |
KENNEY PB, KASTNER CL, KROPF DH. Muscle Washing and Raw Material Source Affect Quality and Physicochemical Properties of Low-salt, Low-fat, Restructured Beef Journal of Food Science. 57: 545-550. DOI: 10.1111/J.1365-2621.1992.Tb08039.X |
0.342 |
|
| 1992 |
TROUTT ES, HUNT MC, JOHNSON DE, CLAUS JR, KASTNER CL, KROPF DH, STRODA S. Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat Journal of Food Science. 57: 25-29. DOI: 10.1111/j.1365-2621.1992.tb05416.x |
0.44 |
|
| 1992 |
TROUTT E, HUNT M, JOHNSON D, CLAUS J, KASTNER C, KROPF D. Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients Journal of Food Science. 57: 19-24. DOI: 10.1111/j.1365-2621.1992.tb05415.x |
0.475 |
|
| 1991 |
Cunningham F, Hunt MC, Kastner CL, Kropf DH, Larson B, Schafer D, Simms D, Smith S, Vanier M, Fung DYC. Beef safety - current research and summary of progress Kansas Agricultural Experiment Station Research Reports. 3-6. DOI: 10.4148/2378-5977.2201 |
0.449 |
|
| 1990 |
Wang H, Kropf DH, Hunt MC, Kastner CL. Effects of processing variables on iridescence in precooked beef Kansas Agricultural Experiment Station Research Reports. 48-50. DOI: 10.4148/2378-5977.2249 |
0.484 |
|
| 1990 |
CLAUS JR, HUNT MC, KASTNER CL. EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA Journal of Muscle Foods. 1: 1-21. DOI: 10.1111/J.1745-4573.1990.Tb00349.X |
0.539 |
|
| 1990 |
CLAUS J, HUNT M, KASTNER C, KROPF D. Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics Journal of Food Science. 55: 338-341. DOI: 10.1111/J.1365-2621.1990.Tb06757.X |
0.523 |
|
| 1988 |
Goll SJ, Hunt MC, Kropf DH, Kastner CL. Effects of sugar, internal cooking temperature, and hot-boning on the characteristics of low fat, restructured, value-added beef roasts Kansas Agricultural Experiment Station Research Reports. 91-93. DOI: 10.4148/2378-5977.2332 |
0.533 |
|
| 1988 |
Johnson RD, Hunt MC, Allen DM, Kastner CL, Danler RJ, Schrock CC. Moisture Uptake during Washing and Spray Chilling of Holstein and Beef-Type Steer Carcasses Journal of Animal Science. 66: 2180. DOI: 10.2527/Jas1988.6692180X |
0.487 |
|
| 1987 |
McCORMICK RJ, KROPF DH, REECK GR, HUNT MC, KASTNER CL. Effect of Heating Temperature and Muscle Type on Porcine Muscle Extracts as Determined by Reverse Phase High Performance Liquid Chromatography Journal of Food Science. 52: 1481-1485. DOI: 10.1111/j.1365-2621.1987.tb05859.x |
0.48 |
|
| 1986 |
Flores HA, Kropf DH, Hunt MC, Kastner CL. Methods of tenderization for value-added, hot-boned, restructured, pre-cooked roasts from cows Kansas Agricultural Experiment Station Research Reports. 88-90. DOI: 10.4148/2378-5977.2379 |
0.508 |
|
| 1986 |
Flores HA, Kastner CL, Kropf DH, Hunt MC. Effects of blade tenderization and trimming of connective tissue on hot-boned, restructured, pre-cooked roasts from cows Journal of Food Science. 51: 1176-1179. DOI: 10.1111/j.1365-2621.1986.tb13077.x |
0.479 |
|
| 1986 |
Unruh JA, Kastner CL, Kropf DH, Dikeman ME, Hunt MC. Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability Meat Science. 18: 281-293. DOI: 10.1016/0309-1740(86)90018-5 |
0.56 |
|
| 1985 |
Dikeman ME, Dayton AD, Hunt MC, Kastner CL, Axe JB, Ilg HJ. Conventional versus Accelerated Beef Production with Carcass Electrical Stimulation2 Journal of Animal Science. 61: 573-583. DOI: 10.2527/Jas1985.613573X |
0.564 |
|
| 1985 |
LEE CY, FUNG DYC, KASTNER CL. Computer-Assisted Identification of Microflora on Hot-Boned and Conventionally Processed Beef: Effect of Moderate and Slow Chilling Rate Journal of Food Science. 50: 553-567. DOI: 10.1111/J.1365-2621.1985.Tb13744.X |
0.31 |
|
| 1985 |
CLAUS JR, KROPF DH, HUNT MC, KASTNER CL, DIKEMAN ME. Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks Journal of Food Science. 50: 881-883. DOI: 10.1111/J.1365-2621.1985.Tb12971.X |
0.577 |
|
| 1984 |
Kropf DH, Hunt MC, Unruh JA, Kastner CL, Dikeman ME. Effects of low voltage electrical stimulation during bleeding on characteristics of beef loin eye top round muscles Kansas Agricultural Experiment Station Research Reports. 6-9. DOI: 10.4148/2378-5977.2476 |
0.519 |
|
| 1984 |
Axe JB, Hunt MC, Kropf DH, Gray DG, Kastner CL, Dikeman ME. Effects of low voltage electrical stimulation during bleeding and hot boning on beef loin eye and top round muscles Kansas Agricultural Experiment Station Research Reports. 1-5. DOI: 10.4148/2378-5977.2474 |
0.534 |
|
| 1984 |
CHOI YI, KASTNER CL, DIKEMAN ME, HUNT MC, KROPF DH. Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems Journal of Food Science. 49: 867-869. DOI: 10.1111/J.1365-2621.1984.Tb13230.X |
0.547 |
|
| 1984 |
CLAUS JR, KROPF DH, HUNT MC, KASTNER CL, DIKEMAN ME. Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks Journal of Food Science. 49: 1021-1023. DOI: 10.1111/J.1365-2621.1984.Tb10384.X |
0.57 |
|
| 1983 |
Shivas SD, Kropf DH, Hunt MC, Kendell JLA, Dayton AD, Kastner CL. Ascorbic acid and ground beef display life Kansas Agricultural Experiment Station Research Reports. 74-75. DOI: 10.4148/2378-5977.2526 |
0.483 |
|
| 1983 |
Choi YI, Hunt MC, Kropf DH, Kastner CL, Dikeman ME. Effects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturing Kansas Agricultural Experiment Station Research Reports. 71-73. DOI: 10.4148/2378-5977.2523 |
0.544 |
|
| 1983 |
Shivas SD, Kastner CL, Dikeman ME, Hunt MC, Kropf DH. Eating and cooking loss characteristics of electrically stimulated and hot boned bull inside round muscle chilled at different rates Kansas Agricultural Experiment Station Research Reports. 69-70. DOI: 10.4148/2378-5977.2520 |
0.544 |
|
| 1983 |
Greathouse JR, Hunt MC, Dikeman ME, Corah LR, Kastner CL, Kropf DH. Ralgro-Implanted Bulls: Performance, Carcass Characteristics, Longissimus Palatability and Carcass Electrical Stimulation Journal of Animal Science. 57: 355-363. DOI: 10.2527/Jas1983.572355X |
0.517 |
|
| 1983 |
LYON M, KASTNER CL, DIKEMAN ME, HUNT MC, KROPF DH, SCHWENKE JR. Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot-Boned Beef Psoas major and Triceps brachii Muscles Journal of Food Science. 48: 131-135. DOI: 10.1111/J.1365-2621.1983.Tb14806.X |
0.556 |
|
| 1983 |
SLEPER PS, HUNT MC, KROPF DH, KASTNER CL, DIKEMAN ME. Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle Journal of Food Science. 48: 479-483. DOI: 10.1111/J.1365-2621.1983.Tb10771.X |
0.568 |
|
| 1983 |
AXE JEB, KASTNER CL, DIKEMAN ME, HUNT MC, KROPF DH, MILLIKEN GA. Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks Journal of Food Science. 48: 332-336. DOI: 10.1111/J.1365-2621.1983.Tb10737.X |
0.553 |
|
| 1982 |
Greathouse JR, Hunt MC, Dikeman ME, Corah LR, Kastner C, Pruitt RJ. Effects of Ralgro Implants on Growth, Sexual Development, Carcass Characteristics, and Eating Quality of Bulls Implanted From Birth to Slaughter Kansas Agricultural Experiment Station Research Reports. 60-63. DOI: 10.4148/2378-5977.7510 |
0.484 |
|
| 1982 |
de Felicio PE, Kastner CL, Allen DM. Removal of Kidney Fat before Chilling - Effect on Beef Tenderloin Yield, Color and Tenderness Journal of Animal Science. 54: 72-75. DOI: 10.2527/Jas1982.54172X |
0.342 |
|
| 1981 |
Fung DYC, Kastner CL, Lee CY, Hunt MC, Dikeman ME, Kropf DH. Initial Chilling Rate Effects on Bacterial Growth on Hot-Boned Beef . Journal of Food Protection. 44: 539-544. PMID 30836563 DOI: 10.4315/0362-028X-44.7.539 |
0.547 |
|
| 1981 |
Bowles JE, Hunt MC, Kendall JLA, Lyon M, Kastner CL, Dikeman ME. Continuous versus intermittent electrical stimulation of beef carcasses and their effect on hot-boned Muscle-pH decline Kansas Agricultural Experiment Station Research Reports. 25. DOI: 10.4148/2378-5977.2580 |
0.548 |
|
| 1981 |
Wu JJ, Hunt MC, Kropf DH, Allen DM, Kastner CL. Nutritional effects of beef connective tissue characteristics and eating qualities Kansas Agricultural Experiment Station Research Reports. 19-22. DOI: 10.4148/2378-5977.2578 |
0.505 |
|
| 1981 |
Wu JJ, Kastner CL, Hunt MC, Kropf DH, Allen DM. Nutritional Effects on Beef Collagen Characteristics and Palatability Journal of Animal Science. 53: 1256-1261. DOI: 10.2527/Jas1981.5351256X |
0.53 |
|
| 1981 |
Francis SJ, Allen DM, Kastner CL, de Felicio PE. The Effect of Coring Method on Beef Longissimus Muscle Shear Force Values Journal of Animal Science. 52: 1294-1297. DOI: 10.2527/Jas1981.5261294X |
0.311 |
|
| 1981 |
CONTRERAS S, HARRISON DL, KROPF DH, KASTNER CL. Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef Journal of Food Science. 46: 457-460. DOI: 10.1111/J.1365-2621.1981.Tb04884.X |
0.348 |
|
| 1980 |
Fung DYC, Kastner CL, Hunt MC, Dikeman ME, Kropf DH. Mesophilic and Psychrotrophic Bacterial Populations on Hot-Boned and Conventionally Processed Beef' . Journal of Food Protection. 43: 547-550. PMID 30822968 DOI: 10.4315/0362-028X-43.7.547 |
0.538 |
|
| 1980 |
Hunt MC, Kendall JLA, Kropf DH, Dikeman ME, Kastner CL. Ground beef from electrically stimulated andpre-rigor processed carcasses Kansas Agricultural Experiment Station Research Reports. 12-13. DOI: 10.4148/2378-5977.2596 |
0.508 |
|
| 1980 |
Lee CY, Kastner CL, Dikeman ME, Hunt MC, Kropf DH, Lyon M, Fung DYC. Hot processed beef--microbiological characteristics Kansas Agricultural Experiment Station Research Reports. 7. DOI: 10.4148/2378-5977.2591 |
0.495 |
|
| 1980 |
Hagele K, Dikeman ME, Hunt MC, Kastner CL, Kropf DH, Lyon M. Study II: Electrically stimulated and hot-processedbeef--color and eating qualities Kansas Agricultural Experiment Station Research Reports. 5-6. DOI: 10.4148/2378-5977.2589 |
0.51 |
|
| 1980 |
McCoy J, Nason P, Chung D, Kastner CL, Lawrence A, Dikeman ME, Hunt MC, Kropf DH. Study I: economic feasibility of hot processing beef carcasses Kansas Agricultural Experiment Station Research Reports. 3-4. DOI: 10.4148/2378-5977.2588 |
0.496 |
|
| 1980 |
Burson DE, Hunt MC, Allen DM, Kastner CL, Kropf DH. Diet Energy Density and Time on Feed Effects on Beef Longissimus Muscle Palatabiligy Journal of Animal Science. 51: 875-881. DOI: 10.2527/Jas1980.514875X |
0.525 |
|
| 1980 |
HARRISON AR, KROPF DH, ALLEN DM, HUNT MC, KASTNER CL. RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR Journal of Food Science. 45: 1052-1053. DOI: 10.1111/J.1365-2621.1980.Tb07510.X |
0.494 |
|
| 1980 |
HAYWARD LH, HUNT MC, KASTNER CL, KROPF DH. BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS Journal of Food Science. 45: 925-935. DOI: 10.1111/J.1365-2621.1980.Tb07480.X |
0.529 |
|
| 1979 |
Burson DE, Hayward LH, Hunt MC, Kastner CL, Kropf DH. Mechanical blade tenderization of meat Kansas Agricultural Experiment Station Research Reports. 68-70. DOI: 10.4148/2378-5977.2658 |
0.479 |
|
| 1979 |
Burson DE, Hunt MC, Hayward LH, Kastner CL, Kropf DH, Allen DM. Nutritional effects on beef palatability Kansas Agricultural Experiment Station Research Reports. 65-67. DOI: 10.4148/2378-5977.2657 |
0.509 |
|
| 1979 |
SMITH M, KASTNER C, HUNT M, KROPF O, ALLEN OM. ELEVATED CONDITIONING TEMPERATURE EFFECTS ON BEEF CARCASSES FROM FOUR NUTRITIONAL REGIMES Journal of Food Science. 44: 158-163. DOI: 10.1111/J.1365-2621.1979.Tb10031.X |
0.532 |
|
| 1979 |
GUTOWSKI G, HUNT M, KASTNER C, KROPF D, ALLEN D. VACUUM AGING, DISPLAY AND LEVEL OF NUTRITION EFFECTS ON BEEF QUALITY Journal of Food Science. 44: 140-145. DOI: 10.1111/J.1365-2621.1979.Tb10027.X |
0.557 |
|
| 1978 |
Allen DM, Hunt MC, Kropf DH, Chen V, Corte O, Gutowski GH, Harrison AR, Kuntapanit C, Thomas JD, (Smith) MEM, Kastner CL. Carcass characteristics, palatability, and shelf life on beef finished on selected feeding regimes Kansas Agricultural Experiment Station Research Reports. 86-89. DOI: 10.4148/2378-5977.2680 |
0.505 |
|
| 1978 |
Allen DM, Hunt MC, Kropf DH, Harrison AR, Brent BE, Riley JG, Kastner CL. Effects on carcass traits of beef ration energy level and length of feeding Kansas Agricultural Experiment Station Research Reports. 79-85. DOI: 10.4148/2378-5977.2676 |
0.498 |
|
| 1977 |
Allen DM, Hunt MC, Kropf DH, Gutowski G, Harrison A, Smith ME, Kastner CL. Characteristics of beef finished on selected feeding regimes Kansas Agricultural Experiment Station Research Reports. 105-109. DOI: 10.4148/2378-5977.2691 |
0.5 |
|
| 1976 |
Hunt MC, Kropf DH, Chen V, Harrison A, Corte O, Kuntapanit C, Smith ME, Thomas J, Kastner CL. Methods of improving quality of grass-fed beef Kansas Agricultural Experiment Station Research Reports. 79-87. DOI: 10.4148/2378-5977.2727 |
0.501 |
|
| 1976 |
KASTNER CL, SULLIVAN OP, YAZ MA, RUSSELL TS. FURTHER EVALUATION OF CONVENTIONAL AND HOT-BONED BOVINE LONGISSIMUS DORSI MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS Journal of Food Science. 41: 97-99. DOI: 10.1111/J.1365-2621.1976.Tb01110.X |
0.333 |
|
| 1973 |
Kastner CL, Henrickson RL, Morrison RD. Characteristics of Hot Boned Bovine Muscle Journal of Animal Science. 36: 484-487. DOI: 10.2527/Jas1973.363484X |
0.658 |
|
| 1970 |
KASTNER CL, HENRICKSON RL, CLARY BL. COOLING OF PORCINE HAM BY OIL IMMERSION Journal of Food Science. 35: 673-675. DOI: 10.1111/j.1365-2621.1970.tb04841.x |
0.581 |
|
| 1969 |
KASTNER CL, HENRICKSON RL. Providing Uniform Meat Cores for Mechanical Shear Force Measurement Journal of Food Science. 34: 603-605. DOI: 10.1111/J.1365-2621.1969.Tb12100.X |
0.645 |
|
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