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Curtis L. Kastner - Publications

Affiliations: 
Kansas State University, Manhattan, KS, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology
Website:
https://www.asi.k-state.edu/about/people/emeritus-faculty/kastner/
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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
Low-probability matches (unlikely to be authored by this person)
1991 Kenney PB, Kropf DH, Kastner CL. Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle Kansas Agricultural Experiment Station Research Reports. 7-10. DOI: 10.4148/2378-5977.2202  0.299
1995 Carmack CF, Kastner CL, Dikeman ME, Schwenke JR, García Zepeda CM. Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles Meat Science. 39: 143-147. DOI: 10.1016/0309-1740(95)80016-6  0.298
2002 Danler RJ, Thippareddi H, Boyle EAE, Phebus RK, Fung DYC, Kastner CL. Microbial flora of commercially produced vacuum packaged, cooked beef roast Kansas Agricultural Experiment Station Research Reports. 47-49. DOI: 10.4148/2378-5977.1768  0.298
2002 Gill VS, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Validation of a steam based post-processpasteurization system for control of Listeriamonocytogenes in ready-to-eat roast beef Kansas Agricultural Experiment Station Research Reports. 43-44. DOI: 10.4148/2378-5977.1728  0.297
2019 Choi YI, Kastner CL, Kropf DH. Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage. Journal of Food Protection. 50: 1037-1043. PMID 30978830 DOI: 10.4315/0362-028X-50.12.1037  0.296
2004 Retzlaff D, Phebus R, Nutsch A, Riemann J, Kastner C, Marsden J. Effectiveness of a laboratory-scale vertical tower static chamber steam pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue. Journal of Food Protection. 67: 1630-3. PMID 15330526 DOI: 10.4315/0362-028X-67.8.1630  0.295
1994 Mease LE, Kropf DH, Prasai RK, Kenney PB, Vogt LR, Fung DYC, Kastner CL. Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days Kansas Agricultural Experiment Station Research Reports. 128-130. DOI: 10.4148/2378-5977.2082  0.295
1997 Phebus RK, Nutsch AL, Schafer DE, Wilson RC, Riemann MJ, Leising JD, Kastner CL, Wolf JR, Prasai RK. Comparison of Steam Pasteurization and Other Methods for Reduction of Pathogens on Surfaces of Freshly Slaughtered Beef. Journal of Food Protection. 60: 476-484. PMID 31195589 DOI: 10.4315/0362-028X-60.5.476  0.295
1982 LEE CY, FUNG DYC, KASTNER CL. Computer-Assisted Identification of Bacteria on Hot-Boned and Conventionally Processed Beef Journal of Food Science. 47: 363-367. DOI: 10.1111/J.1365-2621.1982.Tb10082.X  0.291
2003 Singh M, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Control of Listeria Monocytogenes in ready-to-eat meats using cetyl pyridinium chloride Kansas Agricultural Experiment Station Research Reports. 59-61. DOI: 10.4148/2378-5977.1652  0.29
1986 Lynch NM, Kastner CL, Kropf DH, Caul JF. Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef Journal of Food Science. 51: 256-257. DOI: 10.1111/J.1365-2621.1986.Tb11103.X  0.29
2002 Wendelburg JW, Lambert DL, Thippareddi H, Kastner CL, Phebus RK, Marsden JL. Salmonella spp. risk assessment for cooking of blade tenderized prime rib Kansas Agricultural Experiment Station Research Reports. 52-53. DOI: 10.4148/2378-5977.1705  0.29
1997 Podolak RK, Setser CS, Kastner CL, Zayas JF. Aroma, color, and texture of ground beef patties treated with fumaric and lactic acids Journal of Food Quality. 20: 513-524. DOI: 10.1111/J.1745-4557.1997.Tb00492.X  0.288
1995 BOHRA L, PHEBUS R, KASTNER C. INFLUENCE OF GLUCOSE OXIDASE ON THE GROWTH OF ESCHERICHIA COLI 0157:H7, LISTERIA MONOCYTOGENES, AND SALMONELLA TYPHIMURIUM IN UNIVERSAL PREENRICHMENT BROTH Journal of Rapid Methods and Automation in Microbiology. 4: 87-94. DOI: 10.1111/J.1745-4581.1995.Tb00111.X  0.287
2011 Karim F, Hijaz F, Kastner CL, Smith JS. Ammonia gas permeability of meat packaging materials. Journal of Food Science. 76: T59-64. PMID 21535796 DOI: 10.1111/J.1750-3841.2010.01991.X  0.287
2019 Choi YI, Kastner CL, Kropf DH. Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters. Journal of Food Protection. 50: 1025-1036. PMID 30978832 DOI: 10.4315/0362-028X-50.12.1025  0.287
1985 Lynch NM, Caul JF, Kropf DH, Kastner CL. Vacuum-packaged versus conventionally packaged ground beef: the influence of packaging on consumer acceptance and flavor characteristics Kansas Agricultural Experiment Station Research Reports. 90-91. DOI: 10.4148/2378-5977.2467  0.286
1992 PHEBUS R, THIPPAREDDI H, KONE K, FUNG D, KASTNER C. USE of OXYRASETMENZYME IN ENRICHMENTS to ENHANCE the RECOVERY of ESCHERICHIA COLI O157:H7 FROM CULTURE MEDIA and GROUND BEEF Journal of Rapid Methods and Automation in Microbiology. 1: 249-260. DOI: 10.1111/J.1745-4581.1992.Tb00272.X  0.284
2007 Hijaz F, Smith JS, Kastner CL. Evaluation of various ammonia assays for testing of contaminated muscle food products. Journal of Food Science. 72: C253-7. PMID 17995711 DOI: 10.1111/J.1750-3841.2007.00374.X  0.283
1998 Karr KJ, Kastner CL, Marsden JL, Phebus RK. Control of Escherichia coli O157:H7 in large-diameter, lebanon-style bologna Kansas Agricultural Experiment Station Research Reports. 98-99. DOI: 10.4148/2378-5977.1907  0.283
1993 Kastner CL, Schwenke JR, Kenney PB, Campbell RE, Kendall JA, Milliken GA. Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle. Meat Science. 35: 183-90. PMID 22061029 DOI: 10.1016/0309-1740(93)90048-M  0.283
2007 Hijaz F, Smith JS, Kastner CL. Ammonia ion selective electrode and indophenol methods can be used successfully to evaluate meat contaminated by ammonia Kansas Agricultural Experiment Station Research Reports. 125-128. DOI: 10.4148/2378-5977.1547  0.282
2003 Ortega MT, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Evaluation of consumer reheating methods fordestruction of Listeria monocytogenes in frankfurters Kansas Agricultural Experiment Station Research Reports. 62-64. DOI: 10.4148/2378-5977.1653  0.282
1991 Kenney PB, Kropf DH, Kastner CL. Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin Kansas Agricultural Experiment Station Research Reports. 11-13. DOI: 10.4148/2378-5977.2182  0.279
1984 Gray DG, Unruh JA, Kastner CL, Dikeman ME. Effects of low voltage electrical stimulation on quality characteristics of young bulls fed to 14, 16 and 18 months of age. Kansas Agricultural Experiment Station Research Reports. 10-13. DOI: 10.4148/2378-5977.2477  0.275
1990 Brandt RT, Kuhl GL, Freeman AS, Kastner CL. Utilization of steam-flaked milo or corn and supplemental fat by finishing steers Kansas Agricultural Experiment Station Research Reports. 7-9. DOI: 10.4148/2378-5977.2225  0.274
2000 Getty KJK, Phebus RK, Marsden JL, Fung DYC, Kastner CL. Escherichia coli O157:H7 and fermented sausages: A review Journal of Rapid Methods and Automation in Microbiology. 8: 141-170. DOI: 10.1111/J.1745-4581.2000.Tb00215.X  0.273
1996 Podolak RK, Zayas JF, Kastner CL, Fung DYC. Reduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids Journal of Food Protection. 59: 1037-1040. DOI: 10.4315/0362-028X-59.10.1037  0.273
1999 Getty KJK, Phebus RK, Marsden JL, Schwenke JR, Kastner CL. Control of Escherichia coli O157:H7 in large (115 mm) and intermediate (90 mm) diameter lebanon-style bologna Journal of Food Science. 64: 1100-1107. DOI: 10.1111/J.1365-2621.1999.Tb12290.X  0.269
1996 Karr KJ, Boyle EAE, Kastner CL, Marsden JL, Phebus RK, Prasai RK, Pruett WP, Garcia Zepeda CM. Standardized Microbiological Sampling and Testing Procedures for the Beef Industry . Journal of Food Protection. 59: 778-780. PMID 31159083 DOI: 10.4315/0362-028X-59.7.778  0.269
2000 Thippareddi H, Sporing S, Phebus RK, Marsden JL, Kastner CL. Escherichia coli O157:H7 risk assessmentfor blade-tenderized beef steaks Kansas Agricultural Experiment Station Research Reports. 117-118. DOI: 10.4148/2378-5977.1818  0.268
1986 Lynch NM, Kastner CL, Kropf DH. Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials Journal of Food Science. 51: 253-255. DOI: 10.1111/J.1365-2621.1986.Tb11102.X  0.268
2001 Ortega-Valenzuela MT, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Escherichia Coli O157:H7 risk assessmentfor production and cooking of restructured beef steaks Kansas Agricultural Experiment Station Research Reports. 42-44. DOI: 10.4148/2378-5977.1706  0.267
1986 Lynch NM, Kastner CL, Caul JF, Kropf DH. Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: A comparison of cooked flavor changes occurring during product display Journal of Food Science. 51: 258-262. DOI: 10.1111/J.1365-2621.1986.Tb11104.X  0.267
2000 George-Evins CD, Unruh JA, Marsden JL, Kastner CL. Effects of quality grade, aging period, bladetenderization, and degree of doneness ontenderness of inside round steaks Kansas Agricultural Experiment Station Research Reports. 134-136. DOI: 10.4148/2378-5977.1824  0.267
1994 García Zepeda CM, Kastner CL, Willard BL, Phebus RK, Schwenke JR, Fijal BA, Prasai RK. Gluconic Acid as a Fresh Beef Decontaminant. Journal of Food Protection. 57: 956-962. PMID 31121726 DOI: 10.4315/0362-028X-57.11.956  0.266
1992 KENNEY P, KASTNER C, KROPF D. Raw and Preheated Epimysium and Gelatin Affect Properties of Low-salt, Low-fat, Restructured Beef Journal of Food Science. 57: 551-554. DOI: 10.1111/J.1365-2621.1992.Tb08040.X  0.266
1995 THIPPAREDDI H, PHEBUS R, FUNG D, KASTNER C. USE OF UNIVERSAL PREENRICHMENT MEDIUM SUPPLEMENTED WITH OXYRASETMFOR THE SIMULTANEOUS RECOVERY OF ESCHERICHIA COLI O157:H7 AND YERSINIA ENTEROCOLITICA Journal of Rapid Methods and Automation in Microbiology. 4: 37-50. DOI: 10.1111/J.1745-4581.1995.Tb00103.X  0.265
2003 Reicks AL, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Post-process steam pasteurization of packaged Frankfurters combined with acid/buffer treatments for control of Listeria monocytogenes Kansas Agricultural Experiment Station Research Reports. 56-58. DOI: 10.4148/2378-5977.1650  0.262
1994 Kastner CL, Kenney PB, Campbell RE, Prasai RK, Mease LE, Vogt LR, Kropf DH, Fung DYC, Zepeda CMG. Decontamination of beef carcasses and subprimal cuts Kansas Agricultural Experiment Station Research Reports. 121-124. DOI: 10.4148/2378-5977.2080  0.262
2005 Hickey GV, Bieker JM, Harvey EJ, Franken LJ, Marsden JL, Phebus RK, Kastner CL. Evaluation of exterior sanitary garments for meat plant employees for control of microbial contamination Kansas Agricultural Experiment Station Research Reports. 131-134. DOI: 10.4148/2378-5977.1608  0.261
2000 George-Evins CD, Unruh JA, Marsden JL, Kastner CL. Effects of postmortem aging period and blade tenderization on sensory traits of beef steaks Kansas Agricultural Experiment Station Research Reports. 121-124. DOI: 10.4148/2378-5977.1820  0.261
2000 George-Evins CD, Unruh JA, Marsden JL, Kastner CL. A survey on the use of blade tenderizers by beef fabrication plants Kansas Agricultural Experiment Station Research Reports. 119-120. DOI: 10.4148/2378-5977.1819  0.26
2000 George-Evins CD, Unruh JA, Marsden JL, Kastner CL. Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks Kansas Agricultural Experiment Station Research Reports. 131-133. DOI: 10.4148/2378-5977.1822  0.259
1985 Dikeman ME, Nagele KN, Myers SM, Schalles RR, Kropf DH, Kastner CL, Russo FA. Accelerated versus Conventional Beef Production and Processing2 Journal of Animal Science. 61: 137-150. DOI: 10.2527/Jas1985.611137X  0.259
1991 ALI MS, FUNG DYC, KASTNER CL. Comparison of Rapid Methods for isolation and Enumeration ofClostridium perfringensin Meat Journal of Food Science. 56: 367-370. DOI: 10.1111/J.1365-2621.1991.Tb05282.X  0.255
1995 LIU X, PHEBUS R, FUNG D, KASTNER C. EVALUATION OF CULTURE PROTOCOLS AND OXYRASETMSUPPLEMENTATION FOR ARCOBACTER SPP. Journal of Rapid Methods and Automation in Microbiology. 4: 115-126. DOI: 10.1111/J.1745-4581.1995.Tb00114.X  0.254
1996 Podolak RK, Zayas JF, Kastner CL, Fung DYC. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on Beef by Application of Organic Acids . Journal of Food Protection. 59: 370-373. PMID 31158983 DOI: 10.4315/0362-028X-59.4.370  0.252
1987 Kastner CL, Choi YI, Kropf DH. Characteristics of preblended pork during cooler storage Kansas Agricultural Experiment Station Research Reports. 97-100. DOI: 10.4148/2378-5977.6196  0.251
1993 Lecomte NB, Zayas JF, Kastner CL. Soya proteins functional and sensory characteristics improved in comminuted meats Journal of Food Science. 58: 464-466. DOI: 10.1111/J.1365-2621.1993.Tb04300.X  0.251
2000 Fung DYC, Thompson LK, Crozier-Dodson BA, Kastner CL. Hands-free, "pop-up," adhesive tape method for microbial sampling of meat surfaces Journal of Rapid Methods and Automation in Microbiology. 8: 209-217. DOI: 10.1111/J.1745-4581.2000.Tb00218.X  0.25
1992 WARREN K, KASTNER C. A COMPARISON OF DRY-AGED AND VACUUM-AGED BEEF STRIP LOINS Journal of Muscle Foods. 3: 151-157. DOI: 10.1111/J.1745-4573.1992.Tb00471.X  0.249
1980 Fung DYC, Lee CY, Kastner CL. Adhesive Tape Method for Estimating Microbial Load on Meat Surfaces . Journal of Food Protection. 43: 295-297. PMID 30822851 DOI: 10.4315/0362-028X-43.4.295  0.247
2002 Gill VS, Thippareddi H, Phebus RK, Marsden JL, Kastner CL. Steam based post-process pasteurization of beef salami for control of Listeria monocytogenes Kansas Agricultural Experiment Station Research Reports. 45-46. DOI: 10.4148/2378-5977.1729  0.245
2019 Kastner CL. Principles and Practices of Modern Meat Technology . Journal of Food Protection. 45: 1145-1148. PMID 30913714 DOI: 10.4315/0362-028X-45.12.1145  0.238
1987 Kastner CL, Choi YI, Kropf DH. Characteristics of frankfurters from preblended pork Kansas Agricultural Experiment Station Research Reports. 104-109. DOI: 10.4148/2378-5977.6200  0.238
1998 Retzlaff DL, Rueger SA, Phebus RK, Marsden JL, Kastner CL. Microbial evaluation of steam pasteurization and comparison of excision versus sponge sampling recovery Kansas Agricultural Experiment Station Research Reports. 89-90. DOI: 10.4148/2378-5977.1896  0.236
1997 Hoffmans CM, Fung DYC, Kastner CL. Methods and resuscitation environments for the recovery of heat-injured listeria monocytogenes: A review Journal of Rapid Methods and Automation in Microbiology. 5: 249-268. DOI: 10.1111/J.1745-4581.1997.Tb00169.X  0.233
1985 Lynch NM, Kropf DH, Kastner CL. Vacuum-packaged ground beef: the influence of color and educational materials on consumer acceptance Kansas Agricultural Experiment Station Research Reports. 88-89. DOI: 10.4148/2378-5977.2466  0.233
1990 Apple JK, Simms DD, Kuhl GL, Dikeman ME, Kastner CL. Effects of Finaplix®, Synovex-S® and Ralgro® implants, singularly or in combinations, on performance, carcass traits and longissimus palatability of Holstein steers Kansas Agricultural Experiment Station Research Reports. 35-37. DOI: 10.4148/2378-5977.2248  0.231
1997 Schafer DE, Kastner CL, Phebus RK, Nutsch AL. Steam pasteurization to reduce bacterial populations on commercially slaughtered beef carcasses Kansas Agricultural Experiment Station Research Reports. 4-5. DOI: 10.4148/2378-5977.1897  0.23
2002 Lawrence TE, Waylan AT, Kastner CL. Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate Kansas Agricultural Experiment Station Research Reports. 106-110. DOI: 10.4148/2378-5977.1781  0.23
1980 Kastner CL. Application and potential of electrical stimulation Kansas Agricultural Experiment Station Research Reports. 8-11. DOI: 10.4148/2378-5977.2594  0.23
1994 Thippareddi H, Kone K, Phebus RK, Fung DYC, Kastner CL. Use of Oxyrase® enzyme to enhance recoveryof Escherichia coli O157:H7 from culturemedia and ground beef Kansas Agricultural Experiment Station Research Reports. 131-133. DOI: 10.4148/2378-5977.2083  0.228
1987 Goll SJ, Kastner CL. Measurement of the binding properties ofmeat used in restructured beef products Kansas Agricultural Experiment Station Research Reports. 47-49. DOI: 10.4148/2378-5977.2371  0.226
1995 Prasai RK, Kenney PB, Zepeda CMG, Mease LE, Vogt LR, Willard BL, Kropf DH, Phebus RK, Campbell RE, Boyle EAE, Kastner CL, Fung DYC. Process intervention to assure sanitation of beef carcasses and cuts Kansas Agricultural Experiment Station Research Reports. 75-77. DOI: 10.4148/2378-5977.2037  0.226
1994 Prasai RK, Mease LE, Vogt LR, Kropf DH, Fung DYC, Kastner CL. Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals Kansas Agricultural Experiment Station Research Reports. 125-127. DOI: 10.4148/2378-5977.2081  0.223
1996 SCHWANKE S, IKINS WG, KASTNER C, BREWER MS. EFFECTS OF LIQUID SMOKE ON LIPID OXIDATION IN A BEEF MODEL SYSTEM AND RESTRUCTURED ROASTS Journal of Food Lipids. 3: 99-113. DOI: 10.1111/J.1745-4522.1996.Tb00058.X  0.217
2011 Linton RH, Nutsch A, McSwane D, Kastner J, Bhatt T, Hodge S, Getty K, Maier D, Kastner C, Chaturvedi A, Woodley C. Use of a stakeholder-driven DACUM process to define knowledge areas for food protection and defense Journal of Homeland Security and Emergency Management. 8. DOI: 10.2202/1547-7355.1768  0.216
1976 KASTNER CL, LUEDECKE LO, RUSSELL TS. A Comparison of Microbial Counts on Conventionally and Hot-boned Bovine Carcasses1 Journal of Milk and Food Technology. 39: 684-685. DOI: 10.4315/0022-2747-39.10.684  0.216
1993 Kuhl GL, Simms DD, Blasi DA, Kastner CL. Comparison of Synovex-S® and two levels ofRevalor-S® in heavy-weight Holstein steers Kansas Agricultural Experiment Station Research Reports. 135-136. DOI: 10.4148/2378-5977.2173  0.215
1989 Warren K, Kastner CL. A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins Kansas Agricultural Experiment Station Research Reports. 121-124. DOI: 10.4148/2378-5977.2304  0.212
1995 Kastner CL. The real story about food safety Journal of Animal Science. 73: 2741-2743. PMID 8582866 DOI: 10.2527/1995.7392741X  0.212
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.  0.211
1995 FUNG DY, PHEBUS RK, KANG DH, KASTNER CL. EFFECT OF ALCOHOL-FLAMING ON MEAT CUTTING KNIVES Journal of Rapid Methods and Automation in Microbiology. 3: 237-243. DOI: 10.1111/J.1745-4581.1995.Tb00099.X  0.211
1981 Felicio PED, Allen DM, Kastner CL. Effects of dressing procedures upon yield and qualityof the beef tenderloin Kansas Agricultural Experiment Station Research Reports. 23-24. DOI: 10.4148/2378-5977.2579  0.207
1987 Whipple G, Axe JB, Goll S, Kastner CL. Detection of elastin, collagen, and cartilage particles in ground beef by enzyme digestion and sensory analysis Kansas Agricultural Experiment Station Research Reports. 41-43. DOI: 10.4148/2378-5977.2367  0.199
1996 Marsden JL, Fung DYC, Phebus RK, Prasai RK, Kastner CL, Boyle EAE, Thippareddi H, Vanier MA. The role of pathogen testing in validating HACCP Critical Control Points Journal of Rapid Methods and Automation in Microbiology. 4: 247-250. DOI: 10.1111/J.1745-4581.1996.Tb00130.X  0.192
2000 Cha JY, Flores RA, Kastner CL. Evaluation of processes to enhance grain and meat coproducts Journal of Food Process Engineering. 23: 353-371.  0.18
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.  0.173
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.  0.17
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.  0.167
1997 Phebus RK, Nutsch AL, Schafer DE, Wilson RC, Riemann MJ, Leising JD, Kastner CL, Wolf JR, Prasai RK. Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef Journal of Food Protection. 60: 476-484.  0.162
1995 Al-Sheddy IA, Fung DYC, Kastner CL. Microbiology of fresh and restructured lamb meat: A review Critical Reviews in Microbiology. 21: 31-52. PMID 7576150 DOI: 10.3109/10408419509113533  0.152
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.  0.148
1995 Podolak RK, Zayas JF, Kastner CL, Fung DY. Reduction of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium during storage on beef sanitized with fumaric, acetic, and lactic acids Journal of Food Safety. 15: 283-290. DOI: 10.1111/J.1745-4565.1995.Tb00140.X  0.137
1996 Karr KJ, Boyle EAE, Kastner CL, Marsden JL, Phebus RAK, Prasai RK, Pruett WP, Garcia Zepeda CM. Standardized microbiological sampling and testing procedures for the beef industry Journal of Food Protection. 59: 778-780.  0.118
1996 Podolak RK, Zayas JF, Kastner CL, Fung DYC. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids Journal of Food Protection. 59: 370-373.  0.107
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.  0.103
1994 Garcia Zepeda CM, Kastner CL, Willard BL, Phebus RK, Schwenke JR, Fijal BA, Prasai RK. Gluconic acid as a fresh beef decontaminant Journal of Food Protection. 57: 956-962.  0.06
1988 WHIPPLE G, AXE J, KASTNER C, GOLL S. DETERMINATION OF ORGANOLEPTICALLY DETECTABLE CONNECTIVE TISSUE PARTICLES IN GROUND BEEF BY ENZYME HYDROLYSIS Journal of Food Quality. 11: 243-249. DOI: 10.1111/j.1745-4557.1988.tb00885.x  0.034
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