Zobrazeno 1 - 10
of 23
pro vyhledávání: '"C.M. Garcia Zepeda"'
Autor:
Curtis L. Kastner, Randall K. Phebus, C.M. Garcia Zepeda, Daniel Y. C. Fung, A. E. Boyle, R.K. Prasai
Publikováno v:
Journal of food protection. 58(10)
Beef carcass sides (n = 48) were selected randomly on three different days in a commercial processing facility and microbiologically analyzed before being moved to the cooler. Four types of samples were obtained per side from the inside round area: n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4a879030d2ee8bfd1f03b288bc2c92f
https://pubmed.ncbi.nlm.nih.gov/31137376
https://pubmed.ncbi.nlm.nih.gov/31137376
Autor:
Melvin C. Hunt, James L. Marsden, S.E. Luchsinger, Curtis L. Kastner, Sally L. Stroda, Donald H. Kropf, C.M. Garcia Zepeda
Publikováno v:
Journal of Muscle Foods. 8:427-443
The effects of two doses (2.0 and 3.5 kG'y) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen and chilled vacuum-packaged boneless beef steaks. The chilled steaks were re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::571b4425611327c0772a58b247c12120
https://doi.org/10.1111/j.1745-4573.1997.tb00730.x
https://doi.org/10.1111/j.1745-4573.1997.tb00730.x
Autor:
Curtis L. Kastner, D.H. Kropf, M.E. Hollingsworth, S.E. Luchsinger, Sally L. Stroda, C.M. Garcia Zepeda, James L. Marsden, Melvin C. Hunt, Edgar Chambers
Publikováno v:
Journal of Sensory Studies. 12:105-126
The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaff9d1279fa91f64b2af1a9450fcf46
https://doi.org/10.1111/j.1745-459x.1997.tb00056.x
https://doi.org/10.1111/j.1745-459x.1997.tb00056.x
Autor:
Melvin C. Hunt, C.F. Carmack, Curtis L. Kastner, C.M. Garcia Zepeda, James R. Schwenke, Donald H. Kropf
Publikováno v:
Journal of Muscle Foods. 8:199-212
Reduced (7%)- and regular (25%)-fat ground beef were formulated from domestic A- or E-maturity or imported knuckles. Dried Cream Extract (DCE), Hydrolyzed Vegetable Protein (HPV), Natural Prime Beef Bases #224545 and #224546, or no flavoring (C7) wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5de89f8b3dd70d0f1af0c6d9c9abb112
https://doi.org/10.1111/j.1745-4573.1997.tb00628.x
https://doi.org/10.1111/j.1745-4573.1997.tb00628.x
Autor:
Melvin C. Hunt, C.M. Garcia Zepeda, T. Mata, E.J. Rubio Canas, W.G. Kuecker, James L. Marsden, S.E. Luchsinger, Donald H. Kropf, Curtis L. Kastner
Publikováno v:
Journal of Food Science. 61:1000-1006
Color and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (-17 + 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5206605ccc6b56f6d765367fc69d339
https://doi.org/10.1111/j.1365-2621.1996.tb10920.x
https://doi.org/10.1111/j.1365-2621.1996.tb10920.x
Autor:
Donald H. Kropf, S.E. Luchsinger, James L. Marsden, W.G. Kuecker, E.J. Rubio Canas, T. Mata, Sally L. Stroda, Curtis L. Kastner, M.E. Hollingsworth, C.M. Garcia Zepeda, Edgar Chambers, Melvin C. Hunt
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :135-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ff6b3aac5506f595fb8f69a150387e0
https://doi.org/10.4148/2378-5977.6455
https://doi.org/10.4148/2378-5977.6455
Autor:
T. Mata, Edgar Chambers, Donald H. Kropf, E.J. Rubio Canas, Sally L. Stroda, James L. Marsden, Melvin C. Hunt, W.G. Kuecker, Curtis L. Kastner, C.M. Garcia Zepeda, M.E. Hollingsworth, S.E. Luchsinger
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :131-134
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::424ee24199404227f3a9bdd23901cc4b
https://doi.org/10.4148/2378-5977.6449
https://doi.org/10.4148/2378-5977.6449
Publikováno v:
Meat Science. 39:143-147
Twelve muscles from eight USDA Select/Choice grade steers were evaluated for beef-flavor intensity, tenderness, and juiciness. The biceps femoris, psoas major, gluteus medius, semimembranosus, and triceps brachii were similar in beef-flavor-intensity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46af767b38bd49a6d6051c9c0450a53d
https://doi.org/10.1016/0309-1740(95)80016-6
https://doi.org/10.1016/0309-1740(95)80016-6
Autor:
Curtis L. Kastner, L.R. Vogt, Donald H. Kropf, R.K. Prasai, L.E. Mease, C.M. Garcia Zepeda, Daniel Y. C. Fung, P.B. Kenney, R.E. Campbell
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :121-124
Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination during fabrication, treating s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ccd9ee3146c41755169ce603c0f01eb
https://doi.org/10.4148/2378-5977.2080
https://doi.org/10.4148/2378-5977.2080
Autor:
James R. Schwenke, P. B. Kenney, Curtis L. Kastner, Melvin C. Hunt, D. S. Schleusener, Donald H. Kropf, C.M. Garcia Zepeda
Publikováno v:
Journal of Food Science. 58:53-58
Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcb0462c1790a6b4e133dbf88fbf389e
https://doi.org/10.1111/j.1365-2621.1993.tb03210.x
https://doi.org/10.1111/j.1365-2621.1993.tb03210.x