Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract von Lawrence, T.E, Dikeman, M.E, Hunt, M.C, Kastner, C.L, Johnson, D.E

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Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork von THIPPAREDDI, H, JUNEJA, V. K, PHEBUS, R. K, MARSDEN, J. L, KASTNER, C. L

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Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef von King, D.A, Dikeman, M.E, Wheeler, T.L, Kastner, C.L, Koohmaraie, M

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Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits von Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L., Johnson, D.E.

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Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits von Sammel, L.M, Hunt, M.C, Kropf, D.H, Hachmeister, K.H, Kastner, C.L, Johnson, D.E

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Characteristics of low-fat ground beef containing texture-modifying ingredients von Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC), Hunt, M.C, Johnson, D.E, Claus, J.R, Kastner, C.L, Kropf, D.H

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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat von TROUTT, E. S., HUNT, M. C., JOHNSON, D. E., CLAUS, J. R., KASTNER, C. L., KROPF, D. H., STRODA, S.

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Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids von Podolak, R.K. (Kansas State University, Manhattan, KS.), Zayas, J.F, Kastner, C.L, Fung, D.Y.C

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Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat von Reagan, J.O. (National Live Stock and Meat Board, Chicago, IL.), Acuff, G.R, Buege, D.R, Buyck, M.J, Dickson, J.S, Kastner, C.L, Marsden, J.L, Morgan, J.B, Nickelson, R. II, Smith, G.C

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Evaluation of a steam pasteurization process in a commercial beef processing facility von Nutsch, A.L, Phebus, R.K, Riemann, M.J, Schafer, D.E, Boyer, J.E. Jr, Wilson, R.C, Leising, J.D, Kastner, C.L

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Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles von Carmack, C.F., Kastner, C.L., Dikeman, M.E., Schwenke, J.R., García Zepeda, C.M.

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Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna von Getty, K.J.K., Phebus, R.K., Marsden, J.L., Schwenke, J.R., Kastner, C.L.

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Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage von Prasai, R.K. (Kansas State University, Manhattan, KS.), Kastner, C.L, Kenney, P.B, Kropf, D.H, Fung, D.Y.C, Mease, L.E, Vogt, L.R, Johnson, D.E

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The real story about food safety von Kastner, C.L. (Kansas State University, Manhattan.)

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Muscle washing and raw material source affect quality and physicochemical properties of low-salt, low-fat, restructured beef von Kenney, P.B. (Kansas State University, Manhattan, KS), Kastner, C.L, Kropf, D.H

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Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics von Claus, J.R. (Virginia Polytechnic Institute and State Univ., Blacksburg, VA), Hunt, M.C, Kastner, C.L, Kropf, D.H

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Low-fat ground beef from desinewed shanks with reincorporation of processed sinew von Campbell, R.E, Hunt, M.C, Kropf, D.H, Kastner, C.L

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Effects of steam-flaked sorghum grain or corn and supplemental fat on feedlot performance, carcass traits, longissimus composition, and sensory properties of steers von Brandt, R. T., Jr, Kuhl, G. L, Campbell, R. E, Kastner, C. L, Stroda, S. L

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Flaked sinew addition to low-fat cooked salami von Letelier, V. (Western States Meat Association, Oakland, CA.), Kastner, C.L, Kenney, P.B, Kropf, D.H, Hunt, M.C, Garcia Zepeda, C.M

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SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF von LUCHSINGER, S.E., KROPF, D.H., IV, E. CHAMBERS, ZEPEDA, C.M. GARCÍA, HUNT, M.C., STRODA, S.L., HOLLINGSWORTH, M.E., MARSDEN, J.L., KASTNER, C.L.

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