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Cattlemen's Day

2003

Articles 1 - 30 of 50

Full-Text Articles in Life Sciences

Effect Of Full-Fat Corn Germ And Vitamin E On Finishing Performance And Carcass Characteristics Of Beef Heifers, Sean P. Montgomery, J.J. Sindt, M.A. Greenquist, E.J. Good, E.R. Loe, M.J. Sulpizio, T.J. Kessen, James S. Drouillard, Brandon E. Depenbusch Jan 2003

Effect Of Full-Fat Corn Germ And Vitamin E On Finishing Performance And Carcass Characteristics Of Beef Heifers, Sean P. Montgomery, J.J. Sindt, M.A. Greenquist, E.J. Good, E.R. Loe, M.J. Sulpizio, T.J. Kessen, James S. Drouillard, Brandon E. Depenbusch

Kansas Agricultural Experiment Station Research Reports

Eight hundred eighty-eight crossbred beef heifers weighing 837 lb were used in a 105- day finishing study to evaluate full-fat corn germ as a lipid source and added vitamin E in finishing diets containing steam-flaked corn. Treatments were arranged in a 2 x 4 factorial and consisted of finishing diets formulated to provide no added fat (Control), 4% tallow (Tallow), or 10% or 15% full fat corn germ on a dry matter basis (10%FFG and 15%FFG, respectively) with or without 2000 IU of additional vitamin E per heifer daily. No fat x vitamin E interaction was detected. Fat ...


Effect Of Information And Information Source On Consumer Preference For Food Irradiation, John A. Fox, Michael A. Boland, W. Grady Jan 2003

Effect Of Information And Information Source On Consumer Preference For Food Irradiation, John A. Fox, Michael A. Boland, W. Grady

Kansas Agricultural Experiment Station Research Reports

The effect of consumer information about food irradiation and the source of the information was studied through a survey mailed to 400 residents each of Manhattan and Topeka, Kansas. Two-thirds of the surveys contained a brochure providing answers to frequently asked questions about irradiation, one-third did not. Half of the informational brochures were altered to suggest they were from industry, half from the government. The survey questioned consumer choice between irradiated and non-irradiated ground beef patties, with price differentials from 10 cents/lb to 40 cents/lb costlier for irradiated patties. A greater price differential resulted in less preference for ...


Relationships Among Charolais Sire Expected Progeny Differences And Actual Progeny Performance In Commercial Herds, S.C. Clark, Daniel W. Moser, R.E. Williams Jan 2003

Relationships Among Charolais Sire Expected Progeny Differences And Actual Progeny Performance In Commercial Herds, S.C. Clark, Daniel W. Moser, R.E. Williams

Kansas Agricultural Experiment Station Research Reports

Data on Charolais-sired calves were analyzed to evaluate progeny performance related to sire expected progeny differences (EPD) in a large data set of commercial crossbred cattle in several herds across the United States. The traits analyzed were birth weight (n=3,554) and weaning weight (n=3,604) of crossbred progeny from nationally evaluated sires. Birth weight EPD and weaning weight EPD were evaluated as predictors of crossbred performance. Random regression coefficients were estimated for progeny birth weight on sire birth weight EPD of 1.03±0.09 lb/lb of birth weight EPD, and for progeny weaning weight, 0 ...


Influence Of Low-Level Supplementation With A High-Protein Feed On Performance Of Beef Cows Grazing Tallgrass-Prairie Range During The Fall, Donald A. Llewellyn, R.C. Cochran, T.T. Martson, David M. Grieger, C.G. Farmer, T.A. Wickersham, D.D. Simms Jan 2003

Influence Of Low-Level Supplementation With A High-Protein Feed On Performance Of Beef Cows Grazing Tallgrass-Prairie Range During The Fall, Donald A. Llewellyn, R.C. Cochran, T.T. Martson, David M. Grieger, C.G. Farmer, T.A. Wickersham, D.D. Simms

Kansas Agricultural Experiment Station Research Reports

An experiment was conducted to evaluate the effect of hand feeding a limited quantity of a high-protein supplement during the fall grazing period on cow and calf performance. The time of initiation of supplementation was also evaluated. One-hundred thirty-six multiparous, pregnant, spring-calving cows grazing native range were assigned to supplementation treatments. Control cows received no fall supplementation. Supplemented cows received 0.14% of body weight per day (1.5 lbs per day) of a high-protein supplement (40% crude protein, as-fed basis) approximately 2 months before and after weaning (Aug 15 to Dec 14; weaning = Oct 15) or only after weaning ...


Flavor Characterization Of Top Blade, Top Sirloin, And Tenderloin Steaks From A- And B-Maturity Carcasses Of High And Normal Ph, E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Westcott Jan 2003

Flavor Characterization Of Top Blade, Top Sirloin, And Tenderloin Steaks From A- And B-Maturity Carcasses Of High And Normal Ph, E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Westcott

Kansas Agricultural Experiment Station Research Reports

The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity carcasses with either low-Slight or Small marbling and with either normal ultimate pH (5.7 or less) or high pH (6.0 or higher) to evaluate flavor profile characteristics. Muscles were aged for 7, 14, 21, and 35 days. A highly trained flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Muscles from high pH (dark cutting) carcasses had less typical beef flavor identity ...


Ruminal Ammonia Load Does Not Affect Histidine Utilization In Growing Steers, K.C. Candler, M.S. Awawdeh, D.P. Gnad, Evan C. Titgemeyer Jan 2003

Ruminal Ammonia Load Does Not Affect Histidine Utilization In Growing Steers, K.C. Candler, M.S. Awawdeh, D.P. Gnad, Evan C. Titgemeyer

Kansas Agricultural Experiment Station Research Reports

Fermentation of dietary protein in the rumen leads to ammonia absorption, which could impair amino acid utilization in cattle. Our study was conducted to determine the effects of rumen ammonia load on histidine utilization. Six ruminally cannulated Holstein steers (318 lb) housed in metabolism crates were used in a 6 x 6 Latin square design. Treatments were arranged as a 3 x 2 factorial and included: 0, 1.5, or 3 grams/day L-histidine infused abomasally; and 0 or 80 grams/day urea infused ruminally to supply a metabolic ammonia load. As expected, urea infusions increased rumen ammonia and plasma ...


Warner-Bratzler Shear Force Values And Ranges Of Steaks From Cattle Of Known Sires, Michael E. Dikeman, E.J. Pollak, J. Taylor, S. Davis, T. Holm, S. Koontz, C. Gill, Daniel W. Moser, E.A. Dressler Jan 2003

Warner-Bratzler Shear Force Values And Ranges Of Steaks From Cattle Of Known Sires, Michael E. Dikeman, E.J. Pollak, J. Taylor, S. Davis, T. Holm, S. Koontz, C. Gill, Daniel W. Moser, E.A. Dressler

Kansas Agricultural Experiment Station Research Reports

Carcass data and Warner-Bratzler shear force (WBSF) data on strip loin steaks were collected from nearly 8,500 cattle in contemporary groups of progeny from the more popular sires in 14 different beef cattle breeds in the Carcass Merit Traits project funded by Beef Checkoff dollars, the breed associations, and MMI Genomics. In addition, trained sensory panel evaluations were conducted on over 2,500 strip loin steaks from contemporary groups of progeny from five sires included in the DNA marker validation component of the project. The correlation between WBSF and tenderness scored by the trained sensory panel was -0.82 ...


Antimicrobial Effect Of Buffered Sodium Citrate, Alone Or Combined With Sodium Diacetate, On Total Aerobic Count Of Ground Beef Stored At 39°F, E. Ceylan, James L. Marsden Jan 2003

Antimicrobial Effect Of Buffered Sodium Citrate, Alone Or Combined With Sodium Diacetate, On Total Aerobic Count Of Ground Beef Stored At 39°F, E. Ceylan, James L. Marsden

Kansas Agricultural Experiment Station Research Reports

We studied the antimicrobial efficacy of buffered sodium citrate and a combination of buffered sodium citrate and sodium diacetate on natural aerobic microflora of ground beef stored at 39°F. For non-treated control and 1% buffered sodium citrate, total aerobic count gradually increased from 4.2 log colony forming units (CFU)/gram initially to 9.0 and 8.7 log CFU/gram, respectively, after 10 days. Both treatments reached the spoilage index number of 7.0 log CFU/gram after 5 days. A combination of 1% buffered sodium citrate and 0.1% sodium diacetate resulted in a total aerobic count ...


Effects Of Castration Age And A Growth Implant During Suckling On Weaning And Preconditioned Weights, T.T. Marston, Donald A. Llewellyn, J.W. Homm, Larry C. Hollis Jan 2003

Effects Of Castration Age And A Growth Implant During Suckling On Weaning And Preconditioned Weights, T.T. Marston, Donald A. Llewellyn, J.W. Homm, Larry C. Hollis

Kansas Agricultural Experiment Station Research Reports

Crossbred Angus calves (n=141) were used to determine the effect of castration age and implant on weaning and preconditioned weights. Calf treatments consisted of: early castration at 90 days of age with no growth implant, early castration with a growth implant (Synovex C) at 90 days of age, or late castration at weaning (226 days of age). All calves completed a preconditioning program that consisted of timely vaccinations (21 days prior and at weaning) and a 28-day, post-weaning feeding period. Steers that were early castrated/implanted had weaning weights similar to those of bull calves, and both groups weighed ...


Genetic Relationships Of Body Condition Score With Carcass Traits In Limousin Cattle, D.R. Eborn, Daniel W. Moser Jan 2003

Genetic Relationships Of Body Condition Score With Carcass Traits In Limousin Cattle, D.R. Eborn, Daniel W. Moser

Kansas Agricultural Experiment Station Research Reports

Field data from the North American Limousin Federation was used to determine the heritability and genetic correlations of body condition score (BCS) with carcass traits. Carcass traits included carcass weight, ribeye area, fat thickness, intramuscular fat, and % kidney, pelvic, and heart fat, and all were estimated to be lowly to moderately heritable (0.14 to 0.34). Heritability of BCS was 0.19. Favorable correlations existed between ribeye area and carcass weight (0.50), ribeye area and BCS (0.60), and carcass weight and BCS (0.28). Unfavorable correlations existed among ribeye area and intramuscular fat (-0.40), carcass weight ...


Comparison Of Concentrated Separator Byproduct And Cane Molasses For Finishing Heifers, E.R. Loe, T.J. Kessen, Sean P. Montgomery, J.N. Pike, J.J. Sindt, M.J. Sulpizio, James S. Drouillard Jan 2003

Comparison Of Concentrated Separator Byproduct And Cane Molasses For Finishing Heifers, E.R. Loe, T.J. Kessen, Sean P. Montgomery, J.N. Pike, J.J. Sindt, M.J. Sulpizio, James S. Drouillard

Kansas Agricultural Experiment Station Research Reports

We compared concentrated separator byproduct (CSB) to cane molasses on feedlot performance and carcass merit of 394 crossbred yearling beef heifers fed for 148 days. Sugar beet molasses undergoes a process in which approximately half of the sugar is removed, concentrating protein and mineral in CSB. Compared with cane molasses, CSB has more crude protein, ash, and moisture. Two diets based on steam-flaked corn containing either CSB or cane molasses at 5% (dry matter basis) of the diet were fed. Feedlot performance was similar between heifers fed the two diets (P>0.23). Apparent dietary concentrations of net energy for ...


Effect Of Supplemental Carbohydrate Type And Amount Of Ruminally Degradable Protein On Utilization Of Tallgrass-Prairie Hay By Beef Steers, J.I. Arroguy, R.C. Cochran, M. Villarreal, T.A. Wickersham, Donald A. Llewellyn, D.E. Johnson, Evan C. Titgemeyer Jan 2003

Effect Of Supplemental Carbohydrate Type And Amount Of Ruminally Degradable Protein On Utilization Of Tallgrass-Prairie Hay By Beef Steers, J.I. Arroguy, R.C. Cochran, M. Villarreal, T.A. Wickersham, Donald A. Llewellyn, D.E. Johnson, Evan C. Titgemeyer

Kansas Agricultural Experiment Station Research Reports

This experiment determined the impact of type of supplemental carbohydrate and amount of supplemental ruminally degradable protein (RDP) on intake and digestion of prairie hay. Fourteen ruminally fistulated beef steers were supplemented with one of two carbohydrates (corn starch or the simple sugar glucose) at 0.30% of body weight and one of seven levels of ruminally degradable protein (RDP; 0, 0.015, 0.051, 0.087, 0.123, 0.159, or 0.195% of body weight). Two additional steers served as controls (non-supplemented steers, i.e., no carbohydrate or RDP supplementation). Forage intake and digestion were substantially improved by ...


Modeling Of Cooking Strip Loin And Outside Round Steaks In A Forced-Air Convection Oven, E. Obuz, Larry E. Erickson, Melvin C. Hunt, T.J. Herald, Michael E. Dikeman Jan 2003

Modeling Of Cooking Strip Loin And Outside Round Steaks In A Forced-Air Convection Oven, E. Obuz, Larry E. Erickson, Melvin C. Hunt, T.J. Herald, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles for each steak. No differences (P>0.05) were found in cooking times between experimental and model values for either of the steaks. Modeled temperature profiles were consistently higher (except for the beginning of the cooking cycle) than the experimental values up to 65°C (150°F) in the cooking cycle for outside round steaks, whereas better agreement between experimental and modeled values was found for strip ...


Investigation Of Tenderness Mechanisms In Calcium-Enhanced Muscle, T.E. Lawrence, J.W. Stephens, E. Obuz, J.R. Davis, Michael E. Dikeman Jan 2003

Investigation Of Tenderness Mechanisms In Calcium-Enhanced Muscle, T.E. Lawrence, J.W. Stephens, E. Obuz, J.R. Davis, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We explored the mechanism(s) of calcium- induced tenderization in calcium-enhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride (CaCl2) with and without 0.05 M zinc chloride (ZnCl2), and they were then aged until 15 days postmortem. Warner- Bratzler shear force peak values indicated that addition of ZnCl2 drastically inhibited tenderization; however, enhancement with CaCl2 still tended to reduce shear values (P=0.07; 0.55 kg) when ZnCl2 was present. In the absence of ZnCl2, the ...


Comparison Of Breeding System Costs For Estrus-Synchronization Protocols Plus Artificial Insemination Versus Natural Service, Sandra K. Johnson, S.L. Fogleman, R. Jones Jan 2003

Comparison Of Breeding System Costs For Estrus-Synchronization Protocols Plus Artificial Insemination Versus Natural Service, Sandra K. Johnson, S.L. Fogleman, R. Jones

Kansas Agricultural Experiment Station Research Reports

Breeding system costs were estimated for natural service and various estrous synchronization plus artificial insemination (AI) systems. Cost per pregnancy was lower for natural service than AI; however, for the large herd size the difference was small for some synchronization systems examined. When the value of an AI-sired calf at weaning was included as $25 greater than a natural service sired calf, several synchronization systems had lower breakeven prices than natural service. Assuming skilled labor could be obtained, systems that involved more heat detection time were more profitable than strict timed insemination systems. Producers that can obtain greater returns from ...


Evaluation Of Mechanical Probes Used On Uncooked Steaks To Classify Beef Longissimus Tenderness, J.W. Stephens, Melvin C. Hunt, T.E. Lawrence, T.M. Loughin, John A. Unruh, Michael E. Dikeman Jan 2003

Evaluation Of Mechanical Probes Used On Uncooked Steaks To Classify Beef Longissimus Tenderness, J.W. Stephens, Melvin C. Hunt, T.E. Lawrence, T.M. Loughin, John A. Unruh, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We pooled the mechanical probe data from two experiments to develop regression equations to predict beef longissimus tenderness. Fifty-three USDA Select strip loins were evaluated at 2 days postmortem with three mechanical probes to predict trained sensory panel (TSP) tenderness and Warner-Bratzler shear force (WBSF) of cooked steaks aged 14 days. The sharp needle, sharp blade, and plumb bob probes were correlated to TSP tenderness (r=-0.51, -0.45, and -0.35, respectively)and WBSF (r=0.56, 0.53, and 0.36, respectively). Regression equations developed from sharp needle, sharp blade, and plumb bob probe measurements and L ...


Factors Causing Livery Flavor In Beef Steaks From The Chuck And Loin, E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Dressler Jan 2003

Factors Causing Livery Flavor In Beef Steaks From The Chuck And Loin, E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Dressler

Kansas Agricultural Experiment Station Research Reports

The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity carcasses with either low-Slight or Small marbling and with either normal pH (5.7 or less) or high ultimate pH (6.0 or higher) to evaluate factors that could cause livery flavor in cooked beef. Muscles were aged for 7, 14, 21, or 35 days. A highly trained, flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Approximately 8% of all sensory panelist judgments were scored ...


Estimating The Impact Of Animal Health And Death Loss On Economic Performance Of Feedlot Cattle, M. Irsik, Michael R. Langemeier Jan 2003

Estimating The Impact Of Animal Health And Death Loss On Economic Performance Of Feedlot Cattle, M. Irsik, Michael R. Langemeier

Kansas Agricultural Experiment Station Research Reports

This study examined the impacts of animal health and death loss on the economic performance of feedlot cattle. Using data from two feedlots in western Kansas, the impact of animal health on economic performance was quantified. Death loss and the percentage of animals treated significantly impacted feed conversion, average daily gain, and cost of gain. Feed conversion for a pen of cattle was found to increase by 0.27 lb feed/lb gain and daily gain decreased by 0.08 lb/day for each percentage point increase in death loss. An increase in death loss from 1% to 2% increased ...


Effects Of Unsaturated Fatty Acids, Lipid Oxidation, Myoglobin, And Hemoglobin On Livery Flavor Volatiles In Beef Steaks, E.J. Yancey, Michael E. Dikeman, J. Scott Smith, K.A. Hachmeister, Edgar Chambers Iv, P. Gadgil, George A. Milliken, E. Dressler Jan 2003

Effects Of Unsaturated Fatty Acids, Lipid Oxidation, Myoglobin, And Hemoglobin On Livery Flavor Volatiles In Beef Steaks, E.J. Yancey, Michael E. Dikeman, J. Scott Smith, K.A. Hachmeister, Edgar Chambers Iv, P. Gadgil, George A. Milliken, E. Dressler

Kansas Agricultural Experiment Station Research Reports

Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥6.0) or normal (≤ 5.7) pH, and either slight or small marbling. The steaks were vacuum aged until either 7, 14, 21, or 35 days postmortem. The steaks were broiled and served to a highly trained flavor-profile sensory panel. Steaks with livery flavor were subjected to gas chromatography/mass spectrometry analyses for flavor compounds. Steaks aged until 7 or 35 days postmortem were analyzed for the 2- thiobarbituric acid reactive substances (TBARS) content to determine ...


Inhibition Of Heterocyclic Amine Formation In Beef Patties With Added Spices And Ingredients, S. Hinojosa Verdin, K.A. Hachmeister, J. Scott Smith Jan 2003

Inhibition Of Heterocyclic Amine Formation In Beef Patties With Added Spices And Ingredients, S. Hinojosa Verdin, K.A. Hachmeister, J. Scott Smith

Kansas Agricultural Experiment Station Research Reports

Heterocyclic amines (HCAs) are compounds present at part per billion levels in fried, grilled, broiled, barbecued and smoked meats. Most of these compounds are highly mutagenic, as demonstrated by the Ames test using Salmonella typhimurium. They also are carcinogenic in rodents and non-human primates following high dosage and long term oral administration. For decades, researchers have focused on inhibiting the production of these carcinogens. This research investigates the effects of natural antioxidants in spices or other ingredients on the reduction of heterocyclic amines formation when beef patties are cooked. The term "spice" in this paper includes herbs. Ground beef patties ...


Efficacy Of Buffered Sodium Citrate Alone And In Combination With Sodium Diacetate Againstlisteria Monocytogenes On Beef Franks, E. Ceylan, M. Hajmeer, James L. Marsden Jan 2003

Efficacy Of Buffered Sodium Citrate Alone And In Combination With Sodium Diacetate Againstlisteria Monocytogenes On Beef Franks, E. Ceylan, M. Hajmeer, James L. Marsden

Kansas Agricultural Experiment Station Research Reports

We assessed the antimicrobial efficacy of buffered sodium citrate alone and in combination with sodium diacetate against L. monoyctogenes on beef frank samples stored at 39°F. Initial inoculum level of L. monocytogenes was 1.5 log colony forming units (CFU)/cm2. After 6 weeks of incubation at 39°F, the pathogen reached 5.4 log CFU/cm2 in the control sample, but was 1.2 log CFU/cm2 and 0.85 log CFU/cm2 in samples treated with 1% buffered sodium citrate alone and in combination with 0.1% sodium diacetate, respectively. Use of buffered sodium citrate and the ...


Post-Process Steam Pasteurization Of Packaged Frankfurters Combined With Acid/Buffer Treatments For Control Of Listeria Monocytogenes, A.L. Reicks, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner Jan 2003

Post-Process Steam Pasteurization Of Packaged Frankfurters Combined With Acid/Buffer Treatments For Control Of Listeria Monocytogenes, A.L. Reicks, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format (4 per package, touching). Samples were surface treated with 2% lactic acid, 4% lactic acid, 2% buffered sodium citrate, or 2% buffered sodium lactate, vacuum packaged, and steam pasteurized to end-point surface temperatures of 160, 170 or 180°F using a Townsend Post-Process Pasteurization system (formerly Stork-RMS Protecon). Pasteurization of inoculated single layer franks to surface end point temperature targets of 160, 170, and 180°F resulted in L. monocytogenes reductions (P ...


Effects Of Dried Plum Mixtures On Total Aerobic Growth In Uncooked Ground Beef, L.K. Thompson, Daniel Y.C. Fung Jan 2003

Effects Of Dried Plum Mixtures On Total Aerobic Growth In Uncooked Ground Beef, L.K. Thompson, Daniel Y.C. Fung

Kansas Agricultural Experiment Station Research Reports

Spices and plant components are being used more often in food products as natural antimicrobials. Dried plums are effective antimicrobials against foodborne pathogens including Escherichia coli O157:H7. The objective of this experiment was to determine the ability of dried plum mixtures to increase the shelf life of ground beef at refrigeration temperatures. Ground beef (80% lean) was mixed with 6% dried plum mixtures and stored at 45°F. Ground meat containing any of the seven dried plum mixtures remained at the initial total aerobic count of 6 log CFU/gram after 13 days compared to 8.5 log CFU ...


Control Of Listeria Monocytogenes In Ready-To-Eat Meats Using Cetyl Pyridinium Chloride, M. Singh, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner Jan 2003

Control Of Listeria Monocytogenes In Ready-To-Eat Meats Using Cetyl Pyridinium Chloride, M. Singh, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

Cetyl Pyridinium Chloride (CPC) spray using variable application temperatures, pressures, and times was evaluated for its effectiveness in reducing Listeria monocytogenes inoculated on the surfaces of commercial frankfurters and Polish sausage. Frankfurters and Polish sausage were inoculated with a five-strain cocktail of L. monocytogenes (101M, 109, 108M, serotype 4c ATCC, and serotype 3 ATCC) and subjected to no treatment, CPC treatment, and CPC followed by water treatment. CPC (1%) was applied to the frankfurters and Polish sausage by spraying in a cabinet using all combinations of 77, 104, and 131°F spray temperatures; 20, 25, and 35 psi spray pressures ...


Forage Production From Tallgrass Prairie Burned Annually In Autumn, Winter, Or Spring, E.G. Towne Jan 2003

Forage Production From Tallgrass Prairie Burned Annually In Autumn, Winter, Or Spring, E.G. Towne

Kansas Agricultural Experiment Station Research Reports

Aboveground biomass production was measured on upland and lowland prairie in replicated, ungrazed watersheds at the Konza Prairie Biological Station (Manhattan, KS) that were burned annually for seven years in either autumn (November), winter (February), or spring (April). Average grass and forb biomass did not significantly differ among burn seasons on either topographic site, although production fluctuated considerably over years. Results of this study contrast with many of the conventional views of how tallgrass prairie vegetation responds to seasonal fire.


Evaluation Of Consumer Reheating Methods For Destruction Of Listeria Monocytogenes In Frankfurters, M.T. Ortega, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner Jan 2003

Evaluation Of Consumer Reheating Methods For Destruction Of Listeria Monocytogenes In Frankfurters, M.T. Ortega, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

The USDA Food Safety and Inspection Service has issued a "zero tolerance" for Listeria monocytogenes in ready-to-eat meat and poultry products. The Food Safety and Inspection Service recommends that consumers "Reheat [hotdogs] until steaming" to reduce the risk of listeriosis. We evaluated L. monocytogenes survival on inoculated frankfurters after reheating using common, in-home consumer practices. Frankfurters were inoculated with a six-strain mixture of L. monocytogenes to an initial level of approximately 107 colony forming units (CFU)/gram. Eight inoculated franks for each treatment were cooked using boiling water, a conventional electric oven, or a microwave oven. L. monocytogenes recovery was ...


Rate Of Bloom Of Beef Longissimus Lumborum: Effects Of Muscle Temperature, Age, And Oxygen Exposure Time, C.M. Trater, Melvin C. Hunt Jan 2003

Rate Of Bloom Of Beef Longissimus Lumborum: Effects Of Muscle Temperature, Age, And Oxygen Exposure Time, C.M. Trater, Melvin C. Hunt

Kansas Agricultural Experiment Station Research Reports

Steaks from 12 loins were used to determine the best time and temperature combinations for blooming (development of a bright-red color) of the longissimus muscle at 2, 14, and 26 days postmortem. The lowest temperature (28°F) provided the fastest rate of bloom when the muscle was 2 days postmortem, and 30 minutes were needed to achieve 75% of final bloom color. For meat 14 days old, greater bloom occurred at 35 and 40°F than at 28°F. For meat 26 days old, rate of bloom was equal at all three temperatures. Thus, packers should bloom carcasses one-half hour ...


Consumer Valuation Of Steaks With Different Quality Attributes, T. Feldkamp, J. Lusk, Ted C. Schroeder Jan 2003

Consumer Valuation Of Steaks With Different Quality Attributes, T. Feldkamp, J. Lusk, Ted C. Schroeder

Kansas Agricultural Experiment Station Research Reports

Determining needs and wants of consumers is important for the beef industry to reverse the downward trend in beef demand during the last two decades. This study used experimental auctions in conjunction with a survey to determine consumer preferences for beef steaks. Four experimental auctions were used to elicit consumers' maximum willingness to pay for five steak types: generic, guaranteed tender, "natural", USDA Choice, and Certified Angus Beef (CAB). Consumers indicated flavor and tenderness were the most important factors when eating steaks, but they believed there was only about a 50% chance a generic steak would adequately meet these criteria ...


Cattle Feeder Perceptions Of Mandatory Price Reporting, S. Grunewald, C. Ward, Ted C. Schroeder Jan 2003

Cattle Feeder Perceptions Of Mandatory Price Reporting, S. Grunewald, C. Ward, Ted C. Schroeder

Kansas Agricultural Experiment Station Research Reports

Livestock price reporting mandated by the USDA was designed to increase available price data with the intent of providing producers with information to facilitate price discovery. Has the program been effective at accomplishing this goal? This study determined how cattle feeders, a primary target of the program, feel about mandatory price reporting effectiveness. This study reports results from a survey of cattle feeding companies located primarily in Kansas, Nebraska, Texas, and Iowa. Results indicate a diversity of opinions regarding the effectiveness of mandatory price reporting. On average, producers are neutral to slightly negative regarding the value of mandatory price reporting ...


Effect Of Processing Variables On Characteristics Of Steam-Flaked Corn, J.J. Sindt, Sean P. Montgomery, E.R. Loe, James S. Drouillard Jan 2003

Effect Of Processing Variables On Characteristics Of Steam-Flaked Corn, J.J. Sindt, Sean P. Montgomery, E.R. Loe, James S. Drouillard

Kansas Agricultural Experiment Station Research Reports

We evaluated tempering moisture concentration, addition of a surfactant to improve moisture uptake, steam conditioning time, and flake density to determine their impact on characteristics of steam-flaked corn. Increasing steam conditioning time from 20 to 40 minutes or adding a surfactant during tempering did not increase final flake moisture concentration, but moisture content of flaked corn was linearly increased by increasing tempering moisture concentration. Addition of Grain Prep® surfactant during tempering decreased (P<0.05) the amount of moisture lost during flaking. Flake durability was increased by increasing tempering moisture concentration, but only if corn was steamed for 40 minutes (tempering moisture x steam time interaction; P<0.10). Decreasing flake density linearly increased both starch availability (P<0.01) and flake durability (P<0.05). In this experiment, tempering moisture concentration had the largest impact on flake moisture content, and flake density was the most influential variable altering flake durability and starch availability.