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Animal Sciences and Industry

Publications

Mancini, R.A., M.C. Hunt, M. Seyfert, D.H. Kropf, K.A. Hachmeister, T.J. Herald and D.E. Johnson. 2007. Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour. Meat Sci. 76(3):568-573.

Mancini, R.A., M.C. Hunt, M. Seyfert, D.H. Kropf, K.A. Hachmeister, T.J. Herald, D.E. Johnson. 2007. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and Longissimuslumborum packaged inhigh-oxygen modified atmospheres. Meat Sci. 75(1): 39-43.

Mancini, R.A., Melvin C. Hunt, Mark Seyfert, Donald H. Kropf, Kathy A. Hachmeister, Tom J. Herald and Dallas E. Johnson. 2006. Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display. J. Food Sci. 71(8):C489-494

Kim, Yuan H., Melvin C. Hunt, Richard A. Mancini, Mark Seyfert, Tom M. Loughin, Donald H. Kropf and J. Scott Smith. 2006. Mechanism for lactate-color stabilization in injection-enhanced beef. J. Agric. Food Chem. 54:7856-7862.

Vander Wal, L.S., H. Thippareddi, R.K. Phebus, C.L. Kastner, R.J. Danler, P. Udomvarapont, D.H. Kropf, E.A. Boyle, and M.C. Hunt. 2006. Microbial validation of a cook-in-bag lamb in curry sauce product. J. Food Prot. (submitted; -addressing reviewer comments).

Mancini, R.A., M.C. Hunt, K.A. Hachmeister, D.H. Kropf and D.E. Johnson. 2005. Exclusionof oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage. Meat Sci. 69(3):493-500.

Seyfert, M., M.C. Hunt, R.A. Mancini, K.A. Hachmeister, D.H. Kropf, J.A. Unruh and T.M. Loughin. 2005. Beef knuckle hot boning and modified atmosphere packaging influence properties of injection-enhanced beef round muscles. J. Anim Sci. 83:686-693.

Mancini, R.A., M.C. Hunt, K.A. Hachmeister, D.H. Kropf and D.E. Johnson. 2004. Ascorbic and minimizes lubar vertebrae discoloration. Meat Sci. 68(3):339-345.

Hunt, M.C., R.A. Mancini, K.A. Hachmeister, D.H. Kropf, M. Merriman, G. Delduca and G. Milliken. 2004. Carbon monoxide in modified atmosphere packages affects color, shelf-life, and microbiology of beef steaks and ground beef. J. Food Sci. 69(1):45-52.

Seyfert, M.A., M.C. Hunt, R.A. Mancini, D.H. Kropf, and S.L. Stroda. 2004. Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-and ultra-low oxygen modified atmosphere packages. J. Food Sci. 69(2):142-146.

Seyfert, M.A., M.C. Hunt, R.A. Mancini, K.A. Hachmeister, D.H. Kropf and J.A. Unruh. 2004. Accelerated chilling, high- and ultra- low oxygen modified atmosphere packaging, and injection enhancement affect color and color stability of beef round muscles. Meat Sci. 68(2):209-219.

Mancini, R.A., M.C. Hunt and D.H. Kropf. 2003. Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef. Meat Sci. 64(2):157-162.

Fox, J.A., Londa S. Vander Wal, Prayong Udomvarapant, Donald H. Kropf, Elizabeth A.E. Boyle, Curtis L. Kastner. 2003. Consumer evaluation of pre-cooked lamb.

Lien, R., M.C. Hunt, S. Anderson, D.H. Kropf, T.M. Loughin, M.E. Dikeman, and J. Velazco. 2002. Effects of endpoint temperature on the internal color of pork loin chops of different quality. J. Food Sci. 67(3):1007-1010.

Sammel, L.M., M.C. Hunt, D.H. Kropf, K.A. Hachmeister, C.L. Kastner, and D.E. Johnson. 2002. Influence of chemical characteristics of beef inside and outside semimembranosus on color traits. J. Food Sci. 67(4):1323-1330.

Luchsinger, S.E., D.H. Kropf, E. Chambers IV, C.M. Garcia Zepeda, M.C. Hunt, S.L. Stroda, M.E. Hollingsworth, J.L. Marsden, and C.L. Kastner. 1997. Sensory analysis of irradiated ground beef patties and whole muscle beef. J. Sensory Studies. 12:105-126.

Campbell, R.E., M.C. Hunt, D.H. Kropf, and C.L. Kastner. 1996. Low-fat ground beef from desinewed shanks with reincorporation of processed sinew. J. Food Sci. 61:1285-1288.

Warren, K.E., M.C. Hunt, D.H. Kropf, M.A. Hague, C.L. Waldner, S.L. Stroda, and C.L. Kastner. 1996. Chemical properties of ground beef patties exhibiting normal and premature brown internal cooked color. J. Muscle Foods. 7:303-314.

Lavelle, C., M.C. Hunt, and D.H. Kropf. 1995. Display life and Internal Cooked color of Ground Beef from Vitamin E-Supplemented Steers. J. food Sci. 60:1-4,6.

Hague, M.A., K.E. Warren, M.C. Hunt, D.H. Kropf, C.L. Kastner, S.L. Stroda, and D.E. Johnson. 1994. Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties. J. Food Sci. 59:465-470.

troutt, E.S., M.C. Hunt, D.E. Johnson, J.R. Claus, C.L. Kastner, D.H. Kropf and S. Stroda. 1992. Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57:25

Sleper, P.S., M.C. Hunt, D.H. Kropf, C.L. Kastner and M.E. Dikeman. 1983. Electrical sstimulation effects on myoglobin properties of bovine longissimus muscle. J. Food Sci. 48:479.

Hayward, L.H., M.C. Hunt, C.L. Kastner and D.H. Kropf. 1980. Blade tenderization effects on beef longissimus sensory and Instron textural measurements. J. Food Sci. 45:925.

Gutowski, G.H., M.C. Hunt, C.L. Kastner, D.H. Kropf and D.M. Allen. 1979. Vacuum aging, display, and level of nutrition effects on beef quality. J. Food Sci. 44:140.