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Animal Sciences and Industry

Publications

Knock, R.C., M. Seyfert, M.C. Hunt, M.E. Dikeman, R.A. Mancini, J.A. Unruh, J.J Higgins and R.A. Monderen. 2006. Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. J. Meat Sci. 74(2):312-318.

Knock, R.C., M. Seyfert, M.C. Hunt, M.E. Dikeman, R.A. Mancini, J.A. Unruh, J.J Higgins and R.A. Monderen. 2006. Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks. Meat Sci. 74(2):319-326.

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.

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.