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Animal Sciences and Industry


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.

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.

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