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Meat Science 

Department of Animal Sciences and Industry

 

 

Meat Science Faculty

Dr. Michael Dikeman
Professor
Animal Sciences & Industry
249 Weber Hall
Manhattan, KS 66506
Phone: (785) 532-1225
Fax: (785) 532-7059
E-mail: dikeman@ksu.edu
Specific Research Interests: 
Bovine Growth, Genetics, Composition, Meat Quality, Tenderness, Cookery
Research Areas of Emphasis:
Meat Science
Sensory Analysis
Faculty Status:
60% Teaching, 40% Research
Undergraduate Faculty
Graduate Faculty
Recent Publications:
Otremba, M.M., M.E. Dikeman, G.A. Milliken, S.L. Stroda, J.A. Unruh, and E. Chambers IV. 1999. Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel. J. Anim. Sci. 77:865-873.

Otremba, M.M., M.E. Dikeman, G.A. Milliken, S.L. Stroda, E. Chambers IV, and D. Chambers. 2000. Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles. Meat Sci. 54:325-332.

Powell, T.H., M.E. Dikeman, and M.C. Hunt. 2000. Tenderness and collagen composition of beef semitendinosus roasts and cooked by conventional convective cooking and modeled, multi-stage, convective cooking. Meat Sci. 55:421-425.

Powell, T.H., M.C. Hunt, and M.E. Dikeman. 2000. Enzymatic assay to determine collagen thermal denaturation and solubilization. Meat Sci. 54:307-311.

Lawrence, T.E., D.A. King, E. Obuz, E.J. Yancey, and M.E. Dikeman. 2001. Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research. Meat Sci. 56:239-246.

Yancey, E.J., M.C. Hunt, M.E. Dikeman, P.B. Addis, and E. Katsanidis. 2001. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability. J. Anim. Sci. 79:2619-2626.

Dikeman, M.E. 2001. Sire selection and meat quality. Proc. Amer. Assoc. Bovine Practitioners. 34:74-82.

Dikeman, M.E., M.C. Hunt, P.B. Addis, H.J. Schoenbeck, M. Pullen, E. Katsanidis, and E.J. Yancey. 2002. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride and phosphates, or with calcium chloride on quality and sensory traits of steaks and ground beef. J. Animal Sci. 80: (In Press).

King, D.A., M.E. Dikeman, T.J. Wheeler, C.L. Kastner, and M. Koohmaraie. 2002. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. J. Animal Sci. 80: (In Press).

Obuz, E., T.H. Powell, and M.E. Dikeman. 2002. Simulation of cooking cylindrical beef roasts. Likensmittel - Wissenshaft Technology. (In Press).

Yancey, E.J., M.E. Dikeman, P.B. Addis, E. Katsanidis, and M. Pullen. 2002. Effects of vascular infusion with a solution of saccharides, sodium chloride and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavour-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle. Meat Sci. 60:341-347.

Yancey, E.J. M.E. Dikeman, P.B. Addis, E. Katsnidis, and M. Pullen. 2002. Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamin C, E or both on carcass traits, Warner-Bratzler shear force and palatability traits of steaks and ground beef. J. Animal Sci. 80:1904-1910.

Lawrence, T.E., M.E. Dikeman, M.C. Hunt, C.L. Kastner, and D.E. Johnson. 2003. Effects of calcium satts on beef longissimus quality. Meat Science 61: (In Press).

Obuz, E., M.E. Dikeman, and T.M. Loughlin. 2003. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Meat Science 61: (In Press).

Courses:
ASI 105 Animal Sciences & Industry
ASI 303 History and Attitudes of Animal Use
ASI 315 Livestock and Meat Evaluation
ASI 620 Livestock Production and Management
ASI 930 Advanced Meat Science
Workshops and Shortcourses:
IMLP Meat Science Shortcourse for Mexican Students
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Page Updated 11/20/02
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