Department of Animal Sciences and Industry
Meat Science Faculty
Animal Sciences & Industry
249 Weber Hall
Manhattan, KS 66506
Phone: (785) 532-1225
Fax: (785) 532-7059
|Specific Research Interests:
Bovine Growth, Genetics, Composition, Meat Quality, Tenderness, Cookery
|Research Areas of Emphasis:
60% Teaching, 40% Research
| 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).
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
IMLP Meat Science Shortcourse for Mexican Students
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