K-State_w_PwrCat_on_white.gif (7353 bytes)

Meat Science 

Department of Animal Sciences and Industry

 

 

Meat Science Faculty

Dr. Curtis Kastner
Director
Food Science Institute
148 Waters Hall
Manhattan, KS 66506
Phone: (785) 532-1234
Fax: (785) 532-6035
E-mail: ckastner@oznet.ksu.edu
Specific Research Interests: 
Physical and Chemical Attributes of Meat and Meat Products
Research Areas of Emphasis:
Food Chemistry/Biochemistry
Food Microbiology
Food Safety (Pre- and Post-Harvest)
Food Service
Meat Science
Product Development
Quality Assurance
Value-Added
Faculty Status:
Undergraduate Faculty
Graduate Faculty
Recent Publications:
Getty Karr, K.J., R.K. Phebus, J.M. Marsden, J.R. Schwenke, and C.L. Kastner. 1999. Control of Escherichia coli O157:H7 in large (115mm) diameter Lebanon-style bologna. J. Food Sci. 64(6):1100. 

Fung, D.Y.C., L.K. Thompson, B.A. Crozier-Dodson, and C.L. Kastner. 2000. Hands-free, "popup", adhesive tape method for microbial sampling of meat surfaces. J. Rapid Methods and Automation in Microbiology. 8:209.

Getty, Karr, K.J., R.K. Phebus, J.L. Marsden, D.Y.C. Fung, and C.L. Kastner. 2000. Escherichia coli O157:H7 and fermented sausages: A review. J. Rapid Methods and Automation in Microbiology. 8:141.

Hendricks, R.A., E.A.E. Boyle, C.L. Kastner, and D.Y.C. Fung. 2000. Compilation of intervention methods and conditions, and ingredient limits, for controlling Campylobacter jejuni in meat and poultry products. J. Rapid Methods and Automation in Microbiology. 8:285.

Kastner, C.L., R.K. Phebus, H. Thippareddi, J.L. Marsden, K.J. Karr Getty, B. Danler, V.S. Gill, D.L. Lambert, M.T. Ortega-Valenzuela, S. Sporing, and J.R. Schwenke. 2001. Meat Technology and Processing - Current Issues and Trends. Proc. 47th Internatl. Cong. of Meat Sci. and Technol. Aug. 26-31, Krakow, Poland.

Kastner, C.L., 2002 Food Safety Research at a Time of National Emergency. Proceedings of Merrill Advanced Studies Center Annual Meeting. June 12-14.

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 round semimembranosus on color traits. J. Food Sci. 67(4):1323.

Courses:
ASI 671 By Distance Education, Meat Selection and Utilization
purple line copy.jpg (5077 bytes)

 

Kansas State University  |  K-State Research & Extension  |  College of Agriculture  |  Dept Animal Sciences & Industry  |
Newsletter | Publications | HACCP | Value Added | Workshops | Topics | Courses | Faculty | Internet Links | Disclaimer |

 

Page Updated 01/14/03
Comments and Suggestions Welcome
lboyle@oznet.ksu.edu

Hit Counter