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Meat Science

Department of Animal Sciences and Industry

 

Topics for Consumers

Key Word Title of Article Date of Article
Bovine Somatotropin Bovine Somatotropin (BST)

February 1994

By-Products

Valuable Materials From Livestock By-Products

October 1994
Casings Are All Meat Casings Edible? January 1995
Color The Color of Meat September 1993
Color Pink Color in Cooked Meat June 1994
Cookery Successful Meat Cookery March 1994
Frankfurter What is in a Frankfurter? October 1993
Ground Beef The Difference Between Ground Beef and Hamburger April 1995
Ham Ham and Ham Products January 1994
Industry Development of the U.S. Meat Industry November 1994
Ingredients Ingredients in Processed Meat Products March 1995
Ingredients What's in the Sauce? August 1995
Inspection The Meat Inspection Process September 1994
Irradiation Food Irradiation-The Next Step in Food Safety November 1995
Kosher Kosher Meat September 1995
Labeling Understanding Fresh Meat Labels July 1994
Labeling Understanding Safe Handling Labels July 1995
Mail Order Buying Mail-Order Meat October 1995
Microorganisms Microorganisms and Meat February 1995
Nitrite Use of Nitrite to Cure Meat December 1993
Nutrition The Nutritive Value of Meat August 1994
Preservation Meat Preservation (Powerpoint Presentation) August 2000
Quality The Quality of Beef December 1994
Safety Handling Meat Safely November 1993
Safety Using a Meat Thermometer February 1996
Sausage Identifying Sausages May 1994
Shelf Stable Shelf Stable Meats April 1994
Smoke Smoked Meats December 1995
Storage Storing Meats May 1995
Variety Variety Meats June 1995

 

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Page Updated 11/13/02
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