Publications

Pownall, Emily C.; McEwan, Robert S.; Unruh, John A.; and Stroda, Sally L. (2014) "Quality classification affects firmness of ground beef patties from the chuck roll,"Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1.

Cleveland, Brandi D.; McEwan, Robert S.; Unruh, John A.; Garner, C. M.; and Stroda, Sally L. (2014) "Aging time affects color stability and sensory properties of ground beef patties adjusted," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1.

Garner, C. M.; Unruh, John A.; Hunt, Melvin C.; Boyle, Elizabeth A.E.; Houser, Terry A.; and Stroda, Sally L. (2014) "Subprimal type and quality grade affect fattyacid composition and cooked firmness of ground beef patties," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1

Michael E. Dikeman, Ersel Obuz, Veli Gök, Levent Akkaya, Sally Stroda,
Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks,
Meat Science,Volume 94, Issue 2, 2013, Pages 228-233, ISSN 0309-1740.

L.J. Bowers, M.E. Dikeman, L. Murray, S.L. Stroda,
Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures, Meat Science, Volume 92, Issue 2, 2012, Pages 97-106, ISSN 0309-1740,

Bowers, L.J.; Dikeman, Michael E.; Murray, Leigh W.; and Stroda, Sally L. (2012) "Steam-generation cooking versus dry heat convection of beef roasts differing in connective tissue," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1.

M. Seyfert, M.C. Hunt, R.A. Mancini, D.H. Kropf, S.L. Stroda. (2004) "Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified Atmospheres." Journal of Food Science: An Official Publication of the Institute of Food Technologists.

Pollak, E.J.; Lipsey, R.J.; Westcott, E.A.; Dikeman, Michael E.; and Stroda, Sally L. (2001) "Carcass merit traits: development of EPDS for Warner-Bratzler shear force and DNA marker validation," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1.

M. M. Otremba, M. E. Dikeman, G. A. Milliken, S. L. Stroda, J. A. Unruh, E. 1999. Chambers, IV, 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, Journal of Animal Science, Volume 77, Issue 4.

Hunt, Melvin C.; Schoenbeck, J.J.; Dobbels, T.E.; Dikeman, Michael E.; and Stroda, Sally L. (1999) "Color stability of steaks from carcasses vascularly infused immediately after exsanguination," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1.

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