Curtis L. Kastner
Affiliations: | Kansas State University, Manhattan, KS, United States |
Area:
Food Science and Technology Agriculture, Microbiology BiologyWebsite:
https://www.asi.k-state.edu/about/people/emeritus-faculty/kastner/Google:
"Curtis Lynn Kastner " OR "Curtis L Kastner"Bio:
https://www.proquest.com/openview/799d7572f16c1b62199c3ca24458ef81/1
Parents
Sign in to add mentor| Robert Lee Henrickson | grad student | 1972 | Oklahoma State University (Animal Science Tree) | |
| (Influence of "hot" Toning on Bovine Muscle) | ||||
Children
Sign in to add trainee| James R. Claus | grad student | 1989 | Kansas State University (Chemistry Tree) |
| Robert J. Danler | grad student | 2001 | Kansas State University |
| Nancy C. Flores | grad student | 2001 | Kansas State University |
| Abdulaziz A. Al-Sahal Al-Shathry | grad student | 2003 | Kansas State University |
| Maria T. Ortega Villicana | grad student | 2003 | Kansas State University |
| Ann T. Waylan | grad student | 2003 | Kansas State University |
| Carlos A. Tanus Meurehg | grad student | 2006 | Kansas State University |
| Jackie M. McClaskey | grad student | 2014 | Kansas State University |
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Publications
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| Shivas SD, Kropf DH, Hunt MC, et al. (2019) Effects of Ascorbic Acid on Display Life of Ground Beef. Journal of Food Protection. 47: 11-15 |
| Thomas JD, Allen DM, Hunt MC, et al. (2019) Nutritional Regime, Post-Slaughter Conditioning Temperature, and Vacuum Packaging Effects on Bacteriology of Beef Carcasses and Retail Meat Cuts . Journal of Food Protection. 40: 678-682 |
| Karim F, Hijaz F, Kastner CL, et al. (2010) Frozen beef contamination after exposure to low levels of ammonia gas. Journal of Food Science. 75: T35-9 |
| Flores NC, Boyle EAE, Kastner CL. (2007) Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate Lwt - Food Science and Technology. 40: 179-185 |
| SHIVAS SD, KASTNER CL, DIKEMAN ME, et al. (2006) Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle Journal of Food Science. 50: 36-38 |
| Retzlaff D, Phebus R, Kastner C, et al. (2005) Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs. Foodborne Pathogens and Disease. 2: 146-51 |
| Lawrence TE, Dikeman ME, Hunt MC, et al. (2004) Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract Meat Science. 67: 129-137 |
| King DA, Dikeman ME, Wheeler TL, et al. (2003) Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef Journal of Animal Science. 81: 1473-1481 |
| Danler RJ, Boyle EA, Kastner CL, et al. (2003) Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. Journal of Food Protection. 66: 501-3 |
| Thippareddi H, Juneja VK, Phebus RK, et al. (2003) Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork Journal of Food Protection. 66: 376-381 |