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Meat Science |
Department of Animal Sciences and Industry |
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Meat Science |
Department of Animal Sciences and Industry |
Meat Science Faculty |
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| 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 |
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| Specific Research Interests: Physical and Chemical Attributes of Meat and Meat Products |
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| 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 |
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| Faculty Status: Undergraduate Faculty Graduate Faculty |
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| 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. |
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| Courses: ASI 671 By Distance Education, Meat Selection and Utilization |
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Updated 01/14/03
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