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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. Don Kropf Professor Animal Sciences & Industry 247 Weber Hall Manhattan, KS 66506 Phone: (785) 532-1235 Fax: (785) 532-7059 E-mail: dkropf@ksu.edu |
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| Specific Research Interests: Meat Color (fresh and cooked) and Meat Irradiation, Meat Packaging Systems |
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| Research Areas of Emphasis: Food Chemistry/Biochemistry Food Safety (Pre- and Post-Harvest) Meat Science Product Development Value-Added |
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| Faculty Status: 50% Teaching, 50% Research Undergraduate Faculty Graduate Faculty |
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| Recent Publications: Killinger, K.M., M.C. Hunt, R.E. Campbell, and D.H. Kropf. 2000. Factors affecting premature browning during cooking of store-purchased ground beef. J. Food Sci. 55:585-587. Lawrence, T.E., M.C. Hunt, and D.H. Kropf. 2002. Surface roughening of pre-cooked, cured beef round muscles reduces iridescence. J. Muscle Foods. 13:69-73. Obuz, E. and D.H. Kropf. 2002. Will blade tenderization decrease iridescence in cooked beef semitendinosus muscle? J. Muscle Foods. 13:75-79. Sammel, L.M., M.C. Hunt, D.H. Kropf, K.A. Hachmeister,
and D.E. Johnson. 2002. Comparison of assays for metmoglobin reducing
ability in beef inside and outside semimembranosus
muscle. J. Food Sci. 67:978-984. |
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| Courses: ASI 777 Meat Technology ASI 930 Advanced Meat Science (Team Taught) ASI 902 Topics in Meat Science and Muscle Biology |
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Updated 11/19/02
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