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H. J. Tuma

Kansas State University

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Publication

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Kansas Agricultural Experiment Station Research Reports | 1972

Performance and carcass characteristics of different cattle types—A preliminary report

H. J. Tuma; Dell M. Allen; M.L. May; Albrecht; Michael E. Dikeman

This report contains results from the U.S. Meat Animal Research Center Cattle Germ Plasm Evaluation Program. Dr. Keith Gregory and Dr. Hudson Glimp, U.S. Meat Animal Research Center, Clay Center, Nebraska, initiated and designed the cattle germ plasm evaluation program. Kansas State University and the Livestock Division, C&MS, U.S.D.A. are cooperating on the project.

Kansas Agricultural Experiment Station Research Reports | 1971

The Tenderometer as a tool for evaluating beef tenderness

H. J. Tuma; Dell M. Allen; Michael E. Dikeman

This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 1971 Kansas State University Agricultural Experiment Station and Cooperative Extension Service.

Journal of Animal Science | 1974

Histological Relationships of Muscle Biopsies to Bovine Meat Quality and Carcass Composition 1,2

Curtis Melton; Michael E. Dikeman; H. J. Tuma; R.R. Schalles

Journal of Food Science | 1971

EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY

Helen L. Norris; Dorothy L. Harrison; Lois L. Anderson; Bettina von Welck; H. J. Tuma

Journal of Animal Science | 1975

Histochemical Relationships of Muscle Biopsies with Bovine Muscle Quality and Composition

Curtis Melton; Michael E. Dikeman; H. J. Tuma; Donald H. Kropf

Journal of Food Science | 1970

EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN

Dorothy L. Harrison; Jane A. Bowers; Lois L. Anderson; H. J. Tuma; Donald H. Kropf

Journal of Food Science | 1971

BOVINE MUSCLE TENDERNESS AS RELATED TO PROTEIN SOLUBILITY

Michael E. Dikeman; H. J. Tuma; Gary R. Beecher

Journal of Food Science | 1975

Factors affecting showcase color stability of frozen lamb in transparent film

Melvin C. Hunt; R. A. Smith; Donald H. Kropf; H. J. Tuma

Journal of Food Science | 1971

EFFECTS OF A CRYOGENIC AND THREE HOME FREEZING METHODS ON SELECTED CHARACTERISTICS OF PORK LOIN CHOPS

Martha A. Bannister; Dorothy L. Harrison; Arthur D. Dayton; Donald H. Kropf; H. J. Tuma

Kansas Agricultural Experiment Station Research Reports | 1970

A biopsy technique to predict quality in the livebeef animal with emphasis on tenderness

Michael E. Dikeman; Curtis Melton; H. J. Tuma; G.R. Beecher

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Michael E. Dikeman

New Mexico State University

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Donald H. Kropf

Kansas State University

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Dorothy L. Harrison

Kansas State University

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Lois L. Anderson

Kansas State University

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Arthur D. Dayton

Kansas State University

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Bettina von Welck

Kansas State University

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D.L. Mackintosh

Kansas State University

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Gary R. Beecher

Kansas State University

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Helen L. Norris

Kansas State University

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Jane A. Bowers

Kansas State University

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