J. E. Kunsman
University of Wyoming
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Publication
Featured researches published by J. E. Kunsman.
Meat Science | 1983
J. C. Williams; R. J. Vimini; R. A. Field; M. L. Riley; J. E. Kunsman
Sensory characteristics of bovine longissimus dorsi and biceps femoris muscles from 30 heifers exsanguinated 0, 3 or 6 min after stunning and 36 steers exsanguinated 0, 3 or 30 min after stunning were evaluated to determine if delayed bleeding influenced palatability. More blood was retained in carcasses of animals where exsanguination was delayed after stunning than in control animals, but no consistent differences existed for total pigment or per cent hemoglobin in muscle. Tenderness, juiciness, flavor, shear values and cooking loss were not affected by treatment.
Journal of Food Science | 1980
R. A. Field; L. R. Sanchez; J. E. Kunsman; W. G. Kruggel
Journal of Food Science | 1980
G. J. Miller; J. E. Kunsman; R. A. Field
Journal of Food Science | 1976
F. C. Mello; R. A. Field; S. Forenza; J. E. Kunsman
Journal of Food Science | 1978
J. E. Kunsman; R. A. Field; D. Kazantzis
Journal of Food Science | 1981
J. E. Kunsman; M. A. Collins; R. A. Field; G. J. Miller
Journal of Food Science | 1976
J. E. Kunsman; R. A. Field
Journal of Food Science | 1975
J. E. Kunsman; M. L. Riley
Journal of Food Science | 1982
G. J. Miller; M. R. Frey; J. E. Kunsman; R. A. Field
Journal of Food Science | 1979
J.P. Misock; J. E. Kunsman; R. A. Field
