22 Publications
2005
Establishment of Minimal Operational Parameters for a High Volume Static Chamber Steam Pasteurization System (SPS - 400 SC TM) for Beef Carcasses to Support HACCP Programs
Retzlaff, D⋅R. Phebus⋅Kastner, Curtis L and J. Marsden
2005
2004
Effectiveness of a Laboratory-scale Vertical Tower Static Chamber Steam Pasteurization Unit Against Escherichia Coli O157:H7, Salmonella Typhimurium, and Listeria Innocua on Prerigor Beef Tissue.
Retzlaff, D⋅R. Phebus⋅A. Nutsch⋅J. Riemann⋅Kastner, Curtis L and J. Marsden
(pp. 1630-1633). 2004
 
Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit Against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on Prerigor Beef Tissue
Retzlaff, Deanna D⋅Phebus, Randall K⋅Nutsch, Abbey L⋅Riemann, James⋅Kastner, Curtis L and Marsden, James L
Journal of Food Protection, vol. 67, (no. 8), pp. 1630-1633, 2004. | Journal Article
 
Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
Lawrence, T E⋅Dikeman, M E⋅Hunt, M C⋅Kastner, Curtis L and Johnson, D E
Meat science, vol. 67, (no. 1), pp. 129-37, 2004/May. | Journal Article
 
Effects of Enhancing Beef Longissimus With Phosphate Plus Salt, Or Calcium Lactate Plus Non-phosphate Water Binders Plus Rosemary Extract
Lawrence, T.E⋅M.E. Dikeman⋅M.C. Hunt⋅Kastner, Curtis L and D.E. Johnson
(pp. 129-137). 2004
 
In Situ Investigation of the Calcium-Induced Proteolytic and Salting-In Mechanisms causing Tenderization in Calcium-Enhanced Muscle
T.E. Lawrence, M.E. Dikeman, J.W. Stephens, E. Obuz, J.R. Davis, M.C. Hunt, C.L. Kastner, D.E. Johnson. and Kastner, Curtis L
(pp. 69-75). 2004
2003
Chilling rate and cooking rate effects on some myofibrillar determinants of tenderness of beef
King, D. A., M. E. Dikeman, T. L. Wheeler, C. L. Kastner, and M. Koohmaraie. and Kastner, Curtis L
(pp. 1473-1481). 2003
 
Consumer Evaluation of Pre-cooked Lamb
Fox, J.A⋅Londa S. Vander Wal⋅Prayong Udomvarapant⋅Donald H. Kropf⋅Elizabeth A.E. Boyle and Kastner, Curtis L
(pp. 65-68). 2003
 
Control of Clostridium perfringens Germination and Outgrowth by Buffered Sodium Citrate during Chilling of Roast Beef and Injected Pork
Thippareddi, Harshavardhan⋅Juneja, Vijay K⋅Phebus, Randall K⋅Marsden, James L and Kastner, Curtis L
Journal of Food Protection, vol. 66, (no. 3), pp. 376-381, 2003. | Journal Article
 
Effects of calcium salts on beef longissimus quality
T. E. Lawrence, M. E. Dikeman, M. C. Hunt, C. L. Kastner, D. E. Johnson. and Kastner, Curtis L
(pp. 299-308). 2003
 
Effects of calcium salts on beef longissimus quality.
Lawrence, T.E.⋅Dikeman, M.E.⋅Hunt, M.C.⋅Kastner, Curtis L and Johnson, D.E.
Meat science., vol. 64, (no. 3), pp. 299-308, 2003. | Journal Article
 
Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.
Danler, Robert J⋅Boyle, Elizabeth A⋅Kastner, Curtis L⋅Thippareddi, Harshavardhan⋅Fung, Daniel Y and Phebus, Randall K
Journal of food protection, vol. 66, (no. 3), pp. 501-3, 2003/Mar. | Journal Article
 
Staged Injection Marination With Calcium Lactate, Phosphate and Salt May Improve Beef Water-binding Ability and Patability Traits
Lawrence, T.E.⋅M.E. Dikeman⋅M.C. Hunt⋅Kastner, Curtis L and D.E. Johnson.
(pp. 967-972). 2003
 
Staged Injection Marination with Calcium Lactate, Phosphate and Salt may Improve Beef Water-Binding Ability and Patability Traits.T.E. Lawrence
M.E. Dikeman, M.C. Hunt, C.L. Kastner, D.E. Johnson. and Kastner, Curtis L
(pp. 967-972). 2003
1997
Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef
Phebus, Randall K⋅Nutsch, Abbey L⋅Schafer, D. E⋅Wilson, R. C⋅Riemann, M. J⋅Leising, J. D⋅Kastner, Curtis L⋅Wolf, J. R and Prasai, R. K
Journal of Food Protection, vol. 60, (no. 5), pp. 476-484, 1997. | Journal Article
 
Evaluation of a steam pasteurization process in a commercial beef processing facility
Nutsch, Abbey L⋅Phebus, Randall K⋅Riemann, M. J⋅Schafer, D. E⋅Boyer Jr, J. E⋅Wilson, R. C⋅Leising, J. D and Kastner, Curtis L
Journal of Food Protection, vol. 60, (no. 5), pp. 485-492, 1997. | Journal Article
1972
INFLUENCE OF "HOT" BONING ON BOVINE MUSCLE (Dissertation)
Kastner, Curtis L (1972).
1971
Hot boning of bovine muscle.
Kastner, Curtis L and Henrickson, R.L.
Okla Agr Exp Sta Misc Publ, vol. 85, pp. 162, 1971. | Journal Article
n.d.no date or unknown
Destruction of Salmonella Spp. in Blade Tenderized Primer Rib.
Wendelburg, J.W⋅M.C. Hunt⋅H. Thippareddi and Kastner, Curtis L
 
Gas Chromatography Determination of Imidazole and Methylimidazoles in Beef Exposed to Ammonia
A.A. Al-Sahal Al-Shathri⋅J.S. Smith⋅Kastner, Curtis L and D.H. Kropf
 
Quality Assessment of Beef Exposed to Low Levels of Ammonia.
A.A. Al-Sahal Al Shathri⋅Kastner, Curtis L⋅J.S. Smith⋅D.H. Kropf and J.R. Claus
 
The Effects of Endpoint Temperature and Blade Tenderization on the Color and Tenderness of Prime Rib.
Wendelburg, J.W⋅M.C. Hunt⋅M.E. Dikeman⋅Kastner, Curtis L and K.A. Hachmeister