J Scott Smith

Summary

Affiliation: Kansas State University
Country: USA

Publications

  1. ncbi request reprint Effect of marinades on the formation of heterocyclic amines in grilled beef steaks
    J S Smith
    The Food Science Inst, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 73:T100-5. 2008
  2. doi request reprint Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties
    Kanithaporn Puangsombat
    Puangsombat and Jirapakkul are with Dept of Food Science and Technology, Faculty of Agro Industry, Kasetsart Univ, Bangkok 10900, Thailand
    J Food Sci 76:T174-80. 2011
  3. doi request reprint Occurrence of heterocyclic amines in cooked meat products
    Kanithaporn Puangsombat
    Department of Food Science and Technology, Faculty of Agro Industry, Kasetsart University, Bangkok 10900, Thailand
    Meat Sci 90:739-46. 2012
  4. doi request reprint Ammonia gas permeability of meat packaging materials
    Faris Karim
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 76:T59-64. 2011
  5. doi request reprint Heterocyclic amine content in commercial ready to eat meat products
    Kanithaporn Puangsombat
    Department of Food Science and Technology, Faculty of Agro Industry, Kasetsart University, Bangkok 10900, Thailand
    Meat Sci 88:227-33. 2011
  6. doi request reprint Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary
    Kanithaporn Puangsombat
    The Food Science Inst, Kansas State Univ, Manhattan, Kansas 66506, USA
    J Food Sci 75:T40-7. 2010
  7. doi request reprint Levels of 2-dodecylcyclobutanone in ground beef patties irradiated by low-energy X-ray and gamma rays
    Faraj M Hijaz
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T156-60. 2010
  8. doi request reprint In vitro and in vivo metabolism of the radiolytic compound 2-dodecylcyclobutanone
    Faraj Hijaz
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T72-80. 2010
  9. ncbi request reprint Occurrence and fate of fumonisins in beef
    J S Smith
    Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506 1605, USA
    Adv Exp Med Biol 392:39-55. 1996
  10. doi request reprint A rapid direct solvent extraction method for the extraction of 2-dodecylcyclobutanone from irradiated ground beef patties using acetonitrile
    Faraj Hijaz
    Food Science Institute, Dept of Animal Sciences and Industry, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T118-22. 2010

Collaborators

  • E C Titgemeyer
  • G F Schroeder
  • Amit Kumar
  • M E Dikeman
  • Kanithaporn Puangsombat
  • Faraj Hijaz
  • Melvin C Hunt
  • Terry A Houser
  • Priyadarshini Gadgil
  • Faris Karim
  • F Karim
  • Faraj M Hijaz
  • Curtis L Kastner
  • J P Grobbel
  • Yuan H Kim
  • Wannee Jirapakkul
  • Faris Hussain
  • Stefan H Bossman
  • C L Kastner
  • Tej B Shrestha
  • F Hijaz
  • D H Kropf
  • Mark Seyfert
  • Richard A Mancini
  • Tom M Loughin
  • G A Milliken
  • Donald H Kropf

Detail Information

Publications16

  1. ncbi request reprint Effect of marinades on the formation of heterocyclic amines in grilled beef steaks
    J S Smith
    The Food Science Inst, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 73:T100-5. 2008
    ..Commonly available spice-containing marinades can be effective inhibitors of HCA formation and provide reduced exposure to some of the carcinogens formed during grilling...
  2. doi request reprint Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties
    Kanithaporn Puangsombat
    Puangsombat and Jirapakkul are with Dept of Food Science and Technology, Faculty of Agro Industry, Kasetsart Univ, Bangkok 10900, Thailand
    J Food Sci 76:T174-80. 2011
    ..84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties...
  3. doi request reprint Occurrence of heterocyclic amines in cooked meat products
    Kanithaporn Puangsombat
    Department of Food Science and Technology, Faculty of Agro Industry, Kasetsart University, Bangkok 10900, Thailand
    Meat Sci 90:739-46. 2012
    ..Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g)...
  4. doi request reprint Ammonia gas permeability of meat packaging materials
    Faris Karim
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 76:T59-64. 2011
    ..44) at 500 ppm exposure for 48 h. The results showed that temperature influenced ammonia permeability. Meat packaging materials have low ammonia permeability and protect meat products exposed to ammonia leaks during frozen storage...
  5. doi request reprint Heterocyclic amine content in commercial ready to eat meat products
    Kanithaporn Puangsombat
    Department of Food Science and Technology, Faculty of Agro Industry, Kasetsart University, Bangkok 10900, Thailand
    Meat Sci 88:227-33. 2011
    ..Results from this study can be used in risk assessment study to estimate human exposure to HCAs due to food consumption...
  6. doi request reprint Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary
    Kanithaporn Puangsombat
    The Food Science Inst, Kansas State Univ, Manhattan, Kansas 66506, USA
    J Food Sci 75:T40-7. 2010
    ..Rosemary extract 10E and 20E contain a mixture of rosmarinic acid, carnosol, and carnosic acid. It is possible that these compounds might act synergistically in inhibiting the formation of HCAs...
  7. doi request reprint Levels of 2-dodecylcyclobutanone in ground beef patties irradiated by low-energy X-ray and gamma rays
    Faraj M Hijaz
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T156-60. 2010
    ..05) with irradiation dose for gamma-ray and low-energy X-ray irradiated patties. There was no significant difference in 2-DCB concentration between gamma-ray and low-energy X-ray irradiated patties (P > 0.05) at all targeted doses...
  8. doi request reprint In vitro and in vivo metabolism of the radiolytic compound 2-dodecylcyclobutanone
    Faraj Hijaz
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T72-80. 2010
    ..The GC-MS chromatograms of the derivatized samples showed a unique peak in the in vitro test incubations and in the hexane extract of the rat feces that were given 2-DCB. This peak was later identified as 2-doecylcyclobutanol...
  9. ncbi request reprint Occurrence and fate of fumonisins in beef
    J S Smith
    Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506 1605, USA
    Adv Exp Med Biol 392:39-55. 1996
    ..Postmortem analysis of the tissues showed 2070 ng/g FB1 in the liver (SD: 1870), 97.3 ng/g FB1 in the muscle (SD: 41), and 23.4 ng/g FB1 in the kidney (SD: 8.7)...
  10. doi request reprint A rapid direct solvent extraction method for the extraction of 2-dodecylcyclobutanone from irradiated ground beef patties using acetonitrile
    Faraj Hijaz
    Food Science Institute, Dept of Animal Sciences and Industry, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T118-22. 2010
    ..Recovery of 2-DCB from spiked beef samples in the direct solvent extraction method was 93.2 +/- 9.0% (n = 7). This study showed that the direct solvent extraction method is simple and as efficient and reproducible as the Soxhlet method...
  11. doi request reprint Frozen beef contamination after exposure to low levels of ammonia gas
    F Karim
    Food Science Inst, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 75:T35-9. 2010
    ..56 to 5.75 (control range 5.31 to 5.43) when the meat was exposed to 50, 100, 250, 500 ppm for 48 h. Our results showed that meat ammonia content was low even with ammonia exposures as high as 500 ppm at freezing temperatures...
  12. ncbi request reprint Evaluation of various ammonia assays for testing of contaminated muscle food products
    Faraj Hijaz
    Food Science Inst, Dept of Animal Sciences and Industry, 208 Call Hall, Kansas State Univ, Manhattan, KS 66506, USA
    J Food Sci 72:C253-7. 2007
    ..Ammonia background levels of various commercial meat products was determined using the ammonia ISE and ranged from 87 to 166 ppm...
  13. ncbi request reprint Mechanism for lactate-color stabilization in injection-enhanced beef
    Yuan H Kim
    Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506, USA
    J Agric Food Chem 54:7856-62. 2006
    ..These research results support the hypothesis that enhancing beef with lactate replenishes NADH via increased LDH activity, ultimately resulting in greater meat color stability...
  14. ncbi request reprint Effects of energy level on methionine utilization by growing steers
    G F Schroeder
    Department of Animal Sciences and Industry, Kansas State University, Manhattan, 66506 1600, USA
    J Anim Sci 84:1497-504. 2006
    ..42 ng/mL for 0, 1.3, and 2.6 Mcal/d, respectively). In growing steers, N retention was improved by energy supplementation, even when Met limited protein deposition, suggesting that energy supplementation affects the efficiency of AA use...
  15. ncbi request reprint Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula
    J P Grobbel
    Department of Animal Sciences and Industry, Kansas State University, Manhattan, 66506, USA
    J Anim Sci 84:694-701. 2006
    ..Bone marrow discoloration was distinct in ribs, scapulas, and thoracic vertebrae packaged in PVC or high-oxygen MAP. Bones packaged in ultra-low-oxygen MAP had minimal discoloration...
  16. ncbi request reprint Effects of energy source on methionine utilization by growing steers
    G F Schroeder
    Department of Animal Sciences and Industry, Kansas State University, Manhattan, 66506 1600, USA
    J Anim Sci 84:1505-11. 2006
    ..These responses were independent of the source of energy...