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Collection: Electronic Theses & Dissertations
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Copyright Status: In Copyright
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Material Type: Theses
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Degree Level: Doctoral
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Subject: Meat
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Language
English
13
Subject
Beef
1
Cysteine proteinases--Inhibitors
1
Enzyme inhibitors
1
Fear in animals
1
Flavor
1
Food additives
1
Frozen meat
1
Ham
1
Lamb (Meat)
1
Lipids
1
Meat industry and trade
1
Nucleotides
1
Oxidizing agents
1
Phospholipids
1
Proteinase
1
Psychology
1
Rabbits
1
Rancidity
1
Salt
1
Sausages
1
Sausages--Storage
1
Scheduled tribes in India--Psychology
1
Turkeys
2
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A comparison of myoglobin and non-heme iron as prooxidants in cooked meat and dispersions of phospholipid
Love, Jane Ann Davis, 1945-
Text (1972)
Part of
Electronic Theses & Dissertations
Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat
Farouk, Mustafa Mohammed
Text (1992)
Part of
Electronic Theses & Dissertations
Effect of chelating agents on postmortem changes in muscle
Weiner, Philip David
Text (1967)
Part of
Electronic Theses & Dissertations
The effect of mechanical treatment of meat pieces on sensory parameters of sectioned and formed processed meats
Zapata, Jorge Fuentes
Text (1981)
Part of
Electronic Theses & Dissertations
Tenderness and change in pH and protein extractability of turkey breast muscle exhibiting different rates of post-mortem glycolysis
Landes, Doelas Randy, 1943-
Text (1969)
Part of
Electronic Theses & Dissertations
Solubility and emulsifying characterstics of intracellular beef muscle proteins
Hegarty, Gerald Ray
Text (1963)
Part of
Electronic Theses & Dissertations
The determination of 5'-mononucleotides in meats
Dannert, Robert Dale
Text (1966)
Part of
Electronic Theses & Dissertations
Composition and functional properties of meat by-product protein fractions
Nuckles, Rodney Owen
Text (1990)
Part of
Electronic Theses & Dissertations
Binding properties of meat blends as affected by NaCL type, blending time and post-blending storage
Campbell, John Franklin
Text (1980)
Part of
Electronic Theses & Dissertations
Endogenous proteinases and postmortem proteolysis in rabbit longissimus muscle
Babiker, Abdalla Sidahmed Mohammed
Text (1989)
Part of
Electronic Theses & Dissertations
Development and characterization of a synthetic meat flavor mixture
Chin-Hsieh, Yen-Ping
Text (1978)
Part of
Electronic Theses & Dissertations
Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat
Igene, John Oamen
Text (1978)
Part of
Electronic Theses & Dissertations
Individual and genetic differences in fearfulness : effects on feather pecking and meat quality of turkeys
Erasmus, Marisa Anna
Text (2014)
Part of
Electronic Theses & Dissertations
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