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The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals

The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals

Fooladi, Mohamad Hassan

Text (1977)

Part of Electronic Theses & Dissertations

A comparison of myoglobin and non-heme iron as prooxidants in cooked meat and dispersions of phospholipid

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

Some factors influencing the non-heme iron content and lipid oxidation in meat

Some factors influencing the non-heme iron content and lipid oxidation in meat

Chen, Chuin-Chieh

Text (1982)

Part of Electronic Theses & Dissertations

Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat

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

The effect of mechanical treatment of meat pieces on sensory parameters of sectioned and formed processed meats

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

$Composition and functional properties of meat by-product protein fractions$

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

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

Inhibition of N-nitrosamine formation in model and meat systems

Inhibition of N-nitrosamine formation in model and meat systems

Ikins, William George

Text (1982)

Part of Electronic Theses & Dissertations

A comparison of methods for measuring tenderness of raw and cooked meat samples

A comparison of methods for measuring tenderness of raw and cooked meat samples

Banks, Barbara Ann

Text (1971)

Part of Electronic Theses & Dissertations

Development and characterization of a synthetic meat flavor mixture

Development and characterization of a synthetic meat flavor mixture

Chin-Hsieh, Yen-Ping

Text (1978)

Part of Electronic Theses & Dissertations

Human sensory firmness scale based on gelatin gels

Human sensory firmness scale based on gelatin gels

Reynolds, Robyn Lynn

Text (2001)

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

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