MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Copyright Status: In Copyright
×
Subject: Meat--Preservation
×
Collection
Electronic Theses & Dissertations
22
Material Type
Theses
22
Language
English
22
Subject
Antioxidants
2
Beef
1
Dried foods
1
Flavor
1
Food poisoning
1
Food--Analysis
1
Food--Research
1
Frozen foods
4
Frozen meat
2
Ham
2
Lipids
1
Lipids--Oxidation
1
Meat industry and trade
2
Meat--Microbiology
5
Meat--Storage
1
Nitrites
1
Pathogenic microorganisms
1
Pork
1
Poultry industry
1
Proteolytic enzymes
2
Rosemary
2
Sugar
1
Turkeys--Feeding and feeds
1
Turkeys--Growth
1
Vitamin E
1
Vitamin E in animal nutrition
1
Search results
Showing 1 to 20 of 22 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat
McVicker, Robert James
Text (1957)
Part of
Electronic Theses & Dissertations
Rehydration of freeze-dried pork as related to pH and protein denaturation
Suden, Joan Ruth
Text (1963)
Part of
Electronic Theses & Dissertations
Effect of cold storage and frozen storage on the palatability and histological appearance of the longissimus dorsi muscle of beef
Orr, Kathryn June
Text (1949)
Part of
Electronic Theses & Dissertations
Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie
Text (1989)
Part of
Electronic Theses & Dissertations
Stabilization of turkey lipids through dietary supplementation with vitamin E
Hsieh, Kuang-Hua
Text (1992)
Part of
Electronic Theses & Dissertations
Antioxidant role of nitrite in meat systems
Freybler, Linda Anne
Text (1989)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
Part of
Electronic Theses & Dissertations
Proteolytic enzymes produced by Pseudomonas perolens : their character and action on muscle proteins
Buckley, Denis Joe
Text (1972)
Part of
Electronic Theses & Dissertations
Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry
Haas, Martin Charles
Text (1963)
Part of
Electronic Theses & Dissertations
A comparative study of new microbiological stabilizers on meat
Emery, James Baily
Text (1951)
Part of
Electronic Theses & Dissertations
Isolation, purification and immunological localization of an extracellular protease produced by Pseudomonas fragi
Thompson, Sterling S.
Text (1983)
Part of
Electronic Theses & Dissertations
The measurement of fresh beef muscle color changes by disk colorimetry
Voegeli, Marvin Mathias
Text (1952)
Part of
Electronic Theses & Dissertations
Effects of dietary fat and vitamin E upon the stability of meat in frozen storage
Igene, John Oamen
Text (1976)
Part of
Electronic Theses & Dissertations
Color stabilization of prepackaged frozen meat by the use of carbon monoxide
Townsend, William Eben
Text (1955)
Part of
Electronic Theses & Dissertations
Moisture absorption by freeze-dried meat cubes
Roa, Gonzalo, 1942-
Text (1969)
Part of
Electronic Theses & Dissertations
Acids and chloramphenicol as sanitizing agents for meat contaminated with food poisoning organisms
Gômutputra, Choomphorn
Text (1952)
Part of
Electronic Theses & Dissertations
Chemical compounds associated with aged ham flavor
Blumer, Thomas Nelson
Text (1954)
Part of
Electronic Theses & Dissertations
The role of sucrose in cured ham
Goembel, Arthur James
Text (1962)
Part of
Electronic Theses & Dissertations
The effect of fat and moisture on the freezing of beef
Tucker, Hubert Quinton
Text (1953)
Part of
Electronic Theses & Dissertations
A study of the effect of air velocity and temperature on ground beef
Lough, John Benedict
Text (1958)
Part of
Electronic Theses & Dissertations
First
1
(current)
2
Last