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Material Type: Theses
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Content Type: Text
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Subject: Beef
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Collection
Electronic Theses & Dissertations
29
Language
English
29
Copyright Status
In Copyright
29
Subject
Agriculture--International cooperation
1
Amines
1
Antioxidants
1
Beef cattle
2
Beef industry--Econometric models
1
Beef--Grading
1
Beef--Marketing
1
Beef--Quality
1
Beef--Research
1
Burkina Faso
1
Cattle
1
Cattle trade
1
Cattle trade--Econometric models
1
Cattle--Marketing
1
Collagen
1
Colloids
1
Commercial policy--Econometric models
1
Côte d'Ivoire
1
Econometric models
1
European Union countries
1
Food additives
1
Food service
1
Food service management
1
Free trade--Econometric models
1
Freeze-drying
3
Frozen meat
1
Gelation
1
Ghana
1
Heart
1
Heterocyclic compounds
1
International economic relations--Econometric models
1
Irradiation
1
Lamb (Meat)
1
Lipids
1
Maillard reaction
1
Mali
2
Marketing--Econometric models
1
Meat
1
Meat cutting
1
Meat extract
1
Meat--Analysis
1
Meat--Microbiology
1
Meat--Preservation
1
Meat--Prices
1
Meat--Quality
1
Microorganisms--Effect of heat on
1
Mitochondria
1
Muscles
1
Mutagens
1
Namibia
1
Pork
2
Poultry
1
Proteins
1
Purchasing
1
Pyrophosphates
1
Rigor mortis
1
Roasting (Cooking)
2
Salmonella
1
Salting of food
1
Sausages
1
Slaughtering and slaughter-houses
1
Vitamin B1
2
West Africa
1
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USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost
Kolmer, Armina
Text (1960)
Part of
Electronic Theses & Dissertations
The search for mitochondrial carnitine octanoyl transferase : an investigation of carnitine acyltransferase activities in beef heart mitochondria
Clarke, Peter R. H.
Text (1981)
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
Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef
Funk, Kaye
Text (1965)
Part of
Electronic Theses & Dissertations
Effect of an edible collagen film (CoffiR) on exudation in beef round steak and some processing aspects of restructured roast beef
Farouk, Mustafa Mohammed
Text (1988)
Part of
Electronic Theses & Dissertations
Implications of open trade in West Africa for the beef sector : evidence from Ghana, Cote d'Ivoire, Mali, and Burkina Faso
Asuming-Brempong, Samuel
Text (1999)
Part of
Electronic Theses & Dissertations
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
Chemical and physico-chemical changes in lipids and other constituents of freeze-dries raw beef during storage under modified atmospheres
El-Gharbawi, Mohamed Ibrahim
Text (1964)
Part of
Electronic Theses & Dissertations
Effect of beef product structure and sublethal cooking history on Salmonella thermal inactivation
Mogollón Jijón, María Avelina
Text (2007)
Part of
Electronic Theses & Dissertations
Accelerated beef production : efficiency, composition and acceptability of beef from five biological types slaughtered at three weight endpoints
Lust, David Glenn
Text (1989)
Part of
Electronic Theses & Dissertations
Chemical and histochemical observations on L. dorsi muscle from beef and pork
Bodwell, C. E.
Text (1964)
Part of
Electronic Theses & Dissertations
A study of palatability and price of two grades of sirloin butts
Dunnigan, Jean Hughes
Text (1943)
Part of
Electronic Theses & Dissertations
Price relationships among selected wholesale beef and pork cuts
Hacklander, Duane Donald, 1939-
Text (1971)
Part of
Electronic Theses & Dissertations
Effect of selected times and temperatures during holding on the quality characteristics and thiamine content of roast beef
Boyle, Mary Ann
Text (1968)
Part of
Electronic Theses & Dissertations
Composition of the aqueous extract of beef adipose tissue
Pepper, Fred Harold
Text (1969)
Part of
Electronic Theses & Dissertations
Stability of cured versus uncured freeze-dried beef
Rathmill, Michael Victor
Text (1967)
Part of
Electronic Theses & Dissertations
Mathematical modelling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids
Lever-Garcia, Carlos Antonio
Text (1988)
Part of
Electronic Theses & Dissertations
Evaluation of the performance of the marketing systems for fed cattle, range cattle, and beef in Mali
Bocoum, Cheick Abagouro
Text (1990)
Part of
Electronic Theses & Dissertations
Texture of pre-cooked, freeze-dried beef
Blair, Gary Thomas
Text (1970)
Part of
Electronic Theses & Dissertations
Development of an injectable "modified marbling" solution for whole muscle beef cuts
Quinlan, Christine Suzanne
Text (2006)
Part of
Electronic Theses & Dissertations
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