MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Material Type: Theses
×
Program of Study: Food Science and Human Nutrition
×
Subject: Meat
×
Collection
Electronic Theses & Dissertations
12
Language
English
12
Copyright Status
In Copyright
12
Subject
Beef
1
Carcinogens
1
Chemical inhibitors
1
Flavor
2
Food additives
1
Food texture
1
Frozen meat
1
Ham
1
Iron
1
Lamb (Meat)
1
Lipids
2
Meat industry and trade
1
Nitrites
2
Nitrosoamines
1
Nitrosoamines--Toxicology
1
Oxidizing agents
1
Phospholipids
1
Rancidity
1
Salt
1
Sausages
1
Sausages--Storage
1
Sensory evaluation
1
Soy flour
1
Search results
Showing 1 to 12 of 12 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 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
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
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
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
Zapata, Jorge Fuentes
Text (1981)
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
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
Banks, Barbara Ann
Text (1971)
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
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
Igene, John Oamen
Text (1978)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last