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Electronic Theses & Dissertations
27
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Theses
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Beef
1
Carcinogens
1
Chemical inhibitors
1
Consumers
1
Consumption (Economics)
1
Cooking (Meat)
2
Cost and standard of living
1
Cysteine proteinases--Inhibitors
1
Dormitories
1
Enzyme inhibitors
1
Fear in animals
1
Flavor
2
Food additives
1
Food texture
1
Frozen meat
1
Ham
1
Iron
1
Lamb (Meat)
1
Lipids
2
Listeria monocytogenes
1
Marketing research
1
Mathematical models
1
Meat industry and trade
2
Michigan--Royal Oak
1
Nitrites
2
Nitrosoamines
1
Nitrosoamines--Toxicology
1
Nucleotides
1
Oxidizing agents
1
Packaging
1
Phospholipids
1
Poultry
1
Precooked meat
1
Proteinase
1
Psychology
1
Rabbits
1
Rancidity
1
Salmonella
1
Salmonella food poisoning--Prevention
1
Salt
1
Sanitation
1
Sausages
1
Sausages--Storage
1
Scheduled tribes in India--Psychology
1
Sensory evaluation
1
Soy flour
1
Soybean
1
Turkeys
2
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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
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
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
Composition and functional properties of meat by-product protein fractions
Nuckles, Rodney Owen
Text (1990)
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
Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
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
Quality characteristics of soy substituted ground beef, pork and turkey systems
Whipple, Claudia
Text (1974)
Part of
Electronic Theses & Dissertations
Longissimus dorsi of three grades of beef
Day, Jennie Cora
Text (1953)
Part of
Electronic Theses & Dissertations
A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products
Tenorio Bernal, María Isabel
Text (2012)
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
Endogenous proteinases and postmortem proteolysis in rabbit longissimus muscle
Babiker, Abdalla Sidahmed Mohammed
Text (1989)
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
A comparison of palatability and cooking changes of beef steaks prepared by four methods
Pridgeon, Marcille Lamoine
Text (1954)
Part of
Electronic Theses & Dissertations
Comparison of meat purchases for single choice and selective menus in a residence hall for women
Moira, Sister M.
Text (1958)
Part of
Electronic Theses & Dissertations
Meat buying and preparation practices of Royal Oak, Michigan, homemakers
Lawyer, Josephine
Text (1963)
Part of
Electronic Theses & Dissertations
A study of centralized and decentralized prepackaged meat operations
Carey, William Henry, Jr.
Text (1951)
Part of
Electronic Theses & Dissertations
The determination of 5'-mononucleotides in meats
Dannert, Robert Dale
Text (1966)
Part of
Electronic Theses & Dissertations
Solubility and emulsifying characterstics of intracellular beef muscle proteins
Hegarty, Gerald Ray
Text (1963)
Part of
Electronic Theses & Dissertations
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