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Subject: Meat--Quality
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Electronic Theses & Dissertations
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Theses
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Beef
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Food law and legislation
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Halothane
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Heat--Physiological effect
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Membrane lipids--Peroxidation
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Pork--Quality
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Enforcement of federal standards for chemical residues in meat : an evaluation
Shriver, Ann Lynch
Text (1984)
Part of
Electronic Theses & Dissertations
Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks
Odume, Emmanuel Uche
Text (1978)
Part of
Electronic Theses & Dissertations
Identification and evaluation of quantitative trait loci influencing growth, carcass composition, and meat quality traits in pigs
Choi, Igseo
Text (2011)
Part of
Electronic Theses & Dissertations
Membranal lipid oxidation in muscle tissue - mechanism and prevention
Engeseth, Nicki Jene
Text (1990)
Part of
Electronic Theses & Dissertations
Cross-national comparison of food safety standards for meat and meat products
Van Oijen, Helena A.
Text (1983)
Part of
Electronic Theses & Dissertations
Influence of thermal challenge on meat quality of turkey
Aljarbou, Walid Ali
Text (2019)
Part of
Electronic Theses & Dissertations
Evaluation of serum insulin-like growth factor binding proteins and the insulin-like growth factor binding protein-2 locus for potential associations with growth, carcass merit and meat quality in beef cattle
Pagan, Melvin
Text (2002)
Part of
Electronic Theses & Dissertations
Use of halothane gas to identify pigs with novel polymorphisms in the skeletal muscle calcium release channel
Allison, Chuck P.
Text (2004)
Part of
Electronic Theses & Dissertations
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