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Electronic Theses & Dissertations
18
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Theses
18
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English
18
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Beef
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Cysteine proteinases--Inhibitors
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Enzyme inhibitors
1
Fear in animals
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Food additives
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Food texture
1
Ham
1
Iron
1
Lamb (Meat)
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Lipids
1
Listeria monocytogenes
1
Mathematical models
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Meat industry and trade
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Nitrites
1
Nucleotides
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Poultry
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Precooked meat
1
Proteinase
1
Psychology
1
Rabbits
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Salmonella
1
Salmonella food poisoning--Prevention
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Salt
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Sausages
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Sausages--Storage
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Sensory evaluation
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Soybean
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Turkeys
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Physical Review
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Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces
Benoit, Amanda Nicole
Text (2013)
Part of
Electronic Theses & Dissertations
Effect of chelating agents on postmortem changes in muscle
Weiner, Philip David
Text (1967)
Part of
Electronic Theses & Dissertations
Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
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
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
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
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
Endogenous proteinases and postmortem proteolysis in rabbit longissimus muscle
Babiker, Abdalla Sidahmed Mohammed
Text (1989)
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
Solubility and emulsifying characterstics of intracellular beef muscle proteins
Hegarty, Gerald Ray
Text (1963)
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
Longissimus dorsi of three grades of beef
Day, Jennie Cora
Text (1953)
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
Quality characteristics of soy substituted ground beef, pork and turkey systems
Whipple, Claudia
Text (1974)
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
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
Some factors influencing the non-heme iron content and lipid oxidation in meat
Chen, Chuin-Chieh
Text (1982)
Part of
Electronic Theses & Dissertations
The determination of 5'-mononucleotides in meats
Dannert, Robert Dale
Text (1966)
Part of
Electronic Theses & Dissertations
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