Search results

Showing 1 to 20 of 27 results

Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat

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

Endogenous proteinases and postmortem proteolysis in rabbit longissimus muscle

Endogenous proteinases and postmortem proteolysis in rabbit longissimus muscle

Babiker, Abdalla Sidahmed Mohammed

Text (1989)

Part of Electronic Theses & Dissertations

Individual and genetic differences in fearfulness : effects on feather pecking and meat quality of turkeys

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

Human sensory firmness scale based on gelatin gels

Human sensory firmness scale based on gelatin gels

Reynolds, Robyn Lynn

Text (2001)

Part of Electronic Theses & Dissertations

$Composition and functional properties of meat by-product protein fractions$

Composition and functional properties of meat by-product protein fractions

Nuckles, Rodney Owen

Text (1990)

Part of Electronic Theses & Dissertations

Solubility and emulsifying characterstics of intracellular beef muscle proteins

Solubility and emulsifying characterstics of intracellular beef muscle proteins

Hegarty, Gerald Ray

Text (1963)

Part of Electronic Theses & Dissertations

Binding properties of meat blends as affected by NaCL type, blending time and post-blending storage

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

A comparison of myoglobin and non-heme iron as prooxidants in cooked meat and dispersions of phospholipid

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

Some factors influencing the non-heme iron content and lipid oxidation in meat

Chen, Chuin-Chieh

Text (1982)

Part of Electronic Theses & Dissertations

Longissimus dorsi of three grades of beef

Longissimus dorsi of three grades of beef

Day, Jennie Cora

Text (1953)

Part of Electronic Theses & Dissertations

A comparison of palatability and cooking changes of beef steaks prepared by four methods

A comparison of palatability and cooking changes of beef steaks prepared by four methods

Pridgeon, Marcille Lamoine

Text (1954)

Part of Electronic Theses & Dissertations

Quality characteristics of soy substituted ground beef, pork and turkey systems

Quality characteristics of soy substituted ground beef, pork and turkey systems

Whipple, Claudia

Text (1974)

Part of Electronic Theses & Dissertations

Development and characterization of a synthetic meat flavor mixture

Development and characterization of a synthetic meat flavor mixture

Chin-Hsieh, Yen-Ping

Text (1978)

Part of Electronic Theses & Dissertations

The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals

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

Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat

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

Comparison of meat purchases for single choice and selective menus in a residence hall for women

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

A study of centralized and decentralized prepackaged meat operations

A study of centralized and decentralized prepackaged meat operations

Carey, William Henry, Jr.

Text (1951)

Part of Electronic Theses & Dissertations

A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products

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

A comparison of methods for measuring tenderness of raw and cooked meat samples

A comparison of methods for measuring tenderness of raw and cooked meat samples

Banks, Barbara Ann

Text (1971)

Part of Electronic Theses & Dissertations

Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces

Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces

Benoit, Amanda Nicole

Text (2013)

Part of Electronic Theses & Dissertations