Prepared and unprepared food may be compared with civilized and uncivilized man. The latter takes his nourishment as it is offered by nature; the former prepares his food before eating, and in ways that are agreeable and pleasing to the taste. Some of the ways in vvhich meats were prepared...
The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors.
Yeasts, bacilli, and streptococci were found to be predominately present in a cover...
A 2x2 factorial experimental design with 2 replications was
used to study the effects of a combination of electrical stimulation
and delayed chilling of pre-rigor muscle on meat characteristics.
Twenty Standard and Good grade beef cattle were slaughtered and 5
carcasses were assigned to each of the 4 treatments. Meat...
Between October 2016 and October 2017, four regional meetings were held around the United States between small and very small meat processors, high-ranking USDA Food Safety Inspection Service (FSIS) officials, and other local meat sector stakeholders and support organizations. The purpose of the meetings was for FSIS officials to tour...
Published March 1956. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The influence of alfalfa fiber level 28, 54 and 74% in diets on
the proximate compositions, pH and water-holding capacity of raw and
cooked rabbit meat were investigated.
Preslaughter live weight, percent dress weight and percent
abdominal fat of rabbits fed 54% alfalfa fiber diet were
significantly higher and total...
The Dungeness crab fishery is the largest and oldest known
shellfish fishery of the North Pacific coast of North America. The
stability and development of this fishery is seriously hampered by
increasing meat extraction costs and labor shortages.
Alternative solutions to offset the increasing costs and labor
shortages include: 1)...
The objectives were to investigate the ability of a two-factor
central composite rotatable design (CCRD), using cooking temperature
(CT) and endpoint temperature (ET) as independent variables, to
predict selected chemical, physical and sensory meat quality
characteristics considered important by the industry, researcher and
consumer alike. Response surface analysis (RSA) was...
Published June 1957. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog