Index Catalog // ScholarsArchive@OSU

An evaluation of composition and quality of ground beef sold in retail stores

Creator:: Lee, David Bing-en
Abstract:: The composition and some qualitative aspects of ground beef offered for sale in Corvallis, Oregon were studied. Samples were purchased from six retail markets twice weekly throughout a six week test period. Three stores were independently owned and operated and three were chain stores. Differences in moisture, fat and protein...
Resource Type:: Masters Thesis

Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue

Creator:: Gonzalez B., Carlos (Gonzalez Batista)
Abstract:: Samples of pre-rigor sternomandibularis muscle from ten steers were pressurized at 15,000 psi for two min at 35°C to investigate the effects of pressurization and incubation time on the thermal stability of collagen. Immediately after pressurization, pH of the treated samples (pH 5.71) was significantly lower (P < 0.05) than...
Resource Type:: Dissertation

Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

Creator:: Elkhalifa, Elamin Abdalla
Abstract:: Prerigor pressurization of bovine semimembranosus muscle at 103.5 MNm⁻² (15,000 psi) for two min at 35°C significantly decreased (P<0.01) muscle pH, and significantly (P<0.01) increased the rate of glycogen degradation during the first 4 hr postmortem. Glycogen levels of pressurized muscle were significantly (P<0.01) lower than those of the control...
Resource Type:: Dissertation

Extraction of lentil proteins and their use in supplementation of bread

Creator:: Idris, Nor Aini
Abstract:: The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min....
Resource Type:: Masters Thesis

Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Creator:: Mohasseb, Zeinab Shehata
Abstract:: The purposes for which the fractionation of proteins are carried out are quite varied and manyfold. However, one of the more important reasons is that of determining the nature and the extent of autolysis or proteolysis on the bovine muscle proteins during post mortem aging. Hence, the development of a...
Resource Type:: Dissertation

Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography

Creator:: Rampton, James Henry
Abstract:: Ion exchange chromatography methods which have been developed in recent years appear to offer a sensitive technique that can be utilized very advantageously in studies on various proteins and their properties. The application of such a procedure for the successful fractionation of bovine sarcoplasmic proteins should stimulate interest and research...
Resource Type:: Masters Thesis

Gel electrophoretic analysis of bovine sarcoplasmic proteins

Creator:: Petropakis, Heracles John
Abstract:: The electrophoretic behavior of sarcoplasmic proteins was investigated by the use of vertical acrylamide gel electrophoresis. The first part of the study was concerned with the separation of sarcoplasmic proteins extracted at different times of post-mortem aging. Electrophoresis of the sarcoplasmic extracts by the discontinuous technique, using ten percent acrylamide...
Resource Type:: Masters Thesis

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Creator:: Xiong, Youling
Abstract:: A study was completed to determine the extent of the protein changes occurring in ground beef stored at 2°C for 10 days. Sections of semitendinosus muscle were obtained immediately after the slaughter of three beef animals. Each section was divided into two equal portions, one of which was ground and...
Resource Type:: Masters Thesis

Influence of aging temperature on bovine sarcoplasmic proteins

Creator:: Thompson, Garet Barton
Abstract:: Effects of high temperature aging upon certain characteristics of bovine l. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hours, then stored at 3°C. Analogous right ribs were immediately stored at 3°C....
Resource Type:: Masters Thesis

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

Creator:: Cummins, Armando
Abstract:: The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

An evaluation of composition and quality of ground beef sold in retail stores

Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue

Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

Extraction of lentil proteins and their use in supplementation of bread

Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography

Gel electrophoretic analysis of bovine sarcoplasmic proteins

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Influence of aging temperature on bovine sarcoplasmic proteins

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

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