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Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Creator:: Dewey, James Edward
Resource Type:: Dissertation
Full Text:: - RATIONS FROM BOVINE SKELETAL MUSCLE Abstract approved: Allen F. Ai^/iemier Investigations were

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Creator:: Petropakis, Heracles John
Abstract:: Investigations were conducted to determine whether the low molecular weight nitrogen compounds and the extra protein complex of bovine psoas major muscle were altered during a 12-day aging period. Electrophoretic studies of soluble proteins either before or after gel filtration on Sephadex G-25 columns indicated that the soluble proteins were...
Resource Type:: Dissertation
Full Text:: . Allen F. Anglemier for his suggestions and. advice during the course of the re- search and in the

The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

Creator:: Elkhalifa, Elamin Abdalla
Abstract:: This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...
Resource Type:: Masters Thesis
Full Text:: , 1973; Quarrier et al., 1972, Davey and Gilbert, 1975; Smith et^ al. , 1971) or by the use of high

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Creator:: Whiting, Richard Charles
Abstract:: Studies were conducted to determine the post-mortem stability of lysosomes in the white muscle of rainbow trout (Salmo gairdneri) and to determine whether lysosomal stability was related to rigor mortis and its subsequent dissolution. In addition, isolated lysosomes were subjected to different environments in an attempt to detect some of...
Resource Type:: Dissertation
Full Text:: dissolu- tion of the Z line material is an integral step in this process (Davey and Gilbert, 1967

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
Full Text:: author wishes to express appreciation and gratitude to Dr. Allen F. Anglemier for the interest

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
Full Text:: . Allen F. Angleprier A study was completed to determine the extent of the protein changes occurring

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Creator:: Dondero, Marta Luisa
Abstract:: Bacillus subtilis α-amylase was used to hydrolyze starch from peeled and whole potatoes (Solanum tuberosum). Effect of gelatinization temperature, pH, enzyme concentration, temperature of hydrolysis and presence of calcium ions were investigated. Optimum conditions for hydrolysis were when α-amylase levels were 0.3 percent of the starch concentration in the presence...
Resource Type:: Masters Thesis
Full Text:: 5,000 depending upon the source of tuber (Bottle and Gilbert, 1954). The glucose residues are

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Creator:: Nygaard, Michael DuWayne
Abstract:: This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on microorganisms in minimal media suspension was also studied. Cell viability before and after electrical treatment or exposure...
Resource Type:: Masters Thesis

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: reacts with O and H O at comparable rates. Barr and Allen (3, p. 928) concluded that the

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Creator:: Bland, Rebecca N.
Abstract:: Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Influence of aging temperature on bovine sarcoplasmic proteins

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

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

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