Index Catalog // ScholarsArchive@OSU

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:: extended to the members of my graduate committee, Dr. J. Krueger, Dr. R. Scanlan and Dr. W. Gamble. I

The cholesterol content of muscle and adipose tissue from country natural beef

Creator:: Huang, Xiaolin
Abstract:: The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
Resource Type:: Masters Thesis
Full Text:: : . „ Allen F. Anglemi^r The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and

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
Full Text:: Allen F. Anglem/ier Samples of pre-rigor sternomandibularis muscle from ten steers were pressurized

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
Full Text:: appreciation and gratitude to Dr. Allen F. Anglemier for his guidance and encouragement throughout the

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
Full Text:: Abstract approved: Allen F. Angitmier The composition and s'ome qualitative aspects of ground beef

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

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: CHROMATOGRAPHY AND SPECTROPHOTO- METRY♦ Abstract approved: .. r — r r - Allen F. Anglemierv A

Isolation and partial characterization of bovine rumen muscle proteins

Creator:: Perera, Conrad Ostwald
Abstract:: Investigations were conducted to determine the nature, type, functional properties and the amounts of different proteins found in bovine rumen tissue. Data concerning the effect of pH and salt concentration on the extractability of proteins from rumen tissue indicated that 92% of the proteins could be extracted in aqueous solutions...
Resource Type:: Dissertation
Full Text:: : Dr. Allen F. Anglemi^i Investigations were conducted to determine the nature, type, functional

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

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
Full Text:: . ' " *"" ■■■■■-' .i...— -■■ . ———.,- —.— .,,. j, , i —,—- ,-j ■ ■ . ■ . Abstract approved: Dr. A

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Creator:: Erickson, Marilyn C.
Abstract:: The proteolytic enzymes in the muscle fluid of Pacific whiting (Merluccius productus) were studied and compared to those found in muscle fluid of true cod (Gadus macrocephalus). Preliminary studies indicated three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2. Only two pH optima were found for the...
Resource Type:: Masters Thesis
Full Text:: degree of MASTER OF SCIENCE in Food Science and Technology presented on vQ^d - /^? j/vo'O Title

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: approved: _ . Allen F. Anglemier Commercially bottled, vitamin C-fortified, cranberry juice

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
Full Text:: LENTIL PROTEINS AND THEIR USE IN SUPPLEMENTATION OF BREAD. Abstract approved Dr. Allen F

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: , Abstract approved: , (/ Allen F. Anglemier The purpose of this study was to investigate the use of

Pressurization of prerigor beef muscle and its effect on the solubilization of myofibrillar proteins

Creator:: Nwafor, Oguguo Ebisi
Abstract:: Investigations were conducted to evaluate some of the changes occurring in the myofibrillar proteins, particularly solubility properties, resulting from the hydrostatic pressurization (15,000 psi, 2-3 min, 40°C) of prerigor semitendinosus and longissimus dorsi beef muscles. Both pressurized muscles showed a sharp decline in pH (~0.9 unit) as the result of...
Resource Type:: Dissertation
Full Text:: Abstract approved: Dr. Allen F. An^emier Investigations were conducted to evaluate some of the

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

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
Full Text:: Abstract approved: Allen F. AngJ^mier The electrophoretic behavior of sarcoplasmic proteins was

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

Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F

Creator:: Mohasseb, Zeinab Shehata
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
Full Text:: grateful to Dr. Allen F. Anglemier for suggesting the subject of this thesis and for his guidance and

The isolation and identification of a microbial inhibitor from Pacific hake (Merluccius productus)

Creator:: Mendenhall, Von T.
Resource Type:: Dissertation
Full Text:: (MERLUCCIUS PRODUCTUS). Abstract approved: _ _ Allen F. Anglemi^V Studies on the isolation and

The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

Creator:: El-Badawi, Ahmed Adel Ismail
Abstract:: The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the...
Resource Type:: Dissertation
Full Text:: Dr, Allen F. Anglemier for his interest, encouragement and guid- ance during the course of

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
Full Text:: ^ /} /?&¥ Typed by Ilia W. Atwood ACKNOWLEDGEMENT The author wishes to express sincere thanks to Dr. Allen F

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