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Filtering by: Creator Bailey, Robert Remove constraint Creator: Bailey, Robert Advisor Anglemier, Allen F. Remove constraint Advisor: Anglemier, Allen F.

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  • 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:
    . Special thanks are extended to the members of my graduate committee: Dr. Richard R. Becker, Dr. Robert L

  • 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:
    of analysis. Washington, D..C., I960. 832 p. 3. Bailey, Milton E. Column

  • 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:
    obtaining the bovine stomach samples. Dr. Robert Becker and the faculty of Biochemistry and Biophysics

  • 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:
    this investigation. Appreciation is expressed to Dr. Robert F. Cain for sug- gesting this