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Creator:: Schumann, Michael Shawn
Resource Type:: Masters Thesis
Full Text:: wish to thank my graduate committee, Prof. J. Oldfield, Prof. M. Amano, and Assoc. Prof. Z.A. Holmes

Creator:: Ali, Elgasim Elgasim
Abstract:: This study was designed to confirm or refute the tenderizing effect of ultra-hydrostatic pressure on warm excised pre-rigor muscle, plus to take a thorough look at its effect on some meat characteristics of economic importance. Samples for the experiment were obtained from animals (cattle and sheep) slaughtered at Oregon State...
Resource Type:: Masters Thesis
Full Text:: graduate committee, Dr. J. E. Oldfield, Dr. A. F. Anglemier and Dr. B. E. Coblentz. I am indebted to my

Creator:: Lin, Chih-kai Jimmy
Abstract:: Electrical stimulation of beef carcasses (n=18) did not cause a significant reduction in microbial population on three different sampling positions immediately following slaughter. In constrast, significant microbial reduction (P > 0.05) was found at position 2 (muscle above aitch bone), but not at position 1 (inside of neck) or position...
Resource Type:: Masters Thesis
Full Text:: graduate committee, Professor J. E. Oldfield, Professor A. F. Anglemier, and Associate Professor B. E

Creator:: Ali, Elgasim Elgasim
Abstract:: 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...
Resource Type:: Dissertation
Full Text:: light - to him my deep appreciation. All the members of my graduate committee, Prof. J. Oldfield

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