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The determination of n-nitrosoproline in cured meats

Creator:: Ivey, Francis James
Abstract:: A method is described for the determination of N-nitrosoproline (NOPRO) in cured meat products. NOPRO was extracted with ethyl acetate from a slurry of cured meat and water after the addition of ammonium sulfamate and acid. This nitrosamino acid was converted to the methyl ester and after further purification, it...
Resource Type:: Dissertation

Menhaden and pilchard oils as caloric supplements for swine

Creator:: Anglemier, A. F. (Allen Francis)
Resource Type:: Dissertation
Full Text:: Swine MENHADEN AND PILCHARD OILS AS CALORIC SUPPLEMENTS FOR SWINE by ALLEN FRANCIS ANGLEMIER 1

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:: The author is deeply grateful to Dr. Allen F. Anglemier for his understanding, suggestions, and

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

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:: wish to express my gratitude to Dr. Allen F. Anglemier for his guidance, assistance and encouragement

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:: wishes to express appreciation and gratitude to Dr. Allen F. Anglemier for his support 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

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:: guiding the graduate program and this research. Appreciation is expressed to Dr. A.F. Anglemier for

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

Creator:: Mendenhall, Von T.
Resource Type:: Dissertation
Full Text:: express appreciation and gratitude to Dr. Allen F. Anglemier for his support and interest throughout

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:: Ostwald Perera ACKNOWLEDGEMENT I wish to express my sincere gratitude to Dr. Allen F. Anglemier

ScholarsArchive@OSU

The determination of n-nitrosoproline in cured meats

Menhaden and pilchard oils as caloric supplements for swine

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

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

Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

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

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

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

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

Isolation and partial characterization of bovine rumen muscle proteins

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