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Supplementing grass silage and grass hay in rations for fattening lambs

Creator:: Anglemier, A. F. (Allen Francis)
Resource Type:: Masters Thesis

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

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

The Thomas Kay Woolen Mill, finishing departments 1890-1962

Creator:: Allen, Patricia Gehrman
Abstract:: The Thomas Kay Woolen Mill operated between 1890 and 1962. The mill produced predominately woolen blankets and woolen fabrics for outerwear garments. Mission Mill Museum Association purchased the woolen mill after its closure in order to develop the property as a museum. The purpose of this study was to provide...
Resource Type:: Masters Thesis
Full Text:: -1962 AN ABSTRACT OF THE THESIS OF Patricia Gehrman Allen for the degree of Master of Science in

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:: . Allen F. Anglemier, for all his help and guidance throughout my study here, and in the preparation of

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

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:: my sincere gratitude to my major professor. Dr. Allen F. Anglemier, for all his guidance and

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:: CAPACITY IN BEEF MUSCLES Abstract approved: — "T? Dr. A. F.^Angle Dr. A. F.^Anglemier This study was

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:: ACKNOWLEDGEMENTS I wish to express my sincere gratitude to my major professor, Dr. Allen F. Anglemier, for his

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

Creator:: Mohasseb, Zeinab Shehata
Resource Type:: Masters Thesis
Full Text:: , Allen F. Anglemier for his continuous h^lp ©nd guidance during the ©xpeHmant end the preparation of

ScholarsArchive@OSU

Supplementing grass silage and grass hay in rations for fattening lambs

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

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

The Thomas Kay Woolen Mill, finishing departments 1890-1962

Extraction of lentil proteins and their use in supplementation of bread

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

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

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

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

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

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