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Filtering by: Subject Meat -- Preservation Remove constraint Subject: Meat -- Preservation Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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The effect of reducing microorganisms on the rate of color development in cured meat

Creator:

Kalle, Gurudutt Pandurang

Abstract:

The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...

Resource Type:

Masters Thesis

Full Text:

OH THE RATE OP COLOR DEVELOPMENT IN CURED MEAT by GURUDUTT PANDUHANG ICALLE A TIISSIS
Certain chemical and sense-perceptible changes resulting from the gamma irradiation of meats and model systems

Creator:

Jones, Dallas Eugene

Resource Type:

Masters Thesis

Full Text:

Fluorescence in Meat Fractions • • • • • • 15 Glycerol as a Source of Fluorescence Producing Substances
The effect of the copper intake on the flavor and storage life of meat products

Creator:

Idris, Omer Fadle

Abstract:

The susceptibility of milk to copper-induced or accelerated off-flavors is well known. Other animal products, including meats have not been so extensively studied. In this study different species of animals (pigs, calves, lambs and rabbits) were fed on normal rations with and without supplements of copper sulfate. During the course...

Resource Type:

Masters Thesis

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THE COPPER INTAI(E ON THE FLAVOR AND STORAGE LIFE OF MEAT PRODUCTS by OMER FADLE iDRIS A THESIS
Changes in the nitrogenous constituents of beef as induced by pre-heating and irradiation and storage for eighty days

Creator:

Bautista, Flordeliza Ramirez

Resource Type:

Masters Thesis

Full Text:

means of food preservation was recognized and suggested as a fruitful area of research early in 1955
Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage

Creator:

Artar, Orhan Galip

Resource Type:

Masters Thesis

Full Text:

the potentialities of ionizing radiations as a meem of effecting preservation in foods, a new era
Color and pigments of packaged refrigerated beef

Creator:

El-Badawi, Ahmed Adel Ismail

Resource Type:

Masters Thesis

Full Text:

Meat Samples .......... 31 Packing Materials . • 31 Preparation of Packages 52 Gases 33

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Academic Affiliation

Food Technology2
Food and Dairy Technology2
Chemistry1
School of Agriculture1

Advisor

Bubl, E. C.1
Cain, Robert F.1
Haag, J. R.1
Schultz, Harold W.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1955 to 1964

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Creator

Artar, Orhan Galip1
Bautista, Flordeliza Ramirez1
El Badawi, Ahmed Adel Ismail1
Idris, Omer Fadle1
Jones, Dallas Eugene1
more Creators »

Date

Date range begin – Date range end

Current results range from 1954 to 1963

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Decade

1960-19692
1950-19594

Degree Field

Food Technology2
Food and Dairy Technology2
Animal Science1
Chemistry1

Degree Level

Master's6

Degree Name

Master of Science (M.S.)6

Language

English [eng]6

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Masters Thesis[remove]6

Rights Statement

Copyright Not Evaluated6

Subject

Meat -- Preservation6
Beef3
Radiation sterilization3
Copper -- Physiological effect1
Food additives1
more Subjects »

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