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Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days

Creator:: Thompson, Robert Hugh
Resource Type:: Masters Thesis
Full Text:: . r Dean of Graduate School Date thesis is presented Typed by Patricia Malango ■US. 135.9

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:: I" Dean of Graduate School Date thesis is presented August 7„ 1958 Typed by Vema

Color and pigments of packaged refrigerated beef

Creator:: El-Badawi, Ahmed Adel Ismail
Resource Type:: Masters Thesis
Full Text:: meat iirithin an individual animal has been reported by Dean and Ball (31, p. 222-227) and Plrko and

Estimation of the percentage of fat and lean in the edible portion of steer carcasses

Creator:: Kennick, Walter Herbert
Resource Type:: Dissertation
Full Text:: Redacted for Privacy Redacted for Privacy Redacted for Privacy Dean of Graduate School Date tbeda 1s

Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle

Creator:: Pratt, Joan Margaret
Abstract:: The effects of pre-rigor high-pressure treatment of beef semitendinosus muscle on tenderness, juiciness, and flavor were studied using both objective and subjective tests. Objective tests included Warner-Bratzler shear, myofibril protein solubility, total moisture, water-holding capacity, pH, total nitrogen, and fat content for raw and cooked samples. Total, evaporation, and drip...
Resource Type:: Masters Thesis
Full Text:: major Head of DApUrtment of Foods and Nutrition -e- Dean of Graduate School Date thesis is

Influence of aging temperature on bovine sarcoplasmic proteins

Creator:: Thompson, Garet Barton
Abstract:: Effects of high temperature aging upon certain characteristics of bovine l. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hours, then stored at 3°C. Analogous right ribs were immediately stored at 3°C....
Resource Type:: Masters Thesis
Full Text:: Charge of Major Head of Department of Ket5cl Science and Technology Dean of Graduate School Date

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:: of major Head of department of Food Science & Technology ^ Dean of Graduate Scho Date thesis is

Applied and basic aspects of prerigor pressurization of bovine skeletal muscle

Creator:: Koohmaraie, Mohammad
Abstract:: Investigations were conducted to determine the effect of prerigor pressurization (15,000 psi, 37°C, 2 min.) of beef muscle on the subsequent retail/case-life characteristics of the treated meat. In addition, the activity of the calcium activated factor (CAF) of prerigor pressurized (PRP) muscle was also investigated. For fresh beef samples, PRP...
Resource Type:: Dissertation
Full Text:: Redacted for privacy 0 Dean of Gradu School Date Thesis is presented: April 30, 1984 Typed by Christian

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:: Dean of Graduate School Date thesis is presented February 21, 1980 Typed by Sharon Mosley for

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:: Department^rfxFood Science Dean of Graduate School Date thesis is presented December 18, 1970 Typed by

ScholarsArchive@OSU

Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days

Changes in the nitrogenous constituents of beef as induced by pre-heating and irradiation and storage for eighty days

Color and pigments of packaged refrigerated beef

Estimation of the percentage of fat and lean in the edible portion of steer carcasses

Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle

Influence of aging temperature on bovine sarcoplasmic proteins

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

Applied and basic aspects of prerigor pressurization of bovine skeletal muscle

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

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

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