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The effect of electrical current on bacteria on beef carcasses, on agar media and in suspensions

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:: / Abstract approved: Redacted for Privacy Dr. Walter E. Kennick Electrical stimulation of beef carcasses (n

The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance

Creator:: Schumann, Michael Shawn
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Dr. waiter h. Kennick One randomly selected side from each of ten beef carcasses was

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:: . W.H. Kennick. He was always there when I needed him. Thank you for believing in me and for

The effect of certain production factors and rates of gain on carcass characteristics of beef steers

Creator:: Thompson, Kenneth Earl
Abstract:: The purpose of the present study was to determine the association of initial weight, average daily gain, days on feed, percent total digestible nutrients (TDN) and percent digestible protein in the ration with USDA carcass grade, marbling score, conformation score, back fat thickness and area of longissimus dorsi of beef...
Resource Type:: Masters Thesis
Full Text:: , _ - Dr. Walter H. Kennick Abstract approved: The purpose of the present study was to determine the

Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat

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:: Abstract approved: Redacted for Privacy Dr. Walter H. Kennick A 2x2 factorial experimental design with 2

The effects of ultra-hydrostatic pressurization of pre-rigor muscle on characteristics of economic importance

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:: Abstract approved: Redacted for Privacy Dir. Walter H. Kennick This study was designed to confirm or

Effect of varying dietary protein and energy levels on carcass quality in swine

Creator:: Kennick, Walter Herbert
Resource Type:: Masters Thesis
Full Text:: SWINE bJ WALTER DIBERT KDI IClt A THESIS OREGON STATE COLLEGE 1p. partial tultillment cd the

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

Creator:: Kennick, Walter Herbert
Resource Type:: Dissertation
Full Text:: -ele't'enth-rib cut Water of edible portion of ninth-ten t h eleventh-rib cut Ether extract of the eye

Milk production and progeny growth in crossbred sheep

Creator:: Torres-Hernandez, Glafiro
Resource Type:: Dissertation
Full Text:: . I thank Drs. Dave England, Walter Kennick, Lyle Calvin and Carl Schreck for serving on my graduate

Walter's cabin timber

Creator:: United States. Bureau of Land Management and Klamath Falls Resource Area
Resource Type:: Technical Report

ScholarsArchive@OSU

The effect of electrical current on bacteria on beef carcasses, on agar media and in suspensions

The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance

Applied and basic aspects of prerigor pressurization of bovine skeletal muscle

The effect of certain production factors and rates of gain on carcass characteristics of beef steers

Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat

The effects of ultra-hydrostatic pressurization of pre-rigor muscle on characteristics of economic importance

Effect of varying dietary protein and energy levels on carcass quality in swine

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

Milk production and progeny growth in crossbred sheep

Walter's cabin timber

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