Graduate Thesis Or Dissertation
 

The effect of the copper intake on the flavor and storage life of meat products

公开 Deposited

可下载的内容

下载PDF文件
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/5712m9930

Descriptions

Attribute NameValues
Creator
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 of these experiments the several species of animals were periodically weighed and bled. They were again bled at slaughtering time. Blood, liver and other tissues were analysed for copper content. Appropriate meat cuts from the several species were subjected to taste panels. On the basis of these tests it was not demonstrated that the levels of copper supplements used in these experiments produced any significant effect on meat flavors.
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
权利声明
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi using Capture Perfect 3.0 on a Canon DR-9050C in PDF format. CVista PdfCompressor 5.0 was used for pdf compression and textual OCR.
Replaces

关联

Parents:

This work has no parents.

属于 Collection:

单件

缩略图 标题 上传日期 公开度 行动
file details IdrisOmer1964.pdf 2017-08-22 公开 下载