Spelling suggestions: "subject:"beef"" "subject:"reef""
1 |
A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meatLoy, Henry Wilbert January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
|
2 |
Composition of certain beef cuts as affected by grade and method of cookingRogers, Miriam January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
|
3 |
The effect of prerigor electrical stimulation of beef muscle on selected bacteriaNygaard, Michael DuWayne 14 August 1980 (has links)
This investigation was designed to study the possible effects of
the electrical stimulation of beef muscle on microorganisms present on
the meat surface during and after treatment. The effect of electric
current on microorganisms in minimal media suspension was also studied.
Cell viability before and after electrical treatment or exposure to
treated media was determined. Storage studies of meat tissue for five
days at 10°C were conducted to determine variations in microbial growth
of treated muscle. Growth curves of inoculum in ground electrically
stimulated beef and of organisms treated electrically were run to
determine lag time, growth rate, and ultimate cell density variations
due to the electrical treatment. The ATP pool of electrically treated
organisms was also studied in an effort to determine variations due to
the treatment which could alter the microbial growth characteristics.
In no instance did the results of this study show variations in
microbial growth characteristics which would be significant enough to
cause an extended shelf life of electrically stimulated beef. / Graduation date: 1981
|
4 |
Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus musclePratt, Joan Margaret 04 May 1977 (has links)
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 cooking losses
were determined also. Cooked samples were subjectively evaluated
by a trained panel of eight judges. Samples were judged for tenderness,
friability, juiciness, flavor, and number of chews before swallowing.
Paired-t statistical analysis of data indicated no significant
(P < 0.05) difference between the pressure-treated and untreated
meat in Warner-Bratzler shear values, myofibril protein solubility,
total moisture, water-holding capacity, total and evaporation cooking
losses, total nitrogen, and fat content. Pressure treatment resulted in significantly less drip cooking loss and higher pH for the raw and
cooked treated meat. Taste panel results showed no significant difference
between the pressure-treated and traditionally-aged untreated
meat in tenderness, juiciness, friability, flavor, and number of chews. / Graduation date: 1977
|
5 |
Feeding Management for Show SteersSprinkle, Jim 08 1900 (has links)
12 pp. / Large frame steers weigh from 1200 to 1400 pounds at finish weight, while medium frame steers are only around 700 pounds. This publication discusses how to select and feed a steer in order to get it to its' desired weight.
|
6 |
Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systemsLi, Yu-tsuan 03 September 1981 (has links)
The effect of 0% (all-beef) and 30% replacement of beef by hydrated
soy protein concentrate (beef-soy) on vitamin B₆ retention in meat
loaves was investigated. Vitamin B₆, moisture, fat and nitrogen contents
were determined in raw meat loaf mixtures, as well as in freshly baked,
held, chilled and microwave reheated all-beef and beef-soy loaves.
Baking time, internal temperature, weight of the loaves, and volume and
weight of the drip were recorded. Retention of vitamin B₆ and heating
losses of the all-beef and beef-soy loaves were calculated, based on
the raw meat loaf samples.
The beef-soy loaves required less time than the all-beef ones to
reach an internal temperature of 74°C in a 177°C oven. Compared to the
all-beef loaves, the weight of the beef-soy loaves was higher (P<0.05)
and the volume of the drip was lower (P<0.05). The all-beef and beef-soy
loaves were similar in fat and nitrogen content. Microwave reheating
lowered (P<0.05) moisture in both all-beef and beef-soy loaves.
Retention of vitamin B₆ in the all-beef and beef-soy loaves was
affected by treatment. In freshly baked loaves approximately 91% of
the vitamin B₆ was retained in the all-beef loaf, and 97% in the beef-soy
ones. Additional losses of vitamin B₆ occurred during holding at
95°C for one hour followed by 70°C for 15 minutes: all-beef and beef-soy
loaves, respectively, retained 80 and 89%. For the all-beef and
beef-soy loaves, respectively, 88 and 94% of the vitamin B₆ was retained
after chilled storage at 2.8°C for 24 hours; and 89 and 98% with microwave
reheating for four minutes. For the freshly baked and held all-beef
loaves, 4.3 and 5.7% of the vitamin B₆, respectively, was transferred
to the drip; and for the beef-soy loaves 0.6 and 0.8% of the vitamin B₆
was recovered in the drip. / Graduation date: 1982
|
7 |
Effect of atmospheric gases and packaging on the microbial quality, color and lipid content of beefTeasdale, Lee Douglas, 1950- January 1975 (has links)
No description available.
|
8 |
Influence of aging temperature on bovine sarcoplasmic proteinsThompson, Garet Barton 19 January 1967 (has links)
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. A sampling
schedule of 0, 1, 2, 3, 4, 7, and 10 days was followed.
Muscles held at only the 3°C temperature showed slightly
higher pH levels and superior water binding capacity than those
subjected to the high temperature aging treatment.
Up to three days storage, extractability of water soluble protein
was greatest from muscles held at the elevated temperature. After
the third day, however, extractability was greater for muscles held
at 3°C. Also during the first three days of aging, tyrosine-
tryptophan index ratios indicated protein breakdown to be greatest
in muscles subjected to the elevated temperature. Thereafter, proteolysis appeared to occur more rapidly in the muscles held at
3°C.
Color differences between muscles treated via the two storage
temperatures were marked. Spectrophotometric ratios (422/280 mμ)
of extracts showed that muscles held at the high temperature had
higher extractable levels of oxymyoglobin than ribs held at 3°C.
This difference remained apparent throughout the aging period.
Results of DEAE-cellulose ion exchange chromatography of
the sarcoplasmic proteins showed only minor variations in profiles
between the two aging treatments. Alterations did appear with time.
Profile alterations did not appear related to anticipated increases in
tenderness. / Graduation date: 1967
|
9 |
Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chlorideSuri, Balwant Rai 09 June 1955 (has links)
Graduation date: 1956
|
10 |
The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef musclesElkhalifa, Elamin Abdalla 21 February 1980 (has links)
Graduation date: 1980
|
Page generated in 0.035 seconds