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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
21

The effect of three temperatures of thawing upon certain characteristics of cooked frozen pork

Jeffrey, Maggie Lorene January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
22

Variation in some pork quality factors within and between selected pork muscles

Topel, David Glen. January 1962 (has links)
Call number: LD2668 .T4 1962 T66
23

Investigation of circular-saw cutting of meat carcasses for automation development

Crooks, David Alan January 1997 (has links)
No description available.
24

PACKAGING PROCEDURES TO EXTEND THE SHELFLIFE OF FRESH PORK.

Bojorquez Romo, Antonio. January 1985 (has links)
No description available.
25

Evaluation of a control programme for Taenia solium cysticercosis targetting human and porcine health

Zariquiey, Armando E. Gonzalez January 1997 (has links)
No description available.
26

Asymmetry and muscle proportion in pork carcasses

Chen, Yie-Shiung January 2010 (has links)
Digitized by Kansas Correctional Industries
27

Estimating oligopsony power in the United States market for slaughter hogs an error correction approach /

Sperling, Richard. January 2002 (has links)
Thesis (Ph. D.)--Ohio State University, 2002. / Title from first page of PDF file. Document formatted into pages; contains x, 94 p.; also includes graphics. Includes abstract and vita. Advisor: Ian M. Sheldon, Dept. of Agricultural, Environmental, and Development Economics. Includes bibliographical pdnerences (p. 83-94).
28

Pork: A Source of Home Meat Supply

Rigden, J. T. 11 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
29

Quality characteristics for fully-cooked ham, brine-cured prior to freezing

Wilson, Vicki L. 17 June 1991 (has links)
Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S) at -20°C for 90 days prior to heat processing and smoking. A second group was similarly cured and frozen, not stored (F/NS), but thawed immediately, and heat processed. The third group was cured and heat processed without frozen storage (NF/NS). The three treatments were concurrently evaluated for weight loss, total moisture, color, shear value, and lipid oxidation. A 10-member sensory panel evaluated treatment samples for intensity of seven characteristics. F/S hams had greater overall weight loss (p < .01) than both F/NS and NF/NS hams, and greater loss during freezing (p < .05) Smokehouse losses did not differ significantly, but were rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the other two treatments. F/S hams had greater (p < .05) L-values (lightness) than NF/NS hams, while b-values (yellowness) for F/S hams were greater (p < .05) than for other treatments. No differences were found in shear values or lipid oxidation by TBA analysis. Sensory panelists found F/S hams to be less firm and paler in color than other treatments (p < .01). For Treatment F/NS, a negative correlation (r < -0.8) was found to exist between sensory panel scores for color and percent weight loss. / Graduation date: 1992
30

Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork

Korten, Charles William 19 January 1960 (has links)
Graduation date: 1960

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