Global ETD Search

31	Studies on factors affecting residual nitrite in and protein quality of cured meat Lee, Mooha. January 1982 (has links) Thesis (Ph. D.)--University of Wisconsin--Madison, 1982. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references. Meat Nitrites.
32	The biochemical characteristics of muscle make the meat Updike, M. Scott, January 2007 (has links) Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references (p. 107-128). Meat Proteomics.
33	Studies on intermediate moisture beef meat patties Fierheller, Murray Gordon January 1974 (has links) Recent studies have shown that intermediate moisture foods, while stable to microbial growth, are susceptible to chemical changes resulting in loss of quality. This study observed the effects of different water activities, citric acid contents, fat contents, and pH on lipid oxidation and non-enzymatic browning of a meat product. An intermediate moisture beef patty was produced by equilibrating and cooking the raw meat in various glycerol, water, citric acid and sodium chloride solutions. Experimental results showed that peroxide values increase with increasing water activities between Aw 0.655 and 0.818. Citric acid did not affect the formation of peroxides but prevented peroxide breakdown. There was a loss of the brown colour of the cooked meat patty and an increase in yellowness possibly due to oxidation. The loss of colouring and yellowing was greatest at low pH and high water activities. Non-enzymatic browning was not apparent. Lipid oxidation was the primary cause of the product deterioration. The shelf life was limited to three to four months by the development of rancid odours. / Land and Food Systems, Faculty of / Graduate Meat -- Preservation
34	Studies on proteins of bovine skeletal muscle during aging. Legore, Audley. January 1967 (has links) No description available. Meat Proteins
35	Catheptic enzymes of Bovine skeletal muscle. Lutalo-Bosa, Albert James. January 1970 (has links) No description available. Meat Muscles
36	Studies on defrosting methods for frozen beef. Bedirian, Papken January 1977 (has links) No description available. Frozen meat.
37	Effect of controlled gas atmosphere packaging upon the growth of Staphylococcus and Salmonella on fresh beef Luiten, Lynda Schulz January 1981 (has links) No description available. Meat -- Packaging. Meat -- Microbiology Beef.
38	The effect of ionising radiation on the appearance of meat Millar, Samuel John January 1994 (has links) No description available. 664 Irradiated meat; Meat colour
39	The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science (Food Science) at Lincoln University / Han, Jin. January 2008 (has links) Thesis (M. Sc.) -- Lincoln University, 2008. / Also available via the World Wide Web. Lamb (Meat) Lamb (Meat) Kiwifruit.
40	Developing the Australian lamb industry using action research / Turnbull, Elwin D. January 1900 (has links) Thesis (M. Sc.)--University of Western Sydney, Hawkesbury, 1992. Lamb meat industry Lamb (Meat)

Search results