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The effect of three temperatures of thawing upon certain characteristics of cooked frozen porkJeffrey, Maggie Lorene January 2011 (has links)
Typescript, etc. / Digitized by Kansas State University Libraries
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Variation in some pork quality factors within and between selected pork musclesTopel, David Glen. January 1962 (has links)
Call number: LD2668 .T4 1962 T66
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Investigation of circular-saw cutting of meat carcasses for automation developmentCrooks, David Alan January 1997 (has links)
No description available.
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PACKAGING PROCEDURES TO EXTEND THE SHELFLIFE OF FRESH PORK.Bojorquez Romo, Antonio. January 1985 (has links)
No description available.
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Evaluation of a control programme for Taenia solium cysticercosis targetting human and porcine healthZariquiey, Armando E. Gonzalez January 1997 (has links)
No description available.
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Asymmetry and muscle proportion in pork carcassesChen, Yie-Shiung January 2010 (has links)
Digitized by Kansas Correctional Industries
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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).
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Pork: A Source of Home Meat SupplyRigden, 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.
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Quality characteristics for fully-cooked ham, brine-cured prior to freezingWilson, 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
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Changes in nitrogenous and sensory characteristics during storage of precooked irradiated porkKorten, Charles William 19 January 1960 (has links)
Graduation date: 1960
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