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You searched for +publisher:"Colorado State University" +contributor:("Belk, Keith E."). Showing records 1 – 30 of 44 total matches.

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Colorado State University

1. Thomas, Kevin Michael. CHARACTERIZATION OF THE RESISTOME AND MICROBIOME OF RETAIL MEATS PROCESSED FROM CARCASSES OF CONVENTIONALLY AND NATURALLY RAISED CATTLE.

Degree: MS(M.S.), Animal Sciences, 2019, Colorado State University

 Concern over human exposure to antimicrobial resistance (AMR) via consumption of meat products has raised questions about use of antimicrobial drugs in food-animal production. This… (more)

Subjects/Keywords: Meatagenomics; Resistome; Microbiome; Antimicrobial Resistance

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APA (6th Edition):

Thomas, K. M. (2019). CHARACTERIZATION OF THE RESISTOME AND MICROBIOME OF RETAIL MEATS PROCESSED FROM CARCASSES OF CONVENTIONALLY AND NATURALLY RAISED CATTLE. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/195254

Chicago Manual of Style (16th Edition):

Thomas, Kevin Michael. “CHARACTERIZATION OF THE RESISTOME AND MICROBIOME OF RETAIL MEATS PROCESSED FROM CARCASSES OF CONVENTIONALLY AND NATURALLY RAISED CATTLE.” 2019. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/195254.

MLA Handbook (7th Edition):

Thomas, Kevin Michael. “CHARACTERIZATION OF THE RESISTOME AND MICROBIOME OF RETAIL MEATS PROCESSED FROM CARCASSES OF CONVENTIONALLY AND NATURALLY RAISED CATTLE.” 2019. Web. 14 Dec 2019.

Vancouver:

Thomas KM. CHARACTERIZATION OF THE RESISTOME AND MICROBIOME OF RETAIL MEATS PROCESSED FROM CARCASSES OF CONVENTIONALLY AND NATURALLY RAISED CATTLE. [Internet] [Masters thesis]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/195254.

Council of Science Editors:

Thomas KM. CHARACTERIZATION OF THE RESISTOME AND MICROBIOME OF RETAIL MEATS PROCESSED FROM CARCASSES OF CONVENTIONALLY AND NATURALLY RAISED CATTLE. [Masters Thesis]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/195254


Colorado State University

2. Sewald, Dan. Evaluations that increase value for pork export products.

Degree: MS(M.S.), Animal Sciences, 2018, Colorado State University

 Experiment 1: An evaluation of the suitability of porcine lung tissue for human consumption. This study was conducted to provide evidence of the safety of… (more)

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APA (6th Edition):

Sewald, D. (2018). Evaluations that increase value for pork export products. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/185699

Chicago Manual of Style (16th Edition):

Sewald, Dan. “Evaluations that increase value for pork export products.” 2018. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/185699.

MLA Handbook (7th Edition):

Sewald, Dan. “Evaluations that increase value for pork export products.” 2018. Web. 14 Dec 2019.

Vancouver:

Sewald D. Evaluations that increase value for pork export products. [Internet] [Masters thesis]. Colorado State University; 2018. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/185699.

Council of Science Editors:

Sewald D. Evaluations that increase value for pork export products. [Masters Thesis]. Colorado State University; 2018. Available from: http://hdl.handle.net/10217/185699


Colorado State University

3. Weinroth, Margaret. SHOTGUN METAGENOMIC AND 16S rRNA GENE SEQUENCING INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN THE BEEF SUPPLY CHAIN.

Degree: PhD, Animal Sciences, 2019, Colorado State University

 Antibiotic resistant bacterial infections are a growing public health issue. In food producing animals, there is a concern that using antibiotics will increase the risk… (more)

Subjects/Keywords: beef; resistome; microbiome; AMR

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APA (6th Edition):

Weinroth, M. (2019). SHOTGUN METAGENOMIC AND 16S rRNA GENE SEQUENCING INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN THE BEEF SUPPLY CHAIN. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/195260

Chicago Manual of Style (16th Edition):

Weinroth, Margaret. “SHOTGUN METAGENOMIC AND 16S rRNA GENE SEQUENCING INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN THE BEEF SUPPLY CHAIN.” 2019. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/195260.

MLA Handbook (7th Edition):

Weinroth, Margaret. “SHOTGUN METAGENOMIC AND 16S rRNA GENE SEQUENCING INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN THE BEEF SUPPLY CHAIN.” 2019. Web. 14 Dec 2019.

Vancouver:

Weinroth M. SHOTGUN METAGENOMIC AND 16S rRNA GENE SEQUENCING INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN THE BEEF SUPPLY CHAIN. [Internet] [Doctoral dissertation]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/195260.

Council of Science Editors:

Weinroth M. SHOTGUN METAGENOMIC AND 16S rRNA GENE SEQUENCING INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN THE BEEF SUPPLY CHAIN. [Doctoral Dissertation]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/195260


Colorado State University

4. Doster, Enrique. EPIDEMIOLOGICAL INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN BEEF PRODUCTION USING METAGENOMIC SEQUENCING.

Degree: PhD, Microbiology, Immunology, and Pathology, 2019, Colorado State University

 Globally, the emergence of antimicrobial resistance (AMR) resulting in treatment failure is recognized as a growing public health threat. Antimicrobial use practices used in beef… (more)

Subjects/Keywords: beef production; Metagenomic sequencing; resistome; Epidemiology; Antimicrobial resistance; microbiome

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APA (6th Edition):

Doster, E. (2019). EPIDEMIOLOGICAL INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN BEEF PRODUCTION USING METAGENOMIC SEQUENCING. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/197442

Chicago Manual of Style (16th Edition):

Doster, Enrique. “EPIDEMIOLOGICAL INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN BEEF PRODUCTION USING METAGENOMIC SEQUENCING.” 2019. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/197442.

MLA Handbook (7th Edition):

Doster, Enrique. “EPIDEMIOLOGICAL INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN BEEF PRODUCTION USING METAGENOMIC SEQUENCING.” 2019. Web. 14 Dec 2019.

Vancouver:

Doster E. EPIDEMIOLOGICAL INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN BEEF PRODUCTION USING METAGENOMIC SEQUENCING. [Internet] [Doctoral dissertation]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/197442.

Council of Science Editors:

Doster E. EPIDEMIOLOGICAL INVESTIGATION OF ANTIMICROBIAL RESISTANCE IN BEEF PRODUCTION USING METAGENOMIC SEQUENCING. [Doctoral Dissertation]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/197442


Colorado State University

5. Kiel, Rinara C. Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth.

Degree: MS(M.S.), Animal Sciences, 2017, Colorado State University

 This study was conducted to: (i) utilize fluorescently-tagged Salmonella to assess distribution of Salmonella in a rendered fat matrix; (ii) assess the influence of post-inoculation… (more)

Subjects/Keywords: moisture; rendering; survival; Poultry Fat; impurity; Salmonella

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APA (6th Edition):

Kiel, R. C. (2017). Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/178926

Chicago Manual of Style (16th Edition):

Kiel, Rinara C. “Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth.” 2017. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/178926.

MLA Handbook (7th Edition):

Kiel, Rinara C. “Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth.” 2017. Web. 14 Dec 2019.

Vancouver:

Kiel RC. Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth. [Internet] [Masters thesis]. Colorado State University; 2017. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/178926.

Council of Science Editors:

Kiel RC. Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth. [Masters Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/178926


Colorado State University

6. Noyes, Noelle Robertson. Epidemiology and ecology of antimicrobial use and resistance in North American beef production systems, The.

Degree: PhD, Clinical Sciences, 2016, Colorado State University

 Antimicrobial resistance (AMR) is a critical public health issue (1), and analysis of historical Escherichia coli isolates reveals that AMR has been increasing steadily since… (more)

Subjects/Keywords: Antimicrobial use; Feedlot; Resistome; Cattle; Antimicrobial resistance; Microbiome

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APA (6th Edition):

Noyes, N. R. (2016). Epidemiology and ecology of antimicrobial use and resistance in North American beef production systems, The. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/173328

Chicago Manual of Style (16th Edition):

Noyes, Noelle Robertson. “Epidemiology and ecology of antimicrobial use and resistance in North American beef production systems, The.” 2016. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/173328.

MLA Handbook (7th Edition):

Noyes, Noelle Robertson. “Epidemiology and ecology of antimicrobial use and resistance in North American beef production systems, The.” 2016. Web. 14 Dec 2019.

Vancouver:

Noyes NR. Epidemiology and ecology of antimicrobial use and resistance in North American beef production systems, The. [Internet] [Doctoral dissertation]. Colorado State University; 2016. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/173328.

Council of Science Editors:

Noyes NR. Epidemiology and ecology of antimicrobial use and resistance in North American beef production systems, The. [Doctoral Dissertation]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173328


Colorado State University

7. Kesterson, Hannah Faith. Nutrient analysis of ten raw U.S. beef variety meat items and beef flavor myology.

Degree: MS(M.S.), Animal Sciences, 2018, Colorado State University

 Many factors play a role in decision-making related to food and diet; these are closely linked to preferences and personal values in populations with access… (more)

Subjects/Keywords: flavor; nutrition; variety meat; nutrient; beef; offal

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APA (6th Edition):

Kesterson, H. F. (2018). Nutrient analysis of ten raw U.S. beef variety meat items and beef flavor myology. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/191483

Chicago Manual of Style (16th Edition):

Kesterson, Hannah Faith. “Nutrient analysis of ten raw U.S. beef variety meat items and beef flavor myology.” 2018. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/191483.

MLA Handbook (7th Edition):

Kesterson, Hannah Faith. “Nutrient analysis of ten raw U.S. beef variety meat items and beef flavor myology.” 2018. Web. 14 Dec 2019.

Vancouver:

Kesterson HF. Nutrient analysis of ten raw U.S. beef variety meat items and beef flavor myology. [Internet] [Masters thesis]. Colorado State University; 2018. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/191483.

Council of Science Editors:

Kesterson HF. Nutrient analysis of ten raw U.S. beef variety meat items and beef flavor myology. [Masters Thesis]. Colorado State University; 2018. Available from: http://hdl.handle.net/10217/191483


Colorado State University

8. Foraker, Blake Austin. Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle.

Degree: MS(M.S.), Animal Sciences, 2019, Colorado State University

 The objective of this study was to identify flavor and tenderness differences in beef aged for different lengths of time and using different methods. Strip… (more)

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APA (6th Edition):

Foraker, B. A. (2019). Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/193154

Chicago Manual of Style (16th Edition):

Foraker, Blake Austin. “Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle.” 2019. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/193154.

MLA Handbook (7th Edition):

Foraker, Blake Austin. “Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle.” 2019. Web. 14 Dec 2019.

Vancouver:

Foraker BA. Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle. [Internet] [Masters thesis]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/193154.

Council of Science Editors:

Foraker BA. Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle. [Masters Thesis]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/193154


Colorado State University

9. Klauer, Brenna Lynne. Mapping temperature decline in beef cattle during conventional chilling.

Degree: MS(M.S.), Animal Sciences, 2019, Colorado State University

 A continued increase in beef carcass weights has likely caused need to adjust chilling practices in order to chill carcasses appropriately with respect to food… (more)

Subjects/Keywords: Carcass Size; Beef; Conventional Chilling

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APA (6th Edition):

Klauer, B. L. (2019). Mapping temperature decline in beef cattle during conventional chilling. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/195237

Chicago Manual of Style (16th Edition):

Klauer, Brenna Lynne. “Mapping temperature decline in beef cattle during conventional chilling.” 2019. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/195237.

MLA Handbook (7th Edition):

Klauer, Brenna Lynne. “Mapping temperature decline in beef cattle during conventional chilling.” 2019. Web. 14 Dec 2019.

Vancouver:

Klauer BL. Mapping temperature decline in beef cattle during conventional chilling. [Internet] [Masters thesis]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/195237.

Council of Science Editors:

Klauer BL. Mapping temperature decline in beef cattle during conventional chilling. [Masters Thesis]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/195237


Colorado State University

10. Allahodjibeye Djimsa, Blanchefort. Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality.

Degree: PhD, Animal Sciences, 2019, Colorado State University

 Increasing carcass sizes and mass make it difficult for packers to appropriately chill beef carcasses, resulting in issues associated with tenderness and color. The wide… (more)

Subjects/Keywords: carcass size; electrical stimulation; temperature decline; chilling rate; beef quality; nonlinear modeling

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APA (6th Edition):

Allahodjibeye Djimsa, B. (2019). Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/195264

Chicago Manual of Style (16th Edition):

Allahodjibeye Djimsa, Blanchefort. “Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality.” 2019. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/195264.

MLA Handbook (7th Edition):

Allahodjibeye Djimsa, Blanchefort. “Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality.” 2019. Web. 14 Dec 2019.

Vancouver:

Allahodjibeye Djimsa B. Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality. [Internet] [Doctoral dissertation]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/195264.

Council of Science Editors:

Allahodjibeye Djimsa B. Understanding the impact of carcass size, chilling rate, and electrical stimulation on beef quality. [Doctoral Dissertation]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/195264


Colorado State University

11. Luzardo, Santiago. Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.

Degree: PhD, Animal Sciences, 2016, Colorado State University

 The objective of this study was to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on… (more)

Subjects/Keywords: microbial growth; production system; strip loin; packaging; beef; shelf-life

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APA (6th Edition):

Luzardo, S. (2016). Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/173338

Chicago Manual of Style (16th Edition):

Luzardo, Santiago. “Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.” 2016. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/173338.

MLA Handbook (7th Edition):

Luzardo, Santiago. “Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.” 2016. Web. 14 Dec 2019.

Vancouver:

Luzardo S. Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems. [Internet] [Doctoral dissertation]. Colorado State University; 2016. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/173338.

Council of Science Editors:

Luzardo S. Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems. [Doctoral Dissertation]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173338


Colorado State University

12. Woerner, Christy M. Effects of various processing techniques and interventions on beef safety and shelf-life.

Degree: MS(M.S.), Animal Sciences, 2017, Colorado State University

 Two experiments were conducted; the first evaluated decrease in log survival of pathogenic bacterial populations using three antimicrobial interventions (Peroxyacetic acid – PAA; Lactic Acid… (more)

Subjects/Keywords: Beef; Shelf-Life; Pathogens; Antimicrobial

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APA (6th Edition):

Woerner, C. M. (2017). Effects of various processing techniques and interventions on beef safety and shelf-life. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/181465

Chicago Manual of Style (16th Edition):

Woerner, Christy M. “Effects of various processing techniques and interventions on beef safety and shelf-life.” 2017. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/181465.

MLA Handbook (7th Edition):

Woerner, Christy M. “Effects of various processing techniques and interventions on beef safety and shelf-life.” 2017. Web. 14 Dec 2019.

Vancouver:

Woerner CM. Effects of various processing techniques and interventions on beef safety and shelf-life. [Internet] [Masters thesis]. Colorado State University; 2017. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/181465.

Council of Science Editors:

Woerner CM. Effects of various processing techniques and interventions on beef safety and shelf-life. [Masters Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/181465


Colorado State University

13. Semler, Megan Lynn. Effect of USDA Carcass Maturity on Eating Quality of Beef From Fed Steers and HeifersThat Have Been Classified Into Maturity Groups Using Dentition.

Degree: MS(M.S.), Animal Sciences, 2015, Colorado State University

 Objectives were to compare sensory properties of LM steaks from A maturity and B maturity or older carcasses that were produced by grain finished steers… (more)

Subjects/Keywords: carcass; grading; quality; dentition; beef; maturity

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APA (6th Edition):

Semler, M. L. (2015). Effect of USDA Carcass Maturity on Eating Quality of Beef From Fed Steers and HeifersThat Have Been Classified Into Maturity Groups Using Dentition. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/166985

Chicago Manual of Style (16th Edition):

Semler, Megan Lynn. “Effect of USDA Carcass Maturity on Eating Quality of Beef From Fed Steers and HeifersThat Have Been Classified Into Maturity Groups Using Dentition.” 2015. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/166985.

MLA Handbook (7th Edition):

Semler, Megan Lynn. “Effect of USDA Carcass Maturity on Eating Quality of Beef From Fed Steers and HeifersThat Have Been Classified Into Maturity Groups Using Dentition.” 2015. Web. 14 Dec 2019.

Vancouver:

Semler ML. Effect of USDA Carcass Maturity on Eating Quality of Beef From Fed Steers and HeifersThat Have Been Classified Into Maturity Groups Using Dentition. [Internet] [Masters thesis]. Colorado State University; 2015. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/166985.

Council of Science Editors:

Semler ML. Effect of USDA Carcass Maturity on Eating Quality of Beef From Fed Steers and HeifersThat Have Been Classified Into Maturity Groups Using Dentition. [Masters Thesis]. Colorado State University; 2015. Available from: http://hdl.handle.net/10217/166985


Colorado State University

14. Levey, Jennifer R. Ground beef degradation : evolution of chemical and microbial properties and sensory characteristics during shelf-life.

Degree: MS(M.S.), Animal Sciences, 2019, Colorado State University

 Two separate experiments were conducted on the same lots of ground beef. The first experiment aimed to examine changes in culture-dependent microbes and the changes… (more)

Subjects/Keywords: Color; Ground Beef; Volatile Organic Compounds; GC/MS; 16S Amplicon Sequencing; Shelf-Life

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APA (6th Edition):

Levey, J. R. (2019). Ground beef degradation : evolution of chemical and microbial properties and sensory characteristics during shelf-life. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/195281

Chicago Manual of Style (16th Edition):

Levey, Jennifer R. “Ground beef degradation : evolution of chemical and microbial properties and sensory characteristics during shelf-life.” 2019. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/195281.

MLA Handbook (7th Edition):

Levey, Jennifer R. “Ground beef degradation : evolution of chemical and microbial properties and sensory characteristics during shelf-life.” 2019. Web. 14 Dec 2019.

Vancouver:

Levey JR. Ground beef degradation : evolution of chemical and microbial properties and sensory characteristics during shelf-life. [Internet] [Masters thesis]. Colorado State University; 2019. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/195281.

Council of Science Editors:

Levey JR. Ground beef degradation : evolution of chemical and microbial properties and sensory characteristics during shelf-life. [Masters Thesis]. Colorado State University; 2019. Available from: http://hdl.handle.net/10217/195281


Colorado State University

15. Adams, Tanner Scott. Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes.

Degree: MS(M.S.), Animal Sciences, 2016, Colorado State University

 Experiments were conducted on ground beef patties as well as pure fat and lean samples manufactured using various sources and production techniques. Differences among 5… (more)

Subjects/Keywords: cattle; flavor; beef; meat; feeding

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APA (6th Edition):

Adams, T. S. (2016). Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/173539

Chicago Manual of Style (16th Edition):

Adams, Tanner Scott. “Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes.” 2016. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/173539.

MLA Handbook (7th Edition):

Adams, Tanner Scott. “Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes.” 2016. Web. 14 Dec 2019.

Vancouver:

Adams TS. Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes. [Internet] [Masters thesis]. Colorado State University; 2016. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/173539.

Council of Science Editors:

Adams TS. Identifying and characterizing the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes. [Masters Thesis]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173539


Colorado State University

16. Hoffman, Travis William. Benchmark of lamb quality in U.S. retail and foodservice markets.

Degree: PhD, Animal Sciences, 2016, Colorado State University

 Quality is an accumulation of attributes that satisfy customer preferences and expectations. Lamb quality is a moving target that means different things to the supply… (more)

Subjects/Keywords: economics; foodservice; lamb; quality; retail

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APA (6th Edition):

Hoffman, T. W. (2016). Benchmark of lamb quality in U.S. retail and foodservice markets. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/170412

Chicago Manual of Style (16th Edition):

Hoffman, Travis William. “Benchmark of lamb quality in U.S. retail and foodservice markets.” 2016. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/170412.

MLA Handbook (7th Edition):

Hoffman, Travis William. “Benchmark of lamb quality in U.S. retail and foodservice markets.” 2016. Web. 14 Dec 2019.

Vancouver:

Hoffman TW. Benchmark of lamb quality in U.S. retail and foodservice markets. [Internet] [Doctoral dissertation]. Colorado State University; 2016. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/170412.

Council of Science Editors:

Hoffman TW. Benchmark of lamb quality in U.S. retail and foodservice markets. [Doctoral Dissertation]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/170412


Colorado State University

17. Gifford, Cody Lynn. Complete nutrient analysis of grain finished and grass finished lamb.

Degree: MS(M.S.), Animal Sciences, 2016, Colorado State University

 Health conscious consumers continue to search for foods that are nutrient dense. Nutrient labeling of foods allows consumers to select foods based on nutrient composition.… (more)

Subjects/Keywords: Grass-Finished; Nutrients; Lamb; Grain-Finished

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APA (6th Edition):

Gifford, C. L. (2016). Complete nutrient analysis of grain finished and grass finished lamb. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/173540

Chicago Manual of Style (16th Edition):

Gifford, Cody Lynn. “Complete nutrient analysis of grain finished and grass finished lamb.” 2016. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/173540.

MLA Handbook (7th Edition):

Gifford, Cody Lynn. “Complete nutrient analysis of grain finished and grass finished lamb.” 2016. Web. 14 Dec 2019.

Vancouver:

Gifford CL. Complete nutrient analysis of grain finished and grass finished lamb. [Internet] [Masters thesis]. Colorado State University; 2016. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/173540.

Council of Science Editors:

Gifford CL. Complete nutrient analysis of grain finished and grass finished lamb. [Masters Thesis]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173540

18. Davis, Haley E. Efficacy of antimicrobials using an innovative, new electrostatic application system on Salmonella-inoculated poultry parts.

Degree: MS(M.S.), Animal Sciences, 2017, Colorado State University

 Two studies were conducted to evaluate efficacy of peroxyacetic acid (PAA) as an antimicrobial intervention treatment when applied electrostatically, in reducing inoculated populations of Salmonella… (more)

Subjects/Keywords: Electrostatics; Salmonella; Peroxyacetic Acid (PAA); Antimicrobials

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APA (6th Edition):

Davis, H. E. (2017). Efficacy of antimicrobials using an innovative, new electrostatic application system on Salmonella-inoculated poultry parts. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/178936

Chicago Manual of Style (16th Edition):

Davis, Haley E. “Efficacy of antimicrobials using an innovative, new electrostatic application system on Salmonella-inoculated poultry parts.” 2017. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/178936.

MLA Handbook (7th Edition):

Davis, Haley E. “Efficacy of antimicrobials using an innovative, new electrostatic application system on Salmonella-inoculated poultry parts.” 2017. Web. 14 Dec 2019.

Vancouver:

Davis HE. Efficacy of antimicrobials using an innovative, new electrostatic application system on Salmonella-inoculated poultry parts. [Internet] [Masters thesis]. Colorado State University; 2017. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/178936.

Council of Science Editors:

Davis HE. Efficacy of antimicrobials using an innovative, new electrostatic application system on Salmonella-inoculated poultry parts. [Masters Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/178936

19. Sexton, Ty L. Salmonella contamination in poultry – are we missing a potential reservoir?.

Degree: MS(M.S.), Animal Sciences, 2018, Colorado State University

 The objective of this study was to assess presence and characteristics of Salmonella enterica found in synovial fluid of broiler carcasses. Synovial fluid of three… (more)

Subjects/Keywords: Salmonella; Poultry; Synovial Fluid

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APA (6th Edition):

Sexton, T. L. (2018). Salmonella contamination in poultry – are we missing a potential reservoir?. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/185641

Chicago Manual of Style (16th Edition):

Sexton, Ty L. “Salmonella contamination in poultry – are we missing a potential reservoir?.” 2018. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/185641.

MLA Handbook (7th Edition):

Sexton, Ty L. “Salmonella contamination in poultry – are we missing a potential reservoir?.” 2018. Web. 14 Dec 2019.

Vancouver:

Sexton TL. Salmonella contamination in poultry – are we missing a potential reservoir?. [Internet] [Masters thesis]. Colorado State University; 2018. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/185641.

Council of Science Editors:

Sexton TL. Salmonella contamination in poultry – are we missing a potential reservoir?. [Masters Thesis]. Colorado State University; 2018. Available from: http://hdl.handle.net/10217/185641

20. Murphy, Rachel Lynn. Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil.

Degree: MS(M.S.), Animal Sciences, 2017, Colorado State University

 Rendered oils and fats are commonly used in pet food products. Given the implementation of the Food Safety Modernization Act (FSMA), which enforces a zero… (more)

Subjects/Keywords: Escherichia coli O157:H7; Salmonella; z-values; rendering; D-values; used cooking oil

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APA (6th Edition):

Murphy, R. L. (2017). Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/178823

Chicago Manual of Style (16th Edition):

Murphy, Rachel Lynn. “Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil.” 2017. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/178823.

MLA Handbook (7th Edition):

Murphy, Rachel Lynn. “Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil.” 2017. Web. 14 Dec 2019.

Vancouver:

Murphy RL. Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil. [Internet] [Masters thesis]. Colorado State University; 2017. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/178823.

Council of Science Editors:

Murphy RL. Thermal inactivation of Salmonella and Escherichia coli O157:H7 in heat treated, recycled used cooking oil. [Masters Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/178823

21. Shubert, Danielle Marie. Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks.

Degree: MS(M.S.), Animal Sciences, 2016, Colorado State University

 The objective of this study was to quantify consumer preferences for steak thickness and cookery method. Paired strip loins from 38 carcasses with Small marbling… (more)

Subjects/Keywords: Palatability; Tenderness; Steak Thickness; Cookery Method

…in coolers to the Colorado State University Meat Laboratory. Each strip loin was cut into 2… 

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APA (6th Edition):

Shubert, D. M. (2016). Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/173498

Chicago Manual of Style (16th Edition):

Shubert, Danielle Marie. “Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks.” 2016. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/173498.

MLA Handbook (7th Edition):

Shubert, Danielle Marie. “Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks.” 2016. Web. 14 Dec 2019.

Vancouver:

Shubert DM. Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks. [Internet] [Masters thesis]. Colorado State University; 2016. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/173498.

Council of Science Editors:

Shubert DM. Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks. [Masters Thesis]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173498


Colorado State University

22. de Paula e Mancilha, Talita. Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef.

Degree: MS(M.S.), Animal Sciences, 2017, Colorado State University

To view the abstract, please see the full text of the document. Advisors/Committee Members: Belk, Keith E. (advisor), Woerner, Dale R. (advisor), Martin, Jennifer (committee member), Heuberger, Adam (committee member).

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APA (6th Edition):

de Paula e Mancilha, T. (2017). Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/178932

Chicago Manual of Style (16th Edition):

de Paula e Mancilha, Talita. “Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef.” 2017. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/178932.

MLA Handbook (7th Edition):

de Paula e Mancilha, Talita. “Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef.” 2017. Web. 14 Dec 2019.

Vancouver:

de Paula e Mancilha T. Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef. [Internet] [Masters thesis]. Colorado State University; 2017. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/178932.

Council of Science Editors:

de Paula e Mancilha T. Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef. [Masters Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/178932


Colorado State University

23. Dixon, Cheyenne Lee. Quantifying the "aging response" and nutrient composition for muscles of the beef round.

Degree: MS(M.S.), Animal Sciences, 2007, Colorado State University

 The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. For the… (more)

Subjects/Keywords: Beef  – Quality

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APA (6th Edition):

Dixon, C. L. (2007). Quantifying the "aging response" and nutrient composition for muscles of the beef round. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/45989

Chicago Manual of Style (16th Edition):

Dixon, Cheyenne Lee. “Quantifying the "aging response" and nutrient composition for muscles of the beef round.” 2007. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/45989.

MLA Handbook (7th Edition):

Dixon, Cheyenne Lee. “Quantifying the "aging response" and nutrient composition for muscles of the beef round.” 2007. Web. 14 Dec 2019.

Vancouver:

Dixon CL. Quantifying the "aging response" and nutrient composition for muscles of the beef round. [Internet] [Masters thesis]. Colorado State University; 2007. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/45989.

Council of Science Editors:

Dixon CL. Quantifying the "aging response" and nutrient composition for muscles of the beef round. [Masters Thesis]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/45989


Colorado State University

24. Britton, Brianna C. Effects of antimicrobial interventions on food safety and an assessment of the Colorado pork supply.

Degree: MS(M.S.), Animal Sciences, 2018, Colorado State University

To view the abstract, please see the full text of the document. Advisors/Committee Members: Woerner, Dale R. (advisor), Belk, Keith E. (advisor), Geornaras, Ifigenia (committee member), Prenni, Jessica E. (committee member).

Subjects/Keywords: Colorado; Food Safety; Salmonella; Escherichia coli; Antimicrobial; Pork

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APA (6th Edition):

Britton, B. C. (2018). Effects of antimicrobial interventions on food safety and an assessment of the Colorado pork supply. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/191426

Chicago Manual of Style (16th Edition):

Britton, Brianna C. “Effects of antimicrobial interventions on food safety and an assessment of the Colorado pork supply.” 2018. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/191426.

MLA Handbook (7th Edition):

Britton, Brianna C. “Effects of antimicrobial interventions on food safety and an assessment of the Colorado pork supply.” 2018. Web. 14 Dec 2019.

Vancouver:

Britton BC. Effects of antimicrobial interventions on food safety and an assessment of the Colorado pork supply. [Internet] [Masters thesis]. Colorado State University; 2018. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/191426.

Council of Science Editors:

Britton BC. Effects of antimicrobial interventions on food safety and an assessment of the Colorado pork supply. [Masters Thesis]. Colorado State University; 2018. Available from: http://hdl.handle.net/10217/191426


Colorado State University

25. Steger, Jessica Renee. Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance.

Degree: MS(M.S.), Animal Sciences, 2007, Colorado State University

To view the abstract, please see the full text of the document. Advisors/Committee Members: Woerner, Dale R. (advisor), Belk, Keith E. (committee member), Tatum, J. Daryl (committee member), Pendell, Dustin L. (committee member).

Subjects/Keywords: Holstein; conformation; muscle; beef; beta-agonist

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APA (6th Edition):

Steger, J. R. (2007). Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/88603

Chicago Manual of Style (16th Edition):

Steger, Jessica Renee. “Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance.” 2007. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/88603.

MLA Handbook (7th Edition):

Steger, Jessica Renee. “Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance.” 2007. Web. 14 Dec 2019.

Vancouver:

Steger JR. Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance. [Internet] [Masters thesis]. Colorado State University; 2007. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/88603.

Council of Science Editors:

Steger JR. Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance. [Masters Thesis]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/88603


Colorado State University

26. Gupta, Shivani. Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces.

Degree: PhD, Animal Sciences, 2007, Colorado State University

To view the abstract, please see the full text of the document. Advisors/Committee Members: Sofos, John N. (advisor), Nightingale, Kendra K. (committee member), Belk, Keith E. (committee member), Kendall, Patricia A. (committee member).

Subjects/Keywords: beef; tenderization; L. monocytogenes; Escherichia coli O157:H7

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APA (6th Edition):

Gupta, S. (2007). Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/67445

Chicago Manual of Style (16th Edition):

Gupta, Shivani. “Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces.” 2007. Doctoral Dissertation, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/67445.

MLA Handbook (7th Edition):

Gupta, Shivani. “Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces.” 2007. Web. 14 Dec 2019.

Vancouver:

Gupta S. Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces. [Internet] [Doctoral dissertation]. Colorado State University; 2007. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/67445.

Council of Science Editors:

Gupta S. Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces. [Doctoral Dissertation]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/67445


Colorado State University

27. Webb, Megan Jean. Consumer preferences for beef flavor.

Degree: MS(M.S.), Animal Sciences, 2007, Colorado State University

 For consumer satisfaction to occur, beef retailers and producers must continuously provide beef that contributes to desirable beef flavor. The objectives of this research was:… (more)

Subjects/Keywords: beef; preference; flavor; consist

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APA (6th Edition):

Webb, M. J. (2007). Consumer preferences for beef flavor. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/88612

Chicago Manual of Style (16th Edition):

Webb, Megan Jean. “Consumer preferences for beef flavor.” 2007. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/88612.

MLA Handbook (7th Edition):

Webb, Megan Jean. “Consumer preferences for beef flavor.” 2007. Web. 14 Dec 2019.

Vancouver:

Webb MJ. Consumer preferences for beef flavor. [Internet] [Masters thesis]. Colorado State University; 2007. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/88612.

Council of Science Editors:

Webb MJ. Consumer preferences for beef flavor. [Masters Thesis]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/88612


Colorado State University

28. Karney, Erin D. Effects of extended postmortem aging on selected beef muscles intended for retail sale.

Degree: MS(M.S.), Animal Sciences, 2007, Colorado State University

 In order to mimic beef commonly found in retail supermarkets, paired strip loins (NAMP180) and top sirloin butts (NAMP #184) were obtained from USDA Choice… (more)

Subjects/Keywords: aging; beef; color; sirloin; strip loin; tenderness

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APA (6th Edition):

Karney, E. D. (2007). Effects of extended postmortem aging on selected beef muscles intended for retail sale. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/82643

Chicago Manual of Style (16th Edition):

Karney, Erin D. “Effects of extended postmortem aging on selected beef muscles intended for retail sale.” 2007. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/82643.

MLA Handbook (7th Edition):

Karney, Erin D. “Effects of extended postmortem aging on selected beef muscles intended for retail sale.” 2007. Web. 14 Dec 2019.

Vancouver:

Karney ED. Effects of extended postmortem aging on selected beef muscles intended for retail sale. [Internet] [Masters thesis]. Colorado State University; 2007. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/82643.

Council of Science Editors:

Karney ED. Effects of extended postmortem aging on selected beef muscles intended for retail sale. [Masters Thesis]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/82643


Colorado State University

29. Scott, Brittney R. Efficacy of antimicrobial compounds against Salmonella spp., Escherichia coli O157:H7, non-O157 Escherichia coli, and non-pathogenic Escherichia coli on beef and poultry.

Degree: MS(M.S.), Animal Sciences, 2015, Colorado State University

To view the abstract, please see the full text of the document. Advisors/Committee Members: Delmore, Robert J. (advisor), Belk, Keith E. (advisor), Woerner, Dale R. (committee member), Bunning, Marisa (committee member).

Subjects/Keywords: Beef; non-O157 STEC; Salmonella; Escherichia coli O157:H7; antimicrobial; Poultry

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APA (6th Edition):

Scott, B. R. (2015). Efficacy of antimicrobial compounds against Salmonella spp., Escherichia coli O157:H7, non-O157 Escherichia coli, and non-pathogenic Escherichia coli on beef and poultry. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/167013

Chicago Manual of Style (16th Edition):

Scott, Brittney R. “Efficacy of antimicrobial compounds against Salmonella spp., Escherichia coli O157:H7, non-O157 Escherichia coli, and non-pathogenic Escherichia coli on beef and poultry.” 2015. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/167013.

MLA Handbook (7th Edition):

Scott, Brittney R. “Efficacy of antimicrobial compounds against Salmonella spp., Escherichia coli O157:H7, non-O157 Escherichia coli, and non-pathogenic Escherichia coli on beef and poultry.” 2015. Web. 14 Dec 2019.

Vancouver:

Scott BR. Efficacy of antimicrobial compounds against Salmonella spp., Escherichia coli O157:H7, non-O157 Escherichia coli, and non-pathogenic Escherichia coli on beef and poultry. [Internet] [Masters thesis]. Colorado State University; 2015. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/167013.

Council of Science Editors:

Scott BR. Efficacy of antimicrobial compounds against Salmonella spp., Escherichia coli O157:H7, non-O157 Escherichia coli, and non-pathogenic Escherichia coli on beef and poultry. [Masters Thesis]. Colorado State University; 2015. Available from: http://hdl.handle.net/10217/167013


Colorado State University

30. Emerson, Mallory R. Relationships between USDA camera-based quality grades and beef sensory attributes.

Degree: MS(M.S.), Animal Sciences, 2007, Colorado State University

 This study quantified relationships of recently adopted camera-based USDA beef quality grades to LM sensory attributes and shear force. Heifer and steer carcasses (n =… (more)

Subjects/Keywords: beef; camera grading; marbling score; quality grade; sensory attributes

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APA (6th Edition):

Emerson, M. R. (2007). Relationships between USDA camera-based quality grades and beef sensory attributes. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/70402

Chicago Manual of Style (16th Edition):

Emerson, Mallory R. “Relationships between USDA camera-based quality grades and beef sensory attributes.” 2007. Masters Thesis, Colorado State University. Accessed December 14, 2019. http://hdl.handle.net/10217/70402.

MLA Handbook (7th Edition):

Emerson, Mallory R. “Relationships between USDA camera-based quality grades and beef sensory attributes.” 2007. Web. 14 Dec 2019.

Vancouver:

Emerson MR. Relationships between USDA camera-based quality grades and beef sensory attributes. [Internet] [Masters thesis]. Colorado State University; 2007. [cited 2019 Dec 14]. Available from: http://hdl.handle.net/10217/70402.

Council of Science Editors:

Emerson MR. Relationships between USDA camera-based quality grades and beef sensory attributes. [Masters Thesis]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/70402

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