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You searched for subject:( Beef). Showing records 1 – 30 of 2286 total matches.

[1] [2] [3] [4] [5] … [77]

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University of Georgia

1. Corriher, Vanessa Ann. Enhancing beef and dairy conjugated linoleic acid content through oil supplementation on forages.

Degree: PhD, Animal and Dairy Science, 2008, University of Georgia

 Research was conducted to evaluate the effect of increasing dietary linoleic acid through corn oil supplementation fed to grazing steers and feedlot steers on beef(more)

Subjects/Keywords: Beef

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APA (6th Edition):

Corriher, V. A. (2008). Enhancing beef and dairy conjugated linoleic acid content through oil supplementation on forages. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/corriher_vanessa_a_200808_phd

Chicago Manual of Style (16th Edition):

Corriher, Vanessa Ann. “Enhancing beef and dairy conjugated linoleic acid content through oil supplementation on forages.” 2008. Doctoral Dissertation, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/corriher_vanessa_a_200808_phd.

MLA Handbook (7th Edition):

Corriher, Vanessa Ann. “Enhancing beef and dairy conjugated linoleic acid content through oil supplementation on forages.” 2008. Web. 23 Oct 2019.

Vancouver:

Corriher VA. Enhancing beef and dairy conjugated linoleic acid content through oil supplementation on forages. [Internet] [Doctoral dissertation]. University of Georgia; 2008. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/corriher_vanessa_a_200808_phd.

Council of Science Editors:

Corriher VA. Enhancing beef and dairy conjugated linoleic acid content through oil supplementation on forages. [Doctoral Dissertation]. University of Georgia; 2008. Available from: http://purl.galileo.usg.edu/uga_etd/corriher_vanessa_a_200808_phd

2. Igo, Meagan W. Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.

Degree: 2013, Texas Digital Library

 The purpose of this study was to obtain beef top loin steaks (n=1,613) from retail stores in four cities across the United States for WBS,… (more)

Subjects/Keywords: beef

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APA (6th Edition):

Igo, M. W. (2013). Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments. (Thesis). Texas Digital Library. Retrieved from http://hdl.handle.net/1969; http://hdl.handle.net/2249.1/66783

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Igo, Meagan W. “Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.” 2013. Thesis, Texas Digital Library. Accessed October 23, 2019. http://hdl.handle.net/1969; http://hdl.handle.net/2249.1/66783.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Igo, Meagan W. “Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.” 2013. Web. 23 Oct 2019.

Vancouver:

Igo MW. Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments. [Internet] [Thesis]. Texas Digital Library; 2013. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1969; http://hdl.handle.net/2249.1/66783.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Igo MW. Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments. [Thesis]. Texas Digital Library; 2013. Available from: http://hdl.handle.net/1969; http://hdl.handle.net/2249.1/66783

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

3. Boykin, Courtney Alicia. National Beef Quality Audit ? 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments.

Degree: 2017, Texas A&M University

 The National Beef Quality Audit ? 2016 included in-plant cooler and instrument grading assessments to benchmark the current status of the fed steer and heifer… (more)

Subjects/Keywords: beef; beef grades; survey

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APA (6th Edition):

Boykin, C. A. (2017). National Beef Quality Audit ? 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/161325

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Boykin, Courtney Alicia. “National Beef Quality Audit ? 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments.” 2017. Thesis, Texas A&M University. Accessed October 23, 2019. http://hdl.handle.net/1969.1/161325.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Boykin, Courtney Alicia. “National Beef Quality Audit ? 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments.” 2017. Web. 23 Oct 2019.

Vancouver:

Boykin CA. National Beef Quality Audit ? 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments. [Internet] [Thesis]. Texas A&M University; 2017. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1969.1/161325.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Boykin CA. National Beef Quality Audit ? 2016: Survey of Carcass Characteristics Related to Quality, Quantity, and Value through In-Plant and Instrument Grading Assessments. [Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/161325

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Central Queensland University

4. Reis, Julie Anne. From paddock to plate : quality and beef commodity chains in Central Queensland.

Degree: 2008, Central Queensland University

 "This thesis is concerned with the ways in which quality is used to condition processes of beef production, distribution and consumption. Utilising a framework that… (more)

Subjects/Keywords: Beef; Beef

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APA (6th Edition):

Reis, J. A. (2008). From paddock to plate : quality and beef commodity chains in Central Queensland. (Thesis). Central Queensland University. Retrieved from http://hdl.cqu.edu.au/10018/29651

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Reis, Julie Anne. “From paddock to plate : quality and beef commodity chains in Central Queensland.” 2008. Thesis, Central Queensland University. Accessed October 23, 2019. http://hdl.cqu.edu.au/10018/29651.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Reis, Julie Anne. “From paddock to plate : quality and beef commodity chains in Central Queensland.” 2008. Web. 23 Oct 2019.

Vancouver:

Reis JA. From paddock to plate : quality and beef commodity chains in Central Queensland. [Internet] [Thesis]. Central Queensland University; 2008. [cited 2019 Oct 23]. Available from: http://hdl.cqu.edu.au/10018/29651.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Reis JA. From paddock to plate : quality and beef commodity chains in Central Queensland. [Thesis]. Central Queensland University; 2008. Available from: http://hdl.cqu.edu.au/10018/29651

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

5. Clark, Evan Kyle. Leadership skills developed though the Georgia Junior Beef Show Program.

Degree: MAL, Agricultural Leadership, 2009, University of Georgia

 The purpose of this study was to determine the life leadership skills developed through beef exhibiting in the Georgia Junior Livestock Program. This study examined… (more)

Subjects/Keywords: Beef Exhibiting

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APA (6th Edition):

Clark, E. K. (2009). Leadership skills developed though the Georgia Junior Beef Show Program. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/clark_evan_k_200908_mal

Chicago Manual of Style (16th Edition):

Clark, Evan Kyle. “Leadership skills developed though the Georgia Junior Beef Show Program.” 2009. Masters Thesis, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/clark_evan_k_200908_mal.

MLA Handbook (7th Edition):

Clark, Evan Kyle. “Leadership skills developed though the Georgia Junior Beef Show Program.” 2009. Web. 23 Oct 2019.

Vancouver:

Clark EK. Leadership skills developed though the Georgia Junior Beef Show Program. [Internet] [Masters thesis]. University of Georgia; 2009. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/clark_evan_k_200908_mal.

Council of Science Editors:

Clark EK. Leadership skills developed though the Georgia Junior Beef Show Program. [Masters Thesis]. University of Georgia; 2009. Available from: http://purl.galileo.usg.edu/uga_etd/clark_evan_k_200908_mal


University of Georgia

6. Williams, Jamie Leah. Region, season, and altitude as sources of genotype by environment interactions for growth in United States beef cattle.

Degree: PhD, Animal and Dairy Science, 2010, University of Georgia

 Identification of environmental factors important in genotype by environment (GxE) interactions will help producers in making the most optimal selection decisions given their management setting.… (more)

Subjects/Keywords: Beef cattle

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APA (6th Edition):

Williams, J. L. (2010). Region, season, and altitude as sources of genotype by environment interactions for growth in United States beef cattle. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/williams_jamie_l_201008_phd

Chicago Manual of Style (16th Edition):

Williams, Jamie Leah. “Region, season, and altitude as sources of genotype by environment interactions for growth in United States beef cattle.” 2010. Doctoral Dissertation, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/williams_jamie_l_201008_phd.

MLA Handbook (7th Edition):

Williams, Jamie Leah. “Region, season, and altitude as sources of genotype by environment interactions for growth in United States beef cattle.” 2010. Web. 23 Oct 2019.

Vancouver:

Williams JL. Region, season, and altitude as sources of genotype by environment interactions for growth in United States beef cattle. [Internet] [Doctoral dissertation]. University of Georgia; 2010. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/williams_jamie_l_201008_phd.

Council of Science Editors:

Williams JL. Region, season, and altitude as sources of genotype by environment interactions for growth in United States beef cattle. [Doctoral Dissertation]. University of Georgia; 2010. Available from: http://purl.galileo.usg.edu/uga_etd/williams_jamie_l_201008_phd


University of Georgia

7. Williams, Robert Eugene. Linear and threshold models to estimate heritability and trends for stayability in beef cattle.

Degree: PhD, Animal and Dairy Science, 2002, University of Georgia

 It has been suggested that traits of fertility have the single largest economic impact for cow-calf producers. Many traits of fertility are threshold traits, which… (more)

Subjects/Keywords: BEEF

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APA (6th Edition):

Williams, R. E. (2002). Linear and threshold models to estimate heritability and trends for stayability in beef cattle. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/williams_robert_e_200212_phd

Chicago Manual of Style (16th Edition):

Williams, Robert Eugene. “Linear and threshold models to estimate heritability and trends for stayability in beef cattle.” 2002. Doctoral Dissertation, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/williams_robert_e_200212_phd.

MLA Handbook (7th Edition):

Williams, Robert Eugene. “Linear and threshold models to estimate heritability and trends for stayability in beef cattle.” 2002. Web. 23 Oct 2019.

Vancouver:

Williams RE. Linear and threshold models to estimate heritability and trends for stayability in beef cattle. [Internet] [Doctoral dissertation]. University of Georgia; 2002. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/williams_robert_e_200212_phd.

Council of Science Editors:

Williams RE. Linear and threshold models to estimate heritability and trends for stayability in beef cattle. [Doctoral Dissertation]. University of Georgia; 2002. Available from: http://purl.galileo.usg.edu/uga_etd/williams_robert_e_200212_phd


University of Georgia

8. Brito, Gustavo Walter. Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color.

Degree: PhD, Animal Science, 2003, University of Georgia

 This research was conducted to segregate Uruguayan beef carcasses by tenderness under commercial conditions and detect sources of its variation (age, sex, end points, chilling/pH… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Brito, G. W. (2003). Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/brito_gustavo_w_200312_phd

Chicago Manual of Style (16th Edition):

Brito, Gustavo Walter. “Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color.” 2003. Doctoral Dissertation, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/brito_gustavo_w_200312_phd.

MLA Handbook (7th Edition):

Brito, Gustavo Walter. “Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color.” 2003. Web. 23 Oct 2019.

Vancouver:

Brito GW. Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color. [Internet] [Doctoral dissertation]. University of Georgia; 2003. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/brito_gustavo_w_200312_phd.

Council of Science Editors:

Brito GW. Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color. [Doctoral Dissertation]. University of Georgia; 2003. Available from: http://purl.galileo.usg.edu/uga_etd/brito_gustavo_w_200312_phd


University of Georgia

9. Smith, Kerry Ruth. The effect of anabolic implant and dietary lipid source on intramusuclar lipid deposition in finished beef cattle.

Degree: PhD, Animal and Dairy Science, 2004, University of Georgia

 Neither anabolic implant nor lipid supplementation altered adipose cellularity. The mRNA abundance of acetyl-CoA carboxylase, stearoyl-CoA desaturase, and lipoprotein lipase in beef intramuscular adipose tissue… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Smith, K. R. (2004). The effect of anabolic implant and dietary lipid source on intramusuclar lipid deposition in finished beef cattle. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/smith_kerry_r_200405_phd

Chicago Manual of Style (16th Edition):

Smith, Kerry Ruth. “The effect of anabolic implant and dietary lipid source on intramusuclar lipid deposition in finished beef cattle.” 2004. Doctoral Dissertation, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/smith_kerry_r_200405_phd.

MLA Handbook (7th Edition):

Smith, Kerry Ruth. “The effect of anabolic implant and dietary lipid source on intramusuclar lipid deposition in finished beef cattle.” 2004. Web. 23 Oct 2019.

Vancouver:

Smith KR. The effect of anabolic implant and dietary lipid source on intramusuclar lipid deposition in finished beef cattle. [Internet] [Doctoral dissertation]. University of Georgia; 2004. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/smith_kerry_r_200405_phd.

Council of Science Editors:

Smith KR. The effect of anabolic implant and dietary lipid source on intramusuclar lipid deposition in finished beef cattle. [Doctoral Dissertation]. University of Georgia; 2004. Available from: http://purl.galileo.usg.edu/uga_etd/smith_kerry_r_200405_phd


Texas A&M University

10. Cassens, Andrew Michael. Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.

Degree: MS, Animal Science, 2017, Texas A&M University

 This study evaluated differences in tenderness and palatability attributes of steaks derived from subprimals subjected to conventional or elevated aging temperatures. After a total of… (more)

Subjects/Keywords: Tenderness; Beef

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APA (6th Edition):

Cassens, A. M. (2017). Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/166091

Chicago Manual of Style (16th Edition):

Cassens, Andrew Michael. “Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.” 2017. Masters Thesis, Texas A&M University. Accessed October 23, 2019. http://hdl.handle.net/1969.1/166091.

MLA Handbook (7th Edition):

Cassens, Andrew Michael. “Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.” 2017. Web. 23 Oct 2019.

Vancouver:

Cassens AM. Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1969.1/166091.

Council of Science Editors:

Cassens AM. Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/166091


Oregon State University

11. Koohmaraie, Mohammad. Applied and basic aspects of prerigor pressurization of bovine skeletal muscle.

Degree: PhD, Animal Science, 1984, Oregon State University

 Investigations were conducted to determine the effect of prerigor pressurization (15,000 psi, 37°C, 2 min.) of beef muscle on the subsequent retail/case-life characteristics of the… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Koohmaraie, M. (1984). Applied and basic aspects of prerigor pressurization of bovine skeletal muscle. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/40835

Chicago Manual of Style (16th Edition):

Koohmaraie, Mohammad. “Applied and basic aspects of prerigor pressurization of bovine skeletal muscle.” 1984. Doctoral Dissertation, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/40835.

MLA Handbook (7th Edition):

Koohmaraie, Mohammad. “Applied and basic aspects of prerigor pressurization of bovine skeletal muscle.” 1984. Web. 23 Oct 2019.

Vancouver:

Koohmaraie M. Applied and basic aspects of prerigor pressurization of bovine skeletal muscle. [Internet] [Doctoral dissertation]. Oregon State University; 1984. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/40835.

Council of Science Editors:

Koohmaraie M. Applied and basic aspects of prerigor pressurization of bovine skeletal muscle. [Doctoral Dissertation]. Oregon State University; 1984. Available from: http://hdl.handle.net/1957/40835


Oregon State University

12. Kennick, Walter Herbert. Estimation of the percentage of fat and lean in the edible portion of steer carcasses.

Degree: PhD, Dairy Husbandry, 1959, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Kennick, W. H. (1959). Estimation of the percentage of fat and lean in the edible portion of steer carcasses. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/51333

Chicago Manual of Style (16th Edition):

Kennick, Walter Herbert. “Estimation of the percentage of fat and lean in the edible portion of steer carcasses.” 1959. Doctoral Dissertation, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/51333.

MLA Handbook (7th Edition):

Kennick, Walter Herbert. “Estimation of the percentage of fat and lean in the edible portion of steer carcasses.” 1959. Web. 23 Oct 2019.

Vancouver:

Kennick WH. Estimation of the percentage of fat and lean in the edible portion of steer carcasses. [Internet] [Doctoral dissertation]. Oregon State University; 1959. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/51333.

Council of Science Editors:

Kennick WH. Estimation of the percentage of fat and lean in the edible portion of steer carcasses. [Doctoral Dissertation]. Oregon State University; 1959. Available from: http://hdl.handle.net/1957/51333


Oregon State University

13. Nygaard, Michael DuWayne. The effect of prerigor electrical stimulation of beef muscle on selected bacteria.

Degree: MS, Food Science and Technology, 1980, Oregon State University

 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… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Nygaard, M. D. (1980). The effect of prerigor electrical stimulation of beef muscle on selected bacteria. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27486

Chicago Manual of Style (16th Edition):

Nygaard, Michael DuWayne. “The effect of prerigor electrical stimulation of beef muscle on selected bacteria.” 1980. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/27486.

MLA Handbook (7th Edition):

Nygaard, Michael DuWayne. “The effect of prerigor electrical stimulation of beef muscle on selected bacteria.” 1980. Web. 23 Oct 2019.

Vancouver:

Nygaard MD. The effect of prerigor electrical stimulation of beef muscle on selected bacteria. [Internet] [Masters thesis]. Oregon State University; 1980. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/27486.

Council of Science Editors:

Nygaard MD. The effect of prerigor electrical stimulation of beef muscle on selected bacteria. [Masters Thesis]. Oregon State University; 1980. Available from: http://hdl.handle.net/1957/27486


Oregon State University

14. Li, Yu-tsuan. Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems.

Degree: MS, Foods and Nutrition, 1981, Oregon State University

 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.… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Li, Y. (1981). Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/25994

Chicago Manual of Style (16th Edition):

Li, Yu-tsuan. “Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems.” 1981. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/25994.

MLA Handbook (7th Edition):

Li, Yu-tsuan. “Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems.” 1981. Web. 23 Oct 2019.

Vancouver:

Li Y. Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems. [Internet] [Masters thesis]. Oregon State University; 1981. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/25994.

Council of Science Editors:

Li Y. Vitamin B₆ retention in all-beef and beef-soy loaves processed by two simulated food-service systems. [Masters Thesis]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/25994


Oregon State University

15. Artar, Orhan Galip. Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage.

Degree: MS, Food Technology, 1959, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Artar, O. G. (1959). Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26158

Chicago Manual of Style (16th Edition):

Artar, Orhan Galip. “Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage.” 1959. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/26158.

MLA Handbook (7th Edition):

Artar, Orhan Galip. “Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage.” 1959. Web. 23 Oct 2019.

Vancouver:

Artar OG. Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage. [Internet] [Masters thesis]. Oregon State University; 1959. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/26158.

Council of Science Editors:

Artar OG. Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage. [Masters Thesis]. Oregon State University; 1959. Available from: http://hdl.handle.net/1957/26158


Oregon State University

16. Schnautz, John Adelbert. Effectiveness of certain spices in protecting beef from gaining flavors from gamma radiation.

Degree: MS, Food Technology, 1955, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Schnautz, J. A. (1955). Effectiveness of certain spices in protecting beef from gaining flavors from gamma radiation. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26324

Chicago Manual of Style (16th Edition):

Schnautz, John Adelbert. “Effectiveness of certain spices in protecting beef from gaining flavors from gamma radiation.” 1955. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/26324.

MLA Handbook (7th Edition):

Schnautz, John Adelbert. “Effectiveness of certain spices in protecting beef from gaining flavors from gamma radiation.” 1955. Web. 23 Oct 2019.

Vancouver:

Schnautz JA. Effectiveness of certain spices in protecting beef from gaining flavors from gamma radiation. [Internet] [Masters thesis]. Oregon State University; 1955. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/26324.

Council of Science Editors:

Schnautz JA. Effectiveness of certain spices in protecting beef from gaining flavors from gamma radiation. [Masters Thesis]. Oregon State University; 1955. Available from: http://hdl.handle.net/1957/26324


Oregon State University

17. Suri, Balwant Rai. Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride.

Degree: PhD, Food Technology, 1955, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Suri, B. R. (1955). Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26332

Chicago Manual of Style (16th Edition):

Suri, Balwant Rai. “Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride.” 1955. Doctoral Dissertation, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/26332.

MLA Handbook (7th Edition):

Suri, Balwant Rai. “Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride.” 1955. Web. 23 Oct 2019.

Vancouver:

Suri BR. Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride. [Internet] [Doctoral dissertation]. Oregon State University; 1955. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/26332.

Council of Science Editors:

Suri BR. Chemical and physical changes in isolated beef muscle tenderized by infusion with sodium chloride. [Doctoral Dissertation]. Oregon State University; 1955. Available from: http://hdl.handle.net/1957/26332


Oregon State University

18. Thompson, Robert Hugh. Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days.

Degree: MS, Food Technology, 1959, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Thompson, R. H. (1959). Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26340

Chicago Manual of Style (16th Edition):

Thompson, Robert Hugh. “Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days.” 1959. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/26340.

MLA Handbook (7th Edition):

Thompson, Robert Hugh. “Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days.” 1959. Web. 23 Oct 2019.

Vancouver:

Thompson RH. Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days. [Internet] [Masters thesis]. Oregon State University; 1959. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/26340.

Council of Science Editors:

Thompson RH. Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days. [Masters Thesis]. Oregon State University; 1959. Available from: http://hdl.handle.net/1957/26340


Oregon State University

19. Elkhalifa, Elamin Abdalla. The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles.

Degree: MS, Food Science and Technology, 1980, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Elkhalifa, E. A. (1980). The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27306

Chicago Manual of Style (16th Edition):

Elkhalifa, Elamin Abdalla. “The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles.” 1980. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/27306.

MLA Handbook (7th Edition):

Elkhalifa, Elamin Abdalla. “The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles.” 1980. Web. 23 Oct 2019.

Vancouver:

Elkhalifa EA. The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles. [Internet] [Masters thesis]. Oregon State University; 1980. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/27306.

Council of Science Editors:

Elkhalifa EA. The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles. [Masters Thesis]. Oregon State University; 1980. Available from: http://hdl.handle.net/1957/27306


Oregon State University

20. Pratt, Joan Margaret. Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle.

Degree: MS, Foods and Nutrition, 1977, Oregon State University

 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… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Pratt, J. M. (1977). Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27226

Chicago Manual of Style (16th Edition):

Pratt, Joan Margaret. “Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle.” 1977. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/27226.

MLA Handbook (7th Edition):

Pratt, Joan Margaret. “Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle.” 1977. Web. 23 Oct 2019.

Vancouver:

Pratt JM. Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle. [Internet] [Masters thesis]. Oregon State University; 1977. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/27226.

Council of Science Editors:

Pratt JM. Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle. [Masters Thesis]. Oregon State University; 1977. Available from: http://hdl.handle.net/1957/27226


Oregon State University

21. Xiong, Youling. Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C.

Degree: MS, Food Science and Technology, 1985, Oregon State University

 A study was completed to determine the extent of the protein changes occurring in ground beef stored at 2°C for 10 days. Sections of semitendinosus… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Xiong, Y. (1985). Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27188

Chicago Manual of Style (16th Edition):

Xiong, Youling. “Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C.” 1985. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/27188.

MLA Handbook (7th Edition):

Xiong, Youling. “Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C.” 1985. Web. 23 Oct 2019.

Vancouver:

Xiong Y. Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C. [Internet] [Masters thesis]. Oregon State University; 1985. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/27188.

Council of Science Editors:

Xiong Y. Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C. [Masters Thesis]. Oregon State University; 1985. Available from: http://hdl.handle.net/1957/27188


Oregon State University

22. Thompson, Garet Barton. Influence of aging temperature on bovine sarcoplasmic proteins.

Degree: MS, Food Science and Technology, 1967, Oregon State University

 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.… (more)

Subjects/Keywords: Beef

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APA (6th Edition):

Thompson, G. B. (1967). Influence of aging temperature on bovine sarcoplasmic proteins. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27011

Chicago Manual of Style (16th Edition):

Thompson, Garet Barton. “Influence of aging temperature on bovine sarcoplasmic proteins.” 1967. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/27011.

MLA Handbook (7th Edition):

Thompson, Garet Barton. “Influence of aging temperature on bovine sarcoplasmic proteins.” 1967. Web. 23 Oct 2019.

Vancouver:

Thompson GB. Influence of aging temperature on bovine sarcoplasmic proteins. [Internet] [Masters thesis]. Oregon State University; 1967. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/27011.

Council of Science Editors:

Thompson GB. Influence of aging temperature on bovine sarcoplasmic proteins. [Masters Thesis]. Oregon State University; 1967. Available from: http://hdl.handle.net/1957/27011


Oregon State University

23. Mohasseb, Zeinab Shehata. Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F.

Degree: MS, Food and Dairy Technology, 1961, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Mohasseb, Z. S. (1961). Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27382

Chicago Manual of Style (16th Edition):

Mohasseb, Zeinab Shehata. “Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F.” 1961. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/27382.

MLA Handbook (7th Edition):

Mohasseb, Zeinab Shehata. “Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F.” 1961. Web. 23 Oct 2019.

Vancouver:

Mohasseb ZS. Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F. [Internet] [Masters thesis]. Oregon State University; 1961. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/27382.

Council of Science Editors:

Mohasseb ZS. Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F. [Masters Thesis]. Oregon State University; 1961. Available from: http://hdl.handle.net/1957/27382

24. Ford, Elyse Marie. Evaluation of annual forages for stocker and forage-finishing operations.

Degree: MS, Animal Science, 2014, University of Georgia

 Two experiments were conducted to evaluate the use of annual forages in animal production systems. Experiment 1 evaluated the effects of cool season annual forages… (more)

Subjects/Keywords: Beef

…125 vii LIST OF TABLES Page Table 3.1 Composition of Vigortone 3V5 S All Weather Beef… …Mineral for Beef Cattle on Pasture… …for YR 1, YR 2, and YR 3 ........79 Table 4.1. Composition of Southern Piedmont Summer Beef… …Mineral for Beef Cattle on Pasture… …114 viii Table 4.3. Least squares means of animal performance characteristics beef steers… 

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APA (6th Edition):

Ford, E. M. (2014). Evaluation of annual forages for stocker and forage-finishing operations. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/ford_elyse_m_201412_ms

Chicago Manual of Style (16th Edition):

Ford, Elyse Marie. “Evaluation of annual forages for stocker and forage-finishing operations.” 2014. Masters Thesis, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/ford_elyse_m_201412_ms.

MLA Handbook (7th Edition):

Ford, Elyse Marie. “Evaluation of annual forages for stocker and forage-finishing operations.” 2014. Web. 23 Oct 2019.

Vancouver:

Ford EM. Evaluation of annual forages for stocker and forage-finishing operations. [Internet] [Masters thesis]. University of Georgia; 2014. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/ford_elyse_m_201412_ms.

Council of Science Editors:

Ford EM. Evaluation of annual forages for stocker and forage-finishing operations. [Masters Thesis]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/ford_elyse_m_201412_ms

25. Kersey, Rebecca Jo. Packer applied antimicrobial interventions on blade tenderized non-intact beef strip loin and top sirloin.

Degree: MS, Animal Science, 2014, University of Georgia

 Consumers consider tenderness as one of the most influential factors that contribute to palatability and ultimately the overall perception of quality in beef products. Mechanical… (more)

Subjects/Keywords: Beef

…4 ANTIMICROBIAL INTERVENTIONS FOR BLADE TENDERIZED WHOLE MUSCLE NON-INTACT BEEF BONELESS… …objective color main effects by day for PVC overwrapped steaks from beef strip loins subjected to… …day for vacuum packaged steaks from beef strip loins subjected to antimicrobial intervention… …treatment for PVC overwrapped steaks from beef strip loins subjected to antimicrobial intervention… …treatment for vacuum packaged steaks from beef strip loins subjected to antimicrobial intervention… 

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APA (6th Edition):

Kersey, R. J. (2014). Packer applied antimicrobial interventions on blade tenderized non-intact beef strip loin and top sirloin. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/kersey_rebecca_j_201405_ms

Chicago Manual of Style (16th Edition):

Kersey, Rebecca Jo. “Packer applied antimicrobial interventions on blade tenderized non-intact beef strip loin and top sirloin.” 2014. Masters Thesis, University of Georgia. Accessed October 23, 2019. http://purl.galileo.usg.edu/uga_etd/kersey_rebecca_j_201405_ms.

MLA Handbook (7th Edition):

Kersey, Rebecca Jo. “Packer applied antimicrobial interventions on blade tenderized non-intact beef strip loin and top sirloin.” 2014. Web. 23 Oct 2019.

Vancouver:

Kersey RJ. Packer applied antimicrobial interventions on blade tenderized non-intact beef strip loin and top sirloin. [Internet] [Masters thesis]. University of Georgia; 2014. [cited 2019 Oct 23]. Available from: http://purl.galileo.usg.edu/uga_etd/kersey_rebecca_j_201405_ms.

Council of Science Editors:

Kersey RJ. Packer applied antimicrobial interventions on blade tenderized non-intact beef strip loin and top sirloin. [Masters Thesis]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/kersey_rebecca_j_201405_ms


Oregon State University

26. Schumann, Michael Shawn. The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance.

Degree: MS, Animal Science, 1981, Oregon State University

Subjects/Keywords: Beef

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APA (6th Edition):

Schumann, M. S. (1981). The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/42171

Chicago Manual of Style (16th Edition):

Schumann, Michael Shawn. “The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance.” 1981. Masters Thesis, Oregon State University. Accessed October 23, 2019. http://hdl.handle.net/1957/42171.

MLA Handbook (7th Edition):

Schumann, Michael Shawn. “The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance.” 1981. Web. 23 Oct 2019.

Vancouver:

Schumann MS. The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance. [Internet] [Masters thesis]. Oregon State University; 1981. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1957/42171.

Council of Science Editors:

Schumann MS. The effect of hot-boning and pre-rigor pressurization of boneless beef cuts on yield of trimmed retail cuts and other factors of economic importance. [Masters Thesis]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/42171


Texas A&M University

27. Luckemeyer, Tanner Jordan. Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.

Degree: 2015, Texas A&M University

Beef flavor is an important component of consumer acceptance and overall liking; however, it is complex and is composed of multiple attributes. Additionally, consumer opinions… (more)

Subjects/Keywords: Beef; Flavor

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APA (6th Edition):

Luckemeyer, T. J. (2015). Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/156225

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Luckemeyer, Tanner Jordan. “Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.” 2015. Thesis, Texas A&M University. Accessed October 23, 2019. http://hdl.handle.net/1969.1/156225.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Luckemeyer, Tanner Jordan. “Beef Flavor Attributes and Consumer Perception on Light Beef Eaters.” 2015. Web. 23 Oct 2019.

Vancouver:

Luckemeyer TJ. Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. [Internet] [Thesis]. Texas A&M University; 2015. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/1969.1/156225.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Luckemeyer TJ. Beef Flavor Attributes and Consumer Perception on Light Beef Eaters. [Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/156225

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas Tech University

28. Ponce, Jacqueline. Packaging system and muscle type influence beef flavor.

Degree: MS, Food Science, 2018, Texas Tech University

 Consumer palatability scores, descriptive sensory attributes, and proximate data were completed to investigate the impact of packaging system and muscle type on beef flavor. Beef(more)

Subjects/Keywords: beef; packaging

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APA (6th Edition):

Ponce, J. (2018). Packaging system and muscle type influence beef flavor. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/82071

Chicago Manual of Style (16th Edition):

Ponce, Jacqueline. “Packaging system and muscle type influence beef flavor.” 2018. Masters Thesis, Texas Tech University. Accessed October 23, 2019. http://hdl.handle.net/2346/82071.

MLA Handbook (7th Edition):

Ponce, Jacqueline. “Packaging system and muscle type influence beef flavor.” 2018. Web. 23 Oct 2019.

Vancouver:

Ponce J. Packaging system and muscle type influence beef flavor. [Internet] [Masters thesis]. Texas Tech University; 2018. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/2346/82071.

Council of Science Editors:

Ponce J. Packaging system and muscle type influence beef flavor. [Masters Thesis]. Texas Tech University; 2018. Available from: http://hdl.handle.net/2346/82071

29. Rogers, Miriam. Composition of certain beef cuts as affected by grade and method of cooking.

Degree: 1935, Kansas State University

Subjects/Keywords: Beef

…ribs, roasted, were found to contain an average of 26.9 per cent of water and boiled beef… …29.8 per cent while the boiled sample of beef round contained 28.0 per cent. Broiled… …Boiled beef con- tained more fat than roasted beef, rare steak more than steak cooked well… …protein 8 (N x 6.25), fat, and ash in certain beef cuts as well as in other meats… …and fish. The grades of beef were not indi- cated for the cuts used. Water averaged 65.4… 

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APA (6th Edition):

Rogers, M. (1935). Composition of certain beef cuts as affected by grade and method of cooking. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16774

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rogers, Miriam. “Composition of certain beef cuts as affected by grade and method of cooking.” 1935. Thesis, Kansas State University. Accessed October 23, 2019. http://hdl.handle.net/2097/16774.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rogers, Miriam. “Composition of certain beef cuts as affected by grade and method of cooking.” 1935. Web. 23 Oct 2019.

Vancouver:

Rogers M. Composition of certain beef cuts as affected by grade and method of cooking. [Internet] [Thesis]. Kansas State University; 1935. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/2097/16774.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rogers M. Composition of certain beef cuts as affected by grade and method of cooking. [Thesis]. Kansas State University; 1935. Available from: http://hdl.handle.net/2097/16774

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

30. Loy, Henry Wilbert. 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 meat.

Degree: 1933, Kansas State University

Subjects/Keywords: Beef

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APA (6th Edition):

Loy, H. W. (1933). 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 meat. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/15253

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Loy, Henry Wilbert. “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 meat.” 1933. Thesis, Kansas State University. Accessed October 23, 2019. http://hdl.handle.net/2097/15253.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Loy, Henry Wilbert. “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 meat.” 1933. Web. 23 Oct 2019.

Vancouver:

Loy HW. 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 meat. [Internet] [Thesis]. Kansas State University; 1933. [cited 2019 Oct 23]. Available from: http://hdl.handle.net/2097/15253.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Loy HW. 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 meat. [Thesis]. Kansas State University; 1933. Available from: http://hdl.handle.net/2097/15253

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

[1] [2] [3] [4] [5] … [77]

.