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You searched for subject:(Beef Quality). Showing records 1 – 30 of 260 total matches.

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University of Minnesota

1. Juckel, Jordan. Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality.

Degree: MS, Animal Sciences, 2018, University of Minnesota

 The objective of this study was to determine how backgrounding beef cattle affects carcass characteristics, as well as fresh and processed beef quality. The impact… (more)

Subjects/Keywords: Backgrounding; Beef Quality

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APA (6th Edition):

Juckel, J. (2018). Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/202086

Chicago Manual of Style (16th Edition):

Juckel, Jordan. “Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality.” 2018. Masters Thesis, University of Minnesota. Accessed April 19, 2021. http://hdl.handle.net/11299/202086.

MLA Handbook (7th Edition):

Juckel, Jordan. “Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality.” 2018. Web. 19 Apr 2021.

Vancouver:

Juckel J. Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality. [Internet] [Masters thesis]. University of Minnesota; 2018. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/11299/202086.

Council of Science Editors:

Juckel J. Effects of Backgrounding Crossbred Steers Implanted with Revalor XS on Carcass Characteristics and Fresh and Processed Beef Quality. [Masters Thesis]. University of Minnesota; 2018. Available from: http://hdl.handle.net/11299/202086


Michigan State University

2. Quinlan, Christine Suzanne. Development of an injectable "modified marbling" solution for whole muscle beef cuts.

Degree: PhD, Dept of Food Science and Human Nutrition, 2006, Michigan State University

Subjects/Keywords: Beef – Quality; Beef

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APA (6th Edition):

Quinlan, C. S. (2006). Development of an injectable "modified marbling" solution for whole muscle beef cuts. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:37968

Chicago Manual of Style (16th Edition):

Quinlan, Christine Suzanne. “Development of an injectable "modified marbling" solution for whole muscle beef cuts.” 2006. Doctoral Dissertation, Michigan State University. Accessed April 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:37968.

MLA Handbook (7th Edition):

Quinlan, Christine Suzanne. “Development of an injectable "modified marbling" solution for whole muscle beef cuts.” 2006. Web. 19 Apr 2021.

Vancouver:

Quinlan CS. Development of an injectable "modified marbling" solution for whole muscle beef cuts. [Internet] [Doctoral dissertation]. Michigan State University; 2006. [cited 2021 Apr 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:37968.

Council of Science Editors:

Quinlan CS. Development of an injectable "modified marbling" solution for whole muscle beef cuts. [Doctoral Dissertation]. Michigan State University; 2006. Available from: http://etd.lib.msu.edu/islandora/object/etd:37968


Texas State University – San Marcos

3. Coombs, Robin G. Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle.

Degree: MEd, Agricultural Education, 2017, Texas State University – San Marcos

 Producing consist quality beef that satisfies the consumers' demand is one of the major challenges in the beef industry. The focus of this study involved… (more)

Subjects/Keywords: Tenderness; Cooking loss; Beef; Beef-quality

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APA (6th Edition):

Coombs, R. G. (2017). Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle. (Masters Thesis). Texas State University – San Marcos. Retrieved from https://digital.library.txstate.edu/handle/10877/6561

Chicago Manual of Style (16th Edition):

Coombs, Robin G. “Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle.” 2017. Masters Thesis, Texas State University – San Marcos. Accessed April 19, 2021. https://digital.library.txstate.edu/handle/10877/6561.

MLA Handbook (7th Edition):

Coombs, Robin G. “Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle.” 2017. Web. 19 Apr 2021.

Vancouver:

Coombs RG. Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle. [Internet] [Masters thesis]. Texas State University – San Marcos; 2017. [cited 2021 Apr 19]. Available from: https://digital.library.txstate.edu/handle/10877/6561.

Council of Science Editors:

Coombs RG. Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle. [Masters Thesis]. Texas State University – San Marcos; 2017. Available from: https://digital.library.txstate.edu/handle/10877/6561


Texas A&M University

4. Arnold, John. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.

Degree: MS, Animal Science, 2012, Texas A&M University

 This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10),… (more)

Subjects/Keywords: Irradiation; Beef; Subprimal; Quality; Sensory

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APA (6th Edition):

Arnold, J. (2012). Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574

Chicago Manual of Style (16th Edition):

Arnold, John. “Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.” 2012. Masters Thesis, Texas A&M University. Accessed April 19, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574.

MLA Handbook (7th Edition):

Arnold, John. “Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation.” 2012. Web. 19 Apr 2021.

Vancouver:

Arnold J. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574.

Council of Science Editors:

Arnold J. Evaluating Quality and Palatability Characteristics of Beef Subprimals Treated with Low-dose Irradiation. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10574


Texas A&M University

5. Blackmon, Terronica La'Treal. Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness.

Degree: PhD, Animal Science, 2015, Texas A&M University

 We hypothesized that abomasal infusion of glucose, which would provide more glucose for absorption from the small intestine, would promote intramuscular (IM) adipose tissue development… (more)

Subjects/Keywords: Glucose; Fatty Acids; Beef Quality

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APA (6th Edition):

Blackmon, T. L. (2015). Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/156171

Chicago Manual of Style (16th Edition):

Blackmon, Terronica La'Treal. “Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness.” 2015. Doctoral Dissertation, Texas A&M University. Accessed April 19, 2021. http://hdl.handle.net/1969.1/156171.

MLA Handbook (7th Edition):

Blackmon, Terronica La'Treal. “Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness.” 2015. Web. 19 Apr 2021.

Vancouver:

Blackmon TL. Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness. [Internet] [Doctoral dissertation]. Texas A&M University; 2015. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/1969.1/156171.

Council of Science Editors:

Blackmon TL. Increasing Glucose or Glucose Precursors to Increase Beef Quality and Juiciness. [Doctoral Dissertation]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/156171


Colorado State University

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

Degree: MS(M.S.), Animal Sciences, 2010, 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. (2010). 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.” 2010. Masters Thesis, Colorado State University. Accessed April 19, 2021. 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.” 2010. Web. 19 Apr 2021.

Vancouver:

Dixon CL. Quantifying the "aging response" and nutrient composition for muscles of the beef round. [Internet] [Masters thesis]. Colorado State University; 2010. [cited 2021 Apr 19]. 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; 2010. Available from: http://hdl.handle.net/10217/45989

7. Frick, Tyler James. The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color.

Degree: 2016, North Dakota State University

 The objective of this study was to determine if increasing the forage level and feeding grain whole as opposed to dry-rolled is a feasible alternative… (more)

Subjects/Keywords: Corn  – Processing; Meat  – Quality; Beef

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APA (6th Edition):

Frick, T. J. (2016). The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color. (Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28178

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):

Frick, Tyler James. “The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color.” 2016. Thesis, North Dakota State University. Accessed April 19, 2021. http://hdl.handle.net/10365/28178.

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

MLA Handbook (7th Edition):

Frick, Tyler James. “The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color.” 2016. Web. 19 Apr 2021.

Vancouver:

Frick TJ. The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color. [Internet] [Thesis]. North Dakota State University; 2016. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10365/28178.

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

Council of Science Editors:

Frick TJ. The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color. [Thesis]. North Dakota State University; 2016. Available from: http://hdl.handle.net/10365/28178

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


Rutgers University

8. McConnell, Jennifer A., 1986-. Experimental validation of a predictive model for Salmonella growth In raw ground beef under dynamic temperatures.

Degree: MS, Microbial Biology, 2013, Rutgers University

 When food is transported at ambient temperatures for extended periods of time, or when power is lost during natural disasters; foodborne pathogens can multiply. Current… (more)

Subjects/Keywords: Beef – Quality; Salmonella; Temperature control

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APA (6th Edition):

McConnell, Jennifer A., 1. (2013). Experimental validation of a predictive model for Salmonella growth In raw ground beef under dynamic temperatures. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41866/

Chicago Manual of Style (16th Edition):

McConnell, Jennifer A., 1986-. “Experimental validation of a predictive model for Salmonella growth In raw ground beef under dynamic temperatures.” 2013. Masters Thesis, Rutgers University. Accessed April 19, 2021. https://rucore.libraries.rutgers.edu/rutgers-lib/41866/.

MLA Handbook (7th Edition):

McConnell, Jennifer A., 1986-. “Experimental validation of a predictive model for Salmonella growth In raw ground beef under dynamic temperatures.” 2013. Web. 19 Apr 2021.

Vancouver:

McConnell, Jennifer A. 1. Experimental validation of a predictive model for Salmonella growth In raw ground beef under dynamic temperatures. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2021 Apr 19]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41866/.

Council of Science Editors:

McConnell, Jennifer A. 1. Experimental validation of a predictive model for Salmonella growth In raw ground beef under dynamic temperatures. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41866/


University of Guelph

9. Wang, Lydia. Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life.

Degree: MS, Department of Food Science, 2019, University of Guelph

 With growing antimicrobial resistance concerns and new regulations limiting the use of antibiotics in livestock production, research for plant-based alternatives to antibiotics with antimicrobial effects… (more)

Subjects/Keywords: Beef quality; Antibiotic alternatives; Beef sensory; Beef shelf life

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APA (6th Edition):

Wang, L. (2019). Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17452

Chicago Manual of Style (16th Edition):

Wang, Lydia. “Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life.” 2019. Masters Thesis, University of Guelph. Accessed April 19, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17452.

MLA Handbook (7th Edition):

Wang, Lydia. “Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life.” 2019. Web. 19 Apr 2021.

Vancouver:

Wang L. Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life. [Internet] [Masters thesis]. University of Guelph; 2019. [cited 2021 Apr 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17452.

Council of Science Editors:

Wang L. Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life. [Masters Thesis]. University of Guelph; 2019. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17452


University of Alberta

10. Puente Zamarripa, José Angel. Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality.

Degree: MS, Department of Agricultural, Food, and Nutritional Science, 2013, University of Alberta

 Meat quality characteristics of m. longissimus thoracis (LT) from Canada A, AA, AAA and Prime grades were determined at day 3 and 14. Canada Prime… (more)

Subjects/Keywords: Carcass chilling; Carcass electrical stimulation; Beef quality; Beef colour; Beef ageing; Canadian Beef Grading System

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APA (6th Edition):

Puente Zamarripa, J. A. (2013). Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/t435gd52r

Chicago Manual of Style (16th Edition):

Puente Zamarripa, José Angel. “Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality.” 2013. Masters Thesis, University of Alberta. Accessed April 19, 2021. https://era.library.ualberta.ca/files/t435gd52r.

MLA Handbook (7th Edition):

Puente Zamarripa, José Angel. “Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality.” 2013. Web. 19 Apr 2021.

Vancouver:

Puente Zamarripa JA. Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality. [Internet] [Masters thesis]. University of Alberta; 2013. [cited 2021 Apr 19]. Available from: https://era.library.ualberta.ca/files/t435gd52r.

Council of Science Editors:

Puente Zamarripa JA. Implications of Canada Grade and Early Post-Mortem Carcass Management on Beef Quality. [Masters Thesis]. University of Alberta; 2013. Available from: https://era.library.ualberta.ca/files/t435gd52r


Univerzitet u Beogradu

11. Đorđević, Mirjana S., 1975-. Uporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovu.

Degree: Fakultet veterinarske medicine, 2016, Univerzitet u Beogradu

Veterinarska medicina - Higijena i tehnologija mesa / Veterinary medicine - Meat Hygiene and Technology

Cilj istraživanja u okviru ove doktorske disertacije vezan je za… (more)

Subjects/Keywords: beef; carcass quality; meat quality; fatty acids

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APA (6th Edition):

Đorđević, Mirjana S., 1. (2016). Uporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovu. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:12452/bdef:Content/get

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):

Đorđević, Mirjana S., 1975-. “Uporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovu.” 2016. Thesis, Univerzitet u Beogradu. Accessed April 19, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:12452/bdef:Content/get.

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

MLA Handbook (7th Edition):

Đorđević, Mirjana S., 1975-. “Uporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovu.” 2016. Web. 19 Apr 2021.

Vancouver:

Đorđević, Mirjana S. 1. Uporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovu. [Internet] [Thesis]. Univerzitet u Beogradu; 2016. [cited 2021 Apr 19]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:12452/bdef:Content/get.

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

Council of Science Editors:

Đorđević, Mirjana S. 1. Uporedna analiza mesnatosti trupova i odabranih parametara mesa junadi u tovu. [Thesis]. Univerzitet u Beogradu; 2016. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:12452/bdef:Content/get

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


Massey University

12. Pike, Samuel John. Carcass characteristics and meat quality of dairy-origin steers slaughtered at eight, ten and twelve months of age : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science, Massey University, Palmerston North, New Zealand .

Degree: 2019, Massey University

 Approximately 2 million surplus calves are produced annually by the New Zealand dairy industry, which are generally processed at around one week of age as… (more)

Subjects/Keywords: Beef cattle; Carcasses; New Zealand; Beef; Quality; Dual-purpose cattle; Calves; Beef industry

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APA (6th Edition):

Pike, S. J. (2019). Carcass characteristics and meat quality of dairy-origin steers slaughtered at eight, ten and twelve months of age : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science, Massey University, Palmerston North, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/15545

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):

Pike, Samuel John. “Carcass characteristics and meat quality of dairy-origin steers slaughtered at eight, ten and twelve months of age : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science, Massey University, Palmerston North, New Zealand .” 2019. Thesis, Massey University. Accessed April 19, 2021. http://hdl.handle.net/10179/15545.

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

MLA Handbook (7th Edition):

Pike, Samuel John. “Carcass characteristics and meat quality of dairy-origin steers slaughtered at eight, ten and twelve months of age : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science, Massey University, Palmerston North, New Zealand .” 2019. Web. 19 Apr 2021.

Vancouver:

Pike SJ. Carcass characteristics and meat quality of dairy-origin steers slaughtered at eight, ten and twelve months of age : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science, Massey University, Palmerston North, New Zealand . [Internet] [Thesis]. Massey University; 2019. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10179/15545.

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

Council of Science Editors:

Pike SJ. Carcass characteristics and meat quality of dairy-origin steers slaughtered at eight, ten and twelve months of age : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Agricultural Science, Massey University, Palmerston North, New Zealand . [Thesis]. Massey University; 2019. Available from: http://hdl.handle.net/10179/15545

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


Michigan State University

13. Lee, Hsiang Chia. The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses.

Degree: MS, 1976, Michigan State University

Subjects/Keywords: Beef – Quality; Beef – Research; Beef – Preservation

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APA (6th Edition):

Lee, H. C. (1976). The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:11412

Chicago Manual of Style (16th Edition):

Lee, Hsiang Chia. “The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses.” 1976. Masters Thesis, Michigan State University. Accessed April 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:11412.

MLA Handbook (7th Edition):

Lee, Hsiang Chia. “The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses.” 1976. Web. 19 Apr 2021.

Vancouver:

Lee HC. The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses. [Internet] [Masters thesis]. Michigan State University; 1976. [cited 2021 Apr 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:11412.

Council of Science Editors:

Lee HC. The effect of fatness, chilling rate and sex group on qualitative properties of bovine carcasses. [Masters Thesis]. Michigan State University; 1976. Available from: http://etd.lib.msu.edu/islandora/object/etd:11412


University of Pretoria

14. [No author]. Effect of food safety systems on the microbiological quality of beef .

Degree: 2011, University of Pretoria

 Contamination of meat with microorganisms during slaughter is inevitable. Hygiene management systems (HMSs) such as the Hygiene Assessment System (HAS) and Hazard Analysis Critical Control… (more)

Subjects/Keywords: Microbiological quality of beef; Contamination of beef; Food safety systems; UCTD

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APA (6th Edition):

author], [. (2011). Effect of food safety systems on the microbiological quality of beef . (Doctoral Dissertation). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-10192011-121549/

Chicago Manual of Style (16th Edition):

author], [No. “Effect of food safety systems on the microbiological quality of beef .” 2011. Doctoral Dissertation, University of Pretoria. Accessed April 19, 2021. http://upetd.up.ac.za/thesis/available/etd-10192011-121549/.

MLA Handbook (7th Edition):

author], [No. “Effect of food safety systems on the microbiological quality of beef .” 2011. Web. 19 Apr 2021.

Vancouver:

author] [. Effect of food safety systems on the microbiological quality of beef . [Internet] [Doctoral dissertation]. University of Pretoria; 2011. [cited 2021 Apr 19]. Available from: http://upetd.up.ac.za/thesis/available/etd-10192011-121549/.

Council of Science Editors:

author] [. Effect of food safety systems on the microbiological quality of beef . [Doctoral Dissertation]. University of Pretoria; 2011. Available from: http://upetd.up.ac.za/thesis/available/etd-10192011-121549/


University of Pretoria

15. Tshabalala, Papiso Ariette. Effect of food safety systems on the microbiological quality of beef.

Degree: Food Science, 2011, University of Pretoria

 Contamination of meat with microorganisms during slaughter is inevitable. Hygiene management systems (HMSs) such as the Hygiene Assessment System (HAS) and Hazard Analysis Critical Control… (more)

Subjects/Keywords: Microbiological quality of beef; Contamination of beef; Food safety systems; UCTD

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APA (6th Edition):

Tshabalala, P. (2011). Effect of food safety systems on the microbiological quality of beef. (Doctoral Dissertation). University of Pretoria. Retrieved from http://hdl.handle.net/2263/28854

Chicago Manual of Style (16th Edition):

Tshabalala, Papiso. “Effect of food safety systems on the microbiological quality of beef.” 2011. Doctoral Dissertation, University of Pretoria. Accessed April 19, 2021. http://hdl.handle.net/2263/28854.

MLA Handbook (7th Edition):

Tshabalala, Papiso. “Effect of food safety systems on the microbiological quality of beef.” 2011. Web. 19 Apr 2021.

Vancouver:

Tshabalala P. Effect of food safety systems on the microbiological quality of beef. [Internet] [Doctoral dissertation]. University of Pretoria; 2011. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/2263/28854.

Council of Science Editors:

Tshabalala P. Effect of food safety systems on the microbiological quality of beef. [Doctoral Dissertation]. University of Pretoria; 2011. Available from: http://hdl.handle.net/2263/28854


Colorado State University

16. Igo, Jessica Leigh. Driving change: the 2011 National Beef Quality Audit.

Degree: PhD, Animal Sciences, 2012, Colorado State University

 The National Beef Quality Audit - 2011 evaluated the current status and progress being made towards quality and consistency of cattle, carcasses, and beef products… (more)

Subjects/Keywords: market survey; best-worst scaling; willingness to pay; beef; beef quality

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APA (6th Edition):

Igo, J. L. (2012). Driving change: the 2011 National Beef Quality Audit. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/67459

Chicago Manual of Style (16th Edition):

Igo, Jessica Leigh. “Driving change: the 2011 National Beef Quality Audit.” 2012. Doctoral Dissertation, Colorado State University. Accessed April 19, 2021. http://hdl.handle.net/10217/67459.

MLA Handbook (7th Edition):

Igo, Jessica Leigh. “Driving change: the 2011 National Beef Quality Audit.” 2012. Web. 19 Apr 2021.

Vancouver:

Igo JL. Driving change: the 2011 National Beef Quality Audit. [Internet] [Doctoral dissertation]. Colorado State University; 2012. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10217/67459.

Council of Science Editors:

Igo JL. Driving change: the 2011 National Beef Quality Audit. [Doctoral Dissertation]. Colorado State University; 2012. Available from: http://hdl.handle.net/10217/67459


Michigan State University

17. Babiker, Abdalla Sidahmed. Qualitative properties of beef from bulls and steers.

Degree: MS, Department of Animal Sciences, 1985, Michigan State University

Subjects/Keywords: Beef – Quality; Beef cattle; Bulls

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APA (6th Edition):

Babiker, A. S. (1985). Qualitative properties of beef from bulls and steers. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16493

Chicago Manual of Style (16th Edition):

Babiker, Abdalla Sidahmed. “Qualitative properties of beef from bulls and steers.” 1985. Masters Thesis, Michigan State University. Accessed April 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:16493.

MLA Handbook (7th Edition):

Babiker, Abdalla Sidahmed. “Qualitative properties of beef from bulls and steers.” 1985. Web. 19 Apr 2021.

Vancouver:

Babiker AS. Qualitative properties of beef from bulls and steers. [Internet] [Masters thesis]. Michigan State University; 1985. [cited 2021 Apr 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16493.

Council of Science Editors:

Babiker AS. Qualitative properties of beef from bulls and steers. [Masters Thesis]. Michigan State University; 1985. Available from: http://etd.lib.msu.edu/islandora/object/etd:16493


Michigan State University

18. Hsu, Ivy Yih-Chih. Identification and verification of an endogenous time-temperature integrator to determine processing adequacy of roast beef.

Degree: PhD, Department of Food Science and Human Nutrition, 1997, Michigan State University

Subjects/Keywords: Beef – Processing; Beef – Quality control

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APA (6th Edition):

Hsu, I. Y. (1997). Identification and verification of an endogenous time-temperature integrator to determine processing adequacy of roast beef. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26212

Chicago Manual of Style (16th Edition):

Hsu, Ivy Yih-Chih. “Identification and verification of an endogenous time-temperature integrator to determine processing adequacy of roast beef.” 1997. Doctoral Dissertation, Michigan State University. Accessed April 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:26212.

MLA Handbook (7th Edition):

Hsu, Ivy Yih-Chih. “Identification and verification of an endogenous time-temperature integrator to determine processing adequacy of roast beef.” 1997. Web. 19 Apr 2021.

Vancouver:

Hsu IY. Identification and verification of an endogenous time-temperature integrator to determine processing adequacy of roast beef. [Internet] [Doctoral dissertation]. Michigan State University; 1997. [cited 2021 Apr 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26212.

Council of Science Editors:

Hsu IY. Identification and verification of an endogenous time-temperature integrator to determine processing adequacy of roast beef. [Doctoral Dissertation]. Michigan State University; 1997. Available from: http://etd.lib.msu.edu/islandora/object/etd:26212


University of Arizona

19. McDaniel, Marianne Capp. EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS.

Degree: 1983, University of Arizona

Subjects/Keywords: Beef  – Quality.; Beef  – Preservation.

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APA (6th Edition):

McDaniel, M. C. (1983). EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS. (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/274945

Chicago Manual of Style (16th Edition):

McDaniel, Marianne Capp. “EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS. ” 1983. Masters Thesis, University of Arizona. Accessed April 19, 2021. http://hdl.handle.net/10150/274945.

MLA Handbook (7th Edition):

McDaniel, Marianne Capp. “EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS. ” 1983. Web. 19 Apr 2021.

Vancouver:

McDaniel MC. EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS. [Internet] [Masters thesis]. University of Arizona; 1983. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10150/274945.

Council of Science Editors:

McDaniel MC. EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS. [Masters Thesis]. University of Arizona; 1983. Available from: http://hdl.handle.net/10150/274945


Massey University

20. Navajas Valentini, Elly Ana. Applying a novel method for the analysis of beef ultimate pH in the detection of quantitative trait loci.

Degree: Master of Applied Science, Animal Breeding and Genetics, 2002, Massey University

Beef ultimate pH (pHU) is an economically important trait related to meat quality. Values of pHU higher than the normal 5.5 have a detrimental effect… (more)

Subjects/Keywords: Beef Quality; Beef Grading

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APA (6th Edition):

Navajas Valentini, E. A. (2002). Applying a novel method for the analysis of beef ultimate pH in the detection of quantitative trait loci. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/11670

Chicago Manual of Style (16th Edition):

Navajas Valentini, Elly Ana. “Applying a novel method for the analysis of beef ultimate pH in the detection of quantitative trait loci.” 2002. Masters Thesis, Massey University. Accessed April 19, 2021. http://hdl.handle.net/10179/11670.

MLA Handbook (7th Edition):

Navajas Valentini, Elly Ana. “Applying a novel method for the analysis of beef ultimate pH in the detection of quantitative trait loci.” 2002. Web. 19 Apr 2021.

Vancouver:

Navajas Valentini EA. Applying a novel method for the analysis of beef ultimate pH in the detection of quantitative trait loci. [Internet] [Masters thesis]. Massey University; 2002. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10179/11670.

Council of Science Editors:

Navajas Valentini EA. Applying a novel method for the analysis of beef ultimate pH in the detection of quantitative trait loci. [Masters Thesis]. Massey University; 2002. Available from: http://hdl.handle.net/10179/11670


Mississippi State University

21. Theradiyil Sukumaran, Anuraj. Use of pre-rigor deboned beef from Holstein cattle for sausage production.

Degree: PhD, Animal and Dairy Sciences, 2018, Mississippi State University

 The objectives of this study were to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter… (more)

Subjects/Keywords: quality; safety; sausage; beef; pre-rigor

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APA (6th Edition):

Theradiyil Sukumaran, A. (2018). Use of pre-rigor deboned beef from Holstein cattle for sausage production. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;

Chicago Manual of Style (16th Edition):

Theradiyil Sukumaran, Anuraj. “Use of pre-rigor deboned beef from Holstein cattle for sausage production.” 2018. Doctoral Dissertation, Mississippi State University. Accessed April 19, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;.

MLA Handbook (7th Edition):

Theradiyil Sukumaran, Anuraj. “Use of pre-rigor deboned beef from Holstein cattle for sausage production.” 2018. Web. 19 Apr 2021.

Vancouver:

Theradiyil Sukumaran A. Use of pre-rigor deboned beef from Holstein cattle for sausage production. [Internet] [Doctoral dissertation]. Mississippi State University; 2018. [cited 2021 Apr 19]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;.

Council of Science Editors:

Theradiyil Sukumaran A. Use of pre-rigor deboned beef from Holstein cattle for sausage production. [Doctoral Dissertation]. Mississippi State University; 2018. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06212018-124120/ ;


University of Georgia

22. Realini, Carolina Eva. Nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving color and lipid stability.

Degree: 2014, University of Georgia

 Research was conducted to evaluate nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving… (more)

Subjects/Keywords: Beef Quality; Grass-fed; Fatty Acids; Antioxidants

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APA (6th Edition):

Realini, C. E. (2014). Nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving color and lipid stability. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20650

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):

Realini, Carolina Eva. “Nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving color and lipid stability.” 2014. Thesis, University of Georgia. Accessed April 19, 2021. http://hdl.handle.net/10724/20650.

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

MLA Handbook (7th Edition):

Realini, Carolina Eva. “Nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving color and lipid stability.” 2014. Web. 19 Apr 2021.

Vancouver:

Realini CE. Nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving color and lipid stability. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10724/20650.

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

Council of Science Editors:

Realini CE. Nutritional effects on carcass traits, meat quality and fatty acid composition of beef, and the role of antioxidants in improving color and lipid stability. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20650

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


Colorado State University

23. Semler, Megan Lynn. Effect of USDA carcass maturity on eating quality of beef from fed steers and heifers that 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 heifers that 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 heifers that have been classified into maturity groups using dentition.” 2015. Masters Thesis, Colorado State University. Accessed April 19, 2021. 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 heifers that have been classified into maturity groups using dentition.” 2015. Web. 19 Apr 2021.

Vancouver:

Semler ML. Effect of USDA carcass maturity on eating quality of beef from fed steers and heifers that have been classified into maturity groups using dentition. [Internet] [Masters thesis]. Colorado State University; 2015. [cited 2021 Apr 19]. 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 heifers that have been classified into maturity groups using dentition. [Masters Thesis]. Colorado State University; 2015. Available from: http://hdl.handle.net/10217/166985


Texas A&M University

24. Harris, McKensie Kay. National Beef Quality Audit – 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef.

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

 The National Beef Quality Audit – 2016 marks the fourth iteration in a series assessing the quality of live beef and dairy cows and bulls… (more)

Subjects/Keywords: beef; quality; audit; cow; bull; dairy

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APA (6th Edition):

Harris, M. K. (2017). National Beef Quality Audit – 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/169574

Chicago Manual of Style (16th Edition):

Harris, McKensie Kay. “National Beef Quality Audit – 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef.” 2017. Masters Thesis, Texas A&M University. Accessed April 19, 2021. http://hdl.handle.net/1969.1/169574.

MLA Handbook (7th Edition):

Harris, McKensie Kay. “National Beef Quality Audit – 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef.” 2017. Web. 19 Apr 2021.

Vancouver:

Harris MK. National Beef Quality Audit – 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/1969.1/169574.

Council of Science Editors:

Harris MK. National Beef Quality Audit – 2016: A Survey of the Market Cow and Bull Industry to Discover Avenues for Improving Quality and Enhancing Value of Beef. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/169574

25. Hardcastle, Nicholas Cade. The effect of finishing diet on carcass composition and consumer perception of enhanced and non-enhanced Honduran beef.

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

 To identify the effect of alternative finishing diets on consumer palatability traits in comparison to traditional grass-finished Honduran beef, and to determine if enhancement could… (more)

Subjects/Keywords: Beef; Finishing Diet; Enhancement; Honduras; Eating Quality

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APA (6th Edition):

Hardcastle, N. C. (2018). The effect of finishing diet on carcass composition and consumer perception of enhanced and non-enhanced Honduran beef. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/73802

Chicago Manual of Style (16th Edition):

Hardcastle, Nicholas Cade. “The effect of finishing diet on carcass composition and consumer perception of enhanced and non-enhanced Honduran beef.” 2018. Masters Thesis, Texas Tech University. Accessed April 19, 2021. http://hdl.handle.net/2346/73802.

MLA Handbook (7th Edition):

Hardcastle, Nicholas Cade. “The effect of finishing diet on carcass composition and consumer perception of enhanced and non-enhanced Honduran beef.” 2018. Web. 19 Apr 2021.

Vancouver:

Hardcastle NC. The effect of finishing diet on carcass composition and consumer perception of enhanced and non-enhanced Honduran beef. [Internet] [Masters thesis]. Texas Tech University; 2018. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/2346/73802.

Council of Science Editors:

Hardcastle NC. The effect of finishing diet on carcass composition and consumer perception of enhanced and non-enhanced Honduran beef. [Masters Thesis]. Texas Tech University; 2018. Available from: http://hdl.handle.net/2346/73802


Colorado State University

26. Acheson, Rebecca Jean. Nutrient composition and sensory attributes of beef from grain-finished steers and heifers.

Degree: PhD, Animal Sciences, 2013, Colorado State University

 Over the past decade, nutrient composition of beef became an increasingly important topic both domestically and internationally for the beef industry and its consumers. Beef(more)

Subjects/Keywords: loin; round; quality grade; maturity; nutrient; beef

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APA (6th Edition):

Acheson, R. J. (2013). Nutrient composition and sensory attributes of beef from grain-finished steers and heifers. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/80131

Chicago Manual of Style (16th Edition):

Acheson, Rebecca Jean. “Nutrient composition and sensory attributes of beef from grain-finished steers and heifers.” 2013. Doctoral Dissertation, Colorado State University. Accessed April 19, 2021. http://hdl.handle.net/10217/80131.

MLA Handbook (7th Edition):

Acheson, Rebecca Jean. “Nutrient composition and sensory attributes of beef from grain-finished steers and heifers.” 2013. Web. 19 Apr 2021.

Vancouver:

Acheson RJ. Nutrient composition and sensory attributes of beef from grain-finished steers and heifers. [Internet] [Doctoral dissertation]. Colorado State University; 2013. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10217/80131.

Council of Science Editors:

Acheson RJ. Nutrient composition and sensory attributes of beef from grain-finished steers and heifers. [Doctoral Dissertation]. Colorado State University; 2013. Available from: http://hdl.handle.net/10217/80131


University of Minnesota

27. Nelson, Megan. Effects of Varying Levels of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Beef Quality Characteristics.

Degree: MS, Animal Sciences, 2016, University of Minnesota

 Utilizing reduced-fat modified distillers grains with solubles (RFMDGS) was evaluated using fifty crossbred steers. Steers were randomly fed one of four dietary treatments for 181d,… (more)

Subjects/Keywords: beef quality; modified distillers grains; reduced-fat

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APA (6th Edition):

Nelson, M. (2016). Effects of Varying Levels of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Beef Quality Characteristics. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/181809

Chicago Manual of Style (16th Edition):

Nelson, Megan. “Effects of Varying Levels of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Beef Quality Characteristics.” 2016. Masters Thesis, University of Minnesota. Accessed April 19, 2021. http://hdl.handle.net/11299/181809.

MLA Handbook (7th Edition):

Nelson, Megan. “Effects of Varying Levels of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Beef Quality Characteristics.” 2016. Web. 19 Apr 2021.

Vancouver:

Nelson M. Effects of Varying Levels of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Beef Quality Characteristics. [Internet] [Masters thesis]. University of Minnesota; 2016. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/11299/181809.

Council of Science Editors:

Nelson M. Effects of Varying Levels of Reduced-Fat Modified Distillers Grains with Solubles in Finishing Diets of Feedlot Steers on Beef Quality Characteristics. [Masters Thesis]. University of Minnesota; 2016. Available from: http://hdl.handle.net/11299/181809


University of Arizona

28. Dryden, Forrest Dean, 1943-. The relationship of certain chemical constituents of beef muscle to its quality .

Degree: 1967, University of Arizona

Subjects/Keywords: Beef  – Quality.; Meat.

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APA (6th Edition):

Dryden, Forrest Dean, 1. (1967). The relationship of certain chemical constituents of beef muscle to its quality . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/318619

Chicago Manual of Style (16th Edition):

Dryden, Forrest Dean, 1943-. “The relationship of certain chemical constituents of beef muscle to its quality .” 1967. Masters Thesis, University of Arizona. Accessed April 19, 2021. http://hdl.handle.net/10150/318619.

MLA Handbook (7th Edition):

Dryden, Forrest Dean, 1943-. “The relationship of certain chemical constituents of beef muscle to its quality .” 1967. Web. 19 Apr 2021.

Vancouver:

Dryden, Forrest Dean 1. The relationship of certain chemical constituents of beef muscle to its quality . [Internet] [Masters thesis]. University of Arizona; 1967. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/10150/318619.

Council of Science Editors:

Dryden, Forrest Dean 1. The relationship of certain chemical constituents of beef muscle to its quality . [Masters Thesis]. University of Arizona; 1967. Available from: http://hdl.handle.net/10150/318619


University of Guelph

29. Spence, Katelyn. Impact of Nutritional Management Regimen and Residual Feed Intake on Cow Performance during Mid to Late Gestation and Pre-weaning Calf Performance.

Degree: MS, Department of Animal Biosciences, 2017, University of Guelph

 This study examined the impact of strategic supplementation of straw-based diets with an energy-protein supplement and previously established residual feed intake (RFI) classification on beef(more)

Subjects/Keywords: RFI; Gestation; Beef Cattle; Low-quality Diets

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APA (6th Edition):

Spence, K. (2017). Impact of Nutritional Management Regimen and Residual Feed Intake on Cow Performance during Mid to Late Gestation and Pre-weaning Calf Performance. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11527

Chicago Manual of Style (16th Edition):

Spence, Katelyn. “Impact of Nutritional Management Regimen and Residual Feed Intake on Cow Performance during Mid to Late Gestation and Pre-weaning Calf Performance.” 2017. Masters Thesis, University of Guelph. Accessed April 19, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11527.

MLA Handbook (7th Edition):

Spence, Katelyn. “Impact of Nutritional Management Regimen and Residual Feed Intake on Cow Performance during Mid to Late Gestation and Pre-weaning Calf Performance.” 2017. Web. 19 Apr 2021.

Vancouver:

Spence K. Impact of Nutritional Management Regimen and Residual Feed Intake on Cow Performance during Mid to Late Gestation and Pre-weaning Calf Performance. [Internet] [Masters thesis]. University of Guelph; 2017. [cited 2021 Apr 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11527.

Council of Science Editors:

Spence K. Impact of Nutritional Management Regimen and Residual Feed Intake on Cow Performance during Mid to Late Gestation and Pre-weaning Calf Performance. [Masters Thesis]. University of Guelph; 2017. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/11527


Kansas State University

30. Smith, Mary Elizabeth. Effects of elevated temperature conditioning on beef carcasses from four nutritional regimes.

Degree: 1977, Kansas State University

Subjects/Keywords: Meat – Quality; Beef

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APA (6th Edition):

Smith, M. E. (1977). Effects of elevated temperature conditioning on beef carcasses from four nutritional regimes. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11687

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):

Smith, Mary Elizabeth. “Effects of elevated temperature conditioning on beef carcasses from four nutritional regimes.” 1977. Thesis, Kansas State University. Accessed April 19, 2021. http://hdl.handle.net/2097/11687.

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

MLA Handbook (7th Edition):

Smith, Mary Elizabeth. “Effects of elevated temperature conditioning on beef carcasses from four nutritional regimes.” 1977. Web. 19 Apr 2021.

Vancouver:

Smith ME. Effects of elevated temperature conditioning on beef carcasses from four nutritional regimes. [Internet] [Thesis]. Kansas State University; 1977. [cited 2021 Apr 19]. Available from: http://hdl.handle.net/2097/11687.

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

Council of Science Editors:

Smith ME. Effects of elevated temperature conditioning on beef carcasses from four nutritional regimes. [Thesis]. Kansas State University; 1977. Available from: http://hdl.handle.net/2097/11687

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

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