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You searched for subject:(Beef Processing). Showing records 1 – 30 of 40 total matches.

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Michigan State University

1. Foster, Tristan Parker. A comparison of beef traceability models during serial and parallel processing methods.

Degree: 2016, Michigan State University

Thesis M.S. Michigan State University. Animal Science 2016

ABSTRACTA COMPARISON OF BEEF TRACEABILITY MODELS DURING SERIAL AND PARALLEL PROCESSINGByTristan Parker FosterTraceability of beef attributes through… (more)

Subjects/Keywords: Beef cattle – Carcasses – Michigan – Identification; Beef – Processing – Michigan; Beef cattle – Carcasses; Beef – Processing; Animal sciences

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APA (6th Edition):

Foster, T. P. (2016). A comparison of beef traceability models during serial and parallel processing methods. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:3894

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):

Foster, Tristan Parker. “A comparison of beef traceability models during serial and parallel processing methods.” 2016. Thesis, Michigan State University. Accessed March 03, 2021. http://etd.lib.msu.edu/islandora/object/etd:3894.

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

MLA Handbook (7th Edition):

Foster, Tristan Parker. “A comparison of beef traceability models during serial and parallel processing methods.” 2016. Web. 03 Mar 2021.

Vancouver:

Foster TP. A comparison of beef traceability models during serial and parallel processing methods. [Internet] [Thesis]. Michigan State University; 2016. [cited 2021 Mar 03]. Available from: http://etd.lib.msu.edu/islandora/object/etd:3894.

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

Council of Science Editors:

Foster TP. A comparison of beef traceability models during serial and parallel processing methods. [Thesis]. Michigan State University; 2016. Available from: http://etd.lib.msu.edu/islandora/object/etd:3894

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


Oregon State University

2. Wiser, Cathy. Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels.

Degree: MS, Food Science and Technology, 1989, Oregon State University

 The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity,… (more)

Subjects/Keywords: Beef  – Processing

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APA (6th Edition):

Wiser, C. (1989). Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27054

Chicago Manual of Style (16th Edition):

Wiser, Cathy. “Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels.” 1989. Masters Thesis, Oregon State University. Accessed March 03, 2021. http://hdl.handle.net/1957/27054.

MLA Handbook (7th Edition):

Wiser, Cathy. “Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels.” 1989. Web. 03 Mar 2021.

Vancouver:

Wiser C. Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels. [Internet] [Masters thesis]. Oregon State University; 1989. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/1957/27054.

Council of Science Editors:

Wiser C. Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels. [Masters Thesis]. Oregon State University; 1989. Available from: http://hdl.handle.net/1957/27054

3. 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 March 03, 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. 03 Mar 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 Mar 03]. 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


Michigan State University

4. 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 March 03, 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. 03 Mar 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 Mar 03]. 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


Texas A&M University

5. Frenzel, Leslie. Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks.

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

 This multi-phase study investigated the use of high pressure processing (HPP) to determine if it resulted in comparable tenderness improvement to that of blade tenderization… (more)

Subjects/Keywords: Beef; aging; high pressure processing; tenderization

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APA (6th Edition):

Frenzel, L. (2015). Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155739

Chicago Manual of Style (16th Edition):

Frenzel, Leslie. “Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks.” 2015. Doctoral Dissertation, Texas A&M University. Accessed March 03, 2021. http://hdl.handle.net/1969.1/155739.

MLA Handbook (7th Edition):

Frenzel, Leslie. “Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks.” 2015. Web. 03 Mar 2021.

Vancouver:

Frenzel L. Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks. [Internet] [Doctoral dissertation]. Texas A&M University; 2015. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/1969.1/155739.

Council of Science Editors:

Frenzel L. Using High-Pressure Processing as a Possible Tenderization Process for Foodservice Top Sirloin Steaks. [Doctoral Dissertation]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155739


University of Arkansas

6. Marcos, Jorge Abraham. Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics.

Degree: MS, 2015, University of Arkansas

  The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical,… (more)

Subjects/Keywords: Biological sciences; Antimicrobials; Atomization; Beef safety; Electrostatic spraying; Ground beef; Food Processing; Meat Science

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APA (6th Edition):

Marcos, J. A. (2015). Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/1029

Chicago Manual of Style (16th Edition):

Marcos, Jorge Abraham. “Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics.” 2015. Masters Thesis, University of Arkansas. Accessed March 03, 2021. https://scholarworks.uark.edu/etd/1029.

MLA Handbook (7th Edition):

Marcos, Jorge Abraham. “Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics.” 2015. Web. 03 Mar 2021.

Vancouver:

Marcos JA. Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics. [Internet] [Masters thesis]. University of Arkansas; 2015. [cited 2021 Mar 03]. Available from: https://scholarworks.uark.edu/etd/1029.

Council of Science Editors:

Marcos JA. Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics. [Masters Thesis]. University of Arkansas; 2015. Available from: https://scholarworks.uark.edu/etd/1029


University of Arkansas

7. Althaber, Colton Allen. Effects of 50:50 proportion Bull:Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties.

Degree: MS, 2019, University of Arkansas

  Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can… (more)

Subjects/Keywords: Consumer Sensory Panel; Cookery Method; Fat Content; Finely Textured Beef; Ground Beef; Precooked Burger Patties; Beef Science; Food Processing; Meat Science

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APA (6th Edition):

Althaber, C. A. (2019). Effects of 50:50 proportion Bull:Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/3505

Chicago Manual of Style (16th Edition):

Althaber, Colton Allen. “Effects of 50:50 proportion Bull:Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties.” 2019. Masters Thesis, University of Arkansas. Accessed March 03, 2021. https://scholarworks.uark.edu/etd/3505.

MLA Handbook (7th Edition):

Althaber, Colton Allen. “Effects of 50:50 proportion Bull:Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties.” 2019. Web. 03 Mar 2021.

Vancouver:

Althaber CA. Effects of 50:50 proportion Bull:Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties. [Internet] [Masters thesis]. University of Arkansas; 2019. [cited 2021 Mar 03]. Available from: https://scholarworks.uark.edu/etd/3505.

Council of Science Editors:

Althaber CA. Effects of 50:50 proportion Bull:Cow Blend Levels and Incorporation of Finely Textured Beef on the Color of Precooked Ground Beef Patties. [Masters Thesis]. University of Arkansas; 2019. Available from: https://scholarworks.uark.edu/etd/3505


University College Cork

8. Ojha, K. Shikha. Application of ultrasound technology for functional meat products.

Degree: 2017, University College Cork

 With increasing consumer awareness of health and nutrition, the meat processing industry is eager to engage in a search for innovative ways of processing and… (more)

Subjects/Keywords: Ultrasound technology; Meat processing; Functional meat products; Lactobacillus; Beef jerky

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APA (6th Edition):

Ojha, K. S. (2017). Application of ultrasound technology for functional meat products. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/5768

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):

Ojha, K Shikha. “Application of ultrasound technology for functional meat products.” 2017. Thesis, University College Cork. Accessed March 03, 2021. http://hdl.handle.net/10468/5768.

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

MLA Handbook (7th Edition):

Ojha, K Shikha. “Application of ultrasound technology for functional meat products.” 2017. Web. 03 Mar 2021.

Vancouver:

Ojha KS. Application of ultrasound technology for functional meat products. [Internet] [Thesis]. University College Cork; 2017. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/10468/5768.

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

Council of Science Editors:

Ojha KS. Application of ultrasound technology for functional meat products. [Thesis]. University College Cork; 2017. Available from: http://hdl.handle.net/10468/5768

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


Kansas State University

9. Lin, Sha-Shu Pishen. Automated pattern recognition of beef.

Degree: 1978, Kansas State University

Subjects/Keywords: Beef – Grading – Automation; Image processing

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APA (6th Edition):

Lin, S. P. (1978). Automated pattern recognition of beef. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/13198

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):

Lin, Sha-Shu Pishen. “Automated pattern recognition of beef.” 1978. Thesis, Kansas State University. Accessed March 03, 2021. http://hdl.handle.net/2097/13198.

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

MLA Handbook (7th Edition):

Lin, Sha-Shu Pishen. “Automated pattern recognition of beef.” 1978. Web. 03 Mar 2021.

Vancouver:

Lin SP. Automated pattern recognition of beef. [Internet] [Thesis]. Kansas State University; 1978. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/2097/13198.

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

Council of Science Editors:

Lin SP. Automated pattern recognition of beef. [Thesis]. Kansas State University; 1978. Available from: http://hdl.handle.net/2097/13198

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


Oklahoma State University

10. Sexten, Austin. Effects of Hay Processing and Feeder Design on Hay Utilization.

Degree: Department of Animal Science, 2011, Oklahoma State University

 Four experiments evaluated the effects of hay processing, bale feeder type and supplementation on hay utilization of beef cattle. Experiment 1used 64 crossbred gestating beef(more)

Subjects/Keywords: beef cattle; hay feeder; hay processing; hay waste; monensin; supplementation

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APA (6th Edition):

Sexten, A. (2011). Effects of Hay Processing and Feeder Design on Hay Utilization. (Thesis). Oklahoma State University. Retrieved from http://hdl.handle.net/11244/8860

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):

Sexten, Austin. “Effects of Hay Processing and Feeder Design on Hay Utilization.” 2011. Thesis, Oklahoma State University. Accessed March 03, 2021. http://hdl.handle.net/11244/8860.

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

MLA Handbook (7th Edition):

Sexten, Austin. “Effects of Hay Processing and Feeder Design on Hay Utilization.” 2011. Web. 03 Mar 2021.

Vancouver:

Sexten A. Effects of Hay Processing and Feeder Design on Hay Utilization. [Internet] [Thesis]. Oklahoma State University; 2011. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/11244/8860.

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

Council of Science Editors:

Sexten A. Effects of Hay Processing and Feeder Design on Hay Utilization. [Thesis]. Oklahoma State University; 2011. Available from: http://hdl.handle.net/11244/8860

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


Kansas State University

11. Waggie, Rachel Elaine. Risk information seeking and processing of beef producers in the Southeast United States.

Degree: MS- Agricultural Education and Communication, Department of Communications and Agricultural Education, 2020, Kansas State University

 The beef industry is ever evolving and plays a vital role in the United States economy. Many factors determine the impact of a beef operation… (more)

Subjects/Keywords: RISP; Beef industry; Agricultural communication; Risk information seeking and processing

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APA (6th Edition):

Waggie, R. E. (2020). Risk information seeking and processing of beef producers in the Southeast United States. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/40656

Chicago Manual of Style (16th Edition):

Waggie, Rachel Elaine. “Risk information seeking and processing of beef producers in the Southeast United States.” 2020. Masters Thesis, Kansas State University. Accessed March 03, 2021. http://hdl.handle.net/2097/40656.

MLA Handbook (7th Edition):

Waggie, Rachel Elaine. “Risk information seeking and processing of beef producers in the Southeast United States.” 2020. Web. 03 Mar 2021.

Vancouver:

Waggie RE. Risk information seeking and processing of beef producers in the Southeast United States. [Internet] [Masters thesis]. Kansas State University; 2020. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/2097/40656.

Council of Science Editors:

Waggie RE. Risk information seeking and processing of beef producers in the Southeast United States. [Masters Thesis]. Kansas State University; 2020. Available from: http://hdl.handle.net/2097/40656


Michigan State University

12. Orta-Ramirez, Alicia. R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products.

Degree: PhD, Department of Food Science and Human Nutrition, 1999, Michigan State University

Subjects/Keywords: Beef – Processing; Beef – Heat treatment; Fluorimetry; Salmonella

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APA (6th Edition):

Orta-Ramirez, A. (1999). R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:28484

Chicago Manual of Style (16th Edition):

Orta-Ramirez, Alicia. “R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products.” 1999. Doctoral Dissertation, Michigan State University. Accessed March 03, 2021. http://etd.lib.msu.edu/islandora/object/etd:28484.

MLA Handbook (7th Edition):

Orta-Ramirez, Alicia. “R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products.” 1999. Web. 03 Mar 2021.

Vancouver:

Orta-Ramirez A. R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products. [Internet] [Doctoral dissertation]. Michigan State University; 1999. [cited 2021 Mar 03]. Available from: http://etd.lib.msu.edu/islandora/object/etd:28484.

Council of Science Editors:

Orta-Ramirez A. R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products. [Doctoral Dissertation]. Michigan State University; 1999. Available from: http://etd.lib.msu.edu/islandora/object/etd:28484


University of Saskatchewan

13. Williams, Logan Mae. The effect of feeding a barley/canola meal pellet to feedlot steers on performance, rumen fermentation, and eating behaviour.

Degree: 2007, University of Saskatchewan

 Two trials were conducted to evaluate effects of feeding barley/canola meal pellets on feedlot performance, subacute ruminal acidosis (SARA), and feeding behaviour in feedlot steers.… (more)

Subjects/Keywords: acidosis; barley; beef; canola meal; processing

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APA (6th Edition):

Williams, L. M. (2007). The effect of feeding a barley/canola meal pellet to feedlot steers on performance, rumen fermentation, and eating behaviour. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/etd-09112007-154636

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):

Williams, Logan Mae. “The effect of feeding a barley/canola meal pellet to feedlot steers on performance, rumen fermentation, and eating behaviour.” 2007. Thesis, University of Saskatchewan. Accessed March 03, 2021. http://hdl.handle.net/10388/etd-09112007-154636.

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

MLA Handbook (7th Edition):

Williams, Logan Mae. “The effect of feeding a barley/canola meal pellet to feedlot steers on performance, rumen fermentation, and eating behaviour.” 2007. Web. 03 Mar 2021.

Vancouver:

Williams LM. The effect of feeding a barley/canola meal pellet to feedlot steers on performance, rumen fermentation, and eating behaviour. [Internet] [Thesis]. University of Saskatchewan; 2007. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/10388/etd-09112007-154636.

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

Council of Science Editors:

Williams LM. The effect of feeding a barley/canola meal pellet to feedlot steers on performance, rumen fermentation, and eating behaviour. [Thesis]. University of Saskatchewan; 2007. Available from: http://hdl.handle.net/10388/etd-09112007-154636

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


Penn State University

14. Svoboda, Amanda Lyn. Presence of Shiga toxin-producing Escherichia coli O-groups in small and very small beef processing plants and resulting beef products detected by a multiplex polymerase chain reaction assay.

Degree: 2012, Penn State University

 Shiga toxin-producing Escherichia coli (STEC) are pathogens attributed to numerous foodborne illnesses resulting in gastrointestinal disease of varying severity, including hemolytic uremic syndrome (HUS) in… (more)

Subjects/Keywords: E. coli; non-O157; beef processing; small plants; very small plants; Pennsylvania

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APA (6th Edition):

Svoboda, A. L. (2012). Presence of Shiga toxin-producing Escherichia coli O-groups in small and very small beef processing plants and resulting beef products detected by a multiplex polymerase chain reaction assay. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/15107

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):

Svoboda, Amanda Lyn. “Presence of Shiga toxin-producing Escherichia coli O-groups in small and very small beef processing plants and resulting beef products detected by a multiplex polymerase chain reaction assay.” 2012. Thesis, Penn State University. Accessed March 03, 2021. https://submit-etda.libraries.psu.edu/catalog/15107.

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

MLA Handbook (7th Edition):

Svoboda, Amanda Lyn. “Presence of Shiga toxin-producing Escherichia coli O-groups in small and very small beef processing plants and resulting beef products detected by a multiplex polymerase chain reaction assay.” 2012. Web. 03 Mar 2021.

Vancouver:

Svoboda AL. Presence of Shiga toxin-producing Escherichia coli O-groups in small and very small beef processing plants and resulting beef products detected by a multiplex polymerase chain reaction assay. [Internet] [Thesis]. Penn State University; 2012. [cited 2021 Mar 03]. Available from: https://submit-etda.libraries.psu.edu/catalog/15107.

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

Council of Science Editors:

Svoboda AL. Presence of Shiga toxin-producing Escherichia coli O-groups in small and very small beef processing plants and resulting beef products detected by a multiplex polymerase chain reaction assay. [Thesis]. Penn State University; 2012. Available from: https://submit-etda.libraries.psu.edu/catalog/15107

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


Texas A&M University

15. Mehall, Lindsey Nicole. Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing.

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

 Non-O157 Shiga-toxin producing Escherichia coli (STECs) serovars O145:NM, O45:H2, O26:H11, O103:H11, O111 (organism was originally ordered from American Type Culture Collection (ATCC) under accession BAA-2217,… (more)

Subjects/Keywords: Escherichia coli; surrogate; non-O157:H7 shiga toxin-producing E. coli; beef processing

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APA (6th Edition):

Mehall, L. N. (2015). Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/156263

Chicago Manual of Style (16th Edition):

Mehall, Lindsey Nicole. “Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing.” 2015. Doctoral Dissertation, Texas A&M University. Accessed March 03, 2021. http://hdl.handle.net/1969.1/156263.

MLA Handbook (7th Edition):

Mehall, Lindsey Nicole. “Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing.” 2015. Web. 03 Mar 2021.

Vancouver:

Mehall LN. Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing. [Internet] [Doctoral dissertation]. Texas A&M University; 2015. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/1969.1/156263.

Council of Science Editors:

Mehall LN. Evaluation of the Appropriateness of Previously Developed Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli in Beef Processing. [Doctoral Dissertation]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/156263


University of British Columbia

16. Sakalauskas, A.J. Computerized farm management information system for commercial beef ranch operators.

Degree: MS- MSc, Agricultural Economics, 1977, University of British Columbia

 The objective of the thesis was to develop a computerized farm management information system that would assist ranchers, extension personnel and farm management specialists in… (more)

Subjects/Keywords: Beef cattle  – Economic aspects  – Data processing

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APA (6th Edition):

Sakalauskas, A. J. (1977). Computerized farm management information system for commercial beef ranch operators. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/20498

Chicago Manual of Style (16th Edition):

Sakalauskas, A J. “Computerized farm management information system for commercial beef ranch operators.” 1977. Masters Thesis, University of British Columbia. Accessed March 03, 2021. http://hdl.handle.net/2429/20498.

MLA Handbook (7th Edition):

Sakalauskas, A J. “Computerized farm management information system for commercial beef ranch operators.” 1977. Web. 03 Mar 2021.

Vancouver:

Sakalauskas AJ. Computerized farm management information system for commercial beef ranch operators. [Internet] [Masters thesis]. University of British Columbia; 1977. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/2429/20498.

Council of Science Editors:

Sakalauskas AJ. Computerized farm management information system for commercial beef ranch operators. [Masters Thesis]. University of British Columbia; 1977. Available from: http://hdl.handle.net/2429/20498


University of Helsinki

17. Taipale, Sanna. Naudanlihan jalostusketjun hiilijalanjälki Suomessa: Carbon footprint of the beef processing chain in Finland.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2011, University of Helsinki

 The objective of the literature review was to study the background of the greenhouse effect and map earlier studies of the greenhouse gas emissions of… (more)

Subjects/Keywords: carbon footprint of beef; beef processing chain; life cycle assessment; greenhouse gas emissions; naudan hiilijalanjälki; naudan tuotantoketju; elinkaariarviointi; kasvihuonekaasupäästöt; Livsmedelsteknologi (kötteknologi ); Food Technology (Meat Science); Elintarviketeknologia (lihateknologia)

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APA (6th Edition):

Taipale, S. (2011). Naudanlihan jalostusketjun hiilijalanjälki Suomessa: Carbon footprint of the beef processing chain in Finland. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/28443

Chicago Manual of Style (16th Edition):

Taipale, Sanna. “Naudanlihan jalostusketjun hiilijalanjälki Suomessa: Carbon footprint of the beef processing chain in Finland.” 2011. Masters Thesis, University of Helsinki. Accessed March 03, 2021. http://hdl.handle.net/10138/28443.

MLA Handbook (7th Edition):

Taipale, Sanna. “Naudanlihan jalostusketjun hiilijalanjälki Suomessa: Carbon footprint of the beef processing chain in Finland.” 2011. Web. 03 Mar 2021.

Vancouver:

Taipale S. Naudanlihan jalostusketjun hiilijalanjälki Suomessa: Carbon footprint of the beef processing chain in Finland. [Internet] [Masters thesis]. University of Helsinki; 2011. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/10138/28443.

Council of Science Editors:

Taipale S. Naudanlihan jalostusketjun hiilijalanjälki Suomessa: Carbon footprint of the beef processing chain in Finland. [Masters Thesis]. University of Helsinki; 2011. Available from: http://hdl.handle.net/10138/28443

18. Zhou, Yijing, 1986-. Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground.

Degree: MS, Food Science, 2013, Rutgers University

 Escherichia coli O157:H7 contaminated ground beef has been linked to major food recalls in recent years, creating the need for improved processing methods. High hydrostatic… (more)

Subjects/Keywords: Beef cattle – Processing; Escherichia coli O157:H7; Beef industry

…effective processing method is needed to improve the microbial safety of ground beef, and HHPP is… …26 III.1.1. Ground beef… …27 III.1.4. High Pressure Processing Equipment… …31 III.2.2. Preparation of inoculum and inoculated ground beef… …38 IV.2. Effect of HHPP on E. coli O157:H7 inoculated ground beef… 

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APA (6th Edition):

Zhou, Yijing, 1. (2013). Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067897

Chicago Manual of Style (16th Edition):

Zhou, Yijing, 1986-. “Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground.” 2013. Masters Thesis, Rutgers University. Accessed March 03, 2021. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067897.

MLA Handbook (7th Edition):

Zhou, Yijing, 1986-. “Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground.” 2013. Web. 03 Mar 2021.

Vancouver:

Zhou, Yijing 1. Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2021 Mar 03]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067897.

Council of Science Editors:

Zhou, Yijing 1. Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground. [Masters Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067897


Kansas State University

19. Wassenberg, Renee L. Video image analysis used to predict carcass primal lean and fat yields, USDA yield grade factors and USDA yield grades.

Degree: 1983, Kansas State University

Subjects/Keywords: Beef – Carcasses – Evaluation – Data processing; Beef – Quality – Data processing; Meat inspection – Data processing – Evaluation

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APA (6th Edition):

Wassenberg, R. L. (1983). Video image analysis used to predict carcass primal lean and fat yields, USDA yield grade factors and USDA yield grades. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/13056

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):

Wassenberg, Renee L. “Video image analysis used to predict carcass primal lean and fat yields, USDA yield grade factors and USDA yield grades.” 1983. Thesis, Kansas State University. Accessed March 03, 2021. http://hdl.handle.net/2097/13056.

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

MLA Handbook (7th Edition):

Wassenberg, Renee L. “Video image analysis used to predict carcass primal lean and fat yields, USDA yield grade factors and USDA yield grades.” 1983. Web. 03 Mar 2021.

Vancouver:

Wassenberg RL. Video image analysis used to predict carcass primal lean and fat yields, USDA yield grade factors and USDA yield grades. [Internet] [Thesis]. Kansas State University; 1983. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/2097/13056.

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

Council of Science Editors:

Wassenberg RL. Video image analysis used to predict carcass primal lean and fat yields, USDA yield grade factors and USDA yield grades. [Thesis]. Kansas State University; 1983. Available from: http://hdl.handle.net/2097/13056

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


Stellenbosch University

20. Jones, Maxine Sylvia. Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage.

Degree: Food Science, 2017, Stellenbosch University

Thesis (PhD (Food Sc)) – Stellenbosch, 2017.

ENGLISH SUMMARY: In South Africa, there are no processing guidelines for biltong production and therefore the industry uses different… (more)

Subjects/Keywords: Biltong  – Processing; Dried beef; Vinegar as preservative; Biltong  – Microbiology; Biltong  – Storage; Biltong  – Preservation; Biltong  – Shelf-life dating; UCTD

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APA (6th Edition):

Jones, M. S. (2017). Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/101382

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):

Jones, Maxine Sylvia. “Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage.” 2017. Thesis, Stellenbosch University. Accessed March 03, 2021. http://hdl.handle.net/10019.1/101382.

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

MLA Handbook (7th Edition):

Jones, Maxine Sylvia. “Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage.” 2017. Web. 03 Mar 2021.

Vancouver:

Jones MS. Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage. [Internet] [Thesis]. Stellenbosch University; 2017. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/10019.1/101382.

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

Council of Science Editors:

Jones MS. Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage. [Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/101382

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


Texas A&M University

21. Voges, Kristin Leigh. Retail yields and fabrication times for beef subprimals from two grade groups.

Degree: MS, Animal Science, 2005, Texas A&M University

Beef subprimals (n = 356), representing USDA Low Choice and Select grades, were obtained from a major beef processor. Selected subprimals represented the normal weight… (more)

Subjects/Keywords: beef; subprimals; CARDS; cutting yields; processing times

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APA (6th Edition):

Voges, K. L. (2005). Retail yields and fabrication times for beef subprimals from two grade groups. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/1418

Chicago Manual of Style (16th Edition):

Voges, Kristin Leigh. “Retail yields and fabrication times for beef subprimals from two grade groups.” 2005. Masters Thesis, Texas A&M University. Accessed March 03, 2021. http://hdl.handle.net/1969.1/1418.

MLA Handbook (7th Edition):

Voges, Kristin Leigh. “Retail yields and fabrication times for beef subprimals from two grade groups.” 2005. Web. 03 Mar 2021.

Vancouver:

Voges KL. Retail yields and fabrication times for beef subprimals from two grade groups. [Internet] [Masters thesis]. Texas A&M University; 2005. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/1969.1/1418.

Council of Science Editors:

Voges KL. Retail yields and fabrication times for beef subprimals from two grade groups. [Masters Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/1418


University of Vermont

22. Leamy, Ryan. Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State.

Degree: MS, Community Development and Applied Economics, 2014, University of Vermont

  The vast majority of earned agricultural dollars in Vermont come from the dairy industry, but with volatility in the market in recent years, including… (more)

Subjects/Keywords: Agriculture of the Middle; beef processing; local food; raw milk; values-based supply chains; Vermont; Agricultural Economics; Agriculture; Sociology

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APA (6th Edition):

Leamy, R. (2014). Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/graddis/308

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):

Leamy, Ryan. “Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State.” 2014. Thesis, University of Vermont. Accessed March 03, 2021. https://scholarworks.uvm.edu/graddis/308.

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

MLA Handbook (7th Edition):

Leamy, Ryan. “Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State.” 2014. Web. 03 Mar 2021.

Vancouver:

Leamy R. Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State. [Internet] [Thesis]. University of Vermont; 2014. [cited 2021 Mar 03]. Available from: https://scholarworks.uvm.edu/graddis/308.

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

Council of Science Editors:

Leamy R. Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State. [Thesis]. University of Vermont; 2014. Available from: https://scholarworks.uvm.edu/graddis/308

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


Texas Tech University

23. Hales, Kristin E. Effects Of Steam-Flaked Corn Density And Roughage Concentration On In Vitro Fermentation, Performance, Carcass Quality, And Acid-Base Balance Of Finishing Beef Cattle, And Particle Distribution Of Corn Steam Flaked To Varying Densities.

Degree: Animal and Food Sciences, 2009, Texas Tech University

 In Exp. 1, 128 beef steers were used in a 2 x 2 factorial to evaluate bulk densities of steam-flaked corn (SFC; 335 or 386… (more)

Subjects/Keywords: Acid-base balance; Grain processing; Beef cattle; Feed

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APA (6th Edition):

Hales, K. E. (2009). Effects Of Steam-Flaked Corn Density And Roughage Concentration On In Vitro Fermentation, Performance, Carcass Quality, And Acid-Base Balance Of Finishing Beef Cattle, And Particle Distribution Of Corn Steam Flaked To Varying Densities. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/17290

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):

Hales, Kristin E. “Effects Of Steam-Flaked Corn Density And Roughage Concentration On In Vitro Fermentation, Performance, Carcass Quality, And Acid-Base Balance Of Finishing Beef Cattle, And Particle Distribution Of Corn Steam Flaked To Varying Densities.” 2009. Thesis, Texas Tech University. Accessed March 03, 2021. http://hdl.handle.net/2346/17290.

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

MLA Handbook (7th Edition):

Hales, Kristin E. “Effects Of Steam-Flaked Corn Density And Roughage Concentration On In Vitro Fermentation, Performance, Carcass Quality, And Acid-Base Balance Of Finishing Beef Cattle, And Particle Distribution Of Corn Steam Flaked To Varying Densities.” 2009. Web. 03 Mar 2021.

Vancouver:

Hales KE. Effects Of Steam-Flaked Corn Density And Roughage Concentration On In Vitro Fermentation, Performance, Carcass Quality, And Acid-Base Balance Of Finishing Beef Cattle, And Particle Distribution Of Corn Steam Flaked To Varying Densities. [Internet] [Thesis]. Texas Tech University; 2009. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/2346/17290.

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

Council of Science Editors:

Hales KE. Effects Of Steam-Flaked Corn Density And Roughage Concentration On In Vitro Fermentation, Performance, Carcass Quality, And Acid-Base Balance Of Finishing Beef Cattle, And Particle Distribution Of Corn Steam Flaked To Varying Densities. [Thesis]. Texas Tech University; 2009. Available from: http://hdl.handle.net/2346/17290

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


University of Arkansas

24. Hollenbeck, Jace Joseph. The Color and Consistency of Steaks and Ground Beef Produced from Mature Bulls.

Degree: MS, 2013, University of Arkansas

  Two experiments were conducted to compare the color and cooked attributes of steaks and ground beef produced from mature bulls. Beef from mature bulls… (more)

Subjects/Keywords: Biological sciences; Bull trim; Cooked color; Ground beef; Mature bull; Precooked; Reheated; Food Processing; Meat Science

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APA (6th Edition):

Hollenbeck, J. J. (2013). The Color and Consistency of Steaks and Ground Beef Produced from Mature Bulls. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/982

Chicago Manual of Style (16th Edition):

Hollenbeck, Jace Joseph. “The Color and Consistency of Steaks and Ground Beef Produced from Mature Bulls.” 2013. Masters Thesis, University of Arkansas. Accessed March 03, 2021. https://scholarworks.uark.edu/etd/982.

MLA Handbook (7th Edition):

Hollenbeck, Jace Joseph. “The Color and Consistency of Steaks and Ground Beef Produced from Mature Bulls.” 2013. Web. 03 Mar 2021.

Vancouver:

Hollenbeck JJ. The Color and Consistency of Steaks and Ground Beef Produced from Mature Bulls. [Internet] [Masters thesis]. University of Arkansas; 2013. [cited 2021 Mar 03]. Available from: https://scholarworks.uark.edu/etd/982.

Council of Science Editors:

Hollenbeck JJ. The Color and Consistency of Steaks and Ground Beef Produced from Mature Bulls. [Masters Thesis]. University of Arkansas; 2013. Available from: https://scholarworks.uark.edu/etd/982

25. Frenzel, Mark Adam. Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination.

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

 This project was designed to validate antimicrobial applications on intact beef subprimals, frozen beef, and moisture-enhanced beef for the reduction of Shiga toxinproducing Escherichia coli… (more)

Subjects/Keywords: antimicrobial; beef; pathogen; E. coli; processing

…remains one of the primary objectives of the food safety systems in beef harvest and processing… …announcement meant that beef processing establishments should re-assess their HACCP plans to identify… …processing. Antimicrobial interventions are used by the beef industry as a part of these HACCP/food… …108). Various techniques used to control STEC contamination during beef processing may… …inoculated beef bottom rounds pre- and post-treatment, stratified by inoculum preparation method… 

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APA (6th Edition):

Frenzel, M. A. (2017). Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/166061

Chicago Manual of Style (16th Edition):

Frenzel, Mark Adam. “Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination.” 2017. Doctoral Dissertation, Texas A&M University. Accessed March 03, 2021. http://hdl.handle.net/1969.1/166061.

MLA Handbook (7th Edition):

Frenzel, Mark Adam. “Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination.” 2017. Web. 03 Mar 2021.

Vancouver:

Frenzel MA. Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination. [Internet] [Doctoral dissertation]. Texas A&M University; 2017. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/1969.1/166061.

Council of Science Editors:

Frenzel MA. Evaluation of Antimicrobial Interventions Applied During Further Processing of Raw Beef Products to Reduce Pathogen Contamination. [Doctoral Dissertation]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/166061


Michigan State University

26. Smith, Sarah E. (Sarah Elizabeth). R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties.

Degree: MS, Department of Food Science and Human Nutrition, 2000, Michigan State University

Subjects/Keywords: Beef – Heat treatment; Beef – Quality; Beef – Processing; Salmonella – Effect of temperature on; Escherichia coli – Effect of temperature on

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APA (6th Edition):

Smith, S. E. (. E. (2000). R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:30476

Chicago Manual of Style (16th Edition):

Smith, Sarah E (Sarah Elizabeth). “R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties.” 2000. Masters Thesis, Michigan State University. Accessed March 03, 2021. http://etd.lib.msu.edu/islandora/object/etd:30476.

MLA Handbook (7th Edition):

Smith, Sarah E (Sarah Elizabeth). “R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties.” 2000. Web. 03 Mar 2021.

Vancouver:

Smith SE(E. R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties. [Internet] [Masters thesis]. Michigan State University; 2000. [cited 2021 Mar 03]. Available from: http://etd.lib.msu.edu/islandora/object/etd:30476.

Council of Science Editors:

Smith SE(E. R-Phycoerythrin as a time-temperature integrator, and triose phosphate isomerase as a temperature indicator of thermal processing in beef patties. [Masters Thesis]. Michigan State University; 2000. Available from: http://etd.lib.msu.edu/islandora/object/etd:30476


Kansas State University

27. Danler, Robert Joseph. Categorizing beef marbling scores using video image analysis.

Degree: MS, 1985, Kansas State University

Subjects/Keywords: Beef – Grading – Data processing – Evaluation.; Image processing – Digital techniques – Evaluation.; Meat inspection – Data processing – Evaluation.; Masters theses

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APA (6th Edition):

Danler, R. J. (1985). Categorizing beef marbling scores using video image analysis. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/27459

Chicago Manual of Style (16th Edition):

Danler, Robert Joseph. “Categorizing beef marbling scores using video image analysis.” 1985. Masters Thesis, Kansas State University. Accessed March 03, 2021. http://hdl.handle.net/2097/27459.

MLA Handbook (7th Edition):

Danler, Robert Joseph. “Categorizing beef marbling scores using video image analysis.” 1985. Web. 03 Mar 2021.

Vancouver:

Danler RJ. Categorizing beef marbling scores using video image analysis. [Internet] [Masters thesis]. Kansas State University; 1985. [cited 2021 Mar 03]. Available from: http://hdl.handle.net/2097/27459.

Council of Science Editors:

Danler RJ. Categorizing beef marbling scores using video image analysis. [Masters Thesis]. Kansas State University; 1985. Available from: http://hdl.handle.net/2097/27459

28. Gouvêa, Vinícius Nunes de. Processamento de grãos de milho flint e sua substituição por polpa cítrica em dietas para tourinhos Nelore terminados em confinamento.

Degree: Mestrado, Ciência Animal e Pastagens, 2012, University of São Paulo

O objetivo do presente estudo foi avaliar os efeitos de métodos de processamentos de grãos de milho flint (floculação (MF), 310 g/L x moagem (MM),… (more)

Subjects/Keywords: Alimentação animal; Animal energy supplement; Animal feeding; Beef; Bovinos; By-products; Confinamento animal; Corn - Processing; Feedlot cattle; Milho - Processamento; Ração; Ration; Subprodutos para animais; Suplementos energéticos para animais

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APA (6th Edition):

Gouvêa, V. N. d. (2012). Processamento de grãos de milho flint e sua substituição por polpa cítrica em dietas para tourinhos Nelore terminados em confinamento. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11139/tde-17082012-082359/ ;

Chicago Manual of Style (16th Edition):

Gouvêa, Vinícius Nunes de. “Processamento de grãos de milho flint e sua substituição por polpa cítrica em dietas para tourinhos Nelore terminados em confinamento.” 2012. Masters Thesis, University of São Paulo. Accessed March 03, 2021. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-17082012-082359/ ;.

MLA Handbook (7th Edition):

Gouvêa, Vinícius Nunes de. “Processamento de grãos de milho flint e sua substituição por polpa cítrica em dietas para tourinhos Nelore terminados em confinamento.” 2012. Web. 03 Mar 2021.

Vancouver:

Gouvêa VNd. Processamento de grãos de milho flint e sua substituição por polpa cítrica em dietas para tourinhos Nelore terminados em confinamento. [Internet] [Masters thesis]. University of São Paulo; 2012. [cited 2021 Mar 03]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-17082012-082359/ ;.

Council of Science Editors:

Gouvêa VNd. Processamento de grãos de milho flint e sua substituição por polpa cítrica em dietas para tourinhos Nelore terminados em confinamento. [Masters Thesis]. University of São Paulo; 2012. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-17082012-082359/ ;


Michigan State University

29. Maurer, Jennifer L. Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef.

Degree: MS, Department of Food Science and Human Nutrition, 2001, Michigan State University

Subjects/Keywords: Meat – Thermal properties; Rapid thermal processing; Salmonella; Escherichia coli; Turkeys – Quality; Beef – Quality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Maurer, J. L. (2001). Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:30680

Chicago Manual of Style (16th Edition):

Maurer, Jennifer L. “Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef.” 2001. Masters Thesis, Michigan State University. Accessed March 03, 2021. http://etd.lib.msu.edu/islandora/object/etd:30680.

MLA Handbook (7th Edition):

Maurer, Jennifer L. “Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef.” 2001. Web. 03 Mar 2021.

Vancouver:

Maurer JL. Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef. [Internet] [Masters thesis]. Michigan State University; 2001. [cited 2021 Mar 03]. Available from: http://etd.lib.msu.edu/islandora/object/etd:30680.

Council of Science Editors:

Maurer JL. Environmental effects on the thermal resistance of Salmonella, Escherichia coli O157:H7, and triose phosphate isomerase in ground turkey and beef. [Masters Thesis]. Michigan State University; 2001. Available from: http://etd.lib.msu.edu/islandora/object/etd:30680


University of Guelph

30. Huang, Shiqi. Functional Properties of Breadfruit Flour and Its Application in Processed Meat.

Degree: PhD, Department of Food Science, 2020, University of Guelph

 The compositional and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional… (more)

Subjects/Keywords: meat emulsion modeling; breadfruit flour; meat processing; meat ingredients; extruded flour; comminuted beef; processed beef products; meat color stability; meat texture properties; flour; pasting properties; retrogradation; flour modification; extrusion; meat; beef; meat science; food science; starch; novel ingredients; tropical fruit; tropical flour; breadfruit; banana; thermodynamics; composition; retrogradation; texture; meat quality; meat batter; protein gels; meat emulsion; processed meat; functional properties; tropical fruit flour; meat rheological property; gelatinization; pregelatinizied starch; pregelatinizied flour

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Huang, S. (2020). Functional Properties of Breadfruit Flour and Its Application in Processed Meat. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198

Chicago Manual of Style (16th Edition):

Huang, Shiqi. “Functional Properties of Breadfruit Flour and Its Application in Processed Meat.” 2020. Doctoral Dissertation, University of Guelph. Accessed March 03, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198.

MLA Handbook (7th Edition):

Huang, Shiqi. “Functional Properties of Breadfruit Flour and Its Application in Processed Meat.” 2020. Web. 03 Mar 2021.

Vancouver:

Huang S. Functional Properties of Breadfruit Flour and Its Application in Processed Meat. [Internet] [Doctoral dissertation]. University of Guelph; 2020. [cited 2021 Mar 03]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198.

Council of Science Editors:

Huang S. Functional Properties of Breadfruit Flour and Its Application in Processed Meat. [Doctoral Dissertation]. University of Guelph; 2020. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198

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