subject:(Beef Processing)

Michigan State University

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

Degree: 2016, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:3894

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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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/1957/27054

► 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)

▼ 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, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle (SM) was removed from the right side of each of fifteen steers within 1 hr after death. The control samples remained on the left side of each carcass for 48 hr at 2°C before removal. The muscles removed prerigor were preblended with four different levels of salt: 1.5, 2.25, 2.5, and 3.0%. The preblends and the postrigor SM were used to formulate batters with 1.5 or 2.5% salt. During preparation, the batters were chopped until a temperature of 16.0 +/- 0.5°C was reached, and the batter pH was adjusted to 5.8 with NaOH. Aliquots of batter were weighed into centrifuge tubes and cooked in a 70 - 75°C water bath for 30 min. Water-holding capacity was determined by weighing the amount of fluid lost during cooking. After the cooked batters had cooled, gel strength was evaluated with an Instron Universal Testing Machine using the penetration method with a cylindrical punch. The mean pH of the prerigor muscles (6.70) was significantly higher (p<0.01) than that of the control muscles (5.66). The proximate analysis results indicated no significant differences between treatments for the moisture and fat contents. The mean protein content of the 2.5% salt batter control treatment was significantly lower (p<0.05) at 11.13%, than the four prerigor, preblended treatments which ranged from 11.88 to 12.21%. The 1.5% salt batter control treatment had a mean cook loss of 9.75% and was significantly higher (p<0.05) than the other treatments which ranged from 4.55 to 6.93%. A red-colored cook loss fluid was observed in the prerigor, preblended 1.5% salt final batter treatments. This loss seemed to have no significant (p<0.05) effect on the functional properties of the batters studied. Fat release was negligible amounting to only a few droplets per treatment. The four preblended treatments had significantly stronger (p<0.05) gel strengths (0.88 - 0.97 lbs) than the two postrigor control treatments (0.67, 0.69 lbs). Gel strength seemed to be more dependent on the state of rigor when salt was added than on the amount of salt added. The evidence indicates that it is possible to make an acceptable reduced salt product using prerigor, preblended beef. Advisors/Committee Members: Anglemier, Allen F. (advisor), Selivonchick, Daniel P. (committee member).

Subjects/Keywords: Beef – Processing

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/10365/28178

► 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 (6^th 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 (16^th 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 (7^th 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

URL: http://etd.lib.msu.edu/islandora/object/etd:26212

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/1969.1/155739

► 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)

▼ 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 for beef top sirloin steaks destined for foodservice at varying degrees of doneness, and to determine whether the quality factors such as color, lipid oxidation, shelf-life, and flavor are adversely affected by the use of high pressure processing. Forty-five top sirloin butts were aged for 35 days, fabricated into three logs each (n=135) (IMPS184B), and assigned to a treatment group of control, blade tenderization, or high pressure processing (HPP). High pressure processed steaks had higher shear force values when compared to control and blade tenderized steaks. Also, consumer sensory evaluation revealed lower scores for overall like, tenderness like, and tenderness level when compared to the other two treatment groups. For both Warner-Bratzler shear force and consumer sensory evaluations, there were no differences found between the control group and the blade tenderized group. In addition, instrumental cooked color of the cut surface of top sirloin steaks showed higher L* values and lower a* values (P < 0.05) for high pressure treated steaks when compared to the control and blade tenderized groups. There were no differences (P > 0.05) in b* values between the blade tenderized and high pressure processed groups, but the control group exhibited higher b* values (P < 0.05). Results showed that high pressure processing negatively influenced both tenderness and quality factors. In addition, these results demonstrated that blade tenderization may not be necessary to achieve desirable tenderness in top sirloins that are aged 35 days or more. Additional findings include variation of degrees of tenderness based on the degree of doneness, and the application of the treatments on the products that have been ‘treated then aged’ versus ‘aged then treated.’ Advisors/Committee Members: Savell, Jeffrey W (advisor), Gehring, Kerri B (advisor), Griffin, Davey B (committee member), Castillo, Alejandro (committee member).

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: https://scholarworks.uark.edu/etd/1029

► 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 (6^th 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 (16^th 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 (7^th 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

URL: https://scholarworks.uark.edu/etd/3505

► 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)

▼ Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 kg of 50:50 lean:fat trim and either 0 or 15% FTB, resulting in 8 treatment formulations with 5 replicates. Batches were mixed in a commercial mixer-grinder for 5 min before being ground through a 0.95-cm plate, and formed into 150-g patties (40/batch). Fresh color (L*, a*, and b*) was measured after patties were formed (n=6/ treatment batch). Patties were cooked in an impingement oven to internal temperature of 71°C, submerged in an ice bath before measuring internal cooked color (n=6). The next day, frozen cooked patties were reheated to an internal endpoint temperature of 71°C on a char-grill (CHAR), clam-shell griddle (PAN), or forced-air convection oven (OVEN) before measuring internal reheated color. Data were analyzed as a slit-plot design, with the whole plot treatments in a 4 × 2 factorial arrangement with PROC GLIMMIX of SAS. Fresh patties became darker, less red, and more yellow (linear, P ≤ 0.012) with increasing proportions of bull:cow blend, whereas FTB addition increased (P < 0.05) L* values and decreased (P < 0.05) a* and b* values of fresh patties. Cooked patties became darker (linear, P < 0.001) with increasing bull:cow blend, and addition of FTB reduced (P < 0.05) internal a* and b*. Reheated L* values decreased with increasing bull:cow blend (linear, P < 0.001), and inclusion of FTB reduced (P < 0.05) a* values in reheated patties. Patties reheated in OVEN were lighter (P<0.05), more red (P < 0.05), and yellow (P < 0.05) than patties reheated in PAN or on CHAR. Advisors/Committee Members: Charles Rosenkrans, Jr., Jason Apple, Elizabeth Kegley.

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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/10468/5768

► 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)

▼ 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 developing novel meat products with potential health benefits. Novel processing technologies including ultrasound (US) technology can offer several benefits for versatile applications in food processing. In relation to meat processing, US technology has previously been investigated for many potential applications including accelerated brining, tenderisation, rapid cooking, faster thawing and decontamination of muscle-based food products. This thesis assesses the feasibility of employing US technology to assist in the development of functional meat products. To achieve this objective, a series of five studies were carried out. The first study investigated the efficacy of high intensity US on the fermentation profile of Lactobacillus sakei (a starter culture used for meat fermentation) in a meat model system. This study observed that both stimulation and retardation of L. sakei is possible, depending on the ultrasonic power and sonication time employed. Furthermore, to underline the fundamental mechanism influencing the behaviour of microorganisms subjected to ultrasonic frequencies of 20, 45, 130 and 950 kHz on growth kinetics, phenotypic behaviour and cell morphology were assessed in study 2. Results presented in this study showed that the physiological response of L. sakei to US is frequency-dependent and US can influence metabolic pathways. The influence of US frequency on the behaviour of L. sakei culture in a meat matrix was also studied. Additionally, this study investigated possible synergistic effects between US and L. sakei addition on drying kinetics, moisture mobility and key nutritional (fatty acid profile, protein, amino acids, and organic acids) in beef jerky samples. Given the complexity and number of parameters involved, a reliable multivariate statistical strategy was adopted. The results presented in this study showed a significant effect of US pre-treatment on various physicochemical properties as a result of employing both L. sakei and US. The individual effects of L. sakei and US were prominent compared to interactive effects. Conversely, the effect of US frequency on L. sakei culture observed in model systems (Chapter 2 and 3) was not evident when assessed in a solid meat matrix. Two specific studies were carried out to investigate US-assisted diffusion of ingredients into meat matrices with the objective of improving the nutritional profile and healthy image of meat. Results from salt diffusion studies showed improved diffusion rates for sodium salt compared to a static brining system can be obtained. However, no significant differences were observed in the case of sodium salt replacers. A second aspect of US-assisted diffusion focused on the incorporation of essential fatty acids (FA) to improve the lipid profile of pork meat. This study has demonstrated the positive effect of US application in improving diffusion of encapsulated FA into… Advisors/Committee Members: Kerry, Joseph P., Teagasc.

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/2097/13198

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/11244/8860

► 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)

▼ 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 cows with two levels of hay processing (long stemmed [LONG] and pre-cut [PCUT]) and two hay feeders (conventional ring feeder [RING] and cone [CONE]). LONG hay had less waste than PCUT (P = 0.003). CONE feeders wasted less hay than RING feeders (P = 0.0002). DMI was not affected by treatments. The second experiment utilized 96 crossbred, weaned calves in assessing the effect of hay processing on post weaning performance. No practical differences were found (P = 0.65). In the third experiment, cow/calf pairs were used to evaluate the effect of hay type on hay utilization. LONG hay wasted less than PCUT (P = 0.03). DMI was not affected by treatment (P = 0.66). Finally the effects of feeder type and supplemental monensin (MON) on hay utilization in beef cows was evaluated using 56 crossbred beef cows in a split-plot with a completely randomized design with supplement as the main unit and a feeder design as the subunit. The main unit included two supplement treatments, while the subunit included four hay feeder designs. Supplement treatments included a 36% CP cottonseed meal based pellet with 0 (CONT; control) or 200 mg/head of MON, fed at a rate of 1.36 kg/ head daily. Feeder treatments included a conventional open bottomed steel ring (OBSR), a sheeted bottomed steel ring (RING), a polyethylene pipe ring (POLY), and a modified cone feeder (MODC). Hay waste was affected by feeder design (P < 0.01). Supplement did not affect hay waste (P = 0.81). DMI was not affected by supplement (P = 0.45) but trended to differ among feeder types (P = 0.12). Supplemental MON improved cow performance (P < 0.05) and apparent digestibility (P < 0.05). The results of these experiments illustrate the importance of bale feeder design, hay processing, and supplementation on a cow/calf operation's profit potential considering that nutritional costs account for 40 to 60% of the annual budget.

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/2097/40656

► 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)

▼ 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 and its contributions to the industry as a whole. Beef cow-calf operations in the Southeast United States are often criticized for being behind-the-times in management practices used and being slower to adopt new technologies. Is there a reason these producers manage differently than those in other regions? What impact, if any, do communication practices have on the management decisions for these operations? The purpose of this study was to better understand how Southeast beef cow-calf producers seek and process risk information about herd management and to determine communication preferences of these producers. The Risk Information Seeking and Processing (RISP) model was used to develop a survey, which was distributed through various beef producer organization channels to 11 Southeast states: Alabama, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Virginia, and West Virginia. The specific research objectives were to 1) define demographic and sociocultural characteristics of beef cow-calf producers in the Southeast United States, and 2) determine the perceived knowledge gap of beef cow-calf producers in the Southeast United States as it relates to risk management knowledge. The research question addressed by this study asked how beef cow-calf producers in the Southeast United States use different communication channels to influence their level of knowledge regarding risks facing their operations. Researchers proposed the following hypothesis, based on the RISP model: as the level of perceived risk increases, beef cow-calf producers in the Southeast United States will seek risk information through nonroutine channels. A majority of respondents identified their beef operations as having moderate risk in the areas of animal health, breeding management, calving management, animal growth, economic management, and marketing/selling calves. Perceived risk of weaning was categorized as moderately low. The preferred channel to receive beef-related information was through print magazines, and the preferred source of information was local extension. Additionally, respondents appeared to generally seek heuristic messages about beef risk management. In this study, no information was collected to assess the processing of these messages. Advisors/Committee Members: Jason D. Ellis.

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

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

APA (6^th 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 (16^th 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 (7^th 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

URL: http://etd.lib.msu.edu/islandora/object/etd:28484

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/10388/etd-09112007-154636

► 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)

▼ 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. In trial 1, 350 beef steers (285 ± 22 kg) were backgrounded and finished on pelleted barley and canola meal (PB) or rolled barley and canola meal (RB) diets. Backgrounding DMI was lower (P < 0.05) for PB steers but ADG did not differ (P > 0.05) and feed efficiency (FE) tended (P < 0.1) to be improved. During finishing and the total trial DMI and ADG were lower (P < 0.05) but FE was improved (P < 0.05) for the PB treatment. Steers fed PB were on feed longer (P < 0.05). Steers fed PB showed more variation in DMI (P < 0.05) than steers fed RB. Carcass composition and quality were similar between the treatments.Trial 2 utilized 4 ruminally fistulated beef steers in a 4 x 4 latin square, 2 x 2 factorial trial. Factors were processing (pelleted vs. rolled) and grain type (barley vs. corn). All treatments included canola meal. Each 23 d period consisted of a 19 d adaptation period followed by a 24 h rumen fluid collection period, and a 24 h eating behaviour study. There were no grain type x processing interactions (P > 0.05) or effect of grain type (P > 0.05) on any of the variables. Eating behaviour did not differ (P < 0.05) between treatments. Processing had no effect (P > 0.05) on rumen ammonia or volatile fatty acid (VFA) concentration, proportion of acetate or butyrate, or rumen osmolality. Steers fed pelleted grain had lower (P < 0.05) rumen pH measurements, a greater (P < 0.05) molar proportion of propionate, and decreased (P < 0.05) acetate:propionate ratio. To reflect the feedlot trial corn was removed from the model. Rumen VFA concentration was higher (P < 0.05) and pH lower (P < 0.05) for the PB steers. Results show performance during backgrounding was improved but finishing performance depressed in PB steers. Further research is necessary to reduce the risk of SARA when feeding PB during finishing. Advisors/Committee Members: Mutsvangwa, Tim, McKinnon, John J., Christensen, David A., Buchanan, Fiona C., Racz, Vern.

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: https://submit-etda.libraries.psu.edu/catalog/15107

► 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)

▼ 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 humans. Cattle, and consequently beef products, are considered a major source of STEC. E. coli O157:H7 has been regulated as an adulterant in ground beef since 1994. The USDA-Food Safety and Inspection Service (USDA-FSIS) has indicated that 6 additional STEC (O145, O121, O111, O103, O45, and O26) will be regulated as adulterants in raw beef trim and ground beef, beginning in June 2012. However, the overall incidence of non-O157 STEC is difficult to estimate because routine screening of these serogroups is not performed, due to a lack of rapid molecular methods and/or standard culture methods. A standard detection protocol for non-O157 STEC is not currently established, largely due to the broad range of both phenotypic and genotypic characteristics this group of pathogens display. While some methods have been employed to detect STEC in large beef processing environments and/or products, little is known about the presence of STEC in small and very small beef processing plants or the resulting beef products. The first objective of this study evaluated the effectiveness of three different enrichment media (tryptic soy broth (TSB) + novobiocin (TSBn); modified E. coli broth + novobiocin (mECn); and modified TSB (mTSB) containing 8 mg/L novobiocin, 16 mg/L vancomycin, 2 mg/L rifampicin, 1.5g/L bile salts, and 1 mg/L potassium tellurite; and described by Possé et al. (2008) to isolate a non-O157:H7 STEC. Carcass, environmental, fecal, or ground beef samples were artificially inoculated with approximately 10² CFU/mL of E. coli O145 and enriched for 24 hr at 42°C with each of the selected enrichment media. After enrichments, O145 was confirmed using a multiplex PCR assay (DebRoy et al., 2011) which had been optimized for the detection of STEC serogroups O157, O145, O121, O113, O111, O103, O45, and O26. All three enrichment media were effective for the detection of E. coli O145. Interestingly, fewer background microorganisms were detected on agar plates when subjected to enrichment with mTSB. The second objective of this study was to determine if small and very small beef processing plants are a potential source of STEC, utilizing the enrichment and detection methods optimized in the first objective. In this survey, environmental swabs, carcass swabs, hide swabs, fecal samples, and ground beef from small and very small beef processing plants were obtained to determine the presence of STEC. The previously optimized multiplex PCR assay was used to detect the presence of STEC O-groups and the presence of Shiga toxin (stx) and intimin (eae) genes were determined using PCR primers described by Paton and Paton (1998). Results demonstrated that 55.5% (151/272) of the environmental samples, 36.9% (75/203) of the carcass samples, 85.2% (23/27) of the hide samples, 37.5% (12/32) of the fecal, and 18.6% (22/118) of the ground beef… Advisors/Committee Members: Catherine Nettles Cutter, Thesis Advisor/Co-Advisor, Edward G Dudley, Thesis Advisor/Co-Advisor, Edward William Mills, Thesis Advisor/Co-Advisor, Chitrita Debroy, Thesis Advisor/Co-Advisor.

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/1969.1/156263

► 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)

▼ 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, and has since then been reclassified as O147, see Appendix), O121:H19, and E. coli biotype I surrogates were individually cultured in tryptic soy broth (TSB) at 37°C for 18 hours. Rifampicin-resistant (rif-resistant) surrogates were compared to the parent strains listed above. Stationary phase and acid-adapted organisms were each transferred into phosphate buffer saline (PBS) acidified with L-lactic acid at pH 2.5, 3.0, and 3.5, and enumerated for survivors following a 2-hour exposure time. In order to construct a thermal destruction curve, organisms were transferred into a capillary tube, flame sealed, submerged in a water bath at 55, 60 and 65 ± 0.5°C, and enumerated for survivors. For freezing (-20 ± 0.5°C) and refrigerated (4 ± 0.5°C) storage, bacterial strains were enumerated on days 0, 7, 14, 21, 28, 60, and 90 to determine the response to freezing and refrigerated storage. Growth curves of E. coli biotype I surrogates (parent and rif-resistant) were similar to those of STECs throughout the evaluation. For acid resistance, acid-adapted organisms at pH 3.0 showed initial log reductions (CFU/ml) ranging from 1.7-2.5, where organism O26:H11 had the greatest log reduction (2.5). After 2 hours exposure time, reductions ranged from 5.1-7.4 log CFU/ml. D-values were calculated for each organism at 55, 60 and 65 ± 0.5°C. Acid-adapted organisms at 65°C had D-values ranging from 0.13-0.64 min, with a rif-resistant E. coli biotype I surrogate (BAA-1429 rif) having the highest D-value at this temperature. For the response to refrigeration and freezing temperatures, there were no notable trends or patterns observed, and no one single E. coli biotype I surrogate represented all of the non-O157 STECs. Organisms were analyzed individually and in sets (surrogates, rif-resistant surrogates and STECs) to represent a mean. Analyzing the organisms in sets eliminated certain individual strain-to-strain variation, and showed fewer differences (P < 0.05). Surrogates analyzed as a mean of the five strains indicate they may be best utilized in combination to represent all six of the non-O157 STECs. Advisors/Committee Members: Gehring, Kerri B (advisor), Savell, Jeffrey W (advisor), Acuff, Gary R (committee member), Griffin, Davey B (committee member).

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/2429/20498

► 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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/10138/28443

► 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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067897

► 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)

▼ 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 pressure processing (HHPP) is a reliable non-thermal processing method used to process foods such as oysters, meats, and juices to improve microbiological safety while retaining quality and organoleptic properties. The application of HHPP with pressure cycling to boost the effectiveness of pressure to inactivate E. coli O157:H7 in ground beef was the focus of this research. The effect of the combination of pressure (300-600 MPa), holding time (6-60 min) and temperature (7-45 °C) on inactivating E. coli JM109 and E. coli O157:H7 (ATCC 43895) in ground beef was investigated. Change in the color of ground beef was also determined. Compared to holding time, pressure and temperature had a significant effect on the color of ground beef. Experiments were conducted using single strains and a 6-strain cocktail from 25 °C to 45 °C, at 400 MPa and at pre-determined pressure cycles totaling a holding time of 15 minutes. The reduction for E. coli O157:H7 population increased from 3 to 5 logs as the number of cycles was increased from 1 to 5. The fate of surviving cells, post-processing and during frozen storage, was also determined by plating on selective and non-selective media. It was found that HHPP caused substantial sub-lethal injury leading to further inactivation during frozen storage. The effect of HHPP on the color of ground beef was investigated. Process temperature, as compared to pressure or time, has the most impact on the color change immediately after processing. Higher process temperature (45 °C) resulted in an undesirable color change. Refrigerated or frozen storage had minimal impact on the color of HHPP ground beef. These results suggest that HHPP has the potential to decrease levels significantly or eliminate E. coli O157:H7 from ground beef; especially when pressure cycling is applied. A 5 log reduction in E. coli O157:H7 in ground beef was achieved at 400 MPa at 25 °C with 5 pressure cycles with total time at high pressure of 15 min. Frozen storage at -20 °C had an additional negative effect on survival of E. coli O157:H7. Advisors/Committee Members: Zhou, Yijing, 1986- (author), Karwe, Mukund V. (chair), Matthews, Karl R. (internal member), Franke, William C. (internal member).

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…

10 more images…

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/2097/13056

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/10019.1/101382

►

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)

▼

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 processing parameters which results in variation in the product. The same process was used throughout this study and drying was done using constant parameters – temperature 25 ± 2°C, relative humidity 30 ± 5%, air velocity 2 ± 0.2 m/s. An initial study investigating the influence of vinegar addition during the production of beef biltong showed that vinegar addition does not influence its drying kinetics. The biltong reached a 50% weight loss after 66 hours and a 65% weight loss after 96 hours. The use of different meat muscles (topside, semimembranosus and silverside, biceps femoris), beef with subcutaneous fat and gemsbok (Oryx gazelle) showed differences (p ≤ 0.05) in drying rates when dried to a targeted weight loss of 65%. The two lean beef muscles both dried in 96 hours. The gemsbok topside took only 78 hours with a drying pattern similar to the lean beef topside. The fatty beef topside took 118 hours to dry. The microbiological profile of beef biltong over a three month shelf-life storage were studied. Final weight loss during drying and packaging method (modified atmospheric packaging and vacuum packaging) did not have an effect (p > 0.05) on the microbiological profile. Total viable counts and coliforms were only reduced in biltong with vinegar added. After drying, yeasts and moulds were already present at high levels (~ 2.5 log cfu.g-1) but not visible. After six weeks, yeasts and moulds became visible. Staphylococcus aureus was present at less than 20 log cfu.g-1 while Listeria monocytogenes, Salmonella spp. and Escherichia coli were not present during the three month storage period. Yeast and mould growth on biltong is a problem and therefore a challenge study was included. Beef biltong produced without and with vinegar and dried to a 50% or 65% weight loss were inoculated with yeasts and moulds. No yeast and mould growth was seen on biltong with vinegar but 1.8 – 2.5 log cfu.g-1 was detected after 34 days. Biltong without vinegar showed yeast and mould growth after 10 days with levels of 2.8 – 3.1 log cfu.g-1. Saccharomyces spp. (yeast) and Aspergillus spp., Fusarium spp. and Penicillium spp. (moulds) were the most common yeast and moulds. A small-scale study using ultrasound in the salting step of beef biltong processing showed that ultrasonic-brining did not have an effect on either the salting or drying kinetics contrary to what was expected. Throughout the study the physicochemical properties of the beef biltong gave consistent results. An approximate 50% and 65% weight loss produced biltong with a moisture content of 50% and 30%, respectively and water activity of 0.74 – 0.78 and 0.81 and 0.86, respectively. Weight loss or the addition of vinegar did not play a role in the salt content (dry basis). Beef biltong without vinegar had a pH 5.56 – 5.75 while the addition of vinegar to biltong lowered the pH of biltong to…

Advisors/Committee Members: Hoffman, L. C., Gouws, P., Arnaud, E., Stellenbosch University. Faculty of AgriScience. Dept. of Food Science..

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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/1969.1/1418

► 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 (6^th 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 (16^th 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 (7^th 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

URL: https://scholarworks.uvm.edu/graddis/308

► 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)

▼ The vast majority of earned agricultural dollars in Vermont come from the dairy industry, but with volatility in the market in recent years, including rising costs of feed and the fluctuating price of milk, state officials have begun to recommend diversification of farm activities to instill resiliency into the system. The research presented in this thesis explores two avenues for diversification, farm-to-consumer sales of raw milk and local beef production. The second chapter utilizes diffusion theory to understand the prevalence of raw milk consumption in Vermont, develop a profile of the raw milk consumer, document the motivations of raw milk consumers, and identify sources and channels of information for raw milk consumers. The results of a general population telephone survey indicate that 11.6% of those surveyed reported consuming raw milk and are on average educated, middle-aged, and middle-income earners in small households. Compared to US Census data, there are no demographic differences between raw milk consumers and the average Vermonter. Motivations for consumption include preference for raw milk's flavor, believed health benefits, and knowing or being a farmer. The primary sources of information are dairy farmers, friends, family, and co-workers. The primary channel through which information is obtained is person-to-person discussions. We conclude by discussing the implication of our findings on food protection trends and future research The third chapter investigates beef processing in the state and through the Agriculture of the Middle paradigm develops a firmographic profile of processors, identifies the frequency of use of a set of industry best practices and articulates the current opportunities and barriers to beef processing. The results of the firmographic profile show that most processors utilize both fee-for-service processing and buy-in processing and that each model is an equal percentage of revenue for business. Most processors indicated clearly demarcated busy and slow seasons with no change in the number of employees during these times and little change in operation capacity. Most processors are involved with some industry best practices and most had at least one anchor client to stabilize their operations. There are opportunities in marketing and opening up new markets but the seasonality, infrastructure and consistency of supply are and may remain a hindrance to this advancement. We conclude that there is little difference between models and that most farmers and processors are already in the stages of developing positive and equitable business relationships and that the future of beef production in Vermont is strong. Advisors/Committee Members: Shoshanah Inwood.

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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/2346/17290

► 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)

▼ 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 g/L) and roughage concentration (6 or 10% ground alfalfa hay in the dietary DM) on finishing performance and carcass characteristics. In Exp. 2 effects of bulk density of SFC (283, 335, or 386 g/L) and roughage concentration (6 or 10% ground alfalfa hay) on in vitro DM disappearance (IVDMD) and pH decline were evaluated. In Exp. 3 the effects of bulk density of steam-flaked corn and roughage concentration (335g/L SFC with 6% ground alfalfa hay or 386 g/L SFC with 10% alfalfa hay) on performance, rate of intake, and acid-base balance were evaluated in 24 Holstein steers in a completely random design. In Exp. 4, particle size distribution and associated CP, P, NDF, and starch concentrations in SFC processed to bulk densities of 283, 335, and 386 g/L were evaluated in a completely random design. Overall findings indicated that cattle fed 335 g/L SFC were more efficient than those fed 386 g/L, and that feeding 6% ground alfalfa as the roughage source tended improve efficiency compared with 10% alfalfa hay. In Exp. 2, in a reduced-strength buffer in vitro fermentation system, IVDMD was less as bulk density increased, whereas pH increased with increasing bulk density at 6 and 12 h, but in a regular strength-buffer system, bulk density of SFC and roughage concentration did not affect IVDMD at 6, 12, 18, or 24 h. In addition, bulk density of SFC and roughage concentration within the ranges fed had little effect on blood acid base balance in Exp. 3; however, the combination of greater bulk density and greater roughage concentration increased rate of feed consumption on d 14. For the range of bulk densities of SFC produced in Exp. 4, nutrients were not lost during steam flaking; however, some nutrients accumulated in finer particles created during the steam flaking process. If smaller particles are disproportionately sampled, flaked corn would seem to differ in composition from the intact grain. Advisors/Committee Members: Galyean, Michael L. (Committee Chair), Cole, Nathan A. (committee member), Brown, Michael S. (committee member), Allen, Vivien G. (committee member), Wester, David B. (committee member).

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: https://scholarworks.uark.edu/etd/982

► 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)

▼ Two experiments were conducted to compare the color and cooked attributes of steaks and ground beef produced from mature bulls. Beef from mature bulls was used to test the effects of lactic acid (LA) enhancement solution pH (2.5, 3.0, or 3.5; B25, B30, B35, respectively) on fresh (5 d of display) and cooked color and tenderness of strip loin steaks (Exp. 1) and the effect of high pH trim on precooked ground beef patties (Exp. 2). In experiment 1, mature bull strip steaks were enhanced to 111% with a LA, sodium bicarbonate, and tap water solution, in comparison to USDA Select strip loin steaks (Sel). On d 0 of display, Sel steaks were redder (higher a*) than B0 steaks, but, on d 4 and d 5, Sel steaks were less red than B0, B25, B30, and B35 (treatment × time, P < 0.01). Steaks from B0 were least (P < 0.05) yellow (lowest b*), and Sel steaks were more (P < 0.05) yellow than B25 and B30 steaks. Instrumental cooked color was similar (P ≤ 0.08) among the treatments; however, Sel and B35 steaks received greater (P < 0.05) visual cooked color scores than B0, whereas Sel, B25, and B35 were rated higher (P < 0.05) for internal doneness than B0. Sel steaks had lower (P < 0.05) WBSF, values than steaks from bull strip loins, regardless of LA enhancement solution pH. In experiment 2, ground beef patties were formulated from mature bull necks, USDA Select peeled knuckles, and 50:50 beef trimmings to a target lean to fat ratio 85:15. Internal cooked color was lighter (P < 0.001) in patties reheated on the charbroiler than in the microwave; otherwise, reheating method did not (P ≥ 0.406) affect the internal color of reheated patties. Conversely, internal color of reheated patties remained redder (greater a*values and lower HA) as the percentage of bull trim increased from 0 to 100% of the lean portion (linear, P < 0.001). Potentially, steaks or products formulated from mature bull beef could lead to consumer discrimination resulting from an undercooked appearance. Advisors/Committee Members: Jason K. Apple, Steve Seideman, Casey Owens.

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

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

APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/1969.1/166061

► 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)

▼ 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 (STEC). In-plant validation trials were conducted to determine efficacy of interventions on Biotype I STEC surrogate microorganisms (ATCC: BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431). Two culture preparation and inoculation methods were evaluated. There was no difference (P > 0.05) between reductions of surrogate microorganisms on beef surfaces for inoculum preparation methods or for inoculation temperatures. In-plant evaluation of antimicrobial interventions for various beef cuts inoculated with surrogate E. coli and subsequently treated with solutions of lactic acid (3.5%), Citrilow™ (pH = 1.05), Beefxide® (2.0%), or peroxyacetic acid blends (PAA, 150 ppm-Inspexx™150 and 190 ppm-Inspexx™ 200) resulted in reductions ranging from 0.1 to 0.8 log10 CFU. Following in-plant experiments, a trial evaluating the efficacy of antimicrobial solutions prepared using water from different sources was conducted, and source did not affect (P > 0.05) reductions of E. coli. Additionally, warm (55°C) lactic acid applied to frozen, inoculated beef trimmings at concentrations of 2.5% and 5.0% achieved reductions of 0.5 and 0.7 log10 CFU/g, respectively. Differences in reductions of E. coli achieved by lactic acid (2.5 and 5.0% treatment groups) applied to fresh and frozen beef surfaces were evaluated, and reductions achieved on frozen cuts treated with 5.0% lactic acid were greater (P < 0.0001) than reductions from either of the fresh treatment groups. Applying lactic acid to frozen beef resulted in up to a 0.6 log10 CFU/cm2 greater reduction than when applied to fresh beef. Bottom sirloin tri-tips were marinated using cetylpyridinium chloride (CPC; 0.02%, 0.05%, or 0.10%; added as Cecure®) or sodium metasilicate (SMS, 0.2%, added as AvGard® XP) as antimicrobial treatments. There were no differences (P > 0.05) among treatments for reduction of surface or internalized surrogate E. coli. These data suggest that additional research should be conducted to determine the most suitable application of these ingredients for moisture-enhanced beef products. Overall, these results can be used by processors to fulfill the regulatory requirements for validating their food safety/HACCP programs. Advisors/Committee Members: Savell, Jeffrey W (advisor), Gehring, Kerri B (advisor), Taylor, Thomas M (committee member), Smith, Gary C (committee member).

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

APA (6^th 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 (16^th 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 (7^th 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

URL: http://etd.lib.msu.edu/islandora/object/etd:30476

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

APA (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/2097/27459

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

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APA (6^th 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 (16^th 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 (7^th 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

URL: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-17082012-082359/ ;

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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)

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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), 1,3 mm de tamanho médio de partícula - TMP) e sua substituição parcial por polpa cítrica peletizada (0, 25, 50 e 75% da MS da dieta) no desempenho e nas características da carcaça de tourinhos terminados em confinamento. Foram utilizados 216 tourinhos da raça Nelore, com peso inicial de 350 kg, alojados em 40 baias coletivas, distribuídos um delineamento em blocos casualizados em arranjo fatorial 2 x 4, perfazendo um total de oito tratamentos (MM0, MM25, MM50, MM75, MF0, MF25, MF50, MF75). O experimento teve duração de 103 dias, após a adaptação dos animais às dietas experimentais, que apresentaram na composição da MS, 12% de bagaço de cana de açúcar in natura (BIN) e 88% de concentrado. Os dados foram analisados através do procedimento MIXED do pacote estatístico SAS, sendo a baia considerada a unidade experimental. Houve interação significativa (P<0,05) para as variáveis IMS, PF, GPD e GPD/IMS entre os tipos de processamento de milho e sua substituição por polpa cítrica na dieta. A substituição do milho floculado por polpa cítrica não afetou (P>0,05) a IMS dos animais, entretanto, houve efeito positivo (P<0,05) da polpa cítrica na IMS dos animais alimentados com milho moído quando a polpa substituiu 50% desse milho (MM50) em comparação com os tratamentos MM0 e MM75. A inclusão de polpa cítrica diminuiu o GPD dos animais nas dietas contendo milho floculado (1,80; 1,52; 1,70; 1,58 kg.cab-1), e aumentou o GPD nas dietas contendo milho moído (1,60; 1,74; 1,85; 1,70 kg.cab-1). A maior eficiência alimentar foi observada nos animais alimentados exclusivamente com milho floculado, seguido pelos animais alimentados com a dieta MF50. Inclusão de polpa cítrica diminuiu a eficiencia alimentar dos animais alimentados com milho floculado (0,222; 0,190; 0,200; 0,184) e não teve nenhum efeito para os animais recebendo dietas contendo milho moído (0,180; 0,176; 0,180; 0,186). A Elg foi maior para as dietas contendo milho floculado (1,73; 1,51; 1,56; 1,45 e 1,42 Mcal kg.MS-1) em comparação com as dietas contendo milho moído (1,42; 1,37; 1,39; 1,44 Mcal kg.MS-1), com um efeito negativo da polpa cítrica nas dietas contendo milho floculado. A espessura de gordura foi maior nos animais alimentados com milho moído em comparação aos animais alimentados com milho floculado (4,4 mm x 5,0 mm). Quando a polpa cítrica substituiu até 50% do milho nas dietas, o teor de amido fecal foi menor para as dietas contendo milho floculado em comparação as dietas contendo milho moído (2,0% x 9,3%). Em conclusão, a floculação aumenta a Elg para bovinos Nelore alimentados com dietas ricas em concentrado, em comparação à moagem fina. A polpa cítrica diminui a Elg nas dietas contendo milho floculado e não apresenta efeitos negativos sobre as dietas contendo milho moído para bovinos da raça Nelore terminados em confinamento.

The effects of flint corn processing (steam flaking, 310 g/l vs. gridding, 1.3 mm GMD)…

Advisors/Committee Members: Santos, Flavio Augusto Portela.

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 (6^th 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 (16^th 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 (7^th 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

URL: http://etd.lib.msu.edu/islandora/object/etd:30680

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 (6^th 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 (16^th 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 (7^th 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

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198

► 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)

▼ 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 flour sources (wheat, soy, corn, tapioca) and a tropical flour source (banana). Native breadfruit flour had high content of starch (66.59% - 73.39% on a dry-matter basis) and greater water/oil holding capacity than traditional flour sources, yet was similar in those traits when compared with banana flour. Native breadfruit flour had high viscosity during heating. Cooking loss was reduced in beef emulsions prepared with breadfruit flour compared with control (no flour added) samples, and decreased as flour inclusion level increased. Hardness (measured with texture profile analysis) was lower in beef emulsions prepared with breadfruit flour compared with those prepared with wheat, corn, and tapioca flour, and decreased as flour inclusion level increased. Instrumental redness of comminuted beef prepared with breadfruit flour was the greatest during a 7-day simulated retail display compared with traditional flour sources and control samples, and increased as flour inclusion level increased. The pasting temperature of unmodified breadfruit flour was approximately 77°C. Breadfruit starch did not completely gelatinize after cooking (72°C) and was not fully functionalized in comminuted meat. This led to research on pre-gelatinization of breadfruit flour. Breadfruit flour was extruded using different conditions which included last barrel temperature (80°C or 120°C) and feed moisture content (17% or 30%). Four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies were obtained. Swelling power was increased in all extruded treatments at temperatures below gelatinization of the native starch (<70°C), while water holding capacity and solubility were dramatically increased in the low-SME and high-SME extruded flours, respectively. Addition of extruded flours did not change cooking loss, instrumental redness, and viscoelasticity of cooked meat emulsions compared with native flour and control samples. Extrusion conditions, particularly those with high thermal energy, altered hardness of meat emulsions. Incorporation of extruded breadfruit flours can modify the structural and technological attributes of beef emulsions compared with native flour, but technological function of beef emulsions formulated with different extruded flours were not different. Advisors/Committee Members: Bohrer, Benjamin (advisor).

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 (6^th 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 (16^th 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 (7^th 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

Open Access Theses and Dissertations