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You searched for subject:(Pork). Showing records 1 – 30 of 312 total matches.

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1. Miller, Melissa Michelle. Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution.

Degree: MS, Animal Science, 2012, University of Georgia

 This study compared the ability of a pork protein solution (PPS) to substitute for a salt/phosphate (CTL) marinade in enhanced pork loins by measuring quality,… (more)

Subjects/Keywords: Pork

…21 Microbiology of Pork Loins… …30 Boneless Pork Loin Collection… …30 Lean Pork Trim Collection… …30 Preparation of Pork Protein Solution… …30 Boneless Pork Loin Selection and Initial Loin Quality Measures… 

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APA (6th Edition):

Miller, M. M. (2012). Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms

Chicago Manual of Style (16th Edition):

Miller, Melissa Michelle. “Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution.” 2012. Masters Thesis, University of Georgia. Accessed January 23, 2017. http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms.

MLA Handbook (7th Edition):

Miller, Melissa Michelle. “Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution.” 2012. Web. 23 Jan 2017.

Vancouver:

Miller MM. Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution. [Internet] [Masters thesis]. University of Georgia; 2012. [cited 2017 Jan 23]. Available from: http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms.

Council of Science Editors:

Miller MM. Quality, yield, shelf-life, and tenderness of pork loins enhanced with either a salt and phosphate brine, a salt and pork protein solution, or a salt, vinegar, and pork protein solution. [Masters Thesis]. University of Georgia; 2012. Available from: http://purl.galileo.usg.edu/uga_etd/miller_melissa_m_201208_ms


Texas Tech University

2. Owen, Brian Lee. Improving pork quality by reducing the incidence of P.S.E. pork.

Degree: Animal and Food Sciences, 1995, Texas Tech University

Pork quality has been variously defined, resulting in considerable confusion within the industry. To some people, quality includes factors associated with quantitative yields, as well… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Owen, B. L. (1995). Improving pork quality by reducing the incidence of P.S.E. pork. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/8812

Chicago Manual of Style (16th Edition):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/8812.

MLA Handbook (7th Edition):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Web. 23 Jan 2017.

Vancouver:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Internet] [Masters thesis]. Texas Tech University; 1995. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/8812.

Council of Science Editors:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Masters Thesis]. Texas Tech University; 1995. Available from: http://hdl.handle.net/2346/8812


University of Georgia

3. Greene, Micah William. The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine.

Degree: MS, Animal Science, 2001, University of Georgia

 Crossbred gilts were fed a corn/soybean ration containing 0, 0.5, or 2.0% conjugated linoleic acid (CLA) and humanely harvested to determine the effects of CLA… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Greene, M. W. (2001). The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms

Chicago Manual of Style (16th Edition):

Greene, Micah William. “The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine.” 2001. Masters Thesis, University of Georgia. Accessed January 23, 2017. http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms.

MLA Handbook (7th Edition):

Greene, Micah William. “The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine.” 2001. Web. 23 Jan 2017.

Vancouver:

Greene MW. The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine. [Internet] [Masters thesis]. University of Georgia; 2001. [cited 2017 Jan 23]. Available from: http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms.

Council of Science Editors:

Greene MW. The effects of conjugated linoleic acid on carcass composition, meat quality and retail display characteristics in crossbred swine. [Masters Thesis]. University of Georgia; 2001. Available from: http://purl.galileo.usg.edu/uga_etd/greene_micah_w_200112_ms


University of Georgia

4. Park, Hongsin. An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model.

Degree: MS, Agricultural Economics, 2005, University of Georgia

 The pork sector of the agricultural industry is a valuable contributor to the global food supply. Competitiveness considerations and technological change have contributed to the… (more)

Subjects/Keywords: Pork

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APA (6th Edition):

Park, H. (2005). An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms

Chicago Manual of Style (16th Edition):

Park, Hongsin. “An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model.” 2005. Masters Thesis, University of Georgia. Accessed January 23, 2017. http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms.

MLA Handbook (7th Edition):

Park, Hongsin. “An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model.” 2005. Web. 23 Jan 2017.

Vancouver:

Park H. An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model. [Internet] [Masters thesis]. University of Georgia; 2005. [cited 2017 Jan 23]. Available from: http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms.

Council of Science Editors:

Park H. An analysis of factors affecting the global location of pork production: a cross-country one-way random effects model. [Masters Thesis]. University of Georgia; 2005. Available from: http://purl.galileo.usg.edu/uga_etd/park_hongsin_200505_ms


Texas Tech University

5. Broadway, Paul R. Determining the prevalence and antimicrobial susceptibility of salmonella serovars isolated from U.S. retail ground pork.

Degree: 2014, Texas Tech University

 Salmonella is a foodborne pathogen that can be associated with meat products and can cause disease or death in humans. The first objective of this… (more)

Subjects/Keywords: Salmonella; Pork

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APA (6th Edition):

Broadway, P. R. (2014). Determining the prevalence and antimicrobial susceptibility of salmonella serovars isolated from U.S. retail ground pork. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/60629

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

Chicago Manual of Style (16th Edition):

Broadway, Paul R. “Determining the prevalence and antimicrobial susceptibility of salmonella serovars isolated from U.S. retail ground pork.” 2014. Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/60629.

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

MLA Handbook (7th Edition):

Broadway, Paul R. “Determining the prevalence and antimicrobial susceptibility of salmonella serovars isolated from U.S. retail ground pork.” 2014. Web. 23 Jan 2017.

Vancouver:

Broadway PR. Determining the prevalence and antimicrobial susceptibility of salmonella serovars isolated from U.S. retail ground pork. [Internet] [Thesis]. Texas Tech University; 2014. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/60629.

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

Council of Science Editors:

Broadway PR. Determining the prevalence and antimicrobial susceptibility of salmonella serovars isolated from U.S. retail ground pork. [Thesis]. Texas Tech University; 2014. Available from: http://hdl.handle.net/2346/60629

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


Oregon State University

6. Korten, Charles William. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.

Degree: MS, Food and Dairy Technology, 1960, Oregon State University

Subjects/Keywords: Pork

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APA (6th Edition):

Korten, C. W. (1960). Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26439

Chicago Manual of Style (16th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Masters Thesis, Oregon State University. Accessed January 23, 2017. http://hdl.handle.net/1957/26439.

MLA Handbook (7th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Web. 23 Jan 2017.

Vancouver:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Internet] [Masters thesis]. Oregon State University; 1960. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/1957/26439.

Council of Science Editors:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Masters Thesis]. Oregon State University; 1960. Available from: http://hdl.handle.net/1957/26439


University of Georgia

7. Priyadarshi, Puranjay. Comparative study of the effects of three food proteins on the cooking quality of pork sausages.

Degree: PhD, Food Science, 2013, University of Georgia

 Low-fat pork sausages were prepared with soy protein isolate (SPI), egg albumin (EA) and whey protein isolates (WPI) as binders at 1%, 2% and 3%… (more)

Subjects/Keywords: Pork sausage

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APA (6th Edition):

Priyadarshi, P. (2013). Comparative study of the effects of three food proteins on the cooking quality of pork sausages. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd

Chicago Manual of Style (16th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2013. Doctoral Dissertation, University of Georgia. Accessed January 23, 2017. http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd.

MLA Handbook (7th Edition):

Priyadarshi, Puranjay. “Comparative study of the effects of three food proteins on the cooking quality of pork sausages.” 2013. Web. 23 Jan 2017.

Vancouver:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Internet] [Doctoral dissertation]. University of Georgia; 2013. [cited 2017 Jan 23]. Available from: http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd.

Council of Science Editors:

Priyadarshi P. Comparative study of the effects of three food proteins on the cooking quality of pork sausages. [Doctoral Dissertation]. University of Georgia; 2013. Available from: http://purl.galileo.usg.edu/uga_etd/priyadarshi_puranjay_201312_phd


Texas A&M University

8. Ford, Tara K. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.

Degree: 2005, Texas A&M University

 Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride… (more)

Subjects/Keywords: pork

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APA (6th Edition):

Ford, T. K. (2005). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/2687

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

Chicago Manual of Style (16th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Thesis, Texas A&M University. Accessed January 23, 2017. http://hdl.handle.net/1969.1/2687.

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

MLA Handbook (7th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Web. 23 Jan 2017.

Vancouver:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Internet] [Thesis]. Texas A&M University; 2005. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/1969.1/2687.

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

Council of Science Editors:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/2687

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


Kansas State University

9. McCarthy, John Francis. Some observations on the pH of pork under various conditions.

Degree: 1951, Kansas State University

Subjects/Keywords: Pork

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APA (6th Edition):

McCarthy, J. F. (1951). Some observations on the pH of pork under various conditions. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17970

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

Chicago Manual of Style (16th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Thesis, Kansas State University. Accessed January 23, 2017. http://hdl.handle.net/2097/17970.

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

MLA Handbook (7th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Web. 23 Jan 2017.

Vancouver:

McCarthy JF. Some observations on the pH of pork under various conditions. [Internet] [Thesis]. Kansas State University; 1951. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2097/17970.

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

Council of Science Editors:

McCarthy JF. Some observations on the pH of pork under various conditions. [Thesis]. Kansas State University; 1951. Available from: http://hdl.handle.net/2097/17970

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


Kansas State University

10. Wilson, Anita Kay. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.

Degree: 1965, Kansas State University

Subjects/Keywords: Pork; Cooking (Pork)

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APA (6th Edition):

Wilson, A. K. (1965). Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/16092

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

Chicago Manual of Style (16th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Thesis, Kansas State University. Accessed January 23, 2017. http://hdl.handle.net/2097/16092.

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

MLA Handbook (7th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Web. 23 Jan 2017.

Vancouver:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Internet] [Thesis]. Kansas State University; 1965. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2097/16092.

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

Council of Science Editors:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Thesis]. Kansas State University; 1965. Available from: http://hdl.handle.net/2097/16092

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

11. Heilman, Jodie M. Nutrient composition of selected pork loin cuts.

Degree: Animal and Food Science, 2012, Texas Tech University

 Some of the nutritional composition data on pork reported in the USDA National Nutrient Database for Standard Reference has not been updated in 20 years,… (more)

Subjects/Keywords: Pork; nutrition sciences

pork loin cuts obtained using nationwide sampling plan .. â… …composites from 12 locations) pork loin cuts obtained using nationwide sampling .36 4.1… …selected pork loin cuts ... .. 48 4.3… …Proximate composition (g/100 g) of separable raw and cooked separable fat (± SEM) from all pork… …energy of separable lean and separable fat combined of selected pork loin cuts broiled, braised… 

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

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APA (6th Edition):

Heilman, J. M. (2012). Nutrient composition of selected pork loin cuts. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/45328

Chicago Manual of Style (16th Edition):

Heilman, Jodie M. “Nutrient composition of selected pork loin cuts.” 2012. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/45328.

MLA Handbook (7th Edition):

Heilman, Jodie M. “Nutrient composition of selected pork loin cuts.” 2012. Web. 23 Jan 2017.

Vancouver:

Heilman JM. Nutrient composition of selected pork loin cuts. [Internet] [Masters thesis]. Texas Tech University; 2012. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/45328.

Council of Science Editors:

Heilman JM. Nutrient composition of selected pork loin cuts. [Masters Thesis]. Texas Tech University; 2012. Available from: http://hdl.handle.net/2346/45328


University of Pretoria

12. De Kock, Henrietta Letitia. Sensory perception of boar odour .

Degree: 2006, University of Pretoria

 The research focussed on the sensory perception of boar odour; an odour problem that is sometimes present in the meat of entire male pigs and… (more)

Subjects/Keywords: Pork taste; UCTD

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APA (6th Edition):

De Kock, H. L. (2006). Sensory perception of boar odour . (Doctoral Dissertation). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-07122006-090912/

Chicago Manual of Style (16th Edition):

De Kock, Henrietta Letitia. “Sensory perception of boar odour .” 2006. Doctoral Dissertation, University of Pretoria. Accessed January 23, 2017. http://upetd.up.ac.za/thesis/available/etd-07122006-090912/.

MLA Handbook (7th Edition):

De Kock, Henrietta Letitia. “Sensory perception of boar odour .” 2006. Web. 23 Jan 2017.

Vancouver:

De Kock HL. Sensory perception of boar odour . [Internet] [Doctoral dissertation]. University of Pretoria; 2006. [cited 2017 Jan 23]. Available from: http://upetd.up.ac.za/thesis/available/etd-07122006-090912/.

Council of Science Editors:

De Kock HL. Sensory perception of boar odour . [Doctoral Dissertation]. University of Pretoria; 2006. Available from: http://upetd.up.ac.za/thesis/available/etd-07122006-090912/


University of Illinois – Urbana-Champaign

13. Souza, Chad M. The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products.

Degree: MS, 0002, 2010, University of Illinois – Urbana-Champaign

 This study evaluated the impact of High Pressure Processing (HPP) on pork quality, shelf life, palatability, and further processed products. Pork carcasses (n=6) were split… (more)

Subjects/Keywords: High Pressure Processing; Pork; Pork Quality; Pork Tenderness; Palatability

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APA (6th Edition):

Souza, C. M. (2010). The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/17001

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

Chicago Manual of Style (16th Edition):

Souza, Chad M. “The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products.” 2010. Thesis, University of Illinois – Urbana-Champaign. Accessed January 23, 2017. http://hdl.handle.net/2142/17001.

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

MLA Handbook (7th Edition):

Souza, Chad M. “The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products.” 2010. Web. 23 Jan 2017.

Vancouver:

Souza CM. The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2010. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2142/17001.

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

Council of Science Editors:

Souza CM. The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products. [Thesis]. University of Illinois – Urbana-Champaign; 2010. Available from: http://hdl.handle.net/2142/17001

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


Texas Tech University

14. Vattakavanich, Vorapong. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.

Degree: Agriculture, 1982, Texas Tech University

Subjects/Keywords: Cookery (Pork)

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APA (6th Edition):

Vattakavanich, V. (1982). Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. (Doctoral Dissertation). Texas Tech University. Retrieved from http://hdl.handle.net/2346/8553

Chicago Manual of Style (16th Edition):

Vattakavanich, Vorapong. “Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.” 1982. Doctoral Dissertation, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/8553.

MLA Handbook (7th Edition):

Vattakavanich, Vorapong. “Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.” 1982. Web. 23 Jan 2017.

Vancouver:

Vattakavanich V. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. [Internet] [Doctoral dissertation]. Texas Tech University; 1982. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/8553.

Council of Science Editors:

Vattakavanich V. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. [Doctoral Dissertation]. Texas Tech University; 1982. Available from: http://hdl.handle.net/2346/8553

15. Milligan, Shylan D. Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling.

Degree: Animal and Food Sciences, 1996, Texas Tech University

 The accumulation of lactic acid, which results in pH decline postmortem, is a very significant change that can result in meat of high or low… (more)

Subjects/Keywords: Swine; Pork

…Several factors contribute to PSE pork; three are of primary importance: (1) genetic… …since 1970 (Knipe, 1989). However, if PSS was completely eradicated, PSE pork would still… …the incidence of PSE pork. However, because enormous quantities of pigs are required and… …trimming) of reducing PSE pork must be implemented. Rapid chilling of pork carcasses may be an… …effective means of reducing PSE pork; however, increasing the rate of chilling greatly increases… 

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APA (6th Edition):

Milligan, S. D. (1996). Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/20303

Chicago Manual of Style (16th Edition):

Milligan, Shylan D. “Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling.” 1996. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/20303.

MLA Handbook (7th Edition):

Milligan, Shylan D. “Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling.” 1996. Web. 23 Jan 2017.

Vancouver:

Milligan SD. Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling. [Internet] [Masters thesis]. Texas Tech University; 1996. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/20303.

Council of Science Editors:

Milligan SD. Improving pork qualilty by use of resting, hot fat trimming, and tunnel freeze chilling. [Masters Thesis]. Texas Tech University; 1996. Available from: http://hdl.handle.net/2346/20303

16. Jones, Homer Ervin. Low temperature cooking of frozen or thawed pork loin roasts.

Degree: Meat Science, 1978, Texas Tech University

Subjects/Keywords: Cookery (Pork)

…thawed state. However, Vail ei £]_. (1943) found that pork loin roasts thawed during cooking… …palatability of paired beef, pork and lamb roasts cooked from either the frozen or thawed state… …juiciness and flavor of the cooked lean meat from the beef, pork and lamb roasts were not affected… …by the state at the start of cooking. All pork roasts had a higher yield of cooked lean… …COOKERY OF PORK LOIN ROASTS FROM THAWED AND FROZEN STATES Summary Cooking of pork loin roasts to… 

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APA (6th Edition):

Jones, H. E. (1978). Low temperature cooking of frozen or thawed pork loin roasts. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/20480

Chicago Manual of Style (16th Edition):

Jones, Homer Ervin. “Low temperature cooking of frozen or thawed pork loin roasts.” 1978. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/20480.

MLA Handbook (7th Edition):

Jones, Homer Ervin. “Low temperature cooking of frozen or thawed pork loin roasts.” 1978. Web. 23 Jan 2017.

Vancouver:

Jones HE. Low temperature cooking of frozen or thawed pork loin roasts. [Internet] [Masters thesis]. Texas Tech University; 1978. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/20480.

Council of Science Editors:

Jones HE. Low temperature cooking of frozen or thawed pork loin roasts. [Masters Thesis]. Texas Tech University; 1978. Available from: http://hdl.handle.net/2346/20480


Texas Tech University

17. Kersh, Ronald. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.

Degree: Meat Science, 1978, Texas Tech University

Subjects/Keywords: Cookery (Pork)

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APA (6th Edition):

Kersh, R. (1978). Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/22554

Chicago Manual of Style (16th Edition):

Kersh, Ronald. “Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.” 1978. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/22554.

MLA Handbook (7th Edition):

Kersh, Ronald. “Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.” 1978. Web. 23 Jan 2017.

Vancouver:

Kersh R. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. [Internet] [Masters thesis]. Texas Tech University; 1978. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/22554.

Council of Science Editors:

Kersh R. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. [Masters Thesis]. Texas Tech University; 1978. Available from: http://hdl.handle.net/2346/22554

18. Hill, Jeffery Darrell. Environmental enrichment influences on pig behavior, performance, and meat quality.

Degree: Animal and Food Sciences, 1997, Texas Tech University

 The influence of five treatments varying in environmental enrichment level were evaluated for effects on performance, behavior and carcass characteristics in 320 pigs from weaning… (more)

Subjects/Keywords: Swine; Pork

…determining performance, carcass characteristics, and pork quality than the range of rearing… …water holding capacity to .48 for loin muscle area as determined by the 15 National Pork… …pork (although the amount of difference was ahered by stress susceptibihty). Forty-five… …lexity of the animals environment and may lead to handling problems, and unacceptable pork… 

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APA (6th Edition):

Hill, J. D. (1997). Environmental enrichment influences on pig behavior, performance, and meat quality. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/10626

Chicago Manual of Style (16th Edition):

Hill, Jeffery Darrell. “Environmental enrichment influences on pig behavior, performance, and meat quality.” 1997. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/10626.

MLA Handbook (7th Edition):

Hill, Jeffery Darrell. “Environmental enrichment influences on pig behavior, performance, and meat quality.” 1997. Web. 23 Jan 2017.

Vancouver:

Hill JD. Environmental enrichment influences on pig behavior, performance, and meat quality. [Internet] [Masters thesis]. Texas Tech University; 1997. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/10626.

Council of Science Editors:

Hill JD. Environmental enrichment influences on pig behavior, performance, and meat quality. [Masters Thesis]. Texas Tech University; 1997. Available from: http://hdl.handle.net/2346/10626


University of Florida

19. Shetters, Hannah R. Assessing Pork Loin and Fresh Ham Quality.

Degree: Animal Sciences, 2015, University of Florida

 The bulk of lean pork yield is generated by the ham, however essentially nothing is known about associations between the extensively studied loin and ham… (more)

Subjects/Keywords: ham  – pork  – quality; Animal Sciences

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APA (6th Edition):

Shetters, H. R. (2015). Assessing Pork Loin and Fresh Ham Quality. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0049383

Chicago Manual of Style (16th Edition):

Shetters, Hannah R. “Assessing Pork Loin and Fresh Ham Quality.” 2015. Masters Thesis, University of Florida. Accessed January 23, 2017. http://ufdc.ufl.edu/UFE0049383.

MLA Handbook (7th Edition):

Shetters, Hannah R. “Assessing Pork Loin and Fresh Ham Quality.” 2015. Web. 23 Jan 2017.

Vancouver:

Shetters HR. Assessing Pork Loin and Fresh Ham Quality. [Internet] [Masters thesis]. University of Florida; 2015. [cited 2017 Jan 23]. Available from: http://ufdc.ufl.edu/UFE0049383.

Council of Science Editors:

Shetters HR. Assessing Pork Loin and Fresh Ham Quality. [Masters Thesis]. University of Florida; 2015. Available from: http://ufdc.ufl.edu/UFE0049383


University of Limerick

20. Dillon, Colm. Surveillance and cross contamination of salmonella spp., in pork, with profiles of nalidixic acid resistance in salmonella.

Degree: 2010, University of Limerick

 Salmonella is a major foodborne pathogen and porcine products are an important source. With this in mind, pork sausages were surveyed for Salmonella prevalence. Sausages… (more)

Subjects/Keywords: salmonella; cross contamination; pork

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APA (6th Edition):

Dillon, C. (2010). Surveillance and cross contamination of salmonella spp., in pork, with profiles of nalidixic acid resistance in salmonella. (Thesis). University of Limerick. Retrieved from http://hdl.handle.net/10344/3386

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

Chicago Manual of Style (16th Edition):

Dillon, Colm. “Surveillance and cross contamination of salmonella spp., in pork, with profiles of nalidixic acid resistance in salmonella.” 2010. Thesis, University of Limerick. Accessed January 23, 2017. http://hdl.handle.net/10344/3386.

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

MLA Handbook (7th Edition):

Dillon, Colm. “Surveillance and cross contamination of salmonella spp., in pork, with profiles of nalidixic acid resistance in salmonella.” 2010. Web. 23 Jan 2017.

Vancouver:

Dillon C. Surveillance and cross contamination of salmonella spp., in pork, with profiles of nalidixic acid resistance in salmonella. [Internet] [Thesis]. University of Limerick; 2010. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/10344/3386.

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

Council of Science Editors:

Dillon C. Surveillance and cross contamination of salmonella spp., in pork, with profiles of nalidixic acid resistance in salmonella. [Thesis]. University of Limerick; 2010. Available from: http://hdl.handle.net/10344/3386

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

21. Gajana, Christian Sabelo. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.

Degree: Faculty of Science & Agriculture, 2011, University of Fort Hare

 Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large… (more)

Subjects/Keywords: Meat cuts – Standards; Pork – Quality

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APA (6th Edition):

Gajana, C. S. (2011). Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. (Thesis). University of Fort Hare. Retrieved from http://hdl.handle.net/10353/434

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

Chicago Manual of Style (16th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Thesis, University of Fort Hare. Accessed January 23, 2017. http://hdl.handle.net/10353/434.

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

MLA Handbook (7th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Web. 23 Jan 2017.

Vancouver:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Internet] [Thesis]. University of Fort Hare; 2011. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/10353/434.

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

Council of Science Editors:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Thesis]. University of Fort Hare; 2011. Available from: http://hdl.handle.net/10353/434

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


University of Arizona

22. Leander, Raymond Charles, 1950-. Chemical, physical, and electronic evaluation of pork loins .

Degree: 1975, University of Arizona

Subjects/Keywords: Pork  – Quality.

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APA (6th Edition):

Leander, Raymond Charles, 1. (1975). Chemical, physical, and electronic evaluation of pork loins . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/554954

Chicago Manual of Style (16th Edition):

Leander, Raymond Charles, 1950-. “Chemical, physical, and electronic evaluation of pork loins .” 1975. Masters Thesis, University of Arizona. Accessed January 23, 2017. http://hdl.handle.net/10150/554954.

MLA Handbook (7th Edition):

Leander, Raymond Charles, 1950-. “Chemical, physical, and electronic evaluation of pork loins .” 1975. Web. 23 Jan 2017.

Vancouver:

Leander, Raymond Charles 1. Chemical, physical, and electronic evaluation of pork loins . [Internet] [Masters thesis]. University of Arizona; 1975. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/10150/554954.

Council of Science Editors:

Leander, Raymond Charles 1. Chemical, physical, and electronic evaluation of pork loins . [Masters Thesis]. University of Arizona; 1975. Available from: http://hdl.handle.net/10150/554954


Colorado State University

23. Meisinger, Jessica. The value of U.S. beef exports and the traceability of pork in countries outside of North America.

Degree: 2007, Colorado State University

 Variation exists within beef cuts produced by U.S. beef packers for domestic and foreign markets, due to differences in consumer expectations and use of the… (more)

Subjects/Keywords: traceability; pork; trade; beef; export

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APA (6th Edition):

Meisinger, J. (2007). The value of U.S. beef exports and the traceability of pork in countries outside of North America. (Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/67618

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

Chicago Manual of Style (16th Edition):

Meisinger, Jessica. “The value of U.S. beef exports and the traceability of pork in countries outside of North America.” 2007. Thesis, Colorado State University. Accessed January 23, 2017. http://hdl.handle.net/10217/67618.

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

MLA Handbook (7th Edition):

Meisinger, Jessica. “The value of U.S. beef exports and the traceability of pork in countries outside of North America.” 2007. Web. 23 Jan 2017.

Vancouver:

Meisinger J. The value of U.S. beef exports and the traceability of pork in countries outside of North America. [Internet] [Thesis]. Colorado State University; 2007. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/10217/67618.

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

Council of Science Editors:

Meisinger J. The value of U.S. beef exports and the traceability of pork in countries outside of North America. [Thesis]. Colorado State University; 2007. Available from: http://hdl.handle.net/10217/67618

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


Texas A&M University

24. King, Amanda Mardelle. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.

Degree: 2011, Texas A&M University

 Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia… (more)

Subjects/Keywords: pork; variety meats; lactic acid

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APA (6th Edition):

King, A. M. (2011). Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

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

Chicago Manual of Style (16th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Thesis, Texas A&M University. Accessed January 23, 2017. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

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

MLA Handbook (7th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Web. 23 Jan 2017.

Vancouver:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

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

Council of Science Editors:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

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

25. Tarpley, Troy G. Determining the effect of porkloin intramuscular fat content on consumer attitudes .

Degree: 2014, Angelo State University

 The current study evaluated consumer sensory perception, acceptance and preference of porkloin from varied intramuscular fat (IMF) categories in five states. Porkloins (NAMP413; n =180)… (more)

Subjects/Keywords: Intramuscular Fat; Consumer; Pork

…38 vii LIST OF FIGURES FIGURE 1. PORK LONGISSIMUS CHOP ALLOTMENT TO VARIOUS ANALYSES… …41 viii INTRODUCTION Pork quality has been the topic of research for the past 3 decades and… …on the sensory qualities of pork meat (Brewer et al., 2001, DeVol et al., 1988, Ellis et al… …of pork products with a high IMF percentage has decreased (Brewer et al., 2001) resulting… …taste would yield contrasting results. While it is possible that the effects of IMF on pork… 

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APA (6th Edition):

Tarpley, T. G. (2014). Determining the effect of porkloin intramuscular fat content on consumer attitudes . (Thesis). Angelo State University. Retrieved from http://hdl.handle.net/2346.1/30248

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

Chicago Manual of Style (16th Edition):

Tarpley, Troy G. “Determining the effect of porkloin intramuscular fat content on consumer attitudes .” 2014. Thesis, Angelo State University. Accessed January 23, 2017. http://hdl.handle.net/2346.1/30248.

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

MLA Handbook (7th Edition):

Tarpley, Troy G. “Determining the effect of porkloin intramuscular fat content on consumer attitudes .” 2014. Web. 23 Jan 2017.

Vancouver:

Tarpley TG. Determining the effect of porkloin intramuscular fat content on consumer attitudes . [Internet] [Thesis]. Angelo State University; 2014. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346.1/30248.

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

Council of Science Editors:

Tarpley TG. Determining the effect of porkloin intramuscular fat content on consumer attitudes . [Thesis]. Angelo State University; 2014. Available from: http://hdl.handle.net/2346.1/30248

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


Oregon State University

26. Parker, Nathan B. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.

Degree: MS, Animal Science, 2016, Oregon State University

 Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in… (more)

Subjects/Keywords: Pork; Swine  – Feeding and feeds

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APA (6th Edition):

Parker, N. B. (2016). The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/60038

Chicago Manual of Style (16th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Masters Thesis, Oregon State University. Accessed January 23, 2017. http://hdl.handle.net/1957/60038.

MLA Handbook (7th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Web. 23 Jan 2017.

Vancouver:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/1957/60038.

Council of Science Editors:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Masters Thesis]. Oregon State University; 2016. Available from: http://hdl.handle.net/1957/60038


Texas Tech University

27. Hoes, Tommy Leo. Yield and palatability of phosphate-treated, hot-processed pork.

Degree: Meat Science, 1979, Texas Tech University

Subjects/Keywords: Meat cutting; Pork; Cookery (Pork)

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APA (6th Edition):

Hoes, T. L. (1979). Yield and palatability of phosphate-treated, hot-processed pork. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/14560

Chicago Manual of Style (16th Edition):

Hoes, Tommy Leo. “Yield and palatability of phosphate-treated, hot-processed pork.” 1979. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/14560.

MLA Handbook (7th Edition):

Hoes, Tommy Leo. “Yield and palatability of phosphate-treated, hot-processed pork.” 1979. Web. 23 Jan 2017.

Vancouver:

Hoes TL. Yield and palatability of phosphate-treated, hot-processed pork. [Internet] [Masters thesis]. Texas Tech University; 1979. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/14560.

Council of Science Editors:

Hoes TL. Yield and palatability of phosphate-treated, hot-processed pork. [Masters Thesis]. Texas Tech University; 1979. Available from: http://hdl.handle.net/2346/14560

28. Segner, Kyle. Post-Harvest Prediction of Tenderness in Pork.

Degree: 2012, Texas A&M University

 As variation in pork tenderness has increased, identification of tenderness has become an industry need. This study consisted of 1208 pork loins randomly selected to… (more)

Subjects/Keywords: Near-infrared spectroscopy; Electrical impedance; Pork pH and color; Pork quality

…56 1 CHAPTER I INTRODUCTION Pork tenderness may not have been a issue until the results of… …the Pork Quality Benchmark Consumer study (Moeller et al., 2010) was completed, automated… …grading for pork quality has emphasized either pH or color as quality predictions. Structurally… …pork and beef are highly similar, whereas differences exist. It is reasonable to assume that… …information when developing a system to predict tenderness in pork. This research used existing… 

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APA (6th Edition):

Segner, K. (2012). Post-Harvest Prediction of Tenderness in Pork. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9170

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

Chicago Manual of Style (16th Edition):

Segner, Kyle. “Post-Harvest Prediction of Tenderness in Pork.” 2012. Thesis, Texas A&M University. Accessed January 23, 2017. http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9170.

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

MLA Handbook (7th Edition):

Segner, Kyle. “Post-Harvest Prediction of Tenderness in Pork.” 2012. Web. 23 Jan 2017.

Vancouver:

Segner K. Post-Harvest Prediction of Tenderness in Pork. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9170.

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

Council of Science Editors:

Segner K. Post-Harvest Prediction of Tenderness in Pork. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-05-9170

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


McGill University

29. Morris, Jennifer E. (Jennifer Elizabeth). The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin.

Degree: MS, Department of Food Science and Agricultural Chemistry., 1995, McGill University

 Listeria monocytogenes is a pathogenic, psychrotrophic microorganism that is ubiquitous in nature. L. monocytogenes has been isolated from numerous meat products, both fresh and processed,… (more)

Subjects/Keywords: Pork  – Preservation.; Pork  – Spoilage.; Pork  – Packaging.; Protective atmospheres.

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APA (6th Edition):

Morris, J. E. (. E. (1995). The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile22861.pdf

Chicago Manual of Style (16th Edition):

Morris, Jennifer E (Jennifer Elizabeth). “The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin.” 1995. Masters Thesis, McGill University. Accessed January 23, 2017. http://digitool.library.mcgill.ca/thesisfile22861.pdf.

MLA Handbook (7th Edition):

Morris, Jennifer E (Jennifer Elizabeth). “The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin.” 1995. Web. 23 Jan 2017.

Vancouver:

Morris JE(E. The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin. [Internet] [Masters thesis]. McGill University; 1995. [cited 2017 Jan 23]. Available from: http://digitool.library.mcgill.ca/thesisfile22861.pdf.

Council of Science Editors:

Morris JE(E. The combined effect of modified atmosphere packaging (MAP) and chitosan on the growth of Lysteria monocytogenes in model systems and in fresh pork loin. [Masters Thesis]. McGill University; 1995. Available from: http://digitool.library.mcgill.ca/thesisfile22861.pdf


Texas Tech University

30. Carr, Mandy Annett. Chill and trim effects on the microbial load of pork carcasses.

Degree: 1995, Texas Tech University

 In a two-part study, composited ham, loin, belly and shoulder samples from 30 pork carcasses in a 2 X 2 X 3 factorial study (hot-fat… (more)

Subjects/Keywords: Pork; Swine; Microorganisms

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

APA (6th Edition):

Carr, M. A. (1995). Chill and trim effects on the microbial load of pork carcasses. (Masters Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/14619

Chicago Manual of Style (16th Edition):

Carr, Mandy Annett. “Chill and trim effects on the microbial load of pork carcasses.” 1995. Masters Thesis, Texas Tech University. Accessed January 23, 2017. http://hdl.handle.net/2346/14619.

MLA Handbook (7th Edition):

Carr, Mandy Annett. “Chill and trim effects on the microbial load of pork carcasses.” 1995. Web. 23 Jan 2017.

Vancouver:

Carr MA. Chill and trim effects on the microbial load of pork carcasses. [Internet] [Masters thesis]. Texas Tech University; 1995. [cited 2017 Jan 23]. Available from: http://hdl.handle.net/2346/14619.

Council of Science Editors:

Carr MA. Chill and trim effects on the microbial load of pork carcasses. [Masters Thesis]. Texas Tech University; 1995. Available from: http://hdl.handle.net/2346/14619

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