subject:(meat)

University of Helsinki

1. Liu, Jiao. Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding.

Degree: Department of Food and Environmental Sciences, Food Technology, 2016, University of Helsinki

URL: http://hdl.handle.net/10138/163547

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The aim of the thesis was to investigate the interaction between sarcoplasmic proteins and myofibrillar proteins, considering the effects on the loss of water-holding in… (more)

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The aim of the thesis was to investigate the interaction between sarcoplasmic proteins and myofibrillar proteins, considering the effects on the loss of water-holding in mild heat induced denaturation such as occurring in pale, soft and exudative (PSE) condition. Porcine longissimus thoracis et lumborum muscles were incubated at temperature 0, 10, 20, 30 or 40 ˚C to 6 h post mortem. Incubation at 40 ˚C reduced the water-holding of meat compared to the lower temperatures (P < 0.001). SDS-PAGE and Western blot analyses indicated that glycogen phosphorylase and creatine kinase precipitated with the myofilaments, which was already accomplished at 6 h post mortem. Substantial meat tenderization was measured after incubation at 40 ˚C, but with less activity of extracted μ- and m- calpains compared to lower temperatures (P < 0.001), which suggests that an early activation of calpains at the highest incubation temperature could have been the reason for the tenderization. Surface hydrophobicity of myofilanments was higher after the pre-rigor incubation at 40 ˚C compared to lower temperatures (P < 0.001). Less myosin subfragment-1 (S1) units were released by chymotryptic cleavage simultaneously with the loss of Ca2+ ATPase activity after incubation at 40 ˚C than at lower incubation temperatures (P < 0.001). The results suggest that the high temperature incubation induce microstructural alterations on the myosin head (S1) region, which may in turn have been related to the loss of water-holding. The roles of the denaturation of sarcoplasmic proteins and myofibrillar proteins were compared. Sarcoplasm not-incubated or incubated at 44 ˚C were mixed with protein-depleted sarcoplasm in different rations and the mixtures were combined with myofibrils and subjected to PSE-like condition pH 5.6/44 ˚C for 1 h . Water-holding was the poorest without the incubated sarcoplasmic proteins. Precipitated sarcoplasmic proteins shrank the myofilamental lattice spacing by 6.3%, compared to protein-free sarcoplasm, during post-rigor incubation at 44 ˚C, shown by X-ray diffraction. These results challenge the current understanding of the role of the denaturation of different proteins in water-holding, and therefore, a new hypothesis is proposed in this thesis: 1) in the intramyofibrillar space, the presence of precipitating sarcoplasmic proteins is associated with the filamental lattice compression that expels water; 2) in the space outside the myofibrils (intermyofibrillar space) within fiber and up to the extracellular space, the coagulated sarcoplasmic proteins form a network that traps water expelled from the intramyofibrillar space.

Tutkimuksen tarkoitus oli tutkia sarkoplasman proteiinien ja myofibrilliproteiinien välistä vuorovaikutusta lihan vedenpidätyskyvyn suhteen tilanteessa, jossa proteiinit denaturoituvat miedon lämmön vaikutuksesta PSE-tyyppisessä (Pale, Soft, Exudative) tilanteessa. Sian longissimus thoracis et lumborum -lihakset inkuboitiin lämpötiloissa 0, 10, 20, 30 tai 40 ˚C kuusi tuntia post mortem. Inkubointi 40…

Subjects/Keywords: Meat Science; Meat Science

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APA (6^th Edition):

Liu, J. (2016). Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding. (Doctoral Dissertation). University of Helsinki. Retrieved from http://hdl.handle.net/10138/163547

Chicago Manual of Style (16^th Edition):

Liu, Jiao. “Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding.” 2016. Doctoral Dissertation, University of Helsinki. Accessed March 04, 2021. http://hdl.handle.net/10138/163547.

MLA Handbook (7^th Edition):

Liu, Jiao. “Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding.” 2016. Web. 04 Mar 2021.

Vancouver:

Liu J. Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding. [Internet] [Doctoral dissertation]. University of Helsinki; 2016. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10138/163547.

Council of Science Editors:

Liu J. Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding. [Doctoral Dissertation]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/163547

University of Victoria

2. Blinkhorn, Emma. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis.

Degree: Department of Anthropology, 2016, University of Victoria

URL: http://hdl.handle.net/1828/7231

► Primate dietary choices are subject to changing environmental conditions. Therefore, all primates must display varying degrees of behavioural plasticity and adaptability to ecological pressures and… (more)

Subjects/Keywords: meat; diet

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APA (6^th Edition):

Blinkhorn, E. (2016). Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. (Masters Thesis). University of Victoria. Retrieved from http://hdl.handle.net/1828/7231

Chicago Manual of Style (16^th Edition):

Blinkhorn, Emma. “Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis.” 2016. Masters Thesis, University of Victoria. Accessed March 04, 2021. http://hdl.handle.net/1828/7231.

MLA Handbook (7^th Edition):

Blinkhorn, Emma. “Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis.” 2016. Web. 04 Mar 2021.

Vancouver:

Blinkhorn E. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. [Internet] [Masters thesis]. University of Victoria; 2016. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1828/7231.

Council of Science Editors:

Blinkhorn E. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. [Masters Thesis]. University of Victoria; 2016. Available from: http://hdl.handle.net/1828/7231

Michigan State University

3. Weiner, Philip David. Effect of chelating agents on postmortem changes in muscle.

Degree: PhD, Department of Food Science, 1967, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:24828

Subjects/Keywords: Meat

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APA (6^th Edition):

Weiner, P. D. (1967). Effect of chelating agents on postmortem changes in muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:24828

Chicago Manual of Style (16^th Edition):

Weiner, Philip David. “Effect of chelating agents on postmortem changes in muscle.” 1967. Doctoral Dissertation, Michigan State University. Accessed March 04, 2021. http://etd.lib.msu.edu/islandora/object/etd:24828.

MLA Handbook (7^th Edition):

Weiner, Philip David. “Effect of chelating agents on postmortem changes in muscle.” 1967. Web. 04 Mar 2021.

Vancouver:

Weiner PD. Effect of chelating agents on postmortem changes in muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2021 Mar 04]. Available from: http://etd.lib.msu.edu/islandora/object/etd:24828.

Council of Science Editors:

Weiner PD. Effect of chelating agents on postmortem changes in muscle. [Doctoral Dissertation]. Michigan State University; 1967. Available from: http://etd.lib.msu.edu/islandora/object/etd:24828

4. Johnson, Jason Everett. Beef Retailer Perception of Consumer Buying Habits.

Degree: MS, Animal Science, 2013, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1437

► Consumer purchasing habits may never be completely understood, however motivations that drive consumers to make purchases will remain similar as a result of intrinsic… (more)

Subjects/Keywords: Meat Science

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APA (6^th Edition):

Johnson, J. E. (2013). Beef Retailer Perception of Consumer Buying Habits. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1437

Chicago Manual of Style (16^th Edition):

Johnson, Jason Everett. “Beef Retailer Perception of Consumer Buying Habits.” 2013. Masters Thesis, South Dakota State University. Accessed March 04, 2021. https://openprairie.sdstate.edu/etd/1437.

MLA Handbook (7^th Edition):

Johnson, Jason Everett. “Beef Retailer Perception of Consumer Buying Habits.” 2013. Web. 04 Mar 2021.

Vancouver:

Johnson JE. Beef Retailer Perception of Consumer Buying Habits. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2021 Mar 04]. Available from: https://openprairie.sdstate.edu/etd/1437.

Council of Science Editors:

Johnson JE. Beef Retailer Perception of Consumer Buying Habits. [Masters Thesis]. South Dakota State University; 2013. Available from: https://openprairie.sdstate.edu/etd/1437

Michigan State University

5. Hegarty, Gerald Ray. Solubility and emulsifying characterstics of intracellular beef muscle proteins.

Degree: PhD, Department of Food Science, 1963, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:18625

Subjects/Keywords: Meat

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APA (6^th Edition):

Hegarty, G. R. (1963). Solubility and emulsifying characterstics of intracellular beef muscle proteins. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:18625

Chicago Manual of Style (16^th Edition):

Hegarty, Gerald Ray. “Solubility and emulsifying characterstics of intracellular beef muscle proteins.” 1963. Doctoral Dissertation, Michigan State University. Accessed March 04, 2021. http://etd.lib.msu.edu/islandora/object/etd:18625.

MLA Handbook (7^th Edition):

Hegarty, Gerald Ray. “Solubility and emulsifying characterstics of intracellular beef muscle proteins.” 1963. Web. 04 Mar 2021.

Vancouver:

Hegarty GR. Solubility and emulsifying characterstics of intracellular beef muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1963. [cited 2021 Mar 04]. Available from: http://etd.lib.msu.edu/islandora/object/etd:18625.

Council of Science Editors:

Hegarty GR. Solubility and emulsifying characterstics of intracellular beef muscle proteins. [Doctoral Dissertation]. Michigan State University; 1963. Available from: http://etd.lib.msu.edu/islandora/object/etd:18625

Michigan State University

6. Banks, Barbara Ann. A comparison of methods for measuring tenderness of raw and cooked meat samples.

Degree: MS, Department of Food Science and Human Nutrition, 1971, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:29432

Subjects/Keywords: Meat

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APA (6^th Edition):

Banks, B. A. (1971). A comparison of methods for measuring tenderness of raw and cooked meat samples. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:29432

Chicago Manual of Style (16^th Edition):

Banks, Barbara Ann. “A comparison of methods for measuring tenderness of raw and cooked meat samples.” 1971. Masters Thesis, Michigan State University. Accessed March 04, 2021. http://etd.lib.msu.edu/islandora/object/etd:29432.

MLA Handbook (7^th Edition):

Banks, Barbara Ann. “A comparison of methods for measuring tenderness of raw and cooked meat samples.” 1971. Web. 04 Mar 2021.

Vancouver:

Banks BA. A comparison of methods for measuring tenderness of raw and cooked meat samples. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2021 Mar 04]. Available from: http://etd.lib.msu.edu/islandora/object/etd:29432.

Council of Science Editors:

Banks BA. A comparison of methods for measuring tenderness of raw and cooked meat samples. [Masters Thesis]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:29432

University of KwaZulu-Natal

7. Birkett, Megan Ann. Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus.

Degree: 2017, University of KwaZulu-Natal

URL: https://researchspace.ukzn.ac.za/handle/10413/16860

► Due to the recent publication by the International Agency of Cancer Research (2015a) that indicated that processed meat was carcinogenic and red meat probably carcinogenic,… (more)

▼ Due to the recent publication by the International Agency of Cancer Research (2015a) that indicated that processed meat was carcinogenic and red meat probably carcinogenic, the consumption and knowledge of processed meat in the undergraduate students at University of KwaZulu-Natal was a concern. Due to the limited published research available on the subject, therefore, this study aims to investigate the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. A cross-sectional study was conducted on undergraduate students at the University of KwaZulu-Natal on the Pietermaritzburg Campus (N=189). The students were requested to complete a questionnaire consisting of socio-demographic questions, socio-economic questions, a food frequency and nutrition knowledge questions. For the purpose of the study, the questionnaire was developed using current literature and expert input from the study supervisor. The results showed that the students consumed eggs and cold meat the most frequently, every day compared to other meat alternatives and meat. Legumes and fast foods were eaten the least by the majority of the participants. They indicated eating it “never or less than once a month” when compared to other meat and meat alternatives. The participants also considered price to be the main factor when deciding which food to purchase, followed by taste. It was also evident that the students had a poor overall level of nutrition knowledge regarding good sources of protein, fat content, salt content and general health of meat, processed meat and meat alternatives. The results of this study show similarities between previously published studies regarding factors when considering purchasing and nutrition knowledge. Due to the lack of locally published research concerning the consumption and knowledge of students regarding meat, processed meat and meat alternatives, this study forms a reference point to the importance of the need of nutrition education in undergraduate students at the University of KwaZulu-Natal. Advisors/Committee Members: Veldman, Frederick J. (advisor), Kassier, Susanna Maria. (advisor).

Subjects/Keywords: Processed meat.; Meat alternatives.; Meat consumption.; Meat purchases.; KwaZulu-Natal.; Students.

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APA (6^th Edition):

Birkett, M. A. (2017). Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. (Thesis). University of KwaZulu-Natal. Retrieved from https://researchspace.ukzn.ac.za/handle/10413/16860

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):

Birkett, Megan Ann. “Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus.” 2017. Thesis, University of KwaZulu-Natal. Accessed March 04, 2021. https://researchspace.ukzn.ac.za/handle/10413/16860.

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

MLA Handbook (7^th Edition):

Birkett, Megan Ann. “Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus.” 2017. Web. 04 Mar 2021.

Vancouver:

Birkett MA. Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. [Internet] [Thesis]. University of KwaZulu-Natal; 2017. [cited 2021 Mar 04]. Available from: https://researchspace.ukzn.ac.za/handle/10413/16860.

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

Council of Science Editors:

Birkett MA. Investigating the consumption of processed meat, meat and meat alternatives and related factors affecting their purchases and consumption amongst undergraduate students at the University of KwaZulu-Natal, Pietermaritzburg campus. [Thesis]. University of KwaZulu-Natal; 2017. Available from: https://researchspace.ukzn.ac.za/handle/10413/16860

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

Michigan State University

8. Day, Jennie Cora. Longissimus dorsi of three grades of beef.

Degree: MS, 1953, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:15951

Subjects/Keywords: Cooking (Meat); Meat

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APA (6^th Edition):

Day, J. C. (1953). Longissimus dorsi of three grades of beef. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:15951

Chicago Manual of Style (16^th Edition):

Day, Jennie Cora. “Longissimus dorsi of three grades of beef.” 1953. Masters Thesis, Michigan State University. Accessed March 04, 2021. http://etd.lib.msu.edu/islandora/object/etd:15951.

MLA Handbook (7^th Edition):

Day, Jennie Cora. “Longissimus dorsi of three grades of beef.” 1953. Web. 04 Mar 2021.

Vancouver:

Day JC. Longissimus dorsi of three grades of beef. [Internet] [Masters thesis]. Michigan State University; 1953. [cited 2021 Mar 04]. Available from: http://etd.lib.msu.edu/islandora/object/etd:15951.

Council of Science Editors:

Day JC. Longissimus dorsi of three grades of beef. [Masters Thesis]. Michigan State University; 1953. Available from: http://etd.lib.msu.edu/islandora/object/etd:15951

Michigan State University

9. Pridgeon, Marcille Lamoine. A comparison of palatability and cooking changes of beef steaks prepared by four methods.

Degree: MS, 1954, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:13320

Subjects/Keywords: Cooking (Meat); Meat

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APA (6^th Edition):

Pridgeon, M. L. (1954). A comparison of palatability and cooking changes of beef steaks prepared by four methods. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:13320

Chicago Manual of Style (16^th Edition):

Pridgeon, Marcille Lamoine. “A comparison of palatability and cooking changes of beef steaks prepared by four methods.” 1954. Masters Thesis, Michigan State University. Accessed March 04, 2021. http://etd.lib.msu.edu/islandora/object/etd:13320.

MLA Handbook (7^th Edition):

Pridgeon, Marcille Lamoine. “A comparison of palatability and cooking changes of beef steaks prepared by four methods.” 1954. Web. 04 Mar 2021.

Vancouver:

Pridgeon ML. A comparison of palatability and cooking changes of beef steaks prepared by four methods. [Internet] [Masters thesis]. Michigan State University; 1954. [cited 2021 Mar 04]. Available from: http://etd.lib.msu.edu/islandora/object/etd:13320.

Council of Science Editors:

Pridgeon ML. A comparison of palatability and cooking changes of beef steaks prepared by four methods. [Masters Thesis]. Michigan State University; 1954. Available from: http://etd.lib.msu.edu/islandora/object/etd:13320

Delft University of Technology

10. Breemhaar, Jonathan (author). Upscaling Cultured Meat Production.

Degree: 2018, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba

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Cultured meat has the potential of becoming a more sustainable alternative to current meat production.Production costs need to decrease for further developing the product and… (more)

Subjects/Keywords: cultured; meat; Upscaling

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APA (6^th Edition):

Breemhaar, J. (. (2018). Upscaling Cultured Meat Production. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba

Chicago Manual of Style (16^th Edition):

Breemhaar, Jonathan (author). “Upscaling Cultured Meat Production.” 2018. Masters Thesis, Delft University of Technology. Accessed March 04, 2021. http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba.

MLA Handbook (7^th Edition):

Breemhaar, Jonathan (author). “Upscaling Cultured Meat Production.” 2018. Web. 04 Mar 2021.

Vancouver:

Breemhaar J(. Upscaling Cultured Meat Production. [Internet] [Masters thesis]. Delft University of Technology; 2018. [cited 2021 Mar 04]. Available from: http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba.

Council of Science Editors:

Breemhaar J(. Upscaling Cultured Meat Production. [Masters Thesis]. Delft University of Technology; 2018. Available from: http://resolver.tudelft.nl/uuid:8b961c30-e892-4a24-ae42-0b3d54e761ba

Oklahoma State University

11. Flynn, Kyle. Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma.

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

URL: http://hdl.handle.net/11244/8814

► In this study I investigated the economic feasabiltiy of a multispecies processing plant in Oklahoma. The number of small processing plants has decreased, but producers… (more)

Subjects/Keywords: economic; meat; processing

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APA (6^th Edition):

Flynn, K. (2011). Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma. (Thesis). Oklahoma State University. Retrieved from http://hdl.handle.net/11244/8814

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):

Flynn, Kyle. “Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma.” 2011. Thesis, Oklahoma State University. Accessed March 04, 2021. http://hdl.handle.net/11244/8814.

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

MLA Handbook (7^th Edition):

Flynn, Kyle. “Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma.” 2011. Web. 04 Mar 2021.

Vancouver:

Flynn K. Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma. [Internet] [Thesis]. Oklahoma State University; 2011. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/11244/8814.

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

Council of Science Editors:

Flynn K. Economic Feasibility of a Small Multi-species Meat Processing Plant in the State of Oklahoma. [Thesis]. Oklahoma State University; 2011. Available from: http://hdl.handle.net/11244/8814

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

Delft University of Technology

12. Rabl, Vincent (author). An Assessment of the Cultivated Meat Innovation System in the USA and Europe.

Degree: 2020, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b

► This thesis compares the state of the cultivated meat (CM) industry in the USA and Europe. To do so, extensive desk-research was conducted, summarising existing… (more)

▼ This thesis compares the state of the cultivated meat (CM) industry in the USA and Europe. To do so, extensive desk-research was conducted, summarising existing data, and 21 interviews with CM experts were held. The result is an analysis comprised of both quantitative and qualitative data. In this thesis, the CM industry was understood as technological innovation system (TIS), a framework often used to analyse emerging industries. To compare the state of the CM industry in the USA and Europe, three research questions were answered. The first was: What is the structure of the cultivated meat innovation system, specifically its technology, actors and networks, and institutions? To answer this research question, a review of CM’s technology, an overview of actors and their associated networks and of the institutions governing CM is provided. The answer to this research question is in summary that CM is a nascent technology with many uncertainties from a technological standpoint, that its actor networks are still emerging, and that the regulatory framework is relatively clear in both the USA and Europe. The second research question was: How does the functional performance of the cultivated meat innovation system compare in the assessed regions? To answer this research questions, seven functions provided by the TIS framework were analysed. These seven functions are argued to influence the development of an innovation in a given region, and comprise for instance Knowledge Development and Diffusion, Entrepreneurial Activity, or the Venture Capital Availability. The answer to this research question is in summary that the USA is leading across all assessed indicators. The CM industry is clearly leading in the USA over Europe. The only indicator on which Europe is leading is public research output on CM. The third and last research question was: What themes with importance to the near-time development of the cultivated meat industry can be identified? To answer this research question, a thematic analysis was applied to the interview content that could not already be understood through the lens of the TIS framework. The answer to this research question is in summary that there are two important challenges for CM: the development of its technological system, and the development of its supply chain. For the technological system, specifically, the main challenge is to reduce costs. For the supply chain, interviewees identified the development of a work division in the industry of high importance, although this appears to be already partially under way. After presenting the results, an extensive discussion is provided. Two points of the findings are particularly worthwhile to point out. Firstly, the dominant role of the USA compared to Europe. Although this thesis indicates that the USA is clearly leading compared to Europe, the results should not be overinterpreted. The number of CM start-ups in both regions is identical, although the US’ start-ups appear more advanced; and, as already mentioned, the public research output is… Advisors/Committee Members: Quist, Jaco (mentor), Pesch, Udo (graduation committee), Delft University of Technology (degree granting institution).

Subjects/Keywords: cultivated meat; clean meat; in-vitro meat; Innovation systems; industry assessment

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APA (6^th Edition):

Rabl, V. (. (2020). An Assessment of the Cultivated Meat Innovation System in the USA and Europe. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b

Chicago Manual of Style (16^th Edition):

Rabl, Vincent (author). “An Assessment of the Cultivated Meat Innovation System in the USA and Europe.” 2020. Masters Thesis, Delft University of Technology. Accessed March 04, 2021. http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b.

MLA Handbook (7^th Edition):

Rabl, Vincent (author). “An Assessment of the Cultivated Meat Innovation System in the USA and Europe.” 2020. Web. 04 Mar 2021.

Vancouver:

Rabl V(. An Assessment of the Cultivated Meat Innovation System in the USA and Europe. [Internet] [Masters thesis]. Delft University of Technology; 2020. [cited 2021 Mar 04]. Available from: http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b.

Council of Science Editors:

Rabl V(. An Assessment of the Cultivated Meat Innovation System in the USA and Europe. [Masters Thesis]. Delft University of Technology; 2020. Available from: http://resolver.tudelft.nl/uuid:7c708b1b-8eb0-48fd-8199-dc75d1e9296b

Massey University

13. Mohammad Rashedi, Ismail Fitry. Effect of mechanical work on the meat used for making reformed meat products.

Degree: PhD, Food Technology, 2014, Massey University

URL: http://hdl.handle.net/10179/6245

► Tumbling, a process commonly used during production of reformed meat, applies mechanical work against the meat pieces to break down the meat structure, enhance brine… (more)

▼ Tumbling, a process commonly used during production of reformed meat, applies mechanical work against the meat pieces to break down the meat structure, enhance brine absorption and extract solubilized myosin to the meat surface. The myosin acts as glue to bind meat pieces together when heated. The work done in the tumbler is currently unquantifiable and its relationships with total protein and myosin extraction and binding strength (Tensile Adhesive Strength, TAS) of two meat pieces are unknown. Much of this project was allocated to developing and evaluating an instrument called the Impact and Friction Mechanical Robot (IFMR), which is able to repeatedly apply a desired impact and to vary the rate of repeated impacts and the time gap between each impact. The degree of sample compression could also be varied. The work done as a consequence of the hitting process can be calculated for each individual hit and summed to give the total work impacted on the meat. Four groups of 20 mm3 meat cubes were prepared for the hitting treatments. One group was used as the control while the other three were pre-soaked in 0.396, 0.713 or 1.146 mol/L of brine consisting of NaCl and salts of phosphate. The meat cubes were hit so maximum impact force was 10 N with an average 0.665 s between each hit for 0, 400, 800, 1200, 1600 or 2000 hits. The exudate on the hit meat surface was scraped off and examined for total protein and myosin. The total protein extracted was not influenced by the work (p=0.764) applied on meat cubes pre-soaked in different concentrations of brine (p=0.123). Myosin extracted increased with total work done (p=0.006) on the meat and concentration of brine (p<0.001) used for soaking. Two meat cubes were attached together at the hit surfaces, cooked at 70 °C with a 250 g weight applied, and tested for tensile adhesive strength (TAS). The TAS between meat pieces increased with increased total work (p=0.0001) done on the meat and increased brine concentration (p<0.001) for pre-soaking. The TAS also increased as myosin concentration increased (p=0.001). A good TAS of the meat pieces could be achieved by adequately solubilising the myosin using brine and applying sufficient total work to the meat pieces.

Subjects/Keywords: Meat processing; Reformed meat; Meat protein extraction; Myosin extraction

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APA (6^th Edition):

Mohammad Rashedi, I. F. (2014). Effect of mechanical work on the meat used for making reformed meat products. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/6245

Chicago Manual of Style (16^th Edition):

Mohammad Rashedi, Ismail Fitry. “Effect of mechanical work on the meat used for making reformed meat products.” 2014. Doctoral Dissertation, Massey University. Accessed March 04, 2021. http://hdl.handle.net/10179/6245.

MLA Handbook (7^th Edition):

Mohammad Rashedi, Ismail Fitry. “Effect of mechanical work on the meat used for making reformed meat products.” 2014. Web. 04 Mar 2021.

Vancouver:

Mohammad Rashedi IF. Effect of mechanical work on the meat used for making reformed meat products. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10179/6245.

Council of Science Editors:

Mohammad Rashedi IF. Effect of mechanical work on the meat used for making reformed meat products. [Doctoral Dissertation]. Massey University; 2014. Available from: http://hdl.handle.net/10179/6245

University of Georgia

14. Holownia, Katarzyna. Simulation and reproducibility of pink color defect in cooked chicken breast meat.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/20582

► The pinking defect in cooked poultry white meat, which is associated with under- cooking, results in serious economic losses to retailers, processors, and producers of… (more)

▼ The pinking defect in cooked poultry white meat, which is associated with under- cooking, results in serious economic losses to retailers, processors, and producers of such products. This well documented pink discoloration is attributed to specifc in situ factors, such as pH, reducing conditions, and pigments' chemical state and reac- tivity. A simulation of the pink defect and the examination of quantifable changes associated with it can aid in developing alternative processing methods to eliminate potential for pinking. Samples were selected from three color groups (normal, lighter than normal, and darker than normal) of boneless, skinless, chicken breast muscles based on CIE L* color values. In situ changes were induced using sodium chloride, sodium tripolyphos- phate, sodium erythorbate, and sodium nitrite. The subjective pink threshold used in judging pink discoloration was established at CIE a* = 3.8. Muscles in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Both raw and cooked samples were analyzed for color (L*, a*, b*), re ectance spectra, pH, oxidation-reduction potential, and pigments. Simulation of the pink defect was achieved in eight of the sixteen treatment combinations in the light group, nine in the normal group, and ten in the dark group. The simulation was possible both with and without presence of sodium nitrite. The presence of only 1 ppm of sodium nitrite produced signifcant pinking of cooked meat in all three color groups. Pinking was signifcantly afected by lightness (CIE L*) of raw muscles, increased pH and increased reducing conditions. Induced pH, oxidation- reduction potential, metmyoglobin concentration, and nitrosopigment content of raw meat afected the dark color group most and the muscles from the light group the least. The logistic regression demonstrated its feasibility of using raw meat conditions for prediction of the pink defect. The model was able to account for more than 90% of variability using nitrosopigment, pH, and reducing conditions as the variables.

Subjects/Keywords: Chicken white meat; Pink defect; Simulated pinking; Raw meat conditions; Cooked meat; Reproducibility of pinking

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APA (6^th Edition):

Holownia, K. (2014). Simulation and reproducibility of pink color defect in cooked chicken breast meat. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20582

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):

Holownia, Katarzyna. “Simulation and reproducibility of pink color defect in cooked chicken breast meat.” 2014. Thesis, University of Georgia. Accessed March 04, 2021. http://hdl.handle.net/10724/20582.

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

MLA Handbook (7^th Edition):

Holownia, Katarzyna. “Simulation and reproducibility of pink color defect in cooked chicken breast meat.” 2014. Web. 04 Mar 2021.

Vancouver:

Holownia K. Simulation and reproducibility of pink color defect in cooked chicken breast meat. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/10724/20582.

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

Council of Science Editors:

Holownia K. Simulation and reproducibility of pink color defect in cooked chicken breast meat. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20582

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

15. Pawinee Pakdeechoti. Analysis of salbutamol in lean meat by liquid chromatography .

Degree: Faculty of Science (Analytical Chemistry), 2006, Prince of Songkla University

URL: http://kb.psu.ac.th/psukb/handle/2553/1447

Subjects/Keywords: Meat animals; Meat Analysis; Meat Quality

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APA (6^th Edition):

Pakdeechoti, P. (2006). Analysis of salbutamol in lean meat by liquid chromatography . (Thesis). Prince of Songkla University. Retrieved from http://kb.psu.ac.th/psukb/handle/2553/1447

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):

Pakdeechoti, Pawinee. “Analysis of salbutamol in lean meat by liquid chromatography .” 2006. Thesis, Prince of Songkla University. Accessed March 04, 2021. http://kb.psu.ac.th/psukb/handle/2553/1447.

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

MLA Handbook (7^th Edition):

Pakdeechoti, Pawinee. “Analysis of salbutamol in lean meat by liquid chromatography .” 2006. Web. 04 Mar 2021.

Vancouver:

Pakdeechoti P. Analysis of salbutamol in lean meat by liquid chromatography . [Internet] [Thesis]. Prince of Songkla University; 2006. [cited 2021 Mar 04]. Available from: http://kb.psu.ac.th/psukb/handle/2553/1447.

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

Council of Science Editors:

Pakdeechoti P. Analysis of salbutamol in lean meat by liquid chromatography . [Thesis]. Prince of Songkla University; 2006. Available from: http://kb.psu.ac.th/psukb/handle/2553/1447

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

16. Valaitienė, Vilma. Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe.

Degree: PhD, Zootechny, 2014, Lithuanian Academic Libraries Network (LABT)

URL: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;

►

Darbo tikslas – nustatyti mineralinių medžiagų kiekį skirtingų veislių galvijų ir kiaulių mėsoje bei jų koreliaciją su mėsos kokybės rodikliais. Darbo uždaviniai: 1. Tirti ir… (more)

▼

Darbo tikslas – nustatyti mineralinių medžiagų kiekį skirtingų veislių galvijų ir kiaulių mėsoje bei jų koreliaciją su mėsos kokybės rodikliais. Darbo uždaviniai: 1. Tirti ir įvertinti skirtingų veislių kiaulių ir jų derinių bei skirtingų veislių galvijų ilgiausiojo nugaros raumens cheminę sudėtį ir technologines savybes. 2. Nustatyti skirtingų veislių kiaulių ir galvijų ilgiausiame nugaros raumenyje esantį mineralinių medžiagų kiekį (Na, Mg, Ca, Fe, Ni, Cu, Zn, Ba). 3. Nustatyti tirtų mineralinių medžiagų kiekio ryšį su mėsos kokybės rodikliais. Darbo naujumas. Mėsinių galvijų ir kiaulių mėsoje mineralinių medžiagų kiekio, priklausomai nuo veislės, duomenys yra labai riboti, o kai su kuriomis veislėmis tokie tyrimai išvis nevykdyti. Nustatytas svarbių žmonių sveikatingumui mineralinių medžiagų kiekis, skirtingų genotipų galvijų ir kiaulių mėsoje, šeriant ir auginant gyvulius vienodose sąlygose. Apskaičiuota mineralinių medžiagų kiekio koreliacija su mėsos kokybės rodikliais. Praktinė reikšmė. Atlikti mėsos kokybės tyrimai nustatant mikro- ir makro- elementų koncentracijas įvairių veislių galvijų ir kiaulių mėsoje ir jų ryšio nustatymas su mėsos kokybės rodikliais, yra reikšmingi vertinant mėsos maistinę vertę žmonių mityboje. Maistinių medžiagų kiekis liesoje mėsoje gali skirtis didesniu mastu nei kituose maisto produktuose, dėl gyvulio genetinių ar technologinių savybių. Tikslus nustatymas mikro ir makro elementų, auginant ir šeriant gyvulius vienodomis sąlygomis, sąlygos... [toliau žr. visą tekstą]

The aim of the research – to determine the mineral content in various breeds‘ cattle and pigs meat and its‘ correlation with meat quality indexes. Tasks of the research: 1. To analyse and estimate chemical composition and technological qualities of various different breeds‘ and derivatives‘ pigs and cattle musculus longissimus dorsi. 2. To estimate the mineral content (of Na, Mg, Ca, Fe, Ni, Cu, Zn, Ba) that various breeds‘ pigs and cattle musculus longissimus dorsi contain. 3. To estimate the connection between analysed minerals and indexes of meat quality. Originality of the research. The amount of micro- and macro-elements in cattle and pig meat various according its genotype. The material of such type research are very limited. The amount of minerals in different genotypes‘ cattle and pigs meat was determined after their feeding and keeping in standardised conditions. A correlation of minerals and meat quality indexes was estimated. Practical significance. The fulfilled meat qualitys‘ research determining the concentrations of micro- and macro- element amounts in various breeds‘ cattle and pig meat is significant while evaluating nutritional meats‘ value in human nutrition. The amount of nutrients in low-fat meat might differ from other processed food by a major extent because of animals‘ genetic and technologic characteristics. A precise estimation of micro- and macro- elements, in animals that were held and fed in standardised conditions meat, is going to determine a... [to full text]

Advisors/Committee Members: Jukna , Vigilijus (Doctoral dissertation supervisor), Miceikienė , Ilona Teodora (Doctoral dissertation committee chair), Juodeikienė , Gražina (Doctoral dissertation committee member), Kerzienė , Sigita (Doctoral dissertation committee member), Sruoga , Aniolas (Doctoral dissertation committee member), Uchockis , Virginijus (Doctoral dissertation committee member), Šimkus , Almantas (Doctoral dissertation opponent), Šarkinas , Antanas (Doctoral dissertation opponent), Kerzienė , Sigita (Doctoral dissertation opponent), Razmaitė , Violeta (Doctoral dissertation opponent).

Subjects/Keywords: Mėsos kokybė; Kiauliena; Galvijiena; Mineralinės medžiagos; Meat quality; Pig meat; Cattle meat; Minerals

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APA (6^th Edition):

Valaitienė, V. (2014). Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe. (Doctoral Dissertation). Lithuanian Academic Libraries Network (LABT). Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;

Chicago Manual of Style (16^th Edition):

Valaitienė, Vilma. “Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe.” 2014. Doctoral Dissertation, Lithuanian Academic Libraries Network (LABT). Accessed March 04, 2021. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;.

MLA Handbook (7^th Edition):

Valaitienė, Vilma. “Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe.” 2014. Web. 04 Mar 2021.

Vancouver:

Valaitienė V. Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe. [Internet] [Doctoral dissertation]. Lithuanian Academic Libraries Network (LABT); 2014. [cited 2021 Mar 04]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;.

Council of Science Editors:

Valaitienė V. Galvijų ir kiaulių genotipo įtaka mineralinių medžiagų kiekiui mėsoje ir jų koreliacija su mėsos kokybe. [Doctoral Dissertation]. Lithuanian Academic Libraries Network (LABT); 2014. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_233138-92091 ;

Oregon State University

17. Kalle, Gurudutt Pandurang. The effect of reducing microorganisms on the rate of color development in cured meat.

Degree: MS, Food technology, 1954, Oregon State University

URL: http://hdl.handle.net/1957/26464

► The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor,… (more)

Subjects/Keywords: Meat – Preservation

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APA (6^th Edition):

Kalle, G. P. (1954). The effect of reducing microorganisms on the rate of color development in cured meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26464

Chicago Manual of Style (16^th Edition):

Kalle, Gurudutt Pandurang. “The effect of reducing microorganisms on the rate of color development in cured meat.” 1954. Masters Thesis, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/26464.

MLA Handbook (7^th Edition):

Kalle, Gurudutt Pandurang. “The effect of reducing microorganisms on the rate of color development in cured meat.” 1954. Web. 04 Mar 2021.

Vancouver:

Kalle GP. The effect of reducing microorganisms on the rate of color development in cured meat. [Internet] [Masters thesis]. Oregon State University; 1954. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/26464.

Council of Science Editors:

Kalle GP. The effect of reducing microorganisms on the rate of color development in cured meat. [Masters Thesis]. Oregon State University; 1954. Available from: http://hdl.handle.net/1957/26464

University of Namibia

18. Van Der Walt Tjaart Johannes. Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika .

Degree: 1977, University of Namibia

URL: http://hdl.handle.net/11070/220

Subjects/Keywords: Meat production

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APA (6^th Edition):

Johannes, V. D. W. T. (1977). Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika . (Thesis). University of Namibia. Retrieved from http://hdl.handle.net/11070/220

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):

Johannes, Van Der Walt Tjaart. “Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika .” 1977. Thesis, University of Namibia. Accessed March 04, 2021. http://hdl.handle.net/11070/220.

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

MLA Handbook (7^th Edition):

Johannes, Van Der Walt Tjaart. “Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika .” 1977. Web. 04 Mar 2021.

Vancouver:

Johannes VDWT. Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika . [Internet] [Thesis]. University of Namibia; 1977. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/11070/220.

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

Council of Science Editors:

Johannes VDWT. Die aanbod van en die vraag na rooivleis in die beheerde gebiede van Suid-Afrika . [Thesis]. University of Namibia; 1977. Available from: http://hdl.handle.net/11070/220

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

University of Utah

19. Davis, Rebecca Ann Hurst. Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk.

Degree: MS;, Nutrition;, 2008, University of Utah

URL: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392

► Elevated serum lipids, blood pressure, and inflammation are related to dietary fat content and can increase the risk for cardiovascular disease. Diets lower in saturated… (more)

Subjects/Keywords: Buffalo meat; Beef; Physiological effects

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APA (6^th Edition):

Davis, R. A. H. (2008). Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk. (Masters Thesis). University of Utah. Retrieved from http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392

Chicago Manual of Style (16^th Edition):

Davis, Rebecca Ann Hurst. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk.” 2008. Masters Thesis, University of Utah. Accessed March 04, 2021. http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392.

MLA Handbook (7^th Edition):

Davis, Rebecca Ann Hurst. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk.” 2008. Web. 04 Mar 2021.

Vancouver:

Davis RAH. Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk. [Internet] [Masters thesis]. University of Utah; 2008. [cited 2021 Mar 04]. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392.

Council of Science Editors:

Davis RAH. Effects of bison meat consumption on blood lipids and selective biomarkers related to cardiovascular risk. [Masters Thesis]. University of Utah; 2008. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/25/rec/392

University of Utah

20. Chen, Ying-Sheng. Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk.

Degree: MS;, Nutrition;, 2009, University of Utah

URL: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391

► The consumption of animal fats has gained the reputation of being less healthy due to an association with increased inflammation and oxidative stress. However, red… (more)

Subjects/Keywords: Buffalo meat; Beef; Cancer

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APA (6^th Edition):

Chen, Y. (2009). Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk. (Masters Thesis). University of Utah. Retrieved from http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391

Chicago Manual of Style (16^th Edition):

Chen, Ying-Sheng. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk.” 2009. Masters Thesis, University of Utah. Accessed March 04, 2021. http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391.

MLA Handbook (7^th Edition):

Chen, Ying-Sheng. “Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk.” 2009. Web. 04 Mar 2021.

Vancouver:

Chen Y. Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk. [Internet] [Masters thesis]. University of Utah; 2009. [cited 2021 Mar 04]. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391.

Council of Science Editors:

Chen Y. Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk. [Masters Thesis]. University of Utah; 2009. Available from: http://content.lib.utah.edu/cdm/singleitem/collection/etd2/id/599/rec/391

University of Alberta

21. Chen, Qing. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments.

Degree: MS, Department of Resource Economics and Environmental Sociology, 2012, University of Alberta

URL: https://era.library.ualberta.ca/files/q811kj90x

► In this thesis, consumers’ perceptions and willingness-to-pay for a new packaging technology for beef steaks, vacuum packaging, are measured using real choice experiments and different… (more)

Subjects/Keywords: Meat packaging; Consumer behaviour; Innovation

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APA (6^th Edition):

Chen, Q. (2012). Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/q811kj90x

Chicago Manual of Style (16^th Edition):

Chen, Qing. “Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments.” 2012. Masters Thesis, University of Alberta. Accessed March 04, 2021. https://era.library.ualberta.ca/files/q811kj90x.

MLA Handbook (7^th Edition):

Chen, Qing. “Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments.” 2012. Web. 04 Mar 2021.

Vancouver:

Chen Q. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2021 Mar 04]. Available from: https://era.library.ualberta.ca/files/q811kj90x.

Council of Science Editors:

Chen Q. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. [Masters Thesis]. University of Alberta; 2012. Available from: https://era.library.ualberta.ca/files/q811kj90x

University of Alberta

22. Swallow, Kevin. Studies on an actin-like protein from chicken pectoralis muscle.

Degree: MS, Department of Food Science, 1988, University of Alberta

URL: https://era.library.ualberta.ca/files/k643b2972

Subjects/Keywords: Meat – Research.

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APA (6^th Edition):

Swallow, K. (1988). Studies on an actin-like protein from chicken pectoralis muscle. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/k643b2972

Chicago Manual of Style (16^th Edition):

Swallow, Kevin. “Studies on an actin-like protein from chicken pectoralis muscle.” 1988. Masters Thesis, University of Alberta. Accessed March 04, 2021. https://era.library.ualberta.ca/files/k643b2972.

MLA Handbook (7^th Edition):

Swallow, Kevin. “Studies on an actin-like protein from chicken pectoralis muscle.” 1988. Web. 04 Mar 2021.

Vancouver:

Swallow K. Studies on an actin-like protein from chicken pectoralis muscle. [Internet] [Masters thesis]. University of Alberta; 1988. [cited 2021 Mar 04]. Available from: https://era.library.ualberta.ca/files/k643b2972.

Council of Science Editors:

Swallow K. Studies on an actin-like protein from chicken pectoralis muscle. [Masters Thesis]. University of Alberta; 1988. Available from: https://era.library.ualberta.ca/files/k643b2972

University of Alberta

23. Girard, Isabelle. Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses.

Degree: MS, Department of Agricultural, Food and Nutritional Science, 2010, University of Alberta

URL: https://era.library.ualberta.ca/files/bg257f399

► Management systems that enhance carcass yield can increase the efficiency and competitiveness of beef producers, but meat quality should not be negatively affected. Continental or… (more)

Subjects/Keywords: cattle; implants; quality; meat; ractopamine

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APA (6^th Edition):

Girard, I. (2010). Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/bg257f399

Chicago Manual of Style (16^th Edition):

Girard, Isabelle. “Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses.” 2010. Masters Thesis, University of Alberta. Accessed March 04, 2021. https://era.library.ualberta.ca/files/bg257f399.

MLA Handbook (7^th Edition):

Girard, Isabelle. “Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses.” 2010. Web. 04 Mar 2021.

Vancouver:

Girard I. Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses. [Internet] [Masters thesis]. University of Alberta; 2010. [cited 2021 Mar 04]. Available from: https://era.library.ualberta.ca/files/bg257f399.

Council of Science Editors:

Girard I. Modification of steer muscle composition and meat quality through age at slaughter, hormonal implants, ractopamine hydrochloride feed supplementation, and breed crosses. [Masters Thesis]. University of Alberta; 2010. Available from: https://era.library.ualberta.ca/files/bg257f399

University of Alberta

24. Zagrosh-Miller, Connie E. Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product.

Degree: MA, Department of Food Science, 1991, University of Alberta

URL: https://era.library.ualberta.ca/files/vd66w195c

Subjects/Keywords: Meat – Microbiology.

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APA (6^th Edition):

Zagrosh-Miller, C. E. (1991). Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/vd66w195c

Chicago Manual of Style (16^th Edition):

Zagrosh-Miller, Connie E. “Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product.” 1991. Masters Thesis, University of Alberta. Accessed March 04, 2021. https://era.library.ualberta.ca/files/vd66w195c.

MLA Handbook (7^th Edition):

Zagrosh-Miller, Connie E. “Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product.” 1991. Web. 04 Mar 2021.

Vancouver:

Zagrosh-Miller CE. Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product. [Internet] [Masters thesis]. University of Alberta; 1991. [cited 2021 Mar 04]. Available from: https://era.library.ualberta.ca/files/vd66w195c.

Council of Science Editors:

Zagrosh-Miller CE. Practical application of hazard analysis critical control point (HACCP) analysis to enhance the safety of a cooked meat product. [Masters Thesis]. University of Alberta; 1991. Available from: https://era.library.ualberta.ca/files/vd66w195c

Oregon State University

25. Ali, Elgasim Elgasim. Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat.

Degree: PhD, Animal Science, 1980, Oregon State University

URL: http://hdl.handle.net/1957/42128

► A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of pre-rigor… (more)

▼ A 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of pre-rigor muscle on meat characteristics. Twenty Standard and Good grade beef cattle were slaughtered and 5 carcasses were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W-B shear device). Other relative parameters were also measured. Electrically stimulated carcasses cooled faster in the first hr postmortem; thereafter the order of further cooling was reversed. The 24 hr postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P > . 05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 hr postmortem weight loss was lower (P < . 05) in electrically stimulated than in non-stimulated groups. Electrical stimulation reduced (P < . 05) cooking losses. A further reduction (P < . 05) in cooking losses was achieved by the electrical stimulation-delayed chilling treatment. The difference in sarcomere lengths among the 4 treatments was not significant (P > . 05). At the microstructural level, an open triad and T- system were observed immediately following electrical stimulation. As early as 24 hr postmortem, considerable Z-line degradation was observed in the electrically stimulated and delayed chilled samples. 2. PROTEIN QUALITY OF PRESSURIZED MEAT The effect of hydrostatic pressurization of pre-rigor beef round muscle (semitendinosus) on protein quality was biologically and chemically determined. For biological evaluation rats (Long-Evans strain) were used. Chemical evaluation was carried out by amino acid analysis. The biological and chemical protein efficiency ratios (PER) of pressurized meat were 2.47 and 2. 7 respectively, compared to 2.60 and 2.84 for the control meat. Pressurization did not affect the apparent biological value (BV) or net protein utilization (NPU) of meat but significantly (P <. 05) improved protein digestibility. Total essential and non-essential amino acid contents of pressurized samples were not different from that of the control. At the range tested, the protein quality of meat was not adversely affected by pressure treatment. Advisors/Committee Members: Kennick, Walter H. (advisor), Oldfield, J. (committee member).

Subjects/Keywords: Meat – Quality

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APA (6^th Edition):

Ali, E. E. (1980). Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/42128

Chicago Manual of Style (16^th Edition):

Ali, Elgasim Elgasim. “Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat.” 1980. Doctoral Dissertation, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/42128.

MLA Handbook (7^th Edition):

Ali, Elgasim Elgasim. “Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat.” 1980. Web. 04 Mar 2021.

Vancouver:

Ali EE. Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat. [Internet] [Doctoral dissertation]. Oregon State University; 1980. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/42128.

Council of Science Editors:

Ali EE. Meat tenderness studies : 1. Electrical stimulation-delayed chilling of beef carcasses. 2. Protein quality of pressurized meat. [Doctoral Dissertation]. Oregon State University; 1980. Available from: http://hdl.handle.net/1957/42128

Oregon State University

26. Wei, Shu-feng. Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat.

Degree: MS, Foods and Nutrition, 1982, Oregon State University

URL: http://hdl.handle.net/1957/27447

► The influence of alfalfa fiber level 28, 54 and 74% in diets on the proximate compositions, pH and water-holding capacity of raw and cooked rabbit… (more)

Subjects/Keywords: Rabbit meat

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APA (6^th Edition):

Wei, S. (1982). Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27447

Chicago Manual of Style (16^th Edition):

Wei, Shu-feng. “Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat.” 1982. Masters Thesis, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/27447.

MLA Handbook (7^th Edition):

Wei, Shu-feng. “Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat.” 1982. Web. 04 Mar 2021.

Vancouver:

Wei S. Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/27447.

Council of Science Editors:

Wei S. Effect of dietary fiber level on the proximate composition and water-holding capacity of rabbit meat. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/27447

Oregon State University

27. Stino, Charles Ramzi. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.

Degree: PhD, Food Technology, 1950, Oregon State University

URL: http://hdl.handle.net/1957/26289

Subjects/Keywords: Meat – Preservation

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APA (6^th Edition):

Stino, C. R. (1950). The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26289

Chicago Manual of Style (16^th Edition):

Stino, Charles Ramzi. “The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.” 1950. Doctoral Dissertation, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/26289.

MLA Handbook (7^th Edition):

Stino, Charles Ramzi. “The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.” 1950. Web. 04 Mar 2021.

Vancouver:

Stino CR. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. [Internet] [Doctoral dissertation]. Oregon State University; 1950. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/26289.

Council of Science Editors:

Stino CR. The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat. [Doctoral Dissertation]. Oregon State University; 1950. Available from: http://hdl.handle.net/1957/26289

Oregon State University

28. El-Badawi, Ahmed Adel Ismail. Color and pigments of packaged refrigerated beef.

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

URL: http://hdl.handle.net/1957/26447

Subjects/Keywords: Meat – Preservation

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APA (6^th Edition):

El-Badawi, A. A. I. (1961). Color and pigments of packaged refrigerated beef. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/26447

Chicago Manual of Style (16^th Edition):

El-Badawi, Ahmed Adel Ismail. “Color and pigments of packaged refrigerated beef.” 1961. Masters Thesis, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/26447.

MLA Handbook (7^th Edition):

El-Badawi, Ahmed Adel Ismail. “Color and pigments of packaged refrigerated beef.” 1961. Web. 04 Mar 2021.

Vancouver:

El-Badawi AAI. Color and pigments of packaged refrigerated beef. [Internet] [Masters thesis]. Oregon State University; 1961. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/26447.

Council of Science Editors:

El-Badawi AAI. Color and pigments of packaged refrigerated beef. [Masters Thesis]. Oregon State University; 1961. Available from: http://hdl.handle.net/1957/26447

Oregon State University

29. Zondagh, Irene Beryl. Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis.

Degree: PhD, Foods and Nutrition, 1984, Oregon State University

URL: http://hdl.handle.net/1957/27096

► The objectives were to investigate the ability of a two-factor central composite rotatable design (CCRD), using cooking temperature (CT) and endpoint temperature (ET) as independent… (more)

▼ The objectives were to investigate the ability of a two-factor central composite rotatable design (CCRD), using cooking temperature (CT) and endpoint temperature (ET) as independent variables, to predict selected chemical, physical and sensory meat quality characteristics considered important by the industry, researcher and consumer alike. Response surface analysis (RSA) was used simultaneously to evaluate the nature of the responses obtained, with 13 CT-ET combinations for the various species being evaluated. A contour plot-response surface graphics program ("SURCON") was developed at Oregon State University during this research and applied to the evaluation of the data. Evaluation of the nature of the response surfaces formed a major part of the thesis. Fresh pork loin roasts, frozen lamb loin roasts, turkey halves (breast and thigh meat), and control (conventionally processed) and treated (prerigor, pressurized) semitendinous beef blocks were used for heat treatments. For pork, the dependent variables of heating rate (°C/min); evaporation loss (%); cooking time (min); total moisture (%); total nitrogen and "remaining" protein fraction (dry weight basis); chromaticity coordinate, z; and sensory panel juiciness, were significant and the CCRD was successful. For lamb, the dependent variables of heating rates (°C/g; °C/min); total cooking, drip and evaporation loss (%); cooking time (min); total moisture (%); expressible moisture index; total nitrogen (wet weight basis); chromaticity coordinate, x and z; saturation index and sensory panel doneness and color were significant. For turkeys, the dependent variables of heating rates (°C/g, °C/min, °C/g/min), total cooking and evaporation loss (%), cooking time (min), total nitrogen, low ionic strength and "remaining" protein fraction (dry weight basis) and non-protein nitrogen extract (wet weight basis), and sensory panel thigh juiciness were significant and the CCRD was successful in its ability to predict significant dependent variables. The CCRD and RSA of pre-rigor pressurized beef beef were affected differently by CT-ET combinations than control processed beef. Advisors/Committee Members: Holmes, Zoe Ann (advisor), Woodburn, Margy (committee member).

Subjects/Keywords: Meat – Quality

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APA (6^th Edition):

Zondagh, I. B. (1984). Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27096

Chicago Manual of Style (16^th Edition):

Zondagh, Irene Beryl. “Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis.” 1984. Doctoral Dissertation, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/27096.

MLA Handbook (7^th Edition):

Zondagh, Irene Beryl. “Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis.” 1984. Web. 04 Mar 2021.

Vancouver:

Zondagh IB. Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis. [Internet] [Doctoral dissertation]. Oregon State University; 1984. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/27096.

Council of Science Editors:

Zondagh IB. Prediction of meat quality characteristics using a two-factor quadratic central composite rotatable design with response surface analysis. [Doctoral Dissertation]. Oregon State University; 1984. Available from: http://hdl.handle.net/1957/27096

Oregon State University

30. El-Badawi, Ahmed Adel Ismail. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.

Degree: PhD, Food Science and Technology, 1963, Oregon State University

URL: http://hdl.handle.net/1957/26672

► The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although… (more)

▼ The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the intimate causes of the textural problems induced by the irradiation treatment. In this study, the influence of irradiation-sterilization on some of the muscle characteristics involved in meat texture was investigated in an attempt to elucidate the over-tenderizing action of irradiation. In addition, the influence of treating the meat by several means prior to irradiation was also investigated to determine their effects upon the texture of the meat. Information relative to the above objectives was obtained by using analytical methods designed to show changes in muscle protein charges, water-holding capacity, acidic and basic groups, bound and free minerals, and disc electrophoretic analysis of the glycine soluble extracts of the treated and control samples. The results showed that the irradiation-sterilization of beef muscle at 4.5 megarads caused tenderization of the meat. Beef soaked in an equal amount of distilled water for 72 hours at 38°F prior to heat inactivation of the enzymes and irradiation was much firmer in texture than the unsoaked samples. Beef heated to an internal temperature of 160°F prior to irradiation also resulted in meat having a firm texture. However, irradiation tends to reverse the effects of both soaking and heating and/or the combination of these two treatments. When soaking, heating and irradiation are combined in one treatment, these factors tend to exert their effect individually and by different mechanisms. Soaking the meat appears to cause a partial denaturation and a net loss of anions of some of the muscle proteins resulting in a shift in the isoelectric region of such meat to a higher pH which results in a greater loss of water upon cooking and thus a firmer texture. Heating the meat to an internal temperature of 160°F results in a partial denaturation of the proteins and probably leads to the formation of stable cross linkages and a "salting-out" effect which may be responsible for a decrease in the water-holding capacity. Thus, meat would have a tighter or more "closed" structure and firmer texture. Irradiation exerts a fragmentation effect upon the beef muscle proteins. These fragments seem to be held together by hydrogen bonds and/or electrostatic forces. The fragmentary alterations of the muscle proteins, the incorporation of water within the fragments, and possibly a "salting-in" effect, appear to be the major factors responsible for effects of irradiation on beef muscle texture. The zinc cations appear to be involved with the heat-labile proteins or enzymes which are denaturated by heating to 160°F. The pH-water holding capacity curves were found to be a valuable technique for investigating some of the… Advisors/Committee Members: Anglemier, Allen F. (advisor).

Subjects/Keywords: Meat – Preservation

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APA (6^th Edition):

El-Badawi, A. A. I. (1963). The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26672

Chicago Manual of Style (16^th Edition):

El-Badawi, Ahmed Adel Ismail. “The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.” 1963. Doctoral Dissertation, Oregon State University. Accessed March 04, 2021. http://hdl.handle.net/1957/26672.

MLA Handbook (7^th Edition):

El-Badawi, Ahmed Adel Ismail. “The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation.” 1963. Web. 04 Mar 2021.

Vancouver:

El-Badawi AAI. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. [Internet] [Doctoral dissertation]. Oregon State University; 1963. [cited 2021 Mar 04]. Available from: http://hdl.handle.net/1957/26672.

Council of Science Editors:

El-Badawi AAI. The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation. [Doctoral Dissertation]. Oregon State University; 1963. Available from: http://hdl.handle.net/1957/26672

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