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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

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

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

URL: http://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 http://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 July 21, 2019. http://openprairie.sdstate.edu/etd/1437.

MLA Handbook (7^th Edition):

Johnson, Jason Everett. “Beef Retailer Perception of Consumer Buying Habits.” 2013. Web. 21 Jul 2019.

Vancouver:

Johnson JE. Beef Retailer Perception of Consumer Buying Habits. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2019 Jul 21]. Available from: http://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: http://openprairie.sdstate.edu/etd/1437

University of Victoria

3. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Blinkhorn E. Meat consumption in omnivorous-frugivorous primates across continents: a comparative analysis. [Internet] [Masters thesis]. University of Victoria; 2016. [cited 2019 Jul 21]. 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

4. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Hegarty GR. Solubility and emulsifying characterstics of intracellular beef muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1963. [cited 2019 Jul 21]. 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

5. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Banks BA. A comparison of methods for measuring tenderness of raw and cooked meat samples. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2019 Jul 21]. 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

Michigan State University

6. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Weiner PD. Effect of chelating agents on postmortem changes in muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2019 Jul 21]. 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

Michigan State University

7. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Day JC. Longissimus dorsi of three grades of beef. [Internet] [Masters thesis]. Michigan State University; 1953. [cited 2019 Jul 21]. 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

8. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

Oklahoma State University

9. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

Massey University

10. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Mohammad Rashedi IF. Effect of mechanical work on the meat used for making reformed meat products. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2019 Jul 21]. 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

11. 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 ;

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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)

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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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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 ;

12. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Pakdeechoti P. Analysis of salbutamol in lean meat by liquid chromatography . [Internet] [Thesis]. Prince of Songkla University; 2006. [cited 2019 Jul 21]. 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

University of Utah

13. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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 Georgia

14. Deshpande, Deepti P. Radio-frequency application in preheating of marinated chicken breast meat.

Degree: MS, Food Science, 2008, University of Georgia

URL: http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms

► Radio-frequency (RF) cooking is a form of dielectric heating in which products are heated by subjecting them to an alternating electric field between two electrodes,… (more)

Subjects/Keywords: Marinated chicken breast meat

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APA (6^th Edition):

Deshpande, D. P. (2008). Radio-frequency application in preheating of marinated chicken breast meat. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms

Chicago Manual of Style (16^th Edition):

Deshpande, Deepti P. “Radio-frequency application in preheating of marinated chicken breast meat.” 2008. Masters Thesis, University of Georgia. Accessed July 21, 2019. http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms.

MLA Handbook (7^th Edition):

Deshpande, Deepti P. “Radio-frequency application in preheating of marinated chicken breast meat.” 2008. Web. 21 Jul 2019.

Vancouver:

Deshpande DP. Radio-frequency application in preheating of marinated chicken breast meat. [Internet] [Masters thesis]. University of Georgia; 2008. [cited 2019 Jul 21]. Available from: http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms.

Council of Science Editors:

Deshpande DP. Radio-frequency application in preheating of marinated chicken breast meat. [Masters Thesis]. University of Georgia; 2008. Available from: http://purl.galileo.usg.edu/uga_etd/deshpande_deepti_p_200808_ms

15. Pouchieu, Camille. Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk.

Degree: Docteur es, Epidémiologie / Santé publique, 2014, Paris 13

URL: http://www.theses.fr/2014PA132027

►

Cette thèse s’articule autour de 3 parties. Dans la première (épidémiologie descriptive), nous avons évalué, sur un large échantillon d’adultes français (cohorte NutriNet-Santé), la prise… (more)

▼

Cette thèse s’articule autour de 3 parties. Dans la première (épidémiologie descriptive), nous avons évalué, sur un large échantillon d’adultes français (cohorte NutriNet-Santé), la prise de compléments alimentaires et les facteurs associés en population générale et dans des groupes spécifiques (fumeurs, femmes enceintes, sujets atteints de cancer). La prise de compléments, souvent en automédication, était très répandue, en particulier chez les femmes enceintes et les sujets atteints de cancer. Nos travaux suggèrent que les pratiques « à risque » de consommation de compléments alimentaires étaient loin d’être négligeables dans certains groupes. Dans la seconde partie (épidémiologie étiologique), nous avons mis en évidence, pour la première fois, un potentiel effet modulateur d’une supplémentation en antioxydants (essai randomisé SU.VI.MAX) sur les relations prospectives entre consommation de charcuteries et risque de cancer du sein d’une part et taux d’acides gras plasmatiques et risque de cancer (toutes localisations et du sein) d’autre part, en cohérence avec les études mécanistiques. Nos résultats suggèrent que les antioxydants pourraient contrecarrer certains effets potentiellement pro-cancérigènes des charcuteries sur le risque de cancer du sein, et pourraient modifier les associations acides gras – cancer en s’opposant aux effets potentiels des acides gras sur la carcinogénèse. Enfin, la troisième partie de ma thèse a consisté en des travaux méthodologiques transversaux en e-épidémiologie portant sur les compétences informatiques des participants à la web-cohorte NutriNet-Santé. Ces travaux méthodologiques sont nécessaires à la bonne conduite des études épidémiologiques descriptives ou étiologiques en e-épidémiologie nutritionnelle. Les résultats de cette thèse soulignent l’importance de la prise en compte des consommations de compléments alimentaires en épidémiologie et contribuent plus généralement à une meilleure connaissance de l’étiologie des cancers. Ils permettront, à terme, d’améliorer les recommandations en matière de prévention nutritionnelle des cancers.

This thesis is structured in three parts. In the first part (descriptive epidemiology), we assessed dietary supplement use and associated factors in the general population and in specific subgroups (smokers, pregnant women and cancer survivors) of a large sample of French adults (the NutriNet-Santé cohort). Dietary supplement use was widespread, often in self-medication, particularly in pregnant women and in cancer survivors. Our findings suggest that the frequency of risky practices of dietary supplement use were su bstantial in several subgroups. In the second part (etiological epidemiology), we highlighted, for the first time, a potential modulatory effect of an antioxidant supplementation (SU.VI.MAX. trial) on prospective relationships between processed meat intake and breast cancer risk and between levels of plasma fatty acids and cancer risk (overall and breast), in line with mechanistic studies. Our results suggest that antioxidants may…

Advisors/Committee Members: Hercberg, Serge (thesis director), Touvier, Mathilde (thesis director).

Subjects/Keywords: Viande rouge; Red meat

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APA (6^th Edition):

Pouchieu, C. (2014). Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk. (Doctoral Dissertation). Paris 13. Retrieved from http://www.theses.fr/2014PA132027

Chicago Manual of Style (16^th Edition):

Pouchieu, Camille. “Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk.” 2014. Doctoral Dissertation, Paris 13. Accessed July 21, 2019. http://www.theses.fr/2014PA132027.

MLA Handbook (7^th Edition):

Pouchieu, Camille. “Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk.” 2014. Web. 21 Jul 2019.

Vancouver:

Pouchieu C. Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk. [Internet] [Doctoral dissertation]. Paris 13; 2014. [cited 2019 Jul 21]. Available from: http://www.theses.fr/2014PA132027.

Council of Science Editors:

Pouchieu C. Compléments alimentaires : consommation et facteurs associés en population générale et dans des groupes spécifiques - modulation du risque de cancer : Dietary supplement use in the general population and in specific subgroups - modulation of cancer risk. [Doctoral Dissertation]. Paris 13; 2014. Available from: http://www.theses.fr/2014PA132027

University of Utah

16. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

17. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Chen Q. Measuring Consumer Resistance to Innovation in Meat Packaging-Evidence from Choice Experiments. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2019 Jul 21]. 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

18. 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 July 21, 2019. 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. 21 Jul 2019.

Vancouver:

Swallow K. Studies on an actin-like protein from chicken pectoralis muscle. [Internet] [Masters thesis]. University of Alberta; 1988. [cited 2019 Jul 21]. 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

19. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

20. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

21. Kern, Simon Alexander. The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle.

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

URL: http://openprairie.sdstate.edu/etd/1440

► Subcutaneous fat and intramuscular fat (marbling) both increase in beef cattle during the feeding phase, but are antagonistic in regard to their contribution to… (more)

▼ Subcutaneous fat and intramuscular fat (marbling) both increase in beef cattle during the feeding phase, but are antagonistic in regard to their contribution to beef carcass value. The objective of this study was to determine whether cellular factors associated with marbling development change with growth stage throughout the feeding period and whether they are correlated to marbling relative to carcass composition. Twenty four (n=24) steers of known origin with the CT leptin genotype were allotted to three harvest groups. Six steers (n=6) per harvest group were harvested at the following predetermined points: 35 days (d) on feed (early-feeding period; EF), average live weight of 464 kg (mid-feeding period; MF), and 1.17 cm 12th rib subcutaneous fat thickness (late-feeding period; LF). Longissmus muscle (LM) samples were collected within 30 m postmortem and snap frozen for real time polymerase chain reaction (PCR) and western blot analysis of lipoprotein lipase, AMP activated protein kinase α (AMPKα), stearoylcoenzyme A desaturase (SCD), peroxisome proliferator-activated receptor γ (PPARγ), CCAAT/enhancer binding protein β, and myostatin. Carcass data were recorded and LM samples were collected and aged 2, 7, 14, and 21 d postmortem for Warner-Bratzler shear force (WBSF) determination. Carcass composition was estimated by dissection of the 9- 10-11 rib section and subsequent proximate analysis of the soft tissue. Intramuscular fat content of the LM increased linearly throughout the feeding period, giving additional support to marbling as an early developing tissue. Expression of AMPKα was found to be down-regulated while SCD expression was up-regulated in the LF group relative to the first two harvest groups. Additionally, SCD and PPARγ were down-regulated in the EF group relative to the latter two harvest groups. These changes in gene expression only resulted in a linear increase in PPARγ protein abundance while myostatin tended to increase both linearly and quadratically. A correlation was found between intramuscular fat and PPARγ abundance. This gives further evidence of the importance of hyperplasia in increasing marbling and targeting and increasing PPARγ expression may serve as a mechanism to increase marbling deposition. Lastly, LF steaks were more tender than MF or EF steaks; indicating improved tenderness with increased days on feed. Advisors/Committee Members: Keith Underwood.

Subjects/Keywords: Animal Sciences; Meat Science

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APA (6^th Edition):

Kern, S. A. (2013). The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1440

Chicago Manual of Style (16^th Edition):

Kern, Simon Alexander. “The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle.” 2013. Masters Thesis, South Dakota State University. Accessed July 21, 2019. http://openprairie.sdstate.edu/etd/1440.

MLA Handbook (7^th Edition):

Kern, Simon Alexander. “The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle.” 2013. Web. 21 Jul 2019.

Vancouver:

Kern SA. The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2019 Jul 21]. Available from: http://openprairie.sdstate.edu/etd/1440.

Council of Science Editors:

Kern SA. The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle. [Masters Thesis]. South Dakota State University; 2013. Available from: http://openprairie.sdstate.edu/etd/1440

22. Madsen, Crystal A. Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows.

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

URL: http://openprairie.sdstate.edu/etd/1460

► Estradiol exposure during the preovulatory period has been shown to affect the establishment and maintenance of pregnancy in beef cows. The mechanism by which… (more)

▼ Estradiol exposure during the preovulatory period has been shown to affect the establishment and maintenance of pregnancy in beef cows. The mechanism by which estradiol affects pregnancy establishment and maintenance has not been well characterized. Previous studies have examined the effects of preovulatory estradiol exposure when mediated through ovulatory follicle size or proestrus length. The objective of this thesis was to examine the role of preovulatory estradiol exposure without the confounding effects of ovulatory follicle size or proestrus length. We hypothesized that preovulatory estradiol is important for embryo survival and pregnancy establishment in beef cows when all other variables were held constant. In order to establish the importance of estradiol during the preovulatory period on embryo survival, ovariectomized cows (n=24) received exogenous hormones to mimic the luteal phase and luteolysis and then received either estradiol cypionate (ECP), estradiol benzoate (EB) or no treatment (CON) according to Latin Square assignment to mimic a preovulatory period. Ovulation was simulated with an injection of gonadotropin releasing hormone (GnRH, 100 μg; d 0). Pregnancy was maintained by exogenous progesterone supplementation. Blood samples were collected in order to characterize circulating estradiol and progesterone. Serum estradiol profiles were different (P < 0. 001) between treatments. Mean serum progesterone concentrations were decreased (P = 0.05) for EB and ECP treated cows compared to CON. Expression of interferon stimulated genes (ISG) was used as a marker for pregnancy on d 17, 19, 21, and 28 and pregnancy-specific protein B (PSPB) was used as a marker for pregnancy on d 22-28. Transrectal ultrasonography was used on d 29 to diagnose pregnancy. When ISG expression was used to predict pregnancy on d 17, 19, and 21, there was no difference between treatments. When PSPB was used to predict pregnancy on d 24, cows that received preovulatory estradiol exposure tended (P = 0.14) to increase the likelihood that pregnancy was predicted. Ultrasonography on d 29 indicated that 4% of CON, 29% of EB, and 21% of ECP treated cows were pregnant. These results indicate greater embryonic survival and pregnancy establishment in cows exposed to estradiol in the preovulatory period. Advisors/Committee Members: George Perry.

Subjects/Keywords: Animal Sciences; Meat Science

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APA (6^th Edition):

Madsen, C. A. (2013). Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1460

Chicago Manual of Style (16^th Edition):

Madsen, Crystal A. “Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows.” 2013. Masters Thesis, South Dakota State University. Accessed July 21, 2019. http://openprairie.sdstate.edu/etd/1460.

MLA Handbook (7^th Edition):

Madsen, Crystal A. “Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows.” 2013. Web. 21 Jul 2019.

Vancouver:

Madsen CA. Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2019 Jul 21]. Available from: http://openprairie.sdstate.edu/etd/1460.

Council of Science Editors:

Madsen CA. Effects of Preovulatory Estradiol Concentration on Embryo Survival and Pregnancy Establishment in Beef Cows. [Masters Thesis]. South Dakota State University; 2013. Available from: http://openprairie.sdstate.edu/etd/1460

23. Jia, Mo. Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge.

Degree: MS, Animal Science, 2015, South Dakota State University

URL: http://openprairie.sdstate.edu/etd/1835

► Tenderness is an important palatability trait that influences consumers’ prospective of beef quality. It is influenced by three mechanisms primarily, including sarcomere length, connective… (more)

Subjects/Keywords: Animal Sciences; Meat Science

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APA (6^th Edition):

Jia, M. (2015). Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1835

Chicago Manual of Style (16^th Edition):

Jia, Mo. “Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge.” 2015. Masters Thesis, South Dakota State University. Accessed July 21, 2019. http://openprairie.sdstate.edu/etd/1835.

MLA Handbook (7^th Edition):

Jia, Mo. “Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge.” 2015. Web. 21 Jul 2019.

Vancouver:

Jia M. Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2019 Jul 21]. Available from: http://openprairie.sdstate.edu/etd/1835.

Council of Science Editors:

Jia M. Determining the Efficacy of Predicting Beef Tenderness Using Proteins from Purge. [Masters Thesis]. South Dakota State University; 2015. Available from: http://openprairie.sdstate.edu/etd/1835

Texas A&M University

24. Park, Moon-Soo. Economic analysis of the meat supply chain.

Degree: 2009, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2627

► Recently, the meat supply chain has undergone a number of structural changes including increased concentration and a greater degree of quasi-vertical integration coordinated through contract… (more)

▼ Recently, the meat supply chain has undergone a number of structural changes including increased concentration and a greater degree of quasi-vertical integration coordinated through contract procurement. The effects these changes have had on the meat supply chain, arranged as a complex array of producers, processors, distributors, and retailers, are not yet known. This study investigates the motives for, and consequences of, recent changes in the meat supply chain. The first essay examines causality among variables in the U.S. cattle supply chain using temporal and contemporaneous causality methodologies. Tests for structural changes reveal a likely structural change between later 1996 and early 1997 that was likely induced by the turnaround of the U.S. cattle inventory accompanied with severe droughts in Midwest. Results suggest that overall temporal causalities in the U.S. cattle supply chain become weaker after the structural change, though relatively strong causalities are found in pre-break periods. In contrast, strong contemporaneous causal relationships are founded in post-break periods. One conclusion is that recent structural changes in the industry are resulting in more rapid transmission of information through the supply chain. Causal evidence also suggests that the direction of information transmission has changed in recent times from moving generally downstream to moving generally upstream. This might be the result of increased concentration at the packer and retail levels giving rise to increased ability to ?set? prices. The second essay develops a theoretical model to investigate the dynamic effects of the contract procurement on packer competition in the spot market with general contract pricing scheme. Results indicate that packers have an incentive to consider the effects of spot market purchases on contract procurement even after accounting for hedonic characteristics of live cattle and risk aversion in cattle feeding operations. The third essay investigates the impacts of domestic and overseas animal disease outbreaks on the Korean meat supply chain. Market impacts are investigated using both forecasts and historical decomposition of price innovations based on an error correction model (ECM) of the Korean meat sector. Results indicate that while the affected markets suffered significantly from the outbreaks, the impacts seem temporary and substitute meat markets benefited significantly. Advisors/Committee Members: Jin, Yanhong H (advisor), Love, H Alan. (advisor), Bessler, David A. (committee member), Puller, Steven (committee member).

Subjects/Keywords: Supply Chain; Meat Market

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APA (6^th Edition):

Park, M. (2009). Economic analysis of the meat supply chain. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2627

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):

Park, Moon-Soo. “Economic analysis of the meat supply chain.” 2009. Thesis, Texas A&M University. Accessed July 21, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2627.

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

MLA Handbook (7^th Edition):

Park, Moon-Soo. “Economic analysis of the meat supply chain.” 2009. Web. 21 Jul 2019.

Vancouver:

Park M. Economic analysis of the meat supply chain. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Jul 21]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2627.

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

Council of Science Editors:

Park M. Economic analysis of the meat supply chain. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2627

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

25. 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

URL: http://hdl.handle.net/10353/434

► 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)

▼ 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 White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork. Advisors/Committee Members: Ms. Nkukwana, T. T, Prof. Muchenje, V.

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

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APA (6^th 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 (16^th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Thesis, University of Fort Hare. Accessed July 21, 2019. 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 (7^th Edition):

Gajana, Christian Sabelo. “Effects of pre-slaughter handling on pork quality from a smallholder abbatoir.” 2011. Web. 21 Jul 2019.

Vancouver:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Internet] [Thesis]. University of Fort Hare; 2011. [cited 2019 Jul 21]. 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 Guelph

26. Mikel, Curtis. Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology .

Degree: 2014, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813

► This thesis is an investigation of the use of electronic probe technology (Viewtrak PG-207 optical probe) for predicting saleable meat yield (SMY) in lamb carcasses.… (more)

Subjects/Keywords: saleable meat yield; lambs; probe

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APA (6^th Edition):

Mikel, C. (2014). Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813

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):

Mikel, Curtis. “Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology .” 2014. Thesis, University of Guelph. Accessed July 21, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813.

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

MLA Handbook (7^th Edition):

Mikel, Curtis. “Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology .” 2014. Web. 21 Jul 2019.

Vancouver:

Mikel C. Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology . [Internet] [Thesis]. University of Guelph; 2014. [cited 2019 Jul 21]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813.

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

Council of Science Editors:

Mikel C. Factors Affecting the Prediction of Saleable Meat Yield in Lamb Carcasses Using Electronic Probe Technology . [Thesis]. University of Guelph; 2014. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7813

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

University of Nairobi

27. Tewoldeberhan, B. The meat retailing system in Nairobi .

Degree: 1976, University of Nairobi

URL: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134

Subjects/Keywords: Meat retailing

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APA (6^th Edition):

Tewoldeberhan, B. (1976). The meat retailing system in Nairobi . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134

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):

Tewoldeberhan, B. “The meat retailing system in Nairobi .” 1976. Thesis, University of Nairobi. Accessed July 21, 2019. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134.

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

MLA Handbook (7^th Edition):

Tewoldeberhan, B. “The meat retailing system in Nairobi .” 1976. Web. 21 Jul 2019.

Vancouver:

Tewoldeberhan B. The meat retailing system in Nairobi . [Internet] [Thesis]. University of Nairobi; 1976. [cited 2019 Jul 21]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134.

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

Council of Science Editors:

Tewoldeberhan B. The meat retailing system in Nairobi . [Thesis]. University of Nairobi; 1976. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/27134

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

Univerzitet u Beogradu

28. Lončina, Jasna P., 1984-. Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu.

Degree: Fakultet veterinarske medicine, 2015, Univerzitet u Beogradu

URL: https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get

►

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

Bolesti prenosive hranom predstavljaju veliki zdravstveni i ekonomski problem u… (more)

▼

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

Bolesti prenosive hranom predstavljaju veliki zdravstveni i ekonomski problem u mnogim zemljama. Pod bolestima koje se prenose hranom smatra se svaka bolest koja je povezana sa hranom ili je uzročnik unet u organizam preko hrane. Više od polovine bolesti koje se prenose hranom izazvane su patogenim bakterijama. Kao jedan od najčešćih uzroka trovanja hranom, bakterije Salmonella spp. spadaju u značajnije patogene mikroorganizme. Klinički, salmoneloza se javlja u obliku gastrointestinalnog sindroma, sa izraženom dijarejom. Prema podacima Svetske zdravstvene organizacije (World Health Organization) pojava crevnih bolesti posledica je nepravilnog postupanja sa hranom kao što su priprema hrane pre njenog posluživanja, nedovoljna toplotna obrada hrane, kliconoše među zaposlenima, neadekvatno hlađenje. Radi sve većih zahteva za bezbednost mesa i proizvoda od mesa, produženja održivosti proizvoda u maloprodaji i zadovoljenja očekivanja potrošača vezanih za praktičnost i kvalitet, sveže meso se pakuje i na taj način sprečava kontaminacija i odlaže kvar. Pakovanje u modifikovanoj atmosferi (MAP) predstavlja jedan od načina produženja održivosti i očuvanja kvaliteta svežeg usitnjenog mesa, zbog čega je sve zastupljeniji način pakovanja mesa za maloprodaju u poslednje dve decenije. Gasovi koji se najčešće koriste u ovakvoj vrsti pakovanja, u različitim kombinacijama, su ugljendioksid, kiseonik i azot. Ugljendioksid, kao jak inhibitor mikroorganizama iz familije Enterobacteriacea, inhibira rast bakterija Salmonella spp., produžavajući lag fazu razmnožavanja, pri čemu je vrlo značajan udeo gasa u pakovanju, jer je njegov inhibitorni efekat izražen pri koncentraciji višoj od 10%. Cilj istraživanja u okviru izrade ove doktorske disertacije bio je utvrđivanje uticaja različitih načina pakovanja (vakuum i u modifikovanoj atmosferi) na rast bakterija Salmonella spp., mikrobiološki status (ukupan broj bakterija, broj bakterija mlečne kiseline i broj bakterija familije Enterobacteriaceae), pH vrednost, sadržaj ukupnog isparljivog azota i senzorne osobine mlevenog mesa...

Advisors/Committee Members: Baltić, Milan Ž., 1948-.

Subjects/Keywords: meat; contamination; Salmonella spp.; packaging

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APA (6^th Edition):

Lončina, Jasna P., 1. (2015). Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get

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

Chicago Manual of Style (16^th Edition):

Lončina, Jasna P., 1984-. “Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu.” 2015. Thesis, Univerzitet u Beogradu. Accessed July 21, 2019. https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get.

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

MLA Handbook (7^th Edition):

Lončina, Jasna P., 1984-. “Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu.” 2015. Web. 21 Jul 2019.

Vancouver:

Lončina, Jasna P. 1. Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu. [Internet] [Thesis]. Univerzitet u Beogradu; 2015. [cited 2019 Jul 21]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get.

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

Council of Science Editors:

Lončina, Jasna P. 1. Ispitivanje uticaja različitih načina pakovanja na rast Salmonella spp. u mlevenom mesu. [Thesis]. Univerzitet u Beogradu; 2015. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:9379/bdef:Content/get

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

University of Nairobi

29. Kang'ethe, E K. Biochemical Identification of Meat Species .

Degree: 1984, University of Nairobi

URL: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229

Subjects/Keywords: Meat Species

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APA (6^th Edition):

Kang'ethe, E. K. (1984). Biochemical Identification of Meat Species . (Thesis). University of Nairobi. Retrieved from http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229

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):

Kang'ethe, E K. “Biochemical Identification of Meat Species .” 1984. Thesis, University of Nairobi. Accessed July 21, 2019. http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229.

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

MLA Handbook (7^th Edition):

Kang'ethe, E K. “Biochemical Identification of Meat Species .” 1984. Web. 21 Jul 2019.

Vancouver:

Kang'ethe EK. Biochemical Identification of Meat Species . [Internet] [Thesis]. University of Nairobi; 1984. [cited 2019 Jul 21]. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229.

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

Council of Science Editors:

Kang'ethe EK. Biochemical Identification of Meat Species . [Thesis]. University of Nairobi; 1984. Available from: http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/49229

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

Oregon State University

30. 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 July 21, 2019. 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. 21 Jul 2019.

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 2019 Jul 21]. 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

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Open Access Theses and Dissertations