subject:(pork)

Oregon State University

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

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

URL: http://hdl.handle.net/1957/26439

Subjects/Keywords: Pork

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APA (6^th Edition):

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

Chicago Manual of Style (16^th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Masters Thesis, Oregon State University. Accessed March 06, 2021. http://hdl.handle.net/1957/26439.

MLA Handbook (7^th Edition):

Korten, Charles William. “Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork.” 1960. Web. 06 Mar 2021.

Vancouver:

Korten CW. Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork. [Internet] [Masters thesis]. Oregon State University; 1960. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1957/26439.

Council of Science Editors:

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

Texas A&M University

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

Degree: MS, Food Science and Technology, 2005, Texas A&M University

URL: http://hdl.handle.net/1969.1/2687

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

▼ Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, .3 and .4%), sodium lactate (0, 1, 2, 3 and 4%), potassium lactate (0, 1, 2, 3 and 4%) and sodium diacetate (0, .05, .10, .15 and .20%) on the color, sensory characteristics, package purge, water holding capacity, and pH of pork chops stored in vacuum-packaging for 0, 7, 14, 21 and 28 days. The first experiment examined the effects of sodium chloride and sodium phosphates (Brifisol 512, polyphosphate blend) in the aforemented attributes. The second experiment was designed like the first experiment except a different sodium phosphate (Brifisol 85, polyphosphate and pyrophosphate blend) was used. In the third experiment, sodium chloride was standardized at .75% and sodium phosphate and sodium lactate differed. In the fourth experiment, sodium chloride was standardized at .75% and sodium phosphate and potassium lactate differed. In the fifth experiment, sodium chloride and potassium lactate were standardized at .75% and 2%, respectively, and sodium phosphate and sodium diacetate differed. Results from Experiments 1 and 2 indicated that pork chops should contain .2% NaP + .75% NaCl to improve flavor, texture, and water holding capacity over storage time. Based on results from Experiments 3 and 4, it is recommended that pork chops contain approximately 2% NaL or KL + .2% NaP to maintain positive sensory flavor, texture, color and minimize processed meatlike bite, package purge, and cook loss over time. The combination of approximately .1% NaDi + .2% NaP maximized desirable characteristics like pork lean/brothy, juiciness, tenderness, and color; and minimized processed meat-like bite when compared to the control chops in Experiment 5. Advisors/Committee Members: Miller, Rhonda (advisor), Keeton, Jimmy (committee member), Litzenberg, Kerry (committee member), Ringer, Larry (committee member).

Subjects/Keywords: pork

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APA (6^th Edition):

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

Chicago Manual of Style (16^th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Masters Thesis, Texas A&M University. Accessed March 06, 2021. http://hdl.handle.net/1969.1/2687.

MLA Handbook (7^th Edition):

Ford, Tara K. “Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage.” 2005. Web. 06 Mar 2021.

Vancouver:

Ford TK. Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Internet] [Masters thesis]. Texas A&M University; 2005. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1969.1/2687.

Council of Science Editors:

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

Michigan State University

3. Aberle, Elton David. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.

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

URL: http://etd.lib.msu.edu/islandora/object/etd:34321

Subjects/Keywords: Pork

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APA (6^th Edition):

Aberle, E. D. (1967). Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34321

Chicago Manual of Style (16^th Edition):

Aberle, Elton David. “Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.” 1967. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:34321.

MLA Handbook (7^th Edition):

Aberle, Elton David. “Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters.” 1967. Web. 06 Mar 2021.

Vancouver:

Aberle ED. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34321.

Council of Science Editors:

Aberle ED. Physical and biochemical properties of porcine muscle as affected by some adrenal hormones and post-mortem glycolytic parameters. [Doctoral Dissertation]. Michigan State University; 1967. Available from: http://etd.lib.msu.edu/islandora/object/etd:34321

Michigan State University

4. Koch, Duane Elmer. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.

Degree: PhD, Department of Food Science, 1969, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:35282

Subjects/Keywords: Pork

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APA (6^th Edition):

Koch, D. E. (1969). The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:35282

Chicago Manual of Style (16^th Edition):

Koch, Duane Elmer. “The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.” 1969. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:35282.

MLA Handbook (7^th Edition):

Koch, Duane Elmer. “The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle.” 1969. Web. 06 Mar 2021.

Vancouver:

Koch DE. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:35282.

Council of Science Editors:

Koch DE. The relationship of some biochemical and physiological factors to postmortem changes in porcine muscle. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:35282

Michigan State University

5. Weatherspoon, J. B., 1936-. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.

Degree: PhD, Department of Food Science, 1969, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:23798

Subjects/Keywords: Pork

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APA (6^th Edition):

Weatherspoon, J. B., 1. (1969). The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23798

Chicago Manual of Style (16^th Edition):

Weatherspoon, J. B., 1936-. “The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.” 1969. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:23798.

MLA Handbook (7^th Edition):

Weatherspoon, J. B., 1936-. “The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties.” 1969. Web. 06 Mar 2021.

Vancouver:

Weatherspoon, J. B. 1. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23798.

Council of Science Editors:

Weatherspoon, J. B. 1. The relationship of some anatomical and physiological characteristics of Sus domesticus to postmortem muscle properties. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:23798

Michigan State University

6. Emerson, John Andrew, 1928-. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.

Degree: PhD, 1962, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:46522

Subjects/Keywords: Pork

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APA (6^th Edition):

Emerson, John Andrew, 1. (1962). Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46522

Chicago Manual of Style (16^th Edition):

Emerson, John Andrew, 1928-. “Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.” 1962. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:46522.

MLA Handbook (7^th Edition):

Emerson, John Andrew, 1928-. “Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts.” 1962. Web. 06 Mar 2021.

Vancouver:

Emerson, John Andrew 1. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. [Internet] [Doctoral dissertation]. Michigan State University; 1962. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46522.

Council of Science Editors:

Emerson, John Andrew 1. Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts. [Doctoral Dissertation]. Michigan State University; 1962. Available from: http://etd.lib.msu.edu/islandora/object/etd:46522

Michigan State University

7. MacLeod, John. The relationship of some linear and area measurements to muscling in pork carcasses.

Degree: MS, Dept. of Animal Husbandry, 1964, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:8178

Subjects/Keywords: Pork

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APA (6^th Edition):

MacLeod, J. (1964). The relationship of some linear and area measurements to muscling in pork carcasses. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8178

Chicago Manual of Style (16^th Edition):

MacLeod, John. “The relationship of some linear and area measurements to muscling in pork carcasses.” 1964. Masters Thesis, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:8178.

MLA Handbook (7^th Edition):

MacLeod, John. “The relationship of some linear and area measurements to muscling in pork carcasses.” 1964. Web. 06 Mar 2021.

Vancouver:

MacLeod J. The relationship of some linear and area measurements to muscling in pork carcasses. [Internet] [Masters thesis]. Michigan State University; 1964. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8178.

Council of Science Editors:

MacLeod J. The relationship of some linear and area measurements to muscling in pork carcasses. [Masters Thesis]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:8178

Michigan State University

8. Cho, Iue Chung. Effect of nitrate on the flavor of cured pork.

Degree: MS, Department of Food Science, 1968, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:39463

Subjects/Keywords: Pork

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APA (6^th Edition):

Cho, I. C. (1968). Effect of nitrate on the flavor of cured pork. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39463

Chicago Manual of Style (16^th Edition):

Cho, Iue Chung. “Effect of nitrate on the flavor of cured pork.” 1968. Masters Thesis, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:39463.

MLA Handbook (7^th Edition):

Cho, Iue Chung. “Effect of nitrate on the flavor of cured pork.” 1968. Web. 06 Mar 2021.

Vancouver:

Cho IC. Effect of nitrate on the flavor of cured pork. [Internet] [Masters thesis]. Michigan State University; 1968. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39463.

Council of Science Editors:

Cho IC. Effect of nitrate on the flavor of cured pork. [Masters Thesis]. Michigan State University; 1968. Available from: http://etd.lib.msu.edu/islandora/object/etd:39463

University of Namibia

9. Cloete, Desmond John. Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme .

Degree: 2018, University of Namibia

URL: http://hdl.handle.net/11070/2477

► Namibia’s topographical nature, lends it ideally suited for livestock production. Livestock in Namibia is very competitive since it’s raised on natural free ranging pastures. Unfortunately… (more)

Subjects/Keywords: Pork market

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APA (6^th Edition):

Cloete, D. J. (2018). Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme . (Thesis). University of Namibia. Retrieved from http://hdl.handle.net/11070/2477

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):

Cloete, Desmond John. “Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme .” 2018. Thesis, University of Namibia. Accessed March 06, 2021. http://hdl.handle.net/11070/2477.

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

MLA Handbook (7^th Edition):

Cloete, Desmond John. “Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme .” 2018. Web. 06 Mar 2021.

Vancouver:

Cloete DJ. Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme . [Internet] [Thesis]. University of Namibia; 2018. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/11070/2477.

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

Council of Science Editors:

Cloete DJ. Investigating the impact of value addition in the agricultural sector with special reference to the pork market-share promotion scheme . [Thesis]. University of Namibia; 2018. Available from: http://hdl.handle.net/11070/2477

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

University of Illinois – Urbana-Champaign

10. Wilson, Kyle Benjamin. Establishing the relationships among carcass characteristics and meat quality traits of pork.

Degree: MS, Animal Sciences, 2016, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/95619

► Barrows and gilts (N=1238) with the same genetic background, housing, and management were raised under commercial conditions and marketed when the average pig weight in… (more)

▼ Barrows and gilts (N=1238) with the same genetic background, housing, and management were raised under commercial conditions and marketed when the average pig weight in a pen reached 138 kg. Pigs were slaughtered over 7 weeks in a commercial processing facility. Carcass length was measured on the left side of each carcass from the anterior of the aitch bone to the anterior of the first rib at 1-d postmortem. Carcasses were fabricated and boneless Canadian back loins (IMPS414) were vacuum-packaged and transported to the University of Illinois Meat Science Laboratory. At the end of the 14-d aging period, loins were weighed, measured for stretched length (stretched to maximum length without distortion), compressed length (compressed to minimum length without distortion) and sliced into 2.54cm chops using a Treif Puma slicer. Complete boneless chops were counted and ends and incomplete chops were weighed. From the initial population, 286 boneless loins (NAMP #414) were further selected based on instrumental L* color and extractable lipid content resulting in a 5 x 6 factorial arrangement of treatments. Using these values, chops were also assigned a quality grade using the newly developed National Pork Board (NPB) quality grade standards. Low (n = 33) quality includes loins with color scores < 2.5 and marbling scores ≤ 2.0. Medium (n = 203) quality includes color scores 2.0 through 3.5 with marbling ≥ 2.5, color scores from 3.0-3.5 with marbling scores ≥ 1.5, and color scores ≥ 4.0 with marbling scores < 1.5. High (n = 50) quality includes color scores of > 4.0 with marbling scores ≥ 2.0. Chops were assigned to sensory panel sessions in an incomplete block arrangement, cooked to a medium-rare degree-of-doneness (63 °C) and evaluated for tenderness, juiciness, and pork flavor by trained sensory panelists. Slice shear force (SSF) and cooking loss were also determined from each loin cooked to 63 °C. Data were analyzed using the REG procedure in SAS and the effect of NPB quality grade was analyzed using the MIXED procedure in SAS as a one-way ANOVA where quality grade was considered a fixed effect. Carcass length varied from a minimum of 78.2 cm to a maximum of 96.5 cm. Boneless loin yield varied from a minimum of 13 chops to a maximum of 20 chops. Carcass length explained 15% (P < 0.0001) of the variation in boneless loin chop yield. Loin weight explained 33% (P < 0.0001) of the variation in boneless loin chop yield. Compressed loin length explained 28% (P < 0.0001) of the variation in boneless loin chop yield. Stretched loin length explained only 9% (P < 0.0001) of the variation in boneless loin chop yield. The combination of loin weight and compressed loin length was able to explain 39.3% (P < 0.0001; C(p) = 12.399) of the variation in boneless loin chop yield using a required F statistic at the SLENTRY and SLSTAY level = 0.15. Instrumental L* color score ranged from 43.11 to 57.60 and extractable lipid ranged from 0.80% to 5.52%. Extractable lipid content and instrumental chop color individually accounted for a maximum… Advisors/Committee Members: Boler, Dustin D (advisor), McKeith, Floyd K (committee member), Dilger, Anna C (committee member).

Subjects/Keywords: Pork; Quality

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APA (6^th Edition):

Wilson, K. B. (2016). Establishing the relationships among carcass characteristics and meat quality traits of pork. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95619

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):

Wilson, Kyle Benjamin. “Establishing the relationships among carcass characteristics and meat quality traits of pork.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed March 06, 2021. http://hdl.handle.net/2142/95619.

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

MLA Handbook (7^th Edition):

Wilson, Kyle Benjamin. “Establishing the relationships among carcass characteristics and meat quality traits of pork.” 2016. Web. 06 Mar 2021.

Vancouver:

Wilson KB. Establishing the relationships among carcass characteristics and meat quality traits of pork. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2142/95619.

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

Council of Science Editors:

Wilson KB. Establishing the relationships among carcass characteristics and meat quality traits of pork. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95619

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

Texas Tech University

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

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

URL: http://hdl.handle.net/2346/8812

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

▼ Pork quality has been variously defined, resulting in considerable confusion within the industry. To some people, quality includes factors associated with quantitative yields, as well as factors contributing to palatability. Meat scientists define fresh meat quality as those factors associated with the palatability of fresh and cured products and economic losses during processing aind distribution (Bray, 1966). The consumer, in the final analysis of pork quality, is concerned with tenderness, juiciness and flavor of the cooked product. In carcasses, the factors most commonly associated with these traits are color, texture and firmness of muscle and quantity of intramuscular fat (marbling). Pork muscles after adequate postmortem chilling vary widely in color and gross morphology (firmness and structure) (Bray, 1966). These differences in muscle color, firmness and texture are attributable to variations in postmortem changes in muscle that are heavily influenced by the antemortem conditions to which an animal is exposed. A common problem in the pork industry is pale, soft and exudative (PSE) pork that is caused by stressful conditions preslaughter and is related to the genetic makeup of the animal. The Livestock Conservation Institute (Meade and Miller, 1990) estimated that the pork industry loses $32 million annually because of PSE pork. In a survey at Wisconsin (Forrest et al., 1963) involving about 15,000 hams, 18% were PSE and the daily incidence varied widely. More recent studies in slaughter plants have shown that PSE levels fluctuate from 2 to 30%, depending on the conditions in the slaughter plant and the weather. PSE pork is characterized by muscle that is more pale than normal in color, soft in texture, and moist or exudative after a normal 18 to 24-h chilling period. PSE muscle lacks acceptable water holding or binding capacity. Because the muscle proteins cannot hold normal quantities of water, they show excessive cooking £ind processing losses, and the palatability and processing qualities vary widely from those of normal muscle. As a result of these quality defects, producers incur discounts on PSE pork. The processing industry is affected by PSE in the production of boneless hams and boneless loins, resulting in an economic loss on products such as cured hams, pork sausage cind boneless loin exports to Japan.

Subjects/Keywords: Pork

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APA (6^th Edition):

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

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):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Thesis, Texas Tech University. Accessed March 06, 2021. http://hdl.handle.net/2346/8812.

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

MLA Handbook (7^th Edition):

Owen, Brian Lee. “Improving pork quality by reducing the incidence of P.S.E. pork.” 1995. Web. 06 Mar 2021.

Vancouver:

Owen BL. Improving pork quality by reducing the incidence of P.S.E. pork. [Internet] [Thesis]. Texas Tech University; 1995. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2346/8812.

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

Council of Science Editors:

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

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

Kansas State University

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

Degree: 1951, Kansas State University

URL: http://hdl.handle.net/2097/17970

Subjects/Keywords: Pork

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APA (6^th Edition):

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

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

Chicago Manual of Style (16^th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Thesis, Kansas State University. Accessed March 06, 2021. http://hdl.handle.net/2097/17970.

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

MLA Handbook (7^th Edition):

McCarthy, John Francis. “Some observations on the pH of pork under various conditions.” 1951. Web. 06 Mar 2021.

Vancouver:

McCarthy JF. Some observations on the pH of pork under various conditions. [Internet] [Thesis]. Kansas State University; 1951. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2097/17970.

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

Council of Science Editors:

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

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

Michigan State University

13. Dutson, Thayne R., 1942-. Ultrastructural changes in postmortem porcine muscle.

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

URL: http://etd.lib.msu.edu/islandora/object/etd:17910

Subjects/Keywords: Pork

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APA (6^th Edition):

Dutson, Thayne R., 1. (1971). Ultrastructural changes in postmortem porcine muscle. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:17910

Chicago Manual of Style (16^th Edition):

Dutson, Thayne R., 1942-. “Ultrastructural changes in postmortem porcine muscle.” 1971. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:17910.

MLA Handbook (7^th Edition):

Dutson, Thayne R., 1942-. “Ultrastructural changes in postmortem porcine muscle.” 1971. Web. 06 Mar 2021.

Vancouver:

Dutson, Thayne R. 1. Ultrastructural changes in postmortem porcine muscle. [Internet] [Doctoral dissertation]. Michigan State University; 1971. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:17910.

Council of Science Editors:

Dutson, Thayne R. 1. Ultrastructural changes in postmortem porcine muscle. [Doctoral Dissertation]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:17910

Michigan State University

14. Stachiw, Michael Atkerson. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.

Degree: PhD, Department of Food Science and Human Nutrition, 1988, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:26854

Subjects/Keywords: Pork – Boning; Pork

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APA (6^th Edition):

Stachiw, M. A. (1988). Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26854

Chicago Manual of Style (16^th Edition):

Stachiw, Michael Atkerson. “Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.” 1988. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:26854.

MLA Handbook (7^th Edition):

Stachiw, Michael Atkerson. “Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products.” 1988. Web. 06 Mar 2021.

Vancouver:

Stachiw MA. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. [Internet] [Doctoral dissertation]. Michigan State University; 1988. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26854.

Council of Science Editors:

Stachiw MA. Mechanically and hand deboned pork meat as a binder in restructured, formed, and pumped pork products. [Doctoral Dissertation]. Michigan State University; 1988. Available from: http://etd.lib.msu.edu/islandora/object/etd:26854

University of Guelph

15. Zhou, Ziyu. Assessing Variation in Carcass Weight and Leanness of Ontario Pork.

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

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063

► Variation affects all sectors of the pork industry. Producers encounter profit loss due to marketing pigs with high levels of variation. To analyze this loss… (more)

Subjects/Keywords: pork value; pork industry; pork economics; pig sort loss; pig marketing; pork carcass weight; muscle depth; fat depth; correlation; commercial pork; pork leanness; pork marketing; iodine value; pork carcass

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APA (6^th Edition):

Zhou, Z. (2020). Assessing Variation in Carcass Weight and Leanness of Ontario Pork. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063

Chicago Manual of Style (16^th Edition):

Zhou, Ziyu. “Assessing Variation in Carcass Weight and Leanness of Ontario Pork.” 2020. Masters Thesis, University of Guelph. Accessed March 06, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063.

MLA Handbook (7^th Edition):

Zhou, Ziyu. “Assessing Variation in Carcass Weight and Leanness of Ontario Pork.” 2020. Web. 06 Mar 2021.

Vancouver:

Zhou Z. Assessing Variation in Carcass Weight and Leanness of Ontario Pork. [Internet] [Masters thesis]. University of Guelph; 2020. [cited 2021 Mar 06]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063.

Council of Science Editors:

Zhou Z. Assessing Variation in Carcass Weight and Leanness of Ontario Pork. [Masters Thesis]. University of Guelph; 2020. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/18063

Kansas State University

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

Degree: 1965, Kansas State University

URL: http://hdl.handle.net/2097/16092

Subjects/Keywords: Pork; Cooking (Pork)

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APA (6^th Edition):

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

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

Chicago Manual of Style (16^th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Thesis, Kansas State University. Accessed March 06, 2021. http://hdl.handle.net/2097/16092.

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

MLA Handbook (7^th Edition):

Wilson, Anita Kay. “Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability.” 1965. Web. 06 Mar 2021.

Vancouver:

Wilson AK. Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability. [Internet] [Thesis]. Kansas State University; 1965. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2097/16092.

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

Council of Science Editors:

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

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

Univerzitet u Beogradu

17. Stajković, Silvana S., 1970-. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.

Degree: Fakultet veterinarske medicine, 2017, Univerzitet u Beogradu

URL: https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get

►

Higijena i tehnologija mesa - Kvalitet mesa svinja / Meat hygiene and technology - Meat quality of Pigs

Cilj ovog rada bio je uporedna analiza… (more)

▼

Higijena i tehnologija mesa - Kvalitet mesa svinja / Meat hygiene and technology - Meat quality of Pigs

Cilj ovog rada bio je uporedna analiza zavisnosti između odabranih parametara stresa praćenih u odnosu na uslove transporta, uslove boravka svinja u stočnom depou i način omamljivanja (sadržaj kortizola i laktata u krvi, sadržaj ukupnih proteina i proteina akutne faze – haptoglobin, Pig-MAP, serum amiloid A i albumin) i kvaliteta mesa svinja (pH, temperatura, boja, sposobnost vezivanja vode, parametri mesnatosti, ozlede). Od svinja prispelih na klanje, kod 34% svinja transport je trajao 8 h do 12 h, a kod 66% svinja 1 h do 3 h, 17% je kraće boravilo (3 h), dok je 83% duže boravilo (od 15 h do 20 h) u stočnom depou. Na osnovu ozleda na trupu, utvrđeno je da se sa 60% svinja grubo postupalo u toku transporta, boravka u depou i tokom postupaka od depoa do mesta omamljivanja. Kod omamljivanja sa CO2, 17,17% svinja je neuspešno omamljeno. Kod omamljivanja električnom strujom, elektrode nisu pravilno postavljene u 80% slučajeva. Prosečno vreme aplikacije struje, trajanje izloženosti CO2 i proteklo vreme od omamljivanja do iskrvarenja nisu bili u skladu sa preporukama za primenu ovih postupaka. Na osnovu koncentracije laktata, utvrđeno je da je 94,04% ispitivanih svinja omamljenih sa CO2 i 96,87% omamljenih strujom doživelo stres, od umerenog do veoma izraženog. Kod svinja omamljenih sa CO2, na koncentraciju laktata je uticala dužina transporta, dok kod svinja omamljenih električnom strujom to nije bio slučaj. Na prosečnu koncentraciju kortizola u plazmi je uticala dužina transporta, tako što se koncentracija kortizola povećavala kod svinja sa dužim transportom. Postupak sa svinjama pre klanja i pol nisu uticali na razlike između prosečnih koncentracija laktata i kortizola kod ispitivanih grupa svinja. Na prosečnu koncentraciju ukupnih proteina, albumina, serum amiloida A, Pig-MAP i frakcije haptoglobina, najveći uticaj je imala dužina transporta, zatim postupak sa životinjama pre klanja, a najmanje način omamljivanja...

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

Subjects/Keywords: pig; pork; stress

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APA (6^th Edition):

Stajković, Silvana S., 1. (2017). Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:14497/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):

Stajković, Silvana S., 1970-. “Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.” 2017. Thesis, Univerzitet u Beogradu. Accessed March 06, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:14497/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):

Stajković, Silvana S., 1970-. “Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja.” 2017. Web. 06 Mar 2021.

Vancouver:

Stajković, Silvana S. 1. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. [Internet] [Thesis]. Univerzitet u Beogradu; 2017. [cited 2021 Mar 06]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14497/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:

Stajković, Silvana S. 1. Uticaj odabranih premortalnih postupaka na pokazatelje stresa i kvalitet mesa svinja. [Thesis]. Univerzitet u Beogradu; 2017. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:14497/bdef:Content/get

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

University of Florida

18. Mendes, Kyle M. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.

Degree: MS, Animal Sciences, 2018, University of Florida

URL: https://ufdc.ufl.edu/UFE0052379

► The objective of this study was to evaluate the impact of elevated Brassica Carinata meal (BCM) on the growth, feed efficiency, carcass merit, and lean… (more)

Subjects/Keywords: byproduct – carinata – pork

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APA (6^th Edition):

Mendes, K. M. (2018). The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. (Masters Thesis). University of Florida. Retrieved from https://ufdc.ufl.edu/UFE0052379

Chicago Manual of Style (16^th Edition):

Mendes, Kyle M. “The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.” 2018. Masters Thesis, University of Florida. Accessed March 06, 2021. https://ufdc.ufl.edu/UFE0052379.

MLA Handbook (7^th Edition):

Mendes, Kyle M. “The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs.” 2018. Web. 06 Mar 2021.

Vancouver:

Mendes KM. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. [Internet] [Masters thesis]. University of Florida; 2018. [cited 2021 Mar 06]. Available from: https://ufdc.ufl.edu/UFE0052379.

Council of Science Editors:

Mendes KM. The Impact of Elevated Levels of Brassica Carinata on the Growth, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs. [Masters Thesis]. University of Florida; 2018. Available from: https://ufdc.ufl.edu/UFE0052379

University of Illinois – Urbana-Champaign

19. Arkfeld, Emily Katherine. Quantification of variation in pork quality and composition traits.

Degree: PhD, Animal Sciences, 2016, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/95448

► Improving consistency in the U.S. pork supply has long been a goal of producers and processors, though factors contributing to variation in pork composition and… (more)

▼ Improving consistency in the U.S. pork supply has long been a goal of producers and processors, though factors contributing to variation in pork composition and quality are ill-defined. Therefore, variation in pork quality and composition and correlations among compositional and quality traits were characterized in multiple studies. In boneless loins destined for export to a quality focused market (N = 154), subjective color and marbling scores at 1 and 28 d postmortem were not correlated with sensory tenderness (P ≥ 0.47), chewiness (P ≥ 0.18), juiciness (P ≥ 0.43), or off-flavor (P ≥ 0.07). Loin firmness measures, collected at a commercial processing facility, did not account for variability in sensory characteristics (P ≥ 0.08). In a larger study, 7,684 pigs were used to characterize the relationship between fresh loin quality with fresh belly quality and fresh and cured ham quality. Ultimate loin pH was correlated with dimensional belly characteristics (r ≥ |0.07|; P < 0.0001) fresh ham instrumental color (r ≥ |0.03|; P ≤ 0.05), and semimembranosus ultimate pH (r = 0.33; P < 0.0001). Instrumental L*on the ventral surface of the loin was related to L* on both of the evaluated muscles of the ham face (r ≤ 0.33; P ≤ 0.0001). Even though significant relationships among the loin, belly, and ham were detected, the variability in belly and ham quality explained by variability in loin quality was poor (≤ 22.1%). Differences in temperature declines during chilling between the loin and ham likely contributed to the weak nature of relationships. Equilibration of longissimus dorsi temperature to ambient temperature occurred at 14 h postmortem (P = 0.0005), yet the semimembranosus had not equilibrated with ambient (equilibration bay) temperature (P < 0.0001) at 22 h postmortem. Using loin quality to draw conclusions about fresh belly and fresh and cured ham quality may be misleading. Pigs of the same dataset were also used to characterize the factors and production practices that contribute to variation in pork composition and quality. The mivque0 option of VARCOMP procedure in SAS was used to evaluate the proportion of variation each independent variable (season, production focus, marketing group, sex, and random variation due to pig and other factors not controlled in this study) contributed to total variance. Random variation including inherent biological differences, as well as factors not controlled in this study, contributed the greatest proportion to total variation for each carcass composition and quality trait. Pig and other factors contributed to 93.5% of the variation in HCW, and marketing group, sex, season, and production focus accounted for 4.1%, 1.4%, 0.8%, and 0.3%, respectively. Variation in percent carcass lean was attributed to production focus (36.4%), sex (15.8%), and season (10.2%). Ultimate pH variation was attributed to pig (88.5%), season (6.2%), production focus (2.4%), marketing group (2.2%), and sex (0.7%). Use of marketing groups by producers to control variation in final BW is also… Advisors/Committee Members: Boler, Dustin D (advisor), Boler, Dustin D (Committee Chair), Dilger, Anna C (committee member), McKeith, Floyd K (committee member), Ellis, Michael (committee member), Shackelford, Steven D (committee member).

Subjects/Keywords: Pork quality; Variation

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APA (6^th Edition):

Arkfeld, E. K. (2016). Quantification of variation in pork quality and composition traits. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95448

Chicago Manual of Style (16^th Edition):

Arkfeld, Emily Katherine. “Quantification of variation in pork quality and composition traits.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed March 06, 2021. http://hdl.handle.net/2142/95448.

MLA Handbook (7^th Edition):

Arkfeld, Emily Katherine. “Quantification of variation in pork quality and composition traits.” 2016. Web. 06 Mar 2021.

Vancouver:

Arkfeld EK. Quantification of variation in pork quality and composition traits. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2142/95448.

Council of Science Editors:

Arkfeld EK. Quantification of variation in pork quality and composition traits. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95448

University of Georgia

20. Mimbs, Kelly Jeannette. The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/21340

► One hundred forty - four finishing pigs were evaluated using real-time ultrasound and selected into fat and lean pens based on 10 th rib backfat… (more)

Subjects/Keywords: Paylean; Pork; Ultrasound

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APA (6^th Edition):

Mimbs, K. J. (2014). The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/21340

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):

Mimbs, Kelly Jeannette. “The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound.” 2014. Thesis, University of Georgia. Accessed March 06, 2021. http://hdl.handle.net/10724/21340.

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

MLA Handbook (7^th Edition):

Mimbs, Kelly Jeannette. “The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound.” 2014. Web. 06 Mar 2021.

Vancouver:

Mimbs KJ. The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10724/21340.

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

Council of Science Editors:

Mimbs KJ. The effects of Paylean on live animal performance, carcass cutability and quality, belly firmness and fatty acid composition of pigs sorted into prefinishing backfat classes using real-time ultrasound. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/21340

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

University of Georgia

21. Park, Hongsin. An analysis of factors affecting the global location of pork production.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/22470

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

Subjects/Keywords: Pork; Pork production; Pork economics; Location model; Environmental constraint

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APA (6^th Edition):

Park, H. (2014). An analysis of factors affecting the global location of pork production. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/22470

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, Hongsin. “An analysis of factors affecting the global location of pork production.” 2014. Thesis, University of Georgia. Accessed March 06, 2021. http://hdl.handle.net/10724/22470.

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, Hongsin. “An analysis of factors affecting the global location of pork production.” 2014. Web. 06 Mar 2021.

Vancouver:

Park H. An analysis of factors affecting the global location of pork production. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10724/22470.

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

Council of Science Editors:

Park H. An analysis of factors affecting the global location of pork production. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/22470

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

22. 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 March 06, 2021. 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. 06 Mar 2021.

Vancouver:

Gajana CS. Effects of pre-slaughter handling on pork quality from a smallholder abbatoir. [Internet] [Thesis]. University of Fort Hare; 2011. [cited 2021 Mar 06]. 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

Texas A&M University

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

Degree: MS, Animal Science, 2011, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

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

▼ Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, Campylobacter coli, and common indicator organisms used in industry (aerobic plate count APC, Escherichia coli, and coliforms) on pork variety meats. Pork livers, hearts, intestines, and stomachs were either inoculated individually with 1 of the 3 pathogens or not inoculated and subjected to 1 of 5 treatments: 1 (water wash + lactic acid spray + freeze), 2 (freeze), 3 (water wash + lactic acid spray + chill + freeze), 4 (chill + freeze), and 5 (water wash + freeze). Samples were analyzed between treatment steps and after 2 months, 4 months, and 6 months of frozen storage. Results of effects of the steps within treatments showed that reductions in levels of pathogens after the water wash and lactic acid spray were significantly different (P<0.05) across variety meats. Treatment of variety meats with water wash and lactic acid before chilling resulted in >/= 0.5 log CFU/sample (P<0.05) reductions when compared to chilling alone. Regardless of treatments, reductions in levels of Salmonella and Y. enterocolitica of 0.6-1.3 log CFU/sample were observed after freezing (0 degrees C) overnight. Freezing reduced C. coli by >/= 2.2 log CFU/sample regardless of previous treatment. Throughout 6 months of frozen storage, reductions were observed in levels of all microorganisms equal to or greater than 1.3 log CFU/sample. The greatest reductions were observed on samples treated with lactic acid (Treatments 1 and 3) (1.3-5.0 log CFU/sample) while the smallest reductions were reported for samples without any spray treatment (Treatments 2 and 4) (0.7-4.5 log CFU/sample). Large reductions were observed in levels of C. coli (2.9-5.0 log CFU/sample) for all treatments. The results of this study suggest that, while the application of a water wash followed by freezing reduced levels of pathogens by approximately 1 log CFU/sample, the application of lactic acid before chilling and freezing variety meats results in significantly larger (P<0.05) reductions in microorganisms. Results also show that aerobic plate counts, E. coli, and coliforms follow similar trends to the pathogens. Advisors/Committee Members: Hardin, Margaret (advisor), Miller, Rhonda (committee member), Anderson, Robin (committee member).

Subjects/Keywords: pork; variety meats; lactic acid

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APA (6^th Edition):

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

Chicago Manual of Style (16^th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Masters Thesis, Texas A&M University. Accessed March 06, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

MLA Handbook (7^th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Web. 06 Mar 2021.

Vancouver:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

Council of Science Editors:

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

Oregon State University

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

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

URL: http://hdl.handle.net/1957/60038

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

▼ Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in greater deposits of linoleic acid in pork adipose tissue, contributing to an increased potential for lipid oxidation, high n-6/n-3 fatty acid ratio and increased fat softness. These factors lead to detrimental effects on shelf-life, potential negative nutritional impacts on humans and yield loss, respectively. The hazelnut is a crop abundant in nutritionally beneficial oleic acid (18:1) and the antioxidant α-tocopherol. Due to aesthetic or conformational characteristics, a cull portion of this crop is thought to be undesirable for human consumption, and offers a relatively low-cost potential feedstuff for livestock. Altering the fatty acid profile of pork to reduce proportions of linoleic acid and increase oleic acid presents the potential to improve shelf-life and impart a favorable nutritional profile in pork tissues. With this in mind, the objective of our study was to explore the effects of differing concentrations of cull hazelnuts as a lipid source in hog finishing rations, and their influence on pork shelf-life and fatty acid composition. Cull hazelnuts (95% kernel, 5% shell) were obtained and ground for replacement use in a commercially-sourced hog finishing ration. Berkshire-cross hogs (n=15, avg 97 Kg) were randomly assigned to one of three treatment groups (5/treatment): basal diet fed commercial pelleted finishing ration with 0% hazelnut composition (H0), 15% by overall weight hazelnut composition (H15), and 30% by overall weight hazelnut composition (H30), respectively. Hogs were fed ad libitum for 42d and then slaughtered. The Longissimus from one side of each hog was extracted 72 hr postmortem, vacuum-packaged, held at 3 ºC for 4 d to simulate transportation, and then sliced into 2.54 cm thick chops. Chops were packaged in polystyrene trays and overwrapped with O₂ permeable film, placed into a simulated retail display with continuous fluorescent lighting (3500K CCT, 1600-2200 lux) and held at 3 °C. Instrumental color was evaluated daily with a portable spectrophotometer. Samples were removed from display at days 0, 2, 4 and 6 for determination of lipid oxidation by thiobarbituric acid reactive substances (TBARS). Additional samples were excised to measure fatty acid composition, α-tocopherol content and total phenols. Data were analyzed as a completely randomized design, and each hog served as the experimental unit. Diet treatment was denoted as the main effect, with analysis day serving as a repeated effect in the case of shelf-life analyses. Redness (CIE a*) values in chops declined during retail display for all treatments, however rate of decline based on treatment did not differ. Lipid oxidation (TBARS) was suppressed (P<0.05) at d 6 in both H15 and H30 chops compared to H0. Total phenols were not different (P>0.05) between diet treatments, however α-tocopherol levels were 82 and 130% higher (P<0.05) in H15 and H30, respectively, than… Advisors/Committee Members: Killefer, John (advisor), Cherian, Gita (committee member).

Subjects/Keywords: Pork; Swine – Feeding and feeds

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APA (6^th Edition):

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

Chicago Manual of Style (16^th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Masters Thesis, Oregon State University. Accessed March 06, 2021. http://hdl.handle.net/1957/60038.

MLA Handbook (7^th Edition):

Parker, Nathan B. “The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition.” 2016. Web. 06 Mar 2021.

Vancouver:

Parker NB. The Effects of Differing Hazelnut Concentrations in Hog Finishing Rations with Respect to Pork Shelf-life and Fatty Acid Composition. [Internet] [Masters thesis]. Oregon State University; 2016. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/1957/60038.

Council of Science Editors:

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

Colorado State University

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

Degree: PhD, Animal Sciences, 2012, Colorado State University

URL: http://hdl.handle.net/10217/67618

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

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

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APA (6^th Edition):

Meisinger, J. (2012). Value of U.S. beef exports and the traceability of pork in countries outside of North America, The. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/67618

Chicago Manual of Style (16^th Edition):

Meisinger, Jessica. “Value of U.S. beef exports and the traceability of pork in countries outside of North America, The.” 2012. Doctoral Dissertation, Colorado State University. Accessed March 06, 2021. http://hdl.handle.net/10217/67618.

MLA Handbook (7^th Edition):

Meisinger, Jessica. “Value of U.S. beef exports and the traceability of pork in countries outside of North America, The.” 2012. Web. 06 Mar 2021.

Vancouver:

Meisinger J. Value of U.S. beef exports and the traceability of pork in countries outside of North America, The. [Internet] [Doctoral dissertation]. Colorado State University; 2012. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10217/67618.

Council of Science Editors:

Meisinger J. Value of U.S. beef exports and the traceability of pork in countries outside of North America, The. [Doctoral Dissertation]. Colorado State University; 2012. Available from: http://hdl.handle.net/10217/67618

26. Somers, Rosemarie. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.

Degree: 2017, North Dakota State University

URL: http://hdl.handle.net/10365/28386

► Consumers are concerned about antibiotic and ractopamine usage; therefore, alternatives need to be found. Objectives of this study were to investigate the effects of using… (more)

Subjects/Keywords: Marine algae; Swine; Pork

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APA (6^th Edition):

Somers, R. (2017). The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. (Thesis). North Dakota State University. Retrieved from http://hdl.handle.net/10365/28386

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):

Somers, Rosemarie. “The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.” 2017. Thesis, North Dakota State University. Accessed March 06, 2021. http://hdl.handle.net/10365/28386.

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

MLA Handbook (7^th Edition):

Somers, Rosemarie. “The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality.” 2017. Web. 06 Mar 2021.

Vancouver:

Somers R. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. [Internet] [Thesis]. North Dakota State University; 2017. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10365/28386.

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

Council of Science Editors:

Somers R. The Effects of Feeding Seaweed Extract in the Diet of Swine on Gut Health, Performance, Carcass Characteristics, and Pork Quality. [Thesis]. North Dakota State University; 2017. Available from: http://hdl.handle.net/10365/28386

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

Michigan State University

27. Borton, Ronald James. The effects of four species of bacteria on some properties of porcine muscle proteins.

Degree: PhD, Department of Food Science, 1969, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:41316

Subjects/Keywords: Pork; Bacteria

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APA (6^th Edition):

Borton, R. J. (1969). The effects of four species of bacteria on some properties of porcine muscle proteins. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:41316

Chicago Manual of Style (16^th Edition):

Borton, Ronald James. “The effects of four species of bacteria on some properties of porcine muscle proteins.” 1969. Doctoral Dissertation, Michigan State University. Accessed March 06, 2021. http://etd.lib.msu.edu/islandora/object/etd:41316.

MLA Handbook (7^th Edition):

Borton, Ronald James. “The effects of four species of bacteria on some properties of porcine muscle proteins.” 1969. Web. 06 Mar 2021.

Vancouver:

Borton RJ. The effects of four species of bacteria on some properties of porcine muscle proteins. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2021 Mar 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:41316.

Council of Science Editors:

Borton RJ. The effects of four species of bacteria on some properties of porcine muscle proteins. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:41316

Texas Tech University

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

Degree: Meat Science, 1978, Texas Tech University

URL: http://hdl.handle.net/2346/22554

Subjects/Keywords: Cookery (Pork)

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APA (6^th Edition):

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

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):

Kersh, Ronald. “Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.” 1978. Thesis, Texas Tech University. Accessed March 06, 2021. http://hdl.handle.net/2346/22554.

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

MLA Handbook (7^th Edition):

Kersh, Ronald. “Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops.” 1978. Web. 06 Mar 2021.

Vancouver:

Kersh R. Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops. [Internet] [Thesis]. Texas Tech University; 1978. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2346/22554.

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

Council of Science Editors:

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

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

Texas Tech University

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

Degree: Agriculture, 1982, Texas Tech University

URL: http://hdl.handle.net/2346/8553

Subjects/Keywords: Cookery (Pork)

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APA (6^th Edition):

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

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):

Vattakavanich, Vorapong. “Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.” 1982. Thesis, Texas Tech University. Accessed March 06, 2021. http://hdl.handle.net/2346/8553.

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

MLA Handbook (7^th Edition):

Vattakavanich, Vorapong. “Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork.” 1982. Web. 06 Mar 2021.

Vancouver:

Vattakavanich V. Skinning, electrical stimulation and hot processing effects on carcass and palatability traits of pork. [Internet] [Thesis]. Texas Tech University; 1982. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/2346/8553.

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

Council of Science Editors:

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

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

University of Arizona

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

Degree: 1975, University of Arizona

URL: http://hdl.handle.net/10150/554954

Subjects/Keywords: Pork – Quality.

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

APA (6^th Edition):

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

Chicago Manual of Style (16^th Edition):

Leander, Raymond Charles, 1950-. “Chemical, physical, and electronic evaluation of pork loins .” 1975. Masters Thesis, University of Arizona. Accessed March 06, 2021. http://hdl.handle.net/10150/554954.

MLA Handbook (7^th Edition):

Leander, Raymond Charles, 1950-. “Chemical, physical, and electronic evaluation of pork loins .” 1975. Web. 06 Mar 2021.

Vancouver:

Leander, Raymond Charles 1. Chemical, physical, and electronic evaluation of pork loins . [Internet] [Masters thesis]. University of Arizona; 1975. [cited 2021 Mar 06]. Available from: http://hdl.handle.net/10150/554954.

Council of Science Editors:

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

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