Department of Animal Sciences research and reviews: meat, 2001
Creators:Eastridge, Maurice L.
Fluharty, Francis L.
Willett, L. B.
Zerby, H. N.
Zartman, D. L.
Moeller, S. J.
Li, C. T.
Min, D. B.
Ockerman, H. W.
Cheng, J. H.
Kuo, J. C.
Subjects (LCSH):Food animals -- Research -- Ohio
Livestock -- Research -- Ohio
Meat industry and trade -- Ohio
MetadataShow full item record
Publisher:Ohio Agricultural Research and Development Center
Series/Report no.:Ohio Agricultural Research and Development Center. Special circular. 183
Improvement of the physicochemical properties of pale soft and exudative pork meat products with an extract from mechanically deboned turkey meat / C. T. Li and M. Wick -- Spectrophotometric determination of lamb tissue peroxide value / C. T. Li, M. Wick and D. B. Min -- Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef / H. W. Ockerman and J. H. Cheng -- Viscosity of Semimembranosus and Longissimus dorsi bull muscle homogenates / Herbert W. Ockerman and Tomasz Lesiow -- The growth of Pseudomonas flourences and non-pathogenic e. coli in aseptically obtained fresh ground beef under 70C refrigerated storage / Yi-mei Sun and H. W. Ockerman -- Update on Bovine Spongiform Encephalopathy (BSE, Mad Cow Disease) / H. W. Ockerman and L. Basu -- Effects of nitrate and storage on the properties of tumbled dry-cured hams / H. W. Ockerman and J. C. Kuo -- Reduction of bacterial contamination on pork by using a lactic acid dip solution / Herbert W. Ockerman, Komkhae Pilasombut, Jutarat Sethakul and Yanin Opatpatanakit -- Reduction of bacterial contamination on the surface of pork carcasses by the use of lactic acid and chlorine solutions / Herbert W. Ockerman, Jutarat Sethakul, Komkhae Pilasombut and Prapaporn Khopaiboon -- The effects of electrical stimulation on the sensory and Instron textural measurements of mutton tissue / Herbert W. Ockerman, Mete Yanar, and Hasan Yetim -- Lactic acid and chlorine solutions inhibition of Staphylococcus aureus and Salmonella derby / Herbert W. Ockerman, Komkhae Pilasombut, Jutarat Sethakul, and Adisorn Sawetwiwat -- The influence of egg white and tumbling on gel texture of catfish muscle / H. W. Ockerman and H. Yetim
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