Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"Meat--Preservation"”.
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Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry
Thesis (M.S.)--Michigan State University. Dept. of Food Science, 1963
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A study of the effect of air velocity and temperature on ground beef
Thesis (M.A.)--Michigan State University of Agriculture and Applied Science. Dept. of Hotel, Restaurant and Institutional Management, 1958
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Archaeological seeds and local varieties of edible fruits: morphology through time
… and junipers, which may have played a role in meat preservation. Other fruits and nuts found in the same contexts, such as watermelon, bottle gourd, hazelnuts, walnuts, pine nuts, almonds and olives were probably related to food trade. [CHAPTER 3] describes the phenotypic characterization …
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Effects of brine temperature on ham and bacon processing characteristics
… of refrigeration, the addition of salt during meat processing was used for meat preservation. Present day, cured meats have a combination of salts and sodium nitrite that will inhibit most psychrophilic flora (spoilage bacteria) thus increasing shelf life of products. Thermal processing of meat …