{"id":{"repo_id":"missouri","oai_identifier":"oai:mospace.umsystem.edu:10355/108955"},"canonical_url":"https://search.dev.ndltd.org/etd/missouri/oai:mospace.umsystem.edu:10355/108955","repository":{"repo_id":"missouri","name":"University of Missouri","base_url":"https://mospace.umsystem.edu/oai/request"},"display":{"title":"Effect of alternative heat processing methods upon cholesterol content of beef","abstract":"\"Research Objectives: 1. To study the effect of the cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two dry heating methods (RairR oven or charbroiler) on the moisture, fat, and cholesterol levels of the steaks. 3. To determine if heat processing beef shortloin steaks to three degrees of doneness, by use of a RairR oven or a charbroiler, has any effect on the moisture, fat, and cholesterol contents of the steaks. Based upon the findings from the above objectives, an evaluation and discussion will be made of whether there is any benefit in choosing a particular type of beef steak, cooking method, or degree of doneness for those individuals who desire to eat beef and yet restrict their intake of fat and cholesterol.\"--Page 2.","abstract_html":""Research Objectives: 1. To study the effect of the cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two dry heating methods (RairR oven or charbroiler) on the moisture, fat, and cholesterol levels of the steaks. 3. To determine if heat processing beef shortloin steaks to three degrees of doneness, by use of a RairR oven or a charbroiler, has any effect on the moisture, fat, and cholesterol contents of the steaks. Based upon the findings from the above objectives, an evaluation and discussion will be made of whether there is any benefit in choosing a particular type of beef steak, cooking method, or degree of doneness for those individuals who desire to eat beef and yet restrict their intake of fat and cholesterol."--Page 2.","abstract_has_math":false,"creators":["Singer, David A."],"institution":"University of Missouri--Columbia","degree_name":"M.S.","degree_level":"Masters","degree_discipline":"Food science (MU)","degree_department":null,"school":null,"contributors":[],"advisors":["Unklesbay, Nan F."],"committee_chairs":[],"committee_members":[],"year":1986,"date_issued":"1986","date_published":"1986","updated_at":"2026-07-24T03:08:54Z","subjects":[],"languages":["eng","English"],"rights":["OpenAccess."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10355/108955","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Unklesbay, Nan F."]},{"key":"dc:creator","label":"Author","values":["Singer, David A."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2025-07-03T19:06:27Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2025-07-03T19:06:27Z"]},{"key":"dc:date.issued","label":"Date","values":["1986"]},{"key":"dc:publisher","label":"Institution","values":["University of Missouri--Columbia"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food science (MU)"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Missouri--Columbia"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["OpenAccess."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10355/108955"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["\"Research Objectives: 1. To study the effect of the cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two dry heating methods (RairR oven or charbroiler) on the moisture, fat, and cholesterol levels of the steaks. 3. To determine if heat processing beef shortloin steaks to three degrees of doneness, by use of a RairR oven or a charbroiler, has any effect on the moisture, fat, and cholesterol contents of the steaks. Based upon the findings from the above objectives, an evaluation and discussion will be made of whether there is any benefit in choosing a particular type of beef steak, cooking method, or degree of doneness for those individuals who desire to eat beef and yet restrict their intake of fat and cholesterol.\"--Page 2."]},{"key":"dc:source","label":"Dc Source","values":["Digitized a department copy."]},{"key":"dc:title","label":"Title","values":["Effect of alternative heat processing methods upon cholesterol content of beef"]}]}],"canonical_facts":{"dc:contributor.advisor":["Unklesbay, Nan F."],"dc:creator":["Singer, David A."],"dc:date.accessioned":["2025-07-03T19:06:27Z"],"dc:date.available":["2025-07-03T19:06:27Z"],"dc:date.issued":["1986"],"dc:description.abstract":["\"Research Objectives: 1. To study the effect of the cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two dry heating methods (RairR oven or charbroiler) on the moisture, fat, and cholesterol levels of the steaks. 3. To determine if heat processing beef shortloin steaks to three degrees of doneness, by use of a RairR oven or a charbroiler, has any effect on the moisture, fat, and cholesterol contents of the steaks. Based upon the findings from the above objectives, an evaluation and discussion will be made of whether there is any benefit in choosing a particular type of beef steak, cooking method, or degree of doneness for those individuals who desire to eat beef and yet restrict their intake of fat and cholesterol.\"--Page 2."],"dc:identifier.uri":["https://hdl.handle.net/10355/108955"],"dc:language":["English"],"dc:language.iso":["eng"],"dc:publisher":["University of Missouri--Columbia"],"dc:rights":["OpenAccess."],"dc:source":["Digitized a department copy."],"dc:title":["Effect of alternative heat processing methods upon cholesterol content of beef"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food science (MU)"],"thesis:degree_level":["Masters"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Missouri--Columbia"]},"updated_at":"2026-07-24T03:08:54Z"}