{"id":{"repo_id":"missouri","oai_identifier":"oai:mospace.umsystem.edu:10355/96505"},"canonical_url":"https://search.dev.ndltd.org/etd/missouri/oai:mospace.umsystem.edu:10355/96505","repository":{"repo_id":"missouri","name":"University of Missouri","base_url":"https://mospace.umsystem.edu/oai/request"},"display":{"title":"Characteristics of pre-rigor processed beef","abstract":"\"During the last 25 years, the total production of beef and beef products in the U.S. has markedly increased. Most of this increase has been in the form of ground beef and ground beef products (Sink, 1980). In 1970, 20 percent of the beef consumption was in the ground form, while in 1979 this percentage rose to 45 percent and is expected to reach 60 percent in the early 1980‘s (Nusbaum, 1979). This rise in ground beef consumption reflects the changing eating habits of the American people. It was projected that in 1980 about half of the meals would be consumed outside the home. The growth of the hotel, restaurant and institution (HRI) segment of beef marketing is another aspect of this phenomenon (Anon., 1978). The availability of this rather inexpensive and highly nutritious food commodity was based, mainly, on two production factors: cheap grain and cheap and abundant energy. Currently, the shortage in world grain production will likely increase grain exports, thus decreasing the availability of grain for livestock. The worsening energy crisis affects beef production in two ways, indirectly when grain is used by the chemical industry and for fuel production, and directly when energy is considered as an input in beef production.\"--Page 1.","abstract_html":""During the last 25 years, the total production of beef and beef products in the U.S. has markedly increased. Most of this increase has been in the form of ground beef and ground beef products (Sink, 1980). In 1970, 20 percent of the beef consumption was in the ground form, while in 1979 this percentage rose to 45 percent and is expected to reach 60 percent in the early 1980‘s (Nusbaum, 1979). This rise in ground beef consumption reflects the changing eating habits of the American people. It was projected that in 1980 about half of the meals would be consumed outside the home. The growth of the hotel, restaurant and institution (HRI) segment of beef marketing is another aspect of this phenomenon (Anon., 1978). The availability of this rather inexpensive and highly nutritious food commodity was based, mainly, on two production factors: cheap grain and cheap and abundant energy. Currently, the shortage in world grain production will likely increase grain exports, thus decreasing the availability of grain for livestock. The worsening energy crisis affects beef production in two ways, indirectly when grain is used by the chemical industry and for fuel production, and directly when energy is considered as an input in beef production."--Page 1.","abstract_has_math":false,"creators":["Mourthe, Baldo Roman"],"institution":"University of Missouri -- Columbia.","degree_name":"M.S.","degree_level":"Masters","degree_discipline":"Food science (MU)","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1981,"date_issued":"1981","date_published":"1981","updated_at":"2026-07-24T03:08:09Z","subjects":[],"languages":["eng","English"],"rights":["OpenAccess."],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier.doi","label":"DOI","values":["https://doi.org/10.32469/10355/96505"],"render_values":[{"text":"https://doi.org/10.32469/10355/96505","href":"https://doi.org/10.32469/10355/96505","code":true}]}]},"links":{"outbound_url":"https://hdl.handle.net/10355/96505","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Mourthe, Baldo Roman"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2023-08-23T17:44:32Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2023-08-23T17:44:32Z"]},{"key":"dc:date.issued","label":"Date","values":["1981"]},{"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.doi","label":"DOI","values":["https://doi.org/10.32469/10355/96505"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10355/96505"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["\"During the last 25 years, the total production of beef and beef products in the U.S. has markedly increased. Most of this increase has been in the form of ground beef and ground beef products (Sink, 1980). In 1970, 20 percent of the beef consumption was in the ground form, while in 1979 this percentage rose to 45 percent and is expected to reach 60 percent in the early 1980‘s (Nusbaum, 1979). This rise in ground beef consumption reflects the changing eating habits of the American people. It was projected that in 1980 about half of the meals would be consumed outside the home. The growth of the hotel, restaurant and institution (HRI) segment of beef marketing is another aspect of this phenomenon (Anon., 1978). The availability of this rather inexpensive and highly nutritious food commodity was based, mainly, on two production factors: cheap grain and cheap and abundant energy. Currently, the shortage in world grain production will likely increase grain exports, thus decreasing the availability of grain for livestock. The worsening energy crisis affects beef production in two ways, indirectly when grain is used by the chemical industry and for fuel production, and directly when energy is considered as an input in beef production.\"--Page 1."]},{"key":"dc:source","label":"Dc Source","values":["Digitized a department copy."]},{"key":"dc:title","label":"Title","values":["Characteristics of pre-rigor processed beef"]}]}],"canonical_facts":{"dc:creator":["Mourthe, Baldo Roman"],"dc:date.accessioned":["2023-08-23T17:44:32Z"],"dc:date.available":["2023-08-23T17:44:32Z"],"dc:date.issued":["1981"],"dc:description.abstract":["\"During the last 25 years, the total production of beef and beef products in the U.S. has markedly increased. Most of this increase has been in the form of ground beef and ground beef products (Sink, 1980). In 1970, 20 percent of the beef consumption was in the ground form, while in 1979 this percentage rose to 45 percent and is expected to reach 60 percent in the early 1980‘s (Nusbaum, 1979). This rise in ground beef consumption reflects the changing eating habits of the American people. It was projected that in 1980 about half of the meals would be consumed outside the home. The growth of the hotel, restaurant and institution (HRI) segment of beef marketing is another aspect of this phenomenon (Anon., 1978). The availability of this rather inexpensive and highly nutritious food commodity was based, mainly, on two production factors: cheap grain and cheap and abundant energy. Currently, the shortage in world grain production will likely increase grain exports, thus decreasing the availability of grain for livestock. The worsening energy crisis affects beef production in two ways, indirectly when grain is used by the chemical industry and for fuel production, and directly when energy is considered as an input in beef production.\"--Page 1."],"dc:identifier.doi":["https://doi.org/10.32469/10355/96505"],"dc:identifier.uri":["https://hdl.handle.net/10355/96505"],"dc:language":["English"],"dc:language.iso":["eng"],"dc:publisher":["University of Missouri -- Columbia."],"dc:rights":["OpenAccess."],"dc:source":["Digitized a department copy."],"dc:title":["Characteristics of pre-rigor processed 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":"2026-07-24T03:08:09Z"}