{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83672"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83672","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Mechanism of Fresh Meat Color and Discoloration","abstract":"118 p.","abstract_html":"118 p.","abstract_has_math":false,"creators":["Zhu, Liugen"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Susan Brewer"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:09:55Z","date_published":"2015-09-25T21:09:55Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI3017265"],"render_values":[{"text":"(MiAaPQ)AAI3017265","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83672","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Susan Brewer"]},{"key":"dc:creator","label":"Author","values":["Zhu, Liugen"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:09:55Z","10000-01-01","2001"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83672","(MiAaPQ)AAI3017265"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["118 p.","From a series of experiments heating metmyoglobin solutions at pHs from 5.0 to 7.0, the effects of temperature and pH on thermal stability of metmyoglobin were investigated. The percent metmyoglobin denatured at temperatures from 25 to 80°C was determined. pHs lower than 6.5 caused metmyoglobin denaturation at various temperatures from 25 to 80°C, but was particularly apparent when pH < 5.6. Metmyoglobin denaturation did not occur until 60°C at pHs from 5.3 to 7.0. It occurred at 55°C at pH 5. A slow heating rate (0.9°C/min) caused more thermal metmyoglobin denaturation than a fast heating rate (1.3°C/min). The denaturation caused by low pH alone was reversible.","Made available in DSpace on 2015-09-25T21:09:55Z (GMT). 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The percent metmyoglobin denatured at temperatures from 25 to 80°C was determined. pHs lower than 6.5 caused metmyoglobin denaturation at various temperatures from 25 to 80°C, but was particularly apparent when pH < 5.6. Metmyoglobin denaturation did not occur until 60°C at pHs from 5.3 to 7.0. It occurred at 55°C at pH 5. A slow heating rate (0.9°C/min) caused more thermal metmyoglobin denaturation than a fast heating rate (1.3°C/min). The denaturation caused by low pH alone was reversible.","Made available in DSpace on 2015-09-25T21:09:55Z (GMT). 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