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References


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    • Haas, M.C. and L.J. Bratzler. 1965. Determination of myoglobin oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry. Journal Food Science 30:64.
    Oxygenation of beef, pork, and lamb was observed using the Gardner automatic color-difference meter and the Munsell disk colorimetry.
    Experimental: oxygenation on surface (Gardner automatic color-difference meter, Munsell spinning disk procedure)

    Beef, Color, Pork, Color, Lamb, Meat, Color, Myoglobin, Munsell Disk , Longissimus Dorsi, Gardner Color Difference Meter

    Hall, L. D. 1910July. Market Classes And Grades Of Meat. Agricultural Experiment Station, University Of Illinois, Urbana, Illinois. Bulletin No. 147

    Hog, Lamb, Mutton, Pork, Beef, Grade, Veal

    Hall, L. D.; Emmett, A. D. 1912July. Relative Economy, Composition And Nutritive Value Of The Various Cuts Of Beef. Agricultural Experiment Station, University Of Illinois, Urbana, Illinois. Bulletin No. 158

    Beef, Fat, Carcass, Bone, Cost, Moisture, Protein, Calorie, Ash, Phosphorus

    Halliday, E. G.; Noble, I. T. 1936. Research In Foods. Journal Of Home Economics 28:84

    Research, Cottonseed Oil, Peroxide Value, Beef, Grade, Beef, Tenderness, Penetrometer, Dynamometer, Beef, Grade, Longissimus Dorsi

    Halvarson, H. 1972. A procedure for isolation and quantitative determination of volatile fatty acids from meat products. Journal of Food Science 37:136.

    Describes method of isolation and quantitative determination of volatile fatty acids from sausage through gas chromatography.
    Experimental: distillation isolation; gas chromatography

    Halvorson, d. and M. Jacobson. 1977March. Teaching consumer selection of market quality beef by o bservable characteristics. Home Economics Research Journal 5(3):190.

    Halwer, M.; Nutting, G. C.; Brice, B. A. 1951. Molecular Weight Of Lactoglobulin, Ovalbumin, Lysozyme And Serum Albumin By Light Scattering. Journal Of The American Chemical Society 73:2786

    Beta-Lactoglobulin, Molecular Weight, Beta-Lactoglobulin, Light Scattering, Lysozyme, Molecular Weight, Lysozyme, Light Scattering, Beef, Serum Albumin, Molecular Weight, Beef, Serum Albumin, Light Scattering, Horse, Serum Albumin, Molecular Weight, Horse, Serum Albumin, Light Scattering

    Hamm, R. 1960. Biochemistry of meat hydration. Advances Food Research 10:355

    Important relationship of the quality of meat to its water-holding capacity is reviewed. The principle of water-holding capacity, methods of determination, factors that influence it and importance of this characteristic were discussed.

    Hamm, R. 1969. transaminases of skeletal muscle. 2. Transaminase activities in white and red muscles of pigs and cows. journal Food Science 34:440.

    Beef longissimus dorsi, pectoralis profundus, psoas major, extensor carpi radialis, diaphragm muscles immediately post-slaughter were analyzed for enzyme activities of mitochondrial and sarcoplasmic isozyme.
    Experimental: enzyme activities of glutamic-oxaloacetic transaminase, mitochondrial glutamic-oxaloacetic transaminase, and total glutamic oxaloacetic transaminase (electrophoresis); pigments (myoglobin, hemoglobin, cytochromes, catalase, miscellaneous hemes)

    Hamm, R. 1982. Postmortem changes in muscle with regard to processing of hot-boned beef. Food Technology 36(11): 105.

    Hamm, R., L. Kormendy, and G. Gantner. 1969. Transaminases of skeletal muscle. 1. The activity of transaminases in postmortem bovine and porcine muscles. Journal Food Science 34:446.

    Longissimus dorsi and semitendinosus of cows were analyzed.
    Experimental: enzyme extraction and activity (glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase); enzyme separation (electrophoresis); press juice; frozen storage.

    Hamm, R. 1969. Transaminases Of Skeletal Muscle. 2. Transaminase Activities In White And Red Muscles Of Pigs And Cows. Journal Of Food Science 34:449

    Beef, Meat, Glutamic Oxaloacetic Transaminase, Beef, Meat, Mitochondrial GlutamicOxaloacetic Transaminase, Beef, Meat, Myoglobin, Beef, Meat, Hemaglobin, Beef, Meat, Cytochrome, Beef, Meat, Catalase, Beef, Meat, Heme, Pork, Glutamic Oxaloacetic Transaminase, Pork, Mitochondrial Glutamic Oxaloacetic Transaminase, Pork, Myoglobin, Pork, Hemaglobin, Pork, Cytochrome, Pork, Catalase, Pork, Heme

    Hamm, R.; Deatherage, F. E. 1960. Changes In Hydration And Charges Of Muscle Proteins, During Freeze-Dehydration Of Meat. Food Research 25:573

    Dried Beef, Meat, Dehydration, Longissimus Dorsi, Grade, Cow, Beef, Water-Holding Capacity, Beef, Ph, Beef, Protein

    Hamm, R.; Deatherage, F. E. 1960. Changes In Hydration, Solubility And Charges Of Muscle Proteins During Heating Of Meat. Food Research 25:587

    Protein Charge, Meat, Solubility, Meat, Water-Holding Capacity, Meat, Protein Solubility

    Hamm, R.; Kormendy, L. 1969. Transaminases Of Skeletal Muscle. 3. Influence Of Freezing And Thawing On The Subcellular Distribution Of Glutamic-Oxaloacetic Transaminase In Bovine And Porcine Muscle. Journal Of Food Science 34:452

    Pork, Meat, Transaminase, Beef, Transaminase, Glutamic Oxaloacetic, Freezing, Thawing

    Hamm, R.; Kormendy, L.; Gantner, G. 1969. Transaminases Of Skeletal Muscle. 1. The Activity Of Transaminases In Post-Mortem Bovine And Porcine Muscles. Journal Of Food Science 34:446

    Hanenian, R., G.S. Mittal, and W.R. Usborne. 1989. Effects of pre-chilling, freezing rate, and storage time on beef patty quality. Journal Food Science 54: 532.

    Happich, M.L. 1975. Research on nutrition of meat and extender blends show PER of mixtures close to that of lean beef. Food Product Development 9(5):72

    Beef, Glutamic Oxaloacetic Transaminase, Beef, Glutamic-Pyruvic Transaminase, Beef, Storage, Beef, Press Fluid, Beef, Postmortem, Pork, Glutamic Oxaloacetic Transaminase, Pork, Glutamic-Pyruvic Transaminase, Pork, Storage, Pork, Press Fluid, Pork, Postmortem, Frozen Beef, Frozen Pork
    Summarizes PER values of blends of lean beef with whey, fish, meat byproducts, soy, and/or cottonseed protein
    Experimental: PER (rat feeding studies); total protein analysis; amino acid analysis

    Happich, M.L., R.A. Whitmore, S. Feairheller, M.M. Taylor, C.E. Swift, J. Naghski, A.N. Booth and R.H. Alsmeyer. 1975. Composition and protein efficiency ratio of partially defatted chopped beef and of partially defatted beef fatty tissue and combinations with selected proteins. Journal Food Science 40:35.

    Partially defatted eye of round was mixed with other portions of the animal, whey, and/or soy protein concentrate.
    Experimental: composition analysis: amino acid, Kjeldahl nitrogen, fat, ash, moisture, protein effieincy ratios

    Harries, J. M.; Jones, K. B.; Houston, T. W.; Robertson, J. 1963. Studies In Beef Quality. I. Development Of A System For Assessing Palatability. Journal Of The Science Of Food And Agriculture 14:501

    Beef, Quality, Sensory Evaluation, Beef, Scorecard, Sample Temperature, Flavor, Meat, Juiciness, Meat, Tenderness

    Harrison, D. L.; Lowe, B.; Mcclurg, B. R.; Shearer, P. S. 1949. Physical, Organoleptic, And Histological Changes In Three Grades Of Beef During Aging. Food Technology 3:284

    Beef, Aging, Beef, Grade, Beef, Histology, Beef, Palatability

    Harrison, D. L.; Vail, G. E.; Kalen, J. 1953. Precooked Frozen Stews And Swiss Steak. Food Technology 7:139

    Precooked Frozen Stew, Precooked Frozen Swiss Steak, Stew, Swiss Steak

    Harrison, M.A., F.A. Draughon and C.C. Melton. 1983. Inhibition of spoilage bacteria by acidification of soy extended ground beef. Journal Food Science 48(3): 825-828.

    Hartley, L. M.; Hall, J. L. 1949. Rapid Determination Of Collagen In Beef By Waring Blendor And Centrifuge Technique. Food Research 14:195

    Beef, Collagen, Collagen Analysis

    Hassan, M. U.; Pearson, D. 1966. The Rapid Determination Of Fat In Meat Products In Routine Industrial Control. Journal Of The Science Of Food And Agriculture 17:421

    Soxhlet Method, Meat, Fat, Refractive Index, Specific Gravity, Corned Beef, Cured Meat, Fat, Beefburger Fat, Minced Meat, Fat, Beef, Sausage, Fat, Pie Fat, Stuffed Pork, Roll, Fat, Pork, Luncheon Meat, Fat, Pork, Sausagr, Fat

    Hatfield, H. S.; Pugh, L. G. C. 1951, November 24. Thermal Conductivity Of Human Fat And Muscle. Nature 168(4282):918

    Thermal Conductivity, Human, Fat, Thermal Conductivity, Thermal Conductivity, Beef, Meat, Fat, Thermal Conductivity, Beef, Meat, Thermal Conductivity

    Hawke, J.C. 1957. Consumer trials for the determination of the acceptability of dehydrated beef. Journal Science Food Agriculture 8:197.

    Evaluation of weight-of-rejection small-scale consumer testing of fresh versus dehydrated beef was studied.
    Experimental: weight-of-rejection preference; casserole
    Journal Of The Science Of Food And Agriculture 8:197
    Dried Beef, Beef, Consumption

    Hay, P. P.; Harrison, D. L.; Vail, G. E. 1953. Effects Of A Meat Tenderizer On Less Tender Cuts Of Beef Cooked By Four Methods. Food Technology 7:217

    Beef, Tenderness, Meat, Tenderization

    Hayton, M.J. and P.J. Aldrich. 1957. Costs of oven-ready beef from carcass, primal cut, and fabricated sources. Journal American Dietetic Association 33:945.

    Beef rounds, trimmed loins, ribs, and chucks were used to evaluate costs of oven-ready cuts of meat. Information from other sources was also gathered.
    Experimental: dry-heating roasting, stewed; facbricated beef survey; price list survey; labor costs; shrinkage; percentage yield

    Head, M.K. 1974. Nutrient losses in institutional food handling. Journal American Dietetic Association 65:4323.

    oven-ready beef, fabricated meat, beef, primal cut
    Thiamin, ascorbic acid, iron, calcium and protein loss of green beans, soup, carrots, spaghetti and sauce. Salisbury steak, tossed green salad, and hot and cold composites of mixed foods, during preparation, distribution, and serving in school kitchens is reported.

    Hedin, P. A.; Kurtz, G. W.; Koch, R. B. 1961. The Chemical Composition Of Beef Protein Fractions Before And After Irradiation. Journal Of Food Science 26:112

    Beef, Protein, Irradiated Beef, Protein

    Hedin, P. A.; Kurtz, G. W.; Koch, R. B. 1960. Production And Prevention Of Irradiated Odor In Beef. Food Research 25:382

    Irradiated Beef, Beef, Odor, Irradiated Beef, Beef, Production

    Hedin, P. A.; Kurtz, G. W.; Koch, R. B. 1961. Production Of Irradiation Odors From Beef Protein Fractions And Their Derivatives Journal Of Food Science 26:212

    Irradiated Beef, Beef, Odor, Irradiated Beef, Protein

    Hefferan, P.M. and K.C. Goodnight 1969. Determining glucose and glycogen from a single sample of meat. Journal Food Science 34:353.

    A method was developed determining glucose and glycogen as separate entities from a single sample of meat.
    Experimental: quantitative separation by precipitation of species.

    Hegarty, G.R., L.J. Bratzler, and A.M. pearson. 1963. The relation of some intracellular protein characteristics to beef muscle tenderness. Journal Food Science 28:525.

    Protein composition of longissimus dorsi msucle and infraspinatus muscle was compared. Correlations between lognissimus dorsi composition and tenderness were studied.
    Experimental: muscle fractionated (sarcoplasmic, fibrillar, and soluble fibrillar); muscle nitrogen through micro and macro Kjeldahl; pH; non-protein nitrogen; water-holding capacity

    Kjeldahl Nitrogen, Beef, Sarcoplasmic Protein, Beef, Fibrillar Protein, Beef, Nitrogen, Beef, Ph, Beef, Nonprotein Nitrogen, Beef, Water-Holding Capacity

    Hegarty, G.R., L.J. Bratzler, and A.M. Pearson. 1963. Studies on the emulsifying properties of some intracellular beef muscle proteins. Journal Food Science 28:663.

    Actin, myosin, actomyosin, and sarcoplasmic proteins isolated from steer longissimus dorsi muscles were emulsified and the capacity and stability studied.
    Experimental: actomyosin extraction; myosin; actin; emulsion stability and capacity (pH range)

    Actomyosin, Myosin, Actin, Emulsion Stability, Emulsifying Capacity, Beef, Protein

    Hegarty, P.V.J. and C.E. Allen. Thermal effects on the length of sarcomeres in muscles held at different tensions. Journal Food Science 40:24.

    The influence of tension and temperature on the excised post slaughter psoas major steer and pectoralis major and semitendinosus turkey msucles was studied and heat influences evaluated.
    Experimental: water bath cooking; sarcomere length; electron micrographs

    Heiszler, M.G., A.A. Kraft, C.R. Rey and R.E. Rust. 1972. Effect of time and temperature of smoking on microorganisms on frankfurters. Journal Food Science 37:845.

    The effect of smoking time and temperature on growth and survival of total aerobes, molds, yeasts, Clostridium perfringens, and other Clostridium species in frankfurters.
    Experimental: frankfurters, microbial growth

    Henderson, L. M.; Waisman, H. A.; Elvehjem, C. A. 1941. The Distribution Of Pyridoxine (Vitamin B6) In Meat And Meat Products. Journal Of Nutrition 21:589.

    Albino Rat, Beef, Brain, Fried Beef, Chicken, Poultry, Yellow Corn, Beef Liver, Beef Lung, Beef Kidney, Beef Spleen, Pyridoxine, Vitamin B6, Milk, Wheat Germ, Beef Tongue, Salmon, Fish, Cod, Veal, Pork, Liver, Lamb Liver, Pork, Kidney, Lamb

    Henrickson, R.L., J.L. Marsden, and R.D. Morrison. 1972. An evaluation of the Armour Tenderometer for an estimation of beef tenderness. Journal of Food Science 37:857.

    Tenderness of steer longissimus dorsi muscles was evaluated.
    Experimental: tenderness (Armour tenderometer, Warner-Bratzler shear); formalin-fixed fibers (kininess, diameter); fat content and iodine number

    Herring, H.K., R.G. Cassens and E.J. Briskey. 1965. Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness. Journal Science Food Agriculture 16:379.

    The semitendinosus and psoas major bovine muscles were used to evaluate the influence of temperature and restraint on sarcomere length and tenderness.
    Experimental: rigor mortis time (rigorometer); myofibrillar extraction; roasted; organoleptic evalutions (hedonic scale; chew count); objective values (tenderness; Warner-Bratzler shear)

    Beef, Sarcomere Length, Beef, Tenderness

    Herring, H.K., R.G. Cassens, and E.J. Brksey. 1967. Factors affecting colalgen solubility in bovine muscles. Journal Food Science 32:534.

    The effect of collagen solubility and protein composition on tenderness in longissimus dorsi, semimembranosus, and semitendinosus of beef of varying maturity and processing techniques were evaluated.
    Experimental: tenderness (taste panel; shear values; solubilitzed and analysis of intramuscular collagen; hydroxyproline); muscle protein fractionation; total protein (biuret procedure).

    Biuret Method, Beef, Tenderness, Beef, Shear Value, Beef, Intramuscular Hydroxyproline, Beef, Protein

    Herring, H.K., R.G. Cassens, and E.J. Briskey. 1965. Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length, and fiber diameter. Journal Food Science 30:1049.

    Interrelationships of tenderness, fiber diameter, and sarcomere length were studied in govine, semimembranosus, adductor, rectus femoris, semitendinosus, biceps femoris, gluteus medius, psoas major, longissimus dorsi, latissimus dorsi, serratus ventralis, infraspinatus, triceps brachii of vertically suspended and horizontally placed carcass sides.
    Experimental: sarcomere length (A.O. Spencer phase-contrast microscope and ocular micrometer); fiber diameter, tenderness determinations (Warner-Bratzler shear device).

    Warner-Bratzler Shear Apparatus, Beef, Tenderness, Beef, Sarcomere Length, Beef, Fiber Diameter, Phase Contrast Microscope

    Herring, H.K., R.G. Cassens, and E.J. Briskey. 1969. Studies on bovine natural actomyosin. 1. Relationship of ATPase and contractility to tenderness of muscle. Journal Food Science 34:389.

    Studies were made of characteristics of natural actomyosin from bovine longissimus of different postmortem ages and tenderness classifications.
    Experimental:ATPase activity, natural actomyosin, degree of superprecipitation, protein concentration; cooked (boiling water); shear force (Warner-Bratzler shear device)

    Herring, H.K., R.G. Cassens, T. Fukazawa, and E.J. Briskey 1969. Studies on bovine natural actomyosin. 2. Physicochemical properties and tenderness of muscle. Journal Food Science 34:571.

    Studies were made of physicochemical characteristics of natural actomyosin from bovine longissimus dorsi fo different postmortem ages and tenderness classifications.
    Experimental: natural actomyosin extraction; viscosity (Ostwald viscosimeter); ATP sensitivity; myosin (Weber method); F-actin complex; protein concentrations (biuret); sedimentation coefficients

    Beef, Meat, Actomyosin, Viscosity, Beef, Meat, Myosin, Beef, Meat, Actin, Protein, Beef, Meat, Tenderness, Ostwald Viscometer, Weber Method, Sedimentation Coefficient

    Herring, H.K., R.G. Cassens, T. Fukazawa, and E.J. Briskey. 1969. Studies of natural actomyosin: Survey of experimental conditions. Journal Food Science 34:308.

    Beef longissimus dorsi muscle used to extract natural actomyosin.
    Experimental: natural actomyosin extraction (Endo); actomyosin ATPase activity; superprecipitation of actomyosin (turbidity method); protein concentration (biuret method)

    Biuret Method, Turbidimetric Measurement, Actomyosin, Adenosine Triphosphatase, Actomyosin, Adenosine Triphosphatase

    Herring, H.K., R.G. Cassens, G.K. Suess, V.H. Brungardt, and E.J. Briskey. 1967. Tenderness and associated characteristics of stretched and contracted bovine muscles. Journal Food Science 32:317.

    The influence of stretching and maturity upon tenderness and related factors of bovine semitendinosus muscles.
    Experimental: cold shortened; histological analysis (sarcomere length, fiber diameter, proportion of muscle fibers, endomysium, perimysium/muscle); tenderness (oven roasted; panel: 9-point scale; Warner-Bratzler shear)

    Warner-Bratzler Shear Apparatus, Beef, Histology, Beef, Sarcomere Length, Fiber Diameter, Beef, Endomysium, Beef, Perimysium, Beef, Tenderness, Beef, Cold Shortening, Beef, Oven Roasting

    Herring, H. K.; Cassens, R. G.; Briskey, E. J. 1969. Studies On Bovine Natural Actomyosin. 1. Relationship Of Atpase And Contractility To Tenderness Of Muscle. Journal Of Food Science 34:389

    Warner-Bratzler Shear Apparatus, Beef, Adenosine Triphosphatase, Beef, Actomyosin, Beef, Shear Value, Beef, Protein, Beef, Cooking Method

    Herring, W.O., D.C. Miller, J.K. Bertrand, and L.L. Benyshek. 1994September. Evaluation of machine, technician, and interpreter effects on ultrasonic measures of backfat and longissimus muscle area in beef cattle. Journal Animal Science. 72(9): 2216.

    Hershberger, T. V.; Bentley, O. G.; Cline, J. H.; Tyznik, W. J. 1956. Rumen Microbiology, Formation Of Short-Chain Fatty Acids From Cellulsoe, Starch, And Metabolic Intermediates By Ovine And Bovine Rumen Microorganisms. Journal Of Agricultural And Food Chemistry 4:952.

    Ovine, Fatty Acid, Cellulose Metabolism, Starch Metabolism, Starch Metabolism, Ovine, Rumen Microorganism, Beef, Rumen Microorganism

    Herz, K.O. and S.S. Change. 1974. Meat flavor. Advances Food Research 18:1.

    Topics include: effects of antemortem and postmortem factors on meat flavor; raw and processed meat flavor; knowledge of heated meat flavor; and newer findings related to beef flavor.

    Hildebrandt, G. and L. Hirst. 1985. Determination of the collagen, elastin and bone content in meat products using television image analysis. Journal Food Science 50: 568.

    Hill, F. 1966. Hormone Implant, Chemical Composition Of Muscles From Hexestrol-Treated Steers. Journal Of Agricultural And Food Chemistry 14:179

    Hormone Implant, Hexestrol, Beef, Hexestrol

    Hill, J. E.; Leitman, J. D.; Sunderland, J. E. 1967. Thermal Conductivity Of Various Meats. Food Technology 21(8):91(1143)

    Thermal Conductivity, Beef, Pork, Lamb Leg, Veal, Leg, Moisture, Beef, Grade

    Hill, J. E.; Sunderland, J. E. 1967. Equilibrium Vapor Pressure And Latent Heat Of Sublimation For Frozen Meats. Food Technology 21(9):113(1276)

    Lamb, Ice, Veal, Beef, Steak, Chicken, Chicken, Poultry, Dark-Cutting Meat, Latent Heat Of Sublimation, Equilibrium Vapor Pressure, Frozen Meat, Pork

    Hiner, R. L.; Gaddis, A. M.; Hankins, O. G. 1951. Effect Of Methods Of Protection On Palatability Of Freezer-Stored Meat. Food Technology 5:223

    Beef, Pork, Lamb, Freezing, Storage Temperature, Weight Loss, Fat Flavor, Flavor, Tenderness, Packaging, Vacuum Packaging, Lard Dipped, Cellophane

    Hiner, R. L.; Gaddis, A. M.; Hankins, O. G. 1951. Effect Of Methods Of Protection On Palatability Of Freezer-Stored Meat. Food Technology 5:223

    Beef, Pork, Lamb, Freezing, Storage Temperature, Weight Loss, Fat Flavor, Flavor, Tenderness, Packaging, Vacuum Packaging, Lard Dipped, Cellophane

    Hiner, R. L.; Hankins, O. G. 1951. Effects Of Freezing On Tenderness Of Beef From Different Muscles And From Animals Of Different Ages. Food Technology 5:374

    Beef, Meat, Tenderness, Beef, Meat, Age, Freezing, Beef, Meat, Neck, Semimembranosus, Semitendinosus, Biceps Femoris, Veal, Calf, Cow, Heifer, Warner- Bratzler Shear Apparatus, Shear Value, Frozen Beef

    Hiner, R. L.; Hankins, O. G.; Sloane, H. S.; Fellers, C. R.; Anderson, E. E. 1953. Fiber Diameter In Relation To Tenderness Of Beef Muscle. Food Research 18:364

    Beef, Tenderness, Muscle Fiber

    Hiner, R. L.; Madsen, L. L.; Hankins, O. G. 1945. Histological Characteristics, Tenderness, And Drip Losses Of Beef In Relation To Temperature Of Freezing. Food Research 10:312

    Beef, Tenderness, Beef, Drip Loss, Beef, Freezing, Beef, Histology

    Ho, G. P.; Ritchey, S. J. 1967. Effects Of Animal Age On Juiciness And Tenderness Of Beef. Food Technology 21:1278

    Beef, Juiciness, Beef, Tenderness

    Ho, C.-Y., M.H. Stromer, and R.M. Robson. 1996. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. Journal Animal Science. 74:1563.

    Hodgson, H. J. 1977. Gaps In Knowledge And Technology For Finishing Cattle On Forages. Journal Of Animal Science 44:896

    Forage, Finish, Beef

    Hoelscher, L.m., J.w. Savell, J.M. Harris, H.R. Cross, and K.S. Rhee. 1987. Effect of initial fat level and cooking method cholesterol content and caloric value of ground beef patties. Journal Food Science 52(4): 883-885.

    Hoelscher, L.M., J.W. savell, S.B. Smith, and H.R. Cross. 1988. Subcellular distribution of cholesterol within muscle and adipose tissues of beef loin steaks. Journal Food Science 53(3): 718-722.,p> Hoge, H.J. and M.N. Pilsworth Jr. 1973. Freeze drying of beef: theory and experiment. Journal Food Science 38: 841.

    Hoke, K. E.; Davis, C. E. 1970. Lighting Condiitons For Evaluation Of Beef Marbling And Color. Food Technology 24(3):77(283)

    Longissimus Dorsi, Beef, Marbling, Beef, Color, Storage Condition, Gardner Color Difference Meter, Marbling Score, Beef, Fat

    Holden, J.M., E. Lanza and W.R. Wolf. 1986March-April. nutrient composition of retail ground beef. Journal Agricultural and Food chemistry 34:303.

    Holmes, A.D., F. Tripp and G.H. Satterfield. 1936. Beef, hog, calf, and lamb livers as sources of vitamin A. Food Research 1:443.

    Beef, hog, calf, and lamb livers were analyzed for vitamin A.
    Experimental: vitamin A analysis (antimony-trichloride-colorimeteric method; Lovibond Blue unit)

    Vitamin A, Antimony Trichloride, Color, Embryo, Chick, Poultry, Poultry, , Liver, Beef, Hog, Lamb, Lovibond Blue, Fat, Adipose Tissue, Bull, Cow, Ox, Steer, Vitamin A Deficiency, Calf, Colostrum, Milk, Breed, , Cook, Pan Fried Meat, Storage

    Holmes, Z. A. 1978. Bibliography Of Selected References On Beef. American Dietetics Association, Chicago, Illinois

    Beef, References, Beef, Bibliography
    Journal Of The American Dietetic Association 72(6):622
    Beef, References, Beef, Bibliography Hood, R.L. and E. Allen. 1971. Influence of sex and postmortem aging on intramuscular and subcutaneous bovine lipids. Journal Food Science 36:786.
    Subcutaneous beef rib fat from bulls, steers, and heifers aged two lengths of tmie was studied.
    Experimental: broiled steaks (panel: 9-point scale); lipid extraction; lipid fractionation and separation (neurtral lipid (triglyceride, free fatty acid, mono- and diglycerides)); and phospholipid (intramuscular phospholipid level; intramuscular cholesterol levels; gas chromatography)

    Hood, M. P. 1960. Effect Of Cooking Method And Grade On Beef Roasts. Journal Of The American Dietetic Association 37:363

    Beef, Grade, Cooking Method

    Hoppner, K., B. Lampi and D.E. Perrin. 1973. Folacin activity of frozen convenience foods. Journal American Dietetic Association 63:537.

    Free and total foacin activity after defrosting and after reheating was analyzed in a variety of convenience dinners including Swiss steak, salisbury steak, beef, chopped sirloin beef, and macaroni and cheese.
    Experimental: free and total folacin

    Horan, F. E. 1965. Contribution Of Non-Animal Proteins And Fats. Soybean Digest 25(11):21

    Fat Consumption, Meat, Consumption, Protein, Protein, Soybean, Oil, Lard, Butter, Beef, Fat, Cottonseed, Oil, Coconut Oil, Corn Oil, Peanut Oil

    Hornsey, H. C.; Mallows, J. H. 1954. Beef-Curing Brines. I. Bacterial And Chemical Changes Occurring In Rapidly Developing, Short-Life Brines. Journal Of The Science Of Food And Agriculture 5:573

    Beef, Curing Brine, Brine, Brine Bacteria, Curing

    Hornsey, H. C.; Mallows, J. H. 1955. Beef-Curing Brines. Ii. Bacterial And Chemical Changes Occurring In A Long-Life, Acid Brine. Journal Of The Science Of Food And Agriculture 6:705

    Acid Brine, Brine, Beef, Curing Brine, Curing Brine, Brine, Bacteria, Sodium Chloride, Nitrate

    Hornsey, H. C.; Mallows, J. H. 1955. Beef-Curing Brines. Iii. General Classification. Journal Of The Science Of Food And Agriculture 6:712

    Beef, Curing Brine, Curing Brine, Brine, Bacteria, Brine, Nitrite

    Hornstein, I.; Crowe, P. F. 1960. Meat Flavor Chemistry. Flavor Studies On Beef And Pork. Journal Of Agricultural And Food Chemistry 8:494

    Beef, Meat, Flavor, Pork, Flavor, Beef, Meat, Fatty Acid, Beef, Meat, Fat, Lauric Acid, Beef, Meat, Fat, Myristic Acid, Beef, Meat, Fat, Tetradecenoic Acid, Beef, Meat, Fat, Pentadecanoic Acid, Beef, Meat, Fat, Palmitic Acid, Beef, Meat, Fat, Hexadecenoic Acid, Beef, Meat, Fat, Heptadecenoic Acid, B Eef, Meat, Fat, Stearic Acid, Beef, Meat, Fat, Oleic Acid, Beef, Meat, Fat, Linoleic Acid, Beef, Meat, Fat, Linolenic Acid, Beef, Meat, Fat, Volatile, Beef, Meat, Fat, Flavor, Pork, Fat, Free Fatty Acid, Pork, Fat, Lauric Aci D, Pork, Fat, Myristic Acid, Pork, Fat, Tetradecenoic Acid, Pork, Fat, Pent Adecanoic Acid, Pork, Fat, Palmitic Acid, Pork, Fat, Hexadecenoic Acid, Por K, Fat, Heptadecenoic Acid, Pork, Fat, Stearic Acid, Pork, Fat, Oleic Acid, Pork, Fat, Linoleic Acid, Pork, Fat, Linolenic Acid, Pork, Fat, Volatile, Pork, Fat, Flavor, Flavor Precursor

    Hornstein, I.; Crowe, P. F. 1964. Meat Flavor- A Review. Journal Of Gas Chromatography 2:128.

    Meat, Flavor, Lamb, Meat, Flavor, Lamb, Meat, Volatile, Beef, Meat, Flavor, Beef, Meat, Volatile, Pork, Flavor, Pork, Volatile, Poultry, Flavor, Poultry, Volatile, Beef, Meat, Ammonia, Beef, Meat, Methylamine, Beef, Meat, Hydrogen Sulfide, Beef, Meat, Methyl Mercaptan, Beef, Meat, Ethyl Mercaptan, Meat, Dimethyl Sulfide, Beef, Meat, Formaldehyde, Beef, Meat, Acetaldeyde, Beef, Meat, Propanal, Beef, Meat, Acetone, Beef, Meat, Diacetyl, Beef , Meat, Formic Acid, Beef, Meat, Acetic Acid, Beef, Meat, Propanoic Acid, Meat, Methylethyl Ketone, Beef, Meat, Isobutyraldehyde, Beef, Meat, Isovaleraldehyde, Beef, Meat, Butyric Acid, Beef, Meat, Isobutyric Acid, Beef , Meat, Lactic Acid, Beef, Meat, Methanol, Beef, Meat, Ethanol, Review Article

    Hornstein, I., P.F. Crowe and R. Hiner. 1967. Composition of lipids in some beef muscles. Journal Food Science 32:650.

    Phospholipid, free fatty acids, and triglyceride content of beef semitendinosus, diaphragm, psoas major, longissimus dorsi, and transversus abdominis was analyzed.
    Experimental: lipid extraction; muscle lipid separation (gas chromatography); phosphorus

    Hornstein, I.; Crowe, P. F.; Heimberg, M. J. 1961. Fatty Acid Composition Of Meat Tissue Lipids.. Journal Of Food Science 26:581

    Meat, Fatty Acid

    Hornstein, I.; Crowe, P. F.; Hiner, R. 1967. Composition Of Lipids In Some Beef Muscles. Journal Of Food Science 32:650

    Lipid Extraction, Muscle Lipid Separation, Phosphorus

    Hornstein, I.; Crowe, P. F.; Sulzbacher, W. L. 1960. Flavor Chemistry. Constituents Of Meat Flavor: Beef. Journal Of Agricultural And Food Chemistry 8:65

    Beef, Flavor, Flavor Precursor

    Hostetler, R.L., Z.L. Carpenter, G.C. Smith, and T.R. Dutson. 1975. Comparision of postmortem treatments for improving tenderness of beef. Journal Food Science 40:223.

    The triceps brachii, longissimus, psoas major, adductor, gluteus medius, rectus femoris, semimembranosus, semitendinosus, and biceps femoris steer or bullock muscles were excised and tenderness evaluated on the oven roasted meat cooked to approximately 70C.
    Experimental: Armour Tenderometer; Warner-Bratzler shear determinations; fiber fragmentation; sarcomere length.

    Armour Tenderometer, Warner-Bratzler Shear Apparatus, Beef, Shear Value, Fiber Fragmentation, Beef, Sarcomere Length

    Hostetler, R.L., B.A. Link, W.A. Landmann, and H.A. Fitzhugh Jr. 1972. Effect of carcass suspension on sarcomere length and shear force of some major bovine muscles. Journal Food Science 37:132.

    The effect of carcass suspension on tenderness and shear force of steer triceps brachii, longissimus, psoas major, adductor, gluteus medius, rectus femoris, semimembranosus, semitendinosus, and biceps femoris muscles was studied.
    Experimental: roasted: tenderness (taste panel, Warner-Bratzler shear); sarcomere length.

    Hostetler, R. L.; Cover, S. 1961. Relationship Of Extensibility Of Muscle Fibers To Tenderness Of Beef. Journal Of Food Science 26:535

    Hostetler, R. L.; Landmann, W. A. 1968. Photomicrographic Studies Of Dynamic Changes In Muscle Fiber Fragments. 1. Effect Of Various Heat Treatments On Length, Width And Birefringence. Journal Of Food Science 33:468

    Beef, Tenderness, Muscle, Extensibility
    Meat, Birefringence, Meat, Heating

    Hostetler, R.L. and S.J. ritchey. 1964. Effect of coring methods on shear values determined by Warner-Bratzler shear. Journal Food Science 29:681.

    Comparison of method of coring on the tenderness of the longissimus dorsi and biceps femoris from steaks cooked to two endpoint temperatures was studied.
    Experimental: coring (parallel and perpendicular to surface); tenderness (Warner-Bratzler shear machine)

    Beef, Tenderness, Shear Core, Warner-Bratzler Shear Apparatus

    Howard, A.; Lawrie, R. A. 1957. Studies On Beef Quality. Part V. Further Observations On Biochemical And Physiological Responses To Pre-Slaughter Treatments. Division Of Food Preservation And Transport. Commonwealth Scientific And In dustrial Research Organization. Melbourne, Australia. Technical Paper No . 4

    Beef, Slaughtering, Insulin, Ephedrine, Pyrophosphate, Injection, Calcium, Magnesium, Ph, Glucose

    Howard, R. D.; Judge, M. D. 1968. Comparison Of Sarcomere Length To Other Predictors Of Beef Tenderness. Journal Of Food Science 33:456

    Beef, Tenderness, Sarcomere Length

    Huang, W.H. and B.E. Greene. 1978. Effect of cooking metho on TBA numbers of stored beef. Journal Food Science 43: 1201.

    Huerta-Leidenz, N.O., H.R. Cross, J.W. Savell, D.K. Lunt, J.F. Baker, L.S. Pelton, and S.B. Smith. 1993. Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and hereford cows. Journal Animal Science 71: 625.,p> Huffman, D. L.; Powell, W. E. 1970. Fat Content And Soya Level Effect On Tenderness Of Ground Beef Patties Food Technology 24(12):100(1418)

    Ground Beef, Soybean Supplementation, Sensory Panel, Soyabit, Beef, Fat, , Moisture, Beef, Protein, Kramer Shear Press, Shear Force, Beef, Tenderness

    Hungate, R. E. 1956. Rumen Microbiology, Kinetics Of Microbiology Activity In The Bovine Rumen. Journal Of Agricultural And Food Chemistry 4:701

    Rumen Microorganism, Beef, Rumen

    Hunt, C. L. 1916. Practicable Ways Of Increasing The Iron-Content Of The Diet. Journal Of Home Economics 8:584

    Beef, Meat, Calorie, Beef, Meat, , Beef, Meat, Protein, Beef, Meat, Fat, Carbohydrate, Beef, Meat, Iron, Celery, Vegetable, Calorie , Protein, Celery, Vegetable, Fat, Celery, Vegetable, Carbohydrate, Celery, Vegetable, Iron, Whole Wheat, Bread, Baked Product, Calorie, Whole Wheat, Bread, Baked Product, , Whole Wheat, Bread, Baked Product, Protein, Whole Wheat, Bread, Baked Product, Fat, Whole Wheat, Bread, Whole Wheat, Bread, Baked Product, Iron, Protein, Lettuce, Lipid, Lettuce, Iron, Egg Yolk, Egg, Calorie, Egg Yolk, Egg, , Egg Yolk, Egg, Protein, Egg Yolk, Egg, Fat, Egg Yolk, Egg, Carbohydrate, Egg Yolk, Egg, Iron, String Bean, Vegetable, Calorie, String Bean, Vegetable, , String Bean, Vegetable, Protein, String Bean, Vegetable, Fat, String Bean, Vegetable, String Bean, Vegetable, Iron, Pineapple, Fruit, Calorie, Protein, Pineapple, Fruit, , Pineapple, Fruit, Fat, , Pineapple, Fruit, Iron, Date, Fruit, Calorie, Date, Protein, Date, Fruit, Fat, Date, Fruit, Carbohydrate, Date, Fruit, Iron, Fruit, Calorie, Fruit, , Fruit, Protein, Fruit, Fat, Fruit, Iron, Raisin, Calorie, Raisin, , Raisin, Protein, Raisin, Fat, Raisin, Carbohydrate, Raisin, Iron, Dietary Iron

    Hunt, F. E.; Seidler, L. R.; Wood, L. 1963. Cooking Choice Grade, Top Round Beef Roasts. Effect Of Oven And Internal Temperature On Yield And Cooking Time. Journal Of The American Dietetic Association 43:353

    Internal Temperature, Beef, Cooking Time, Beef, Grade

    Hunt, S. M. V.; Matheson, N. A. 1959. The Relationship Between The Quality Of Dehydrated Raw BeefAnd The Adenosine Triphosphatase Activity After Storage At Various Moisture Contents. Food Research 24:262

    Dried Beef, Beef, Adenosine Triphosphatase, Beef, Moisture, Beef, Storage

    Hurwicz, H.; Gardner Jr., B. W.; Tischer, R. G. 1956. Heat Processing Of Beef. Part Viii. Sterilizing Effects Of High Temperature Processes. Food Research 21:282

    Heat Processing, Sterilization

    Hurwicz, H.; Tischer, R. G. 1955. Heat Processing Of Beef Iv. Functional Relationships Of Temperature, Time, And Space During Processing At High Retort Temperatures. Food Research 20:377

    Heat Transfer, Temperature Curve, Heating Curve, Cooling Curve, Canning Process, Temperature Retort

    Hurwicz, H.; Tischer, R. G. 1952. Heat Processing Of Beef. I. A Theoretical Consideration Of The Distribution Of Temperature With Time And In Space During Processing. Food Research 17:380

    Beef, Heat Processing

    Hurwicz, H.; Tischer, R. G. 1952. Heat Processing Of Beef. Ii. Development Of Isothermal And Isochronal Distributions During Heat Processing Of Beef. Food Research 17:518

    Heat Processing, Isotherm, Beef, Isochronal

    Hurwicz, H.; Tischer, R. G. 1956. Heat Processing Of Beef. Part Vi. Thermal Diffusivity And ''Slopes'' Of Heating And Cooling Curves For The High-Temperature Process. Food Research 21:147

    Thermal Diffusivity, Heating Curve, Cooling Curve, Fh Value, Fcl Value, Process Temperature, Canning

    Hurwicz, H.; Tischer, R. G. 1956. Heat Processing Of Beef. Part Vii. Residual Heating Effects In Beef. Processed At High Retort Temperatures. Food Research 21:156

    Heat, Cooling Rate, Temperature, Residual Heating Effects, F Value, Heating Time, Retort Process, Canned Beef

    Hurwicz, H.; Tischer, R. G. 1955. Heat Processing Of Beef. V. Temperature Distribution Patterns During Processing Of Beef At High Retort Temperatures. Food Research 20:399.

    Temperature, Isotherm, Heat Processing, High Retort Temperature, Temperature Distribution, Beef

    Husaini, S. A.; Deatherage, F. E.; Kunkle, L. E.; Draudt, H. N. 1950. Studies Of Meat. I. The Biochemistry Of Beef As Related To Tenderness. Food Technology 4:313

    Beef, Tenderness

    Hutchings, B.K., T.H.P. Liu and B.M. Watts. 1967. Metmyoglobin formation, lipid oxidation and reducing activity in refrigerated ground beef. Journal Food Science 32:214.

    Metmyoglobin reduction and oxidation infuenced by chlorotetracycline, oxytetracycline, papain, and refrigeration in rib eye beef were studied.
    Experimental: oxygen consumption (Beckman polarographic oxygen analyzer); metmyoglobin (Bausch and Lomb Spectronic 505 Spectrophotometer); reducing activity; lipid oxidation (malonaldehyde test); antibiotic treatments (chlorotetracycline, oxytetracycline); papain treatment

    Malonaldehyde, Antibiotic, Chlorotetracycline, Papain, Oxytetracycline, Groind Beef, Beef, Lipid Oxidation, Beef, Oxygen Consumption, Beef, Metmyoglobin, Beef, Reducing Activity


    Experimental:

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