Sausage Emulsion, Prerigor

Adams, A. T.; Ayres, J. C.; Tischer, R. G. 1951. The Effect Of Subtilin And Heat In Preventing Spoilage Of Comminuted Beef. Food Technology 5:82

Subtilin, Comminuted Meat, Beef, Spoilage

Adams, J. M.; Anderson, C. A. 1966. Residues Determination, Spectrophotofluorometric Method For Guthion Residues In Milk And Animal Tissues. Journal Of Agricultural And Food Chemistry 14:53

Spectrophotofluorometric Analysis, Guthion, Meat, Milk

Adjarian, R. 1960. Quantitative Determination Of The Tranquilizer Diquel In Animal Tissues. Food Research 25:113

Tranquilizer Diquel, Meat, Tranquilizer

Adriaanse, A.; Robbers, J. E. 1969. Determination Of Nitrite And Nitrate In Some Horticultural And Meat Products And In Samples Of Soils. Journal Of The Science Of Food And Agriculture 20:321

Meat Nitrate, Meat Nitrite, Nitrate, Nitrite

Ahn, D.U. and S.M. Kim. 1998. Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates. Poultry Science 77: 348.

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Meat Nitrogen

Alexander, L. M.; Schopmeyer, G. E. 1949. Yield Of Edible Portion Of Chicken And Various Meats Cooked By Different Home Methods. Food Technology 3:263

Chicken Yield, Chicken, Cooking Method

Allen, J. R.; Foster, E. M. 1960. Spoilage Of Vacuum-Packed Sliced Processed Meats During Refrigerated Storage. Food Research 25:19

Meat Spoilage, Meat Storage, Meat Packaging

Almquist, H. J.; Stokstad, E. L. R.; Halbrook, E. R. 1935. Supplementary Values Of Animal Protein Concentrates In Chick Rations. Journal of Nutrition 10:193

Animal Protein Concentrate, Chick Diet, Casein Nitrogen, Casein Protein, Casein Tryptophan, Casein Protein Quality Index, Sardine Meal Nitrogen, Sardine Meal Protein, Sardine Meal Tryptophan, Sardine Meal Protein Quality Index, Dogfish Meal Protein Quality Index, Tankage Protein Quality Index, Meat Scrap Protein Quality Index, Crackling Protein Quality Index, Menhaden Meal Protein Quality, Whale Meat Meal Protein Quality Index, Gelatin Protein Quality Index, Gelatin Tryptophan, Whale Meat Tryptophan, Tryptophan, Crackling Tryptophan, Meat Scrap Tryptophan, Tankage Tryptophan

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Anderson, B. B.; Robinson, L. L.; Hodgkins, J. E. 1962. The Banco Test: A Rapid Method For Fat In Meat And Edible Meat Products. Journal Of The Association Of Official Agricultural Chemists 45:13

Fat, Banco Method, Babcock Centrifuge

Anderson, E. C. 1959. Applications Of Natural Gamma Activity Measurements To Meat. Food Research 24:605

Meat, Gamma Activity

Appleton, V. B. 1921. Observations On Diet In Labrador. Journal of Home Economics 13:199

Labrador Diet, Dietary Survey, Flour, Meat, Fish, Molasses, Vegetable, Fruit, Butter, Milk, Tea, Cereal

Arakawa, N.; Goll, D. E.; Temple, J. 1970. Molecular Properties Of Post-Mortem Muscle. 8. Effect Of Postmortem Storage On A-Actinin And The Tropomyosin-Troponin Complex. Journal of Food Science 35:703

Postmortem, Actinin, Tropomyosin, Troponin

Aronson, J. N.; Elvehjem, C. A. 1956. The Hydroxyproline Content Of Animal Tissues. Food Research 21:109

Meat, Hydroxyproline

Asselbergs, E. A.; Whitaker, J. R. 1961. Determination Of Water-Holding Capacity Of Ground Cooked Lean Meat. Food Technology 15:392

Meat, Water-Holding Capacity

Ayoub, J. A.; Berkowitz, D.; Kenyon, E. M.; Wadsworth, C. K. 1974. Continuous Microwave Sterilization Of Meat In Flexible Pouches. Journal of Food Science 39:309

Heat Transfer, Temperature Time Relationship, Microwave, Packaging, Flexible Pouch

Ayres, J. 1967. Use Of Fluorescent Antibody For The Rapid Detection Of Enteric Organisms In Egg, Poultry, And Meat Products. Food Technology 21:631

Egg, Enterobacteria, Poultry, Enterobacteria, Meat, Enterobacteria, Fluorescent Antibody

Baker, L. C.; Lampitt, L. H.; Brown, K. P. 1953. Connective Tissue Of Meat. Ii. Determination Of Hydroxyproline. Journal Of The Science Of Food And Agriculture 4:165

Meat Hydroxyproline

Ball, C. O. 1959. Factors Affecting Quality Of Prepackaged Meat. V. Broad Comparisons Of Variables And Quality Attributes. Food Technology 13:193

Meat, Packaging, Meat Packaging

Balsley, M. 1967. Institutional Procedures In The Use Of Frozen Meat. Journal Of The American Dietetic Association 51:154

Frozen Meat, Meat Storage, Frozen Meat Meal, Cooking

Baran, W. L.; Kraft, A. A.; Walker, H. W. 1970. Effects Of Carbon Dioxide And Vacuum Packaging On Color And Bacterial Count Of Meat. Journal Of Milk And Food Technology 33:77

Meat Bacteria, Vacuum Packaging

Batzer, O. F.; Sribney, M.; Doty, D. M.; Schweigert, B. S. 1957. Irradiation Effects In Meat, Production Of Carbonyl Compounds During Irradiation Of Meat And Meat Fats. Journal Of Agricultural And Food Chemistry 5:700

Irradiated Meat Fat, Irradiated Meat Carbonyl

Beene, E. J.; Van Hall, N. H.; Pearson, A. M. 1956. Analysis Of Fresh Meat. Journal Of The Association Of Official Analytical Chemists 39:937

Meat Fat Analysis, Meat Protein Analysis, Meat Moisture

Ben-Gera, I.; Norris, K. H. 1968. Direct Spectrophotometric Determination Of Fat And Moisture In Meat Products. Journal of Food Science 33:64

Meat Moisture, Meat Fat, Direct Spectrophotometric Determination

Bender, A. E. 1961. A Preliminary Examination Of Some Of The Compounds Responsible For Meat Flavour. Chemistry And Industry (52):2114

Flavor, Meat Flavor

Bengtsson, N.E. and B. Jakobsson. 19 . Cooking of meat patties for freezing-A comparison of conventional methods and their combination with microwave heating. Microwave Energy Applications Newsletter 7(6): 3.

Bengtsson, N.E., J. Melin, K. Remi and S. Soderlind. 1963. Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10-200 Mhz. J. Sci. Fd. Agric. 14: 592.

Benne, E. J.; Van Hall, N. H.; Pearson, A. M. 1956. Analysis Of Fresh Meat Journal Of The Association Of Official Analytical Chemists 39:937

Meat Ash, Meat Fat, Meat Moisture, Meat Protein, Meat Analysis

Berman, M. D.; Swift, C. E. 1964. Meat Curing: The Action Of Nacl On Meat Electrolyte Binding. Journal of Food Science 29:182

Meat, Curing, Sodium Chloride, Electrolyte Binding

Berry, B.W. 1993. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method. Journal Animal Science 71:2412.

Berry, B.W. and K.F. Leddy. 1990. Influence of steak temperature at the beginning of broiling on palatability, shear and cooking properties of beef loin steaks differing in marbling. J. Foodservice Systems 5:287.

Berry, B.W., G.C. Smith, and H.R. Cross. 1981. Constant time versus constant temperature cooking of beef loin steaks as influenced by marbling characteristics and intramuscular fat content. Journal Animal Science 52:1034.

Berry, B.W., G.C. Smith, J.V. Spencer, and G.H. Kroening. 1971. Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork. Journal Animal Science 32:636.

Beuk, J. F.; Fried, J. F.; Rice, E. E. 1950. Nutritive Values Of Sausage And Other Table-Ready Meats As Affected By Processing. Food Research 15:302

Sausage Processing, Processed Meat

Birmingham, E.; Naumann, H. D.; Hedrick, H. B. 1966. Relation Between Muscle Firmness And Fresh Meat Stability. Food Technology 20:1222

Muscle Firmness, Meat Stability

Board, P. W.; Cowell, N. D.; Hicks, E. W. 1960. Studies In Canning Processes. Iii. The Cooling Phase Of Processes For Products Heating By Conduction. Food Research 25:449

Heating Point, Conduction, Cooling Phase, Retort Process, Heating Rate, Cooling Rate, Cooling Curve, Cooling Time, Bean, Cream-Style Corn, Meat, Lethal Value, Ball's Equation

Borchert, L. L.; Greaser, M. L.; Bard, J. C.; Cassens, R. G.; Briskey, E. J. 1967. Electron Microscopy Of A Meat Emulsion. Journal of Food Science 32:419

Meat Emulsion, Emulsion Stability, Meat Trimming, Emulsifying Capacity

Borton, R. J.; Webb, N. B.; Bratzler, L. J. 1968. Emulsifying Capacities And Emulsion Stability Of Dilute Meat Slurries From Various Meat Trimmings. Food Technology 22:506

Meat Emulsion, Meat Trimming, Emulsion Stability, Emulsifying Capacity

Bratzler, L.J. 1932. Measuring the tenderness of meat by means of a mechanical shear. M.S. Thjesis, Kansas State University, Manhattan.

Bratzler, L. J. 1949. Determining The Tenderness Of Meat By The Use Of The Warner-Bratzler Method. Proceedings Second Annual Reciprocal Meat Conference, June 15-16, 1949 2:117

Warner-Bratzler Shear Apparatus, Meat Tenderness

Bratzler, L. J. 1948. Review Of Current Research In Freezing, Curing, Canning, And Dehydration Of Meat. The Reciprocal Meat Conference, June 15-16, 1948, Stevens Hotel, Chicago, Il. Published By National Live Stock And Meat Board, 407 South Dearborn Street, Chicago 5, Il. P. 176

Meat Freezing, Meat Curing, Meat Canning, Meat Dehydration

Breidenstein, B.C. 1988January. Changes in consumer attitudes toward red meat and their effect onmarketing strategy. Food Technology :112.

Briggs, G.M. 1985. Muscle foods and human health. Food Technology 39(2): 54.

Brown, H. B.; Spodnik, M. J. 1961. Meat For Low-Fat Diets. Journal Of The American Dietetic Association 38:540

Low Fat Diet, Meat

Bryan, J. M. 1951. The Electrometric Estimation Of Chloride In Meat. Iv. The Origin Of Errors And Suggestions For Their Elimination. Journal Of The Science Of Food And Agriculture 2:562

Electrometric Analysis, Meat Chloride

Burke, M. V.; Steinkraus, K. H.; Ayres, J. C. 1950. Methods For Determining The Incidence Of Putrefactive Anaerobic Spores In Meat Products. Food Technology 4:21

Meat Putrefactive Anaerobe, Meat Bacteria

Burnett, F.; Shalla, E. M. 1930. Determination Of The Amount Of Edible Meat As Affected By Methods Of Preparation. Journal Of The American Dietetic Association 6:239

Meat Roasting, Meat Butcher Loss, Meat Fat Trimming, Meat Edible Portion, Meat Waste, Meat Shrinkage, Meat Number Of Serving, Meat Scrap

Buxbaum, R.E., T. Dennerll, S. Weiss, S.R. Heidemann. 1987March 20. F-actin and microtubule suspensions as indeterminate fluids. Science 235: 1511.

Campbell Soup Company. 1961. Proceedings Flavor Chemistry symposium

Contents

Cambell Soup Company. 1963January. Proceedings Meat Tenderness Symposium. Camden, New Jersey.

Contents

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Kaanane, A. and T.P. Labuza. 1985. change in available lysine loss reaction rate in fish flour due to an aw change induced by a temperature shift. Journal Food Science 50: 582.

Karmas, E. and E. Lauber. 1987. Novel products from underutilized fish using combined processing technology. l Journal Food Science 52: 7.

Karvinen, V.-P., D.H. Bamford, and B. Granroth. 1982. Changes in muscle subcellular fractions of Baltic herring (Clupea harengus membras) during cold and frozen storage. Journal Sci. Food Agric. 33: 763-770.

Kastner, C.L. and R.L. Henrickson. 1969. Providing uniform meat cores for mechanical shear force measurement. Journal Food Science 34:603.

Lkatp. T/. L/ Loligawa. amd J/ Jauatsi/ 1986. Occurrence of the mutagens 2-amino-3,8-dimethylimidazo (4,5-f)quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo (4,5-f)quinoxaline (4,8-Me2IQx) in some Japanese Smoked, Dried Fish products. Journal Agric. Food Chem. 34: 810-814.

Kastner, C.L. and R.L. Henrickson. 1969. Providing uniform meat cores for mechanical shear force measurement. Journal Food Science 34:603.

Kawana, F.S. 1986March. Market development for new seafood products. Food Technology 40(3): 125.

Khayat, A. and D. Schwall. 1983July. Lipid oxidation in seafood. Food Technology :130.

Koch, R.M., L.V. Cundiff, and K.E. Gregory. 1995. Direct and maternal genetic responses to selection for weaning or yearling weight or for yearling weight and muscle score in hereford cattle. Journal Animal Science 73:2951.

Kim, J.M. and C.M. Lee. 1987. Effect of starch of textural properties of surimi gel. Journal Food Science 52: 722.

Kim, S.H., J.S. Wishnok, and S.R. Tannenbaum. 1985. Formation of N-nitrosdimethylamine in Korean seafood sauce. Journal of Agricultural and Food Chemistry 33: 17.

Knecht, D.A. and W.F. Loomis. 1987May 29. Antisense RNA inactivation of myosin heavy chain gene expression in Dictyostelium discoideum. Science 236: 1081.

Knipe, C.L., D.G. Olson, and R.E. Rust. 1985. Effects of selected inorganic phosphates, phosphate levels and reduced sodium chloride levels on protein solubility, stability and pH of meat emulsions. J. Food Sci. 50(4): 1010-1013.

Knipe, C.L., D.G. Olson, and R.E. Rust. 1985. Effects of sodium hydroxide and selected inorganic phosphates on the characteristics of reduced sodium meat emulsions. J. Food Sci. 50: 1017.

Knorr, D. and J.M. Regenstein. 1983. A simple method for evaluating textural changes of frozen fish minces. Journal Food Science 48: 292.

Konagaya, S. and K. Amano. 1971. Studies on jellied meat of tuna-II. An observation of muscle cell-fragments from the jellied meat of yellowfin tuna. Bulletin of the Japanese Soociety of Scientific Fisheries 37(9): 904.

Kosak, P.H. and R.T. Toledo. 1981. Effects of microbiological decontamination on the storage stability of fresh fish. Journal Food Science 46: 1012.

Kraybill, H. R. 1943. The Dehydration Of Meat. Proceedings Of The Institute Of Food Technology 4:90

Dried Meat Processing

Kraybill, H. R. 1943. The Dehydration Of Meat. Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 90

Dried Meat, Dehydration, Air Drier, Rotary Air Drier

Krezeminski, L. F.; Bartal, A.; Landmann, W. A. 1965. Rapid Potentionmetric Method For Determining Sodium Chloride In Cured Meat. Food Research 30:52

Potentiometer, Cured Meat, Sodium Chloride

Krishnamoorthy, R.V., A. Venkataramiah, G.J. Lakshmi, P. Biesiot. 1979. Caloric densities of shellfish meat and meat fats. Journal Agric. Food Chem. 27: 1125.

Kruggel, W. G.; Field, R. A. 1971. Soluble Intramuscular Collagen Characteristics From Stretched And Aged Muscle. Journal Of Food Science 36:1114

Meat Protein Sedimentation, Meat Hydroxyproline, Meat Collagen, Meat Intramuscular Collagen, Guanidine Hydrochloride

Kruggel, W. G.; Field, R. A.; Miller, G. J. 1970. Physical And Chemical Properties Of Epimysial Acid-Soluble Collagen From Meats Of Varying Tenderness. Journal Of Food Science 35:106

Meat Shear Value, Meat Tenderness, Meat Collagen, Meat Protein, Sedimentation, Warner-Bratzler Shear Apparatus, Meat Hydroxyproline, Meat Collagen, Meat Protein, Viscosity, Ostwald Viscometer, Meat Amino Acid

Krzynowek, J. 1985. Sterols and fatty acids in seafood. Food Technology 39(2): 61.

Krzynowek, J., D. Peton, and K. Wiggin. 1984. Proximate composition, cholesterol, and calcium content in mechanically separated fish flesh from three species of the Gadidae family. Journal Food Science 49: 1182.

Kunsman, J. E.; Field, R. A. 1976. The Lipid Content Of Mechanically Deboned Red Meats. Journal Of Food Science 41:1439

Deboned Red Meat, Meat Lipid

Kunsman, J. E.; Riley, M. L. 1975. A Comparison Of Hydrogen Sulfide Evolution From Cooked Lamb And Other Meats. Journal Of Food Science 40:506

Lamb Cooking Method, Lamb Cooking Time, Lamb Cooking Temperature, Lamb Fat, Lamb Protein, Lamb Hydrogen Sulfide, Beef Cooking Method, Beef Cooking Time, Beef Cooking Temperature, Beef Fat, Beef Protein, Beef Hydrogen Sulfide, Pork Cooking Method, Pork COoking Time, Pork Cooking Temperature, Pork Protein, Pork Hydrogen Sulfide, Pork Fat

Kurtz, G. W. 1959. The Chemistry Of Meat Flavor-- A Review. Proceedings Of The Eleventh Research Conference. Sponsored By The Research Advisory Council Of The American Meat Institute Foundation At The University Of Chicago, March 26-27, 1959. Amif Circular No. 50, July, 1959. P. 95

Meat Flavor

Kutnink, M.A. and S.T. Omaye. 1987. Determination of ascorbic acid, erythorbic acid, and uric acid in cured meats by high performance liquid chromatography. Journal Food Science 52(1): 53.

Kvitka, E.F., T.-S. Chen. 1982. Fish protein concentrate as a protein supplement in four baked products. Home Economics Research Journal 11(2):159.

Kwon, T. W.; Watts, B. M. 1963. Determination Of Malonaldehyde By Ultraviolet Spectrophotometry. Journal Of Food Science 28:627

Malonaldehyde, Cured Meat, Meat, Fish, Pea, Rat Ration

Kylen, A. M.; Mcgrath, B. H.; Hallmark, E. L.; Van Duyne, F. O. 1964. Microwave And Conventional Cooking Of Meat. Thiamine Retention And Palatability. Journal Of The American Dietetic Association 45:139

Meat Thiamin, Sensory Evaluation, Cooking, Microwave

Laakkonen, E. 1973. Factors Affecting Tenderness During Heating Of Meat. Advances In Food Research 20:257

Heat Transfer, Water-Holding Capacity, Postmortem, Muscle, Meat, Tenderness

Laleye, L.C., B.H. Lee, R.E. Simard, L. Carmichael, and R.A. Holly. 1984. Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, Temperature and duration of storage on microflora changes. Journal of Food Science 49: 827. Laleye, L.C., B.H. Lee, R.E. Simard, L. Carmichael, and R.A. Holley. 1984. Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes. Journal of Food Science 49: 832. Lampitt, L. H.; Baker, L. C.; Brown, K. P. 1954. Connective Tissue Of Meat. Iv. Comparison Of Methods For Determining Collagen In Meat. Journal Of The Science Of Food And Agriculture 5:343

Collagen Analysis, hydroxyproline

Lampitt, L. H.; Baker, L. C.; Brown, K. P 1952. Connective Tissue Of Meat: I. Separation And Determination. Journal Of The Science Of Food And Agriculture 3:367

Meat, Connective Tissue

Landmann, W. A.; Batzer, O. F. 1966. Influence Of Processing Procedures On Chemistry Of Meat Flavors. Journal Of Agricultural And Food Chemistry 14:210

Meat, Flavor

Landrock, A. H.; Wallace, G. A. 1955. Discoloration Of Fresh Red Meat And Its Relationship To Film Oxygen Permeability. Food Technology 9:194

Meat, Color, Package. Film Oxygen Permeability

Lane, J. P.; Bratzler, L. J. 1962. Spectrophotometric Estimation Of Metmyoglobin In Frozen Meat Extracts. Journal Of Food Science 27:343

Frozen Meat, Metmyoglobin

Lauck, R. M. 1975. The Functionality Of Binders In Meat Emulsions. Journal Of Food Science 40:736

Meat, Emulsion, Meat, Binder

Lawrie, R. A. 1968. Chemical Changes In Meat Due To Processing-A Review. Journal Of The Science Of Food And Agriculture 19:233

Review Article, Meat, Postmortem, Meat, Chilling, Meat, Cooking, Meat, Canning, Meat, Freezing, Meat, Freeze Drying, Meat, Dehydration, Meat, Curing, Meat, Sausage Processing, Meat, Ionizing Radiation

Ledward, D. A. 1978. Cooked Meat Color. Journal Of Food Science 43:Iii

Meat, Color, Meat

Ledward, D. A. 1971. On The Nature Of Cooked Meat Hemoprotein. Journal Of Food Science 36:883

Meat, Meat, Hemoprotein

Ledward, D. A. 1974. On The Nature Of Haematin-Protein Bonding In Cooked Meat. Journal Of Food Technology 9:59

Amino Acid , Guanadine, Arginine, Lysine Amino Group, Chromatography, Haematin

Ledward, D. A.; Lawrie, R. A. 1975. A Note On The Dependence Of Meat Texture On The Temperature Of Measurement. Journal Of The Science Of Food And Agriculture 26:691

Meat, Texture, Temperature

Lee, C.M. 1984November. Surimi process technology. Food Technology 38(11): 69.

Lee, K. and J.L. Greger. 1983. Bioavailability and chemistry of iron from nitrite-cured meats. Food Technology 37(10): 139.

Lee, M.H., K.W. Song. 1977. Studies on the water holding capacity of meat affected by phosphates. Korean J. Animal Science 19(6): 438-445.

Lee, S. H.; Cassens, R. G.; Fennema, O. R. 1976. Effect Of Muscle Type On Residual Nitrite In Cured Meat. Journal Of Food Science 41:100

Cured Meat, Nitrite

Lee, Y. B.; Greaser, M. L.; Rickansrud, D. A.; Hagberg, E. C.; Briskey, E.J. 1975. Quantitative Determination Of Soybean Protein In Fresh And Cooked Meat-Soy Blends. Journal Of Food Science 40:380

Soybean, Protein, Meat-Soy Blend

Lee, Y. B.; Rickansrud, D. A.; Hagberg, E. C.; Forsythe, R. H. 1976. Detection Of Various Nonmeat Extenders In Meat Products. Journal Of Food Science 41:589

Meat, Extender, Meat, Protein, Soybean Protein, Cottonseed Flour, Flour, Protein, Cottonseed Protein Concentrate, Protein, Peanut Protein Concentrate, Protein, Electrophoresis

Leverton, R. M. 1957. The Fat, Protein And Calorie Value Of Cooked Meats. Proceedings Of The Ninth Research Conference. American Meat Institute, March 21 And 22, 1957. Page 101

Meat, Fat, Meat, Protein, Meat, Calorie, Fat, Protein, Calorie

Leverton, R. M.; Mcmillan, T. J.; Peters, M. 1944. Blood Regeneration In Women Blood Donors. I. Effect Of Generous Amount Of Meat And Milk In Diet. Journal Of The American Dietetic Association 20:747

Blood, Degeneration, Milk, Meat

Levie, A. 1968. Convenience Meats. Cornell Hotel And Restaurant Administration Quarterly 9(3):85

Convenience Meat, Meat, Specification

Levie, A. 1967. Meat Palatability. Cornell Hotel And Restaurant Administration Quarterly 8(1):80

Meat, Palatability, Meat, Appearance, Meat, Flavor, Meat, Odor, Meat, Texture, Meat, Juiciness

Licciardello, J. J.; Nickerson, J. T. R.; Goldblith, S. A. 1966. A Research Note: Observations On Radio-Pasteurized Meats After 12 Years Of Storage At Refrigerator Temperatures Above Freezing. Food Technology 20:1232

Radio Pasteurized Meat, Meat, Storage

Li-Chan, E., S. Nakai, and D.F. Wood. 1985. Relationship between functional (fat binding, emulsifyng) and physicochemical properties of muscle proteins. Effects of heating, freezing, pH and species. J. Food Sci. 50(4): 1034-1040.

Li-Chan, E., S. Nakai, and D.F. Wood. 1984. Hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties. Journal of Food Science 49: 345.

Lin, C.S. and J.F. Zayas. 1987. Microstructural comparisons of meat emulsions prepared with corn protein emulsified and unemulsified fat. Journal Food Science 52: 267.

Lin, C.S. and J. Zayas. 1987. Influence of corn germ protein on yield and quality characteristics of comminuted meat products in a model system. Journal of Food Science 52(3): 545.

Lin, K.C., J.T. Keeton, C.L. Gilchrist and H.R. Cross. 1988. comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters. J. Food Sci. 53(6): 1592.

Liu, H. 1970. Catalysts Of Lipid Peroxidation In Meats. 1. Linoleate Peroxidation Catalyzed By Metmb Or Fe(Ii)-Edta. Journal Of Food Science 35:590

Linoleate Peroxidation, Meat, Lipid Peroxidation

Liu, H. 1970. Catalysts Of Lipid Peroxidation In Meats. 2. Linoleate Oxidation Catalyzed By Tissue Homogenates. Journal Of Food Science 35:593

Meat, Heme, Meat, Catalytic Activity, Linoleate Oxidation, Meat, Lipid Oxidation

Locker, R. H.; Davey, C. L.; Nottingham, P. M.; Haughey, D. P.; Law, N. H. 1975. New Concepts In Meat Processing. Advances In Food Research 21:157

Meat, Processing

Longree, K.; Moragne, L.; Bell, B. A.; White, J. C. 1963. Time-Temperature Studies Of Baked Loaves, Meat, Fish And Poultry. Journal Of The American Dietetic Association 42:500

Baking Time, Baking Temperature, Meat, Fish, Poultry, Bread

Longree, K. 1964. Cooling Fluid Food Under Agitation. Journal Of The American Dietetic Association 44:477

Agitation, Large Batch, Whitesauce, Custard, Cooling Rate, Temperature, Rate Of Agitation, Refrigeration, Chowder, Cream Soup, Navy Bean, Soup, Chop Suey, Vegetable, Soup, Meat,Vegetable, Stew, Heat Transfer Coefficient, Heat Capacity, Cooling Time

Lorand, L. 1964. Relaxing Particles Of Skeletal Muscle. Federation Proceedings 23:905

Relaxing Particle

Lorenz, K. 1975. High Altitude Food Preparation And Processing. Crc Critical Reviews Of Food Technology 5(4):403

Altitude Food Preparation, Amylograph, Mixograph, Viscosity , Water Binding Capacity, Bread, Yeast, Fermentation Time, Oven Spring, Bread, Baked Product, Softness, Cookie, Cake, Specific Gravity, Cake Formula, Popover, Cream Puff, Biscuit, Muffin, Quickbread, Pie Crust, Deep Fat Frying, Vegetable, Microwave Cooking, Meat, Egg

Lorenz, K. 1936. Microwave Cooking At High Altitudes. Microwave Energy Applications. Newsletter 9(1):3

Heating Time, Heating Temperature, Equipment Altitude, Apple, Squash, Potato, Scrambled Egg, Ground Meat, Pea Split Soup

Love, J.D. 1983. The role of heme iron in the oxidation of lipids in red meats. Food Technology 37(7): 117.

Lowe, B.; Crain, E.; Amick, G.; Riedesel, M.; Peet, L. J.; Smith, F. B.; Mc Clug, B. R.; Shearer, P. S. 1952April. Defrosting And Cooking Frozen Meat. Agricultural Experiment Station, Iowa State College, Ames, Iowa. Research Bulletin 385

Beef, Veal, Lamb, Pork, Thawing, Aroma, Flavor, Texture, Tenderness, Juiciness, Sensory Evaluation, Broiling, Braising, Roasting, Cooking Time, Cooking Loss, Evaporation Loss, Drip Loss, Bone

Lu, J.; Townsend, W. E. 1973. Feasibility Of Adding Freeze-Dried Meat In The Preparation Of Fermented Dry Sausage. Journal Of Food Science 38:837

Dry Sausage Fermentation, Freeze-Dried Sausage

Lufkin, P. E. 1968. Refrigeration Of Meat. Cornell Hotel And Restaurant Administration Quarterly 8(4):76

Meat, Refrigeration

Lui, H.; Watts, B. M. 1970. Catalysts Of Lipid Peroxidation In Meats. 3. Catalysts Of Oxidative Rancidity In Meats. Journal Of Food Science 35:596

Oxidative Rancidity, Lipid Peroxidation, Meat, Rancidity

Lushbough, C. H.; Hellen, B. S.; Weir, E.; Schweigert, B. S. 1962. Thiamine Retention In Meats After Various Heat Treatments. Journal Of The American Dietetic Association 40:35

Meat, Thiamin

Lusk, G., M. Karel and S.A. Goldblith. 1964. Thermal conductivity of some freeze-dried fish. Food Technology 18: 1625.

Luten, J.B. 1981. An automated fluorimetric method for the determination of histamine in canned fish products. Journal Food Science46:958.

Luyet, B. J. 1964. Effects Of Freezing On Muscle Tissue. Proceedings. 17th Annual Reciprocal Meat Conference, June 10-12, 1964, University Of Wisconsin, Madison, Wisconsin. Published By National Livestock And Meat Board, 36 South Wabash Avenue, Chicago, Il. P. 210

Frozen Meat, Freezing

Luyet, B. J. 1959. The Freezing Of Tissues As Seen At The Molecular Level. Proceedings Of The Eleventh Research Conference. American Meat Institute Foundation, March 26 And 27, 1959. Page 39

Meat, Freezing Tissue

Lycometros, C.; Brown, W. D. 1973. Effects Of Gamma Irradiation On Myoglobin. Journal Of Food Science 38:971

Myoglobin, Gamma Radiation

Ma, L.Y., J.C. Deng, E.M. Ahmed, J.P. Adams. 1983. Canned shrimp texture as a function of its heat history. Journal Food Science 48(2):360-363.

Macfarlane, J. J. 1974. Pressure-Induced Solubilization Of Meat Proteins In Saline Solution. Journal Of Food Science 39:542

Meat Protein

Macfarlane, J. J.; Mckenzie, I. J. 1976. Pressure-Induced Solubilization Of Myofibrillar Proteins. Journal Of Food Science 41:1442

Myofibrillar Protein

Macfarlane, P. G.; Marer, J. M. 1966. A Research Note: An Apparatus For Determining The Tenderness Of Meat. Food Technology 20:838

Meat, Tenderness, Texture

Mackintosh, D. L. 1949. Factors Causing Undesirable Meat Flavors. Proceedings. Second Annual Reciprocal Meat Conference, June 15-16, 1949, Chicago, Il. Published By National Live Stock And Meat Board, 407 South Dearborn Street, Chicago 5, 16. P. 155

Beef Flavor, Lamb Flavor, Pork Flavor, Frozen Meat Flavor, Meat Aging, Meat Off-Flavor

Macy Jr., R. L.; Naumann, H. D.; Bailey, M. E. 1964. Water-Soluble Flavor And Odor Precursors Of Meat. 1. Qualitative Study Of Certain Amino Acids, Carbohydrates, Non-Amino Acid Nitrogen Compounds, And Phosphoric Acid Esters Of Beef, Pork And Lamb. Journal Of Food Science 29:136

Pork Flavor Precursor, Pork Odor Precursor, Pork Nonamino Acid Nitrogen, Pork, Meat, Phosphoric Acid, Pork Carbohydrate, Beef Flavor Precursor, Beef Odor Precursor, Beef Nonamino Acid Nitrogen, Beef Phosphoric Acid, Beef Carbohydrate, Lamb Flavor Precursor, Lamb Odor Precursor, Lamb Nonamino Acid Nitrogen, Lamb Phosphoric Acid, Lamb Carbohydrate

Macy, I. G.; Outhouse, J. 1924. A Resume Of Investigations Of Cottonseed Flour As Human Food. Journal Of Home Economics 16:630

Ash, Protein, Crude Fiber, Water, Meat, Cottonseed Flour, Cottonseed Meal, White Wheat Flour

Madden, J.M., B.A. McCardell and R. B. Read, Jr. 1982March. Vibrio Chlorerae in shellfish from U.S. coastal waters. Food Technology 36(3):93.

Madril, M.T. and J.N. Sofos. 1986. Interaction of reduced NaCl, Sodium acid pyrophosphate and pH on the antimicrobial activity of comminuted meat products. Journal of Food Science 51(5): 1147-1151.

Mai, J., J. Shimp, J. Weihrauch and J.E. Kinsella. 1978. Lipids of fish fillets: Changes following cooking by different methods. Journal Food Science 43: 1669.

Maia, E., D.B. Rodriguez-Amaya, and M.A.C. Moraes. 1983. Sensory and chemical evaluation of the keeping quality of the Brazillan freshwater fish Prochilodus scrofa in ice storage. Journal Food Science 48: 1075.

Makinodan, Y., H. Toyohara, and E. Niwa. 1985. Implication of muscle alkaline proteinase in the textural degradation of fish meat gel. Journal of Food Science 50: 1351.

Mann, I. 1964. Game Animals As Meat Sources. Vitamin Content And Amino Acid Composition Of Some African Game Animals. Journal Of Agricultural And Food Chemistry 12:374

Elephant, Amino Acid, Phenylalanine, Isoleucine, Leucine, Tryptophan, Lysine, Valine, Methionine, Arginine, Histidine, Alanine, Ammonia, Aspartic Acid, Cysteine, Cysteic Acid, Glutamic Acid, Glycine, Hydroxyproline, Serine, Tyrosine, Vitamin B12, Pantothenic Acid, Nicotenic Acid, Vitamin B6, Riboflavin, Thiamin, Kongoni, Wildebeeste, Zebra, Beef, Mutton, Pork

Manu-Tawiah, W., L.L. Ammann, J.G. Sebranek, and R.A. Molins. 1991. Extending the color stability and shelf life of fresh meat. Food Technology : 94.

Marbach, E. P.; Doty, D. M. Food Irradiation. Sulfides Released From Gamma-Irradiated Meat As Estimated By Condensation With N. N-Dimethyl-P-Phenylenediamine Year 1956 Journal Of Agricultural And Food Chemistry 4:881

Irradiated Meat Hydrogen Sulfide, Gamma Radiation

Marsh, B. B. 1977. The Basis Of Tenderness In Muscle Foods. Journal Of Food Science 42(2):295

Meat, Tenderness, Collagen, Cold Shortening, Cooling Rate

Marsh, B. B.; Carse, W. A. 1974. Meat Tenderness And The Sliding-Filament Hypothesis. Journal Of Food Technology 9:129

Meat Tenderness, Sliding-Filament Hypothesis

Marsh, B. B.; Leet, N. G. 1966. Studies In Meat Tenderness. Iii. The Effects Of Cold Shortening On Tenderness. Journal Of Food Science 31:450

Meat Tenderness, Cold Shortening

Marsh, B. B.; Leet, N. G.; Dickson, M. R. 1974. The Ultrastructure And Tenderness Of Highly Cold-Shortened Muscle. Journal Of Food Technology 9:141

Cold Shortening, Sternomandibularis, Tenderometer, Sarcomere Length, Meat Tenderness

Marsh, B. B.; Snow, A. 1950. A Simple Tissue Homogenizer. Journal Of The Science Of Food And Agriculture 1:190

Tissue Homogenizer

Marsh, B. B.; Woodhams, P. R.; Leet, N. G. 1966. Studies In Meat Tenderness. I. Sensory And Objective Assessments Of Tenderness. Journal Of Food Science 31:262

Meat Tenderness, Sensory Evaluation

Marsh, B. B.; Woodhams, P. R.; Leet, N. G. 1968. Studies In Meat Tenderness. 5. The Effects On Tenderness Of Carcass Cooling And Freezing Before The Completion Of Rigor Mortis. Journal Of Food Science 33:12

Meat Tenderness, Carcass, Cooling, Carcass, Freezing, Rigor Mortis

Martin, A.H., H.T. Fredeen, and G.M. Weiss. 1970. Effects of sampling location and carcass fatness on tenderness of steaks from the longissimus dorsi of yearling Shorthorn bulls. Can. J. Animal Science 50:235.

Martin, S.; Batzer, O. F.; Landmann, W. A.; Schweigert, B. S. 1962. Meat Irradiation, The Role Of Glutathione And Methionine In The Production Of Hydrogen Sulfide And Methyl Mercaptan During Irradiation Of Meat. Journal Of Agricultural And Food Chemistry 10:91

Irradiated Meat, Meat, Methyl Mercaptan, Meat, Hydrogen Sulfide, Meat, Glutathione, Meat, Methionine

Martins, C. B.; Whitaker, J. R. 1968. Catheptic Enzymes On Meat Tenderization. 1. Purification Of Cathepsin D And Its Action On Actomyosin. Journal Of Food Science 33:59

Meat Tenderization, Meat Cathepsin, Meat Actomyosin

Manu-Tawiah, W., L.L. Ammann, J.G. Sebranek, and R.A. Molins. 1991. Extending the color stability and shelf life of fresh meat. Food Technology : 94.

Mattey, M.; Parson, A. L.; Lawrie, R. A. 1970. Quantitative Identification Of Meat Species After Heating. Journal Of Food Technology 5:41

Meat

Maxwell-Miller, G., R.V. Josephson, A.A. Spindler, D. Holloway-Thomas, M.W. Avery, and C.F. Phleger. 1982. Chilled (5C) and frozen (-18C) storage stability of the puple-hinge rock scallop, Hinnites multirugosus gale. Journal Food Science 47: 1654.

Mccay, C. M. 1944. Studies Of Consumption, And Salvage Of Meat Carcass Fat. Journal Of The American Dietetic Association 20:614

Carcass Fat

McDonald, R.E. and H.O. Hultin. 1987. some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. Journal Food Science 52: 15.

Medwadowski, B.F., J. Van Der Veen, and H.S. Olcott. 1967. Nature of the residual lipids in fish protein concentrate (FPC). Journal Food Science 32: 361.

Melton, S.L. 1983. Methodology for following lipid oxidation in muscle foods. Food Technology 37(7): 105.

Middlebrooks, B.L., P.M. Toom, W.L. Douglas, R.E. Harrison, and S. McDowell. 1988. Effects of storage time and temperature on the microflora and amine development in Spanish mackerel (Scomberomorus maculatus). Journal Food Science 53: 1024.

Miller, R., J. Spinelli, and J.K. Babbitt. 1983. Effect of heat and alkali on lysinolalanine formation in fish muscle. Journal Food Science 48: 296.

Miller, S.A. 1980. Balancing the risks regarding the use of nitrites in meats. Food Technology 34(5): 254.

Mittal, G.S. and W.R. Usborne. 1985. Meat emulsion extenders. Food Technology 39(4): 121.

Mittal, G.S., C.Y. Wang, and W.R. Usborne. 1987. Smokehouse process conditions for meat emulsion cooking. J. Food Sci. 52(5): 1140-1146, 1154.

Montecalvo, J. Jr., S.M. Constantinides, and C.S. T. Yang. 1984. Enzymatic modification of fish frame protein isolate. Journal Food Science 49: 1305.

Montecalvo, J. Jr., S.M. Constantinides, and C.S. T. Yang. 1984. Optimization of processing parameters for the preparation of flounder frame protein product. Journal Food Sci. 49: 172.

Montgomery, J.C. and J.A. Macdonald. 1987January 9. Sensory tuning of lateral line receptors in antarctic fish to the movements of planktonic prey. Science 235: 195.

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Mullis, R.M. and P. Pirie. 1988February. Lean meats make the grade-a collabortive nutrition intervention program. Journal American Dietetic Association 88(2): 191.

Murray, A.C., L.E. Jeremiah, and A.H. Martin. 1983. Muscle fibre orientation and its effect on measurements of tenderness of bovine longissimus dorsi muscle. Journal Food Technology 18:607.

Murray, A.C. and A.H. Martin. 1980. Effect of muscle fiber angle on Warner-Bratzler shear values. Journal Food Science 45:1428.

Nakayama, T., and Y. Sata. 1971. Relationship between binding quality of meat and myofibrillar proteins. III. Contribution of myosin A and actin to rheological properties of heat minced-meat gel. J. Tex. Stud. 2:75.

Nakayama, T., and Y. Sato. 1972. Relationships between binding quality of meat and myofibrillar proteins. V. Effect of "setting" and pyrophosphate on rheological properties of heated minced-meat gel. J. Texture Stud. 3:359.

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Nes, I.F., and R. Skjelkvale. 1982. Effect of natural spices and oleoresins on Lactobacillus platarum in the fermentaito of dry sausage. J. Food Sci. 47: 1618.

Newton, R. C.; Piskur, M. M.; Ramsbottom, J. M.; Robinson, H.E.; Mclean, B. B. 1937. Review Of Literature On Meat For 1936. Food Research 2:581

Meat Moisture, Cured Meat Adulterant, Food Poisoning, Aging, Postmortem, Nutrient Composition, Enzyme, Moist, Moisture, Enzymeure, Cured Meat Moisture, Enzymeerant Moisture, Enzyme, Enzymrtem, Enzymemort, Moisture, Enzymeem, Nut, Enzymerient, Enzymeion

Nicholas, D. J. D. Nitrite Safety Council. 1980July. A survey of nitrosamines in sausages and dry-cured meat products. Food Technology 34(7): 45.

Noble, I.T., E.G. Halliday, and H.K. Klaas. 1934. Studies on tenderness and juiciness of cooked meat. J. Home Econ. 26: 238.

Nobel, I. 1965. Thiamine And Riboflavin Retention In Braised Meat. Journal Of The American Dietetic Association 47:205

Meat Braising, Meat Thiamin, Meat Riboflavin, Braising

Noble, I. 1970. Thiamine And Riboflavin Retention In Cooked Variety Meats Journal Of The American Dietetic Association 56:225

Variety Meat Thiamin, Variety Meat Riboflavin

Noda, I., J.N. Sofos, and C.E. Allen. 1977. A research note. Nutritional evaluation of all-meat and meat-soy wieners. J. Food Sci. 42:567.

Noel, W.A., W.e. Gray, O.G. Hankins, and R.S. Hollingshead. 1945. Processing equipment used in emergency meat dehydration research by United States department of Agriculture. Food Res. 10:379.

Noel, W. A.; Gray, W. E.; Hankins, O. G.; Hollingshed, R. S. 1945. Processing Equipment Used In Emergency Meat Dehydration Research By U.S. Department Of Agriculture. Food Research 10:379

Meat Dehydration

Nold, J.G., A.H. Kang, and J. Gross. 1970. Collagen molecules: distribution of alpha chains. Scinece 170:1096.

Nollman, D.S., and D.E. Pratt. 1972. Protein concentrates and cellulose as additives in meat loaves. J. Am. Dietet. A. 61:658.

Nunez-Dominguez, R., L.D. Van Vleck, and L.V. Cundiff. 1995. Prediction of genetic values of sires for growth traits of crossbred cattle using a multimvariate animal model with heterogeneous variances. Journal Animal Science 73:2940.

Nykvist, W.E., and R.v. Decareau. 1975. Microwave meat roasting. Microwave Energy Applications Newsletter 8(3):12.

Obanu, Z.A., D.A. Ledward, and R.A. Lawrie. 1975. The protein of intermediate moisture meat stored at tropical temperature. I. Changes in solubility and electrophoretic pattern. J. Food Technol. 10:657.

Obanu, Z.A., D.A. Ledward, and R.A. Lawrie. 1975. The protein of intermediate moisture meat stored at tropical temperature. II. Effect of protein changes on some aspects of meat quality. J. Food Technol. 10:657.

Obanu, Z.A., R.J. Biggin, R.J. Neale, D.A. Ledward, and R.A. Lawrie. The protein of intermediate moisture meat stored at tropical temperature. IV. Nutritional quality. J. Food Technol. 11:575.

Ogilvy, W. S.; Ayres, J. C. 1951. Post-Mortem Changes In Stored Meats. Iii. The Effect Of Atmospheres Containing Carbon Dioxide In Prolonging The Storage Life Of Frankfurters. Food Technology 5:300

Frankfurter Atmosphere Carbon Dioxide, Frankfurter Storage Temperature, Frankfurter Storage Time, Frankfurter Storage Life

Ogilvy, W. S.; Ayres, J. C. 1953. Post-Mortem Changes In Stored Meats. V. Effect Of Carbon Dioxide On Microbial Growth On Stored Frankfurters And Characteristics Of Some Microorganisms Isolated From Them. Food Research 18:121

Frankfurter Postmortem, Frankfurter Microorganism, Frankfurter Storage

Ohlsson. T., M. Henriques, and N.E. Bengtsson. 1974. Dielectric properties of model meat emulsions at 900 and 2800 MHz in relation to their composition. J. food Sci. 39:1153.

Okayama, T., N. Ando, and Y. Nagata. 1980June. Low-molecular weight sarcoplasm fractions promoting the color formation of cooked cured meat products. Japanese Journal of Zootechnical Science 51(6): 439-442.

Olson, L. E.; Greenwood, D. A.; Nielsen, H. M.; Wilcox, E. B. 1959. Some Techniques For Evaluating The Flavor Of Processed Meat. Food Research 24:696

Processed Meat, Meat Flavor

Orent-Keiles, E.; Hewston, E. M.; Butler, L. 1946. Effects Of Different Methods Of Dehydration On Vitamin And Mineral Value Of Meats. Food Research 11:486

Dehydration, Dried Meat, Meat Vitamin, Meat Mineral

O'shea, J.; Maguire, M. F. 1962. Evaluation Of Fat Content Of Minced Meats By Chromic Acid Oxidation. Journal Of The Association Of Official Agriculture Chemists 45:790

Meat Fat Analysis

Park, S.W. and P.B. Addis. 1987. Cholesterol oxidation products in some muscle foods. Journal of Food Science 52(6): 1500.

Parris, N. 1984July-August. An improved fluorometric method for the determination of ammonia and volatile amines in meat tissue by high-performance liquid chromatography. J. Agric. & Food Chemistry 32: 829-831.

Partmann, W. J. 1971. Contractibility Of Muscle Fibres As A Possible Aid To Judging Textural Changes In Frozen Meats And Fish. Journal Of Texture Studies 2:328

Fish, Fiber, Meat, Fiber, Meat, Texture, Fish, Texture, Frozen Fish, Frozen Meat

Partmann, W. J. 1963. Post-Mortem Changes In Chilled And Frozen Muscle. Journal Of Food Science 28:15

Meat, Postmortem, Frozen Meat

Pasarela, N. R.; Brown, R. G.; Shaffer, C. B. 1962. Insecticide Residues In Meat And Milk, Feeding Of Malathion To Cattle: Residues Analyses Of Milk And Tissue. Journal Of Agricultural And Food Chemistry 10:7

Insecticide, Malathion, Milk, Meat

Patton, S.; Kesler, E. M. 1967. Saturation In Milk And Meat Fats. Science 156:1365

Milk Fat, Meat, Fat

Pearson, A.M., J.I. Gray, A.M. Wolzak, and N.A. Horenstein. 1983July. Safety implications of oxidized lipids in muscle foods. Food Technology 37(7): 121.

Pearson, A. M. 1976. Meat Extenders. Bioscience 26(4):249

Meat Extender, Soybean Flour, Soybean Grits, Soybean Concentrate, Soybean Isolate, School Lunch, Soybean Meal, Peanut, Cottonseed Meal, Peanut, Linseed Meal, Peanut, Peanut Meal, Peanut, Copra, Peanut, Fish Cake, Peanut, Dried Milk, Peanut, Milk, Peanut, Meat, Scrap, Peanut, Gluten Feed, Peanut, Gluten Meal, Peanut

Pearson, A. M.; Burnside, J. E.; Edwards, H. M.; Glasscock, R. S.; Cunha, T . J.; Novak, A. F. 1951. Vitamin Losses In Drip Obtained Upon Defrosting Frozen Meat. Food Research 16:85

Frozen Meat, Meat, Thawing, Meat, Vitamin, Drip Loss

Pearson, D. 1968. Assessment Of Meat Freshness In Quality Control Employing Chemical Techniques: A Review. Journal Of The Science Food And Agriculture 19:357

Meat, Spoilage, Meat, Quality, Review Article

Peet, L.; Nelson, P. M.; Smith, E. A. 1930. Meat In Nutrition. Ii. Some Dietary Factors Influencing Lactation. Journal Of Nutrition 3:313

Meat, Lactation

Perrin, C. H.; Ferguson, P. A. 1957. The Rapid Determination Of Moisture In Meat Products. Journal Of The Association Of Official Agricultural Chemists 40:1093

Meat, Moisture Analysis, Meat, Oven Method

Pettinati, J. D.; Swift, C. E. 1975. Rapid Determination Of Fat In Meat And Meat Products By Foss-Let Solvent Extraction And Density Measurement. Journal Of The Association Of Official Analytical Chemists 58(6):1182

Foss-Let Solvent Extraction, Meat, Fat, Meat, Density, Soxhlet Method

Philbeck, R. H. 1960. Crude Fat Or Ether Extract In Meat And Meat Products. Journal Of The Association Of Official Agricultural Chemists 43:536

Crude Fat, Meat,

Pierson, M. D.; Smoot, L. A. 1982. Nitrite, Nitrite Alternatives, And The Control Of Clostridium Botulinum In Cured Meats. Crc Critical Reviews In Food Science And Nutrition 17(2):141

Nitrite, Clostridium Botulinum, Cured Meat, Review Article, Sodium Nitrite, Color, Antioxidant, Flavor, Antimicrobial Agent, Bacteria, Carcinogen, Nit Rosamine, Nitrate, Botulism, Ph, Food Safety, Heat Processing, Irradiation, Sodium Chloride, Clostridium Perfringen, Sorbate, Bacon

Pircon, L. J.; Loquercio, P.; Doty, D. M. 1953. High-Frequency Cooking. High-Frequency Heating As A Unit Operation In Meat Processing. Journal Of Agricultural And Food Chemistry 1:844

Meat, Processing, High Frequency Heating

Pivnick, H.; Bird, H. 1965. Toxinogenesis By Clostridium Botulinum Types A And E In Perishable Cooked Meats Vacuum-Packed In Plastic Pouches Food Technology 19(7):132(1156)

Pouches, Clostridium Botulinum Type A, Clostridium Botulinum Type B, Clostridium Botulinum Type E, Meat, Safety, Toxicity, Meat, Nitrite, Meat, Sodium Chloride, Meat, Odor, Meat, Appearance, Sensory Evaluation, Meat, Acceptability

Pivnick, H.; Rubin, L. J.; Barnett, H. W.; Nordin, H. R.; Ferguson, P. A.; Perrin, C. H. 1967. Effect Of Sodium Nitrite And Temperature On Toxinogenesis By Clostridium Botulinum In Perishable Cooked Meats Vacuum-Packed In Air-Impermeable Plastic Pouches. Food Technology 21:204

Meat, Clostridium Botulinum, Vacuum Packed Meat, Plastic Pouch, Sodium Nitrite , Packaging

Plitman, M.; Park, Y.; Gomez, R.; Sinskey, A. J. 1973. Viability Of Staphylococcus Aureus In Intermediate Moisture Meats. Journal Of Food Science 38:1004

Meat, Staphylococcus Aureus, Intermediate Moisture Meat, Staphylococcus Aureus

Price, J. F., Editor; Schweigert, B. S., Editor 1971. The Science Of Meat And Meat Products. W. H. Freeman And Company, San Francisco

Book, Meat, Meat

Prior, B. A.; Casaleggio, C.; Vanvuuren, H. J. J. 1977. Psychrometric Determination Of Water Activity In The High As Range. Journal Of Food Protection 40(8):537

Water Activity, Psychrometer, Wescor Mj-55 Microvoltmeter, Dew Point, Bread, Cheddar Cheese, Luncheon Meat, Psychrometer, Methodology

Pritchard, H.; Smith, P. A. 1957. The Composition Of Feeding Meat And Bone Meal Journal Of The Science Of Food And Agriculture 8:668

Bone Meal, Feeding Meat

Purcell, J.C. and E.E. Hubbard. 1986December. Attributes of the livestock slaughter sector in Georgia in the Mid-1980s. The Georgia Agricultural Experiment Stations, College oif Agriculture, The University of Georgia, Research Report 505.

Purchas, R. W. 1973. Some Aspects Of Raw Meat Tenderness: A Study Of Some Factors Affecting Its Change With Cooking And A New Means Of Measurement Journal Of Food Science 38:556

Meat, Tenderness, Meat, Cooking

Radouco-Thomas, C.; Lataste-Dorolle, C.; Zender, R.; Busset, R.; Meyer, H. M.; Mouton, R. F. 1959. The Anti-Autolytic Effect Of Epinephrine In Skeletal Muscle: Non-Additive Process For Preservation Of Meat. Food Research 24:453

Meat, Preservation, Epinephrine

Raeymackus, L. 1982. The Sarcoplasmic Reticulum Of Smooth Muscle Fibers. Zeit. Natur. Sci. C.37(5-6,May:June):481

Sarcoplasmic Reticulum, Smooth Muscle Fiber, Muscle Fiber

Rakosky, J. Jr. 1974. Soy Grits, Flour, Concentrates, And Isolates In Meat Products. Journal Of The American Oil Chemists Society 51(1):123a

Meat-Soy, Soybean Isolate, Soybean Concentrate, Flatus Factor, Protein, Colo r, Soybean Flour, Sloppy Joe-Soy, Sodium, Enzyme, Pet Food, Salisbury Steak-Soy, Bologna-Soy, Baby Food, Gravy, Tacos-Soy

Ramsbottom, J.M., E.J. Strandine, and C.H. Koonz. 1945. Comparative tenderness of representative beef muscles. Food Res. 10:497.

Ranadive, A. S.; Huang, E. A.; Seltzer, E. 1976. Storage Stability And Rehydratability Of Comminuted, Lyophilized And Compressed Meat Products. Journal Of Food Science 41:1122

Compressed Meat, Storage, Meat, Comminution, Meat, Lyophilization

Randall, C. J.; Bratzler, L. J. 1970. Effect Of Smoke Upon Acid Phosphatase Activity Of Smoked Meat. Journal Of Food Science 35:250

Smoked Meat, Acid Phosphatase

Randall, C. J.; Bratzler, L. J. 1970. Effect Of Smoking Process On Solubility And Electrophoretic Behavior Of Meat Proteins. Journal Of Food Science 35:245

Meat, Protein, Smoking, Meat, Smoking

Recio, H.A., J.W. Savell, R.E. Branson, H.R. Cross, and G.C. Smith. 1987. Consumer ratings of restructured beef steaks manufactured to contain different residual contents of conntective tissue. Journal of Food Science 52: 1461-1463, 1470.

Regenstein, J.M., E.A. Foegeding, D.M. Smith, R.C. Whiting. 1988. Meat batters: The role of the aqueous phase. Reciprocal Meat Conference Proceedings 41: 39.

Rehfeld, C. E.; Perman, V.; Sautter, J. H.; Schultze, M. O. 1958. Toxicity In Meat Scrap, Effect Of Trichloroethylene-Extracted Meat Scrap On Young Cattle. Journal Of Agricultural And Food Chemistry 6:227

Meat, Scrap Toxicity, Trichloroethylene

Reineccius, G. A.; Addis, P. B. 1973. A Research Note: Rapid Analysis Of Moisture In Meat By Gas-Liquid Chromatography. Journal Of Food Science 38:355

Meat, Moisture Analysis, Bull, Moisture, Pork, Trim Moisture, Cheek Meat, Moisture, Oven Drying, Thermal Conductivity

Reith, J. F.; Hofsteede, M. J. N.; Langbroek, W. J. 1955. The Nitrogen Content Of Meat And The Calculation Of The Meat Content Of Meat Products. Journal Of The Science Of Food And Agriculture 6:317

Meat, Nitrogen

Reith, J. F.; Szakaly, M. 1967. Formation And Stability Of Nitric Oxide Myoglobin. I. Studies With Model Systems. Journal Of Food Science 32:188

Meat, Myoglobin, Nitric Oxide Myoglobin

Reith, J. F.; Szakaly, M. 1967. Formation And Stability Of Nitric Oxide Myoglobin. Ii. Studies On Meat. Journal Of Food Science 32:194

Meat, Myoglobin, Nitric Oxide Myoglobin

Reithel, F. J. 1963. The Dissociation And Association Of Protein Structures. Advances In Protein Chemistry 18:123

Protein, Review Article

Remington, J. W. 1962. Introduction To Muscle Mechanics, With A Glossary Of Terms. Federation Proceedings 21:954

Muscle Mechanic

Rhee, K. S.; Bratzler, L. J. 1970. Benzo(A)Pyrene In Smoked Meat Products. Journal Of Food Science 35:146

Meat, Benzopyrene, Smoked Meat

Rhee, K.S. 1978. Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. Journal Food Science 43: 1776.

Rice, E. E. 1970. Nutritive Values Of Oil Seed Proteins. Journal Of The American Oil Chemists Society 47:408

Bone Meal, Egg, Corn, Leucine, Lysine, Valine, Arginine, Histidine, Glycine , Biological Value, Rice, Wheat, Flour, Cottonseed Flour, Peanut Flour, Tryptophan, Threonine, Isoleucine, Protein Efficiency Ratio, Gross Energy, metabolizable Energy, Digestibility, Protein, Amino Acid, Soybean Flour, Meat, Fish Meal, Casein, Egg, Soybean Wheat

Rice, E. E.; Robinson, H. E. 1944. Vitamin B-Complex Studies On Dehydrated Meats. Food Research 9:92

Dried Meat, Vitamin B

Rikert, J. A.; Bressler, L.; Ball, C. O.; Stier, E. F. 1957. Factors Affecting Quality Of Prepackaged Meat. Ii. Color Studies. B . Effects Of Storage Time, Storage Temperature, Antioxidants, Bacteria, Light, Freezing And Fat Upon Color Of Product. Food Technology 11(October):567

Meat, Packaging, Antioxidant, Meat, Fat, Meat, Color, Frozen Meat

Rizvi, S. S. H.; Blaisdell, J. L.; Harper, W. J. 1980. Thermal Diffusivity Of Model Meat Analog Systems. Journal Of Food Science 45:1728

Analogs, Thermal Diffusivity, Egg Albumen, Gluten

Roberts, T.A. and A.M. Gibson. 1986April. Chemical methods for controlling clostridium botulinum in processed meats. Food Technology 40(4): 163--172, 176.

Roehe, R. and B.W. Kennedy. 1995. Estimation of gnetic parameters for litter size in canadian yorkshire and landrace swine with each parity of farrowing treated as a different trait. Journal Animal Science 73:2959.

Rose, G. A. 1949. Government Meat Inspection In Canada. Food Technology 3:381

Meat, Inspection

Russell, M. S.; Baldwin, R. E. 1975. Creatine Thresholds And Implications For Flavor Of Meat. Journal Of Food Science 40:429

Meat, Flavor, Meat, Creatine Threshold

Rust, R. E.; Olson, D. G. 1973. Meat Curing Principles And Modern Practice. Koch Supplies Inc., 1411 West 29th Street, Kansas City, Mo. 64108

Color, Nitrate, Meat, Nitrite, Nitrosamine, Curing

Ryan, J.J. and J.A. Dupont. 1974. Chemical analysis of tetracycline residues in animal tissues. Journal of the AOAC 57(4):827.

Sarkin, R. J. 1978. Computerized Cooking Simulation Of Meat Products. Journal Of Food Science 43:1140

Heating Curve, Ham, Temperature Curve, Temperature Telemetry, Gammon Steak, Pasteurization Value, Cook Value

Sato, K.; Hegarty, G. R. 1971. Warmed-Over Flavor In Cooked Meats. Journal Of Food Science 36:1098

Additive, Edta, Sodium Tripolyphosphate, Sodium Pyrophosphate, Sodium Citrate, Sodium Ascorbate, Butylated Hydroxytoluene, Butylated Hydroxyanisole, Magnesium Sulfate, Copper Sulfate, Copper Chloride, Silver Nitrate, Iron Chloride, Mercury Chloride, Potassium Cyanide, Iron Powder, Hemoglobin, Myoglobin, Cooking, Boiling Water, Freeze Drying, Column Chromatography, Ascorbic Acid, Perkin 303 Atomic Absorption Spectrophotometer, Hemin, Carbohydrate, Malonaldehyde, Thiobarbituric Acid Test, Meat, Flavor

Sato, K.; Hegarty, G. R.; Herring, H. K. 1973. The Inhibition Of Warmed-Over Flavor In Cooked Meats. Journal Of Food Science 38:398

Meat Warmed-Over Flavor

Satterlee, L. D.; Free, B.; Levin, E. 1973. Utilization Of High Protein Tissue Powders As A Binder/Extender In Meat Emulsions. Journal Of Food Science 38:306

Meat Emulsion, High Protein Tissue Powder, Binder, Extender

Satterlee, L. D.; Lillard, D. A. 1967. A Procedure For Gas Chromatographic Analysis Of Free Amino Acids In Meats. Journal Of Food Science 32:682

Meat Free Amino Acid

Schack, W. R.; Greenberg, R. A.; Blodgett, G. A.; Silliker, J. H. 1959. Thermal Processing Characteristics Of Canned Non-Comminuted Meats. Food Research 24:112

Thermal Processing, Canned Noncomminuted Meat

Scheid, H. E.; Bennett, B. A.; Schweigert, B. S. 1953. Thiamine, Riboflavin, And Niacin Content Of Organ Meats. Food Research 18:109

Organ Meat, Thiamin, Organ Meat, Riboflavin, Organ Meat, Niacin, Niacin, Riboflavin, Thiamin

Schweigert, B. S. 1956. Meat And Future Health Needs. Journal Of The American Dietetic Association 32:409

Meat

Sebranek, J. G.; Cassens, R. G.; Hoekstra, W. G. 1973. Partial Recovery Of Nitrite Nitrogen By The Kjeldahl Procedure In Meat Products. Journal Of Food Science 38:1085

Kjeldahl Analysis, Meat, Nitrogen, Nitrite Nitrogen

Sebranek, J. G.; Cassens, R. G.; Hoekstra, W. G.; Winder, W. C.; Podebradsky, E. V.; Kielsmeier, E. W. 1973. 15n Tracer Studies Of Nitrite Added To A Comminuted Meat Product. Journal Of Food Science 38:1220

Nitrite, Comminuted Meat

Sebranek, J.G., D.G. Olson, R.C. Whiting, R.C. Benedict, R.E. Rust, A.A. Kraft, and J.H. Woychik. 1983July. Physiological role of dietary sodium in human health and implications of sodium reduction in muscle foods. Food Technology 37(7):51.

Sebranek, J. G.; Schroder, B. G.; Rust, R. E.; Topel, D. G. 1977. Influence Of Sodium Erthorbate On Color Development, Flavor And Overall Acceptability Of Frankfurters Cured With Reduced Levels Of Sodium Nitrite. Journal Of Food Science 42:1120

Frankfurter Curing, Sodium Erythorbate, Frankfurter Color, Sodium Nitrite

Sen, N. P.; Miles, W. F.; Donaldson, B. A.; Panalaks, T.; Iyengar, J. R. 1973. Formation Of Nitrosamines In A Meat Curing Mixture. Nature 245:104

Nitrosamine, Meat Curing