Masters Theses
Date of Award
3-1963
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
Ada Marie Campbell
Committee Members
Ruth Buckley, John T. Smith
Abstract
(From the Introduction): Abbreviated
The purpose of this study was to compare the composition of the muscle tissue lipids of beef steers finished on different feeding regimens. The fatty acid content of phospholipids and non-phosphorous-containing lipids of ground beef samples from grain-finished and grass-finished steers subjected to varying amounts of carcass aging was investigated.
Recommended Citation
Cook, Anne Looney, "The Effect of Method of Finishing and Length of Time of Aging on the Liplds of Cooked and Uncooked Beef. " Master's Thesis, University of Tennessee, 1963.
https://trace.tennessee.edu/utk_gradthes/3922
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