The Effect of Method of Finishing and Length of Time of Aging on the Liplds of Cooked and Uncooked Beef
Date Issued
March 1, 1963
Author(s)
Cook, Anne Looney
Advisor(s)
Ada Marie Campbell
Additional Advisor(s)
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.
Disciplines
Degree
Master of Science
Major
Food Science and Technology
Embargo Date
March 1, 1963
File(s)![Thumbnail Image]()
Name
CookAnneLooney_1963_OCRed.pdf
Size
16.35 MB
Format
Adobe PDF
Checksum (MD5)
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