Browsing by Subject "color"
Now showing items 1-20 of 30
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(Texas Agricultural Experiment Station, 1961)
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(Texas A&M University, 2004-09-30)Color stability and cooked muscle color were evaluated in relation to myoglobin content, oxygen consumption rate, pH, lipid oxidation, oxygen penetration depth, metmyoglobin reductase activity, Hunter L*- a*- b*- values, ...
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(Texas Agricultural Experiment Station, 1961)
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(Texas Agricultural Extension Service, 1948)
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(2012-07-16)This dissertation investigates the cultural connections made between race and color in works of fiction from the Victorian and Edwardian era, particularly how authors who are also artists invent fantastically colored ...
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(Texas Agricultural Extension Service, 19XX)
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(1983)Sorghum has been shown to produce tortillas comparable to the traditional corn tortilla. Sorghum has been found to have a lower feed efficiency than corn. This study examined, for the first time, the nutritional quality ...
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(Texas Agricultural Experiment Station, 1984)
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(2019-07-22)A significant portion of fresh beef trimmings are distributed aerobically under refrigeration from large beef fabrication plants to further processors to use as the raw material source for products such as beef patties. ...
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(Texas A&M University, 2006-10-30)Oxidation of lipids influences the color and sensory qualities of meat products. Meat with a high fat content, such as ground meat, is susceptible to lipid oxidation that leads to the development of negative flavor and ...
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(2012-07-16)Rainwater harvesting (RWH) is a method of capturing rainfall from a catchment surface and storing it for later use. Though it has been around for thousands of years, its popularity and use has been increasing in recent ...
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(2020-12-02)To explore the effect of lean source on the color and flavor stability of ground beef patties, two separate study were conducted. The first study focused on the impact of animal diet on the lean source composition to the ...
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(Texas Agricultural Extension Service, 1975)
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(Texas Agricultural Extension Service, 1965)
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(2012-08-17)We hypothesized that carcass subcutaneous fat location would affect sensory and quality traits. Five carcass fat sources were tested: brisket, chuck, plate, flank, and round. Ground beef was formulated using each fat source ...
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(Texas Agricultural Experiment Station, 1960)
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(Texas Agricultural Experiment Station, 1969)
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(2009-05-15)The primary objectives of this research were to characterize the involvement of lactate dehydrogenase (LDH) in color stability of physiologically different bovine muscles, and to investigate the influence of lactate ...
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(Texas Agricultural Experiment Station, 1955)
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(2023-05-04)Type Ia Supernovae (SNe Ia) are the most precise distance indicators available for cosmological studies. Utilizing this characteristic in analysis led to the discovery of dark energy and the accelerated expansion of the ...