Browsing by Thesis Advisor "Lorenzen, Carol L., 1964-"
Now showing items 1-4 of 4
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Contemporary light sources and their impact on the discoloration and oxidation of fresh beef products
(University of Missouri--Columbia, 2017)Discolored fresh meat products in a retail setting are often perceived negatively by consumers when making purchasing decisions. Prolonging fresh meat color is critical for the retail industry in regard to sales and consumer ... -
Determination of fat percentage using three different methods within marbling scores on beef longissimus muscle
(University of Missouri--Columbia, 2010)Consumers are concerned with fat consumption from meat products and the ability to determine fat has changed with recent technological advances. The objective of this study was to determine fat percentage within marbling ... -
Development of laboratory methods to detect meat tenderness
(University of Missouri--Columbia, 2013)Tenderness has been identified as one of the most important attributes for consumers concerning their meat quality desire, so there is a clear need to accurately determine and grade meat accordingly to tenderness. A ... -
Effect of swine diets supplemented with magnesium sulfate and electroytes on pork quality
(University of Missouri--Columbia, 2007)Market hogs (n = 160) were allotted into four dietary treatments to evaluate the effectiveness of magnesium sulfate and electrolytes on improving pork quality. The experiment was conducted in four seasons to evaluate ...