Browsing OSU - Electronic Theses and Dissertations by Author "VanOverbeke, Deborah"
Now showing items 1-12 of 12
-
Akt is Required for Fsh-Stimulation of β-Catenin Accumulation in Bovine Granulosa Cells
Parker, Bailey K. (Oklahoma State University, 2013-07-01)Folliculogenesis is a multifaceted process in which follicles mature and produce estradiol (E2) and ovulate an oocyte. ?-catenin (CTNNB1) is required as a transcriptional co-factor for FSH-simulated E2 production. In bovine ... -
Applications of the Suspente System in Improving Beef Round Palatibility
Hayden, David Andrew (Oklahoma State University, 2010-12-01)The objective of this study was to determine the influence of the SuspenTec� system on the palatability traits of beef round cuts. In phase I, USDA Select paired beef eye of round (ER, IMPS 171C; n = 17) and bottom round ... -
Assessment of Ammonium Hydroxide, Salt and Carbon Monoxide in Improving the Retail Display Characteristics, Palatability and Consumer Acceptance of Case Ready Retail Cuts
Ramos Sagarnaga, Jesus David (Oklahoma State University, 2011-05-01)Subprimals of chuck roll, IMPS # 118A, ribeye roll, IMPS # 112A, strip loin, IMPS # 180, round flats, IMPS #171G, outside round, IMPS # 171B, eye of round, IMPS # 171C, and sirloin caps, IMPS # 184D,(n = 5 of each subprimal) ... -
Effect of Zilpaterol Hydrochloride Supplementation of Beef and Dairy Steers on the Color Stability Of Top Sirloin Butt Steaks
Green, Jennifer Nicole (Oklahoma State University, 2008-05-01)The objectives of this study were to evaluate color stability of top sirloin butt steaks from cattle that have been fed a ?- agonist, Zilpaterol Hydrochloride, Zilmax�, when placed in either modified atmosphere packages ... -
Effects of rosemary and green tea antioxidants on ground beef patties in traditional and modified atmosphere packaging
Yoder, Laura Elaina (2020-05)Consumers purchase ground beef more than any other beef product in the U.S. with 88% of consumers preferring traditional foam trays with overwrap (PVC), however PVC has a very limited shelf life. Utilizing gases like carbon ... -
Estimating the Value of Brand and Attributes for Retail Fresh Beef Products
Dutton, Jennifer Michelle (Oklahoma State University, 2007-07-01)The purpose was to increase the probability of success for beef branding programs, more specifically to determine the value consumers place on specific characteristics of fresh beef and to identify the extent of brands and ... -
Influence of oxygen scavenger technology on retail stability of fresh beef in tri-gas master bag packaging
Perry, Macy (2020-05)The objective of this study was to evaluate the effects of three types of O2 scavengers on color stability in a retail environment. Five different products were each placed into a master bag (n = 45) with either a control, ... -
Influence of Post-cooking Holding Time on the Sensory Attributes of Traditional or Suspente(R) Enhanced Flat Iron Steaks
Hopkins, Tanner Lee (Oklahoma State University, 2010-12-01)The objective of the study was to evaluate the influence of post-cooking holding time on sensory attributes of flat iron steaks injected with one of two different enhancements or a control. Treatments consisted of a control ... -
Producing a Consumer Acceptable Product from Off-flavor Catfish
Brown, Teresa Marie (Oklahoma State University, 2008-07-01)Farm-raised catfish weighing two pounds were placed into three tanks each containing 1000 L of water. Treatments were grouped by week: week 1: control (Con), week 2: 1 ppb geosmin and week 3: 1 ppb 2-methylisoborneol (MIB). ... -
Relationships between nutrient components of longissimus muscle and beef palatability traits and influence of finishing diet on beef quality
Garmyn, Andrea Jo (2009-12)Scope and Method of Study: The first objective was to determine the influence of beef longissimus nutrient components on beef palatability traits by utilizing cattle from two related herds. Longissimus muscle (LM) samples ... -
Tenderness, Sensory, and Fatty Acid Attributes of Pasture Versus Grain Finished Beef Aged 14 and 28 Days
Pfeiffer, Morgan Marie (2019-05-01)The objective of this study was to evaluate the effects of two finishing systems, grain and pasture, and postmortem aging on the sensory, tenderness, display color, and fatty acid profiles of beef from their carcasses. All ... -
Validation of Various Antimicrobial Solutions on the Microbial Presence of E. coli O157:H7 on Blade Tenderized Beef Subprimals
Eager, Jacqulynn (Oklahoma State University, 2011-07-01)The purpose of this study was to determine the effectiveness of seven proven effective antimicrobial intervention strategies (AvGard V XP, Stabilized NA- Chlorite, Cytoguard Plus, Lactic Acid FCC 88%, AFTEC 3000, Citrilow, ...