Browsing OSU Theses by Author "Mafi, Gretchen G."
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Characterizing the proteomic and mitochondrial functional differences between normal-pH and dark-cutting beef
Kiyimba, Frank (2019-12)Dark-cutting beef is an example of color deviation, in which beef fails to have a characteristic bright-red color. The overall goal of the current research was to determine the biochemical basis of dark-cutting beef. Two ... -
Disaggregating Beef Demand: Data Limitations and Industry Perspectives
Clark, Lauren Elizabeth (2019-05-01)The United States beef industry contributes nearly $70 billion (Industry Statistics, 2019) to the American economy and provides over 27 billion pounds of product each year (LMIC, 2018). The aim of this research was to ... -
Effects of Packaging and Temperature on Metmyoglobin Reducing Activity of Cooked Ground Beef Patties
Allahodjibeye Djimsa, Blanchefort (2016-05-01)Premature browning (PMB) is a condition wherein ground beef will have a well-done appearance before reaching the USDA recommended 71.1�C to render meat safe for consumption. It has been estimated that 47% of ground beef ... -
Metabolomics of Muscle-specific Beef Color Stability
Abraham, Anupam (2016-12-01)Inherent metabolite differences in muscles can significantly affect biochemical properties and meat color. The objective was to compare metabolite profile differences between beef longissimus and psoas muscles during ...