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      Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress

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      Anula_Perera_Thesis.pdf (7.002Mb)
      Date
      2009
      Author
      Perera, Anula
      Type
      Thesis
      Degree Level
      Doctoral
      Metadata
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      Abstract
      This research was conducted to investigate the connective tissue contribution to toughness of cow beef and to find means to decrease it. Intra muscular connective tissue (IMCT) content of meat from cows (~6 years) and heifers (~16 months) varied significantly among muscles (P
      Degree
      Doctor of Philosophy (Ph.D.)
      Department
      Applied Microbiology and Food Science
      Program
      Applied Microbiology and Food Science
      Supervisor
      Shand, Phyllis J.
      Committee
      Pietrasik, Zeb; Olkowski, Andrew A.; Nickerson, Michael; Miller, R.; Vujanovic, Vladimir
      Copyright Date
      2009
      URI
      http://hdl.handle.net/10388/etd-03252009-154013
      Subject
      Intramuscular Connective Tissue
      Epimysium
      Collagen
      Shear Force
      Shear stress
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      • Graduate Theses and Dissertations
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