Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress
| dc.contributor.advisor | Shand, Phyllis J. | en_US |
| dc.contributor.committeeMember | Pietrasik, Zeb | en_US |
| dc.contributor.committeeMember | Olkowski, Andrew A. | en_US |
| dc.contributor.committeeMember | Nickerson, Michael | en_US |
| dc.contributor.committeeMember | Miller, R. | en_US |
| dc.contributor.committeeMember | Vujanovic, Vladimir | en_US |
| dc.creator | Perera, Anula | en_US |
| dc.date.accessioned | 2009-03-25T15:40:13Z | en_US |
| dc.date.accessioned | 2013-01-04T04:27:20Z | |
| dc.date.available | 2010-03-26T08:00:00Z | en_US |
| dc.date.available | 2013-01-04T04:27:20Z | |
| dc.date.created | 2009 | en_US |
| dc.date.issued | 2009 | en_US |
| dc.date.submitted | 2009 | en_US |
| dc.description.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 | en_US |
| dc.identifier.uri | http://hdl.handle.net/10388/etd-03252009-154013 | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Intramuscular Connective Tissue | en_US |
| dc.subject | Epimysium | en_US |
| dc.subject | Collagen | en_US |
| dc.subject | Shear Force | en_US |
| dc.subject | Shear stress | en_US |
| dc.title | Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress | en_US |
| dc.type.genre | Thesis | en_US |
| dc.type.material | text | en_US |
| thesis.degree.department | Applied Microbiology and Food Science | en_US |
| thesis.degree.discipline | Applied Microbiology and Food Science | en_US |
| thesis.degree.grantor | University of Saskatchewan | en_US |
| thesis.degree.level | Doctoral | en_US |
| thesis.degree.name | Doctor of Philosophy (Ph.D.) | en_US |