Tenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources

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dc.contributor.advisorRichardson, Reed
dc.contributor.authorEarley, Stephanie N.
dc.contributor.committeeMemberSudhakaran, Pratheesh
dc.contributor.committeeMemberWakefield, Dexter
dc.contributor.committeeMemberJin, Tongdan
dc.date.accessioned2020-04-01T19:48:27Z
dc.date.available2020-04-01T19:48:27Z
dc.date.issued2018-12
dc.description.abstractNo abstract prepared.
dc.description.departmentAgricultural Sciences
dc.formatText
dc.format.extent52 pages
dc.format.medium1 file (.pdf)
dc.identifier.citationEarley, S. N. (2018). <i>Tenderness and pH evaluation of beef loins and cooking loss of ground beef from three different sources</i> (Unpublished thesis). Texas State University, San Marcos, Texas.
dc.identifier.urihttps://hdl.handle.net/10877/9570
dc.language.isoen
dc.subjectpH evaluation
dc.subjectBeef loins
dc.subjectGround beef
dc.subjectCooking
dc.subject.lcshBeef--Quality
dc.titleTenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources
dc.typeThesis
thesis.degree.departmentAgriculture
thesis.degree.disciplineAgricultural Education
thesis.degree.grantorTexas State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Education
txstate.departmentAgricultural Sciences

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