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A Contribution To The Knowledge Of Tennessee Crayfish, Raymond William Bouchard
A Contribution To The Knowledge Of Tennessee Crayfish, Raymond William Bouchard
Doctoral Dissertations
The state of Tennessee has 60 nominal species or sub-species of crayfish within its political boundary or in nearby tributaries that flow into the state. These crayfish reresent five genera. The genera Procambarus and Cambarus are further subdivided into subgenera to show phylogenetic relationships within the genus. Each species is listed under its generic or infrageneric category with the following information: (1) type locality, (2) location of type specimens, (3) range, (4) crayfish associates, (5) life history notes, (6) ecological data, and as needed (7) notes on taxonomic status or information not covered in any of the above six sections. …
The Relationship Of Intramuscular And Subcutaneous Fat To The Physical And Chemical Composition And The Organoleptic Properties Of Beef, Kadhim Abdul Ruhman Khalil
The Relationship Of Intramuscular And Subcutaneous Fat To The Physical And Chemical Composition And The Organoleptic Properties Of Beef, Kadhim Abdul Ruhman Khalil
Doctoral Dissertations
One hundred and thirty-five steer and heifer carcasses were used to study the relationship of intramuscular and subcutaneous fat to the physical and chemical composition and to the organoleptic properties of beef. Steer carcasses ranging in USDA grade from high standard to high choice and heifer carcasses ranging from low to good to high choice were included.
A significant (P < 0.05) positive relationship existed between USDA carcass grade and taste-panel tenderness scores of 6-7-8th rib roasts. Grade, marbling and percent ether extract of longissimus dorsi muscle were each significantly (P < 0.05) related to juiciness scores of 6-7-8th rib roasts and club steaks. These relationships were not generally high and were somewhat inconsistent. Overall grade marbling or percent ether extract of l. dorsi muscle had almost the same influence on the east quality of beef. Eating quality was not significantly (P < 0.05) affected by fat thickness. For the 9-10-11th rib roasts from both sexes, percent separable fat was influenced more by fat thickness than by grade.
Percent protein content of cooked rib roasts had a significant positive influence on …