583 (1928).
Black, W. H., Warner, K. F., and Wilson, C. V. Beef Production and Quality
as Affected by Grade and Steer and Feeding Grain Supplement. U. S.
Dept. Agri. Tech. Bull. 217 (1931).
Bogue, R. H. Chemistry and Technology of Gelatin and Glue. McGraw-Hill
Co. (1922).
Buerger, L., and Gies, W. J. The Chemical. Constituents of Tendinous Tissue.
Am. J. Physiol. 6: 219 (1901-02).
Burnett, D. The Household Refrigeration of the Common Cuts of Beef, Pork,
and Lamb. Thesis (M. S.), unpublished. Iowa State College (1934),
Burns, D. An Introduction to Biophysics. J. & A. Churchill (1929).
Child, A. M. Selection and Use of Pork Cuts. Bull. 254. Agri. Expt. Sta., U.
of Minn. (1929).
Child, A. M., and Baldelli, M. Press Fluid from Heated Beef Muscle. J.
Agri. Research 48: 1127 (1934).
Child, A. M., and Fogarty, J. A. Effect of Interior Temperatures of Beef Muscle
upon the Press Fluid and Cooking Losses. J. Agri. Research 51: 655 (1935).
REFERENCES 251
Cooperative Meat Investigations. ''Factors Affecting the Quality and Palatability
of Meat." See Purnell Act.
Davis, W. C, and Whalin, C. V. Market Classes and Grades of Dressed Beef.
U. S. Dept. Agri. Bull. 1246 (1927).
Davis, W. C, and Burgess, J. A. Market Classes and Grades of Dressed Lamb
and Mutton. U. S. Dept. Agri. Bull. 1470 (1927).
Davis, W. C, and Harris, C. M. Market Classes and Grades of Dressed Veal
and Calf Carcasses. U. S. Dept. Agri. Circular 103 (1930).
Davis, W. C. Beef Grading and Stamping Service. Leaflet No. dl . U. S. Dept.
Agri. (1930).
Davis, W. C. Market Classes and Grades of Yearling Beef. U. S. Dept. Agri.
Circular 208 (1932).
Emmett, A. D., and Grindley, H. S. Chemistry of Flesh. Seventh Paper. A
Preliminary Study of the Effect of Cold Storage upon Beef and Poultry.
Ind. Eng. Chem. 1: 413 (1909).
Emmett, A. D., and Grindley, H. S. Chemistry of Flesh. Eighth Paper. A
Preliminary Study of the Effect of Cold Storage upon Beef and Poultry.
Ind. Eng. Chem. 1: 580 (1909).
Empey, W. A. Studies on the Refrigeration of Meat. Conditions Determining
the Amount of "Drip" from Frozen and Thawed Muscle. J. Soc. Chem.
Ind. 52: 230T (1933).
Food and Drug Administration. Definitions and Standard of Food Products.
Service and Regulatory Announcements. U. S. Dept. Agri. Revision 4, Aug.
(1933).
Gortner, R. A. Outlines of Biochemistry. John Wiley & Sons (1929).
Gortner, R. A., Hoffman, W. F., and Sinclair, W. B. Physico-Chemical Studies
on Proteins. III. Proteins and the Lyotropic Series. Colloid Symposium
Monograph. Vol. V. Chemical Catalog Co. (1928).
Grindley, H. S., and Mojonnier, T. Experiments on Losses in Cooking Meat.
U. S. Dept. Agri., Office of Experiment Stations. Bull. 141 (1904).
Grindley, H. S., Mojonnier, T., and Porter, H. C. Effect of Methods of Cooking
upon the Thoroughness and Ease of Digestion of Meat. U. S. Dept. Agri.,
Office of Experiment Stations. Bull. 193 (1907).
Grindley, H, S., and Sprague, E. C. A Precise Method of Roasting Beef. U, of
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583 (1928).
Black, W. H., Warner, K. F., and Wilson, C. V. Beef Production and Quality
as Affected by Grade and Steer and Feeding Grain Supplement. U. S.
Dept. Agri. Tech. Bull. 217 (1931).
Bogue, R. H. Chemistry and Technology of Gelatin and Glue. McGraw-Hill
Co. (1922).
Buerger, L., and Gies, W. J. The Chemical. Constituents of Tendinous Tissue.
Am. J. Physiol. 6: 219 (1901-02).
Burnett, D. The Household Refrigeration of the Common Cuts of Beef, Pork,
and Lamb. Thesis (M. S.), unpublished. Iowa State College (1934),
Burns, D. An Introduction to Biophysics. J. & A. Churchill (1929).
Child, A. M. Selection and Use of Pork Cuts. Bull. 254. Agri. Expt. Sta., U.
of Minn. (1929).
Child, A. M., and Baldelli, M. Press Fluid from Heated Beef Muscle. J.
Agri. Research 48: 1127 (1934).
Child, A. M., and Fogarty, J. A. Effect of Interior Temperatures of Beef Muscle
upon the Press Fluid and Cooking Losses. J. Agri. Research 51: 655 (1935).
REFERENCES 251
Cooperative Meat Investigations. ''Factors Affecting the Quality and Palatability
of Meat." See Purnell Act.
Davis, W. C, and Whalin, C. V. Market Classes and Grades of Dressed Beef.
U. S. Dept. Agri. Bull. 1246 (1927).
Davis, W. C, and Burgess, J. A. Market Classes and Grades of Dressed Lamb
and Mutton. U. S. Dept. Agri. Bull. 1470 (1927).
Davis, W. C, and Harris, C. M. Market Classes and Grades of Dressed Veal
and Calf Carcasses. U. S. Dept. Agri. Circular 103 (1930).
Davis, W. C. Beef Grading and Stamping Service. Leaflet No. dl . U. S. Dept.
Agri. (1930).
Davis, W. C. Market Classes and Grades of Yearling Beef. U. S. Dept. Agri.
Circular 208 (1932).
Emmett, A. D., and Grindley, H. S. Chemistry of Flesh. Seventh Paper. A
Preliminary Study of the Effect of Cold Storage upon Beef and Poultry.
Ind. Eng. Chem. 1: 413 (1909).
Emmett, A. D., and Grindley, H. S. Chemistry of Flesh. Eighth Paper. A
Preliminary Study of the Effect of Cold Storage upon Beef and Poultry.
Ind. Eng. Chem. 1: 580 (1909).
Empey, W. A. Studies on the Refrigeration of Meat. Conditions Determining
the Amount of "Drip" from Frozen and Thawed Muscle. J. Soc. Chem.
Ind. 52: 230T (1933).
Food and Drug Administration. Definitions and Standard of Food Products.
Service and Regulatory Announcements. U. S. Dept. Agri. Revision 4, Aug.
(1933).
Gortner, R. A. Outlines of Biochemistry. John Wiley & Sons (1929).
Gortner, R. A., Hoffman, W. F., and Sinclair, W. B. Physico-Chemical Studies
on Proteins. III. Proteins and the Lyotropic Series. Colloid Symposium
Monograph. Vol. V. Chemical Catalog Co. (1928).
Grindley, H. S., and Mojonnier, T. Experiments on Losses in Cooking Meat.
U. S. Dept. Agri., Office of Experiment Stations. Bull. 141 (1904).
Grindley, H. S., Mojonnier, T., and Porter, H. C. Effect of Methods of Cooking
upon the Thoroughness and Ease of Digestion of Meat. U. S. Dept. Agri.,
Office of Experiment Stations. Bull. 193 (1907).
Grindley, H, S., and Sprague, E. C. A Precise Method of Roasting Beef. U, of