Illinois. University Studies. Vol. 2, No. 4 (1907).
Hammond, J. Growth and the Development of Mutton Qualities in the Sheep.
Oliver & Boyd, London (1932).
Hardy, W. Some Recent Developments in Low Temperature Research. J. Soc.
Chem. Ind. 52: 46 (1933).
Helser, M. D. Farm Meats. The Macmillan Co. (1923).
Helser, M. D., Nelson, P. M., Lowe, B., and Helser, M. D. Influence of the
Animal's Age upon the Quality and Palatability of Beef. Iowa State Col-
lege, Agri. Expt. Sta. Bull. 272 (1930).
Hoagland, R. Formation of Hematoporphyrin in Ox Muscle During Autolysis.
J. Agri. Research 7: 41 (1916).
Hoagland, R., McBryde, C, and Powick, W. C. Changes in Fresh Beef During
Cold Storage Above Freezing. U. S. Dept. Agri. Bull. 433 (1917).
Howe, P. E. The Differential Extraction and Precipitation of the Soluble Proteins
of Muscle, with Data on the Calf, Cow, and Rabbit. J. Biol. Chem. 61:
493 (1924).
Howe, P. E. The Palatability of Meat. J. Home Econ. 19: 8 (1927).
Howell, W. H. A Textbook of Physiology. W. B. Saunders Co. (1927).
James, R. F. Mold and Bacteria Killed by New Lamp. Food Ind. 8: 259 (1936).
Johnson, L., and Thille, M. The Effect of Fat on the Heat Conductivity and
Composition of Beef Roasted under Controlled Conditions. Food and Nutri-
252 MEAT
tion Section. Am. Home Econ. Assoc. Abstracts of Reports. Asheville, N. C.
(1927).
Kennedy, R. P., and Whipple, H. J. The Identity of Muscle Hemoglobin and
Blood Hemoglobin. Am. J. Physiol. 76: 685 (1926).
Lowe, B., and Vernon, W. M. Poultry for the Table as Influenced by Market
Class and Grade. Poultry Sci. 6: 51 (1926-27).
Lowe, B. Mechanical Measurement of the Tenderness of Raw and Cooked Beef.
Thesis (M. S.), unpublished, U. of Chicago (1934).
Lowe, B., and Keltner, F. Studies in Cooking Frozen Poultry. Expt. Sta, Proj-
ect, Iowa State College (unpublished).
Maw, W. A. How Quality in Poultry Meat Is Affected by the Distribution of
Fat in the Carcass. U. S. Egg and Poultry Mag. 41: May 32-36, July 16-19
(1935).
Maw, W. A., Holcomb, R., Rodger, E. E., and Franklin, A. M. The Relationship
of the Distribution of Body Fat to the Cooking Losses with Graded Dressed
Poultry. U. S. Egg and Poultry Mag. 41: 276 (1936).
McElhinney, E. Z. Shrinkage and Carving Waste in Large Quantity Cookery.
Master's Thesis (unpublished). Iowa State College (1927).
Mitchell, H. H., Beadles, J. R., and Kruger, J. H. The Relation of the Connec-
tive Tissue Content of Meat to Its Protein Value in Nutrition. J. Biol. Chem.
73: 767 (1927).
Mitchell, H. H., Hamilton, T. S., and Haines, T. W. Some Factors Affecting
the Connective Tissue Content of Beef Muscle. J. Nutrition 1: 165 (1929).
Mitchell, H. H., Zimmerman, R. L., and Hamilton, T. S. The Determination of
the Amount of Connective Tissue in Meat. J, Biol. Chem. 71: 379 (1927).
Monroe, D., and Van Arsdale, M. B. The Possibilities of Roasts. Teachers
College Record 18: 161, 345 (1917).
Moran, T., and Smith, E. C. Post-Mortem Changes in Animal Tissues. The
Page 203
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Illinois. University Studies. Vol. 2, No. 4 (1907).
Hammond, J. Growth and the Development of Mutton Qualities in the Sheep.
Oliver & Boyd, London (1932).
Hardy, W. Some Recent Developments in Low Temperature Research. J. Soc.
Chem. Ind. 52: 46 (1933).
Helser, M. D. Farm Meats. The Macmillan Co. (1923).
Helser, M. D., Nelson, P. M., Lowe, B., and Helser, M. D. Influence of the
Animal's Age upon the Quality and Palatability of Beef. Iowa State Col-
lege, Agri. Expt. Sta. Bull. 272 (1930).
Hoagland, R. Formation of Hematoporphyrin in Ox Muscle During Autolysis.
J. Agri. Research 7: 41 (1916).
Hoagland, R., McBryde, C, and Powick, W. C. Changes in Fresh Beef During
Cold Storage Above Freezing. U. S. Dept. Agri. Bull. 433 (1917).
Howe, P. E. The Differential Extraction and Precipitation of the Soluble Proteins
of Muscle, with Data on the Calf, Cow, and Rabbit. J. Biol. Chem. 61:
493 (1924).
Howe, P. E. The Palatability of Meat. J. Home Econ. 19: 8 (1927).
Howell, W. H. A Textbook of Physiology. W. B. Saunders Co. (1927).
James, R. F. Mold and Bacteria Killed by New Lamp. Food Ind. 8: 259 (1936).
Johnson, L., and Thille, M. The Effect of Fat on the Heat Conductivity and
Composition of Beef Roasted under Controlled Conditions. Food and Nutri-
252 MEAT
tion Section. Am. Home Econ. Assoc. Abstracts of Reports. Asheville, N. C.
(1927).
Kennedy, R. P., and Whipple, H. J. The Identity of Muscle Hemoglobin and
Blood Hemoglobin. Am. J. Physiol. 76: 685 (1926).
Lowe, B., and Vernon, W. M. Poultry for the Table as Influenced by Market
Class and Grade. Poultry Sci. 6: 51 (1926-27).
Lowe, B. Mechanical Measurement of the Tenderness of Raw and Cooked Beef.
Thesis (M. S.), unpublished, U. of Chicago (1934).
Lowe, B., and Keltner, F. Studies in Cooking Frozen Poultry. Expt. Sta, Proj-
ect, Iowa State College (unpublished).
Maw, W. A. How Quality in Poultry Meat Is Affected by the Distribution of
Fat in the Carcass. U. S. Egg and Poultry Mag. 41: May 32-36, July 16-19
(1935).
Maw, W. A., Holcomb, R., Rodger, E. E., and Franklin, A. M. The Relationship
of the Distribution of Body Fat to the Cooking Losses with Graded Dressed
Poultry. U. S. Egg and Poultry Mag. 41: 276 (1936).
McElhinney, E. Z. Shrinkage and Carving Waste in Large Quantity Cookery.
Master's Thesis (unpublished). Iowa State College (1927).
Mitchell, H. H., Beadles, J. R., and Kruger, J. H. The Relation of the Connec-
tive Tissue Content of Meat to Its Protein Value in Nutrition. J. Biol. Chem.
73: 767 (1927).
Mitchell, H. H., Hamilton, T. S., and Haines, T. W. Some Factors Affecting
the Connective Tissue Content of Beef Muscle. J. Nutrition 1: 165 (1929).
Mitchell, H. H., Zimmerman, R. L., and Hamilton, T. S. The Determination of
the Amount of Connective Tissue in Meat. J, Biol. Chem. 71: 379 (1927).
Monroe, D., and Van Arsdale, M. B. The Possibilities of Roasts. Teachers
College Record 18: 161, 345 (1917).
Moran, T., and Smith, E. C. Post-Mortem Changes in Animal Tissues. The