FoodNet

Experimental cookery

1932

Page 204

Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Conditioning or Ripening of Beef. Great Brit., Dept. Scientific and Industrial Research. Food Investigation Special Report, No. 36 (1929). Moran, T. The Freezing, Storage, and Thawing of Meat. Food Manufacture 9: 193 (1934). Moran, T. Rapid Freezing of Meat. Report Food Investigation Board for 1933. Great Brit., Dept. Scientific and Industrial Research. Moran, T. Post-Mortem and Refrigeration Changes in Meat. J. Soc. Chem. Ind. 54: 149T (1935). Morgan, A. F., and Nelson, P. M. A Study of Certain Factors Affecting the Shrinkage and Speed in the Roasting of Meat. J. Home Econ. 18: 371 and 444 (1926). Needham, D. M. Red and White Muscle. Physiological Reviews 6: 1 (1926). Noble, I. T., Halliday, E. G., and Klaas, H. K. Studies on Tenderness and Juiciness of Cooked Meat. J. Home Econ. 26: 238 (1934). Ostwald, W. Theoretical and Applied Colloid Chemistry. Translation by M. H. Fischer. John Wiley & Sons (1922). Purnell Act. U. S. Congress. Act to authorize the more complete endowment of Agricultural Experiment Station and for other purposes, approved Feb. 24, 1925 (known as the Purnell Act). In U. S. Congress at large, 68th Congress, 2nd Sess., Vol. 43, part 1, Chapter 308, pp. 970-972. Washington (1925). Ransom, B. H. The Effects of Refrigeration upon the Larvae of Trichinella Spiralis. J. Agri. Research 5: 819 (1916). Ransom, B. H., and Schwartz, B. Effects of Heat on Trichinae. J. Agri. Re- search 17: 201 (1919). Redfield, G. M. Heat Penetration in Glass in Home Canning. Master's Thesis (unpublished). Iowa State College (1927). MEAT 253 Richardson, W. D., and Scherubel, E. F., II. Storage of Beef at Temperatures above the Freezing Point. The Deterioration and Commercial Preserva- tion of Flesh Foods. Ind. Eng. Chem. 1: 95 (1909). Smith, E, C. B. Physiology of Muscle Proteins. Exhaustive Extraction of Mus- cle with Salt Solutions and Dilute Acids. Report Food Investigation Board for 1934, p. 19. Great Brit., Dept. Scientific and Industrial Research. Smith, E. C. B. Rigor Mortis — Changes in Solubility of Proteins during Rigor. Report Food Investigation Board for 1934, p. 20. Great Brit., Dept. Scien- tific and Industrial Research. Smith, E. C. B. Effect of Temperature on the Rate of Onset of Rigor. Report Food Investigation Board for 1934, p. 21. Smith, E. C. B. Extracellular Proteins. Report Food Investigation Board for 1935. Dept. Scientific and Industrial Research. Smith, E. C. B. The Proteins of Meat. J. Soc. Chem. Ind. 54: 152T (1935). Snyder, C. G. The Effect of Salt on Total Cooking Losses of Various Cuts of Beef. Master's Thesis (unpublished). Iowa State College (1930). Snyder, C. G. Drawn or Undrawn? U. S. Egg and Poultry Mag. 38: 18, June (1932). Sorensen, S. P. L. Proteins. Lectures given in United States in 1924. The Fleischmann Laboratories (1925). Stansby, M. E., and Griffith, F. P. Carbon Dioxide in Handling of Fresh Fish. Ind. Eng. Chem. 27: 1452 (1935). Tressler, D. K. Freezer Burn on Refrigerated Poultry. U. S. Egg and Poultry Mag. 41: 33, Sept. (1933). Trowbridge, P. F. (Personal Communication) 1936.