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(unpublished).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.
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.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
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.