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Dissertations / Theses on the topic 'Steaks'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

Stanbridge, L. H. "Microbial associations developing on modified atmosphere packaged beef steaks." Thesis, University of Bath, 1994. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239972.

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2

Reynolds, Lindsey. "Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors." TopSCHOLAR®, 2011. http://digitalcommons.wku.edu/theses/1051.

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The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A com

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3

Fevold, Michaella Ann. "Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31563.

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The objective of this study was to determine how hot carcass weights affect temperature decline and pH decline of beef carcasses, as well as, tenderness, juiciness and color of beef steaks. Carcasses were selected based on hot carcass weight. Carcasses were separated into either light, medium or heavy weight groups and temperature and pH decline were measured for 24 hours. There were no differences in pH decline, fat thickness, KPH or marbling score, drip loss, cook loss or WBSF among hot carcass weight classes. Light and medium carcasses weight had smaller longissimus areas compared to heavy

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4

Bagley, Jason Lee. "Consumer and shear force evaluation of steaks from the M. Serratus ventralis." Texas A&M University, 2006. http://hdl.handle.net/1969.1/4706.

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An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis were either blade tenderized, injected with a salt, phosphate, and papain solution, or served as a control. Consumers (n = 136) were not given a specific method of cookery, but were asked to document cooking method and degree of doneness, overall-like, tenderness desirability, tenderness of cut, juiciness desirability, juiciness of cut, flavor desirability, and flavor int

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5

Jedlicka, Megan Elaine. "The effects of functional oils on sensory attributes of beef ribeye steaks." [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473219.

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6

Sledge, Lillie Marie Kerth Christopher R. "Characterizing grass-fed ground beef and enhanced steaks using modified atmosphere packaging." Auburn, Ala, 2008. http://hdl.handle.net/10415/1411.

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7

Emamgholizadeh, Fariba. "Effects of marinades on the formation of heterocyclic amines in grilled beef steaks." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/913.

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8

John, Liza. "Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5520.

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This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days. All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower

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9

Matney, MaryAnn Joy. "The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/34673.

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Master of Science<br>Department of Animal Sciences and Industry<br>Terry A. Houser<br>The objective of this study was to determine the effect of extended postmortem aging (DOA), steak location (LOC), and dietary treatment (TRT) on cooked meat tenderness, sarcomere length, and myofibrillar protein degradation of steaks from the Semitendinosus (ST) and Longissimus lumborum (LL). Crossbred feedlot steers (n = 40; initial body weight 638 ± 29 kg) were fed 45 d with the following diets: a control diet, control diet with microalgae meal, microalgae meal and antioxidants fed at the beginning of feedi

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10

Ortega, Villicana Maria Teresa. "Escherichia coli O157:H7 and Salmonella spp. risk assessments for the production and cooking of restructured beef steaks /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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11

Wilfong, Alaena. "Determination of the effect of branding on consumer palatability traits of ground beef and beef strip loin steaks." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32776.

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Master of Science<br>Department of Animal Sciences and Industry<br>Travis O’Quinn<br>The objectives of these studies were to determine how consumer palatability ratings of beef strip loin steaks and ground beef are affected when products are identified with a brand, USDA grade, or product type. Strip loins were selected to represent five quality levels and six ground beef treatments were chosen, representing a variety of fat levels and product types. After aging steaks for 14 d and ground beef for 8 d, 2.5 cm steaks and 151.2 g patties were formed. Consumer panelists evaluated samples for tend

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12

Gardner, ToniRae. "Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures." DigitalCommons@USU, 2017. https://digitalcommons.usu.edu/etd/5694.

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The objective of this project was to analyze the thermodynamics (thermal conductivity and diffusivity as well as protein denaturation) and physical properties (percent expressible moisture, cooking loss, change in steak thickness, shear force, texture profile analysis and rheological behavior) of beef steaks of different USDA quality grades (Upper 2/3 Choice and Select), thicknesses (thick and thin), and grill surface temperatures (high and low) cooked to the same internal degree of doneness to determine if a specific set of cooking parameters would create a profound difference in the eating c

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13

Gunderson, Jennifer Ann. "Effects of Zilpaterol hydrochloride feeding duration on color of beef and Holstein semimembranosus steaks packaged in PVC and MAP systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1704.

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14

Gardner, Kourtney. "Comparison of Beef Flavor Compounds from Steaks and Ground Patties of Three USDA Quality Grades and Varied Degrees of Doneness." DigitalCommons@USU, 2017. https://digitalcommons.usu.edu/etd/6508.

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This study determined how quality grade and degree of doneness influence the development of beef flavor compounds among whole muscle and ground patties. Proximate composition, pH, cooking duration, neutral and polar lipid fatty acids, free and total amino acids, total reducing sugars, and volatile compounds were evaluated in beef strip steaks and ground patties of Longissimus lumborum from three USDA quality grades (Prime, Low Choice, and Standard; n=8 per quality grade) and six degrees of doneness (4, 25, 55, 60, 71, and 77°C). In the split-plot experiment, quality grade was the whole-plot, p

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15

Jefferies, Laura Kahealani. "Microbiological, Therman Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection." DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1047.

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High-pressure needleless injection (HPNI) is a process where small-diameter, high-velocity burst of liquid, penetrate foods at pressures ≤ 10,000 psi. The potential of HPNI as an enhancing technique for meat was studied. In study 1, HPNI translocated surface E. coli O157 into the interior of beef eye-of-round subprimals with an incidence of 40 (±7), 25 (±8), and 25 (±8)% for meat that had been surface-inoculated with a four-strain cocktail at 0.5, 1, and 2 log10 CFU/cm2, respectively. Run-off water contained 2, 2, and 3 log10 CFU/ml and was used for HPNI of additional subprimals, which resulte

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16

Howard, Benjamin. "Effects of Implanting Strategy and Zilpaterol Hydrochloride on the Calpain Proteolytic System in Sectioned Beef Steaks for Two Time Periods." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28128.

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The objective of this study was to evaluate the impact of an anabolic implant and its use with the beta-adrenergic agonist zilpaterol hydrochloride (ZH) the calpain proteolytic system activity across specific areas of the beef strip steak over two aging days. Crossbred heifers were blocked by weight and randomly assigned to one of three treatments: 1) no implant or ZH (CON), 2) implant, no ZH (IMP), and 3) implant and ZH (IMP+ZH). At slaughter, strip steaks were collected and aged for 3 and 14 d. Samples were evaluated for Minolta objective color scores, pH, bioelectrical impedance analysis,

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17

Ye, Mu. "Use of chitosan-coated plastic films incorporating antimicrobials to control the growth of Listeria monocytogenes on ham steaks and cold-smoked salmon." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 133 p, 2008. http://proquest.umi.com/pqdweb?did=1597631391&sid=4&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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18

McKillip, Kassandra. "Determination of the repeatability and accuracy of the Pressed Juice Percentage (PJP) method at sorting beef strip loin steaks into categories of known juiciness." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32578.

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Master of Science<br>Department of Animal Sciences and Industry<br>Travis G. O'Quinn<br>The objectives of this study were to determine the effect of enhancement on consumer and trained beef palatability scores of three quality grades when cooked to three degrees of doneness (DOD) and to determine the accuracy and repeatability of the Pressed Juice Percentage (PJP). Striploins of USDA Prime, Low Choice, and Low Select quality grades were used in this study. To maximize variation in juiciness, steaks were either enhanced (formulated for 108% pump with a solution of water, salt, and alkaline phos

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19

Daniel, Melissa Jean. "Effects of dietary vitamin A restriction on color shelf-life, lipid oxidation, and sensory traits of Longissimus lumborum and Triceps brachii steaks from early and traditionally weaned calves." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/487.

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20

Gomes, Carolina Lugnani. "Impact of end-point temperature of different heat transfer processes in sensory profile of beef strip loin steaks = Impacto da temperatura final interna em diferentes processos de transferênncia de calor no perfil sensorial de contrafilé bovino." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254241.

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Orientador: Helena Maria Andre Bolini<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-25T18:57:52Z (GMT). No. of bitstreams: 1 Gomes_CarolinaLugnani_D.pdf: 2627248 bytes, checksum: d87d40e4b6b56259e0241367e575e41a (MD5) Previous issue date: 2014<br>Resumo: Dois métodos de cocção (forno e chapa) e três temperaturas internas finais (65, 71 e 77°C) foram aplicados em contrafilé bovino (m. longissimus lumborum), com o objetivo de avaliar qual dos procedimentos proporciona a obtenção de um produto com perfil sens

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21

Petit, Maxime. "Residency and trafficking of ILC2 in steady steate and th2 induced inflammatory conditions." Thesis, Université de Paris (2019-....), 2019. http://www.theses.fr/2019UNIP7095.

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Les ILC2s sont retrouvées au niveau des muqueuses comme les poumons et l’intestin, ainsi que dans divers ganglions et organes liés au métabolisme comme les tissus adipeux (ATs). Elles jouent un rôle important dans l’induction des réponses immunitaires de type Th2 comme équivalents innées dans lymphocytes Th2. Elles sont activées par des alarmines (IL-25 et IL-33) et des activateurs environnementaux (allergènes, métabolites et neuromédiateurs). Les ILC2s sécrètent des cytokines de type Th2 permettant de recruter et d’activer des cellules myéloïdes, d’augmenter la production de mucus et la contr

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22

Söderberg, Sara. "Steamy, steady & sanctuary : The importance of crafting a shared sauna at Sunds Grustag." Thesis, Konstfack, Keramik & Glas, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-7717.

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23

Ihlaseh, Shadia Muhammad [UNESP]. "Análise da expressão dos genes STEAP1 e STEAP2 em adenocarcinomas de próstata por RT-PCR quantitativa em tempo real." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/95903.

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Made available in DSpace on 2014-06-11T19:27:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-02-27Bitstream added on 2014-06-13T19:57:00Z : No. of bitstreams: 1 ihlaseh_sm_me_botfm.pdf: 228425 bytes, checksum: d8ddb66a9f9af259ca5de94c447588a1 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>O câncer de próstata (CaP) é um problema de saúde pública devido suas altas taxas de incidência e de mortalidade. Atualmente, os marcadores disponíveis para o diagnóstico e prognóstico não são capaze

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24

Ihlaseh, Shadia Muhammad. "Análise da expressão dos genes STEAP1 e STEAP2 em adenocarcinomas de próstata por RT-PCR quantitativa em tempo real /." Botucatu : [s.n.], 2008. http://hdl.handle.net/11449/95903.

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Resumo: O câncer de próstata (CaP) é um problema de saúde pública devido suas altas taxas de incidência e de mortalidade. Atualmente, os marcadores disponíveis para o diagnóstico e prognóstico não são capazes de diferenciar os CaPs indolentes dos que progridem mais agressivamente. Estudos moleculares usando análises em larga escala, como hibridação genômica comparativa baseada em arrays (aCGH), permitem a identificação de vários genes candidatos a marcadores. Estudos prévios de nosso grupo usando hibridação aCGH em CaP demonstraram amplificação em 7q21.13, onde estão mapeados os genes STEAP1 e

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25

Abdullah, Hishyar K. "Steady rivulets." Thesis, University of Essex, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328593.

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26

Sackmann, David. "A Piece of Steak: A Chamber Opera." Thesis, University of Oregon, 2017. http://hdl.handle.net/1794/22286.

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A Piece of Steak is a chamber opera in four scenes based on the Jack London short story of the same name. The piece is composed for five operatic soloists, a chorus, a voice actor, and a Pierrot ensemble with percussion, and is 25-30 minutes in duration. The libretto that I have written for this piece follows an aging boxer and his wife as he prepares for an important match for the future of his family. The characters in A Piece of Steak deal with issues related to poverty, family, and the broader sports culture and the treatment of athletes.

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27

Ahmed, Kamel Abd El-Salam Attia. "Automobile cornering behaviour under steady and non-steady state conditions." Thesis, University of Leeds, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329475.

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28

Sahay, Sunil Kishore. "The austenite → ferrite transformation in tungsten steels and some other ternary steels." Thesis, University of Cambridge, 1986. https://www.repository.cam.ac.uk/handle/1810/221895.

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29

Zaidi, Syed Khateeb. "Studies on steady state and post-steady state ultrafiltration of different solutes." Thesis, University of Ottawa (Canada), 2002. http://hdl.handle.net/10393/6271.

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Concentration polarization in ultrafiltration with fully retentive membrane under unstirred conditions has been studied using three different types of solutes: (a) solute which exerts osmotic pressure and also forms a gel (polyethylene glycol), (b) solute which exerts osmotic pressure but does not form a gel (dextran) and (c) solute which does not exert osmotic pressure but forms a gel (silica). An unequivocal determination of whether pressure independent flux regime is osmotically controlled or gel layer dominated, is still open for discussion in the membrane literature. The present work repo

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30

Bozsak, Franz. "Optimisation de stents actifs." Phd thesis, Ecole Polytechnique X, 2013. http://pastel.archives-ouvertes.fr/pastel-00858100.

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L'utilisation de stents actifs (DES) a révolutionné le traitement de l'athérosclérose. Le relargage contrôlé de médicaments anti-prolifératifs dans la paroi artérielle (PA) a permis de réduire fortement le taux de resténose intra-stent. Mais le risque de thromboses intra-stents tardives demeure un enjeu majeur des DES en partie lié au retard de cicatrisation de la PA endommagée lors de l'implantation. Cette thèse présente une méthode d'optimisation du design des DES afin d'inhiber la resténose sans affecter la cicatrisation. Pour quantifier la performance des différents designs, un modèle numé

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31

Cochrane, Hal. "Formable dual-phase steels." Thesis, University of Oxford, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329964.

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32

McGinty, Sean. "Stents and arterial flows." Thesis, University of Strathclyde, 2010. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=12396.

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33

Harvey, M. T. "Laser welding of steels." Thesis, University of Cambridge, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.603824.

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One of the aims of the study has been the evaluation of suitable wires for welding API-X80 and En8 grade steels, on the basis of experimental results. The experimental results (from Charpy, CTOD and tensile testing together with general microscopy) were obtained using commercially available flux and metal cored wires. Weld metal tensile properties similar to those of the parent metal were obtained, although the fracture properties were generally inferior. An exception to this was shown by the En8 steel welded with a high nickel content wire which exhibited toughness values greater than those r

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34

Mohamed, Z. M. E. Q. "Hot ductility of steels." Thesis, City University London, 1988. http://openaccess.city.ac.uk/8348/.

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The hot tensile test has been used for a variety of steels, to investigate the influence of such factors as inclusions, precipitation, phase transformation and grain size on hot ductility. Tests were performed in the temperature range 700-1000 °C and at a strain .4 _2 1 rates of (10 —10 S ), generally to simulate the conditions experienced during the straightening operation in the continuous casting process in which transverse cracks propagate. Two zones of reduced ductility can be identified. The Y-a transformation zone which has been shown to produce a significant ductility trough due to str

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35

Birkett, Ailsa Jacqueline. "Barkhausen noise in steels." Thesis, Durham University, 1988. http://etheses.dur.ac.uk/6455/.

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A survey of the methods of observing Barkhausen noise was made and a suitable system of measurement Identified for laboratory measurements to be carried out on steel samples. A coil system to measure the Barkhausen noise from samples was constructed. The noise was sampled and recorded to microcomputer by means of a transient recorder. The experimental parameters were selected to optimise the data. A Fast Fourier Transform was performed on the noise data by means of a library routine on a mainframe computer and the results plotted as the power spectra of the data. The recorded voltage profile o

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36

Abu, Shousha R. I. "Hot ductility of steels." Thesis, City University London, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305120.

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37

Jilabi, Abdulsameea. "Welding of rail steels." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/welding-of-rail-steels(b9d907ef-45fc-4649-8c2f-9239a121abe0).html.

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The worldwide preferred method for rail joining is welding; flash butt welding (FBW) and thermite welding (TW) are the two main welding methods used for joining continuous welded rail (CWR) tracks. However, the welds still represent a discontinuity in the track structure due to variations in microstructure, mechanical properties and residual stress levels with respect to the parent rail. These variations can play significant roles in increasing the risk of weld failure under service conditions. In order to better understand how FBW parameters affect these variations, the two main parameters; n

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38

Ray, Arunim. "Niobium microalloyed rail steels." Thesis, University of Cambridge, 2017. https://www.repository.cam.ac.uk/handle/1810/265387.

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Rail steels rely primarily on possessing adequate wear and rolling contact fatigue resistance. These properties, together with the toughness, can in principle be optimized by implementing thermomechanical processing assisted by controlled niobium additions. The purpose of the current work is to develop a Nb-microalloying strategy in the context of high-carbon pearlitic and cementite-free bainitic steels. The conventional methods do not leave the critical regions of a rail section in a suitably processed state. An attempt has been made for the first time, to create a pancaked austenite grain st

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39

Elliott-Bowman, Bernadette. "Electropulsing of pearlitic steels." Thesis, Imperial College London, 2016. http://hdl.handle.net/10044/1/44560.

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Electropulsing is a process characterised by the application of short duration (~100μs) electrical current pulses. The process is claimed to be capable of stimulating microstructure change in a variety of metals at low temperatures and energy levels. In this thesis, electropulsing is applied to examine its potential to produce nanostructured, strong yet ductile pearlitic steel. Electropulsing of cold-rolled 0.92wt%C pearlitic steel plate was conducted at room temperature across a range of variables (J ~ 10⁷ - 10⁹ A·m-2, f ~ 1 - 100Hz, d ~ 80 - 160μs, N ~ 1 - 90000), in order to identify the pa

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40

Turkeli, Altan. "Microsegregation in manganese steels." Thesis, University of Sheffield, 1990. http://etheses.whiterose.ac.uk/15023/.

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Dendritic morphology and microsegregation in the ternary Fe- 1.6% Mn - 0.1 to 0.8 % C alloys have been investigated by quenching the unidirectionally solidified specimens. The microprobe analysis of these specimens showed that the manganese segregation was significantly controlled by the back diffusion. This back diffusion was extremely high in the case of ferritic solidification whereas only a small rise in Cmin was obtained for the austenitic phase. It was found that the manganese microsegregation between the primary arms was always higher than between the secondary arms. The measured segreg

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41

Onyuna, Musa Omollo. "Deformation behaviour and martensitic transformations in metastable austenitic steels and low alloyed multiphase steels." Doctoral thesis, Technische Universitaet Bergakademie Freiberg Universitaetsbibliothek "Georgius Agricola&quot, 2009. http://nbn-resolving.de/urn:nbn:de:swb:105-7223495.

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Es wurden die Mikrostruktur und die mechanischen Eigenschaften bedingt durch dehnungsinduzierte Martensitbildung im metastabilen austenitischen Stahl X5CrNi18.10 und in einem niedrig legierten Mn-Si-Al Stahl untersucht. Dazu wurden Zugversuche bei verschiedenen Temperaturen durchgeführt. Für den Stahl X5CrNi18.10 wird auf der Grundlage der Arbeit von Ludwigson und Berger ein Modell zur Beschreibung des Umwandlungsverhaltens als Funktion der Dehnung und der Temperatur entwickelt. Es kann weiterhin gezeigt werden, dass die erreichbare Gleichmaßdehnung in diesen Stahl durch eine maximal ertragbar

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42

Wombacher, Ralf. "Polymere als Beschichtungsmaterialien für Stents." [S.l.] : [s.n.], 2003. http://archiv.ub.uni-marburg.de/diss/z2003/0095/.

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43

Papaefthymiou, Spyros. "Failure mechanisms of multiphase steels /." Aachen : Shaker, 2005. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=014183924&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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44

Hekkanen, Mikko. "Inclusion Rating of Clean Steels." Thesis, Örebro University, Department of Technology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-7786.

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<p>The main part of this work has been a literature survey, reviewing scientifical reports forinformation on how steel cleanness is evaluated today, and also how the steel cleanness is related tothe fatigue performance of clean steels.</p>

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45

Andersson, Roger. "Deformation characteristics of stainless steels /." Luleå : Luleå University of Technology, 2005. http://epubl.luth.se/1402-1544/2005/12.

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Sprinkle, Jim. "Feeding Management for Show Steers." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2009. http://hdl.handle.net/10150/144708.

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12 pp.<br>Large frame steers weigh from 1200 to 1400 pounds at finish weight, while medium frame steers are only around 700 pounds. This publication discusses how to select and feed a steer in order to get it to its' desired weight.

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Grimanelis, Dimitris. "Tribological behaviour of sintered steels." Thesis, Brunel University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294944.

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Tsakiris, V. "Deformation twinning in austenitic steels." Thesis, University of Oxford, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.371586.

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Sullivan, J. H. "Metallic runoff from coated steels." Thesis, Swansea University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.639132.

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An investigation was carried out to assess levels of metallic runoff, particularly zinc, from the surface and cut-edges of a variety of commercial coated steels in order to ascertain potential environmental effects in line with the ongoing EU risk assessment into zinc (1995). Zinc runoff was monitored from the surfaces of a range of zinc-coated steels with sealed edges over 19 months at two UK weathering sites. The composition of the zinc coating is crucial in determining materials performance and rainfall levels are critical in determining runoff quantity. Observed zinc runoff levels are gene

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Hesselbrandt, Max. "Luktreducering av stekos med absorptionsteknik." Thesis, KTH, Energiteknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-170890.

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In exhaust and supply air ventilation with heat recovery, heat and moisture is transferred by a heat exchanger from the warm exhaust air flow to the cold supply air flow. Rotary regenerators are widely used due to their high efficiency, but have the drewback of transferring odourants from the kitchen hood exhaust air to the supply air. This causes odour problems that must be prevented. In this study, odour control by absorption has been studied theoretically in order to investigate whether it is possible to efficiently remove odorants from the kitchen hood exhaust air and minimizing heat lo

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