Alexander, L. M., and Clark, N. G. Shrinkage and Heat Penetration during the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method. Tech. Bull. 440. U. S. Dept. Agri. (1934). Baker, L. C. The Constituents of Meat Acting as Pointers of Change. J. Soc.

Chem. Ind. 54: 154T (1935). Beard, F. J. A Study of Tough and Tender Meat. Master's Thesis (unpublished). Iowa State College (1924). Benson, C. C. Hydrogen Ion Concentration of Fish Muscle. J. Biol. Chem. 78:

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 Thesis (M. S.), unpublished.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).

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. 67. 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

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 College, 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 Nutrition 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. Project, 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 Connective 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

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. Research 17: 201 (1919). Redfield, G. M. Heat Penetration in Glass in Home Canning. Master's Thesis (unpublished). Iowa State College (1927).

Richardson, W. D., and Scherubel, E. F., II. Storage of Beef at Temperatures above the Freezing Point. The Deterioration and Commercial Preservation of Flesh Foods. Ind. Eng. Chem. 1: 95 (1909).

Smith, E. C. B. Physiology of Muscle Proteins. Exhaustive Extraction of Muscle 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. Scientific 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.

Van Arsdale, M. B., and Monroe, D. Experiments Comparing the Cost of Meat as Purchased and Eaten. Teachers College Record 18: 38 (1917).

Vandergrift, G. W., and Gies, W. J. The Composition of Yellow Connective Tissue. Am. J. of Physiology 5: 287 (1901).

Vernon, W. M. Losses Sustained in Preparing Poultry for the Table. Poultry Sci. 3: 187 (1924).

Vrooman, C. H. Heat Rigor in Vertebrate Muscle. Biochemical J. 2: 363 (1906-07).

Whipple, G. H. The Hemoglobin of Striated Muscle, I. Variation Due to Age and Exercise. Am. J. of Physiology 76: 693 (1926); II. Variations Due to Anemia and Paralysis. Am. J. of Physiology 76: 708 (1926).

Whipple, G. H., and Robscheitt-Robbins. III. Muscle Hemoglobin as a Source of Bile Pigment. Am. J. of Physiology 78: 675 (1926).