Special Collections Department
403 Parks Library
Iowa State University
Ames, IA 50011-2140

RS 12/6/55
Belle Lowe (1886-1961)
Papers, 1920-1961, undated


Descriptive summary

creator:

Lowe, Belle (1886-1961)
title:

Papers
dates:

1920-1961, undated
extent:

0.63 linear feet (1 document box and 1 half-document box)
collection number:

RS 12/6/55
repository:

University Archives, Special Collections Department, Iowa State University.

 

Administrative information

access:

Open for research
publication rights:

Consult Head, Special Collections Department
preferred citation:

Belle Lowe Papers, RS 12/6/55, Special Collections Department, Iowa State University Library.

 

Biographical note

Belle Lowe was born near Utica, Missouri on February 7, 1886. She graduated from Chillicothe High School and then received a teaching certificate (1907) from the Kirksville State Normal School in Kirksville, Missouri. She also received a Ph.B. (1911) and an M.S. (1934) from the University of Chicago. In 1957, Lowe received an honorary Ph.D. from Iowa State College (University).

During World War I, she served as an emergency home demonstration agent in Story County, Iowa. In September 1918, she was appointed as Assistant Professor (1918-1931) of Home Economics at Iowa State College (University). She became Associate Professor (1931-1936) of Foods and Nutrition, and then she was promoted to Professor (1936-1956). With the exception of one year (1923-1924) spent at the Bureau of Home Economics in Washington, D.C., Lowe worked continuously at Iowa State until her retirement in 1956.

Lowe's research primarily focused on the preparation, quality, and preservation of poultry, meats, and fats. In 1938, she was the first recipient of the Christie Award, which granted $500 to individuals who made valuable contributions to the research of poultry and eggs. She published numerous articles, extension publications, and booklets, including, "Experimental Cookery," which was used as a textbook at many American universities. Lowe was also involved in several professional organizations, including Omicron Nu, Iota Sigma Pi, Mortar Board, the American Home Economics Association, the Institute of Food Technologists, the American Association of Cereal Chemists, and the American Oil Chemists Society.

Belle Lowe died in 1961.

 

Collection description

This collection (1920-1961, n.d.) contains biographical sketches and news clippings related to Lowe's professional career at Iowa State, as well as research materials from other institutions concerning meat, fruits, and food preservation. Also in the collection are several of Lowe's published articles regarding the preparation, quality, and preservation of poultry, meats, and fats.

 

Organization

This collection is arranged alphabetically, with biographical information at the beginning.

 

Container list

Box

Folder

Title

Dates

1

1

Biographical Information: news clippings, biographical sketches, and faculty information sheets

1920-1961, undated

1

17

Article: "Advances in Food Research"

1948

2

13

Article: "Air, Water Vapor, and Carbon Dioxide as Leavening Gasses in Cakes made with Different Types of Fats"

1948

2

15

Article: "Changes in Fat With Prolonged Storage and Palatability of Doughnuts Cooked in the Fat"

1948

2

4

Article: "Changes in Histological Structures and Palatability of Beef During Storage"

1943

1

18

Article: "Comparison of Grades of Beef Rounds"

1954

2

3

Article: "Defrosting and Cooking Frozen Meat"

1949

1

19

Article: "Defrosting and Cooking Frozen Meat"

1952

1

20

Article: "Defrosting Method and Palatability of Poultry"

1952

1

2

Article: "Edible Meat from Two Weights of Roasters… Comparing Yields from 43 to 47-pound and 48 to 54-pound Classes of Roasters"

1941

1

21

Article: "Effect of Hand and Machine Massage on the Tenderness of Poultry Muscles Aged for Short Time Periods"

1951

2

5

Article: "Effects of Aging, Freezing Rate and Storage Periods of Palatability of Broilers"

1945

1

3

Article: "Experimental Cookery: From the Chemical and Physical Standpoint"

1944

1

22

Article: "Factors Influencing the Palatability, Vitamin Content, and Yield of Cooked Beef"

1959

1

4

Article: "Free Fatty Acid Content and the Smoke Point of Some Fats"

1958

2

6

Article: "Frozen Fruit and Vegetable Research Indicates Desirable New Products for Lockers"

1942

1

5

Article: "Frozen Storage of Poultry"

1948

1

6

Article: "Ice Slush Cooling of Dressed Poultry"

1948

2

7

Article: "Lifting Power of Dried Whole Egg When Used in Sponge Cake"

1947

1

7

Article: "Organoleptic, Chemical, Physical, and Microscopic Characteristics of Muscles in Eight Beef Carcasses, Differing in Age of Animal Carcass, Grade, and Extent of Cooking"

1961

2

19

Article: "Palatability and Histological Changes Occurring in New York Dressed Broilers Held at 1.7°C (35°F)"

1941

2

8

Article: "Palatability Studies on Poultry: A Comparison of Three Methods of Handling Poultry Prior to Evisceration"

1942

1

8

Article: "Palatability Studies on Poultry: A Comparison of Three Methods for Handling Poultry Prior to Evisceration"

1943

2

9

Article: "Pasteurization of Liquid-Egg Products"

1946-1947

2

16

Article: "Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value"

1938

1

10

Article: "Physical and Chemical Characteristics of Lards and Other Fats in Relation to their Culinary Value"

1940

1

9

Article: "Physical Changes of Connective Tissue of Beef During Heating"

1952

2

1

Article: "Physical, Organoleptic and Histological Changes in Three Grades of Beef During Aging"

1949

2

18

Article: "Post Mortem Changes in New York Dressed Poultry at 35°F"

1941

2

12

Article: "Poultry for the Locker"

1947

1

11

Article: "Poultry for the Table as Influenced by Market Class and Grade"

1926

2

14

Article: "Poultry Storage at Subfreezing Temperatures"

1948

2

10

Article: "Preservation of Fruits and Vegetables by Freezing on Refrigerated Locker Plants"

1942

2

2

Article: "Relationship Between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants"

1955

2

11

Article: "Subjective and Objective Tests as Food Research Tools With Special References to Poultry Meat"

1946

2

17

Article: "Use Lard as a Household Fat"

1940

1

12

Dissertation: "Mechanical Measurement of the Tenderness of Raw and Cooked Beef," by Belle Lowe, University of Chicago (includes supplement)

1934

1

13

News clippings

1944-1961

1

14

Photograph: Portrait of Belle Lowe (1- 8x10" b/w photograph)

1949

2

20

Radio Script: "Homemakers' Half-Hour over WOI" transcript on soybeans

undated

1

15-16

Research materials concerning meat, fruits, and food preservation

1925-1947