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J C Brooks

Showing results (51-60 of 116) with videos related to

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Poultry Science|April 19, 2008
Reduction of Salmonella Enteritidis in shell eggs using directional microwave technologyD G Lakins, C Z Alvarado, L D Thompson, et al.
Meat Science|February 23, 2016
Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef productsS Pokharel, J C Brooks, J N Martin, et al.
Meat Science|July 20, 2015
The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaksB Corliss, J C Brooks, J N Martin, et al.
Journal of Food Protection|February 22, 2011
Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and SalmonellaA W Tittor, M G Tittor, M M Brashears, et al.
Journal of Animal Science|July 21, 2017
Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratingsL W Lucherk, T G O'Quinn, J F Legako, et al.
Journal of Food Protection|October 23, 2008
Environmental dust exposure as a factor contributing to an increase in Escherichia coli O157 and Salmonella populations on cattle hides in feedyardsM F Miller, G H Loneragan, D D Harris, et al.
Meat Science|June 15, 2011
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail displayA R Hoyle Parks, M M Brashears, J N Martin, et al.
Journal of Animal Science|November 9, 2011
Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperaturesA R Hoyle Parks, M M Brashears, W D Woerner, et al.
Journal of Animal Science|September 4, 2008
National Meat Case Study 2004: Product labeling information, branding, and packaging trendsA L Reicks, J C Brooks, J M Kelly, et al.
Journal of Animal Science|June 1, 2012
Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperaturesA R Hoyle Parks, M M Brashears, W D Woerner, et al.
Pageof 12

Showing results (51-60 of 116) with videos related to

Sort By:
Pageof 12
Poultry Science|April 19, 2008
Reduction of Salmonella Enteritidis in shell eggs using directional microwave technologyD G Lakins, C Z Alvarado, L D Thompson, et al.
Meat Science|February 23, 2016
Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef productsS Pokharel, J C Brooks, J N Martin, et al.
Meat Science|July 20, 2015
The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaksB Corliss, J C Brooks, J N Martin, et al.
Journal of Food Protection|February 22, 2011
Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and SalmonellaA W Tittor, M G Tittor, M M Brashears, et al.
Journal of Animal Science|July 21, 2017
Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratingsL W Lucherk, T G O'Quinn, J F Legako, et al.
Journal of Food Protection|October 23, 2008
Environmental dust exposure as a factor contributing to an increase in Escherichia coli O157 and Salmonella populations on cattle hides in feedyardsM F Miller, G H Loneragan, D D Harris, et al.
Meat Science|June 15, 2011
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail displayA R Hoyle Parks, M M Brashears, J N Martin, et al.
Journal of Animal Science|November 9, 2011
Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperaturesA R Hoyle Parks, M M Brashears, W D Woerner, et al.
Journal of Animal Science|September 4, 2008
National Meat Case Study 2004: Product labeling information, branding, and packaging trendsA L Reicks, J C Brooks, J M Kelly, et al.
Journal of Animal Science|June 1, 2012
Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperaturesA R Hoyle Parks, M M Brashears, W D Woerner, et al.
Pageof 12