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Meat Science
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November 8, 2011
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork
M L Anderson, J T Keeton, G R Acuff, et al.
Meat Science
|
September 30, 2011
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals
B A Laster, K B Harris, L M Lucia, et al.
Journal of Food Protection
|
August 26, 1998
Use of hot water for beef carcass decontamination
A Castillo, L M Lucia, K J Goodson, et al.
Journal of Food Protection
|
July 25, 1998
Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses
A Castillo, L M Lucia, K J Goodson, et al.
Journal of Food Protection
|
August 26, 1998
Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin
A Castillo, J S Dickson, R P Clayton, et al.
Meat Science
|
November 8, 2011
Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet
G R Acuff, L M Lucia, L E Lepage, et al.
Meat Science
|
November 9, 2011
Beef hide antimicrobial interventions as a means of reducing bacterial contamination
B E Baird, L M Lucia, G R Acuff, et al.
Journal of Food Protection
|
December 17, 2005
Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions
K M Marshall, S E Niebuhr, G R Acuff, et al.
Meat Science
|
November 9, 2011
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds
J V Maca, R K Miller, M E Bigner, et al.
Journal of Food Protection
|
May 30, 2019
Comparison of Methods for Decontamination from Beef Carcass Surfaces
M D Hardin, G R Acuff, L M Lucia, et al.
Page
of 4
Search research articles
Search
Showing results (11-20 of 36) with videos related to
Sort By:
Page
of 4
Meat Science
|
November 8, 2011
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork
M L Anderson, J T Keeton, G R Acuff, et al.
Meat Science
|
September 30, 2011
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals
B A Laster, K B Harris, L M Lucia, et al.
Journal of Food Protection
|
August 26, 1998
Use of hot water for beef carcass decontamination
A Castillo, L M Lucia, K J Goodson, et al.
Journal of Food Protection
|
July 25, 1998
Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses
A Castillo, L M Lucia, K J Goodson, et al.
Journal of Food Protection
|
August 26, 1998
Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin
A Castillo, J S Dickson, R P Clayton, et al.
Meat Science
|
November 8, 2011
Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet
G R Acuff, L M Lucia, L E Lepage, et al.
Meat Science
|
November 9, 2011
Beef hide antimicrobial interventions as a means of reducing bacterial contamination
B E Baird, L M Lucia, G R Acuff, et al.
Journal of Food Protection
|
December 17, 2005
Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions
K M Marshall, S E Niebuhr, G R Acuff, et al.
Meat Science
|
November 9, 2011
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds
J V Maca, R K Miller, M E Bigner, et al.
Journal of Food Protection
|
May 30, 2019
Comparison of Methods for Decontamination from Beef Carcass Surfaces
M D Hardin, G R Acuff, L M Lucia, et al.
Page
of 4