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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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L M Lucia

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Meat Science|November 9, 2011

Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmingsJ W Ellebracht, D A King, A Castillo, et al.

Journal of Food Protection|April 16, 2004

Salmonella contamination during production of cantaloupe: a binational studyA Castillo, I Mercado, L M Lucia, et al.

Journal of Food Protection|May 5, 2019

Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of BeefZ R Dixon, G R Acuff, L M Lucia, et al.

Journal of Food Protection|October 19, 2011

Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat productsA N Haneklaus, K B Harris, M P Cuervo, et al.

Poultry Science|October 1, 1995

Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pHC A Morris, S D Harris, S G May, et al.

Meat Science|November 9, 2011

Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattleC E Schuehle Pfeiffer, D A King, L M Lucia, et al.

Pageof 4

Search research articles

Showing results (31-40 of 36) with videos related to

Sort By:

Pageof 4

You have reached the last page of results.This site can display upto 36 results.

Meat Science|November 9, 2011

Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmingsJ W Ellebracht, D A King, A Castillo, et al.

Journal of Food Protection|April 16, 2004

Salmonella contamination during production of cantaloupe: a binational studyA Castillo, I Mercado, L M Lucia, et al.

Journal of Food Protection|May 5, 2019

Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of BeefZ R Dixon, G R Acuff, L M Lucia, et al.

Journal of Food Protection|October 19, 2011

Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat productsA N Haneklaus, K B Harris, M P Cuervo, et al.

Poultry Science|October 1, 1995

Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pHC A Morris, S D Harris, S G May, et al.

Meat Science|November 9, 2011

Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattleC E Schuehle Pfeiffer, D A King, L M Lucia, et al.

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