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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.
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.
Meat Science
|
November 9, 2011
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks
C A Morris, R L Theis, R K Miller, 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
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
|
February 24, 2001
Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef
A Castillo, L M Lucia, D B Roberson, et al.
Journal of Food Protection
|
April 11, 2019
Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef
C Vanderzant, J W Savell, P L Hamby, et al.
Journal of Food Protection
|
April 10, 2019
Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products
G R Acuff, C Vanderzant, M O Hanna, et al.
Page
of 8
Search research articles
Search
Showing results (41-50 of 76) with videos related to
Sort By:
Page
of 8
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.
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.
Meat Science
|
November 9, 2011
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks
C A Morris, R L Theis, R K Miller, 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
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
|
February 24, 2001
Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef
A Castillo, L M Lucia, D B Roberson, et al.
Journal of Food Protection
|
April 11, 2019
Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef
C Vanderzant, J W Savell, P L Hamby, et al.
Journal of Food Protection
|
April 10, 2019
Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products
G R Acuff, C Vanderzant, M O Hanna, et al.
Page
of 8