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S R McKee

Showing results (1-10 of 27) with videos related to

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Poultry Science|August 18, 2000
Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzerD F Kirunda, S R McKee
Poultry Science|February 20, 1998
Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristicsS R McKee, A R Sams
Poultry Science|November 14, 1997
The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meatS R McKee, A R Sams
Poultry Science|March 12, 1998
Pale, soft, and exudative meat in turkeys treated with succinylcholineS R McKee, B M Hargis, A R Sams
Poultry Science|September 18, 2001
The efficacy of vitamin E (DL-alpha-tocopheryl acetate) supplementation in hen diets to alleviate egg quality deterioration associated with high temperature exposureD F Kirunda, S E Scheideler, S R McKee
Poultry Science|July 24, 2008
Use of a scald additive to reduce levels of Salmonella typhimurium during poultry processingS R McKee, J C Townsend, S F Bilgili
Poultry Science|August 23, 2012
Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributesA Morey, C L Bratcher, M Singh, et al.
International Journal of Food Microbiology|March 2, 2010
Antimicrobial activity of commercial marinades against multiple strains of Salmonella sppA Pathania, S R McKee, S F Bilgili, et al.
Journal of Food Protection|January 12, 2011
Inhibition of nalidixic acid-resistant salmonella on marinated chicken skinA Pathania, S R McKee, S F Bilgili, et al.
Poultry Science|June 25, 2002
Effect of electron beam irradiation on poultry meat safety and qualityS J Lewis, A Velásquez, S L Cuppett, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Poultry Science|August 18, 2000
Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzerD F Kirunda, S R McKee
Poultry Science|February 20, 1998
Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristicsS R McKee, A R Sams
Poultry Science|November 14, 1997
The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meatS R McKee, A R Sams
Poultry Science|March 12, 1998
Pale, soft, and exudative meat in turkeys treated with succinylcholineS R McKee, B M Hargis, A R Sams
Poultry Science|September 18, 2001
The efficacy of vitamin E (DL-alpha-tocopheryl acetate) supplementation in hen diets to alleviate egg quality deterioration associated with high temperature exposureD F Kirunda, S E Scheideler, S R McKee
Poultry Science|July 24, 2008
Use of a scald additive to reduce levels of Salmonella typhimurium during poultry processingS R McKee, J C Townsend, S F Bilgili
Poultry Science|August 23, 2012
Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributesA Morey, C L Bratcher, M Singh, et al.
International Journal of Food Microbiology|March 2, 2010
Antimicrobial activity of commercial marinades against multiple strains of Salmonella sppA Pathania, S R McKee, S F Bilgili, et al.
Journal of Food Protection|January 12, 2011
Inhibition of nalidixic acid-resistant salmonella on marinated chicken skinA Pathania, S R McKee, S F Bilgili, et al.
Poultry Science|June 25, 2002
Effect of electron beam irradiation on poultry meat safety and qualityS J Lewis, A Velásquez, S L Cuppett, et al.
Pageof 3