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Meat Science|November 8, 2011
Spray-chilling and carcass decontamination systems using lactic and acetic acidP L Hamby, J W Savell, G R Acuff, et al.Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fatG R Acuff, J W Savell, H R Cross, et al.Meat Science|November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fatK K Correale, J W Savell, D B Griffin, et al.Meat Science|September 30, 2011
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimalsB A Laster, K B Harris, L M Lucia, et al.Journal of Food Protection|August 26, 1998
Use of hot water for beef carcass decontaminationA 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 carcassesA Castillo, L M Lucia, K J Goodson, et al.Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplaceL I Wright, J A Scanga, K E Belk, et al.Journal of Animal Science|February 1, 1993
Effect of castration on myofibrillar protein turnover, endogenous proteinase activities, and muscle growth in bovine skeletal muscleJ B Morgan, T L Wheeler, M Koohmaraie, et al.Meat Science|November 9, 2011
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaksC A Morris, R L Theis, R K Miller, et al.Meat Science|November 9, 2011
Effects of oral vitamin D(3) supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattleN C Tipton, D A King, J C Paschal, et al.Pageof 82