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Wesley N Osburn

Showing results (1-10 of 11) with videos related to

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Animal Frontiers : the Review Magazine of Animal Agriculture|April 14, 2026
Processed meats: the intersection of legacy and progressWesley N Osburn
Journal of Food Protection|October 1, 2020
Reducing Pathogenic Escherichia coli Surrogates on Fresh Beef Cuts by Water-Reducing Antimicrobial InterventionsKourtney A Daniels, Katherine Modrow, Wesley N Osburn, et al.
Meat Science|November 9, 2011
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonateJeffrey J Sindelar, Fred Prochaska, Jason Britt, et al.
Journal of Food Protection|April 4, 2015
Effectiveness of sanitizing products on controlling selected pathogen surrogates on retail deli slicersMichael C Yeater, Katie R Kirsch, T Matthew Taylor, et al.
Foods (Basel, Switzerland)|April 13, 2023
Effects of Message Framing and Information Source on Consumers' Attitudes toward an Amino Acid-Based Alternative Meat Curing SystemAmber Vonona Chambers, Mathew T Baker, Holli R Leggette, et al.
Meat Science|November 9, 2011
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection levelJeffery J Sindelar, Fred Prochaska, Jason Britt, et al.
Animal Frontiers : the Review Magazine of Animal Agriculture|July 30, 2020
Animal science program accreditation? This is the futureMargaret E Benson, Wesley N Osburn, Marc Bauer, et al.
Foods (Basel, Switzerland)|March 28, 2024
Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere PackagingBenjamin J Carpenter, Thomas W Dobbins, Manuel Sebastian Hernandez, et al.
Journal of Food Science|April 9, 2015
A survey of nitrate and nitrite concentrations in conventional and organic-labeled raw vegetables at retailMaryuri T Nuñez de González, Wesley N Osburn, Margaret D Hardin, et al.
Journal of Agricultural and Food Chemistry|March 15, 2012
Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United StatesMaryuri T Nuñez De González, Wesley N Osburn, Margaret D Hardin, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Animal Frontiers : the Review Magazine of Animal Agriculture|April 14, 2026
Processed meats: the intersection of legacy and progressWesley N Osburn
Journal of Food Protection|October 1, 2020
Reducing Pathogenic Escherichia coli Surrogates on Fresh Beef Cuts by Water-Reducing Antimicrobial InterventionsKourtney A Daniels, Katherine Modrow, Wesley N Osburn, et al.
Meat Science|November 9, 2011
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonateJeffrey J Sindelar, Fred Prochaska, Jason Britt, et al.
Journal of Food Protection|April 4, 2015
Effectiveness of sanitizing products on controlling selected pathogen surrogates on retail deli slicersMichael C Yeater, Katie R Kirsch, T Matthew Taylor, et al.
Foods (Basel, Switzerland)|April 13, 2023
Effects of Message Framing and Information Source on Consumers' Attitudes toward an Amino Acid-Based Alternative Meat Curing SystemAmber Vonona Chambers, Mathew T Baker, Holli R Leggette, et al.
Meat Science|November 9, 2011
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection levelJeffery J Sindelar, Fred Prochaska, Jason Britt, et al.
Animal Frontiers : the Review Magazine of Animal Agriculture|July 30, 2020
Animal science program accreditation? This is the futureMargaret E Benson, Wesley N Osburn, Marc Bauer, et al.
Foods (Basel, Switzerland)|March 28, 2024
Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere PackagingBenjamin J Carpenter, Thomas W Dobbins, Manuel Sebastian Hernandez, et al.
Journal of Food Science|April 9, 2015
A survey of nitrate and nitrite concentrations in conventional and organic-labeled raw vegetables at retailMaryuri T Nuñez de González, Wesley N Osburn, Margaret D Hardin, et al.
Journal of Agricultural and Food Chemistry|March 15, 2012
Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United StatesMaryuri T Nuñez De González, Wesley N Osburn, Margaret D Hardin, et al.
Pageof 2