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Evaluation of Two Thermal Processing Schedules at Low Relative Humidity for Elimination of Escherichia coli O157:H7 and Salmonella Serovars in Chopped and Formed Beef Jerky

Journal of food protection, 2009-12, Vol.72 (12), p.2476-2482

2009

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Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness

Journal of animal science, 2019-02, Vol.97 (2), p.669-686

2019

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PRODUCTION METHODS AND PRODUCT CHARACTERISTICS OF JERKY PRODUCED BY SMALL AND VERY SMALL MEAT PROCESSING BUSINESSES

Journal of muscle foods, 2010-10, Vol.21 (4), p.826-833

2010

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Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork

Journal of food protection, 2003-03, Vol.66 (3), p.501-503

2003

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Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts

Meat and muscle biology, 2021-03, Vol.5 (1)

2021

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Effect of Packaging and Storage Time on Survival of Listeria monocytogenes on Kippered Beef Steak and Turkey Tenders

Journal of food science, 2012-01, Vol.77 (1), p.M57-M60

2012

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Marination technique influences whole muscle beef jerky salt content and flavor intensity

Kansas Agricultural Experiment Station Research Reports, 2011-01 (1), p.65-68

2011

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Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Food science & technology, 2007, Vol.40 (1), p.179-185

2007

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Package Systems and Storage Times Serve as Postlethality Controls for Listeria monocytogenes on Whole-Muscle Beef Jerky and Pork and Beef Smoked Sausage Sticks

Journal of food protection, 2011-02, Vol.74 (2), p.188-192

2011

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Aging premium choice chuck rolls for minimal days maximizes color stability and extends retail display life (2014)

Kansas Agricultural Experiment Station Research Reports, 2014-01 (1), p.99-102

2014

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Thermal process with additional drying provides proper lethality for controlling pathogens during jerky production

Kansas Agricultural Experiment Station Research Reports, 2009-01 (1), p.106-109

2009

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LED lighting extends color shelf life for three beef products compared with fluorescent lighting (2012)

Kansas Agricultural Experiment Station Research Reports, 2012-01 (1), p.87-91

2012

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Thermal process for jerky provides proper lethality for controlling pathogens (2007)

Kansas Agricultural Experiment Station Research Reports, 2007-01 (1), p.122-124

2007

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Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky

Kansas Agricultural Experiment Station Research Reports, 2010-01 (1), p.129-130

2010

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Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on kippered beef steaks

Kansas Agricultural Experiment Station Research Reports, 2010-01 (1), p.131-132

2010

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Antimicrobial ingredients affect beef snack stick quality (2008)

Kansas Agricultural Experiment Station Research Reports, 2008-01 (1), p.3-5

2008

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Microbial flora of commercially produced vacuum packaged, cooked beef roast (2002)

Kansas Agricultural Experiment Station Research Reports, 2002-01 (1), p.47-49

2002

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Subprimal type and quality grade affect fatty acid composition and cooked firmness of ground beef patties (2014)

Kansas Agricultural Experiment Station Research Reports, 2014-01 (1), p.95-98

2014

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Process intervention to assure sanitation of beef carcasses and cuts (1995)

Kansas Agricultural Experiment Station Research Reports, 1995-01 (1), p.75-77

1995

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COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS1

Journal of rapid methods and automation in microbiology, 2000-12, Vol.8 (4), p.285-305

2000

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COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS 1

Journal of rapid methods and automation in microbiology, 2000-12, Vol.8 (4), p.285-305

2000

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COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS

Journal of rapid methods and automation in microbiology, 2000-12, Vol.8 (4), p.285-305

2000

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Standardized microbiological sampling and testing procedures for the beef industry

Journal of food protection, 1996-07, Vol.59 (7), p.778-780

1996

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Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties (1997)

Kansas Agricultural Experiment Station Research Reports, 1997-01 (1), p.6-7

1997

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Antioxidant properties of liquid smoke in precooked beef patties (1997)

Kansas Agricultural Experiment Station Research Reports, 1997-01 (1), p.8-10

1997

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Evaluation of Two Thermal Processing Schedules at Low Relative Humidity for Elimination of Escherichia coli O157:H7 and Salmonella Serovars in Chopped and Formed Beef Jerky

Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness

PRODUCTION METHODS AND PRODUCT CHARACTERISTICS OF JERKY PRODUCED BY SMALL AND VERY SMALL MEAT PROCESSING BUSINESSES

Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork

Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts

Effect of Packaging and Storage Time on Survival of Listeria monocytogenes on Kippered Beef Steak and Turkey Tenders

Marination technique influences whole muscle beef jerky salt content and flavor intensity

Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Package Systems and Storage Times Serve as Postlethality Controls for Listeria monocytogenes on Whole-Muscle Beef Jerky and Pork and Beef Smoked Sausage Sticks

Aging premium choice chuck rolls for minimal days maximizes color stability and extends retail display life (2014)

Thermal process with additional drying provides proper lethality for controlling pathogens during jerky production

LED lighting extends color shelf life for three beef products compared with fluorescent lighting (2012)

Thermal process for jerky provides proper lethality for controlling pathogens (2007)

Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky

Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on kippered beef steaks

Antimicrobial ingredients affect beef snack stick quality (2008)

Microbial flora of commercially produced vacuum packaged, cooked beef roast (2002)

Subprimal type and quality grade affect fatty acid composition and cooked firmness of ground beef patties (2014)

Process intervention to assure sanitation of beef carcasses and cuts (1995)

COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS1

COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS 1

COMPILATION OF INTERVENTION METHODS AND CONDITIONS, AND INGREDIENT LIMITS, FOR CONTROLLING CAMPYLOBACTER JEJUNI IN MEAT AND POULTRY PRODUCTS

Standardized microbiological sampling and testing procedures for the beef industry

Liquid smoke effects on Escherichia coli O157:H7 in beef trimmings and ground beef patties (1997)

Antioxidant properties of liquid smoke in precooked beef patties (1997)

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