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Effects of calcium salts on beef longissimus quality

Meat science, 2003-07, Vol.64 (3), p.299-308

2003

Volltextzugriff (PDF)

Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

Journal of food science, 2010-03, Vol.75 (2), p.T35-T39

2010

Volltextzugriff (PDF)

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Meat science, 2004-05, Vol.67 (1), p.129-137

2004

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Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork

Journal of food protection, 2003-03, Vol.66 (3), p.376-381

2003

Volltextzugriff (PDF)

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Journal of animal science, 2003-06, Vol.81 (6), p.1473

2003

Volltextzugriff (PDF)

Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits

Meat science, 2003-11, Vol.65 (3), p.967-972

2003

Volltextzugriff (PDF)

Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

Journal of food science, 2002-05, Vol.67 (4), p.1323-1330

2002

Volltextzugriff (PDF)

Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef

Journal of food protection, 1997-05, Vol.60 (5), p.476-484

1997

Volltextzugriff (PDF)

Characteristics of low-fat ground beef containing texture-modifying ingredients

Journal of food science, 1992-01, Vol.57 (1), p.19-24

1992

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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Journal of food science, 1992, Vol.57 (1), p.25-29

1992

Volltextzugriff (PDF)

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids

Journal of food protection, 1996-04, Vol.59 (4), p.370-373

1996

Volltextzugriff (PDF)

Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat

Journal of food protection, 1996-07, Vol.59 (7), p.751-756

1996

Volltextzugriff (PDF)

Evaluation of a steam pasteurization process in a commercial beef processing facility

Journal of food protection, 1997-05, Vol.60 (5), p.485-492

1997

Volltextzugriff (PDF)

Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles

Meat science, 1995, Vol.39 (1), p.143-147

1995

Volltextzugriff (PDF)

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

Journal of food science, 1996-09, Vol.61 (5), p.1000-1006

1996

Volltextzugriff (PDF)

Effectiveness of trimming and/or washing on microbiological quality of beef carcasses

Journal of food protection, 1995-10, Vol.58 (10), p.1114-1117

1995

Volltextzugriff (PDF)

Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna

Journal of food science, 1999-11, Vol.64 (6), p.1100-1107

1999

Volltextzugriff (PDF)

Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage

Journal of food protection, 1997-07, Vol.60 (7), p.795-798

1997

Volltextzugriff (PDF)

The real story about food safety

Journal of animal science, 1995-09, Vol.73 (9), p.2741

Kastner, C L

1995

Volltextzugriff (PDF)

Muscle washing and raw material source affect quality and physicochemical properties of low-salt, low-fat, restructured beef

Journal of food science, 1992-05, Vol.57 (3), p.545-550

1992

Volltextzugriff (PDF)

Microbiological quality of beef carcasses and vacuum-packaged subprimals: process intervention during slaughter and fabrication

Journal of food protection, 1995-06, Vol.58 (6), p.633-638

1995

Volltextzugriff (PDF)

Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

Journal of food science, 1990-03, Vol.55 (2), p.338-341

1990

Volltextzugriff (PDF)

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

Journal of food science, 1996-11, Vol.61 (6), p.1261-1266

1996

Volltextzugriff (PDF)

Reduction of Bacterial Populations on Vacuum-Packaged Ground Beef Patties with Fumaric and Lactic Acids

Journal of food protection, 1996-10, Vol.59 (10), p.1037-1040

1996

Volltextzugriff (PDF)

Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

Journal of food science, 1996-11, Vol.61 (6), p.1285-1288

1996

Volltextzugriff (PDF)

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Effects of calcium salts on beef longissimus quality

Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits

Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits

Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef

Characteristics of low-fat ground beef containing texture-modifying ingredients

Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids

Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat

Evaluation of a steam pasteurization process in a commercial beef processing facility

Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

Effectiveness of trimming and/or washing on microbiological quality of beef carcasses

Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna

Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage

The real story about food safety

Muscle washing and raw material source affect quality and physicochemical properties of low-salt, low-fat, restructured beef

Microbiological quality of beef carcasses and vacuum-packaged subprimals: process intervention during slaughter and fabrication

Low-fat, high-added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

Reduction of Bacterial Populations on Vacuum-Packaged Ground Beef Patties with Fumaric and Lactic Acids

Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

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