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Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

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

2010

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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

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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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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

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Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

Journal of food science, 1994-05, Vol.59 (3), p.465-470

1994

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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

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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

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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

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Effects of calcium salts on beef longissimus quality

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

2003

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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

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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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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

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

Journal of animal science, 2003-06, Vol.81 (6), p.1473-1481

2003

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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

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Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials

Journal of food science, , Vol.51 (2)

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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

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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

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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

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Raw and preheated epimysium and gelatin affect properties of low-salt, low-fat, restructured beef

Journal of food science, 1992-05, Vol.57 (3), p.551-554

1992

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Flaked sinew addition to low-fat cooked salami

Journal of food science, 1995-03, Vol.60 (2), p.245-249

1995

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Hot-fat trimming effects on the microbiological quality of beef carcasses and subprimals

Journal of food protection, 1995-09, Vol.58 (9), p.990-992

1995

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Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef

Journal of food science, , Vol.51 (2)

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Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: a comparison of cooked flavor changes occurring during product display

Journal of food science, , Vol.51 (2)

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Aroma, color, and texture of ground beef patties treated with fumaric and lactic acids

Journal of food quality, 1997-12, Vol.20 (6), p.513-524

1997

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Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas

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

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

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

Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

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

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

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

Effects of calcium salts on beef longissimus quality

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

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

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

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

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

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

Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials

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

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

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

Raw and preheated epimysium and gelatin affect properties of low-salt, low-fat, restructured beef

Flaked sinew addition to low-fat cooked salami

Hot-fat trimming effects on the microbiological quality of beef carcasses and subprimals

Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef

Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: a comparison of cooked flavor changes occurring during product display

Aroma, color, and texture of ground beef patties treated with fumaric and lactic acids

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