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Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes

Journal of food protection, 2006-04, Vol.69 (4), p.794-800

2006

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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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Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks

Journal of animal science, 2004-06, Vol.82 (6), p.1863

2004

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A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Meat science, 2007-12, Vol.77 (4), p.602-607

2007

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Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef

Journal of food protection, 2005-11, Vol.68 (11), p.2349-2355

2005

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Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets

Meat science, 2004-10, Vol.68 (2), p.277-283

2004

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Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes

Journal of food protection, 2005-09, Vol.68 (9), p.1823-1830

2005

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Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure

Journal of food protection, 2003-08, Vol.66 (8), p.1408-1412

2003

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Effects of preparation method, age, and plating technique of thin agar layer media on recovery of Escherichia coli O157:H7 injured by sodium chloride

Journal of microbiological methods, 2001-11, Vol.47 (2), p.249-253

2001

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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

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Impact of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus analysed using transmission electron microscopy

Food microbiology, 2006-08, Vol.23 (5), p.446-452

2006

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Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks

Journal of animal science, 2003-07, Vol.81 (7), p.1721

2003

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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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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

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Reduction of Microbial Counts at a Commercial Beef Koshering Facility

Journal of food science, 1999-07, Vol.64 (4), p.719-723

1999

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EFFICACY OF ECOQUEST RADIANT CATALYTIC IONIZATION CELL AND BREEZE AT OZONE GENERATOR AT REDUCING MICROBIAL POPULATIONS ON STAINLESS STEEL SURFACES

Journal of rapid methods and automation in microbiology, 2007-12, Vol.15 (4), p.359-368

2007

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Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

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

1996

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SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF

Journal of sensory studies, 1997-07, Vol.12 (2), p.105-126

1997

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Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes

Foodborne pathogens and disease, 2005-09, Vol.2 (3), p.233-241

2005

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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, and its antioxidant properties in beef products

Journal of food science, 1998-01, Vol.63 (1), p.150-153

1998

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NEW APPROACH FOR MODELING GENERALIZED MICROBIAL GROWTH CURVES USING ARTIFICIAL NEURAL NETWORKS

Journal of rapid methods and automation in microbiology, 2000-12, Vol.8 (4), p.265-283

2000

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Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest

Journal of food protection, 2005-09, Vol.68 (9), p.1823

2005

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Central nervous system tissue detection in meat from advanced meat recovery systems

Meat science, 2006-04, Vol.72 (4), p.656-659

2006

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Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks12

Journal of animal science, 2004-06, Vol.82 (6), p.1863-1867

2004

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Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes

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

Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks

A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system

Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef

Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes

Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure

Effects of preparation method, age, and plating technique of thin agar layer media on recovery of Escherichia coli O157:H7 injured by sodium chloride

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

Impact of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus analysed using transmission electron microscopy

Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks

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

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

Reduction of Microbial Counts at a Commercial Beef Koshering Facility

EFFICACY OF ECOQUEST RADIANT CATALYTIC IONIZATION CELL AND BREEZE AT OZONE GENERATOR AT REDUCING MICROBIAL POPULATIONS ON STAINLESS STEEL SURFACES

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF

Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes

Standardized microbiological sampling and testing procedures for the beef industry

Liquid smoke effects on Escherichia coli O157:H7, and its antioxidant properties in beef products

NEW APPROACH FOR MODELING GENERALIZED MICROBIAL GROWTH CURVES USING ARTIFICIAL NEURAL NETWORKS

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest

Central nervous system tissue detection in meat from advanced meat recovery systems

Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks12

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