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The efficacy of pulsed ultraviolet light processing for table and hatching eggs

Poultry science, 2021-03, Vol.100 (3), p.100923-100923, Article 100923

2021

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Efficacy of Chlorine Dioxide against Listeria monocytogenes in Brine Chilling Solutions

Journal of food protection, 2009-11, Vol.72 (11), p.2272-2277

2009

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Modified atmosphere packaging affects ground beef patty cohesiveness

Meat science, 2015-03, Vol.101, p.113-114

2015

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Oxygen scavengers affect meat properties and carbon dioxide and carbon monoxide gas concentrations in low-oxygen master packed ground beef

Meat science, 2016-02, Vol.112, p.123-123

2016

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Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella Typhimurium, and Campylobacter coli in cell suspensions and associated with pork surfaces

Journal of food protection, 2003-05, Vol.66 (5), p.798-803

2003

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Inhibition of foodborne pathogens in “no nitrate- or nitrite-added” bacon brine and bacon

Meat science, 2014-01, Vol.96 (1), p.489-489

2014

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Muscle characteristics only partially explain color variations in fresh hams

Meat science, 2017-06, Vol.128, p.88-96

2017

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Production and Consumer Characteristics of Pasture-Fed Beef

The Professional animal scientist, 2009-12, Vol.25 (6), p.801-808

2009

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Reduction of bacteria on pork carcasses associated with chilling method

Journal of food protection, 2003-06, Vol.66 (6), p.1019-1024

2003

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Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscle

Journal of food science, 1995-05, Vol.60 (3), p.565-570

1995

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Reduction of bacteria on pork carcasses associated with chilling methods

Journal of food protection, 2003, Vol.66 (6), p.1019-1024

2003

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Production Characteristics of Pasture-Fed Beef

Professional Animal Scientist, 2009-08, Vol.25 (4), p.443-448

2009

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Early post-mortem degradation of intramuscular collagen

Meat science, 1989, Vol.26 (2), p.115-120

1989

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Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature, and time

Journal of food protection, 1998-02, Vol.61 (2), p.152-157

1998

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Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

Meat science, 1989, Vol.25 (2), p.133-141

1989

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AMS Ocean Studies: A dynamic, introductory college-level oceanography course emphasizing real-world data and investigations

OCEANS 2008, 2008, p.1-5

2008

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Bovine muscle shortening and protein degradation after electrical stimulation, excision and chilling

Meat science, 1983-01, Vol.8 (3), p.163-183

1983

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Online Ocean Studies: an undergraduate distance-learning course utilizing ocean and coastal observing systems

Proceedings of OCEANS 2005 MTS/IEEE, 2005, p.1587-1589 Vol. 2

2005

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Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak

Journal of food science, 2000-11, Vol.65 (8), p.1382-1385

2000

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NONMEAT BINDERS FOR USE IN COOK-IN-BAG AND SMOKED HAM

Journal of muscle foods, 1995-02, Vol.6 (1), p.23-35

MILLS, E.W.

1995

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Meat composition and palatability of Holstein and beef steers as influenced by forage type and protein source

Journal of animal science, 1992-08, Vol.70 (8), p.2446-2451

1992

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Effects of live animal performance and hemoglobin level on special-fed veal carcass characteristics

Meat science, 1995, Vol.41 (1), p.89-96

1995

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Influence of production and postmortem technologies on composition and palatability of USDA Select grade beef

Journal of animal science, 1994-05, Vol.72 (5), p.1224-1231

1994

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Case study: Production and consumer characteristics of pasture-fed beef

Professional Animal Scientist, 2009-12, Vol.25 (6), p.801-808

2009

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Effects of different doses of zeranol on growth, hemoglobin, and carcass traits in veal calves

Journal of animal science, 1993-05, Vol.71 (5), p.1081

1993

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The efficacy of pulsed ultraviolet light processing for table and hatching eggs

Efficacy of Chlorine Dioxide against Listeria monocytogenes in Brine Chilling Solutions

Modified atmosphere packaging affects ground beef patty cohesiveness

Oxygen scavengers affect meat properties and carbon dioxide and carbon monoxide gas concentrations in low-oxygen master packed ground beef

Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella Typhimurium, and Campylobacter coli in cell suspensions and associated with pork surfaces

Inhibition of foodborne pathogens in “no nitrate- or nitrite-added” bacon brine and bacon

Muscle characteristics only partially explain color variations in fresh hams

Production and Consumer Characteristics of Pasture-Fed Beef

Reduction of bacteria on pork carcasses associated with chilling method

Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscle

Reduction of bacteria on pork carcasses associated with chilling methods

Production Characteristics of Pasture-Fed Beef

Early post-mortem degradation of intramuscular collagen

Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature, and time

Effects of early post-mortem ageing on intramuscular collagen stability, yield and composition

AMS Ocean Studies: A dynamic, introductory college-level oceanography course emphasizing real-world data and investigations

Bovine muscle shortening and protein degradation after electrical stimulation, excision and chilling

Online Ocean Studies: an undergraduate distance-learning course utilizing ocean and coastal observing systems

Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak

NONMEAT BINDERS FOR USE IN COOK-IN-BAG AND SMOKED HAM

Meat composition and palatability of Holstein and beef steers as influenced by forage type and protein source

Effects of live animal performance and hemoglobin level on special-fed veal carcass characteristics

Influence of production and postmortem technologies on composition and palatability of USDA Select grade beef

Case study: Production and consumer characteristics of pasture-fed beef

Effects of different doses of zeranol on growth, hemoglobin, and carcass traits in veal calves

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