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Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

Meat science, 2012-11, Vol.92 (3), p.267-273

2012

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Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

Meat science, 2005-02, Vol.69 (2), p.289-296

2005

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Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relative Value

Poultry science, 2008-11, Vol.87 (11), p.2367-2376

2008

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Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Meat science, 2011-12, Vol.89 (4), p.507-513

2011

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Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system

Meat science, 2011-07, Vol.88 (3), p.503-511

2011

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Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters

Meat science, 2012-01, Vol.90 (1), p.130-138

2012

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Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Journal of food science, 2007-08, Vol.72 (6), p.S388-S395

2007

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Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters

Journal of food science, 2007-10, Vol.72 (8), p.S551-S559

2007

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Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

Journal of food science, 2007-06, Vol.72 (5), p.S324-S332

2007

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Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Meat science, 2007-09, Vol.77 (1), p.136-147

2007

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Combining pediocin with postpackaging irradiation for control of Listeria monocytogenes on frankfurters

Journal of food protection, 2004-09, Vol.67 (9), p.1866-1875

2004

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Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens

Poultry science, 2005, Vol.84 (1), p.137-142

2005

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The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters

Journal of food science, 2001-11, Vol.66 (9), p.1409-1415

2001

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Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters

Journal of food protection, 2004-09, Vol.67 (9), p.1855-1865

2004

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Validation of lethality processes for products with slow come up time: Bacon and bone-in ham

Food control, 2019-10, Vol.104, p.147-151

2019

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The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes

Meat science, 2014-01, Vol.96 (1), p.400-407

2014

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Effects of Irradiation on Properties of Cured Ham

Journal of food science, 2003-09, Vol.68 (7), p.2362-2365

2003

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Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan

Journal of food science, 1997-05, Vol.62 (3), p.551-554

1997

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Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation

Journal of food science, 1995-09, Vol.60 (5), p.1001-1005

1995

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Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

Journal of food protection, 2011-11, Vol.74 (11), p.1833-1839

2011

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Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan

Journal of food science, 1997-01, Vol.62 (1), p.198-202

1997

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Technology for meat-grinding systems to improve removal of hard particles from ground meat

Meat science, 1997-03, Vol.45 (3), p.389-403

1997

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Bacteriological, physicochemical, and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging

Journal of food protection, 1996-05, Vol.59 (5), p.493-501

1996

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Carrageenan effects on thermal stability of meat proteins

Journal of food science, 1997-05, Vol.62 (3), p.544-547

1997

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Low-fat bologna and beaker sausage: effects of carrageenans and chloride salts

Journal of food science, 1994-09, Vol.59 (5), p.941-945

1994

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Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relative Value

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system

Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters

Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters

Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Combining pediocin with postpackaging irradiation for control of Listeria monocytogenes on frankfurters

Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens

The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters

Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters

Validation of lethality processes for products with slow come up time: Bacon and bone-in ham

The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes

Effects of Irradiation on Properties of Cured Ham

Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan

Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan

Technology for meat-grinding systems to improve removal of hard particles from ground meat

Bacteriological, physicochemical, and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging

Carrageenan effects on thermal stability of meat proteins

Low-fat bologna and beaker sausage: effects of carrageenans and chloride salts

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