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Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking

Journal of food protection, 2023-01, Vol.86 (1), p.100010-100010, Article 100010

2023

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An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle

BMC genomics, 2024-04, Vol.25 (1), p.417-417, Article 417

2024

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The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Food chemistry, 2011-12, Vol.129 (3), p.1072-1079

2011

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Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

Meat science, 2017-11, Vol.133, p.36-42

2017

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Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

Food science & technology, 2018-09, Vol.95, p.47-50

2018

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Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers

Journal of food science, 2024-05, Vol.89 (5), p.2933-2942

2024

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Ultimate pH effects on dry-aged beef quality

Meat science, 2021-02, Vol.172, p.108365-108365, Article 108365

2021

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Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage

Journal of food science, 2023-05, Vol.88 (5), p.2162-2167

2023

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Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef

Food science & technology, 2018-07, Vol.93, p.32-35

2018

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Effects of relative humidity on dry-aged beef quality

Meat science, 2024-07, Vol.213, p.109498-109498, Article 109498

2024

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The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

Food science & technology, 2018-04, Vol.90, p.583-591

2018

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Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers

Journal of food safety, 2023-08, Vol.43 (4), p.n/a

2023

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Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Journal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1748-1754

2012

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Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Meat science, 2012-12, Vol.92 (4), p.808-815

2012

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Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon

Journal of food protection, 2011-03, Vol.74 (3), p.410-416

2011

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Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Journal of food protection, 2012-06, Vol.75 (6), p.1071-1076

2012

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Use of Natural Ingredients To Control Growth of Clostridium perfringens in Naturally Cured Frankfurters and Hams

Journal of food protection, 2011-03, Vol.74 (3), p.417-424

2011

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Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control

Food science & technology, 2019-04, Vol.103, p.169-177

2019

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Longitudinal effects of sodium chloride and ingoing nitrite concentration and source on the quality characteristics and microbial communities of deli-style ham

Food science & technology, 2022-06, Vol.162, p.113391, Article 113391

2022

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Implementation of a Group Quiz Format in an Introductory Meat Science Course

NACTA journal, 2024-02, Vol.67 (1)

2024

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205 An autosomal recessive mutation in PYGM causes myophosphorylase deficiency in composite cattle

Journal of animal science, 2024-09, Vol.102 (Supplement_3), p.39-40

2024

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A Survey of the Microbial Communities of Commercial Presliced, Packaged Deli-Style Ham Throughout Storage

Meat and muscle biology, 2022-11, Vol.6 (1)

2022

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Fate of Escherichia coli in Nonintact Beef Steaks during Sous-Vide Cooking at Different Holding Time and Temperature Combinations

Food protection trends, 2021-11, Vol.41 (6), p.569-573

2021

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Overview of the High Efficiency Video Coding (HEVC) Standard

IEEE transactions on circuits and systems for video technology, 2012-12, Vol.22 (12), p.1649-1668

2012

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Comparison of the Coding Efficiency of Video Coding Standards-Including High Efficiency Video Coding (HEVC)

IEEE transactions on circuits and systems for video technology, 2012-12, Vol.22 (12), p.1669-1684

2012

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Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking

An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers

Ultimate pH effects on dry-aged beef quality

Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage

Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef

Effects of relative humidity on dry-aged beef quality

The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon

Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Use of Natural Ingredients To Control Growth of Clostridium perfringens in Naturally Cured Frankfurters and Hams

Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control

Longitudinal effects of sodium chloride and ingoing nitrite concentration and source on the quality characteristics and microbial communities of deli-style ham

Implementation of a Group Quiz Format in an Introductory Meat Science Course

205 An autosomal recessive mutation in PYGM causes myophosphorylase deficiency in composite cattle

A Survey of the Microbial Communities of Commercial Presliced, Packaged Deli-Style Ham Throughout Storage

Fate of Escherichia coli in Nonintact Beef Steaks during Sous-Vide Cooking at Different Holding Time and Temperature Combinations

Overview of the High Efficiency Video Coding (HEVC) Standard

Comparison of the Coding Efficiency of Video Coding Standards-Including High Efficiency Video Coding (HEVC)

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