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Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios

Meat and muscle biology, 2024, Vol.8 (1)

2024

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Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

Meat and muscle biology, 2021-12, Vol.5 (1)

2021

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First report of the prevalence of Shiga toxinproducing Escherichia coli in ground beef in Quindío, Colombia

Biomédica, 2023-12, Vol.43 (4), p.474-482

2023

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Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing

Applied and Environmental Microbiology, 2006-06, Vol.72 (6), p.4239-4244

2006

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Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3792-3799

2012

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EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2023-12, Vol.21 (2), p.343-353

2023

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Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential

Emirates journal of food and agriculture, 2024-05, Vol.36, p.1-10

2024

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Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle

Journal of animal science, 2010-10, Vol.88 (10), p.3399

2010

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Effect of Ground Beef Irradiation on Annual Nontyphoidal Salmonella and Escherichia coli O157 Burden and Direct Healthcare Costs in the United States: A Simulation Study

Journal of food protection, 2024-03, Vol.87 (3), p.100231-100231, Article 100231

2024

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EFFECTS OF GARLIC EXTRACT ON COLOR, LIPID OXIDATION AND OXIDATIVE BREAKDOWN PRODUCTS IN RAW GROUND BEEF DURING REFRIGERATED STORAGE

Italian journal of food science, 2016-01, Vol.28 (1), p.139-147

2016

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Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef

Food research international, 2022-06, Vol.156, p.111139-111139, Article 111139

2022

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Contribution of beef to key nutrient intakes in American adults: an updated analysis with NHANES 2011-2018

Nutrition research (New York, N.Y.), 2022-09, Vol.105, p.105-112

2022

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Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households

International journal of food microbiology, 2008-11, Vol.128 (1), p.158-164

2008

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Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Meat science, 2010-10, Vol.86 (2), p.468-473

2010

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Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Meat science, 2018-05, Vol.139, p.44-48

2018

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Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding

Food research international, 2022-06, Vol.156, p.111103-111103, Article 111103

2022

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Salmonella Outbreaks Linked to Beef, United States, 2012–2019

Journal of food protection, 2023-05, Vol.86 (5), p.100071-100071, Article 100071

2023

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Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef

Meat and muscle biology, 2022-12, Vol.6 (1)

2022

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Synergistic antimicrobial activity of essential oils in combination with phage endolysin against Salmonella Typhimurium in cooked ground beef

Food control, 2024-03, Vol.157, p.110187, Article 110187

2024

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Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging

Food chemistry, 2023-11, Vol.425, p.136493-136493, Article 136493

2023

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Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

Meat science, 2017-05, Vol.127, p.30-34

2017

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Rapid and multiplexed quantification of Salmonella, Escherichia coli O157:H7, and Shigella flexneri in ground beef using flow cytometry

Talanta (Oxford), 2022-02, Vol.238, p.123005-123005, Article 123005

2022

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Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures

Meat science, 2024-04, Vol.210, p.109421-109421, Article 109421

2024

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Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018

Nutrients, 2023-05, Vol.15 (11), p.2475

2023

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Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

Journal of food engineering, 2023-09, Vol.353, p.111526, Article 111526

2023

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Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

First report of the prevalence of Shiga toxinproducing Escherichia coli in ground beef in Quindío, Colombia

Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing

Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

EFFECT OF LONG STORAGE OF SINAPIS ALBA SEEDS AQUEOUS EXTRACT IN VIABILITY AGAINST SPOILED BACTERIA IN REFRIGERATED GROUND BEEF

Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential

Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle

Effect of Ground Beef Irradiation on Annual Nontyphoidal Salmonella and Escherichia coli O157 Burden and Direct Healthcare Costs in the United States: A Simulation Study

EFFECTS OF GARLIC EXTRACT ON COLOR, LIPID OXIDATION AND OXIDATIVE BREAKDOWN PRODUCTS IN RAW GROUND BEEF DURING REFRIGERATED STORAGE

Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef

Contribution of beef to key nutrient intakes in American adults: an updated analysis with NHANES 2011-2018

Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households

Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding

Salmonella Outbreaks Linked to Beef, United States, 2012–2019

Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef

Synergistic antimicrobial activity of essential oils in combination with phage endolysin against Salmonella Typhimurium in cooked ground beef

Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging

Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

Rapid and multiplexed quantification of Salmonella, Escherichia coli O157:H7, and Shigella flexneri in ground beef using flow cytometry

Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures

Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001-2018

Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

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