Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display von Stivarius, M.R, Pohlman, F.W, McElyea, K.S, Waldroup, A.L

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Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide von Stivarius, M.R, Pohlman, F.W, McElyea, K.S, Apple, J.K

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Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grindin... von Pohlman, F.W, Stivarius, M.R, McElyea, K.S, Waldroup, A.L

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The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory... von Pohlman, F.W, Stivarius, M.R, McElyea, K.S, Johnson, Z.B, Johnson, M.G

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Reduction of microorganisms in ground beef using multiple intervention technology von Pohlman, F.W, Stivarius, M.R, McElyea, K.S, Johnson, Z.B, Johnson, M.G

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The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail dis... von Stivarius, M.R, Pohlman, F.W, McElyea, K.S, Apple, J.K

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HALOTHANE-GENOTYPE AND DURATION OF REFRIGERATED STORAGE EFFECTS ON THE QUALITY OF VACUUM-PACKAGED PORK LOINS von APPLE, J.K., STIVARIUS, M.R., REIMAN, J.D., RAKES, L.K., MAXWELL, C.V.

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