The role of microbiological testing in systems for assuring the safety of beef von Brown, M.H., Gill, C.O., Hollingsworth, J., Nickelson, R., Seward, S., Sheridan, J.J., Stevenson, T., Sumner, J.L., Theno, D.M., Usborne, W.R., Zink, D.

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Survival of Listeria monocytogenes during the production of uncooked German, American and Italian-style fermented sausages von Farber, J.M., Daley, E., Holley, R., Usborne, W.R.

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Food safety challenges von Wadge, A, Pennington, H, Usborne, W.R

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Meat emulsion functionality related to fat-protein ratio and selected dairy and cereal products von Mittal, G.S., Usborne, W.R.

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Kinetics of texture change during smokehouse cooking of meat emulsions containing various fillers von Correia, L.R., Mittal, G.S., Usborne, W.R., deMan, J.M.

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Selection criteria of meat emulsion fillers based on properties and cooking kinetics von Correia, L.R. (Technical Univ. of Nova Scotia, Halifax, Nova Scotia, Canada), Mittal, G.S, Usborne, W.R

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Shelf-life studies of vacuum-packaged bacon treated with nisin von Calderon, C, Collins-Thompson, D.L, Usborne, W.R

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Extending the retail storage time of pork sausage using modified atmospheres and freezing von Guerrero Legarreta, Isabel, Usborne, W.R., Ashton, G.C.

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Nisin sensitivity of lactic acid bacteria isolated from cured and fermented meat products von Collins-Thompson, D.L, Calderon, C, Usborne, W.R

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The efficacy of chlorine dioxide in controlling Salmonella contamination and its effect on product quality of chicken broiler carcasses von Thiessen, G P, Usborne, W R, Orr, H L

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An evaluation of antibotulinal activity in nitrite-free curing systems containing dinitrosyl ferrohemochrome von Wood, D.S, Collins-Thompson, D.L, Usborne, W.R, Picard, B

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Enzymatic tenderization of spent White Leghorn hens von BAWA, A.S., ORR, H.L., USBORNE, W.R.

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Thermal Properties of Emulsion Type Sausages During Cooking von Mittal, G.S., Wang, C.Y., Usborne, W.R.

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Development of Pink Color in Cooked Pork von Howe, J.L., Gullett, E.A., Usborne, W.R.

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Sensory Evaluation of Nisin-Treated Bacon von Usborne, W.R., Collins-Thompson, D.L., Wood, D.S.

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The Effect of Nitrite on the Growth of Pathogens during Manufacture of Dry and Semi-dry Sausage von Collins-Thompson, D.L., Krusky, B., Usborne, W.R., Hauschild, A.H.W.

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Meat Quality von Usborne, W.R.

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Effect of nitrite and salt on the color, flavor and overall acceptability of ham von Froehlich, D.A, Gullett, E.A, Usborne, W.R

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University of Guelph von Usborne, W.R.

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Plenary sessions von Usborne, W.R.

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