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

Noyce, J.O ; Michels, H ; Keevil, C.W

Applied and Environmental Microbiology, 2006-06, Vol.72 (6), p.4239-4244 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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2
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
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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

Rounds, Liliana ; Havens, Cody M ; Feinstein, Yelena ; Friedman, Mendel ; Ravishankar, Sadhana

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3792-3799 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
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
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
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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

Koger, T.J ; Wulf, D.M ; Weaver, A.D ; Wright, C.L ; Tjardes, K.E ; Mateo, K.S ; Engle, T.E ; Maddock, R.J ; Smart, A.J

Journal of animal science, 2010-10, Vol.88 (10), p.3399-3408 [Periódico revisado por pares]

Champaign, IL: American Society of Animal Science

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4
Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households
Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households
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Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households

Delignette-Muller, M.L. ; Cornu, M.

International journal of food microbiology, 2008-11, Vol.128 (1), p.158-164 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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5
Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef
Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef
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Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Alp, Esen ; Aksu, Muhammet İrfan

Meat science, 2010-10, Vol.86 (2), p.468-473 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Reducing the fat content in ground beef without sacrificing quality: A review
Reducing the fat content in ground beef without sacrificing quality: A review
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Reducing the fat content in ground beef without sacrificing quality: A review

Brewer, M. Susan

Meat science, 2012-08, Vol.91 (4), p.385-395 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid
Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid
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Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid

Tamplin, Mark L

Applied and Environmental Microbiology, 2005, Vol.71 (1), p.320-325 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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8
Antioxidant activity in meat treated with oregano and sage essential oils
Antioxidant activity in meat treated with oregano and sage essential oils
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Antioxidant activity in meat treated with oregano and sage essential oils

Fasseas, M.K. ; Mountzouris, K.C. ; Tarantilis, P.A. ; Polissiou, M. ; Zervas, G.

Food chemistry, 2008-02, Vol.106 (3), p.1188-1194 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Effects of conventional and grass-feeding systems on the nutrient composition of beef
Effects of conventional and grass-feeding systems on the nutrient composition of beef
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Effects of conventional and grass-feeding systems on the nutrient composition of beef

Leheska, J.M ; Thompson, L.D ; Howe, J.C ; Hentges, E ; Boyce, J ; Brooks, J.C ; Shriver, B ; Hoover, L ; Miller, M.F

Journal of animal science, 2008-12, Vol.86 (12), p.3575-3585 [Periódico revisado por pares]

Champaign, IL: American Society of Animal Science

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10
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers
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Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Georgantelis, Dimitrios ; Blekas, Georgios ; Katikou, Panagiota ; Ambrosiadis, Ioannis ; Fletouris, Dimitrios J.

Meat science, 2007-02, Vol.75 (2), p.256-264 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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