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

Erin Beyer ; Jessie Vipham ; Katie R. Lybarger ; Kaylee J. Farmer ; Lane A. Egger ; Michael Chao ; Morgan Zumbaugh ; Travis O'Quinn

Meat and muscle biology, 2024, Vol.8 (1) [Periódico revisado por pares]

Iowa State University Digital Press

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2
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels
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Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

Anthony J. Tarpoff ; Daniel U. Thomson ; Erin Beyer ; Jessie Vipham ; Kaylee J. Farmer ; Keayla Harr ; Michael Chao ; Morgan Zumbaugh ; Samuel G. Davis ; Sydney B. Bigger ; Travis O'Quinn

Meat and muscle biology, 2021-12, Vol.5 (1) [Periódico revisado por pares]

Iowa State University Digital Press

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3
First report of the prevalence of Shiga toxinproducing Escherichia coli in ground beef in Quindío, Colombia
First report of the prevalence of Shiga toxinproducing Escherichia coli in ground beef in Quindío, Colombia
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First report of the prevalence of Shiga toxinproducing Escherichia coli in ground beef in Quindío, Colombia

Giraldo-Rubio, Valentina ; Arango-Gil, Brayan Stiven ; Granobles-Velandia, Claudia Viviana

Biomédica, 2023-12, Vol.43 (4), p.474-482 [Periódico revisado por pares]

Instituto Nacional de Salud

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4
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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5
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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6
In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef
In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef
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In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef

Soyuçok, Ali ; Kılıç, Birol ; Kılıç, Gülden Başyiğit ; Yalçın, Halil

Meat science, 2024-10, Vol.216, p.109559-109559, Article 109559 [Periódico revisado por pares]

Elsevier Ltd

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7
Comparing Individual and Community-level Characteristics of People with Ground Beef-associated Salmonellosis and Other Ground Beef Eaters: A Case-control Analysis
Comparing Individual and Community-level Characteristics of People with Ground Beef-associated Salmonellosis and Other Ground Beef Eaters: A Case-control Analysis
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Comparing Individual and Community-level Characteristics of People with Ground Beef-associated Salmonellosis and Other Ground Beef Eaters: A Case-control Analysis

Salah, Zainab ; Canning, Michelle ; Rickless, David ; Devine, Carey ; Buckman, Ryan ; Payne, Daniel C. ; Marshall, Katherine E.

Journal of food protection, 2024-07, Vol.87 (7), p.100303-100303, Article 100303 [Periódico revisado por pares]

United States: Elsevier Inc

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8
Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential
Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential
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Identification of natural antioxidants using GC-MS analysis from Moringa oleifera with meat preservative potential

Sardar, Nadia ; Bibi, Yamin ; Arshad, Muhammad ; Ahmad, Anwaar ; Almoallim, Hesham S. ; Ansari, Mohammad Javed

Emirates journal of food and agriculture, 2024-05, Vol.36, p.1-10 [Periódico revisado por pares]

College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates

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9
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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10
EFFECTS OF GARLIC EXTRACT ON COLOR, LIPID OXIDATION AND OXIDATIVE BREAKDOWN PRODUCTS IN RAW GROUND BEEF DURING REFRIGERATED STORAGE
EFFECTS OF GARLIC EXTRACT ON COLOR, LIPID OXIDATION AND OXIDATIVE BREAKDOWN PRODUCTS IN RAW GROUND BEEF DURING REFRIGERATED STORAGE
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EFFECTS OF GARLIC EXTRACT ON COLOR, LIPID OXIDATION AND OXIDATIVE BREAKDOWN PRODUCTS IN RAW GROUND BEEF DURING REFRIGERATED STORAGE

Zhang, Xinzhuang ; Meng, Qingxiang ; He, Liwen ; Zhao, Liping ; Ren, Liping

Italian journal of food science, 2016-01, Vol.28 (1), p.139-147 [Periódico revisado por pares]

Pinerolo: Chiriotti Editori S.r.l

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