Evaluation of microsatellites as a potential tool for product tracing of ground beef mixturesSHACKELL, G. H; MATHIAS, H. C; CAVE, V. M et al.Meat science. 2005, Vol 70, Num 2, pp 337-345, issn 0309-1740, 9 p.Article

Evaluation of the effect of defrosting practices of ground beef on the heat tolerance of Listeria monocytogenes and Salmonella EnteritidisLIANOU, Alexandra; KOUTSOUMANIS, Konstantinos P.Meat science. 2009, Vol 82, Num 4, pp 461-468, issn 0309-1740, 8 p.Article

Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJONG YOUN JEONG; CLAUS, James R.Meat science. 2011, Vol 87, Num 1, pp 1-6, issn 0309-1740, 6 p.Article

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beefSUMAN, S. P; FAUSTMAN, C; LEE, S et al.Meat science. 2005, Vol 69, Num 2, pp 363-369, issn 0309-1740, 7 p.Article

The influence of forage diets and aging on beef palatabilityJIANG, T; BUSBOOM, J. R; NELSON, M. L et al.Meat science. 2010, Vol 86, Num 3, pp 642-650, issn 0309-1740, 9 p.Article

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef pattiesQUILO, S. A; POHLMAN, F. W; BROWN, A. H et al.Meat science. 2009, Vol 82, Num 1, pp 44-52, issn 0309-1740, 9 p.Article

Color stability and reversion in carbon monoxide packaged ground beefJONG YOUN JEONG; CLAUS, James R.Meat science. 2010, Vol 85, Num 3, pp 525-530, issn 0309-1740, 6 p.Article

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stabilityTAPP, W. Nathan; YANCEY, Janeal W. S; APPLE, Jason K et al.Meat science. 2012, Vol 91, Num 2, pp 131-136, issn 0309-1740, 6 p.Article

Chitosan inhibits premature browning in ground beefSUMAN, S. P; MANCINI, R. A; JOSEPH, P et al.Meat science. 2011, Vol 88, Num 3, pp 512-516, issn 0309-1740, 5 p.Article

Effects of reducing agents on premature browning in ground beefSEPE, H. A; FAUSTMAN, C; LEE, S et al.Food chemistry. 2005, Vol 93, Num 4, pp 571-576, issn 0308-8146, 6 p.Article

Antioxidative activity of carnosine in gamma irradiated ground beef and beef pattiesBADR, Hesham M.Food chemistry. 2007, Vol 104, Num 2, pp 665-679, issn 0308-8146, 15 p.Article

Models of the behavior of Escherichia coli O157: H7 in raw sterile ground beef stored at 5 to 46 °CTAMPLIN, Mark L; PAOLI, Greg; MARMER, Benne S et al.International journal of food microbiology. 2005, Vol 100, Num 1-3, pp 335-344, issn 0168-1605, 10 p.Conference Paper

Effects of food ingredients and oxygen exposure on premature browning in cooked beefSØRHEIM, Oddvin; HØY, Martin.Meat science. 2013, Vol 93, Num 1, pp 105-110, issn 0309-1740, 6 p.Article

Effect of muscle source on premature browning in ground beefSUMAN, S. P; FAUSTMAN, C; VENKITANARAYANAN, K. S et al.Meat science. 2004, Vol 68, Num 3, pp 457-461, issn 0309-1740, 5 p.Article

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beefSUMAN, S. P; MANCINI, R. A; JOSEPH, P et al.Meat science. 2010, Vol 86, Num 4, pp 994-998, issn 0309-1740, 5 p.Article

Enzyme-linked immunomagnetic chemiluminescent detection of Escherichia coli O157:H7GEHRING, Andrew G; IRWIN, Peter L; REED, Sue A et al.Journal of immunological methods. 2004, Vol 293, Num 1-2, pp 97-106, issn 0022-1759, 10 p.Article

Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packagingSØRHEIM, O; WESTAD, F; LARSEN, H et al.Meat science. 2009, Vol 81, Num 3, pp 467-473, issn 0309-1740, 7 p.Article

Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging filmCOLL CARDENAS, F; GIANNUZZI, L; ZARITZKY, N. E et al.Meat science. 2008, Vol 79, Num 3, pp 509-520, issn 0309-1740, 12 p.Article

Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5-7 °CJAY, J. M; VILAI, J. P; HUGHES, M. E et al.International journal of food microbiology. 2003, Vol 81, Num 2, pp 105-111, issn 0168-1605, 7 p.Article

Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energySCHLISSELBERG, Dov B; KLER, Edna; KALILY, Emmanuel et al.International journal of food microbiology. 2013, Vol 160, Num 3, pp 219-226, issn 0168-1605, 8 p.Article

The Myth of Efficiency: Technology and Ethics in Industrial Food ProductionSTUART, Diana; WOROOSZ, Michelle R.Journal of agricultural and environmental ethics. 2013, Vol 26, Num 1, pp 231-256, issn 1187-7863, 26 p.Article

Formation of Trans Fatty Acids Induced by Radicals in Irradiated Ground Beef and Liquid EggAN LI; FENG WANG; BEI FAN et al.Journal of the American Oil Chemists' Society. 2012, Vol 89, Num 12, pp 2207-2213, issn 0003-021X, 7 p.Article

Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activitySEYFERT, M; HUNT, M. C; AHNSTRÖM, M. Lundesjö et al.Meat science. 2007, Vol 75, Num 1, pp 134-142, issn 0309-1740, 9 p.Article

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefBALENTINE, C. W; CRANDALL, P. G; O'BRYAN, C. A et al.Meat science. 2006, Vol 73, Num 3, pp 413-421, issn 0309-1740, 9 p.Article

Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventionsJIMENEZ-VILLARREAL, J. R; POHLMAN, F. W; JOHNSON, Z. B et al.Meat science. 2003, Vol 65, Num 2, pp 885-891, issn 0309-1740, 7 p.Article