Related content

Microbiological Sampling of Meat Cuts and Manufacturing Beef by Excision or Swabbing

By Gill C. O.   Badoni M.   McGinnis J. C.  

Journal of Food Protection, Vol. 64, Iss. 3, 2001-03 ,pp. : 325-334

International Association for Food Protection

Access to resources Recommend Favorite

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

By Phillips David   Bridger Kathryn   Jenson Ian   Sumner John  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1862-1866

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological and Sensory Attributes of Retail Cuts of Beef Treated with Acetic and Lactic Acid Solutions

By Kotula Kathryn L.   Thelappurate Ravindranath  

Journal of Food Protection, Vol. 57, Iss. 8, 1994-08 ,pp. : 665-670

International Association for Food Protection

Access to resources Recommend Favorite

Comparison of Sponging and Excising as Sampling Procedures for Microbiological Analysis of Fresh Beef-Carcass Tissue

By Ware Lorenzo M.   Kain Mindy L.   Sofos John N.   Belk Keith E.   Smith Gary C.  

Journal of Food Protection, Vol. 62, Iss. 11, 1999-11 ,pp. : 1255-1259

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Quality of Australian Beef

By Phillips David   Sumner John   Alexander Jodie F.   Dutton Kym M.  

Journal of Food Protection, Vol. 64, Iss. 5, 2001-05 ,pp. : 692-696

International Association for Food Protection

Access to resources Recommend Favorite