Related content

Decontamination of Beef Carcass Surface Tissue by Steam Vacuuming Alone and Combined with Hot Water and Lactic Acid Sprays

By Castillo A.   Lucia L. M.   Goodson K. J.   Savell J. W.   Acuff G. R.  

Journal of Food Protection, Vol. 62, Iss. 2, 1999-02 ,pp. : 146-151

International Association for Food Protection

Access to resources Recommend Favorite

Long-Term Bacterial Profile of Refrigerated Ground Beef Made from Carcass Tissue, Experimentally Contaminated with Pathogens and Spoilage Bacteria after Hot Water, Alkaline, or Organic Acid Washes

By Dorsa Warren J.   Cutter Catherine N.   Siragusa Gregory R.  

Journal of Food Protection, Vol. 61, Iss. 12, 1998-12 ,pp. : 1615-1622

International Association for Food Protection

Access to resources Recommend Favorite

Spoilage and Safety Characteristics of Ground Beef Treated with Lactic Acid Bacteria

By Hoyle A. R.   Brooks J. C.   Thompson L. D.   Palmore W.   Stephens T. P.   Brashears M. M.  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2278-2283

International Association for Food Protection

Access to resources Recommend Favorite

Efficacy of a Peroxyacetic Acid Formulation as an Antimicrobial Intervention To Reduce Levels of Inoculated Escherichia coli O157:H7 on External Carcass Surfaces of Hot-Boned Beef and Veal

By Penney Nick   Bigwood Teresa   Barea Hazel   Pulford David   LeRoux Guill   Cook Roger   Jarvis Graeme   Brightwell Gale  

Journal of Food Protection, Vol. 70, Iss. 1, 2007-01 ,pp. : 200-203

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage

By Prasai R. K.   Kastner C. L.   Kenney P. B.   Kropf D. H.   Fung D. Y. C.   Mease L. E.   Vogt L. R.   Johnson D. E.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 795-798

International Association for Food Protection

Access to resources Recommend Favorite