A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant

By Eisel W.G.   Linton R.H.   Muriana P.M.  

Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. : 273-282

Academic Press

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Cooking influences on the palatability of roasts from the beef hip

By Jeremiah L.E.   Gibson L.L.  

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 1-9

Elsevier

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Evaluation of a novel enrichment procedure for the isolation of Escherichia coli O157 from naturally contaminated raw beef, lamb and mixed meat products

By Chapman P.A.   Ellin M.   Ashton R.  

Food Microbiology, Vol. 18, Iss. 5, 2001-10 ,pp. : 471-478

Elsevier

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The effects of postmortem product handling and aging time on beef palatability

By Jeremiah L.E.   Gibson L.L.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 929-941

Elsevier

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Development of twoListeria monocytogenesgrowth models in a meat broth and their application to beef meat

By Lebert I.   Begot C.   Lebert A.  

Food Microbiology, Vol. 15, Iss. 5, 1998-10 ,pp. : 499-509

Elsevier

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