The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides

By Gill C.O.   Bryant J.   Bedard D.  

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 281-289

Academic Press

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Contamination of beef trimmings with Escherichia coli during a carcass breaking process

By Gill C.O.   McGinnis J.C.  

Food Research International, Vol. 33, Iss. 2, 2000-03 ,pp. : 125-130

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The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process

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Food Microbiology, Vol. 17, Iss. 5, 2000-10 ,pp. : 495-504

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Microbiological quality of cold and hot processed chilled and frozen beef

By Bell R.G.   Harrison J.C.L.   Moorhead S.M.   Jones R.J.  

Food Research International, Vol. 31, Iss. 2, 1998-03 ,pp. : 167-174

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Assessment of the hygienic performances of two beef carcass cooling processes from product temperature history data or enumeration of bacteria on carcass surfaces

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Food Microbiology, Vol. 14, Iss. 6, 1997-12 ,pp. : 593-602

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