Mark F. Miller

发表

Characterization of Antimicrobial Resistant (AMR) Salmonella Enterica Isolates Associated With Cattle at Harvest in Mexico

H. D. den Bakker, K. Nightingale, Peter W. Cook, 2019, Meat and Muscle Biology.

Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks

M. Miller, A. Garmyn, J. Legako, 2019, Meat and Muscle Biology.

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days

D. Woerner, A. Garmyn, J. Legako, 2020 .

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem

D. Woerner, A. Garmyn, J. Legako, 2020 .

Salmonella enterica Burden in Harvest-Ready Cattle Populations from the Southern High Plains of the United States

T. Besser, G. Loneragan, M. Koohmaraie, 2007, Applied and Environmental Microbiology.

The Winning Weaning Food (WWF): The Development of a Complementary Food for Food-Insecure Infants and Young Children in Malawi

J. Dawson, W. Oldewage-Theron, Mark F. Miller, 2019, Nutrients.

Virulence characterization and molecular subtyping of typical and atypical Escherichia coli O157:H7 and O157:H(-) isolated from fecal samples and beef carcasses in Mexico.

M. Brashears, M. Brashears, C. Narváez-Bravo, 2015, Journal of food protection.

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

R. Polkinghorne, L. Lucherk, Mark F. Miller, 2020, Foods.

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

T. O’Quinn, J. Brooks, J. Legako, 2018, Translational animal science.

Salmonella in beef and produce from honduras.

L. Garcia, L. Thompson, G. Loneragan, 2015, Journal of food protection.

Presence of Presumptive Shiga Toxin–Producing Escherichia coli and Salmonella on Sheep during Harvest in Honduras

M. Brashears, A. Echeverry, Mark F. Miller, 2020 .

In-Plant Validation Study of Harvest Process Controls in Two Beef Processing Plants in Honduras.

M. Brashears, A. Echeverry, Mark F. Miller, 2019, Journal of food protection.

Salmonella Presence in Mandibular, Mesenteric, and Subiliac Lymph Nodes Collected from Sheep and Goats in the United States.

M. Brashears, Mark F. Miller, K. Hanlon, 2016, Journal of food protection.

Salmonella and Campylobacter baseline in retail ground beef and whole-muscle cuts purchased during 2010 in the United States.

J. Brooks, G. Loneragan, M. Brashears, 2012, Journal of food protection.

Establishment of a preliminary baseline of Salmonella presence on pork and goat carcasses harvested in the Bahamas to address food and nutritional security interventions.

M. Brashears, A. Echeverry, Mark F. Miller, 2018, Animal frontiers : the review magazine of animal agriculture.

Presence of Salmonella and Escherichia coli O157 on the hide, and presence of Salmonella, Escherichia coli O157 and Campylobacter in feces from small-ruminant (goat and lamb) samples collected in the United States, Bahamas and Mexico.

M. Brashears, A. Echeverry, Mark F. Miller, 2018, Meat science.

Influence of ractopamine hydrochloride and days on feed on feedlot performance and red meat yield in thin cull beef cows targeted for a lean market

R. Rathmann, L. Lucherk, Mark F. Miller, 2019, Translational animal science.

In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats

M. Brashears, A. Echeverry, Mark F. Miller, 2021, Foods.

The influence of Megasphaera elsdenii on rumen morphometrics of cull cows immediately stepped up to a high-energy finishing diet

R. Rathmann, Mark F. Miller, G. Ducharme, 2019, Translational animal science.

Influence of dietary roughage level and Megasphaera elsdenii on feedlot performance and carcass composition of thin cull beef cows fed for a lean market

R. Rathmann, Mark F. Miller, G. Ducharme, 2019, Translational animal science.

Development of beef volatile flavor compounds in response to varied oven temperature and degree of doneness

D. Woerner, J. Legako, Mark F. Miller, 2021, Meat and Muscle Biology.

Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement

R. Polkinghorne, Mark F. Miller, A. Garmyn, 2020 .

Palatability of beef chuck, loin, and round muscles from three USDA quality grades.

T. O’Quinn, J. Brooks, J. Legako, 2018, Journal of animal science.

Evaluation of Meat Sensory Attributes

A. Garmyn, Mark F. Miller, M. Miller, 2017 .

CONSUMER EVALUATION OF THE PALATABILITY OF USDA SELECT, USDA CHOICE AND CERTIFIED ANGUS BEEF STRIP LOIN STEAKS FROM RETAIL MARKETS IN LUBBOCK, TEXAS, U.S.A.

A. Garmyn, J. Brooks, R. Rathmann, 2011 .

The Spoilage Characteristics of Ground Beef Packaged in High-Oxygen and Low-Oxygen Modified Atmosphere Packages

J. Brooks, M. Brashears, Mark F. Miller, 2006 .

Non-O157 Shiga toxin-producing Escherichia coli in U. S. retail ground beef.

J. Brooks, G. Loneragan, M. Brashears, 2014, Journal of food protection.

Beef Quality Preferences: Factors Driving Consumer Satisfaction

Jaime E. Malaga, R. Polkinghorne, Mark F. Miller, 2020, Foods.

Effects of Sex Class, a Combined Androgen and Estrogen Implant, and Pasture Supplementation on Growth and Carcass Performance and Meat Quality of Zebu-Type Grass-Fed Cattle

M. Brashears, Mark F. Miller, J. Sarturi, 2021, Animals : an open access journal from MDPI.

Ascophyllum nodosum supplementation: a preharvest intervention for reducing Escherichia coli O157:H7 and Salmonella spp. in feedlot steers.

M. Miller, K. Braden, Mark F. Miller, 2004, Journal of food protection.

M. Brashears, A. Echeverry, Mark F. Miller, 2018, Meat science.

Substantial within-Animal Diversity of Salmonella Isolates from Lymph Nodes, Feces, and Hides of Cattle at Slaughter

K. Nightingale, G. Loneragan, M. Brashears, 2013, Applied and Environmental Microbiology.

Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoir.

J. Brooks, G. Loneragan, J Chance Brooks, 2011, Meat science.

Salmonella and E. coli O157:H7 Prevalence and Generic E. coli and Coliform Quantitative Baseline in Raw Pork and Beef in Retail Channels in Mexico

Todd Brashears, M. Brashears, A. Echeverry, 2016 .

The use of mechanically separated beef and other functional additives and extenders in restructured beef products

Mark F. Miller, M. Miller, 1984 .

Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.

J. Brooks, G. Loneragan, Alejandro Echeverry, 2009, Journal of food protection.

Virulence Characterization and Molecular Subtyping of Typical and Atypical Escherichia coli O157:H7 and O157:H(ÂŒ) Isolated from Fecal Samples and Beef Carcasses in Mexico

M. Brashears, M. Brashears, A. Echeverry, 2015 .