D. Buege

发表

R. Cassens, T. Ito, M. Lee, 1978 .

Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

K. Scheller, R. Cassens, C. Faustman, 1989 .

Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants.

J. O. Reagan, J. B. Morgan, J. Sofos, 1999, Journal of food protection.

Characterization of Escherichia coli O 157 : H 7 from Downer and Healthy Dairy Cattle in the Upper Midwest Region of the United States C

A. Benson, P. Fedorka-Cray, C. Hiemke, 2017 .

Characterization of Escherichia coli O 157 : H 7 from Downer and Healthy Dairy Cattle in the Upper Midwest Region of the United States

A. Benson, P. Fedorka-Cray, C. Hiemke, 2003 .

Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1 predictive model and an inoculation study.

S. Ingham, D. Buege, J. Losinski, 2004, Journal of food protection.

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

J. O. Reagan, J. B. Morgan, J. Sofos, 1996, Journal of food protection.

Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability.

K. Scheller, R. N. Arnold, D. Schaefer, 1992, Journal of animal science.

Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.

J. Luchansky, N. Faith, D. Buege, 2001, Journal of food protection.

Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C

Jun Zhu, S. Ingham, Melody A. Fanslau, 2005 .

Research Note Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 218C

Jun Zhu, S. Ingham, Melody A. Fanslau, 2005 .

Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees C.

S. Ingham, S. Mohanan, D. Buege, 2006, Journal of food protection.

Reseach Note Survival of Staphylococcus aureus and Listeria monocytogenes on Vacuum-Packaged Beef Jerky and Related Products Stored at 21C

S. Ingham, S. Mohanan, D. Buege, 2006 .

Characterization of Escherichia coli O157:H7 from Downer and Healthy Dairy Cattle in the Upper Midwest Region of the United States

A. Benson, P. Fedorka-Cray, C. Hiemke, 2003, Applied and Environmental Microbiology.

Inhibition of microbial growth in chub-packed ground beef by refrigeration (2°C) and medium-dose (2.2 to 2.4 kGy) irradiation

S. Ingham, J. Luchansky, N. Faith, 1997 .

Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking.

S. Ingham, D. Buege, J. Losinski, 2004, Journal of food protection.

Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.

R. Wadhera, S. Ingham, Melody A. Fanslau, 2005, Journal of food protection.

Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef.

J. Luchansky, C. Kaspar, D. Buege, 2002, Journal of food protection.

SMALL PLANT INTERVENTION TREATMENTS TO REDUCE BACTERIA ON BEEF CARCASSES AT SLAUGHTER

Dennis Buege, Steve Ingham, S. Ingham, 2003 .

Recovery of Escherichia coli Biotype I and Enterococcus spp. during refrigerated storage of beef carcasses inoculated with a fecal slurry.

S. Ingham, J. Luchansky, D. Buege, 1999, Journal of food protection.

Validation of Pepperoni Processes for Control of Escherichia coli O157:H7 ‡.

P. Bailey, J. Luchansky, C. Kaspar, 1996, Journal of food protection.

Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.

S. Ingham, D. Buege, G. Searls, 2006, Journal of food protection.

Mitochondrial calcium and postmortem muscle shortening.

B. Marsh, D. Buege, 1975, Biochemical and Biophysical Research Communications - BBRC.

Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color

K. Scheller, R. Cassens, C. Faustman, 1989 .

EFFECTS OF PRE-RIGOR TENSION ON TENDERNESS OF INTACT BOVINE AND OVINE MUSCLE

J. R. Stouffer, D. Buege, 1974 .

Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a home-style dehydrator.

J. Luchansky, N. Faith, D. Buege, 1998, Journal of food microbiology.

GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS

S. Ingham, D. Buege, J. Losinski, 2004 .

Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C.

R. Wadhera, S. Ingham, Melody A. Fanslau, 2005, Journal of food protection.

TENDERNESS VARIATION IN OVINE LONGISSIMUS MUSCLE

J. R. Stouffer, D. Buege, 1974 .

INHIBITION OF SALMONELLA SEROVARS, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING DRY-CURING AND DRYING OF MEAT: A CASE STUDY WITH BASTURMA

S. Ingham, D. Buege, G. Searls, 2006 .

Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage.

J. Luchansky, N. Faith, D. Buege, 2002, Journal of food protection.

Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.

R. Wadhera, S. Ingham, Melody A. Fanslau, 2005, Journal of food protection.

Validation of Pepperoni Processes for Control of Escherichia coli O157:H7 ‡.

P. Bailey, J. Luchansky, C. Kaspar, 1996, Journal of food protection.

Effect of pre-evisceration, skin-on carcass decontamination sanitation strategies for reducing bacterial contamination of cattle during skinning

J. Luchansky, D. Buege, M. Çalıcıoğlu, 2010 .