A. Parks

Thermal Inactivation of Salmonella in High-Fat Rendering Meat Products.

M. Brashears, A. Echeverry, M. Sanchez-Plata, 2018, Journal of food protection.

Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.

M. Miller, A. Garmyn, L. Thompson, 2012, Journal of food protection.

The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks.

J. Brooks, M. Brashears, A. Echeverry, 2015, Meat science.

Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures.

J. Brooks, L. Thompson, M. Brashears, 2012, Journal of animal science.

Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products.

J. Brooks, M. Brashears, A. Echeverry, 2016, Meat science.

Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.

A. Garmyn, G. Loneragan, M. Brashears, 2012, Journal of food protection.