J. A. Collins

Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.

J. Brooks, G. Loneragan, Alejandro Echeverry, 2010, Journal of food protection.

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.

Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.

D. M. Allen, B. Johnson, M. Miller, 2010, Journal of animal science.

U. S. consumer perceptions of U. S. and Canadian beef quality grades.

B. Johnson, M. Miller, A. Garmyn, 2014, Journal of animal science.

Steam Versus Hot-Water Scalding in Reducing Bacterial Loads on the Skin of Commercially Processed Poultry

T. L. Goodwin, B. Love, T. E. Patrick, 1972 .