G. Smith

发表

Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages.

J. Sofos, K. Belk, J. Scanga, 2001, Journal of food protection.

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

H. Cross, G. Smith, F. C. Parrish, 1978 .

Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market.

J. B. Morgan, J. D. Tatum, D. Wulf, 1997, Journal of animal science.

High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro.

J. Sofos, K. Belk, K. Nightingale, 2011, Journal of food protection.

Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.

J. D. Tatum, K. Belk, J. Scanga, 2006, Journal of animal science.

An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef-packing plants.

J. Sofos, R. Yemm, K. Belk, 2008, Journal of food protection.

National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

D. S. Hale, J. B. Morgan, J. D. Tatum, 2002, Journal of animal science.

National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.

D. S. Hale, J. B. Morgan, J. D. Tatum, 1993, Journal of animal science.

National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes.

D. S. Hale, K. Belk, M. Miller, 1993, Journal of animal science.

Technologic advances in the food industry: their influence on public health.

N. Heidelbaugh, Z. Carpenter, A. B. Childers, 1979, Journal of the American Veterinary Medical Association.

Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers.

J. B. Morgan, J. D. Tatum, D. Wulf, 1996, Journal of animal science.

NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS

D. S. Hale, H. Cross, J. Savell, 1989 .

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

H. Cross, J. Savell, G. Smith, 1987 .

Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.

J. D. Tatum, K. Belk, G. Smith, 2005, Journal of animal science.

An audit of retail beef loin steak tenderness conducted in eight U.S. cities.

J. D. Tatum, M. H. George, K. Belk, 1999, Journal of animal science.

Using objective measures of muscle color to predict beef longissimus tenderness.

J D Tatum, J. D. Tatum, S F O'Connor, 1997, Journal of animal science.

RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

G. W. Davis, H. Cross, J. Savell, 1987 .

RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

G. W. Davis, H. Cross, J. Savell, 1985 .

Extent of microbial contamination in United States pork retail products.

J. Sofos, K. Belk, G. Smith, 2001, Journal of food protection.

Lean beef: impetus for lipid modifications.

H. Cross, J. Savell, G. Smith, 1990, Journal of the American Dietetic Association.

Factors Affecting Desirability of Bacon and Commercially-Processed Pork Bellies

Z. Carpenter, R. West, G. Smith, 1975 .

FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW

H. R. Cross, P. R. Durland, S. C. Seideman, 1984 .

Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.

J. D. Tatum, K. Belk, J. Scanga, 2003, Journal of animal science.

Reducing Postmortem Aging Time of Beef with Electrical Stimulation

F. Mckeith, G. Smith, J. W. Savell, 1981 .

Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers

G. Smith, D. Stiffler, C. Griffin, 2006 .

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.

J. B. Morgan, G. R. Schmidt, J. D. Tatum, 1996, Journal of animal science.

Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness.

J. D. Tatum, K. Belk, G. Smith, 2010, Journal of animal science.

Microbial contamination occurring on lamb carcasses processed in the United States.

J. D. Tatum, J. Sofos, K. Belk, 2001, Journal of food protection.

Thermal Inactivation of Susceptible and Multiantimicrobial-Resistant Salmonella Strains Grown in the Absence or Presence of Glucose

J. Sofos, K. Belk, G. Smith, 2003, Applied and Environmental Microbiology.

Acid adaptation does not promote survival or growth of Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments.

J. Sofos, J. Samelis, G. Smith, 2003, Journal of food protection.

Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability.

J. D. Tatum, K. Belk, J. Scanga, 2003, Journal of animal science.

Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses.

J. Sofos, K. Belk, G. Smith, 2002, Journal of food protection.

Nonacid meat decontamination technologies: model studies and commercial applications.

J. Sofos, G. Smith, G. Smith, 1998, International journal of food microbiology.

Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.

J. Sofos, I. Geornaras, K. Belk, 2004, Journal of food protection.

Impact of transportation and lairage on hide contamination with Escherichia coli O157 in finished beef cattle.

M. Salman, T. Grandin, P. Morley, 2008, Journal of food protection.

Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams

L. Hand, G. Smith, R. N. Terrell, 1982 .

Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts.

J. Sofos, I. Geornaras, K. Belk, 2007, Journal of food science.

Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.

J. D. Tatum, K. Belk, J. Scanga, 2005, Meat science.

Estimated compliance for removal of specified risk materials from 18 U.S. beef packing plants.

A. D. Fails, M. Salman, D. Woerner, 2008, Journal of food protection.

Carcass and offal yields of sheep and goats as influenced by market class and breed

J. Savell, G. Smith, M. Shelton, 1989 .

Factors contributing to the incidence of dark cutting beef.

J. D. Tatum, T. Grandin, K. Belk, 1998, Journal of animal science.

Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics.

T. R. Dutson, J. Savell, G. Smith, 1987, Meat science.

Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics

C. Vanderzant, J. Savell, G. Smith, 1982 .

Effect of Various Types of Vacuum Packages and Length of Storage on the Microbial Flora of Wholesale and Retail Cuts of Beef

C. Vanderzant, S. Seideman, G. Smith, 1976 .

Effect of Initial Internal Temperature and Storage Temperature on the Microbial Flora of Vacuum Packaged Beef

C. Vanderzant, G. Smith, Z. Carpenter, 1976 .

EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS

H. Cross, G. Smith, Z. Carpenter, 1973 .

Implant strategies during feeding: impact on carcass grades and consumer acceptability.

J. D. Tatum, D. Roeber, K. Belk, 2000, Journal of animal science.

Comparison of Intervention Technologies for Reducing Escherichia coli 0 157:H7 on Beef Cuts and Trimmings

J. Sofos, K. Belk, J. Scanga, 2003 .

REVIEW: Animal Identification Systems in North America

John A. Scanga, Keith E. Belk, Dustin L. Pendell, 2008 .

Risk associated with transportation and lairage on hide contamination with Salmonella enterica in finished beef cattle at slaughter.

M. Salman, T. Grandin, P. Morley, 2008, Journal of food protection.

Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination.

J. O. Reagan, J. Sofos, K. Belk, 2000, Journal of food protection.

Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring.

J. D. Tatum, K. Belk, R. Delmore, 2000, Meat science.

Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

H. Cross, J. Savell, G. Smith, 1986 .

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

T. R. Dutson, G. Smith, R. Reiser, 1982 .

FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

T. R. Dutson, G. Smith, Z. Carpenter, 2008 .

EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP

T. R. Dutson, G. Smith, R. Bowling, 1978 .

Modification of early-postmortem muscle pH and use of postmortem aging to improve beef tenderness.

J. B. Morgan, J. D. Tatum, G. Smith, 1996, Journal of animal science.

Fate of Escherichia coli O157:H7, Salmonella typhimurium DT 104, and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10 degrees C.

J. Sofos, J. Samelis, G. Smith, 2001, Journal of food protection.

The effects of cattle sex on carcass characteristics and longissimus muscle palatability.

K. Belk, G. Smith, J. Paterson, 2006, Journal of animal science.

Method and effect of adjustment for heterogeneous variance of Holstein conformation traits.

E. B. Burnside, J. Dekkers, B. Kennedy, 1994, Journal of dairy science.

EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

G. Smith, Z. Carpenter, C. Cater, 1973 .

Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler.

M. Salman, J. Sofos, D. Woerner, 2006, Journal of food protection.

Single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated Escherichia coli O157:H7 and Salmonella Typhimurium

J. Sofos, P. Skandamis, K. Belk, 2005 .

Salmonella Interventions for Beef

J. Sofos, K. Belk, J. Scanga, 2006 .

MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE

T. R. Dutson, S. Seideman, G. Smith, 1979 .

Effect of varying protein and energy densities in complete rations fed to cows in first lactation.

D. Grieve, G. Smith, I. Mcmillan, 1984, Journal of dairy science.

Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle.

J. D. Tatum, D. Wulf, R. Green, 1997, Journal of animal science.

Incidence of Salmonella on beef carcasses relating to the U.S. meat and poultry inspection regulations.

J. O. Reagan, J. Sofos, G. Smith, 1999, Journal of food protection.

Carcass grades, rack composition and tenderness of sheep and goats as influenced by market class and breed

J. Savell, G. Smith, D. Johnson, 1989 .

Economic implications of improved color stability in beef.

Keith E. Belk, John N. Sofos, G. C. Smith, 2000 .

PERFORMANCE AND ENERGY METABOLISM OF STEERS FED A CONCENTRATE OR ROUGHAGE DIET IN CONVENTIONAL, SEMI-ENCLOSED SLATTED AND ENCLOSED SLATTED FLOOR FEEDLOTS IN SUMMER

J. Buchanan-Smith, W. S. Alhassan, G. Ashton, 1975 .

Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module.

J D Tatum, K E Belk, J A Scanga, 2003, Journal of animal science.

Implant program effects on performance and carcass quality of steer calves finished for 212 days.

J. B. Morgan, J. D. Tatum, G. Smith, 1996, Journal of animal science.

Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days.

J. D. Tatum, K. Belk, G. Smith, 1997, Journal of animal science.

New approaches for improving tenderness, quality, and consistency of beef

J. D. Tatum, K. Belk, G. Smith, 2000 .

Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds

J. Savell, G. Smith, C. Griffin, 1992 .

Comparison of Forage-Finished and Grain-Finished Beef Carcasses

T. R. Dutson, G. Smith, R. Bowling, 1977 .

Effect of phenotypic expression of Brahman breeding on marbling and tenderness traits.

J. B. Morgan, J. D. Tatum, T. Field, 1996, Journal of animal science.

Feedlot performance, carcass traits, and palatability traits of Hereford and Hereford x Brahman steers.

J. B. Morgan, J. D. Tatum, G. Smith, 1995, Journal of animal science.

Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.

J. Sofos, I. Geornaras, K. Belk, 2009, Journal of food science.

HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON — REVIEW

H. Cross, M. K. Sweeten, G. Smith, 1986 .

PLASMA PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL‐MEAT AND EXTENDED FRANKFURTERS

G. Smith, Z. Carpenter, R. Morgan, 1979 .

REVIEW: Identification and Traceability of Cattle in Selected Countries Outside of North America

D. Pendell, K. Belk, Y. Yoon, 2008 .

Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle

T. R. Dutson, G. W. Davis, C. Calkins, 1981 .

National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

D. S. Hale, J. B. Morgan, K. Belk, 2002, Journal of animal science.

Incidence of injection-site lesions in beef top sirloin butts.

D. Roeber, K. Belk, J. Scanga, 2001, Journal of animal science.

Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces, hides, and carcasses.

J. Sofos, K. Belk, J. Scanga, 2002, Journal of food protection.

Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattle.

G. Smith, D. Lunt, S. Smith, 1992, Meat science.

A Comparison of Practical Methods to Estimate Pork Carcass Composition

R. G. Kauffman, G. Smith, D. Schaefer, 1977 .

Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle

T. R. Dutson, G. Smith, G. C. Smith, 1984 .

Using electrical stimulation to tenderize meat

T. R. Dutson, Z. Carpenter, R. Hostetler, 1977 .

STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

T. R. Dutson, J. Savell, G. Smith, 1978 .

Electrical stimulation of ante-mortem stressed beef.

T. R. Dutson, J. Savell, G. Smith, 1982, Meat science.

Effects of Non‐meat Protein Products on Properties of Fat‐Batters and Mortadella Sausage

L. Hand, R. N. Terrell, G. Smith, 1983 .

Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and Thawing.

C. Vanderzant, F. Mckeith, J. Savell, 1982, Journal of food protection.

Attachment of Microorganisms to Pork Skin and Surfaces of Beef and Lamb Carcasses.

J. L. Butler, C. Vanderzant, G. Smith, 1979, Journal of food protection.

FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS

T. R. Dutson, G. W. Davis, G. Smith, 1980 .

RELATIONSHIPS OF CERTAIN MUSCLE, CARTILAGE AND BONE TRAITS TO TENDERNESS OF THE BEEF LONGISSIMUS

G. Smith, Z. Carpenter, B. W. Berry, 1974 .

MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS

T. R. Dutson, Z. Carpenter, W. H. Marshall, 1977 .

VACUUM PACKAGING OF LAMB. 1. Microbial Considerations

L. E. Jeremiah, J. O. Reagan, G. Smith, 1971 .

SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND/OR GOAT MEAT

T. R. Dutson, J. Savell, R. N. Terrell, 1988 .

PROCESSING SOYBEANS WITH SODIUM HYDROXIDE AND COPPER SULFATE FOR PIGS

G. Smith, L. Young, G. Smith, 1973 .

USDA MATURITY INDICES AND PALATABILITY OF BEEF RIB STEAKS1

H. Cross, J. Savell, G. Smith, 1988 .

Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue.

J. Sofos, K. Belk, Y. Yoon, 2004, Journal of food protection.

Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing.

G C Smith, J. Sofos, G. Smith, 1997, Meat science.

Postmortem Treatment Effects on Lamb Shrinkage, Bacterial Counts and Palatability

M. C. Calhoun, G. Smith, Z. Carpenter, 1976 .

Evaluation of the E+V video image analysis system as a predictor of pork carcass meat yield.

K E Belk, J A Scanga, G C Smith, 2003, Journal of Animal Science.

Effects of genetic markers and implant strategy on longissimus and gluteus muscle tenderness of calf-fed steers and heifers.

J. D. Tatum, K. Belk, G. Smith, 2011, Journal of animal science.

Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle.

J. D. Tatum, K. Belk, G. Smith, 2010, Journal of animal science.

EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES

H. Cross, G. Smith, A. Kotula, 1979 .

INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSES

J. Savell, G. Smith, F. C. Parrish, 1979 .

BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL STIMULATION AND COOLER AGING

J. Savell, G. Smith, Z. Carpenter, 1978 .

Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement.

K E Belk, J A Scanga, G C Smith, 2007, Journal of food protection.

Equations for Estimating Boneless Retail Cut Yields from Beef Carcasses

H. Cross, G. Smith, Z. Carpenter, 1973 .

USE OF ULTRAVIOLET LIGHT FOR EXTENDING THE RETAIL CASELIFE OF BEEF

J. O. Reagan, G. Smith, Z. Carpenter, 1973 .

Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups.

J. D. Tatum, D. Roeber, K. Belk, 2003, Journal of animal science.

An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage.

J. D. Tatum, K. Belk, J. Scanga, 2003, Journal of animal science.

Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades. United States Department of Agriculture.

J D Tatum, K E Belk, J A Scanga, 2002, Journal of animal science.

Relationships between pork loin palatability traits and physical characteristics of cooked chops.

G. W. Davis, H. Cross, J. Savell, 1991, Journal of animal science.