The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics.

[1]  M. G. Johnson,et al.  The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. , 2002, Meat science.

[2]  M. G. Johnson,et al.  Reduction of microorganisms in ground beef using multiple intervention technology. , 2002, Meat science.

[3]  F. Pohlman,et al.  Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. , 2002, Meat science.

[4]  F. Pohlman,et al.  Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding. , 2002, Meat science.

[5]  J. Apple,et al.  The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display. , 2002, Meat science.

[6]  J. Apple,et al.  Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. , 2002, Meat science.

[7]  K. Warriner,et al.  Attachment of bacteria to beef from steam-pasteurized carcasses. , 2001, Journal of food protection.

[8]  A. Castillo,et al.  Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings , 1999 .

[9]  C. Cutter,et al.  Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C. , 1998, Journal of food protection.

[10]  M. Slavik,et al.  Use of antimicrobial spray applied with an inside-outside birdwasher to reduce bacterial contamination on prechilled chicken carcasses. , 1998, Journal of food protection.

[11]  J. Walker,et al.  Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. , 1998, Journal of food protection.

[12]  C. Setser,et al.  Aroma, color, and texture of ground beef patties treated with fumaric and lactic acids , 1997 .

[13]  C. Cutter,et al.  Parameters Affecting the Efficacy of Spray Washes against Escherichia coli O157:H7 and Fecal Contamination on Beef †. , 1997, Journal of food protection.

[14]  R. C. Wilson,et al.  Comparison of Steam Pasteurization and Other Methods for Reduction of Pathogens on Surfaces of Freshly Slaughtered Beef. , 1997, Journal of food protection.

[15]  G C Smith,et al.  Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing. , 1997, Meat science.

[16]  J. O. Reagan,et al.  Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat. , 1996, Journal of food protection.

[17]  M. Slavik,et al.  Cetylpyridinium chloride (CPC) treatment on poultry skin to reduce attached Salmonella. , 1996, Journal of food protection.

[18]  G. Siragusa,et al.  Antimicrobial Effects of Trisodium Phosphate Against Bacteria Attached to Beef Tissue. , 1994, Journal of food protection.

[19]  M. Slavik,et al.  Trisodium Phosptiate (TSP) Treatment of Beef Surfaces to Reduce Escherichia coli O157:H7 and Salmonella typhimurium , 1994 .

[20]  R. Molins,et al.  Sanitization of Fresh Rib Eye Steaks with Chlorine Dioxide‐Generating Binary Systems , 1989 .

[21]  R. Marshall,et al.  Microbiological and Sensory Tests of Beef Treated with Acetic and Formic Acids 1, 2. , 1986, Journal of food protection.

[22]  K. Rhee.  MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT , 1978 .

[23]  A. Kotula,et al.  Bactertericidal Effectiveness of Three Chlorine Sources Used in Beef Carcass Washing , 1976 .

[24]  E. D. Strange,et al.  Simplified methodology for measuring meat color [Consumer acceptability]. , 1974 .

[25]  L. E. Jeremiah,et al.  BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY , 1972 .

[26]  B. M. Watts,et al.  A distillation method for the quantitative determination of malonaldehyde in rancid foods , 1960 .

[27]  F. W. Pohlmana,et al.  The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef , 2022 .