Detalhe da pesquisa
1.
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef.
Molecules
; 28(7)2023 Mar 31.
Artigo
Inglês
| MEDLINE | ID: mdl-37049914
2.
Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference.
J Food Sci Technol
; 59(10): 4134-4140, 2022 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-36193374
3.
Prevalence and Antimicrobial Susceptibility of Salmonella Serovars Isolated from U.S. Retail Ground Pork.
Foodborne Pathog Dis
; 18(3): 219-227, 2021 03.
Artigo
Inglês
| MEDLINE | ID: mdl-33471597
4.
Corn-Based Distillers' Grains in Diets for Feedlot Cattle Are Associated with the Burden of Escherichia coli O157 in Feces.
Foodborne Pathog Dis
; 15(7): 398-405, 2018 07.
Artigo
Inglês
| MEDLINE | ID: mdl-29620957
5.
A current review of U.S. beef flavor II: Managing beef flavor.
Meat Sci
; 209: 109403, 2024 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-38070358
6.
A current review of U.S. beef flavor I: Measuring beef flavor.
Meat Sci
; 210: 109437, 2024 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-38278005
7.
Cross-sectional study examining Salmonella enterica carriage in subiliac lymph nodes of cull and feedlot cattle at harvest.
Foodborne Pathog Dis
; 10(4): 368-74, 2013 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-23566273
8.
Determination of total cholesterol in meat and poultry by gas chromatography: single-laboratory validation.
J AOAC Int
; 95(2): 472-88, 2012.
Artigo
Inglês
| MEDLINE | ID: mdl-22649935
9.
Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.
J Food Prot
; 72(8): 1616-23, 2009 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-19722392
10.
A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free.
Nutrients
; 9(9)2017 Aug 25.
Artigo
Inglês
| MEDLINE | ID: mdl-28841165
11.
Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.
J Food Sci
; 80(2): S444-9, 2015 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-25597832
12.
Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks.
J Food Prot
; 78(3): 511-7, 2015 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-25719874
13.
Characterization of trenbolone acetate and estradiol metabolite excretion profiles in implanted steers.
Environ Toxicol Chem
; 33(12): 2850-8, 2014 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-25244153
14.
Non-O157 Shiga toxin-producing Escherichia coli in U. S. retail ground beef.
J Food Prot
; 77(7): 1188-92, 2014 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-24988027
15.
Salmonella and Campylobacter baseline in retail ground beef and whole-muscle cuts purchased during 2010 in the United States.
J Food Prot
; 75(12): 2110-5, 2012 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-23212006
16.
Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoir.
Meat Sci
; 87(4): 361-5, 2011 Apr.
Artigo
Inglês
| MEDLINE | ID: mdl-21172730
17.
Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria.
J Food Sci
; 76(6): M427-32, 2011 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-21729076
18.
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 Food Prot
; 73(12): 2169-79, 2010 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-21219733