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Items: 1 to 50 of 62

1.

Efficacy of a Blend of Sulfuric Acid and Sodium Sulfate against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Surface Tissue.

Scott-Bullard BR, Geornaras I, Delmore RJ, Woerner DR, Reagan JO, Morgan JB, Belk KE.

J Food Prot. 2017 Dec;80(12):1987-1992. doi: 10.4315/0362-028X.JFP-17-022.

PMID:
29130764
2.

Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings.

Scott BR, Yang X, Geornaras I, Delmore RJ, Woerner DR, Reagan JO, Morgan JB, Belk KE.

J Food Prot. 2015 Nov;78(11):1967-72. doi: 10.4315/0362-028X.JFP-15-170.

PMID:
26555519
3.

Identification of midgut and salivary glands as specific and distinct barriers to efficient tick-borne transmission of Anaplasma marginale.

Ueti MW, Reagan JO Jr, Knowles DP Jr, Scoles GA, Shkap V, Palmer GH.

Infect Immun. 2007 Jun;75(6):2959-64. Epub 2007 Apr 9.

4.

Fecal prevalence of Escherichia coli O157, Salmonella, Listeria, and Bacteriophage Infecting E. coli O157:H7 in feedlot cattle in the Southern Plains region of the United States.

Callaway TR, Edrington TS, Brabban AD, Keen JE, Anderson RC, Rossman ML, Engler MJ, Genovese KJ, Gwartney BL, Reagan JO, Poole TL, Harvey RB, Kutter EM, Nisbet DJ.

Foodborne Pathog Dis. 2006 Fall;3(3):234-44.

PMID:
16972771
5.

Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation.

Behrends JM, Goodson KJ, Koohmaraie M, Shackelford SD, Wheeler TL, Morgan WW, Reagan JO, Gwartney BL, Wise JW, Savell JW.

J Anim Sci. 2005 Dec;83(12):2869-75.

PMID:
16282626
6.

Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

Behrends JM, Goodson KJ, Koohmaraie M, Shackelford SD, Wheeler TL, Morgan WW, Reagan JO, Gwartney BL, Wise JW, Savell JW.

J Anim Sci. 2005 Mar;83(3):662-70.

PMID:
15705763
7.
8.

Protocol for evaluating the efficacy of cetylpyridinium chloride as a beef hide intervention.

Bosilevac JM, Wheeler TL, Rivera-Betancourt M, Nou X, Arthur TM, Shackelford SD, Kent MP, Jaroni D, Osborn MS, Rossman M, Reagan JO, Koohmaraie M.

J Food Prot. 2004 Feb;67(2):303-9.

PMID:
14968962
9.

Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in two geographically distant commercial beef processing plants in the United States.

Rivera-Betancourt M, Shackelford SD, Arthur TM, Westmoreland KE, Bellinger G, Rossman M, Reagan JO, Koohmaraie M.

J Food Prot. 2004 Feb;67(2):295-302.

PMID:
14968961
10.

Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and enterobacteriaceae on carcasses in a commercial beef processing plant.

Nou X, Rivera-Betancourt M, Bosilevac JM, Wheeler TL, Shackelford SD, Gwartney BL, Reagan JO, Koohmaraie M.

J Food Prot. 2003 Nov;66(11):2005-9.

PMID:
14627275
11.

Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.

Lorenzen CL, Miller RK, Taylors JF, Neely TR, Tatum JD, Wise JW, Buyek MJ, Reagan JO, Savell JW.

J Anim Sci. 2003 Jan;81(1):143-9.

PMID:
12597384
12.

Incidence of Escherichia coli O157:H7 in frozen beef patties produced over an 8-hour shiftt.

Pruett WP Jr, Biela T, Lattuada CP, Mrozinski PM, Barbour WM, Flowers RS, Osborne W, Reagan JO, Theno D, Cook V, McNamara AM, Rose B.

J Food Prot. 2002 Sep;65(9):1363-70.

PMID:
12233844
13.

Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.

Goodson KJ, Morgan WW, Reagan JO, Gwartney BL, Courington SM, Wise JW, Savell JW.

J Anim Sci. 2002 Feb;80(2):401-8.

PMID:
11881929
14.

Consumer impressions of Tender Select beef.

Shackelford SD, Wheeler TL, Meade MK, Reagan JO, Byrnes BL, Koohmaraie M.

J Anim Sci. 2001 Oct;79(10):2605-14.

PMID:
11721839
15.

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.

Belk KE, George MH, Tatum JD, Hilton GG, Miller RK, Koohmaraie M, Reagan JO, Smith GC.

J Anim Sci. 2001 Mar;79(3):688-97.

PMID:
11263829
16.
17.

National Beef Tenderness Survey-1998.

Brooks JC, Belew JB, Griffin DB, Gwartney BL, Hale DS, Henning WR, Johnson DD, Morgan JB, Parrish FC Jr, Reagan JO, Savell JW.

J Anim Sci. 2000 Jul;78(7):1852-60.

PMID:
10907827
18.

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

Sofos JN, Kochevar SL, Reagan JO, Smith GC.

J Food Prot. 1999 May;62(5):467-73.

PMID:
10340666
19.

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW.

J Anim Sci. 1999 Mar;77(3):653-60.

PMID:
10229361
20.

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

Savell JW, Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO.

J Anim Sci. 1999 Mar;77(3):645-52.

PMID:
10229360
21.

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW.

J Anim Sci. 1999 Mar;77(3):637-44.

PMID:
10229359
22.

Extent of beef carcass contamination with Escherichia coli and probabilities of passing U.S. regulatory criteria.

Sofos JN, Kochevar SL, Reagan JO, Smith GC.

J Food Prot. 1999 Mar;62(3):234-8.

PMID:
10090241
23.

Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants.

Sofos JN, Kochevar SL, Bellinger GR, Buege DR, Hancock DD, Ingham SC, Morgan JB, Reagan JO, Smith GC.

J Food Prot. 1999 Feb;62(2):140-5.

PMID:
10030632
24.

Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW.

J Anim Sci. 1998 Apr;76(4):1027-33.

PMID:
9581926
25.

Comparison of USDA quality grade with tendertec for the assessment of beef palatability.

George MH, Tatum JD, Dolezal HG, Morgan JB, Wise JW, Calkins CR, Gordon T, Reagan JO, Smith GC.

J Anim Sci. 1997 Jun;75(6):1538-46.

PMID:
9250515
26.

Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses.

Kochevar SL, Sofos JN, Bolin RR, Reagan JO, Smith GC.

J Food Prot. 1997 Feb;60(2):107-113. doi: 10.4315/0362-028X-60.2.107.

PMID:
31195528
27.

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

Reagan JO, Acuff GR, Buege DR, Buyck MJ, Dickson JS, Kastner CL, Marsden JL, Morgan JB, Nickelson R 2nd, Smith GC, Sofos JN.

J Food Prot. 1996 Jul;59(7):751-756. doi: 10.4315/0362-028X-59.7.751.

PMID:
31159091
28.

Foodservice industry market profile study: nutritional and objective textural profile of foodservice ground beef.

Johnson LP, Williams SE, Neel SW, Reagan JO.

J Anim Sci. 1994 Jun;72(6):1487-91.

PMID:
8071173
29.

Foodservice industry market profile study: in-plant beef fat trim level survey and cutting yields.

Neel SW, Williams SE, Johnson LP, Gwartney BL, Reagan JO.

J Anim Sci. 1993 Jul;71(7):1805-11.

PMID:
8349507
30.

Effects of feeding diets containing different fat supplements to swine on the visual properties and storage stability of low-fat sausage.

Miller MF, Ahmed PO, Shackelford SD, Haydon KD, Reagan JO.

Meat Sci. 1993;33(2):231-44. doi: 10.1016/0309-1740(93)90061-L.

PMID:
22060100
31.

Effect of hot-fat trimming on factors associated with the subprimal yield of beef carcasses.

Ahmed PO, Miller MF, Shackelford SD, Johnson LP, Williams SE, McCann MA, Reagan JO.

J Anim Sci. 1992 Feb;70(2):439-43.

PMID:
1548206
32.
33.

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine.

Shackelford SD, Reagan JO, Haydon KD, Lyon CE, Miller MF.

Meat Sci. 1991;30(1):59-73. doi: 10.1016/0309-1740(91)90035-O.

PMID:
22061652
34.

An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.

Shackelford SD, Koohmaraie M, Miller MF, Crouse JD, Reagan JO.

J Anim Sci. 1991 Jan;69(1):171-7.

PMID:
2005010
35.

Effect of a high-fat diet on the performance response to porcine somatotropin (PST) in finishing pigs.

Azain MJ, Seerley RW, Reagan JO, Anderson MK.

J Anim Sci. 1991 Jan;69(1):153-61.

PMID:
2005008
36.

The prediction of percentage of fat in pork carcasses.

Johnson LP, Miller MF, Haydon KD, Reagan JO.

J Anim Sci. 1990 Dec;68(12):4185-92.

PMID:
2286560
37.

The prediction of percentage of protein in pork carcasses.

Johnson LP, Reagan JO, Haydon KD, Miller MF.

J Anim Sci. 1990 Dec;68(12):4176-84.

PMID:
2286559
38.
39.

Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler pectoralis muscle.

Lyon CE, Davis CE, Dickens JA, Papa CM, Reagan JO.

Poult Sci. 1989 Feb;68(2):249-57.

PMID:
2704680
40.

Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system.

Abu-Bakar A, Reagan JO, Carpenter JA, Miller MF.

Meat Sci. 1989;25(3):187-97. doi: 10.1016/0309-1740(89)90071-5.

PMID:
22054512
41.

Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses.

Wiley EL, Reagan JO, Abu-Baker A, Carpenter JA, Reynolds AE, Miller MF.

Meat Sci. 1988;24(2):133-41. doi: 10.1016/0309-1740(88)90054-X.

PMID:
22055886
42.
43.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork.

Bentley DS, Reagan JO, Cox NA, Bailey JS.

J Food Prot. 1987 Nov;50(11):948-951. doi: 10.4315/0362-028X-50.11.948.

PMID:
30978811
44.

Effect of Heating on Water Soluble Biuret-Positive Compounds of Canned Cured Pork Picnic Shoulder.

Davis CE, Lyon BG, Reagan JO, Townsend WE.

J Food Prot. 1987 Aug;50(8):681-684. doi: 10.4315/0362-028X-50.8.681.

PMID:
30965467
45.

Comparison of Sampling Methods for Isolation of Campylobacter jejuni coli from Pork Skin.

Bracewell AJ, Reagan JO, Carpenter JA, Blankenship LC.

J Food Prot. 1986 Jul;49(7):532-533. doi: 10.4315/0362-028X-49.7.532.

PMID:
30959641
46.

Factors Affecting Survival of Campylobacter jejuni on Experimentally Inoculated Pork Skin Stored under Various Conditions.

Bracewell AJ, Reagan JO, Carpenter JA, Blankenship LC.

J Food Prot. 1985 Nov;48(11):944-946. doi: 10.4315/0362-028X-48.11.944.

PMID:
30943657
47.

Incidence of Campylobacter jejuni / coli on Pork Carcasses in the Northeast Georgia Area.

Bracewell AJ, Reagan JO, Carpenter JA, Blankenship LC.

J Food Prot. 1985 Sep;48(9):808-810. doi: 10.4315/0362-028X-48.9.808.

PMID:
30939678
48.

Time Temperature Heating Effect on Biuret-Positive Water-Extractable Porcine and Bovine Muscle Proteins.

Davis CE, Bracewell AJ, Anderson JB, Reagan JO.

J Food Prot. 1985 Mar;48(3):215-220. doi: 10.4315/0362-028X-48.3.215.

PMID:
30939643
49.

Comparison of Aerobic and Anaerobic Incubation Conditions for Optimal Recovery of Salmonella.

Bailey JS, Reagan JO, Cox NA, Thomson JE.

J Food Prot. 1984 Aug;47(8):615-617. doi: 10.4315/0362-028X-47.8.615.

PMID:
30934399
50.

Update: prevalence of Salmonella in pork sausage.

Silas JC, Carpenter JA, Reagan JO.

J Anim Sci. 1984 Jul;59(1):122-4.

PMID:
6746447

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