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Items: 1 to 20 of 135

1.

Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display.

Hoyle Parks AR, Brashears MM, Martin JN, Woerner WD, Thompson LD, Brooks JC.

Meat Sci. 2012 Jan;90(1):20-7. doi: 10.1016/j.meatsci.2011.05.020. Epub 2011 May 30.

PMID:
21669500
2.

Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures.

Parks AR, Brashears MM, Woerner WD, Martin JN, Thompson LD, Brooks JC.

J Anim Sci. 2012 Jun;90(6):2054-60. doi: 10.2527/jas.2011-4299.

3.

Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages.

Brooks JC, Alvarado M, Stephens TP, Kellermeier JD, Tittor AW, Miller MF, Brashears MM.

J Food Prot. 2008 Feb;71(2):293-301.

PMID:
18326178
4.

Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.

Hoyle Parks AR, Brashears MM, Woerner WD, Martin JN, Thompson LD, Brooks JC.

J Anim Sci. 2012 Feb;90(2):642-8. doi: 10.2527/jas.2011-4298. Epub 2011 Nov 7.

5.

The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef.

Rogers HB, Brooks JC, Martin JN, Tittor A, Miller MF, Brashears MM.

Meat Sci. 2014 May;97(1):1-10. doi: 10.1016/j.meatsci.2013.11.020. Epub 2014 Jan 10.

PMID:
24468705
6.

Spoilage and safety characteristics of ground beef treated with lactic acid bacteria.

Hoyle AR, Brooks JC, Thompson LD, Palmore W, Stephens TP, Brashears MM.

J Food Prot. 2009 Nov;72(11):2278-83.

PMID:
19903389
7.
8.

Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.

Alp E, Aksu MI.

Meat Sci. 2010 Oct;86(2):468-73. doi: 10.1016/j.meatsci.2010.05.036. Epub 2010 May 23.

PMID:
20573457
9.

Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.

Martin JN, Brooks JC, Brooks TA, Legako JF, Starkey JD, Jackson SP, Miller MF.

Meat Sci. 2013 Nov;95(3):495-502. doi: 10.1016/j.meatsci.2013.05.032. Epub 2013 May 25.

PMID:
23793085
10.

Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products.

Lundström HS, Björkroth J.

J Food Prot. 2007 Mar;70(3):766-70.

PMID:
17388074
11.

Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products.

Bosilevac JM, Shackelford SD, Fahle R, Biela T, Koohmaraie M.

J Food Prot. 2004 Oct;67(10):2248-54.

PMID:
15508637
12.

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.

Lavieri N, Williams SK.

Meat Sci. 2014 Aug;97(4):534-41. doi: 10.1016/j.meatsci.2014.02.014. Epub 2014 Mar 1.

PMID:
24769874
13.

Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties.

Smith L, Mann JE, Harris K, Miller MF, Brashears MM.

J Food Prot. 2005 Aug;68(8):1587-92.

PMID:
21132964
14.

Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.

Pereira JA, Dionísio L, Patarata L, Matos TJ.

Meat Sci. 2015 Mar;101:33-41. doi: 10.1016/j.meatsci.2014.09.147. Epub 2014 Nov 11.

PMID:
25462380
15.

Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.

Colindres P, Brewer MS.

J Sci Food Agric. 2011 Mar 30;91(5):963-8. doi: 10.1002/jsfa.4274. Epub 2011 Jan 19.

PMID:
21254072
16.

Effects of zilpaterol hydrochloride feeding duration on beef and calf-fed Holstein strip loin steak color.

Rogers HR, Brooks JC, Hunt MC, Hilton GG, VanOverbeke DL, Killefer J, Lawrence TE, Delmore RJ, Johnson BJ, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Martin JN, Miller MF.

J Anim Sci. 2010 Mar;88(3):1168-83. doi: 10.2527/jas.2009-2369. Epub 2009 Dec 4.

17.

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

Tapp WN, Yancey JW, Apple JK, Dikeman ME, Godbee RG.

Meat Sci. 2012 Jun;91(2):131-6. doi: 10.1016/j.meatsci.2012.01.005. Epub 2012 Jan 16.

PMID:
22326064
18.
19.

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.

Mancini RA, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I.

Meat Sci. 2010 Jun;85(2):339-46. doi: 10.1016/j.meatsci.2010.02.001. Epub 2010 Feb 6.

PMID:
20374909
20.

Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres.

Dhananjayan R, Han IY, Acton JC, Dawson PL.

Poult Sci. 2006 Oct;85(10):1821-8.

PMID:
17012176

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