K.S McElyea

Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide

M.R Stivarius, F.W. Pohlman, K.S McElyea et al. · Meat Science · 2002 · 90 citations

Agriculture, Animal Sciences, Food Science +17

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

M.R Stivarius, F.W. Pohlman, K.S McElyea et al. · Meat Science · 2002 · 86 citations

Agriculture, Animal Sciences, Food Science +17

Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

F.W. Pohlman, M.R Stivarius, K.S McElyea et al. · Meat Science · 2002 · 72 citations

Agriculture, Food Science, Microbiology +17

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

F.W. Pohlman, M.R Stivarius, K.S McElyea et al. · Meat Science · 2002 · 63 citations

Agriculture, Animal Sciences, Food Science +11

Reduction of microorganisms in ground beef using multiple intervention technology

F.W. Pohlman, M.R Stivarius, K.S McElyea et al. · Meat Science · 2002 · 49 citations

Agriculture, Animal Sciences, Food Science +13