Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Robert Smith, K.L. Nicholson, Joel D. Nicholson, +4

Meat Science

Us ChoiceConsumer Palatability EvaluationsRetail Cutting YieldsAgricultural EconomicsLivestock Production +6

Inhibition of <i>Listeria monocytogenes</i> by Food Antimicrobials Applied Singly and in Combination

Alex Brandt, Alejandro Castillo, Kerri B. Harris, +3

Journal of Food Science

Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces

D. A. King, L.M. Lucia, Alejandro Castillo, +3

Meat Science

Microbial HazardMicrobial ContaminationPeroxyacetic AcidEnvironmental MicrobiologyEscherichia Coli O157 +4

National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1

Miles Guelker, A.N. Haneklaus, J.C. Brooks, +16

Journal of Animal Science

Food ChoiceFood MarketingTop BladeBeef SteaksFood Analysis +12

Validation of the Use of Organic Acids and Acidified Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

Kerri B. Harris, M.F. Miller, Guy H. Loneragan, +1

Journal of Food Protection

EngineeringMicrobial ContaminationEnvironmental EngineeringBioremediationFood Microbiology +8

Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

Leif Smith, J.E. Mann, Kerri B. Harris, +2

Journal of Food Protection

Microbial ContaminationFoodborne IllnessFood MicrobiologySensory PropertiesEscherichia Coli O157 +6

Additional feeding assistance improves the energy and protein intakes of hospitalised elderly patients. A health services evaluation

Fiona Manning, Kerri B. Harris, Rhys Duncan, +8

Appetite

MalnutritionNutritionGeriatric NutritionNutrition DevelopmentPublic Health Nutrition +14

Salmonella Prevalence in Bovine Lymph Nodes Differs among Feedyards

A.N. Haneklaus, Kerri B. Harris, D. B. Griffin, +3

Journal of Food Protection

Salmonella PrevalenceAnimal ScienceVeterinary MicrobiologyInfection ControlVeterinary Epidemiology +1

Decontamination of Cattle Hides Prior to Slaughter Using Washes with and without Antimicrobial Agents

P.D. Mies, B. R. Covington, Kerri B. Harris, +3

Journal of Food Protection

DecontaminationAnimal ScienceVeterinary ScienceAnimal Health EconomicsEducation +11

Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings

J.W. Ellebracht, D. A. King, Alejandro Castillo, +4

Meat Science

Microbial HazardMicrobial ContaminationFood MicrobiologyBeef TrimmingsEscherichia Coli O157 +2