Kerri B. Harris

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 et al. · Meat Science · 2007 · 164 citations

Us Choice, Consumer Palatability Evaluations, Retail Cutting Yields +8

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

Alex Brandt, Alejandro Castillo, Kerri B. Harris et al. · Journal of Food Science · 2010 · 115 citations

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 et al. · Meat Science · 2004 · 103 citations

Microbial Hazard, Microbial Contamination, Peroxyacetic Acid +6

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 et al. · Journal of Animal Science · 2012 · 87 citations

Food Choice, Food Marketing, Top Blade +14

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 et al. · Journal of Food Protection · 2006 · 79 citations

Engineering, Microbial Contamination, Environmental Engineering +10