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

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

J. O. REAGAN, G.R. Acuff, Dennis R. Buege et al. · Journal of Food Protection · 1996 · 137 citations · Full text

Agriculture, Animal Sciences, Microbiology +14

Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

Warren J. Dorsa, Catherine N. Cutter, Gregory R. Siragusa et al. · Journal of Food Protection · 1996 · 133 citations · Full text

Agriculture, Food Science, Microbiology +17

Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes

Warren J. Dorsa, Catherine N. Cutter, Gregory R. Siragusa · Journal of Food Protection · 1997 · 130 citations

Agriculture, Food Science, Microbiology +17

SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLOR

E.D. Strange, Robert C. Benedict, Robert E. Gugger et al. · Journal of Food Science · 1974 · 124 citations

Agriculture, Food Science, Color Theory +9

Microbial Decontamination of Calf Carcasses by Lactic Acid Sprays

Caspar H.J. Woolthuis, Frans J.M. Smulders · Journal of Food Protection · 1985 · 107 citations

Agriculture, Animal Sciences, Veterinary Microbiology +13