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

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

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

Evaluation of Hand-Trimming, Various Sanitizing Agents, and Hot Water Spray-Washing as Decontamination Interventions for Beef Brisket Adipose Tissue

Brenda M. Gorman, John N. Sofos, Jacqueline Morgan et al. · Journal of Food Protection · 1995 · 110 citations

Agriculture, Animal Sciences, Food Science +16

THE EFFECTIVENESS OF CARCASS DECONTAMINATION SYSTEMS FOR CONTROLLING THE PRESENCE OF PATHOGENS ON THE SURFACES OF MEAT ANIMAL CARCASSES¹

Gregory R. Siragusa · Journal of Food Safety · 1995 · 69 citations

Agriculture, Food Science, Microbiology +17

Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings

Emily Annette Ellebracht, Alejandro Castillo, L.M. Lucia et al. · Journal of Food Science · 1999 · 66 citations

Agriculture, Animal Sciences, Food Science +17