These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

68 related articles for article (PubMed ID: 20510529)

  • 1. Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research note.
    Harper NM; Getty KJ; Boyle EA
    Meat Sci; 2010 Oct; 86(2):527-8. PubMed ID: 20510529
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.
    Sindelar JJ; Terns MJ; Meyn E; Boles JA
    Meat Sci; 2010 Oct; 86(2):298-303. PubMed ID: 20510525
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
    Allen K; Cornforth D; Whittier D; Vasavada M; Nummer B
    J Food Sci; 2007 Sep; 72(7):C351-5. PubMed ID: 17995631
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.
    Lee SW; Kang CS
    Nahrung; 2003 Oct; 47(5):330-3. PubMed ID: 14609089
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors.
    Juneja VK; Valenzuela-Melendres M; Heperkan D; Bautista D; Anderson D; Hwang CA; Peña-Ramos A; Camou JP; Torrentera-Olivera N
    Int J Food Microbiol; 2016 Nov; 236():1-8. PubMed ID: 27427870
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef.
    Chacon PA; Buffo RA; Holley RA
    Int J Food Microbiol; 2006 Apr; 107(3):231-7. PubMed ID: 16266766
    [TBL] [Abstract][Full Text] [Related]  

  • 7. High hydrostatic pressure combined with moisture regulators improves the tenderness and quality of beef jerky.
    Han G; Chen Q; Xia X; Liu Q; Kong B; Wang H
    Meat Sci; 2021 Nov; 181():108617. PubMed ID: 34229234
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.
    Nadarajah D; Han JH; Holley RA
    Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.
    Guo Q; Piyasena P; Mittal GS; Si W; Gong J
    Food Microbiol; 2006 Apr; 23(2):112-8. PubMed ID: 16942994
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dynamics of heat transfer and moisture in beef jerky during hot air drying.
    Shi S; Feng J; An G; Kong B; Wang H; Pan N; Xia X
    Meat Sci; 2021 Dec; 182():108638. PubMed ID: 34329856
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of using plum puree on some properties of low fat beef patties.
    Yildiz-Turp G; Serdaroglu M
    Meat Sci; 2010 Dec; 86(4):896-900. PubMed ID: 20732751
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of marinades on shear force, structure and sensory properties of home-style jerky.
    Żochowska-Kujawska J; Kotowicz M; Lachowicz K; Sobczak M
    Acta Sci Pol Technol Aliment; 2017; 16(4):413-420. PubMed ID: 29241320
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enumeration of Salmonella and Escherichia coli O157:H7 in ground beef, cattle carcass, hide and faecal samples using direct plating methods.
    Brichta-Harhay DM; Arthur TM; Bosilevac JM; Guerini MN; Kalchayanand N; Koohmaraie M
    J Appl Microbiol; 2007 Nov; 103(5):1657-68. PubMed ID: 17953577
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.
    Hayouni el A; Chraief I; Abedrabba M; Bouix M; Leveau JY; Mohammed H; Hamdi M
    Int J Food Microbiol; 2008 Jul; 125(3):242-51. PubMed ID: 18511141
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.
    Oillic S; Lemoine E; Gros JB; Kondjoyan A
    Meat Sci; 2011 Jul; 88(3):338-46. PubMed ID: 21333460
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
    Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
    Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mechanical tenderisation of beef muscles for use in re-formed joints made with a cold-set binder.
    Lennon AM; Moon SS; Ward P; Kenny T
    Meat Sci; 2010 Apr; 84(4):651-4. PubMed ID: 20374838
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef.
    Sariçoban C; Yilmaz MT; Karakaya M; Tiske SS
    Meat Sci; 2010 Jan; 84(1):186-95. PubMed ID: 20374773
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores.
    Gill CO; McGinnis JC
    Int J Food Microbiol; 2004 Aug; 95(1):95-102. PubMed ID: 15240079
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
    Limbo S; Torri L; Sinelli N; Franzetti L; Casiraghi E
    Meat Sci; 2010 Jan; 84(1):129-36. PubMed ID: 20374764
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.