132 related articles for article (PubMed ID: 25364923)
1. Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven.
Breslin TJ; Tenorio-Bernal MI; Marks BP; Booren AM; Ryser ET; Hall NO
J Food Prot; 2014 Nov; 77(11):1897-903. PubMed ID: 25364923
[TBL] [Abstract][Full Text] [Related]
2. Evaluating the predictive ability of a path-dependent thermal inactivation model for salmonella subjected to prior sublethal heating in ground turkey, beef, and pork.
Tenorio-Bernal MI; Marks BP; Ryser ET; Booren AM
J Food Prot; 2013 Feb; 76(2):220-6. PubMed ID: 23433368
[TBL] [Abstract][Full Text] [Related]
3. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.
Gill CO; Devos J; Badoni M; Yang X
J Food Prot; 2016 Feb; 79(2):205-12. PubMed ID: 26818980
[TBL] [Abstract][Full Text] [Related]
4. Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.
Calle A; Porto-Fett AC; Shoyer BA; Luchansky JB; Thippareddi H
J Food Prot; 2015 Dec; 78(12):2126-35. PubMed ID: 26613906
[TBL] [Abstract][Full Text] [Related]
5. Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.
Wiegand KM; Ingham SC; Ingham BH
J Food Prot; 2012 Jan; 75(1):48-61. PubMed ID: 22221355
[TBL] [Abstract][Full Text] [Related]
6. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.
Schlisselberg DB; Kler E; Kalily E; Kisluk G; Karniel O; Yaron S
Int J Food Microbiol; 2013 Jan; 160(3):219-26. PubMed ID: 23290228
[TBL] [Abstract][Full Text] [Related]
7. Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef.
Mann JE; Brashears MM
J Food Prot; 2007 Mar; 70(3):762-5. PubMed ID: 17388073
[TBL] [Abstract][Full Text] [Related]
8. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey.
Stasiewicz MJ; Marks BP; Orta-Ramirez A; Smith DM
J Food Prot; 2008 Feb; 71(2):279-85. PubMed ID: 18326176
[TBL] [Abstract][Full Text] [Related]
9. Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
Tuntivanich V; Orta-Ramirez A; Marks BP; Ryser ET; Booren AM
J Food Prot; 2008 Dec; 71(12):2548-51. PubMed ID: 19244913
[TBL] [Abstract][Full Text] [Related]
10. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork.
Velasquez A; Breslin TJ; Marks BP; Orta-Ramirez A; Hall NO; Booren AM; Ryser ET
J Food Prot; 2010 Feb; 73(2):372-5. PubMed ID: 20132686
[TBL] [Abstract][Full Text] [Related]
11. Thermal lethality of salmonella in chicken leg quarters processed via an air/steam impingement oven.
Murphy RY; Driscoll KH; Duncan LK; Osaili T; Marcy JA
J Food Prot; 2004 Mar; 67(3):493-8. PubMed ID: 15035363
[TBL] [Abstract][Full Text] [Related]
12. Process Humidity Affects Salmonella Lethality at the Surface and Core of Impingement-Cooked Meat and Poultry Products.
Hildebrandt IM; Hall NO; James MK; Ryser ET; Marks BP
J Food Prot; 2021 Sep; 84(9):1512-1523. PubMed ID: 33878152
[TBL] [Abstract][Full Text] [Related]
13. Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.
Wiegand KM; Ingham SC; Ingham BH
J Food Prot; 2009 Aug; 72(8):1727-31. PubMed ID: 19722409
[TBL] [Abstract][Full Text] [Related]
14. Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.
Shen C; Adler JM; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Prot; 2010 Mar; 73(3):461-9. PubMed ID: 20202330
[TBL] [Abstract][Full Text] [Related]
15. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
Manios SG; Skandamis PN
Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
[TBL] [Abstract][Full Text] [Related]
16. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
[TBL] [Abstract][Full Text] [Related]
17. Thermal inactivation of Salmonella spp. in pork burger patties.
Gurman PM; Ross T; Holds GL; Jarrett RG; Kiermeier A
Int J Food Microbiol; 2016 Feb; 219():12-21. PubMed ID: 26686598
[TBL] [Abstract][Full Text] [Related]
18. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.
Bowers LJ; Dikeman ME; Murray L; Stroda SL
Meat Sci; 2012 Oct; 92(2):97-106. PubMed ID: 22607816
[TBL] [Abstract][Full Text] [Related]
19. Effect of beef product physical structure on Salmonella thermal inactivation.
Mogollón MA; Marks BP; Booren AM; Orta-Ramirez A; Ryser ET
J Food Sci; 2009 Sep; 74(7):M347-51. PubMed ID: 19895479
[TBL] [Abstract][Full Text] [Related]
20. Thermal inactivation D- and z-values of multidrug-resistant and non-multidrug-resistant Salmonella serotypes and survival in ground beef exposed to consumer-style cooking.
Stopforth JD; Suhalim R; Kottapalli B; Hill WE; Samadpour M
J Food Prot; 2008 Mar; 71(3):509-15. PubMed ID: 18389693
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
