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Journal Abstract Search

953 related items for PubMed ID: 21535526

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  • 3. Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.
    D'Sa EM, Harrison MA, Williams SE, Broccoli MH.
    J Food Prot; 2000 Jul; 63(7):894-9. PubMed ID: 10914656
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  • 4. 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
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  • 9. Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.
    Lyon BG, Davis CE, Windham WR, Lyon CE.
    J Food Prot; 2001 Aug; 64(8):1199-205. PubMed ID: 11510660
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  • 11. Postcooking temperature changes in beef patties.
    Berry BW, Bigner-George ME.
    J Food Prot; 2001 Sep; 64(9):1405-11. PubMed ID: 11563519
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  • 12. Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties.
    Sair AI, Booren AM, Berry BW, Smith DM.
    J Food Prot; 1999 Feb; 62(2):156-61. PubMed ID: 10030635
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  • 13. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
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  • 15. Cooked color of precooked ground beef patties manufactured with mature bull trimmings.
    Hollenbeck JJ, Apple JK, Yancey JWS, Johnson TM, Kerns KN, Young AN.
    Meat Sci; 2019 Feb; 148():41-49. PubMed ID: 30308333
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  • 17. Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.
    Porto-Fett AC, Juneja VK, Tamplin ML, Luchansky JB.
    J Food Prot; 2009 Mar; 72(3):564-71. PubMed ID: 19343945
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  • 18. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO.
    J Food Sci; 2011 Mar; 76(1):S1-7. PubMed ID: 21535706
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  • 19. Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufacture.
    Gill CO, Bryant J, Badoni M.
    Int J Food Microbiol; 2001 Feb 15; 63(3):243-56. PubMed ID: 11246908
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