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Journal Abstract Search

159 related items for PubMed ID: 26610290

  • 1. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.
    Pietrasik Z, Gaudette NJ, Klassen M.
    Meat Sci; 2016 Mar; 113():41-50. PubMed ID: 26610290
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  • 4. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S, Cornforth D, Nummer BA.
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
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  • 11. 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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  • 12. Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.
    Jung S, Nam KC, Ahn DU, Kim HJ, Jo C.
    Meat Sci; 2013 Sep 15; 95(1):8-13. PubMed ID: 23644047
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  • 13. Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef.
    Gill CO, Badoni M.
    Int J Food Microbiol; 2002 Mar 25; 74(1-2):111-8. PubMed ID: 11929165
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  • 14. Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products.
    Bosilevac JM, Shackelford SD, Fahle R, Biela T, Koohmaraie M.
    J Food Prot; 2004 Oct 25; 67(10):2248-54. PubMed ID: 15508637
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  • 15. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B, Cordray JC, Ahn DU.
    J Agric Food Chem; 2010 Jan 13; 58(1):600-5. PubMed ID: 19904983
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  • 18. Zilpaterol hydrochloride supplementation has no effect on the shelf life of ground beef.
    Luqué LD, Johnson BJ, Martin JN, Miller MF, Hodgen JM, Hutcheson JP, Nichols WT, Streeter MN, Yates DA, Allen DM, Brooks JC.
    J Anim Sci; 2011 Mar 13; 89(3):817-25. PubMed ID: 21346139
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  • 19. Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.
    Garner CM, Unruh JA, Hunt MC, Boyle EA, Houser TA.
    Meat Sci; 2014 Oct 13; 98(2):301-9. PubMed ID: 24880976
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  • 20. Beef muscle isolation has no detrimental effect on premium ground beef programs.
    Ohman CE, Wiegand BR, Gruen IU, Lorenzen CL.
    Meat Sci; 2015 Aug 13; 106():50-4. PubMed ID: 25875643
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