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The Beef Nutrient Database Improvement Project: Retail Cuts From the Rib and Plate
(2011-02-22)
The purpose of this study was to collect and analyze retail cuts from the beef rib and plate that had been identified as needing nutrient composition updates in the United States Department of Agriculture’s (USDA) National ...
Functional Properties and Utilization of High pH Beef
(2010-10-12)
Two Texas fed beef and cow/bull packing plants were surveyed for high pH beef
carcasses as well as the evaluation of functional properties of high pH beef in whole
muscle beef jerky, frankfurters, and snack stick production. ...
Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses
(2011-02-22)
Escherichia coli O157:H7 and Salmonella have emerged as the most common foodborne enteric pathogens causing human illness from the consumption of beef. By mandate of the U.S. Department of Agriculture (USDA), Food Safety ...
Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces
(2010-07-14)
This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. Two different types of beef ...