Add to ORKGWe measured the incidence of premature browning during cooking in ground beef that was purchased f...
Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conv...
Significant effort has been targeted at reducing the risk of pathogens in U.S. beef products since t...
Melvin Hunt et al, Making ground beef patties and sausage safer, Kansas State University, January 19...
We measured the incidence of premature browning during cooking in ground beef that was purchased fro...
Donald Kropf & Curtis Kastner, Color and oxidative properties of irradiated beef, Kansas State Unive...
Randy, Phebus & Curtis Kastner, Steam pasteurization to greatly reduce the incidence of pathogens on...
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatu...
Millions of Americans suffer from foodborne illnesses each year. While mild cases often get shrugged...
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatu...
This study was designed to address ground beef quality defects noted by further processors across th...
Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the...
In recent years, food safety has become an issue of concern for the beef industry, beef processors...
This article was originally published in the Undergraduate Research Journal for the Human Sciences.C...
Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. ...
We measured the incidence of premature browning during cooking in ground beef that was purchased f...
Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conv...
Significant effort has been targeted at reducing the risk of pathogens in U.S. beef products since t...
Melvin Hunt et al, Making ground beef patties and sausage safer, Kansas State University, January 19...
We measured the incidence of premature browning during cooking in ground beef that was purchased fro...
Donald Kropf & Curtis Kastner, Color and oxidative properties of irradiated beef, Kansas State Unive...
Randy, Phebus & Curtis Kastner, Steam pasteurization to greatly reduce the incidence of pathogens on...
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatu...
Millions of Americans suffer from foodborne illnesses each year. While mild cases often get shrugged...
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatu...
This study was designed to address ground beef quality defects noted by further processors across th...
Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the...
In recent years, food safety has become an issue of concern for the beef industry, beef processors...
This article was originally published in the Undergraduate Research Journal for the Human Sciences.C...
Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. ...
We measured the incidence of premature browning during cooking in ground beef that was purchased f...
Ground beef from electrically stimulated and/or pre-rigor processed carcasses was equivalent to conv...
Significant effort has been targeted at reducing the risk of pathogens in U.S. beef products since t...