author-photo

K.S McElyea

University of Arkansas

8

Papers

361

Citations

Citation Trend

Filter By

Papers (8) Sort By

Journal Conference Others

Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display.

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (79)
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display.

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (42)
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide.

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (69)
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (52)
Reduction of , , coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (7)
Reduction of microorganisms in ground beef using multiple intervention technology

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (44)
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

2002 Meat Science
Show All
- Source
- Cite
- Save
Citations (68)
Reduction of microbial pathogens in ground beef utilizing hurdle technology and a novel ozone generator.

2000
Show All
- Source
- Cite
- Save
Citations (0)