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M.R Stivarius

University of Arkansas

13

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465

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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
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Effects of dietary magnesium and halothane genotype on performance and carcass traits of growing-finishing swine

2002 Livestock Production Science
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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
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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
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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
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Reduction of , , coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

2002 Meat Science
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Reduction of microorganisms in ground beef using multiple intervention technology

2002 Meat Science
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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
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HALOTHANE-GENOTYPE AND DURATION OF REFRIGERATED STORAGE EFFECTS ON THE QUALITY OF VACUUM-PACKAGED PORK LOINS

2002 Journal of Muscle Foods
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Impact of heating-degree-day accumulation during bermudagrass hay storage on nutrient utilization by lambs

2001 Journal of Animal Science
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