Prevalence of Clostridium difficile and its toxigenic genotype in beef samples in West of Iran

by Malihe Kheradmand, Somayeh Jalilian, Amirhooshang Alvandi, Ramin Abiri
Published 2017-10-01

Comparative study on the microorganisms present in ground meat in supermarkets and local markets in Ecatepec

by Adriana Rosales-Garnica, Adriana Galván-Bautista, Juan Díaz-Vela
Published 2011-06-01

AVALIAÇÃO HIGIÊNICO-SANITÁRIA DE CARNE MOÍDA COMERCIALIZADA EM AÇOUGUES DA CIDADE DE SARANDI, PR, BRASIL

by Caroline Rodrigues de ALMEIDA, Miyoko MASSAGO, Sara Macente BONI
Published 2018-08-01

Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

by J. Uriyapongson
Published 2010-02-01

Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model

by Marcelo Pinto PAIM, Mônica Jachetti MACIEL, Simone WESCHENFELDER, Guiomar Pedro BERGMANN, César Augusto Marchionatti AVANCINI

Detection of Shiga Toxin-producing Escherichia coli in Ground Beef: Evaluation of Contamination Levels in Butcheries of The Metropolitan Zone in Asuncion, Paraguay

by Natalia Rojas, Ana Martinez, Patricia Acuña, Fatima Rodriguez, Nora Lia Padola, Rosa Guillen
Published 2019-03-01

Incidence of Salmonella serovars and its antimicrobial pattern in barbecued meat and ground beef burgers in Tehran

by M.M Soltan Dallal, S Vahedi, H Zeraati, E Kalantar
Published 2009-03-01

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

by A. B. Falowo, V. Muchenje, A. Hugo, O. A. Aiyegoro, P. O. Fayemi
Published 2017-04-01

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

by Hunter R. Smith, Barney S. Wilborn, Anna Grace Parnell, Tristan M. Reyes, Madison P. Wagoner, Laura E. Yoder, Eugene Blythe, Don R. Mulvaney, Soren P. Rodning, Mary K. Mullenix, Tom Bonner, Jason T. Sawyer
Published 2021-08-01

Home-prepared Hamburger and Sporadic Hemolytic Uremic Syndrome, Argentina

by Marta Rivas, María Gracia Caletti, Isabel Chinen, Stella Maris Refi, Carlos Daniel Roldán, Germán Chillemi, Graciela Fiorilli, Alicia Bertolotti, Lorena Aguerre, Sergio Sosa Estani
Published 2003-09-01

Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels

by Hemphill, Susan Patricia
Published 2006

Effect of consuming ground beef of differing monounsaturated fatty acid content on atherosclerotic cardiovascular disease risk factors in healthy men

by Cao, Xiaojuan
Published 2010

Decreasing Variation in Cook Color of Ground Beef Patties Varying in Myoglobin and pH Using Acetic Acid and Hydrocolloid Solutions

by Aldredge, Teresa Lynn
Published 2011

High-Oleic Ground Beef, Exercise, and Risk Factors for Cardiovascular Disease in Men and Postmenopausal Women

by Gilmore, Linda Anne
Published 2012

Assessment of Doneness in Cooked Ground Beef

by Whitmer, Evelyn, Misner, Scottie
Published 2007

Effect of Fat Content and Food Type on Heat Transfer during Microwave Heating

by Gunasekaran, Nishkaran
Published 2014

Quantifying the Effects of New Product Development: The Case of Low-Fat Ground Beef

by Gary W. Brester, Pascale Lhermite, Barry K. Goodwin, Melvin C. Hunt
Published 1993-12-01

Shiga toxin-producing Escherichia coli in beef retail markets from Argentina

by Victoria eBrusa, Virginia eAliverti, Florencia eAliverti, Emanuel Eneas Ortega, Julián Horacio de la Torre, Luciano Héctor Linares, Marcelo eSanz, Analía Inés Etcheverría, Nora Lía ePadola, Lucia eGalli, Pilar ePeral García, Julio Alberto Copes, Gerardo Aníbal Leotta
Published 2013-01-01

Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties

by Roybal, Tabitha Lynn
Published 2012

RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF

by V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov
Published 2016-12-01