Functional Meat Products: A Review
International Journal of Meat Science Volume 1, Number 1, 1-14, 2011
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Meat Species Specifications to Ensure the Quality of Meat-A Review
International Journal of Meat Science Volume 1, Number 1, 15-26, 2011
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Causes, Concerns, Consequences and Control of Microbial Contaminants in Meat-A Review
A.K. Biswas, N. Kondaiah, A.S.R. Anjaneyulu and P.K. Mandal
International Journal of Meat Science Volume 1, Number 1, 27-35, 2011
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Physicochemical and Nutritional Characteristics of Indonesian Buffalo Skin Crackers
N. Huda, A.A. Putra and R. Ahmad
International Journal of Meat Science Volume 1, Number 1, 36-51, 2011
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Quality Changes in Chevon Harrisa (Meat based Product) during Refrigerated Storage
Z.F. Bhat, V. Pathak, S.A.A. Bukhari, S.R. Ahmad and H. Bhat
International Journal of Meat Science Volume 1, Number 1, 52-61, 2011
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Effect of Frozen Storage on the Physico-chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated with Gizzard
K. Sudheer, C. Das, P.K. Mandal, U.K. Pal and V.K. Rao
International Journal of Meat Science Volume 1, Number 1, 62-69, 2011
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Physico-chemical, Sensory and Lipid Profile of Low-fat Chicken Nuggets Incorporated with Carrageenan as Fat Replacer
K. Sharma, S.K. Mendiratta and B.D. Sharma
International Journal of Meat Science Volume 1, Number 1, 70-76, 2011
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Efficacy of the FreshLight® 220 Ultraviolet Light System1 for Controlling the Natural Microflora of Marinades in Commercial Beef Production Environments (Flow Rate = 20 GPM and Turnover Time 1 = minute)
K.L. Beers, P.E. Cook and C.W. Coleman
International Journal of Meat Science Volume 1, Number 1, 77-77, 2011
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Efficacy of the FreshLight® 220 Ultraviolet Light System1 for Control of Natural Microflora and Listeria in Non-Soy Nitrite Beef Brines and Soy-Based Beef Brines (Flow Rate = 30 GPM and Turnover Time 1 = minute)
K.L. Beers, K.W. Beers and P.E. Cook
International Journal of Meat Science Volume 1, Number 1, 78-78, 2011
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Efficacy of the FreshLight® 210 Ultraviolet Light System1 for Control and Elimination of Escherichia coli O157:H7 in a Commercial Beef Brine Solution (Flow Rate = 10 GPM and Turnover Time = 2.5 min)
P.E. Cook, K.L. Beers and K.W. Beers
International Journal of Meat Science Volume 1, Number 1, 79-79, 2011
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The Effects of the Cecure® Antimicrobial1 Applied as an Electrostatic Spray on the Shelf-Life and Levels of Escherichia coli on Raw Beef Briskets
P.E. Cook, K.L. Beers, T.F. Yeaman and O. Trujillo
International Journal of Meat Science Volume 1, Number 1, 80-80, 2011
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The Efficacy of the Citrilow™ Antimicrobial1 (pH = 1.3) as a 5 Sec Spray for Killing Escherichia coli O157:H7 on Beef Primals
P.E. Cook, K.L. Beers and C.W. Coleman
International Journal of Meat Science Volume 1, Number 1, 81-81, 2011
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Evaluation of the Citrilow™ Antimicrobial1 at Various pH Values for Reducing the Natural Microbial Load on Beef Sub-Primals
K.L. Beers, P.E. Cook and C.W. Coleman
International Journal of Meat Science Volume 1, Number 1, 82-82, 2011
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