Search Results - "McElyea, K"

Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide by Stivarius, M.R, Pohlman, F.W, McElyea, K.S, Apple, J.K

“…The effects of beef trimming decontamination with ozone and chlorine dioxide on ground beef microbial, color and odor characteristics were studied. Beef…”
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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 by Pohlman, F.W, Stivarius, M.R, McElyea, K.S, Waldroup, A.L

“…The impact of 10% trisodium phosphate (TSP) or 0.5% cetylpyridinium chloride (CPC) applied to beef trimmings either aerobically or under vacuum before grinding…”
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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 by Stivarius, M.R, Pohlman, F.W, McElyea, K.S, Waldroup, A.L

“…The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC…”
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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 by Pohlman, F.W, Stivarius, M.R, McElyea, K.S, Johnson, Z.B, Johnson, M.G

“…The impact of multiple antimicrobial interventions on ground beef microbial, color and sensory characteristics was studied. For this, beef trimmings were…”
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Reduction of microorganisms in ground beef using multiple intervention technology by Pohlman, F.W, Stivarius, M.R, McElyea, K.S, Johnson, Z.B, Johnson, M.G

“…The effectiveness of multiple antimicrobial interventions on ground beef microbial, instrumental color and sensory characteristics through display was studied…”
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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 by Stivarius, M.R, Pohlman, F.W, McElyea, K.S, Apple, J.K

“…Antimicrobial effects of selected acidulants in a ground beef production system were studied. Lean beef trimmings were inoculated with Escherichia coli (EC)…”
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Abstract P6-08-02: Disruption of the estradiol-regulated NTN1-UNC5A dependence receptor signaling axis causes a hybrid basal/luminal molecular phenotype in estrogen receptor-positive breast cancer cells by Padua, MB, Bhat-Nakshatri, P, Anjanappa, M, Hao, Y, Liu, Y, McElyea, K, Sandusky, G, Althouse, S, Perkins, S, Nakshatri, H

“…Abstract Luminal subtype of breast cancers that express the estrogen receptor alpha (ERα) represents approximately two-thirds of all breast cancer cases. ER+…”
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