Browsing Beef by Subject "Safety"

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Browsing Beef by Subject "Safety"

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  • Cunningham, F.; Hunt, Melvin C.; Kastner, Curtis L.; Kropf, Donald H.; Larson, B.; Schafer, D.; Simms, D.; Smith, S.; Vanier, M.; Fung, Daniel Y. C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Beef and beef products are significant parts of a balanced diet in the U.S. and major parts of the Kansas economy. Therefore, these products must be carefully processed, handled, and monitored for microbial quality to ...
  • Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)
    Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
  • Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)
    Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
  • Warren, K.E.; Hunt, Melvin C.; Hague, M.A.; Kropf, Donald H.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. Because of difficulties in measuring internal temperature of ground beef patties, visual indicators usually are used ...