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Research article

First published 2016-1

An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef

Ursula Gonzales-Barrón, Luciana Piza, Cristina Xavier [...]

Food Science and Technology International

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Research article

First published 2010-10

Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts

Ken-Ichi Kobayashi, Yasunori Matsui, Yosuke Maebuchi [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 1979-2

Teaching Menu Terminology From Major Beef Cuts: Are Media Commercials Effective?

Anthony J. Strianese

Journal of Hospitality & Tourism Research

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Research article

First published 2013-8

How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef

Daniela C Ferraris, Luciano M Libertino, Graciela L Rodríguez [...]

Food Science and Technology International

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Research article

First published 2022-1

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir

Victoria Brusa, Viviana Restovich, Lucía Galli [...]

Food Science and Technology International

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Research article

First published 2015-04

Serotypes and Pulsotypes Diversity of Listeria monocytogenes in a Beef-Processing Environment

Anderson Carlos Camargo, Mariane Rezende Dias, Marcus Vinícius Coutinho Cossi [...]

Foodborne Pathogens and Disease

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Other

First published 1959-1

Influence of Store Selection in Household Buying

Calla Van Syckle, Owen L. Brough

Journal of Marketing

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Research article

First published 2012-11

Evaluation of Carvacrol for the Control of Escherichia coli O157 on Cattle Hide and Carcass Cuts

Mary J. McDonnell, Lucia Rivas, Catherine M. Burgess [...]

Foodborne Pathogens and Disease

Open access

Research article

First published 2025

Bacteriological Quality of Raw Beef Products and Contact Surfaces in the Meat Value Chain,Eastern Ethiopia

Jelalu Kemal, Frederick T. Tabit

Environmental Health Insights

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Research article

First published 2024

Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus

Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi [...]

Food Science and Technology International

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