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Research article

First published 2011-12

Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus,Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef

D. Djenane, J. Yangüela, T. Amrouche [...]

Food Science and Technology International

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Research article

First published 2005-12

Prevalence and Characterization of Escherichia coli O26 and O111 in Retail Minced Beef in Ireland

Mary Murphy, Anne Carroll, Paul Whyte [...]

Foodborne Pathogens and Disease

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Research article

First published 2016-8

Prediction of Beef Fat Content Simultaneously under Static and Motion Conditions Using near Infrared Spectroscopy

Yash Dixit, Maria P. Casado-Gavalda, Raquel Cama-Moncunill [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2012-05

Validation of a Method for Simultaneous Isolation of Shiga Toxin–Producing Escherichia coli O26,O103,O111,and O145 from Minced Beef by an International Ring-Trial

Karen Verstraete, Lieven De Zutter, Joris Robyn [...]

Foodborne Pathogens and Disease

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Research article

First published 2020-6

Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

Mutlu Cevik, Filiz Icier

Food Science and Technology International

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Research article

First published 2016-6

Evaluating the Performance of Collimated Light for near Infrared Analysis of Minced Beef Samples

Yash Dixit, Maria P. Casado-Gavalda, Raquel Cama-Moncunill [...]

NIR news

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Research article

First published 1997-10

Meat Speciation by near Infrared Reflectance Spectroscopy on Dry Extract

Kari Thyholt, Ulf Geir Indahl, Kjell Ivar Hildrum [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 1950-8

Effect of Method of Homogenization of Beef Muscle Tissue on Activity of Succinic Dehydrogenase System. ∗ †

Mona M. Marquette, B. S. Schweigert

Experimental Biology and Medicine

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Research article

First published 2016-3

Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.

Seda Ozdikmenli, Nukhet N Demirel Zorba

Food Science and Technology International

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Research article

First published 2002-6

Visible and near Infrared Spectroscopy of Beef Longissimus Dorsi Muscle as a Means of Dicriminating between Pasture and Corn Silage Feeding Regimes

D. Cozzolino, Vaz Martins, I. Murray

Journal of Near Infrared Spectroscopy

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