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Journal Articles

Postcooking Temperature Changes in Beef Patties

B. W. BERRY, M. E. BIGNER-GEORGE
Journal: Journal of Food Protection
J Food Prot (2001) 64 (9): 1405–1411.
DOI: https://doi.org/10.4315/0362-028X-64.9.1405
Published: 01 September 2001
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Visual Color and Doneness Indicators and the Incidence of Premature Brown Color in Beef Patties Cooked to Four End Point Temperatures

B. G. LYON, B. W. BERRY, D. SODERBERG, NELSON CLINCH
Journal: Journal of Food Protection
J Food Prot (2000) 63 (10): 1389–1398.
DOI: https://doi.org/10.4315/0362-028X-63.10.1389
Published: 01 October 2000
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Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction

K. S. VENKITANARAYANAN, M. I. KHAN, C. FAUSTMAN, B. W. BERRY
Journal: Journal of Food Protection
J Food Prot (1996) 59 (8): 845–848.
DOI: https://doi.org/10.4315/0362-028X-59.8.845
Published: 01 August 1996
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Inspection Systems and Mechanical Removal Systems for Bone and Cartilage Particles in Ground Beef Patties

B. W. BERRY, E. C. GREEN
Journal: Journal of Food Protection
J Food Prot (1988) 51 (5): 369–372.
DOI: https://doi.org/10.4315/0362-028X-51.5.369
Published: 01 May 1988
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Journal Articles

Microbial Counts of Selected Hot-Boned Primals and Ground Beef

A. W. KOTULA, B. S. EMSWILER-ROSE, B. W. BERRY
Journal: Journal of Food Protection
J Food Prot (1987) 50 (11): 915–919.
DOI: https://doi.org/10.4315/0362-028X-50.11.915
Published: 01 November 1987
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Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

B. W. BERRY, J. J. SMITH, J. L. SECRIST
Journal: Journal of Food Protection
J Food Prot (1986) 49 (6): 455–460.
DOI: https://doi.org/10.4315/0362-028X-49.6.455
Published: 01 June 1986
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Journal Articles

Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast

EARL E. RAY, B. W. BERRY, J. D. THOMAS
Journal: Journal of Food Protection
J Food Prot (1985) 48 (5): 412–415.
DOI: https://doi.org/10.4315/0362-028X-48.5.412
Published: 01 May 1985
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Journal Articles

Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef Livers

B. W. BERRY, K. F. LEDDY, C. A. ROTHENBERG
Journal: Journal of Food Protection
J Food Prot (1984) 47 (4): 260–262.
DOI: https://doi.org/10.4315/0362-028X-47.4.260
Published: 01 April 1984
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Journal Articles

Effects of Electrical Stimulation and Conditioning Periods upon Pre-Rigor Beef Samples Cooked with a Microwave Oven

E. E. RAY, B. W. BERRY, L. J. LOUCKS, E. A. LEIGHTON, B. J. GARDNER
Journal: Journal of Food Protection
J Food Prot (1983) 46 (11): 954–956.
DOI: https://doi.org/10.4315/0362-028X-46.11.954
Published: 01 November 1983
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Journal Articles

Transoceanic Shipment of Chilled Beef Variety Meats

G. C. SMITH, B. W. BERRY, J. H. LENNON, J. W. SAVELL
Journal: Journal of Food Protection
J Food Prot (1983) 46 (8): 728–730.
DOI: https://doi.org/10.4315/0362-028X-46.8.728
Published: 01 August 1983
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Shelflife Characteristics of Bacon Processed with Various Levels of Sodium Nitrite and Potassium Sorbate

B. W. BERRY, J. A. QUICK, L. W. DOUGLASS, I. N. TENNENT
Journal: Journal of Food Protection
J Food Prot (1983) 46 (7): 596–600.
DOI: https://doi.org/10.4315/0362-028X-46.7.596
Published: 01 July 1983
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Comparison of Postmortem Handling Methods for Effects on Quality Characteristics of Mature Beef

H. R. CROSS, B. W. BERRY
Journal: Journal of Food Protection
J Food Prot (1982) 45 (13): 1214–1217.
DOI: https://doi.org/10.4315/0362-028X-45.13.1214
Published: 01 November 1982
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Identification of Bacteria Isolated from Fresh and Temperature Abused Variety Meats

J. L. OBLINGER, J. E. KENNEDY, JR., C. A. ROTHENBERG, B. W. BERRY, N. J. STERN
Journal: Journal of Food Protection
J Food Prot (1982) 45 (7): 650–654.
DOI: https://doi.org/10.4315/0362-028X-45.7.650
Published: 01 May 1982
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Microbiological Characteristics of Beef Tongues and Livers as Affected by Temperature-Abuse and Packaging Systems

C. A. ROTHENBERG, B. W. BERRY, J. L. OBLINGER
Journal: Journal of Food Protection
J Food Prot (1982) 45 (6): 527–532.
DOI: https://doi.org/10.4315/0362-028X-45.6.527
Published: 01 April 1982
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Influence of Electrical Stimulation on Palatability of Hot-Boned, Pre-Rigor and Cold-Boned, Post-Rigor Frozen Beef Roasts

C. L. GRIFFIN, D. M. STIFFLER, E. E. RAY, B. W. BERRY
Journal: Journal of Food Protection
J Food Prot (1982) 45 (2): 164–168.
DOI: https://doi.org/10.4315/0362-028X-45.2.164
Published: 01 February 1982
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Shelf-Life Characteristics and Aerobic Plate Counts of Ground Beef As Influenced by Fat Level and Fat Source

B. W. BERRY, L. H. WELLS, H. R. CROSS, B. S. EMSWILER, H. D. MUSE
Journal: Journal of Food Protection
J Food Prot (1980) 43 (9): 713–716.
DOI: https://doi.org/10.4315/0362-028X-43.9.713
Published: 01 September 1980
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Lactic Acid, pH and Bacterial Values of Dry Fermented Salami Containing Mechanically Deboned Beef and Structured Soy Protein Fiber

A. L. JOSEPH, B. W. BERRY, S. B. WAGNER, L. A. DAVIS
Journal: Journal of Food Protection
J Food Prot (1978) 41 (11): 881–884.
DOI: https://doi.org/10.4315/0362-028X-41.11.881
Published: 01 November 1978
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Bacterial, Shelf Life, and Consumer Acceptance Characteristics of Chopped Beef

B. W. BERRY, ADA AI-TI CHEN
Journal: Journal of Food Protection
J Food Prot (1976) 39 (6): 405–407.
DOI: https://doi.org/10.4315/0022-2747-39.6.405
Published: 01 June 1976
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