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Journal Articles

Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef

Z. R. DIXON, G. R. ACUFF, L. M. LUCIA, C. VANDERZANT, J. B. MORGAN ...

J Food Prot (1991) 54 (3): 200–207.

DOI: https://doi.org/10.4315/0362-028X-54.3.200

Published: 01 March 1991

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Journal Articles

Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents

A. TELLEZ-GIRON, G. R. ACUFF, C. VANDERZANT, L. W. ROONEY, R. D. WANISKA

J Food Prot (1988) 51 (12): 945–948.

DOI: https://doi.org/10.4315/0362-028X-51.12.945

Published: 01 December 1988

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Journal Articles

Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas

D. K. JONES, J. W. SAVELL, G. R. ACUFF, C. VANDERZANT

J Food Prot (1988) 51 (4): 260–262.

DOI: https://doi.org/10.4315/0362-028X-51.4.260

Published: 01 April 1988

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Journal Articles

Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

R. LEU, J. T. KEETON, D. B. GRIFFIN, J. W. SAVELL, C. VANDERZANT

J Food Prot (1987) 50 (7): 554–556.

DOI: https://doi.org/10.4315/0362-028X-50.7.554

Published: 01 July 1987

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Journal Articles

Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

D. B. GRIFFIN, J. T. KEETON, J. W. SAVELL, R. LEU, C. VANDERZANT ...

J Food Prot (1987) 50 (7): 550–553.

DOI: https://doi.org/10.4315/0362-028X-50.7.550

Published: 01 July 1987

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Journal Articles

Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef

C. VANDERZANT, J. W. SAVELL, P. L. HAMBY, G. R. ACUFF, N. A. COX ...

J Food Prot (1987) 50 (6): 485–486.

DOI: https://doi.org/10.4315/0362-028X-50.6.485

Published: 01 June 1987

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Journal Articles

Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles

J. W. SAVELL, D. B. GRIFFIN, C. W. DILL, G. R. ACUFF, C. VANDERZANT

J Food Prot (1986) 49 (11): 917–919.

DOI: https://doi.org/10.4315/0362-028X-49.11.917

Published: 01 November 1986

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Journal Articles

ICMSF Methods Studies. XVI. Comparison of Salt Polymyxin Broth with Glucose Salt Teepol Broth for Enumerating Vibrio parahaemolyticus in Naturally Contaminated Samples

R. SAKAZAKI, H. PIVNICK, G. JARVIS, M. GODDARD, Y. ASAKAWA ...

J Food Prot (1986) 49 (10): 773–780.

DOI: https://doi.org/10.4315/0362-028X-49.10.773

Published: 01 October 1986

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Journal Articles

Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products

G. R. ACUFF, C. VANDERZANT, M. O. HANNA, J. G. EHLERS, F. A. GOLAN ...

J Food Prot (1986) 49 (9): 712–717.

DOI: https://doi.org/10.4315/0362-028X-49.9.712

Published: 01 September 1986

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Journal Articles

Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni

G. R. ACUFF, C. VANDERZANT, M. O. HANNA, J. G. EHLERS, F. A. GARDNER

J Food Prot (1986) 49 (8): 627–631.

DOI: https://doi.org/10.4315/0362-028X-49.8.627

Published: 01 August 1986

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Journal Articles

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics

C. VANDERZANT, M. O. HANNA, J. G. EHLERS, J. W. SAVELL, D. B. GRIFFIN ...

J Food Prot (1985) 48 (9): 765–769.

DOI: https://doi.org/10.4315/0362-028X-48.9.765

Published: 01 September 1985

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Journal Articles

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory Characteristics

D. M. STIFFLER, J. W. SAVELL, D. B. GRIFFIN, M. F. GAWLIK, D. D. JOHNSON ...

J Food Prot (1985) 48 (9): 754–764.

DOI: https://doi.org/10.4315/0362-028X-48.9.754

Published: 01 September 1985

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Journal Articles

Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment

JULIE A. VRANA, J. W. SAVELL, C. W. DILL, G. C. SMITH, J. G. EHLERS ...

J Food Prot (1985) 48 (6): 476–481.

DOI: https://doi.org/10.4315/0362-028X-48.6.476

Published: 01 June 1985

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Journal Articles

Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages

C. VANDERZANT, L. K. CHESSER, J. W. SAVELL, F. A. GARDNER, G. C. SMITH

J Food Prot (1983) 46 (9): 775–780.

DOI: https://doi.org/10.4315/0362-028X-46.9.775

Published: 01 September 1983

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Journal Articles

Storage Characteristics of Fresh Swordfish Steaks Stored in Carbon Dioxide-Enriched Controlled (Flow-Through) Atmospheres

V. OBERLENDER, M. O. HANNA, R. MIGET, C. VANDERZANT, G. FINNE

J Food Prot (1983) 46 (5): 434–440.

DOI: https://doi.org/10.4315/0362-028X-46.5.434

Published: 01 May 1983

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Journal Articles

Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks

M. O. HANNA, J. W. SAVELL, G. C. SMITH, D. E. PURSER, F. A. GARDNER ...

J Food Prot (1983) 46 (3): 216–221.

DOI: https://doi.org/10.4315/0362-028X-46.3.216

Published: 01 March 1983

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Journal Articles

Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins

G. C. SMITH, S. C. SEIDEMAN, J. W. SAVELL, C. W. DILL, C. VANDERZANT

J Food Prot (1983) 46 (1): 47–51.

DOI: https://doi.org/10.4315/0362-028X-46.1.47

Published: 01 January 1983

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Journal Articles

Evaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat

G. R. ACUFF, C. VANDERZANT, F. A. GARDNER, F. A. GOLAN

J Food Prot (1982) 45 (14): 1276–1278.

DOI: https://doi.org/10.4315/0362-028X-45.14.1276

Published: 01 December 1982

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Journal Articles

Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni

G. R. ACUFF, C. VANDERZANT, F. A. GARDNER, F. A. GOLAN

J Food Prot (1982) 45 (14): 1279–1281.

DOI: https://doi.org/10.4315/0362-028X-45.14.1279

Published: 01 December 1982

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Journal Articles

Microbiological and Chemical Changes During Storage of Swordfish ( Xiphias gladius ) Steaks in Retail Packages Containing CO 2 -Enriched Atmospheres

M. LANNELONGUE, G. FINNE, M. O. HANNA, R. NICKELSON, II, C. VANDERZANT

J Food Prot (1982) 45 (13): 1197–1203.

DOI: https://doi.org/10.4315/0362-028X-45.13.1197

Published: 01 November 1982

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2 3 4

NARROW

Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef

Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents

Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas

Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef

Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles

ICMSF Methods Studies. XVI. Comparison of Salt Polymyxin Broth with Glucose Salt Teepol Broth for Enumerating Vibrio parahaemolyticus in Naturally Contaminated Samples

Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products

Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory Characteristics

Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment

Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages

Storage Characteristics of Fresh Swordfish Steaks Stored in Carbon Dioxide-Enriched Controlled (Flow-Through) Atmospheres

Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks

Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins

Evaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat

Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni

Microbiological and Chemical Changes During Storage of Swordfish ( Xiphias gladius ) Steaks in Retail Packages Containing CO 2 -Enriched Atmospheres

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