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Survey of Mexican retail stores for US beef product, N. Huerta-Leidenz,A. Ruiz-Flores,E. Maldonado-Siman,A. Valdez,Keith Belk

A Pilot Study: the Development of a Facility-Associated Microbiome and Its Association with the Presence of Listeria Spp. in One Small Meat Processing Facility, Aeriel D Belk,Frazier,A Nathan,Luke Konrad Fuerniss,Robert Delmore,Keith Belk,Brad Robert Borlee,Ifigenia Geornaras,Jennifer Nicole Martin,Jess Lynne Metcalf

Bacteroidetes and Firmicutes drive differing microbial diversity and community composition among micro-environments in the bovine rumen, Lee Pinnell,Arquimides Antonio Reyes,Cory Anne Wolfe,Maggie D Weinroth,Jess Lynne Metcalf,Robert J Delmore,Keith Belk,Paul S Morley,Terry E Engle

The impact of carcass size, chilling, and electrical stimulation on beef postmortem temperature and pH decline, Blanchefort Allahodjibeye Djimsa,Mahesh Narayanan Nair,Ann Marie Hess,Keith Belk,Dale Ray Woerner

Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics, Aeriel D Belk,Toni Duarte,Casey William Quinn,David A. Coil,Keith Belk,Jonathan A. Eisen,Jason Charles Quinn,Jennifer Nicole Martin,Xiang Yang,Jess Lynne Metcalf

Comparative Whole Genome Analysis of Escherichia coli O157:H7 Isolates From Feedlot Cattle to Identify Genotypes Associated With the Presence and Absence of stx Genes, Mo Jia,Ifigenia Geornaras,Jennifer Nicole Martin,Keith Belk,Hua Yang

Effects of dietary tallow containing trace amounts of ractopamine on beef cattle performance and tissue residue levels and the effect of withdrawal time on ractopamine residues in the gastrointestinal-tract digesta, Haley Elizabeth Davis,Ashley Marie Budde,Ifigenia Geornaras,Valerie Alissa Lindstrom,Jacqueline Michelle Chaparro,Hua Yang,H. Russell Cross,Kerri B. Gehring,Keith Belk,Terry E Engle,Jessica E Prenni

Electrical stimulator voltage settings minimally influences beef longissimus muscle tenderness. , T S Arp,Dale Ray Woerner,K Kathoh,G C Smith,Keith Belk,Mahesh Narayanan Nair

Evaluation of immersion and spray applications of antimicrobial treatments for reduction of Campylobacter jejuni on chicken wings, Sara Victoria Gonzalez Sanchez,Gina Geornaras,Mahesh Narayanan Nair,Keith Belk

Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef, C Schelkopf,E Rice,J Swenson,A Hess,Keith Belk,Mahesh Narayanan Nair

Nutritional composition of novel plant-based meat alternatives and traditional animal-based meats. , Caleb John Swing,Tyler W Thompson,Octavio de Almeida Guimaraes Bisneto,Gina Geornaras,Terry E Engle,Keith Belk,Cody Lynn Gifford,Mahesh Narayanan Nair

Antimicrobial efficacy of chemical treatments against two inoculation levels of Salmonella enterica on pork jowls, Sara Victoria Gonzalez Sanchez,Gina Geornaras,James O Reagan,Stephen Mixon,Mahesh Narayanan Nair,Keith Belk

Effects of dietary tallow containing trace amounts of ractopamine on beef cattle performance and tissue residue levels and the effect of withdrawal time on ractopamine residues in the gastrointestinal tract digesta, Haley Elizabeth Davis,Ashley Marie Budde,Gina Geornaras,Valerie Alissa Lindstrom,Jacqueline Michelle Chaparro,Hua Yang,H Russell Cross,Kerri B Gehring,Keith Belk,Terry E Engle,Jessica E Prenni

Nutrient profile comparison of plant-based meat alternatives and ground pork, Caleb John Swing,Michael Hernandez Sintharakao,Tyler W Thompson,Octavio de Almeida Guimaraes Bisneto,Gina Geornaras,Terry E Engle,Keith Belk,Cody Lynn Gifford,Mahesh Narayanan Nair

Antimicrobial resistance in U.S. retail ground beef with and without label claims regarding antibiotic use, John W Schmidt,Amit Vikram,Enrique Doster,Kevin Michael Thomas,Margaret Dorothy Weinroth,Jennifer Kristen Parker,Ayanna Hanes,Gina Geornaras,Paul S Morley,Keith Belk,Tommy L Wheeler,Terrance M Arthur

Comparative whole genome analysis of Escherichia coli O157:H7 isolates from feedlot cattle to identify genotypes associated with the presence and absence of stx genes, Colorado State University, Mo Jia,Gina Geornaras,Jennifer Nicole Martin,Keith Belk,Hua Yang

Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef, Conrad S Schelkopf,Emily A Rice,Joanna Kristine Swenson,Ann Marie Hess,Gina Geornaras,Keith Belk,Mahesh Narayanan Nair

Air versus water chilling: A pilot study of quality, shelf-life, microbial ecology, and economics. , Colorado State University, Jennifer D Martin,Toni Duarte,Casey Quinn,David Coil,Keith Belk,Jonathan Eisen,Jennifer Charles Martin,Jennifer Nicole Martin,Xiang Yang,Jennifer Lynne Martin

Investigating the etiology of sour knuckles in postchilled beef carcasses, Tyler W Thompson,Ifigenia Geornaras,Robert J Delmore,Brian J McFarlane,Keith E Belk,Mahesh Narayanan Nair

Dietary meat categories and descriptions in chronic disease research are substantively different within and between experimental and observational studies: A systematic review and landscape analysis, Lauren E O'Connor,Cody Lynn Gifford,Dale Ray Woerner,Julia L Sharp,Keith Belk,Wayne W Campbell

Effects of differing withdrawal times from ractopamine hydrochloride on residue concentrations of beef muscle, adipose tissue, rendered tallow, and large intestine, Haley Elizabeth Davis,Ifigenia Geornaras,Valerie Alissa Lindstrom,Jacqueline Michelle Chaparro,Mahesh Narayanan Nair,Robert J Delmore,Terry E Engle,Keith E Belk,Jessica E Prenni

Preliminary Exploration of the Accuracy of Visual Evaluation in Estimating Actual Bruise-Trim Weight of Beef Carcasses, Helen Carter Kline,Keith Belk,Lily Nowell Edwards-Callaway,Ryan Algino,Temple Grandin,Zach Dennis Weller

Survey of production animal veterinarians' prescription practices, factors influencing antimicrobial drug use, and perceptions of and attitudes toward antimicrobial resistance, Daniel D. Taylor,Jennifer Nicole Martin,Paul S Morley,Keith Belk,Alice E. White,Walter,Elaine J. Scallan

Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period. , Chaoyu Zhai,Blanchefort Allahodjibeye Djimsa,Jessica E Prenni,Dale Ray Woerner,Keith Belk,Mahesh Narayanan Nair

Evaluation of GENE-UP® New Markers EHEC for detection of Shiga toxin-producing Escherichia coli in MicroTally sheets collected from beef carcasses, Tianqing Liu,Joseph M Bosilevac,Tommy Wheeler,Terrance Arthur,Mo Jia,Ifigenia Geornaras,Vikrant Dutta,Keith E Belk,Hua Yang

Tandem mass tagged dataset used to characterize muscle-specific proteome changes in beef during early postmortem period, Chaoyu Zhai,Blanchefort A. Djimsa,Kitty Brown,Jessica E Prenni,Dale Ray Woerner,Keith Belk,Mahesh Narayanan Nair

Antimicrobial efficacy of acidified peroxyacetic acid treatments against surrogates for enteric pathogens on prerigor beef, Brianna Colleen Britton,Ifigenia Geornaras,James O Reagan,Stephen Mixon,Dale Ray Woerner,Keith E Belk

Antimicrobial efficacy of chemical treatments applied by immersion or spraying against Campylobacter jejuni inoculated on chicken wings, Sara Victoria Gonzalez Sanchez,Ifigenia Geornaras,James O Reagan,Keith E Belk

Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef, Mahesh Narayanan Nair,Ann Marie Hess,Keith Belk

Dynamic changes in the diversity of the microbial community found on ground beef and the volatile organic acids produced throughout aerobic shelf-life. , Colorado State University, Jennifer Rose Levey,Dale Woerner,Jessica E Prenni,Keith Belk,Jess Lynne Metcalf,Gina Geornaras,Jennifer Nicole Martin

Comparison of Machine Learning Algorithms for Predictive Modeling of Beef Attributes Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) Data, Devin Andrew Gredell,Amelia R Schroeder,Keith Belk,Corey D Broeckling,Adam L Heuberger,Soo-Young Kim,D Andy King,Steven D Shackelford,Julia L Sharp,Tommy L Wheeler,others

Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis, Lauren E O'Connor,Cody Lynn Gifford,Dale Ray Woerner,Julia L Sharp,Keith Belk,Wayne W Campbell

Effect of tylosin exposure and geographical region of production on liver abscess rates, microbiomes, and resistomes in north american feedlot cattle, M.D. Weinroth,J.N. Martin,I. Geornaras,J.K. Parker,C.R. Carlson,J.L. Metcalf,P.S. Morley,K.E. Belk

Effects of a Saccharomyces cerevisiae fermentation product on liver abscesses, fecal microbiome, and resistome in feedlot cattle raised without antibiotics, Katherine Louise Huebner,Jennifer Nicole Martin,Carla Jane Weissend,Katlyn Laura Holzer,Jennifer Kristen Parker,Steven Michael Lakin,Enrique Doster,Margaret Dorothy Weinroth,Zaid Abdo,Dale Ray Woerner,Jess Lynne Metcalf,Gina Geornaras,Tony Clay Bryant,Paul S Morley,Keith Belk

Effects of a Saccharomyces cerevisiae fermentation product on liver abscesses, fecal microbiome, and resistome in feedlot cattle raised without antibiotics, Katherine Louise Huebner,Jennifer Nicole Martin,Carla Jane Weissend,Katlyn Laura Holzer,Jennifer Kristen Parker,Steven Michael Lakin,Enrique Doster,Margaret Dorothy Weinroth,Zaid Abdo,Dale Ray Woerner,Jessica L. Metcalf,Ifigenia Geornaras,Tony Clay Bryant,Paul S Morley,Keith Belk

Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on feedlot performance and carcass characteristics of calf-fed Holstein steers, S.T. Howard,D.R. Woerner,D.A. Gredell,D.R. Sewald,T.C. Bryant,D.J. Vote,J.A. Scanga,J.D. Tatum,K.E. Belk

Ground beef microbiome changes with antimicrobial decontamination interventions and product storage, Margaret Dorothy Weinroth,Brianna Colleen Britton,Kathryn Rose McCullough,Jennifer Nicole Martin,Gina Geornaras,R. Knight,Keith Belk,Jess Lynne Metcalf

Hierarchical Hidden Markov models enable accurate and diverse detection of antimicrobial resistance sequences, Steven Michael Lakin,Alan Kuhnle,Bahar Alipanahi,Noelle Robertson Noyes,Chris Dean,Martin Drake Muggli,Rob Raymond,Zaid Abdo,Mattia Prosperi,Keith Belk,Paul S Morley,Christina Anne Boucher

Investigation of tylosin in feed of feedlot cattle and effects on liver abscess prevalence, and fecal and soil microbiomes and resistomes, Margaret Dorothy Weinroth,Jennifer Nicole Martin,Enrique Doster,Gina Geornaras,Jennifer Kristen Parker,Clay Rigsby Carlson,Jess Lynne Metcalf,Paul S Morley,Keith Belk

Metabolomic investigation of tenderness and aging response in beef longissimus steaks, D.A. King,S.D. Shackelford,C.D. Broeckling,J.E. Prenni,K.E. Belk,T.L. Wheeler

Metagenomics in Food Microbiology, M.D. Weinroth,N.R. Noyes,P.M. Morley,K.E. Belk

Quantification of ractopamine residues on and in beef digestive tract tissues, Haley Elizabeth Davis,Crystal-Dawn Badger,Patrick Brophy,Ifigenia Geornaras,Thomas J. Burnett,John Scanga,Keith Belk,Jessica E Prenni

Quantification of ractopamine residues on and in beef digestive tract tissues, Haley Elizabeth Davis,C. -D. Badger,P. Brophy,Gina Geornaras,T. J. Burnett,J. Scanga,Keith Belk,Jessica E Prenni

Carbon Chain Length of Lipid Oxidation Products Influence Lactate Dehydrogenase and NADH-Dependent Metmyoglobin Reductase Activity, Chaoyu Zhai,Kiefer Peckham,Keith Belk,Ranjith Ramanathan,Mahesh N. Nair

An assessment of veterinary prescription practices and factors influencing usage of antimicrobial drugs. , Dan Taylor,Jennifer Nicole Martin,Paul S Morley,Keith Belk,Alice White,Elaine Scallan Walter

Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts., C C Perham,Cody Lynn Gifford,Dale Ray Woerner,Terry E Engle,Karen S Sellins,R J Acheson,L W Douglass,Joseph Daryl Tatum,Bob J Delmore,A Cifelli,S H McNeill,Keith Belk

Antimicrobial use in beef feedlots: effects on microbiome and resistome dynamics, Enrique Doster,J.K. Parker,C.A. Anderson,S.M. Lakin,N.R. Noyes,Margaret Dorothy Weinroth,C.W. Booker,S.J. Hannon,S.P. Gow,T.A. McAllister,K.E. Belk,P.S. Morley

Characterization of the microbiome and resistome of free-ranging elk and bison, and comparison to cattle, Grace Elizabeth Kuiper,Katherine Louise Huebner,Margaret Dorothy Weinroth,Enrique Doster,J. Parker,Najla Alekozai,Carlos Juarez-Guzman,Keith Belk,Paul S Morley

Comparison of the resistome and microbiome of conventional and natural ground beef products, K.M. Thomas,Margaret Dorothy Weinroth,Enrique Doster,J. Parker,A. Vikram,Tori O Arthur,J. Schmidt,Jess Lynne Metcalf,M. Nair,R. Delmore,Hua Yang,T. Wheeler,P.S. Morley,K.E. Belk

Metagenomic characterization of the microbiome and resistome in ground beef, Enrique Doster,K.M. Thomas,Margaret Dorothy Weinroth,J. Parker,A. Vikram,Tori O Arthur,J. Schmidt,Jess Lynne Metcalf,M. Nair,R. Delmore,Hua Yang,T. Wheeler,K.E. Belk,P.S. Morley

Effects of Ceftiofur and Chlortetracycline on the Resistomes of Feedlot Cattle, Margaret Dorothy Weinroth,H. Morgan Scott,Bo Norby,Guy H. Loneragan,Noelle Robertson Noyes,Pablo Rovira,Enrique Doster,Xiang Yang,Dale Ray Woerner,Paul S Morley,Keith Belk

Genetics and microbiology of meat, M.D. Weinroth,B.C. Britton,K.E. Belk

History, development, and current status of food safety systems worldwide, Margaret Dorothy Weinroth,Aeriel D Belk,Keith Belk

Investigating Effects of Tulathromycin Metaphylaxis on the Fecal Resistome and Microbiome of Commercial Feedlot Cattle Early in the Feeding Period, Enrique Doster,Pablo Rovira,Noelle Robertson Noyes,Brandy A. Burgess,Xiang Yang,Margaret Dorothy Weinroth,Steven Michael Lakin,Christopher James Dean,Lyndsey M Linke,Roberta J Magnuson,Jones,Kenneth,I,Christina Anne Boucher,Jamie Ruiz,Keith Belk,Paul S Morley

Managing meat exports considering production technology challenges, H.E. Davis,K.E. Belk

Metagenomics of Food Commodities: Meat and Poultry, M.D. Weinroth,N.R. Noyes,P.S. Morley,K.E. Belk

National Beef Quality Audit-2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry, McKensie K. Harris,L. Clay Eastwood,Courtney A. Boykin,Ashley N. Arnold,Kerri B. Gehring,Daniel S. Hale,Christopher R. Kerth,Davey B. Griffin,Jeffrey W. Savell,Keith Belk,Dale Ray Woerner,Josh D. Hasty,Delmore,Robert J.,Jr.,Jennifer Nicole Martin,Ty E. Lawrence,Trenton J. McEvers,Deborah L. VanOverbeke,Gretchen G. Mafi,Morgan M. Pfeiffer,Ty B. Schmidt,Robert J. Maddock,D. Dwain Johnson,Chad C. Carr,Jason M. Scheffler,T. Dean Pringle,Alexander M. Stelzleni

Palatability characterization of fresh and dry-aged ground beef patties, D.A. Gredell,H.J. McHenry,D.R. Woerner,J.F. Legako,T.E. Engle,J.C. Brooks,J.D. Tatum,K.E. Belk

Ractopamine withdrawal in yearling steers: sampling and residue testing of regulatory target and off-target tissues, Haley Elizabeth Davis,Gina Geornaras,Dale Ray Woerner,Bob J Delmore,C. Badger,R. L. Saltman,J. D. Killmer,Jessica E Prenni,Keith Belk

Salmonella Contamination in Broiler Synovial Fluid: Are We Missing a Potential Reservoir?, Ty Sexton,Gina Geornaras,Keith Belk,M. L Bunning,Jennifer Nicole Martin

Sequence-specific removal of STECs via CRISPR-Cas9 system, Mo Jia,Hua Yang,Gina Geornaras,Keith Belk

Understanding the impact of oven temperature and relative humidity on the beef cooking process, Keith Belk

Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing, Dale Ray Woerner,Gina Geornaras,Jennifer Nicole Martin,Keith Belk,Gary R. Acuff,James S. Dickson

A systematic review: how are muscle foods defined and categorized in nutrition and health-related research?, Keith Belk

Comparing fecal and meat resistomes in u. S. Beef, pork, and broiler production, M.D. Weinroth,P.S. Morley,K.E. Belk

Metabolomic investigation of tenderness and aging response in beef longissimus steaks, D.A. King,S.D. Shackelford,C.D. Broeckeling,J.E. Prenni,K.E. Belk,T.L. Wheeler

Ractopamine withdrawal in yearling steers: sampling and residue testing of regulatory target and off-target tissues, H.E. Davis,I. Geornaras,D.R. Woerner,R.J. Delmore,C.D. Badger,R.L. Saltman,J.D. Killmer,J.E. Prenni,K.E. Belk

Regulatory and non-regulatory tissue residue levels for feedlot cattle fed ractopamine with terminal withdrawal times of 12 hours, 2, 4 and 7 days, R.L. Saltman,K.E. Belk,J.E. Prenni,H.E. Davis,J.D. Killmer

The effect of muscle source on ground beef flavor and texture, D.A. Gredell,J.H. McHenry,D.R. Woerner,J.F. Legako,T.E. Engle,J.C. Brooks,J.D. Tatum,K.E. Belk

A comparison of the prevalence of antibiotic resistant bacteria found in ground beef from conventionally and naturally raised cattle, K.M. Thomas,Margaret Dorothy Weinroth,A. Vikram,J. Schmidt,Tori O Arthur,T. Wheeler,J.K. Parker,Jess Lynne Metcalf,Dale Ray Woerner,R. Delmore,Hua Yang,P.S. Morley,K.E. Belk

Evaluation of antimicrobial solutions, with and without a surfactant, for reducing inoculated bacterial populations on beef trimmings, chicken wings, and cantaloupes, B.C. Britton,I. Geornaras,D.R. Woerner,R.J. Delmore,J.N. Martin,J.O. Reagan,K.E. Belk

Metagenomic investigations of antimicrobial resistance in beef, pork, and broiler meat, M.D. Weinroth,N.R. Noyes,Xiang Yang,P. Rovira,Enrique Doster,Christopher James Dean,J.K. Parker,Zaid Abdo,Christina Anne Boucher,Jaime G Ruiz,P.S. Morley,K.E. Belk

Quantitative antimicrobial risk assessment: data gaps to put animal source foods in perspective, F.J. Zagmutt,S. Costard,J.G. Pouzou,Paul S Morley,Keith Belk

Validation of electrostatic antimicrobial application on surrogate-inoculated meat and poultry parts in a continuous flow system, H.E. Davis,I. Geornaras,R.J. Delmore,J.N. Martin,D.R. Woerner,B. Ogren,E.M. Owens,B. Sebring,K.E. Belk

Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat Intended for Pet Food Use, Rinara Cely Kiel,Jennifer Nicole Martin,Dale Ray Woerner,Rachel Lynn Murphy,Gina Geornaras,Jennifer Rose Levey,Hua Yang,Bob J Delmore,Keith Belk

A comparison of the resistome between natural and conventional retail ground beef products, K.M.M.Weinroth Thomas,J.K. Parker,Jess Lynne Metcalf,Tori O Arthur,J. Schmidt,T. Wheeler,A. Vikram,P.S. Morley,K.E. Belk

Antimicrobial effects of peroxyacetic acid acidified with various acids when applied to inoculated prerigor beef carcass surface tissue, B.C. Britton,I. Geornaras,D.R. Woerner,R.J. Delmore,J.N. Martin,J.O. Reagan,K.E. Belk

Assesment of 1,3-dibromo-5,5-dimethylhydantoin as a final wash for reducing microbial contamination on beef carcasses, A.A. Reyes,B.R. Bullard,I. Geornaras,R.J. Delmore,D.R. Woerner,J.N. Martin,K.E. Belk

Changes in microbiological, sensory and lipid oxidation during aerobic storage of ground beef, J.R. Levey,I. Geornaras,D.R. Woerner,J.E. Prenni,K.E. Belk,J.N. Martin

Characterization of antibiotic resistance transmission in the beef production system, M.P.Rovira Weinroth,Xiang Yang,J. Parker,P.S. Morley,K.E. Belk

Competitive inhibition of methicillin-resistant Staphylococcus aureus (MRSA) by a four-strain Lactobacillus cocktail, L.K. Fuerniss,C.J. Weissend,A.D. Belk,J.L. Metcalf,M.N. Nair,R.J. Delmore,D.R. Woerner,K.E. Belk,I. Geornaras,J.N. Martin

Effect of high pressure processing on Listeria monocytogenes on ready-to-eat shelf-stable turkey-based meat bars, B.R.R.J.Delmore Bullard,I. Geornaras,D.R. Woerner,J.N. Martin,K.E. Belk

Effects of electrical stimulation, chilling rate, and carcass size on rates of temperature decline and ph decline, and beef quality, B.A. Djimsa,D.R. Woerner,M.N. Nair,J.N. Martin,R.J. Delmore,K.E. Belk

Identifying the influence of post-mortem aging length and method on flavor and tenderness of beef strip loins, B.A. Foraker,D.R. Woerner,D.A. Gredell,J.F. Legako,J.D. Tatum,J.N. Martin,R.J. Delmore,Adam L Heuberger,K.E. Belk

National Beef Quality Audit - 2016: frequency distributions of beef ribeyes within USDA Quality Grades, C.C. Steele,C.A. Boykin,L.C. Eastwood,M.K. Harris,D.S. Hale,C.R. Kerth,D.B. Griffin,A.N. Arnold,K.B. Gehring,J.D. Hasty,K.E. Belk,D.R. Woerner,R. J. Delmore,Jr.,J.N.Martin,D.L. VanOverbeke,G.G. Mafi,M.M. Pfeiffer,T.E. Lawrence,T.J. McEvers,T.B. Schmidt,R.J. Maddock,D.D. Johnson,C.C. Carr,J.M. Scheffler,T.D. Pringle,A.M. Stelzleni,J. Gottlieb,J.W. Savell

National Beef Quality Audit-2016: comparisons between fed steers/heifers and market cows/bulls for by-product condemnations, L.C. Eastwood,M.K. Harris,C.A. Boykin,A.N. Arnold,K.B. Gehring,D.S. Hale,C.R. Kerth,D.B. Griffin,J.W. Savell,K.E. Belk,D.R. Woerner,J.D. Hasty,R. J. Delmore,Jr.,J.N.Martin,T.E. Lawrence,T.J. McEvers,D.L. VanOverbeke,G.G. Mafi,M.M. Pfeiffer,T.B. Schmidt,R.J. Maddock,D.D. Johnson,C.C. Carr,J.M. Scheffler,T.D. Pringle,A.M. Stelzleni

Nutrient analysis of raw beef variety meat items, Hannah F Kesterson,D.R. Woerner,T.E. Engle,J.N. Martin,R.J. Delmore,K.E. Belk

Production & economic balance in domestic & export markets, K.E. Belk

Antimicrobial effects of peroxyacetic acid acidified with various acids when applied to inoculated prerigor beef carcass surface tissue, B.C. Britton,I. Geornaras,D.R. Woerner,R.J. Delmore,J.N. Martin,J.O. Reagan,K.E. Belk

Antimicrobial use in beef feedlot production and microbiome dynamics, Enrique Doster,J.K. Parker,C.A. Anderson,S.M. Lakin,N.R. Noyes,Margaret Dorothy Weinroth,C.W. Booker,S.J. Hannon,S.P. Gow,T.A. McAllister,K.E. Belk,P.S. Morley

Association of virulence factors and antibiotic resistance genes in feedlot cattle, M.D. Weinroth,N.R. Noyes,P. Rovira,P.S. Morley,K.E. Belk

Quantification of ractopamine residues on and in digestive tract edible offals, H.E. Davis,I. Geornaras,C. Badger,J.A. Scanga,T.J. Burnett,J.E. Prenni,K.E. Belk

Validation of 1,3-dibromo-5,5-dimethylhydantoin (DBDMH) as a possible antimicrobial intervention solution spray chill intervention as part of a robust food safety system in commercial beef plants, H.E. Davis,Brittney Rose Bullard,Margaret Dorothy Weinroth,I. Geornaras,K.E. Belk

Association of virulence factors and antibiotic resistance genes in feedlot cattle, M. D. Weinroth,N. R. Noyes,P. Rovira,Paul S Morley,Keith Belk

16S characterization of liver abscesses in Western United States feedlot cattle, M.D. Weinroth,C.R. Carlson,J.N. Martin,J.L. Metcalf,P.S. Morley,K.E. Belk

16S characterization of liver abscesses in Western United States feedlot cattle., Margaret Dorothy Weinroth,Clay Rigsby Carlson,Jennifer Nicole Martin,Jess Lynne Metcalf,Paul S Morley,Keith Belk

A Research Communication Brief: Gluten Analysis in Beef Samples Collected Using a Rigorous, Nationally Representative Sampling Protocol Confirms That Grain-Finished Beef Is Naturally Gluten-Free, Shalene H. McNeill,Amy M. Cifelli,Janet M. Roseland,Keith Belk,Dale Ray Woerner,Kerri B. Gehring,Jeffrey W. Savell,J. Chance Brooks,Leslie D. Thompson

Association between antimicrobial use and antimicrobial resistance in bacteria isolated from feces or respiratory secretions of feedlot cattle: a systematic review and meta-analysis, P. Rovira,Brault S. A.,Costard S.,Zagmutt F.,Morley P. S.,Belk K.E

Broad and Inconsistent Muscle Food Classification Is Problematic for Dietary Guidance in the US, Cody Lynn Gifford,Lauren E. O'Connor,Wayne W. Campbell,Dale Ray Woerner,Keith Belk

Characterization and prevalence of fecal microbial populations and liver abscess prevalence of feedlot cattle fed rations tylosin and tylosin alternatives, C.J. Weissend,K.L. Huebner,K.L. Holzer,J.L. Metcalf,I. Geornaras,J.K. Parker,K.E. Belk,P.S. Morley,J.N. Martin

Characterization of fresh and dry-aged ground beef patties, D.A. Gredell,J.H. McHenry,D.R. Woerner,J.F. Legako,T.E. Engle,J.C. Brooks,J.D. Tatum,K.E. Belk

Coming to terms: meat’s role in a healthful diet, S.H. McNeill,W.W. Campbell,C.L. Gifford,K.A. Belk

Comparing Salmonella enterica detection in feces using aerobic culture, targeted molecular tests, and shotgun metagenomics, Doster E.,P. Rovira,N.R. Noyes,B.A. Burgess,Xiang Yang,Margaret Dorothy Weinroth,Lyndsey M Linke,Roberta J Magnuson,Kristy L Pabilonia,Christina Anne Boucher,Jaime G Ruiz,K.E. Belk,P.S. Morley

Comparison of the efficacy of a sulfuric acid-sodium sulfate blend and lactic acid for the reduction of Salmonella on prerigor beef carcass surface tissue., Xiang Yang,Brittney Rose Bullard,Gina Geornaras,Shuang Hu,Dale Ray Woerner,Bob J Delmore,J. Brad Morgan,Keith Belk

Effect of radiant catalytic ionization on lean color and lipid oxidation of beef, Xiang Yang,N. Kalchayanand,Keith Belk,T. Wheeler

Effectiveness of 1,3-dibromo-5,5-dimethylhydantoin applied in a pre-evisceration wash cabinet for reducing microbial contamination on beef carcasses, A.A. Reyes,Brittney Rose Bullard,I. Geornaras,R.J. Delmore,D.R. Woerner,J.N. Martin,K.E. Belk

Effects of a Saccharomyces cerevisiae fermentation product on liver abscesses and antibiotic resistance in beef cattle, K.L. Huebner,J.N. Martin,C.J. Weissend,K.L. Holzer,S.M. Lakin,M.D. Weinroth,Zaid Abdo,J.L. Metcalf,I. Geornaras,J.K. Parker,P.S. Morley,K.E. Belk

Effects of ceftiofur and chlortetracycline on the resistome of feedlot cattle, M. D. Weinroth,H. M. Scott,B. Norby,G. H. Loneragan,N. R. Noyes,P. Rovira,E. Doster,X. Yang,J. K. Parker,D. R. Woerner,Paul S Morley,K. E. Belk

Effects of in-feed administration of a Saccharomyces cerevisiae fermentation product on the liver abscess microbiome and liver abscess rate in cattle reared to produce natural-branded beef, Huebner K. L.,J.N. Martin,Margaret Dorothy Weinroth,K.H. Holzer,C.J. Weissend,Zaid Abdo,J.L. Metcalf,I. Geornaras,J.K. Parker,P.S. Morley,K.E. Belk

Effects of in-feed administration of a Saccharomyces cerevisiae fermentation product on the liver abscess microbiome and liver abscess rate in cattle reared to produce natural-branded beef., Katherine Louise Huebner,Jennifer Nicole Martin,Margaret Dorothy Weinroth,Katlyn Laura Holzer,Carla Jane Weissend,Zaid Abdo,Jess Lynne Metcalf,Gina Geornaras,Jennifer Kristen Parker,Paul S Morley,Keith Belk

Efficacy of a blend of sulfuric acid and sodium sulfate against Shiga toxin-producing Escherichia coli, Salmonella, and nonpathogenic Escherichia coli biotype I on inoculated prerigor beef surface tissue., Brittney R. Scott-Bullard,Gina Geornaras,Robert J. Delmore,Dale R. Woerner,James O. Reagan,J. Brad Morgan,Keith E. Belk

Evaluation of the liver abscess microbiome and liver abscess prevalence in cattle reared for production of natural-branded beef, K.L. Huebner,J.N.Martin C.J. Weissend,K.L. Holzer,Margaret Dorothy Weinroth,Zaid Abdo,J.L. Metcalf,I. Geornaras,J.K. Parker,P.S. Morley,K.E. Belk

Foodborne pathogens and virulence in the microbiome of cattle grown naturally versus conventionally, M.D. Weinroth,Xiang Yang,N.R. Noyes,P. Rovira,J.N. Martin,P.S. Morley,K.E. Belk

Incorporating traditional bacterial culture methods and metagenomic sequencing to evaluate antimicrobial use and resistance in beef feedlot production, Enrique Doster,J.K. Parker,C.A. Anderson,S.M. Lakin,N.R. Noyes,Margaret Dorothy Weinroth,C.W. Booker,S.J. Hannon,S.P. Gow,T.A. McAllister,K.E. Belk,P.S. Morley

Metagenomic investigations of antimicrobial resistance in beef, pork, and broiler production systems, M.D. Weinroth,S.M. Lankin,N.R. Noyes,Xiang Yang,P. Rovira,Enrique Doster,Christopher James Dean,J.K. Parker,C. Anderson,Zaid Abdo,Christina Anne Boucher,Jaime G Ruiz,K.E. Belk,P.S. Morley

Metagenomic sequencing – how deep is deep enough to have a meaningful inference of the microbiome and the resistome?, R. Zaheer,N. R. Noyes,R. O. Polo,Van Domselaar G. Cook,K. E. Belk,Paul S Morley,T. A. McAllister

Metagnomic investigations of antimicrobial resistance in food animal populations, Morley P. S.,K.E. Belk,Enrique Doster,Steven Michael Lakin,Christopher James Dean,Martin Drake Muggli,Noelle Robertson Noyes,P. Rovira,Margaret Dorothy Weinroth,Xiang Yang,Zaid Abdo,Christina Anne Boucher,Jaime G Ruiz,H.M. Scott,D.C.Van Metre,D.R. Woerner

National Beef Quality Audit – 2016: Assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry, M.K. Harris,L.C. Eastwood,C.A. Boykin,A.N. Arnold,K.B. Gehring,D.S. Hale,C.R. Kerth,D.B. Griffin,J.W. Savell,K.E. Belk,D.R. Woerner,J.D. Hasty,R.J. Delmore,Jr.,J.N. Martin,T.E. Lawrence,T.J. McEvers,D.L. VanOverbeke,G.G. Mafi,M.M. Pfeiffer,T.B. Schmidt,R.J. Maddock,D.D. Johnson,C.C. Carr,J.M. Scheffler,T.D. Pringle,A.M. Stelzleni

National Beef Quality Audit – 2016: Harvest assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products, L.C. Eastwood,C.A. Boykin,M.K. Harris,A.N. Arnold,D.S. Hale,C.R. Kerth,D.B. Griffin,J.W. Savell,K.E. Belk,D.R. Woerner,J.D. Hasty,R. J. Delmore,Jr.,J.N.Martin,T.E. Lawrence,T.J. McEvers,D.L. VanOverbeke,G.G. Mafi,M.M. Pfeiffer,T.B. Schmidt,R.J. Maddock,D.D. Johnson,C.C. Carr,J.M. Scheffler,T.D. Pringle,A.M. Stelzleni

National Beef Quality Audit – 2016: Survey of carcass characteristics through instrument grading assessments, J.W. Savell,C.A. Boykin,L.C. Eastwood,M.K. Harris,A.N. Arnold,D.S. Hale,C.R. Kerth,D.B. Griffin,J.D. Hasty,K.E. Belk,D.R. Woerner,R. J. Delmore,Jr.,J.N.Martin,T.E. Lawrence,T.J. McEvers,M.M. Pfeiffer,D.L. VanOverbeke,G.G. Mafi,T.B. Schmidt,R.J. Maddock,D.D. Johnson,C.C. Carr,J.M. Scheffler,T.D. Pringle,A.M. Stelzleni,J. Gottlieb

National Beef Quality Audit-2016: Phase 1, Face-to-face interviews, Joshua Dillon Hasty,M. M. Pfeifer,L. C. Eastwood,Devin Andrew Gredell,Cody Lynn Gifford,Jennifer Rose Levey,C. M. Cashman,Dale Ray Woerner,Jennifer Nicole Martin,Bob J Delmore,W. B. Griffin,D. L. VanOverbeke,G. G. Mafi,C. A. Boykin,D. S. Hale,C. R. Kerth,D. B. Griffin,A. N. Arnold,J. W. Savell,Dustin L Pendell,Keith Belk

National Beef Quality Audit–2016: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products1, M. K. Harris,L. C. Eastwood,C. A. Boykin,A. N. Arnold,K. B. Gehring,D. S. Hale,C. R. Kerth,D. B. Griffin,J. W. Savell,Keith Belk,Dale Ray Woerner,Joshua Dillon Hasty,Bob J Delmore,Jennifer Nicole Martin,T. E. Lawrence,T. J. McEvers,D. L. VanOverbeke,G. G. Mafi,M. M. Pfeiffer,T. B. Schmidt,R. J. Maddock,D. D. Johnson,C. C. Carr,J. M. Scheffler,T. D. Pringle,A. M. Stelzleni

Presence and characteristics of Salmonella enterica recovered from subiliac lymph nodes of beef feedlot cattle enrolled in a randomized clinical trial of dietary additives, K.L. Holzer,C.J. Weissend,K.L. Huebner,J.L. Metcalf,I. Geornaras,K.E. Belk,P.S. Morley,J.N. Martin

Retail display case merchandisings consist and price-elasticity of demand for US beef and pork variety meats sold in Mexican grocery stores, Nelson Huerta-Leidenz,Alejandra Valdez-Munoz,Fernando Lopez,Scott T. Howard,Cheyenne Dixon,Keith Belk

Salmonella contamination in poultry—are we missing a potential vector?, Ty Sexton,I. Geornaras,Dale Ray Woerner,R. Delmore,Keith Belk,Jennifer Nicole Martin

Sequence-specific removal of shiga toxin-producing Escherichia coli using the CRISPR-Cas9 system, Mo Jia,I. Geornaras,K.E. Belk,Hua Yang

The characterization of retail ground beef microbiome, K.M. Thomas,Margaret Dorothy Weinroth,Enrique Doster,K.L. Huebner,J.K. Parker,Jess Lynne Metcalf,Dale Ray Woerner,R. Delmore,Hua Yang,Tori O Arthur,J. Schmidt,T. Wheeler,P.S. Morley,K.E. Belk

The effect of tylosin supplementation and tylosin alternative control treatments on fecal microbial populations, performance, and liver abscess prevalence in feedlot cattle., Carla Jane Weissend,Katlyn Laura Holzer,Katherine Louise Huebner,Jess Lynne Metcalf,Gina Geornaras,Jennifer Kristen Parker,Keith Belk,Paul S Morley,Jennifer Nicole Martin

The effect of Tylosin supplementation and Tylosin alternatives on beef trim microbial populations and carcass characteristics from feedlot cattle, C.J. Weissend,K.L. Holzer,K.L. Huebner,J.L. Metcalf,I. Geornaras,J.K. Parker,K.E. Belk,P.S. Morley,J.N. Martin

Tychus: a whole genome sequencing pipeline for assembly, annotation and phylogenetics of bacterial genomes, Christopher James Dean,Noelle Robertson Noyes,Steven Michael Lakin,P. Rovira,Xiang Yang,Keith Belk,Paul S Morley,R. Meinersmann,Zaid Abdo

Validation of antimicrobial interventions including the use of 1,3-dibromo-5,5-dimethylhydantoin applied in a final carcass wash in a commercial beef harvest operation, B.R. Bullard,I. Geornaras1,R.J. Delmore,D.R. Woerner,J.N. Martin,K.E. Belk

Validation of various antimicrobial interventions for use in a bone dust cabinet in a commercial beef harvest facility, Margaret Dorothy Weinroth,C. Cashman,I. Geornaras,R. Delmore,Dale Ray Woerner,Keith Belk,Jennifer Nicole Martin

Whole-Genome Sequencing and Concordance Between Antimicrobial Susceptibility Genotypes and Phenotypes of Bacterial Isolates Associated with Bovine Respiratory Disease, Joseph R. Owen,Noelle Robertson Noyes,Amy E. Young,Daniel J. Prince,Patricia C. Blanchard,Terry W. Lehenbauer,Sharif S. Aly,Jessica H. Davis,Sean M. O'Rourke,Zaid Abdo,Keith Belk,Michael Miller,Paul S Morley,Van Eenennaam,Alison L.

Enrichment allows identification of diverse, rare elements in metagenomic resistome-virulome sequencing., Noelle Robertson Noyes,M E Weinroth,Jennifer Kristen Parker,Christopher James Dean,Steven Michael Lakin,R A Raymond,P Rovira,Enrique Doster,Zaid Abdo,Jennifer Nicole Martin,Kenneth Jones,Jaime G Ruiz,Christina Anne Boucher,Keith Belk,Paul S Morley

Succinct colored de Bruijn graphs., Martin Drake Muggli,A Bowe,Noelle Robertson Noyes,Paul S Morley,Keith Belk,Robert Lovejoy Raymond,T Gagie,S J Puglisi,Christina Anne Boucher

The Liver abscess microbiome in natural-branded, Colorado beef cattle, K.L. Huebner,J.N. Martin,S.M. Lakin,C.J. Weissend,K.L. Holzer,Margaret Dorothy Weinroth,Zaid Abdo,J.L. Metcalf,I. Geornaras,J.K. Parker,P.S. Morley,K.E. Belk

Rapid Communication: 16S ribosomal ribonucleic acid characterization of liver abscesses in feedlot cattle from three states in the United States., Margaret Dorothy Weinroth,Clay Rigsby Carlson,Jennifer Nicole Martin,Jess Lynne Metcalf,Paul S Morley,Keith Belk

Impact of "Raised Without Antibiotics" Beef Cattle Production Practices On Occurrences of Antimicrobial Resistance., A Vikram,P Rovira,G E Agga,T M Arthur,J M Bosilevac,T L Wheeler,Paul S Morley,Keith Belk,John W Schmidt

Metagnomic investigations of antimicrobial resistance in food animal populations, David C Van Metre,Paul S Morley,Keith Belk,Enrique Doster,Steven Michael Lakin,Christopher James Dean,Martin Drake Muggli,Noelle Robertson Noyes,P. Rovira,Margaret Dorothy Weinroth,Xiang Yang,Zaid Abdo,Christina Anne Boucher,Jaime G Ruiz,H. M. Scott,David C Van Metre,D. E. Woerner

National Beef Quality Audit - 2016: Survey of carcass characteristics through instrument grading assessments., C A Boykin,L C Eastwood,M K Harris,D S Hale,C R Kerth,D B Griffin,A N Arnold,Joshua Dillon Hasty,Keith Belk,Dale Ray Woerner,Bob J Delmore,Jennifer Nicole Martin,D L VanOverbeke,G G Mafi,M M Pfeiffer,T E Lawrence,T J McEvers,T B Schmidt,R J Maddock,D D Johnson,C C Carr,J M Scheffler,T D Pringle,A M Stelzleni,J Gottlieb,J W Savell

National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers., C A Boykin,L C Eastwood,M K Harris,D S Hale,C R Kerth,D B Griffin,A N Arnold,Joshua Dillon Hasty,Keith Belk,Dale Ray Woerner,Bob J Delmore,Jennifer Nicole Martin,D L VanOverbeke,G G Mafi,M M Pfeiffer,T E Lawrence,T J McEvers,T B Schmidt,R J Maddock,D D Johnson,C C Carr,J M Scheffler,T D Pringle,A M Stelzleni,J Gottlieb,J W Savell

National Beef Quality Audit-2016: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products, L C Eastwood,C. A. Boykin,M. K. Harris,A. N. Arnold,D. S. Hale,C. R. Kerth,D. B. Griffin,J. W. Savell,Keith Belk,Dale Ray Woerner,J. D. Hasty,Bob J Delmore,Jennifer Nicole Martin,T. E. Lawrence,T. J. McEvers,D. L. VanOverbeke,G. G. Mafi,M. M. Pfeiffer,T. B. Schmidt,R. J. Maddock,D. D. Johnson,C. C. Carr,J. M. Scheffler,T. D. Pringle,A. M. Stelzleni

MEGARes: an antimicrobial resistance database for high throughput sequencing., Steven Michael Lakin,Christopher James Dean,Noelle Robertson Noyes,A Dettenwanger,A S Ross,Enrique Doster,P Rovira,Zaid Abdo,Kenneth Jones,Jaime G Ruiz,Keith Belk,Paul S Morley,Christina Anne Boucher

A dirichlet-multinomial bayesian model for evaluating antimicrobial resistance gene abundance in metagenomic data, Noelle Robertson Noyes,Margaret Dorothy Weinroth,Enrique Doster,P.Rovira Sanz,Xiang Yang,Jaime G Ruiz,Christina Anne Boucher,K. Jones,Paul S Morley,Keith Belk,Zaid Abdo

A haplotype identification system for antimicrobial resistance genes in shotgun metagenomic data, Noelle Robertson Noyes,Margaret Dorothy Weinroth,Enrique Doster,P.Rovira Sanz,Christopher James Dean,Xiang Yang,Jaime G Ruiz,K. Jones,Christina Anne Boucher,Zaid Abdo,Keith Belk,P.

A survey of Mexican retail chain stores for fresh U.S. pork, N. Huerta-Leidenz,S. T. Howard,A. Ruíz Flores,T. M. Ngapod,K. E. Belk

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef, Xiang Yang,Dale Ray Woerner,Joshua Dillon Hasty,Kathryn Rose McCullough,Gina Geornaras,John N Sofos,Keith Belk

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage., Xiang Yang,Dale Ray Woerner,Kathryn Rose McCullough,Joshua Dillon Hasty,Gina Geornaras,Gary C Smith,John N Sofos,Keith Belk

Characterization of the resistome in manure, soil and wastewater from dairy and beef production systems, Noelle Robertson Noyes,Xiang Yang,Lyndsey M Linke,Roberta J Magnuson,Shaun R Cook,Rahat Zaheer,Hua Yang,Dale Ray Woerner,Gina Geornaras,Jessica Anne Allerton McArt,Sheryl P Gow,Jaime Ruiz,Kenneth L Jones,Christina A Boucher,Tim A McAllister,Keith Belk,Paul S Morley

Characterization of the resistome in manure, soil and wastewater from dairy and beef production systems. , Noelle Robertson Noyes,Xiang Yang,Lyndsey M Linke,Roberta J Magnuson,S R Cook,R Zaheer,K L Jones,Christina Anne Boucher,J A McArt,T A McAllister,Keith Belk,Paul S Morley

Characterizing products from the beef rib resulting from an alternative carcass break, T. Mancilha,Dale Ray Woerner,Jennifer Nicole Martin,J.D. Tatum,R. Delmore,Keith Belk

Comparación de suadero de los Estados Unidos de América y de México con y sin tratamiento de marinación: Comparison of rose meat from the U.S. and Mexico with and without margination, N. Huerta-Leidenz,M. S. Rubio Lozano,C. Dixon,A. Valdez,K. E. Belk,S. Howard,F. Alejandro Ruíz López

Determining process lethality of escherichia coli o157:h7 and Salmonella in heat treated, rendered oil, R.L. Murphy,D.R. Woerner,I. Geornaras,J.N. Martin,Hua Yang,J.N. Sofos,R.J. Delmore,K.E. Belk

Draft Genome Sequence of a Shiga Toxin-Negative Escherichia coli O157:H7 Strain C1-057 Isolated from Feedlot Cattle, Keith Belk

Draft genome sequence of Shiga toxin-negative Escherichia coli O157: H7 strain C1-057, isolated from feedlot cattle, Hua Yang,Brandon Carlson,Gina Geornaras,Dale Ray Woerner,John N Sofos,Keith Belk

Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems., Santiago Luzardo,Dale Ray Woerner,Gina Geornaras,Ann Marie Hess,Keith Belk

Effect of packaging during storage time on retail display shelf-life of strip loins from two different beef production systems, S. Luzardo,D.R. Woerner,I. Geornaras,T.E. Engle,R.J. Delmore,A.M. Hess,K.E. Belk

Effects of feeding tylosin on liver abscess prevalence and fecal Salmonella shedding in beef steers, K.L. Huebner,C.J. Weissend,K.L. Holzer,C. Carlson,Margaret Dorothy Weinroth,Zaid Abdo,J.L. Metcalf,I. Geornaras,J.K. Parker,P.S. Morley,K.E. Belk,J.N. Martin

Effects of USDA carcass maturity on sensory attributes of steaks produced by cattle representing two dental age classes, M. L. Semler,D. R. Woerner,K. E. Belk,K. J. Enns,J. D. Tatum

Electrostatic antimicrobial application to beef trim and poultry parts, H.E. Davis,J.M. Adler,R.J. Delmore,I. Geornaras,J.N. Martin,D.R. Woerner,Hua Yang,K.E. Belk

Investigating the effect of tulathromycin exposure on antimicrobial resistance ecology in feedlot cattle during the early feeding period using shotgun metagenomics, Enrique Doster,P. Rovira,N.R. Noyes,B.A. Burgess,Xiang Yang,Margaret Dorothy Weinroth,Lyndsey M Linke,Roberta J Magnuson,K. Jones,Christina Anne Boucher,Jaime G Ruiz,K.E. Belk,P.S. Morley

Nutrient analysis of grain-finished and grass-finished lamb, C.L. Gifford,D.R. Woerner,J.N. Martin,T.E. Engle,K.E. Belk,L.W. Douglass,K.Y. Williams,J.M. Roseland

Resistome diversity in cattle and the environment decreases during beef production, Noelle Robertson Noyes,Xiang Yang,Lyndsey M Linke,Roberta J Magnuson,Adam Dettenwanger,Shaun Cook,Gina Geornaras,Dale Ray Woerner,Sheryl P Gow,Tim A McAllister,Hua Yang,Jaime Ruiz,Kenneth L Jones,Christina A Boucher,Paul S Morley,Keith Belk

Shotgun metagenomic detection of Salmonella enterica in feedlot cattle compared to aerobic culture and pcr techniques, Enrique Doster,P. Rovira,N.R. Noyes,B.A. Burgess,Xiang Yang,Margaret Dorothy Weinroth,Lyndsey M Linke,Roberta J Magnuson,K. Jones,Christina Anne Boucher,Jaime G Ruiz,P.S. Morley,K.E. Belk

Succinct colored de Bruijn graphs., Keith Belk,Christina Anne Boucher,A Bowe,T Gagie,Paul S Morley,Martin Drake Muggli,Noelle Robertson Noyes,S J Puglisi,Robert Lovejoy Raymond

The effect of storage on the shelf life of two lean points of fresh ground beef displayed in 2 different packaging formats, C.J. Weissend,D.R. Woerner,J.N. Martin,Gina Geornaras,Terry E Engle,Hua Yang,R. Delmore,Keith Belk

The use of high pressure processing as a pathogen reduction tool in raw pet food, Joshua Dillon Hasty,D.R. Woerner,J.N. Martin,I. Geonaras,R.J. Dellmore,T.E. Engle,P.S. Morley,K.E. Belk

Use of metagenomic shotgun sequencing technology to detect foodborne pathogens within the microbiome of the beef production chain. , Noelle Robertson Noyes,Xiang Yang,Lyndsey M Linke,Roberta J Magnuson,A Dettenwanger,S Cook,Gina Geornaras,Dale Ray Woerner,S Gow,T McAllister,Hua Yang,Jaime G Ruiz,K Jones,Christina Anne Boucher,Paul S Morley,Keith Belk

Validation of antimicrobial interventions including use of peroxyacetic acid (PAA) in a spray chill system and a head spray cabinet in a commercial beef harvest operation, B.R. Bullard,H.E. Davis,R.C. Kiel,I. Geornaras,R.J. Delmore,K.E. Belk

0906 Beef's role in a healthy diet, Jennifer Nicole Martin,Dale Ray Woerner,Bob J Delmore,Keith Belk,Joseph Daryl Tatum

Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems., S Luzardo,Dale Ray Woerner,Gina Geornaras,Terry E Engle,Bob J Delmore,Ann Marie Hess,Keith Belk

Effects of USDA carcass maturity on sensory attributes of steaks produced by cattle representing two dental age classes, Megan L. Semler,Dale Ray Woerner,Keith Belk,Kellie J Enns,Joseph Daryl Tatum

Use of metagenomic shotgun sequencing technology to detect foodborne pathogens within their microbiome in beef production chain., Xiang Yang,Noelle Robertson Noyes,E Doster,Jennifer Nicole Martin,Lyndsey M Linke,Roberta J Magnuson,Hua Yang,Gina Geornaras,Dale Ray Woerner,Kevin Jones,Jaime G Ruiz,Christina Anne Boucher,Paul S Morley,Keith Belk

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters, T. G. O'Quinn,Dale Ray Woerner,Terry E Engle,Phillip Lee Chapman,J. F. Legako,J. C. Brooks,Keith Belk,Joseph Daryl Tatum

Comparing the resistome of poultry, swine, cattle and salmon production and nearby human waste water treatment plants, Noelle Robertson Noyes,Margaret Dorothy Weinroth,Steven Michael Lakin,Enrique Doster,Robert Lovejoy Raymond,P. Rovira-Sanz,Zaid Abdo,Jaime G Ruiz,Jennifer Nicole Martin,Christina Anne Boucher,K. Jones,K.E. Belk,P.S. Morley

Definition, willingness-to-pay, and ranking of quality attributes of U.S. pork as defined by importers in Asia and Mexico, R. G.L. Murphy,S. T. Howard,Dale Ray Woerner,Dustin L Pendell,C. L. Dixon,T. L. Desimone,M. D. Green,J. L. Igo,Joseph Daryl Tatum,Keith Belk

Guidance for Allergen Control in Meat Establishments, Rachel Lynn Murphy,Brittney Rose Bullard,Lynn Delmore,Jennifer Nicole Martin,Dale Ray Woerner,Keith Belk,Bob J Delmore

Identifying the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes, T. S. Adams,Dale Ray Woerner,J. F. Legako,Terry E Engle,Joseph Daryl Tatum,Bob J Delmore,Keith Belk

Microbiome-resistome dynamics in beef production, Noyes N.R.,Xiang Yang,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

Preferences associated with American lamb quality in retail & foodservice markets, T.W. Hoffman,K.E. Belk,D.R. Woerner,J.D. Tatum,R.J. Delmore,R.K. Peel,S.B. LeValley,D.L. Pendell,H.N. Zerby,L.F. English,S.J. Moeller,F.L. Fluharty

Preferences associated with American lamb quality in retail & foodservice markets, T. W. Hoffman,Keith Belk,Joseph Daryl Tatum,Bob J Delmore,Kraig Kraig Peel,Steve Byron Levalley,Dustin L Pendell,H. N. Zerby,L. F. English,S. J. Moeller,F. L. Fluharty

Shotgun metagenomic sequencing reveals lack of antimicrobial resistance in beef, Noyes N.R.,Xiang Yang,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

The pre-retail beef resistome accessed using shotgun metaenomics, Noyes N.R.,Xiang Yang,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

The pre-retail beef resistome accessed using shotgun metagenomics, Noyes N. R.,Xiang Yang,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

Use of metagenomic high-throughput sequencing technology and robust bioinformatics to detect foodborne pathogens of cattle, their environments, and beef products, Xiang Yang,N.R. Noyes,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

Use of metagenomic high-throughput sequencing to understand antimicrobial resistance and for pathogen detection in beef production, Xiang Yang,N.R. Noyes,Enrique Doster,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

Use of shotgun metagenomics to evaluate the microbiome in cattle feces following tulathromycin metaphylaxis, Doster E.,P. Rovira,N.R. Noyes,B.A. Burgess,Xiang Yang,Margaret Dorothy Weinroth,Lyndsey M Linke,Roberta J Magnuson,K. Jones,Christina Anne Boucher,Jaime G Ruiz,P.S. Morley,K.E. Belk

Using metagenomics to unlock the ecology of antimicrobial resistance in cattle production systems, Noyes N. R.,Y. Xiang,J.A. McArt,L.M. Linke,R.J. Magnuson,Hua Yang,A. Dettenwanger,K. Jones,Christina Anne Boucher,K.E. Belk,P.S. Morley

Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue., Brittney Rose Bullard,Xiang Yang,Gina Geornaras,Bob J Delmore,Dale Ray Woerner,J M Adler,Keith Belk

Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials., G Moschonas,Gina Geornaras,J D Stopforth,Dale Ray Woerner,Keith Belk,Gary C Smith,John N Sofos

Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round., R J Acheson,Dale Ray Woerner,Jennifer Nicole Martin,Keith Belk,Terry E Engle,T R Brown,J C Brooks,A M Luna,Laura Thompson,H L Grimes,A N Arnold,J W Savell,K B Gehring,L W Douglass,J C Howe,K Y Patterson,J M Roseland,J R Williams,A Cifelli,J M Leheska,S H McNeill

Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings., Brittney Rose Bullard,Xiang Yang,Gina Geornaras,Bob J Delmore,Dale Ray Woerner,J O Reagan,Jeri Morgan,Keith Belk

Guidance for Selecting a Commercial or Private Laboratory, Rachel Lynn Murphy,Brittney Rose Bullard,Lynn Delmore,Jennifer Nicole Martin,Dale Ray Woerner,Keith Belk,Bob J Delmore

A brief overview of factors affecting lamb flavor – White Paper prepared for the Product Characteristics Committee of the Lamb Industry Roadmap Committee , Joseph Daryl Tatum,Henry Zerby,Keith Belk

Antimicrobial efficacy of Amplon (AFTEC 3000) against pathogenic Salmonella resistant to nalidixic acid and novobiocin on inoculated chicken wings. BIFSCo Ann, B.R. Scott,Xiang Yang,I. Geornaras,D.R. Woerner,R.J. Delmore,J.B. Morgan,K.E. Belk

Comparison of Decontamination Efficacy of AFTEC 3000 and Lactic Acid at Different Temperatures as a Spray Solution for Hot Beef Carcasses against Rifampicin-Resistant Salmonella, Yang X.,B.R. Scott,I. Geornaras,D.R. Woerner,R.J. Delmore,J.B. Morgan,K.E. Belk

Defining Lamb – White Paper prepared for the Product Characteristics Committee of the Lamb Industry Roadmap Committee, Joseph Daryl Tatum,Henry Zerby,Keith Belk

Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on carcass cutability of calf-fed Holstein steers, S T Howard,Dale Ray Woerner,D J Vote,J A Scanga,R J Acheson,P L Chapman,T C Bryant,Joseph Daryl Tatum,Keith Belk

Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers, T S Arp,S T Howard,Dale Ray Woerner,J A Scanga,D R McKenna,W H Kolath,P L Chapman,Joseph Daryl Tatum,Keith Belk

Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of calf-fed Holstein steers, S T Howard,Dale Ray Woerner,D J Vote,J A Scanga,P L Chapman,T C Bryant,R J Acheson,Joseph Daryl Tatum,Keith Belk

Identifying consumer preferences for different beef types based on flavor, Megan Webb,Dale Ray Woerner,Dustin L Pendell,Terry E Engle,John Henson,Henry Zerby,Bob J Delmore,Keith Belk,Joseph Daryl Tatum

Use of metagenomic high-throughput sequencing technology and robust bioinformatics to assess the microbiome of cattle, their environments, and beef products to determine the degree of antimicrobial resistance, Xiang Y.,N.R. Noyes,L.M. Linke,R.J. Magnuson,A.T. Dettenwanger,C.A. Boucher,I. Geornaras,Hua Yang,D.R. Woerner,K.L. Jones,P.S. Morley,K.E. Belk

Using Metagenomics to Understand the Ecology of Antimicrobial Resistance in Beef Feedlot Production Systems, Noyes N.R.,Y. Xiang,L.M. Linke,R.J. Magnuson,I. Geornaras,Hua Yang,D.R. Woerner,A. Dettenwanger,K. Jones,Christina Anne Boucher,K.E. Belk,P.S. Morley

Using metagenomics to unlock the ecology of antimicrobial resistance in cattle production systems, Noyes N. R.,Xiang Y,Jessica Anne Allerton McArt,L.M. Linke,R.J. Magnuson,Hua Yang,A. Dettenwanger,K.L. Jones,Christina Anne Boucher,K.E. Belk,P.S. Morley

The meat industry: do we think and behave globally or locally?, Keith Belk,Dale Ray Woerner,Bob J Delmore,Joseph Daryl Tatum,Hua Yang,John N Sofos

Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck., S E West,K B Harris,A N Haneklaus,J W Savell,Laura Thompson,J C Brooks,J K Pool,A M Luna,Terry E Engle,J S Schutz,Dale Ray Woerner,S L Arcibeque,Keith Belk,L Douglass,J M Leheska,S McNeill,J C Howe,J M Holden,M Duvall,K Patterson

Effects of dietary ractopamine hydrochloride and zilpaterol hydrochloride supplementation on performance, carcass traits, and carcass cutability in beef steers., T S Arp,S T Howard,Dale Ray Woerner,J A Scanga,D R McKenna,W H Kolath,Phillip Lee Chapman,Joseph Daryl Tatum,Keith Belk

A consumer survey to gauge steak preference based on visual appearance, J. Steger,D.R. Woerner,P.L. Chapman,J.D. Tatum,K.E. Belk

Comparison of retail yields and sensory attributes of cuts from fed Holstein steers and beef-breed type cattle, S. Luzardo,S.T. Howard,D.R. Woerner,P.L. Chapman,J.D. Tatum,K.E. Belk

Discovering ground beef performance through “premium grind” concepts, J.H. McHenry,D.R. Woerner,T.E. Engle,J.D. Tatum,K.E. Belk

Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in LM sensory attributes, M R Emerson,Dale Ray Woerner,Keith Belk,Joseph Daryl Tatum

Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties, Y. Yoon,Gina Geornaras,A. Mukherjee,Keith Belk,J. A. Scanga,G. C. Smith,John N Sofos

Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties, Yohan Yoon,Gina Geornaras,Avik Mukherjee,Keith Belk,John A. Scanga,Gary C. Smith,John N Sofos

Effects of differences in carcass maturity on eating quality of beef produced by grain-finished steers and heifers that have been classified as less than 30 months old using birth records or dentition, R J Acheson,Dale Ray Woerner,Keith Belk,Joseph Daryl Tatum

Effects of extended postmortem aging periods on the shelf-life and eating qualities of beef intended for retail sale, E.D. Karney,D.R. Woerner,J.D. Tatum,K.E. Belk

Effects of Quality Grade, Yield Grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round, R.J. Acheson,D.R. Woerner,K.E. Belk,T.E. Engle,T.R. Brown,J.N. Martin,J.C. Brooks,A.M. Luna,L.D. Thompson,H.L. Grimes,J.W. Savell,K.B. Harris,L.W. Douglass,J.C. Howe,K.Y. Patterson,J.M. Roseland,J.R. Williams,A. Cifelli,J.L. Leheska

Food safety assistance for small meat and poultry processors through development and implementation of “Industry Best Practices: An Integrated Approach” , Carlie C. Perham,Gina Geornaras,Aliyar Fouladkhah,Dale Ray Woerner,Keith Belk,John N Sofos

Live performance, carcass characteristics, carcass fabrication yield and strip loin palatability of calf-fed Holstein steers fed varying dosages and potencies of beta-agonists, S.T. Howard,D.R. Woerner,P.L. Chapman,J.D. Tatum,K.E. Belk

North American beef tenderness survey 2011-2012. 2013, S T Howard,J A Scanga,Dale Ray Woerner,D L VanOverbeke,Joseph Daryl Tatum,Keith Belk

North American Beef Tenderness Survey 2011–2012: Benchmarking tenderness and sample shipping procedures., Scott T Howard,Dale Ray Woerner,J A Scanga,D L VanOverbeke,G G Mafi,J L Igo,Mo D Salman,Joseph Daryl Tatum,Keith Belk

Nutrient analysis of the Beef Alternative Merchandising cuts, Tonina L. Desimone,Rebecca A. Acheson,Dale Ray Woerner,Terry E Engle,Larry W. Douglass,Keith Belk

Nutrient Database Improvement Project: The influence of U.S. quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate, J. N. Martin,J. C. Brooks,L. D. Thompson,J. W. Savell,K. B. Harris,L. L. May,A. N. Haneklaus,J. L. Schutz,Keith Belk,Terry E Engle,Dale Ray Woerner,J. F. Legako,A. M. Luna,L. W. Douglass,S. E. Douglass,J. Howe,M. Duvall,K. Y. Patterson,J. L. Leheska

Phase I of The National Beef Quality Audit – 2011: Quantifying willingness-to-pay, best worst scaling, and current status of quality characteristics in different beef industry marketing sectors, J. L. Igo,D. L. VanOverbeke,Dale Ray Woerner,Joseph Daryl Tatum,Dustin L Pendell,L. L. Vedral,G. G. Mafi,M. C. Moore,R. O. McKeith,G. D. Gray,D. B. Griffin,D. S. Hale,J. W. Savell,Keith Belk

Pork Production in the U.S. and the Role of Pork in a Healthy Diet, Howard S. T.,D.R. Woerner,J.D. Tatum,N. Huerta-Leidenz,K.E. Belk

Review of literature and needs assessment for use of pathogen reduction technologies in fresh pork production, Xiang Yang,S.T. Howard,D.R. Woerner,R.J. Delmore,J.D. Tatum,K.E. Belk

Special-fed veal: a complete nutrient analysis of pertinent veal cuts, C.C. Perham,D.R. Woerner,R.A. Acheson,T.E. Engle,J.D. Tatum,K.E. Belk

Survey of Mexican retail stores for US beef product, N. Huerta-Leidenz,A. Ruiz-Flores,E. Maldonado-Siman,A. Valdez,Keith Belk

Validation of commercial hot-water thermal pasteurization for use as a whole carcass antimicrobial intervention at operational parameters, C.C. Perham,C.I. Pittman,Xiang Yang,I. Geornaras,J.N. Sofos,D.R. Woerner,K.E. Belk

Validation of the commercial use of thermal pasteurization combined with a bromine solution as whole carcass antimicrobial intervention when tested at operational parameters, Xiang Yang,Curtis I. Pittman,Carlie C. Perham,Gina Geornaras,John N Sofos,Dale Ray Woerner,Keith Belk

Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate., Jennifer Nicole Martin,J C Brooks,Laura Thompson,J W Savell,K B Harris,L L May,A N Haneklaus,J L Schutz,Keith Belk,Terry E Engle,Dale Ray Woerner,J F Legako,A M Luna,L W Douglass,S E Douglass,J Howe,M Duvall,K Y Patterson,J L Leheska

Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes., M R Emerson,Dale Ray Woerner,Keith Belk,Joseph Daryl Tatum

Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products

Combining two proven mechanical tenderness measurements in one steak, Z. D. Callahan,Keith Belk,R. K. Miller,J. B. Morgan,C. L. Lorenzen

Combining two proven mechanical tenderness measurements in one steak using two different common cooking methods

Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 shiga toxin-producing E coli serogroups

Development of nutrient labels for four retail cuts from the beef rib

Discovering ground beef performance through “premium grind” concepts

Driving Change: The 2011 National Beef Quality Audit

Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in LM sensory attributes

Effects of differences in carcass maturity on eating quality of bef from fed steers and heifers that have been classified as less than 30 months old using birth records or dentition

Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings

Evaluation of marbling score variation longitudinally in the Longissimus lumborum of Certified Angus Beef brand carcasses, Keith Belk

Grading video script

Identifying Consumer Preferences for Specific Beef Flavor Characteristics

Live performance, carcass characteristics, carcass fabrication yield and strip loin palatability of beef steers fed varying dosages and potencies of beta-agonists, T.S. Arp,D.R. Woerner,P.L. Chapman,J.D. Tatum,K.E. Belk

National Beef Quality Audit – 2011: Harvest-floor assessments of targeted characteristics that impact quality and value of cattle, carcasses, and by-products

National Beef Quality Audit – 2011: Survey of instrument grading assessments of beef carcass characteristics

National Beef Quality Audit--2011 Phase I: Face-to-Face Interviews

National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

Nutrient analysis of the Beef Alternative Merchandising cuts

Nutrient Database Improvement Research - Phase 3a: Nutrient Analysis of Beef Loin and Round

Nutrient Database Improvement Research - Phase 3b: Nutrient Analysis of Beef Loin and Round

Post-Approval Study: Live Performance, Carcass Characteristics, Carcass Fabrication Yield and Strip Loin Palatability of Beef Steers Fed Varying Dosages and Potencies of Beta-Agonists

Quantifying the 'aging response' and nutrient composition for muscles of the beef round

Research Note: Evaluation of Lactic Acid as an Initial and Secondary Subprimal Intervention for Escherichia coli O157:H7, Non-O157 Shiga Toxin-Producing E coli, and a Non-Pathogenic E coli Surrogate for E coli O157:H7

Sanitizer efficacy against Escherichia coli O157: H7 biofilms on inadequately cleaned meat-contact surface materials, Catherine Simpson Beauchamp,Dimitra Dourou,Gina Geornaras,Yohan Yoon,John A Scanga,Keith Belk,Gary C Smith,George-John E Nychas,John N Sofos

Sanitizer Efficacy against Escherichia coli O157:H7 biofilms on inadequately cleaned meat-contact surface materials

Sensitivity of shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings

Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks

Updating the United States National Nutrient Database with Nutrient Data for Eight Cooked Beef Cuts

Validation of a hot water cabinet for use as a whole carcass antimicrobial intervention in Greeley, CO and Tolleson, AZ

Validation of thermal pasteurization used with and without a commercial bromine solution for use as a whole carcass antimicrobial intervention

National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts., R O McKeith,G D Gray,D S Hale,C R Kerth,D B Griffin,J W Savell,C R Raines,Keith Belk,Dale Ray Woerner,Joseph Daryl Tatum,J L Igo,D L VanOverbeke,G G Mafi,T E Lawrence,R J Delmore,L M Christensen,S D Shackelford,D A King,T L Wheeler,L R Meadows,M E O'Connor

National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers., M C Moore,G D Gray,D S Hale,C R Kerth,D B Griffin,J W Savell,C R Raines,Keith Belk,Dale Ray Woerner,Joseph Daryl Tatum,J L Igo,D L VanOverbeke,G G Mafi,T E Lawrence,R J Delmore,L M Christensen,S D Shackelford,D A King,T L Wheeler,L R Meadows,M E O'Connor

National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics., G D Gray,M C Moore,D S Hale,C R Kerth,D B Griffin,J W Savell,C R Raines,T E Lawrence,Keith Belk,Dale Ray Woerner,Joseph Daryl Tatum,D L VanOverbeke,G G Mafi,R J Delmore,S D Shackelford,D A King,T L Wheeler,L R Meadows,M E O'Connor

Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings., Gina Geornaras,Hua Yang,G Moschonas,M C Nunnelly,Keith Belk,K K Nightingale,Dale Ray Woerner,Gary C Smith,John N Sofos

Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings., A Fouladkhah,Gina Geornaras,Hua Yang,Keith Belk,K K Nightingale,Dale Ray Woerner,Gary C Smith,John N Sofos

Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups., Gina Geornaras,Hua Yang,S Manios,N Andritsos,Keith Belk,K K Nightingale,Dale Ray Woerner,Gary C Smith,John N Sofos

Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7., C I Pittman,Gina Geornaras,Dale Ray Woerner,K K Nightingale,John N Sofos,Lawrence Goodridge,Keith Belk

Activity of caprylic acid, carvacrol, e-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products., G Moschonas,Gina Geornaras,J D Stopforth,D Wach,Dale Ray Woerner,Keith Belk,Gary C Smith,John N Sofos

Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products., G Moschonas,Gina Geornaras,J D Stopforth,D Wach,Dale Ray Woerner,Keith Belk,Gary C Smith,John N Sofos

Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials., C Simpson Beauchamp,D Dourou,Gina Geornaras,Y Yoon,J A Scanga,Keith Belk,Gary C Smith,G J Nychas,John N Sofos

Quantifying the aging response and nutrient composition for muscles of the beef round., C L Dixon,Dale Ray Woerner,R J Tokach,Phillip Lee Chapman,Terry E Engle,Joseph Daryl Tatum,Keith Belk

Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks., J M Adler,Gina Geornaras,Keith Belk,Gary C Smith,John N Sofos

Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration

An evaluation of carcass characteristics and longissimus muscle tenderness as a result of implant strategy and beta-adrenergic agonist supplementation

Assessment of BoviBrom against Escherichia coli on beef carcass tissue

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing

Development of an intervention to reduce the likelihood of Salmonella contamination in raw poultry intended for use in the manufacture of frozen, not-ready-to-eat entrees Final report submitted to the American Meat Institute Foundation by the Center for

Effects of genetic markers and implant strategy on longissimus and gluteus muscle tenderness of calf-fed steers and heifers

Effects of sequential implanting and ractopamine hydrochloride supplementation on carcass characteristics and longissimus muscle tenderness of calf-fed steers and heifers

Enhancement of BRT lamb legs with multiple needle injection and tumbling methods

Evaluation of chemical decontamination treatments for beef trimmings against Escherichia coli O157:H7, non-O157 Shiga toxin-producing E coli and antibiotic resistant and susceptible Salmonella Typhimurium and Salmonella Newport

Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, Non-O157 shiga toxin-producing E coli, and a non-pathogenic E coli surrogate for E coli O157:H7

Food Safety in the Beef Industry, Keith Belk

High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro

Inactivation of Escherichia coli O157: H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients, Yohan Yoon,Avik Mukherjee,Gina Geornaras,Keith Belk,John A Scanga,Gary C Smith,John N Sofos

Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures

Inactivation of Escherichia coli O157:H7 in vitro and on beef tissue after exposure to alexidine dihydrochloride

Naturally colonized beef cattle populations feed combinations of yeast culture and an ionophore in finishing diets containing dried distiller’s grains with solubles had similar fecal shedding of Escherichia coli O157:H7

Nutrient database improvement - phase 3A - nutrient analysis of round and loin cuts

Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products

Quantifying the 'aging response' and nutrient composition for muscles of the beef round

Relationships of USDA camera-based quality grades to beef palatability attributes Final Report Submitted to the National Cattlemen’s Beef Association, CO, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University

Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials

Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef

Thermal inactivation of Escherichia coli O157:H7 on the surface or within non-intact steaks as affected by thickness, thawing, starting cook temperature and cooking method

Updating nutient data for beef chuck cuts

Use of antimicrobials to reduce Salmonella contamination in heated for external browning, but uncooked, frozen breaded chicken meat products

Validation of lactic acid for use as a primary and re-work subprimal antimicrobial intervention

High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro., Jiawei Chen,B A Carlson,John N Sofos,Gary C Smith,Keith Belk,K K Nightingale

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing., D Dourou,C S Beauchamp,Y Yoon,Gina Geornaras,Keith Belk,Gary C Smith,G J Nychas,John N Sofos

Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials., J M Adler,Gina Geornaras,O A Byelashov,Keith Belk,Gary C Smith,John N Sofos

Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration., C I Pittman,S Pendleton,Bledar Bisha,C A O'Bryan,Keith Belk,Lawrence Goodridge,P G Crandall,S C Ricke

Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products., Y Yoon,Gina Geornaras,J A Scanga,Keith Belk,Gary C Smith,Patricia A Kendall,John N Sofos

Naturally colonized beef cattle populations fed combinations of yeast culture and an ionophore in finishing diets containing dried distiller's grains with solubles had similar fecal shedding of Escherichia coli O157:H7., K L Swyers,B A Carlson,K K Nightingale,Keith Belk,Shawn Archibeque

Effects of genetic markers and implant strategy on longissimus and gluteus muscle tenderness of calf-fed steers and heifers., S L Gruber,Joseph Daryl Tatum,Terry E Engle,Phillip Lee Chapman,Mark Mark Enns,Keith Belk,Gary C Smith

Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef., C Shen,Gina Geornaras,Keith Belk,Gary C Smith,John N Sofos

Effects of sequential implanting and ractopamine hydrochloride supplementation on carcass characteristics and longissimus muscle tenderness of calf-fed steers and heifers., Dale Ray Woerner,Joseph Daryl Tatum,Terry E Engle,Keith Belk,Doug Wayne Couch

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures., C Shen,Gina Geornaras,Keith Belk,Gary C Smith,John N Sofos

A review of procedures to extend the storage life of chilled and frozen beef, pork, and lamb muscle cuts, variety meats, and processed products destined for foreign markets, and a presentation of storage life estimates

Antibiotic- resistance Class 1 integrons in commensal bacteria from various environments and their transferability to foodborne pathogens

Antimicrobial Chemicals for Sub-primal Microbiological Intervention

Beef Facts: Beef Cutout Calculator, Keith Belk

Beef Nutrient Database Improvement Research-Phase II A Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO

Characterization and transferability of class 1 integrons in commensal bacteria isolated from farm and nonfarm environments

Comprehensive consumer sensory panel ratings and establishing baseline tenderness of American lamb meat

Development of USDA Performance Standards for Officially Approving VIA Lamb Carcass-Evaluation Instrumentation

Effect of brine ingredients on Escherichia coli O157:H7 during storage and cooking of moisture-enhanced vacuum- packaged beef

Effect of marinade ingredients with antimicrobial properties against Escherichia coli O157:H7 in a beef homogenate

Effect of visual marbling on sensory properties and quality traits of pork loin

Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle

Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157

Evaluation of commercially available compounds for antimicrobial intervention of sub-primal beef and pork

Fate of Escherichia coli O157:H7 during aerobic storage at 4 or 12°C and subsequent thermal inactivation during cooking of beef moisture-enhanced with different brining ingredients

Fate of Escherichia coli O157:H7 in beef slaughter runoff fluids during carcass chilling and subsequent decontamination

Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters

Inactivation of Escherichia coli O157

Inactivation of Listeria monocytogenes during reheating of frankfurters with hot water before consumption

JBS Microbiological Intervention Validation

JBS Microbiological Intervention Validation Blitz

JBS Microbiological Intervention Validation Lactic Acid

JBS Microbiological Intervention Validation Spray in Bag Technologies

JBS Microbiological Intervention Validation SYNTRx

Muscles of the round: Nutrient composition of cooked cuts Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO

Nutrient Analysis of the Beef Alternative Merchandising (BAM) Cuts: An Update to SDIBC

Prediction of Meat Tenderness Using High Resolution Imaging

Presence of antibiotic resistant commensal bacteria in agricultural, city and national park environments evaluated by standard culture and real-time PCR methods

Presence of antibiotic-resistant commensal bacteria in samples from agricultural, city, and national park environments evaluated by standard culture and real-time PCR methods

Quantifying the Aging Response for Muscles of the Beef Round Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures

Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness

Risk factors associated with prevalence of foodborne pathogens in rural house- holds of Colorado with and without ruminant animals

Sanitation of tenderizer blades to reduce cross-contamination of beef with Escherichia coli O157:H7

Survival of Escherichia coli O157:H7 during frozen storage and subsequent cooking of beef steaks moisture-enhanced with different brining formulations

Thermal inactivation of acid, cold, heat, starvation and desiccation stress-adapted Escherichia coli O157:H7 in nonintact beef moisture-enhanced with various brine ingredients

Thermal inactivation of Escherichia coli O157:H7 in different parts of beef roasts moisture-enhanced with different brining formulations and cooked to rare or very- rare degrees of doneness

Thermal inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting using different cooking appliances with different starting temperatures

Validation of citrus essential oils to control foodborne pathogens on beef carcasses and subprimals Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO

What is quality? The propensity of foreign customers of US pork to pay for pork quality attributes in select export markets

Characterization and transferability of class 1 integrons in commensal bacteria isolated from farm and nonfarm environments., Hua Yang,O A Byelashov,Gina Geornaras,Lawrence Goodridge,K K Nightingale,Keith Belk,Gary C Smith,John N Sofos

Presence of antibiotic-resistant commensal bacteria in samples from agricultural, city, and national park environments evaluated by standard culture and real-time PCR methods., Hua Yang,O A Byelashov,Gina Geornaras,Lawrence Goodridge,K K Nightingale,Keith Belk,Gary C Smith,John N Sofos

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures., O A Byelashov,H Daskalov,Gina Geornaras,Patricia A Kendall,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Effect of visual marbling on sensory properties and quality traits of pork loin., S Cannata,Terry E Engle,S J Moeller,H N Zerby,A E Radunz,M D Green,P D Bass,Keith Belk

Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems., C B Moore,P D Bass,M D Green,Phillip Lee Chapman,M E O'Connor,L D Yates,J A Scanga,Joseph Daryl Tatum,Gary C Smith,Keith Belk

Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system., O A Byelashov,J M Adler,Gina Geornaras,K Y Ko,Keith Belk,Gary C Smith,John N Sofos

Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances., C Shen,J M Adler,Gina Geornaras,Keith Belk,Gary C Smith,John N Sofos

Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness., S L Gruber,Joseph Daryl Tatum,Terry E Engle,Phillip Lee Chapman,Keith Belk,Gary C Smith

Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters., C Simpson Beauchamp,O A Byelashov,Gina Geornaras,Patricia A Kendall,J A Scanga,Keith Belk,Gary C Smith,John N Sofos

Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle., P D Bass,Terry E Engle,Keith Belk,Phillip Lee Chapman,Shawn Archibeque,Gary C Smith,Joseph Daryl Tatum

A marketing opportunity, perhaps? International food safety standards. The Food Safety Network, K.E. Belk

Alkaline hydrolysis of mouse-adapted scrapie for inactivation and disposal of prion-positive material

Antimicrobial activity of various natural compounds against Escherichia coli O157:H7 cultured in ground beef extract, K.Y. Ko,K.E. Belk,G.C. Smith,J.N. Sofos

Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses

Attenuation Of Stress-Induced Beef Quality And Tenderness Problems, P.D. Bass,J.D. Tatum,K.E. Belk,S.L. Archibeque,T.E. Engle,G.C. Smith

Development of interactive multimedia training materials to train beef packing plant workers in the identification and removal of specified risk materials, R.D. Dewell,I.N. Roman-Muniz,J.A. Scanga,A.D. Fails,L.R. Whalen,B.J. McCarthy,T.W. Hoffman,D.R. Woerner,K.E. Belk,G.C. Smith,M.D. Salman

Development of USDA Performance Standards for Officially Approving VIA Lamb Carcass Evaluation Instrumentation and Comprehensive consumer panel sensory attributes ranking and establishing baseline tenderness for American lamb, F.A.N. Carvalho,D. R.Woerner,K.E. Belk

Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157

Effect of tenderizers combined with organic acids on Escherichia coli O157

Effect of traditional and modified enhancement solution ingredients on survival of Escherichia coli O157:H7 during storage and cooking of moisture-enhance beef, I. Geornaras,N. Chorianopoulos,K.Yuk Ko,J.M. Adler,O.A. Byelashov,Saurabh Gupta,Chen Shen,K.E. Belk,G.C. Smith,J.N. Sofos

Enhancing beef tenderness: pre- and post-harvest practices and microbiological considerations, Chen Shen,K.E. Belk,J.M. Adler,I. Geornaras,D.R. Woerner,J.D. Tatum,G.C. Smith,J.N. Sofos

Escherichia coli O157

Escherichia coli O157:H7 attachment and survival on stainless steel as affected by levels of initial environmental hydration and sanitizers, J.M.I.Geornaras Adler,K.E. Belk,G.C. Smith,J.N. Sofos

Escherichia coli O157:H7 survival in meat brining solutions containing antimicrobials, J.M. Adler,I. Geornaras,O.A. Byelashov,K.E. Belk,G.C. Smith,J.N. Sofos

Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System, O.A. Byelashov,J.M. Adler,I. Geornaras,K.Yuk Ko,K.E. Belk,G.C. Smith,J.N. Sofos

Ground Beef Sample Collection for Residue Analysis, M.B. Bowling,K.E. Belk,J.N. Sofos,J.D. Tatum,G.C. Smith

Identification of novel chemical compounds that control Escherichia coli O157:H7 through use of a high-throughput small molecule screen, K.K. Nightingale,J.L. Corron,B.A. Carlson,K.E. Belk,G.C. Smith,J.N. Sofos

Microwave Oven Heating for Inactivation of Listeria Monocytogenes on Frankfurters before Consumption

Modeling the Growth/No-Growth Boundaries of Postprocessing Listeria monocytogenes Contamination on Frankfurters and Bologna Treated with Lactic Acid

Opinions of those in the cattle, swine and sheep harvesting and rendering sectors regarding aspects of the National Animal Identification System, G.C. Smith,D.L. Pendell,K.E. Belk,J.D. Tatum,J.N. Sofos,D.L. Morris

Prevalence of potentially antibiotic-resistant bacteria carrying class 1 integrons in water and fecal samples from farm, urban, and natural environments, O.A. Byelashov,Hua Yang,K.E. Belk,G.C. Smith,Lawrence Goodridge,K.K. Nightingale,J.N. Sofos

Risk factors for E coli O157 and Salmonella enterica in finished US beef cattle, G. Dewell,R. Dewell,C. Simpson,Doreene R Hyatt,J. Scanga,Paul S Morley,Keith Belk,Temple Grandin,G.C. Smith,M.D. Salman

Sanitizer inactivation of Escherichia coli O157:H7 biofilm cells on soiled beef cutting-contract surfaces, C.A. Simpson,D. Dourou,Y. Yoon,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Screening for antibiotic resistance genes and Class 1 integrons in commensal bacteria in agricultural and other environments and their potential transfer to pathogenic bacteria, H.O.A.Byelashov Yang,I. Geornaras,Lawrence Goodridge,K.K. Nightingale,K.E. Belk,G.C. Smith,J.N. Sofos

Screening for Antibiotic-Resistance Genes and Class 1 Integrons in Commensal Bacteria in Agricultural and Other Environments and Their Potential Transfer to Pathogenic Bacteria, Hua Yang,O.A. Byelashov,I. Geornaras,Lawrence Goodridge,K.K. Nightingale,K.E. Belk,G.C. Smith,J.N. Sofos

Thermal Inactivation of Escherichia coli O157:H7 at Different Depths of Panbroiled and Roasted Non-intact Steaks, J.M. Adler,I. Geornaras,K.E. Belk,G.C. Smith,J.N. Sofos

Thermal inactivation of Escherichia coli O157:H7 in nonintact beef steaks of different thickness by different cooking methods and equipment, Chen Shen,J.M. Adler,I. Geornaras,K.E. Belk,G.C. Smith,J.N. Sofos

Transfer of Escherichia coli O157:H7 to beef steaks through needle tenderization, N. Chorianopoulos,I. Geornaras,G.J.E. Nychas,K.E. Belk,G.C. Smith,J.N. Sofos

Translocation of Escherichia coli O157:H7 during needle ingection for moisture enhancement of meat, Saurabh Gupta,I. Geornaras,L.D. Goodridge,K.K. Nightingale,K.E. Belk,G.C. Smith,J.N. Sofos

Use Of Video Imaging Technology To Predict Cutability And Sensory Quality Of Beef Products Generated From Mature Cow/Bull Carcasses, D.R. Woerner,P.D. Bass,T.E. Engle,J.D. Tatum,G.C. Smith,K.E. Belk

Using reflectance spectroscopy to predict beef tenderness

Validation Of Tenderness Prediction Instruments, M.D. Green,P.D. Bass,R.J. Richmond,J.D. Tatum,G.C. Smith,K.E. Belk

Video image analysis as a potential grading system for Uruguayan beef carcasses

Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption., M Rodríguez-Marval,Gina Geornaras,Patricia A Kendall,J A Scanga,Keith Belk,John N Sofos

Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses., P D Bass,J A Scanga,Phillip Lee Chapman,Gary C Smith,Keith Belk

Escherichia coli O157:H7 strains that persist in feedlot cattle are genetically related and demonstrate an enhanced ability to adhere to intestinal epithelial cells., B A Carlson,K K Nightingale,Gary L Mason,J R Ruby,W T Choat,G H Loneragan,Gary C Smith,John N Sofos,Keith Belk

Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef., Y Yoon,A Mukherjee,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Video image analysis as a potential grading system for Uruguayan beef carcasses., D J Vote,M B Bowling,B C Cunha,Keith Belk,Joseph Daryl Tatum,F Montossi,Gary C Smith

Alkaline hydrolysis of mouse-adapted scrapie for inactivation and disposal of prion-positive material., R G Murphy,J A Scanga,Barb E Powers,J L Pilon,K C Vercauteren,P B Nash,Gary C Smith,Keith Belk

Using reflectance spectroscopy to predict beef tenderness., M B Bowling,D J Vote,Keith Belk,J A Scanga,Joseph Daryl Tatum,Gary C Smith

Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef., A Mukherjee,Y Yoon,Gina Geornaras,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Modeling the growth/no-growth boundaries of postprocessing Listeria monocytogenes contamination on frankfurters and bologna treated with lactic acid., Y Yoon,Patricia A Kendall,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Alkaline Hydrolysis of Prion-Positive Materials for Purposes of Disposal, R.G.L. Murphy,J.A. Scanga,B.E. Powers,P.B. Nash,K.C. VerCauteren,J.L. Pilon,J.N. Sofos,K.E. Belk,G.C. Smith

Alkaline Hydrolysis of Prion-Positive Materials for Purposes of Disposal, R.G.L. Murphy,J.A. Scanga,B.E. Powers,P.B. Nash,K.C. VerCauteren,J.L. Pilon,J.N. Sofos,K.E. Belk,G.C. Smith

Alkaline Hydrolysis of Prion-Positive Materials for Purposes of Disposal, R.G.L. Murphy,J.A. Scanga,B.E. Powers,P.B. Nash,K.C. VerCauteren,J.L. Pilon,J.N. Sofos,K.E. Belk,G.C. Smith

An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef-packing plants

Attachment and growth of Escherichia coli O157:H7 on stainless steel as affected by nutrient level, ground beef residues and natural flora, J.M. Adler,Y. Yoon,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Attachment and growth of Escherichia coli O157:H7 on stainless steel under processing conditions, J.M. Adler,I. Geornaras,K.E. Belk,G.C. Smith,J.N. Sofos

Beef Carcass Value Optimization: Identification And Prediction Of Primal, Subprimal, Value-Cut and Offal Fabrication Styles That Optimize Carcass Value, T.D. Carpenter,J.L. Meisinger,J.A. Scanga,J.D. Tatum,G.C. Smith,K.E. Belk

Biofilm formation by autoinducer-2-producing and non-producing strains of Escherichia coli O157:H7 on food-contact surfaces under various conditions, Y. Yoon,A. Mukherjee,I. Geornaras,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

BSE Specified Risk Material And Dorsal Root Ganglia In Cattle, J.L. Meisinger,K.E. Belk,J.A. Scanga,G.C. Smith,R.E. Lee,L.B. Patterson,R. Dewell,L.R. Whalen

Characterization of Escherichia coli O157:H7 shedding and persistence in feedlot cattle, B.A. Carlson,K.K. Nightingale,M. Rossman,J.N. Sofos,G.C. Smith,K.E. Belk

Characterization of the ability of bovine Escherichia coli O157 to adhere to human intestinal epithelium cells, B.A. Carlson,J.N. Sofos,G.C. Smith,K.E. Belk,K.K. Nightingale

Comparison of Antimicrobial Efficacy of Multiple Beef Hide Decontamination Strategies To Reduce Levels of Escherichia coli O157

Comparison of US versus Venezuelan beef cuts on cookery traits, consumer impressions and shear force

Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate

Conventional, organic, natural and grass-fed beef, K.E. Belk,J.D. Tatum,G.C. Smith

Effect of beef cutting surface material, previous exposure to beef residues and inoculation method on attachment of Escherichia coli O157:H7 and its fate in beef fabrication-floor fluids, C.A. Simpson,D. Dourou,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Effect of restructuring formulations on thermal inactivation of Escherichia coli O157:H7 internalized in fresh beef tissue, A. Mukherjee,Y. Yoon,I. Geornaras,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Effect of substrate on attachment and subsequent fate of Escherichia coli O157:H7 on meat-contact surfaces, C.A. Simpson,D. Dourou,Y. Yoon,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Effect of temperature, shear and substrate on attachment and biofilm formation by Escherichia coli O157:H7 on various food-contact surfaces encountered in beef processing, D. Dourou,C.A. Simpson,Y. Yoon,K.E. Belk,J.A. Scanga,G.C. Smith,K. Koutsoumanis,G.-J.E. Nychas,J.N. Sofos

Effect of various ingredients used for tenderization/marination and flavoring on Escherichia coli O157:H7 thermal resistance in non-intact beef, Y. Yoon,A. Mukherjee,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Escherichia coli O157:H7 strains that persist in cattle populations are characterized by enhanced ability to adhere to human intestinal epithelial cells, B.A. Carlson,J.N. Sofos,G.C. Smith,K.E. Belk,K.K. Nightingale

Estimated compliance for removal of specified risk materials from 18 US beef packing plants

Evidencias y recomendaciones para el consume de carne de res y cerdo, K.E. Belk

Fate of Listeria monocytogenes on processed meat and poultry products treated with lactoferrin, activated lactoferrin, and organic acids and salts, I.M. Barmpalia-Davis,I. Geornaras,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Formation, Destruction And Removal Of Escherichia coli O157:H7 Biofilms On Materials That Comprise Meat-Contact Surfaces In Beef Fabrication And Grinding Processes, J.N. Sofos,Y. Yoon,C.A. Simpson,D. Dourou,J.M. Adler,A. Mukherjee,I. Geornaras,L.D. Goodridge,J.A. Scanga,K.E. Belk,G.C. Smith

Global Cattle Production, Beef Processing and Demand, R.G.L. Murphy,K.E. Belk,G.C. Smith

Ground Beef Sample Collection for Residue Analysis, M.B. Bowling,K.E. Belk

Growth of Escherichia coli O157:H7 on stainless steel in fluids containing meat residues and natural contamination, J.M. Adler,Y. Yoon,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Identification Of Genetic Markers Associated With Escherichia coli O157:H7 Attachment Efficiency And Novel Non-Cytotoxic Small Molecules That Control E. coli O157:H7, B.A. Carlson,J.L. Corron,Wen Zhang,J.N. Sofos,G.C. Smith,K.E. Belk,K.K. Nightingale

Identifying management strategies to improve market cow and bull beef quality and profitability, M.B. Bowling,K.E. Belk,J.D. Tatum,T.W. Hoffman,G.C. Smith

Impact of transportation and lairage on hide contamination with Escherichia coli O157 in finished beef cattle

Inactivation of Escherichia coli O157:H7 in stored non-intact beef cooked by grilling, broiling or frying, Y. Yoon,A. Mukherjee,I. Geornaras,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Integrating The Dairy Industry Into The Beef Quality Assurance Program, G.C. Smith,K.E. Belk,J.D. Tatum

International perspective

Managing Interactions Among Pre-Harvest Factors And Postmortem Tenderization During Aging to Enhance Beef Tenderness, S.L. Gruber,J.D. Tatum,K.E. Belk,G.C. Smith

Merchandising The Ribeye And Striploin From Carcasses With Non-Conforming Carcass Weights (Too Heavy) And Longissimus Muscle Areas (Too Large, P.D. Bass,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith

Merchandising the ribeye roll and striploin from carcasses with non-conforming (too large) ribeye areas, P.D. Bass,K.E. Belk

National Beef Quality Audit-2005

Nonintact whole muscle food safety: The problem and research needs, J.N. Sofos,I. Geornaras,K.E. Belk,G.C. Smith

Not all bugs are created equal, B.A. Carlson,K.K. Nightingale,K.E. Belk

Post-slaughter traceability

Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders

Reduction of Listeria monocytogenes on frankfurters by lactic acid treatments applied at various temperatures, O.A. Byelashov,H. Daskalov,I. Geornaras,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Review: Animal Identification Systems in North America, R.G.L. Murphy,D.L. Pendell,D.L. Morris,J.A. Scanga,K.E. Belk,G.C. Smith

Review: Identification and traceability of cattle in selected countries outside of North America, M.B. Bowling,D.L. Pendell,D.L. Morris,Y. Yoon,K. Katoh,K.E. Belk,G.C. Smith

Review: Sheep traceability systems in selected countries outside of North America, P.D. Bass,D.L. Pendell,D.L. Morris,J.A. Scanga,K.E. Belk,T.G. Field,J.N. Sofos,J.D. Tatum,G.C. Smith

Review: Swine traceability systems in selected countries outside of North America, J.L. Meisinger,D.L. Pendell,D.L. Morris,K.E. Belk,G.C. Smith

Risk Associated with Transportation and Lairage on Hide Contamination with Salmonella enterica in Finished Beef Cattle at Slaughter

Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides

Survival of Escherichia coli O157:H7 in meat brining solutions with antimicrobials, J.M. Adler,I. Geornaras,O.A. Byelashov,K.E. Belk,G.C. Smith,J.N. Sofos

The History of Instrument Assessment of Beef – A Focus on the Last 10 Years, D.R. Woerner,K.E. Belk

The Multiple and Sequential Use of Carcass Microbiological Interventions on Beef Carcasses, M.B. Bowling,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Thermal inactivation of Escherichia coli O157

Trends in value-added marketing; challenges and similarities among branded beef products; importance of animal welfare, G.C. Smith,J.D. Tatum,K.E. Belk

Use of hot water for inactivation of Listeria monocytogenes inoculated on frankfurters formulated with or without antimicrobials (poster, M. Rodríguez-Marval,P.A. Kendall,K.E. Belk,J.N. Sofos

Variation on the attachment and biofilm formation among Escherichia coli O157:H7 strains on stainless steel surfaces under two inoculation scenarios, D. Dourou,C.A. Simpson,K.E. Belk,J.A. Scanga,G.C. Smith,K. Koutsoumanis,G.-J.E. Nychas,J.N. Sofos

National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers., L G Garcia,K L Nicholson,Travis Hoffman,T E Lawrence,D S Hale,D B Griffin,J W Savell,D L Vanoverbeke,Jeri Morgan,Keith Belk,T G Field,J A Scanga,Joseph Daryl Tatum,Gary C Smith

Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella., B A Carlson,J Ruby,Gary C Smith,John N Sofos,G R Bellinger,W Warren-Serna,B Centrella,R A Bowling,Keith Belk

Risk associated with transportation and lairage on hide contamination with Salmonella enterica in finished beef cattle at slaughter., G A Dewell,C A Simpson,R D Dewell,Doreene R Hyatt,Keith Belk,J A Scanga,Paul S Morley,Temple Grandin,Gary C Smith,D A Dargatz,B A Wagner,Mo D Salman

Post-slaughter traceability., Gary C Smith,Dustin L Pendell,Joseph Daryl Tatum,Keith Belk,John N Sofos

Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders., P D Bass,J A Scanga,Phillip Lee Chapman,Gary C Smith,Joseph Daryl Tatum,Keith Belk

Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides., B A Carlson,Gina Geornaras,Y Yoon,J A Scanga,John N Sofos,Gary C Smith,Keith Belk

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients., A Mukherjee,Y Yoon,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Impact of transportation and lairage on hide contamination with Escherichia coli O157 in finished beef cattle., G A Dewell,C A Simpson,R D Dewell,Doreene R Hyatt,Keith Belk,J A Scanga,Paul S Morley,Temple Grandin,Gary C Smith,D A Dargatz,B A Wagner,Mo D Salman

Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate., O A Byelashov,Patricia A Kendall,Keith Belk,J A Scanga,John N Sofos

Estimated compliance for removal of specified risk materials from 18 U.S. beef packing plants., R D Dewell,Travis Hoffman,Dale Ray Woerner,Keith Belk,Lawrence Ray Whalen,Anna Dee Fails,J A Scanga,Gary C Smith,Mo D Salman

An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef-packing plants., M B Bowling,R S Yemm,Keith Belk,John N Sofos,Gary C Smith,J A Scanga

"Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products," a comment on

3rd place poster: An Evaluation of Central Nervous System Cross-Contamination Due to Carcass Splitting in Commercial Beef Packing Plants, M.B. Bowling,R.S. Yemm,K.E. Belk,J.N. Sofos,J.A. Scanga

Activity of e-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in food extracts, I. Geornaras,Y. Yoon,K.E. Belk,G.C. Smith,J.N. Sofos

Adding value to non-conforming “out” carcasses, P.D. Bass,J.D. Tatum,J.A. Scanga,P.L. Chapman,G.C. Smith,K.E. Belk

Antimcrobial activity of epsilon-polylyrsine against Escherichia coli O157

Assessing The Impact Of The National Animal Identification System (NAIS) With Regard to Beef, Pork And Lamb Harvesting And Rendering Facilities In The United States, G.C. Smith,S.B. LeValley,D.L. Pendell,K.E. Belk,J.D. Tatum,J.N. Sofos,J.A. Scanga,T.G. Field,W.R. Wailes

Assessing The Impact Of The National Animal Identification System (NSIA) With Regard To Beef, Pork And Lamb Harvesting And Rendering Facilities In The US, P.D. Bass,K.E. Belk,M.B. Bowling,T.G. Field,S.H. Geleta,S.B. LeValley,J.M. Meisinger,R.G.L. Murphy,D.L. Pendell,J.A. Scanga,G.C. Smith,J.N. Sofos,J.D. Tatum,W.R. Wailes

Biosecurity for animal health and food safety, K.E. Belk

BSE In North America, G.C. Smith,K.E. Belk,J.A. Scanga,J.D. Tatum,J.N. Sofos

Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate, O.A. Byelashov,P.A. Kendall,K.E. Belk,J.A. Scanga,J.N. Sofos

Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement

Economic Impacts of Dairy Cows Affected by DBQA., T.W. Hoffman,K.E. Belk,J.A. Scanga,J.D. Tatum,T.G. Field,G.C. Smith

Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials

Effect of freezing, thawing method, and aerobic storage on the fate of Listeria monocytogenes during home storage of frankfurters, C.A. Simpson,O. Byelashov,I. Geornaras,P.A. Kendall,J.A. Scanga,K.E. Belk,G.C. Smith,J.N. Sofos

Evaluate Survival/Growth During Frozen, Refrigerated, Or Retail Type Storage, And Thermal Resistance, Following Storage Of Escherichia coli O157:H7 Contamination On Or In Marinated, Tenderized Or Restructured Beef Steaks And Roasts Which Will Minimize Survival Or Enhance Destruction Of The Pathogen, A. Mukherjee,Y. Yoon,J.N. Sofos,G.C. Smith,K.E. Belk,J.A. Scanga

Evaluation Of Animal Identification Systems In The United States Of America, Canada And Mexico, R.G.L. Murphy,J.A. Scanga,K.E. Belk,T.G. Field,J.N. Sofos,J.D. Tatum,D.L. Pendell,G.C. Smith

Evaluation Of Sheep Traceability Systems In Countries Other Than Canada, USA And Mexico, P.D. Bass,J.A. Scanga,K.E.Belk T.G. Field,J.N. Sofos,J.D. Tatum,D.L. Pendell,G.C. Smith

Evaluation Of Swine And Pork Traceability Systems In Countries Other Than Canada, The United States Of America And Mexico, J.M. Meisinger,J.A. Scanga,K.E. Belk,T.G. Field,J.N. Sofos,J.D. Tatum,D.L. Pendell,G.C. Smith

FAQs Regarding Organic Beef, G.C. Smith,K.L. Hossner,T.E. Engle,K.E. Belk,J.A. Scanga,J.N. Sofos,Temple Grandin,J.D. Tatum

Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage

Investigation of the persistence of Escherichia coli O157:H7 in a fed cattle population, B.A. Carlson,K.K. Nightingale,J.A. Scanga,J.N. Sofos,G.C. Smith,K.E. Belk

Lessons For The United States Learned From The Canadian Livestock Industries, R.G.L. Murphy,D.L. Pendell,K.E. Belk,J.D. Tatum,J.A. Scanga,G.C. Smith

Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157

Pre-Harvest Carriage and Diversity of Escherichia coli O157:H7 in Feedlot Cattle, B.A. Carlson,K.K. Nightingale,J.N. Sofos,J.A. Scanga,G.C. Smith,K.E. Belk

Pre-Harvest Investigation and Characterization of Escherichia coli O157:H7 Persistence in a Population of Feedlot Cattle, B.A. Carlson,K.K. Nightingale,J.N. Sofos,J.A. Scanga,G.C. Smith,K.E. Belk

Results Of Site-Visitations, G.C. Smith,D.L. Pendell,S.B. LeValley,J.A. Scanga,J.D. Tatum,K.E. Belk,J.N. Sofos,T.G. Field

Standard Industry Guide for Beef Yield and Cutout, D.R. Woerner,R.G.L. Murphy,K. Katoh,J.A. Scanga,J.D. Tatum,G.C. Smith,K.E. Belk

Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7., P N Skandamis,J D Stopforth,Patricia A Kendall,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts., Gina Geornaras,Y Yoon,Keith Belk,Gary C Smith,John N Sofos

Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement., C E Heller,J A Scanga,John N Sofos,Keith Belk,W Warren-Serna,G R Bellinger,R T Bacon,M L Rossman,Gary C Smith

Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage., A Lianou,Gina Geornaras,Patricia A Kendall,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Central nervous system tissue in meat products: an evaluation of risk, prevention strategies, and testing procedures., M B Bowling,Keith Belk,K K Nightingale,Lawrence Goodridge,J A Scanga,John N Sofos,Joseph Daryl Tatum,Gary C Smith

Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials., G Formato,Gina Geornaras,I M Barmpalia,P N Skandamis,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Alkaline Hydrolysis of Prion-Positive Materials for Production of Non-Ruminant Feed, R.G.L. Murphy,J.A. Scanga,B.E. Powers,P.B. Nash,K.C. VerCauteren,J.N. Sofos,K.E. Belk,G.C. Smith

Changes in microbiological populations on beef carcass surfaces exposed to air- or spray-chilling and characterization of hot box practices, C.A. Simpson,J.R. Ransom,J.A. Scanga,K.E. Belk,J.N. Sofos,G.C. Smith

Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products

Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products (vol 69, pg 644, 2004)

Controlling Foodborne Pathogens In Cattle, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga,K.K. Nightingale,L.D. Goodridge

Detection of central nervous system tissue on meat and carcass-splitting band saw blade surfaces using modified fluorescent glial fibrillary acidic protein enzyme-linked Immunosorbent assay sampling and extraction procedures

Determination Of The Most Effective Intervention Strategy For Microbiological Reduction On Cattle Hides Prior To Removal, B.A.M.B.Bowling Carlson,John Raymond Ruby,J.A. Scanga,K.E. Belk,J.N. Sofos,G.R. Bellinger,W. Warren-Serna,B. Centrella,Sienna M Wood,R.A. Bowling,G.C. Smith

Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler

Effect of antimicrobials, point of inoculation and home storage conditions on Listeria monocytogenes growth on commercial uncured turkey breast, A. Lianou,I. Geornaras,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Effects of 5% lactic acid applications on Enterobacteriaceae levels and prevalence of Salmonella in low temperature edible rendering, P.D. Bass,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles

Evaluation of Ground Beef Patties With Varying Amounts of Lean Finely Textured Beef, P. Bass,J. Scanga,Keith Belk,Gary C Smith

Fate of acid adapted and non-acid adapted Listeria monocytogenes on bologna formulated with and without antimicrobials, during storage at 10°C and exposure to simulated gastric fluid, I. Geornaras,G. Formatto,I.M. Barmpalia,P.N. Skandamis,K.E. Belk,J.A. Scanga,P.A. Kendall,G.C. Smith,J.N. Sofos

Fate of inoculated Escherichia coli O157

Identification and Evaluation of Cattle Persistently Shedding vs. Cattle Non-Persistently Shedding Escherichia coli O157:H7, B.A. Carlson,K.K. Nightingale,J.A. Scanga,J.D. Tatum,J.N. Sofos,G.C. Smith,K.E. Belk

Identification of an effective strategy for microbiological reduction on cattle hides, B.A. Carlson,M.B. Bowling,John Raymond Ruby,J.A. Scanga,K.E. Belk,J.N. Sofos,G.R. Bellinger,W. Warren-Serna,B. Centrella,Sienna M Wood,R.A. Bowling,G.C. Smith

Identification Of Humane Cattle Stunning Systems That Minimize The Likelihood Of Central Nervous System Tissue Entering The Circulatory System, P.J. Rovira,J.A. Scanga,Temple Grandin,K. Kossner,R. Yemm,G.A. Dewell,K.E. Belk,J.D. Tatum,J.N. Sofos,G.C. Smith

Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157

Industry guide for beef aging, S.L. Gruber,K.E. Belk,J.D. Tatum,J.A. Scanga,G.C. Smith

Modeling to predict the growth/no growth and selected growth limit boundaries of Listeria monocytogenes in ready-to-eat products as a function of lactic acid concentration, dipping time and storage temperature, Y. Yoon,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Molecular characterization of Escherichia coli O157

National Beef Quality Audit—2005: A New Benchmark for the US Beef Industry: “Staying On Track, Gary C Smith,J. Savell,Brad Morgan,T. Lawrence,Keith Belk,T. Field,L. Garcia,D. Griffin,D. Hale,T. Hoffman,J. Scanga,D. Tatum,D. VanOverbeke,K. Voges,R. Ruppert,G. Cowman,J. Braly,J. Reagan

Post-harvest practices for enhancing beef tenderness, G.C. Smith,J.D. Tatum,K.E. Belk,J.A. Scanga

Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate

Postprocess control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C

Preharvest processes for microbial control in cattle, D.R. Woerner,J.R. Ransom,J.N. Sofos,J.A. Scanga,G.C. Smith,K.E. Belk

Preharvest Processes for Microbial Control in Cattle, Woerner D. R.,J.R. Ransom,J.N. Sofos,J.A. Scanga,G.C. Smith,K.E. Belk

Preliminary Report: National Beef Quality Audit—2005; A New Benchmark For The U.S. Beef Industry, G.C. Smith,K.E. Belk,T.G. Field,J.A. Scanga,J.D. Tatum,J.W. Savell,J.B. Morgan,T.E. Lawrence,G.L. Cowman

Relative importance of weight, quality grade, and yield grade as drivers of beef carcass value in two grid-pricing systems, J.D. Tatum,K.E. Belk,T.G. Field,J.A. Scanga,G.C. Smith

Salmonella interventions for beef, J.N. Sofos,C.A. Simpson,K.E. Belk,J.A. Scanga,G.C. Smith

Selling Pork in International Markets, K.E. Belk,J.A. Scanga,J.N. Sofos,J.D. Tatum,G.C. Smith

Supplementation of Feedlot cattle with Octanoic Acid for three days pre-harvest to reduce risk of contamination with Escherischia coli O157:H7, M.B. Bowling,K.E. Belk,J.N. Sofos,T.E. Engle,J.A. Scanga,T.E. Engle,J.D. Stopforth,R.S.Yemm M.Samadpour,JPaterson

The effects of cattle sex on carcass characteristics and longissimus muscle palatability

The Multiple and Sequential Use of Carcass microbiological interventions on Beef Carcasses, M.B. Bowling,K.E. Belk,J.A. Scanga,J.N. Sofos,J.D. Tatum,K.K. Nightingale,L.D. Goodridge,G.C. Smith

The Multiple and Sequential Use of Carcass microbiological interventions on Pork Carcasses, M.B. Bowling,K.E. Belk,J.A. Scanga,J.N. Sofos,J.D. Tatum,K.K. Nightingale,L.D. Goodridge,G.C. Smith

Warner Bratzler Shear Force values of SWIFT Steaks, M.B. Bowling,K.E. Belk,J.A. Scanga

Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler., Dale Ray Woerner,J R Ransom,John N Sofos,G A Dewell,Gary C Smith,Mo D Salman,Keith Belk

Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles., S L Gruber,Joseph Daryl Tatum,J A Scanga,Phillip Lee Chapman,Gary C Smith,Keith Belk

Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate., Gina Geornaras,P N Skandamis,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Detection of central nervous system tissue on meat and carcass-splitting band saw blade surfaces using modified fluorescent glial fibrillary acidic protein enzyme-linked immunosorbent assay sampling and extraction procedures., M C Reddy,Kim L Hossner,Keith Belk,J A Scanga,R S Yemm,John N Sofos,Gary C Smith

The effects of cattle sex on carcass characteristics and longissimus muscle palatability., W T Choat,J A Paterson,B M Rainey,M C King,Gary C Smith,Keith Belk,R J Lipsey

Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging., Laura Vari Ashton,Gina Geornaras,J D Stopforth,P N Skandamis,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Molecular characterization of Escherichia coli O157:H7 hide contamination routes: feedlot to harvest., K D Childs,C A Simpson,W Warren-Serna,G Bellenger,B Centrella,R A Bowling,J Ruby,J Stefanek,D J Vote,T Choat,J A Scanga,John N Sofos,Gary C Smith,Keith Belk

Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products., Kim L Hossner,R S Yemm,S E Sonnenshein,Gary L Mason,Bruce A Cummings,M C Reddy,John N Sofos,J A Scanga,Joseph Daryl Tatum,Gary C Smith,Keith Belk

Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid., J D Stopforth,P N Skandamis,Laura Vari Ashton,Gina Geornaras,Patricia A Kendall,Keith Belk,J A Scanga,Gary C Smith,John N Sofos

Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C., Gina Geornaras,P N Skandamis,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

A comparison of residual GFAP levels on the blade, in the nose wheel housing and in the drive wheel housing of the Jarvis Buster IX and Buster IV carcass splitting saws before and after dipping, M.B. Bowling,J.A. Scanga,K.E. Belk,K.L. Hossner,R.S. Yemm,J.N. Sofos,J.D. Tatum,G.C. Smith

An evaluation of central nervous system (CNS) cross-contamination due to carcass splitting in commercial beef packing plants using glial fibrillary acidic protein (GFAP, M.B. Bowling,K.E. Belk,K.L. Hossner,R.S. Yemm,J.N. Sofos,J.A. Scanga,J.D. Tatum,G.C. Smith

An evaluation of the ability of commercial carcass washing cabinets to remove glial fibrillary acidic protein (GFAP) from beef carcasses, M.B. Bowling,J.A. Scanga,K.E. Belk,K.L. Hossner,R.S. Yemm,J.N. Sofos,J.D. Tatum,G.C. Smith

Benchmarking value in the pork supply chain

Benchmarking value in the pork supply chain

Benchmarking value in the pork supply chain

Changes in microbiological populations on beef carcass surfaces exposed to air- or spray-chilling and characterization of hot box practices, C.A. Simpson,J.R. Ransom,J.A. Scanga,K.E. Belk,J.N. Sofos,G.C. Smith

Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages

Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages

Comparison of use of activated lactoferrin with use of a “gold standard” combination/concentration of antimicrobials for post-processing control of Listeria monocytogenes in ready-to-eat meat products, J.N. Sofos,I.M. Barmpalia,I. Geornaras,Y. Yoon,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith

Conventional, natural, grass-fed and organic beef; Fact Sheet, G.C. Smith,K.L. Hossner,T.E. Engle,K.E. Belk,J.A. Scanga,J.N. Sofos,Temple Grandin,J.D. Tatum

Decontamination of beef cuts, intended for blade/needle or moisture-enhancement tenderization by surface trimming vs. rinsing with solutions of hot (82?C) water, warm (55?C) lactic acid or activated lactoferrin plus warm (55?C) lactic acid, C.E. Heller,J.A. Scanga,J.N. Sofos,K.E. Belk,G.C. Smith

Decontamination of beef cuts, intended for blade/needle or moisture-enhancement tenderization, by surface trimming vs. rinsing with solutions of hot (82?C) water, warm (55?C) lactic acid or activated lactoferrin plus warm (55?C) lactic acid, C. Heller,J.A. Scanga,J.N. Sofos,K.E. Belk,R.T. Bacon,G.C. Smith

Determination of residual effects of 2.5% and 5.0% lactic acid application to beef subprimals on aerobic bacteria, L-lactate levels and retained moisture, C.E. Heller,J.A. Scanga,J.N. Sofos,K.E. Belk,R.T. Bacon,R.F. Huffman,G.C. Smith

Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10 degrees C

Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C, Ioanna M Barmpalia,Kostantinos P Koutsoumanis,Gina Geornaras,Keith Belk,John A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Effect of stress in cattle during transportation and lairage on prevalence of E. coli O157 and Salmonellae, R. Dewell,Katie M Simpson,G. Dewell,Temple Grandin,J. Scanga,Doreene R Hyatt,Paul S Morley,Keith Belk,Gary C Smith,Mo D Salman

Effect of transportation and lairage on E. coli O157 and Salmonella spp, G. Dewell,R. Dewell,C. Simpson,G. Patterson,Doreene R Hyatt,J. Scanga,Paul S Morley,Keith Belk,Temple Grandin,Gary C Smith,Mo D Salman

Effect of e-Polylysine against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes, I. Geornaras,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks

Effects of ractopamine on growth performance and carcass characteristics of feedlot steers differing in biological type, S.L. Gruber,J.D. Tatum,T.E. Engle,M.A. Mitchell,S.B. Laudert,A.L. Schroeder,W.J. Platter,Keith Belk

Evaluation of splitting saw washing procedures to remove CNS tissue, M.B. Bowling,J.A. Scanga,K.E. Belk,K.L. Hossner,R.S. Yemm,J.N. Sofos,J.D. Tatum,G.C. Smith

Final Report to the Government of Japan on the USDA maturity study: Determining the relationship between chronological and physiological age in the U.S. fed-beef population, B. Carpenter,M. O’Connor,M. Feil,Jason I Ransom,J. Wise,L. Yates,M. Koohmarie,J. Hrubovcak,Keith Belk,J. Scanga,Gary C Smith

Further study of hide-on carcass washing to identify alternative chemicals/conditions for lowering microbial indicator counts and incidence of E. Coli O157:H7 on incoming slaughter cattle, B.A. Carlson,J.A. Scanga,K.E. Belk,J.N. Sofos,G.C. Smith

Identification of humane cattle stunning systems that minimize likelihood of central nervous system tissue entering the circulatory system, Rovira P.J.,J.A. Scanga,Temple Grandin,Kim L Hossner,R. Yemm,G.A. Dewell,K.E. Belk,J.D. Tatum,J.N. Sofos,G.C. Smith

Improving the accuracy of tenderness categorization of beef carcasses by augmenting measurements of light reflectance (from the surface of the ribeye muscle) in the visible region of the electromagnetic spectrum (by use of the BeefCAM®) with measurements of near-infrared spectral reflectance (by use of the OSU spectral reflectance tenderness prediction instrument, J.A. Scanga,J.B. Morgan,K.E. Belk,G.C. Smith

Industry guide for beef aging, S.L. Gruber,K.E. Belk,J.D. Tatum,J.A. Scanga,G.C. Smith

Managing pathogen contamination on the farm, K.E. Belk

Modeling the growth/no growth interface of Listeria monocytogenes in ready-to-eat products as a function of lactic acid concentrations and dipping time and storage, Y. Yoon,I. Geornaras,I.M. Barmpalia,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith

Opportunities for production of natural or organic beef, J.A. Scanga,K.E. Belk,G.C. Smith

Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C

Prevalence of and risk factors for Escherichia coli O157 in market-ready beef cattle from 12 US feedlots

Relative Importance of Weight, Quality Grade, and Yield Grade as Drivers of Beef Carcass Value in Two Grid- Pricing Systems, J.D. Tatum,K.E. Belk,T.G. Field,J.A. Scanga,G.C. Smith

Single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated Escherichia coli O157:H7 and Salmonella Typhimurium, J.D. Stopforth,L.V. Ashton,P.N. Skandamis,J.A. Scanga,G.C. Smith,J.N. Sofos,K.E. Belk

Sources of beef contamination with Escherichia coli O157:H7 from feedlot to harvest floor, C.A. Simpson,K. Childs,W. Warren-Serna,K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Studies to evaluate chemicals/conditions for lowering microbial counts on cattle hides, B.A. Carlson,I. Geornaras,Y. Yoon,J.A. Scanga,K.E. Belk,J.N. Sofos,G.C. Smith

Traceability from a US perspective

Use of warm (55 oC) 2.5% or 5.0% lactic acid for: (a) reducing microbial counts on beef subprimal cuts and beef trimmings following fabrication, and (b) reducing incidence of E. coli O157:H7 in combo-bins of beef trimmings and inside (in the interior) beef cuts subjected to blade/needle or moisture-enhancement tenderization, C.E. Heller,J.N. Sofos,K.E. Belk,G.C. Smith,R.T. Bacon,J.A. Scanga

Verify Age: Initiate program to identify birth dates of calves now!, Keith Belk,T. Field

Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace., L I Wright,J A Scanga,Keith Belk,Terry E Engle,Joseph Daryl Tatum,R C Person,D R McKenna,D B Griffin,F K McKeith,J W Savell,Gary C Smith

Traceability from a US perspective., Gary C Smith,Joseph Daryl Tatum,Keith Belk,J A Scanga,Temple Grandin,John N Sofos

Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials., R C Person,D R McKenna,J W Ellebracht,D B Griffin,F K McKeith,J A Scanga,Keith Belk,Gary C Smith,J W Savell

Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon., R C Person,D R McKenna,D B Griffin,F K McKeith,J A Scanga,Keith Belk,Gary C Smith,J W Savell

Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C., Gina Geornaras,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks., W J Platter,Joseph Daryl Tatum,Keith Belk,Stephen R Koontz,Phillip Lee Chapman,Gary C Smith

Prevalence of and risk factors for Escherichia coli O157 in market-ready beef cattle from 12 U.S. feedlots., G A Dewell,J R Ransom,R D Dewell,K McCurdy,I A Gardner,A E Hill,John N Sofos,Keith Belk,Gary C Smith,Mo D Salman

Acid tolerances Of Listeria monocytogenes During Storage Of Inoculated Bologna Or Ham Exposed To Antimicrobial Solutions, L.V. Ashton,I. Geornaras,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

An Evaluation Of Lactic Acid Treatment Of Fresh Beef Trimmings On Microbiological, Chemical, And Sensory Properties, S.E. Rose,K.E. Belk,J.N. Sofos,J.A. Scanga,J.D. Tatum,K.L. Hossner,G.C. Smith

Antimicrobial Dipping Treatments To Control Listeria monocytogenes In Commercial Frankfurters And Smoked Sausages, I. Geornaras,K.E. Belk,J.A. Scanga,P.A. Kendall,G.C. Smith,J.N. Sofos

Antimicrobial treatments to control Listeria monocytogenes, cultured under different conditions, on commercial frankfurters formulated with and without antimicrobials during storage at 10?C, I. Geornaras,P.N. Skandamis,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos,P.A. Kendall

Antimicrobial treatments to control the growth of Listeria monocytogenes following post-processing contamination of commercial bologna and ham, I. Geornaras,I.M. Barmpalia,K.E. Belk,J.A. Scanga,P.A. Kendall,G.C. Smith,J.N. Sofos

Bio-Waste Disposal And Utilization, J.A. Scanga,W.A. Phelps,K.E. Belk,J.N. Sofos,G.R. Schmidt,W.R. Wailes,W.J. Umberger,S.R. Koontz,F.B. Garry,W. Cunningham,G.C. Smith

Bio-Waste Disposal And Utilization In Colorado, W.A. Phelps,J.A. Scanga,K.E. Belk,J.N. Sofos,G.C. Smith

Comparison Of Wholesale Pork Product Palatability, Retail Product Yield And Conformance To John Morrell Wholesale Cut Specifications, J.A. Scanga,E.R. Behrends,K.E. Belk,J.D. Tatum,G.C. Smith

Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions

Control Of Listeria monocytogenes On Inoculated Commercial Ham And Bologna Slices By Dipping In Antimicrobial Solutions, I. Geornaras,K.E. Belk,J.A. Scanga,P.A. Kendall,G.C. Smith,J.N. Sofos

Decontamination interventions to reduce Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass tissue, J.D. Stopforth,L.V. Ashton,P.N. Skandamis,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Determining Profitability And Performance Differences Caused By Variation In Frame Size And Muscular Level In Stocker Cattle; Effects Of Using Alternative Stocker-Phase Feeding Programs On Cattle Performance And Carcass Merit; Effects Of Stocker And Finishing Phase Implant Protocols On Beef Heifer Performance And Carcass Characteristics, T.J. Machado,S.L. Gruber,D.J. Vote,W.J. Platter,K.E. Belk,J.D. Tatum,J.A. Scanga,G.C. Smith

Development and validation of equations utilizing lamb vision system output to predict lamb carcass fabrication yields

Development Of A Beef Muscle “Aging Index” For Purposes Of Managing Beef Palatability At The Consumption Level—Long Term Muscles, S.L. Gruber,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith

Development Of A Beef Muscle “Aging Index” For Purposes Of Managing Beef Palatability At The Consumption Level—Short Term Muscles, S.L. Gruber,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith

Do organic animal husbandry practices make beef and dairy products safer?

Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4or 10 oC, I.M. Barmpalia,K.P. Koutsoumanis,I. Geornaras,K.E. Belk,J.A. Scanga,P.A. Kendall,G.C. Smith,J.N. Sofos

Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157

Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C

Effect of transportation and lairage on Escherichia coli O157 in beef cattle: Pilot Study, R.D. Dewell,G.A. Dewell,K.E. Belk,P.S. Morley,G.C. Smith,M.D. Salman

Effectiveness of activated and non-activated lactoferrin, lactic acid and water in reducing Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium populations on fresh and ready-to-eat beef products, J.R. Ransom,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

Effects of lactic acid treatments on microbiological, chemical, and sensory properties of stored fresh beef trimmings

Effects of lactic acid treatments on microbiological, chemical, and sensory properties of stored fresh beef trimmings

Effects of lactic acid treatments on microbiological, chemical, and sensory properties of stored fresh beef trimmings

Evaluation Of Perfect BloomTM Case Ready Packaging, B.A. Carlson,J.A. Scanga,K.E. Belk,G.C. Smith

Improving Sensitivity, Precision & Repeatability Of The GFAP-ELISA For Detecting CNS Contamination In AMR-Generated Tissues Compared To The Immunohistochemical Protocol Used By USDA-FSIS, K.L. Hossner,K.E. Belk,R.S. Yemm,G.L. Mason,B.A. Cummings,S. Sonnenshein,M.C.S. Reddy,J.N. Sofos,J.A. Scanga,J.D. Tatum,G.C. Smith

Influence of inoculum preparation procedure and spoilage flora on Escherichia coli O157:H7 on fresh beef stored under anaerobic conditions at 0, 4, 12 or 25?C, L.V. Ashton,J.D. Stopforth,P.N. Skandamis,K.E. Belk,G.C. Smith,J.N. Sofos

Investigation of cattle feedlot management practices to reduce Escherichia coli O157

Investigation of cattle feedlot management practices to reduce Escherichia coli O157

Investigation of cattle feedlot management practices to reduce Escherichia coli O157

Investigation Of On-Farm Management Practices As Pre-Harvest Beef Microbiological Interventions, J.R. Ransom,K.E. Belk,J.N. Sofos,J.A. Scanga,T.E. Engle,G.C. Smith

Molecular Characterization of Escherichia coli O157:H7; Routes of Contamination from Feedlot to Harvest Floor, C.A. Simpson,K. Childs,W. Warren-Serna,K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

nfluence Of Inoculum Preparation Procedure On Escherichia coli O157:H7 In Fresh Beef Stored Under Anaerobic Conditions, L.V. Ashton,J.D. Stopforth,P.N. Skandamis,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Optimization of antimicrobials for control of Listeria monocytogenes and for acceptable pork product quality, J.N. Sofos,I. Geornaras,I.M. Barmpalia,J.D. Stopforth,L.V. Ashton,K.E. Belk,J.A. Scanga,G.C. Smith

Producing Consumer Products From Sheep: The Sheep Safety and Quality Assurance Program, T.W. Hoffman,D.L. Roeber,K.E. Belk,S.B. LeValley,J.A. Scanga,J.N. Sofos,G.C. Smith

Slaughter-Line Operation, K.E. Belk,J.A. Scanga

Use Of Antimicrobials In The Formulation And As Dipping Solutions To Control Listeria monocytogenes In Pork Frankfurters, I.M. Barmpalia,I. Geornaras,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Vaccination as an intervention strategy for reduction of E. coli O157 during a 45-day preconditioning period, W. Choat,J. Paterson,Keith Belk,Gary C Smith

Vaccination As An Intervention Strategy For Reduction of Escherichia coli O157:H7 During A 45-Day Pre-Conditioning Period, J. Paterson,Gary C Smith,Keith Belk,T. Choat

Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C., K P Koutsoumanis,Laura Vari Ashton,Gina Geornaras,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions., I M Barmpalia,Gina Geornaras,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue., J D Stopforth,Y Yoon,Keith Belk,J A Scanga,Patricia A Kendall,Gary C Smith,John N Sofos

Development and validation of equations utilizing lamb vision system output to predict lamb carcass fabrication yields., B C Cunha,Keith Belk,J A Scanga,Steve Byron Levalley,Joseph Daryl Tatum,Gary C Smith

Accuracy and repeatability of beef carcass longissimus muscle area measurements

Adoption Of Animal Welfare Guidelines By Quick-Service Restaurants, Supply Chains And Supermarkets; Implications For Producers And Veterinarians. Conference Notes, G.C. Smith,Temple Grandin,K.E. Belk,J.A. Scanga,J.N. Sofos

An Evaluation Of Lactic Acid Treatment On Microbiological, Chemical And Sensory Properties Of Fresh Beef Trimmings, S.R. Rose,K.E. Belk,J.N. Sofos,J.A. Scanga,J.D. Tatum,K.L. Hossner,G.C. Smith

An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage

An Evaluation Of The VIAScan Beef Carcass System (BCS) and the Computer Vision System (CVS) To Predict Beef Carcass Meat Yield Percentage And An Evaluation Of CVS Equipped With A BeefCam Module To Predict Beef Tenderness, D.J. Vote,B.C.N. Cunha,K.E. Belk,J.A. Scanga,G.C. Smith

Antimicrobials in the formulation of pork bologna for control of Listeria monocytogenes, inoculated after slicing and stored at 4?C and 10?C in vacuum packages, I. Barmpalia,I. Geornaras,K. Koutsoumanis,K.E. Belk,J.A. Scanga,P.A. Kendall,G.C. Smith,J.N. Sofos

Benchmarking Value In The Pork Supply Chain: Quantitative Strategies And Opportunities To Improve Quality, L.L. Wright,J.A. Scanga,K.E. Belk,G.C. Smith

Cataloging Beef Muscles—Will They Perform For Consumers. A Comprehensive Review Of Muscle-Specific Research. Pp. 1-79, S.L. Gruber,J.A. Scanga,K.E. Belk,J.D. Tatum,G.C. Smith

Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions

Comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, J.R. Ransom,K.E. Belk,J.N. Sofos,J.D. Stopforth,J.A. Scanga,G.C. Smith

Control of Listeria monocytogenes with antimicrobials in the formulation and by dipping in organic acids of post-processing inoculated pork frankfurters stored at 10?C in vacuum packages, I.M. Barmpalia,I. Geornaras,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler, J.R. Ransom,J.N. Sofos,K.E. Belk,G.D. Dewell,K.S. McCurdy,G.C. Smith,M.D. Salman

Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups

Effects of high dietary calcium propionate and dietary cation-anion balance on calcium metabolism and longissimus muscle tenderness in finishing steers, J.W. Spears,T.E. Engle,W.R. Platter,K.E. Lloyd,K.E. Belk,J. Horton

Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability

Effects On Beef Tenderness By Supplementing Bio-Chlor To Feedlot Cattle, T.J. Machado,K.E. Belk,T.E. Engle,J.A. Scanga,J.D. Tatum,G.C. Smith

Escherichia coli O157 finished beef cattle, G.D. Dewell,J.R. Ransom,R.D. Dewell,D.A. Dargatz,J.N. Sofos,K.E. Belk,G.C. Smith,M.D. Salman

Evaluation of cetylpyridium chloride for the reduction of bacterial populations on beef hide surfaces, J.R. Ransom,J.N. Sofos,K.E. Belk,I. Geornaras,G.C. Smith

Evaluation Of Existing And Proposed Or Novel Chemicals As Single And Sequential Fresh Beef Decontamination Interventions, J.D. Stopforth,L.V. Ashton,J.A. Scanga,J.N. Sofos,K.E. Belk,G.C. Smith

Evaluation of the E+V video image analysis system as a predictor of pork carcass meat yield

Geographical difference in prevalence of Escherichia coli O157 in finished beef cattle, G.D. Dewell,J.R. Ransom,K. McCurdy,K.E. Belk,J.N. Sofos,G.C. Smith,M.D. Salman

Injection-Site Lesions In Steer/Heifer And Market Cow/Bull Beef: Effects On Consumer Perception, Wholesomeness And Palatability. Conference Notes, 75th, G.C. Smith,D.L. Roeber,K.E. Belk,J.A. Scanga,J.N. Sofos,G.L. Cowman

Investigation Of On-Farm Management Practices As Pre-Harvest Beef Microbiological Interventions, J.R. Ransom,K.E. Belk,J.N. Sofos,J.A. Scanga,T.E. Engle,G.C. Smith

Micro-testing and beef safety, R. Cross,Keith Belk,Gary C Smith,G. Bellinger,Sienna M Wood

Microbial Profiles and Food Safety Intervention Studies at Packerland Plants, J.D. Stopforth,J.N. Sofos,K.E. Belk,G.C. Smith

NBQA—2000, G.C. Smith,J.W. Savell,J.B. Morgan,T.H. Montgomery,K.E. Belk,J.C. Brooks,Z.L. Carpenter,T.G. Field,D.B. Griffin,D.S. Hale,F.K. Ray,J.A. Scanga,D.L. Roeber,D.R. McKenna,P.K. Bates,T.B. Schmidt,G.L. Cowman,R. Lloyd,C.A. Vorthmann

Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module

Opportunities For Production Of Natural And Organic Beef, J.A. Scanga,K.E. Belk,G.C. Smith

Prevalence of Escherichia coli O157 in cattle and beef, G.D. Dewell,J.R. Ransom,R.D. Dewell,D.A. Dargatz,J.N. Sofos,K.E. Belk,G.C. Smith,M.D. Salman

Prevalence of Escherichia coli O157:H7 in feedlot cattle feces and on carcasses from those cattle, J.R. Ransom,J.N. Sofos,K.E. Belk,G.D. Dewell,K.S. McCurdy,G.C. Smith,M.D. Salman

Producing consumer products from sheep: The Sheep Safety and Quality Assurance Program, D.L. Roeber,K.E. Belk,S.B. LeValley,J.A. Scanga,J.N. Sofos,P. Rodgers,G.C. Smith

Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis

Rebuttal of the consideration of fat thickness in models to predict beef carcass cutability

Reducing Incidence Of Meatborne Pathogens: Preharvest, Harvest And Postharvest Microbiological Interventions. Conference Notes, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga

Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks

Sheep pathogen reduction interventions and animal production food safety practices, S.B. LeValley,E.A. Duffy,K.E. Belk,J.D. Tatum,J.N. Sofos,G.C. Smith,C.V. Kimberling

Susceptibility of Escherichia coli O157:H7, Salmonella Typhimurium, And Listeria monocytogenes, Inoculated Onto Beef Tissues, Steaks And RTE Products, to Lactic Acid, Lactoferrin And Activated Lactoferrin, J.R. Ransom,J.N. Sofos,K.E. Belk,J.A. Scanga,K.L. Hossner,K.D. Childs,R.S. Yemm,G.C. Smith

The effect of simulated spray-chilling on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue, J.D. Stopforth,Y. Yoon,K.E. Belk,G.C. Smith,J.N. Sofos

The effect of vitamin E supplementation on discoloration of injection-site lesions in retail cuts and the greening reaction observed in injection-site lesions in muscles of the chuck

The Effects of Cattle Gender on Feedlot Performance, Carcass Characteristics and Muscle Tenderness, T. Choat,J.A. Paterson,B.M. Rainey,M.C. King,R.J. Lipsey,K.E. Belk,G.C. Smith

The Potential Of Using Organic Acid Slurry (OAS) As Antimicrobial Intervention On Pre-Chilled Beef Adipose Tissue, M.C.S. Reddy,J.A. Scanga,K.E. Belk,J.N. Sofos,G.C. Smith

The Role of Microbiological Testing in Beef Safety System, H.R. Cross,K.E. Belk,G.C. Smith,G. Bellinger,Sienna M Wood

Thermal inactivation of susceptible and multiantimicrobial-resistant Salmonella strains grown in the absence or presence of glucose

Treatment Of Beef Hides With Cetylpyridinium Chloride Solution To Reduce Contamination Before Slaughter Of Beef Cattle, J.R. Ransom,K.E. Belk,J.N. Sofos,G.C. Smith

Uruguayan Beef And Lamb Quality Survey, J.A. Scanga,J.R. Ransom,K.E. Belk,J.D. Tatum,G.C. Smith

Use of the lamb vision system to predict carcass value, A.S. Brady,K.E. Belk,S.B. LeValley,N.L. Dalsted,J.D. Tatum,G.C. Smith

Using Reflectance Spectroscopy To Predict Beef Tenderness, D.J. Vote,K.E. Belk,J.A. Scanga,G.C. Smith

Validation of Regression Equations That Utilize Lamb Vision System (LVS) Output To Predict Lamb Carcass Fabrication Yields, B.C.N. Cunha,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith,S.B. LeValley

What Are We Doing To Prevent Entry Of BSE And FMD Into US Cattle And Of BSE Prions In US Beef. Conference Notes, G.C. Smith,J.N. Sofos,J.A. Scanga,K.E. Belk

Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks., W J Platter,Joseph Daryl Tatum,Keith Belk,Phillip Lee Chapman,J A Scanga,Gary C Smith

Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis., R Steiner,A M Wyle,D J Vote,Keith Belk,J A Scanga,J W Wise,Joseph Daryl Tatum,Gary C Smith

Accuracy and repeatability of beef carcass longissimus muscle area measurements., R Steiner,D J Vote,Keith Belk,J A Scanga,J W Wise,Joseph Daryl Tatum,Gary C Smith

The effect of vitamin E supplementation on discoloration of injection-site lesions in retail cuts and the greening reaction observed in injection-site lesions in muscles of the chuck., D L Roeber,Keith Belk,Terry E Engle,T G Field,Stephen R Koontz,J A Scanga,Joseph Daryl Tatum,Gary L Mason,David C Van Metre,Franklyn B Garry,Gary C Smith

Thermal inactivation of susceptible and multiantimicrobial-resistant salmonella strains grown in the absence or presence of glucose., R T Bacon,J R Ransom,John N Sofos,Patricia A Kendall,Keith Belk,Gary C Smith

An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage., A S Brady,Keith Belk,Steve Byron Levalley,Norman L Dalsted,J A Scanga,Joseph Daryl Tatum,Gary C Smith

Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions., R T Bacon,John N Sofos,Patricia A Kendall,Keith Belk,Gary C Smith

Evaluation of the E+V video image analysis system as a predictor of pork carcass meat yield., E K McClure,J A Scanga,Keith Belk,Gary C Smith

Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability., W J Platter,Joseph Daryl Tatum,Keith Belk,J A Scanga,Gary C Smith

Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups., A M Wyle,D J Vote,D L Roeber,R C Cannell,Keith Belk,J A Scanga,M Goldberg,Joseph Daryl Tatum,Gary C Smith

Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module., D J Vote,Keith Belk,Joseph Daryl Tatum,J A Scanga,Gary C Smith

Acid tolerance of susceptible and multi-antimicrobial resistant Salmonella cultures prepared under acid stressing conditions, R.T. Bacon,J.N. Sofos,P.A. Kendall,K.E. Belk,G.C. Smith

An evaluation of the Lamb Vision System as a predictor of lamb carcass red meat yield percentage, A.S. Brady,K.E. Belk,S.B. LeValley,G.C. Smith,J.D. Tatum

An Evaluation Of The Lamb Vision System As A Predictor Of Lamb Carcass Red Meat Yield Percentage And Carcass Value, A.S. Brady,K.E. Belk,S.B. LeValley,J.A. Scanga,J.D. Tatum,G.C. Smith

An evaluation of the USDA standards for feeder cattle frame size and muscle thickness

Application of a commercial steam vacuum unit to reduce inoculated Salmonella on chilled fresh beef adipose tissue, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Avances en la Evaluación de Ganado de Carne, J.A. Scanga,K.E. Belk,G.C. Smith

Beef Decontamination Technologies, K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Beef Safety Risks From Pathogens, Pesticides, Growth Promotants, Antibiotics, Antimicrobial-Resistant Microorganisms, Chemical Residues, Genetically Modified Organisms, Foreign Animal Diseases And Food Bioterrorism, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga

Beef Tenderness And Quality, J.A. Scanga,K.E. Belk,G.C. Smith

Commercial application of lactic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Commercial Evaluation Of Two Beef Slaughtering/Processing Systems, J.L. Stefanek,K.D. Childs,R.T. Bacon,J.A. Scanga,K.E. Belk,G.C. Smith

Comparison of intervention technologies for reducing Escherichia coli O157:H7 of fresh beef carcass adipose tissue, J.R. Ransom,K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings, J.R. Ransom,K.E. Belk,J.N. Sofos,J.A. Scanga,K.E. Belk

Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces, hides, and carcasses

Comparison of the palatability of five differing beef product lines, M.R. Genho,K.E. Belk,J.A. Scanga,G.C. Smith

Consumer attitudes and preferences, D.L. Roeber,J.A. Scanga,K.E. Belk,G.C. Smith

Consumer Behavior Regarding Time-lapse between store-purchase and subsequent home-storage of fresh beef retail cuts, M.L. Kain,J.A. Scanga,J.N. Sofos,K.E. Belk,J.O. Reagan,D.R. Buege,W.P. Henning,J.B. Morgan,T.P. Ringkob,G.R. Bellinger,G.C. Smith

Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages

Control of Listeria monocytogenes with preservatives in the formulation of pork bologna inoculated after slicing, and evaluated after packaging and storage at 10?C, I.M. Barmpalia,I. Geornaras,L.V. Ashton,P.A. Kendall,K.E. Belk,J.A. Scanga,G.C. Smith,J.N. Sofos

Current Issues In The Beef Industry And Their Impact On The Cow-Calf Sector, G.C. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos

Current Issues In The Beef Industry And Their Impact On The Cow/Calf Sector, G.C. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos

Current Issues In The Beef Industry And Their Impact On The Cow/Calf Sector, G.C. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos

Dairy Beef—Its Economic Significance In The Dairy Profit Picture, G.C. Smith,D.L. Roeber,K.E. Belk,J.A. Scanga,T.G. Field,J.D. Tatum,G.L. Cowman

Dark Cutters And Maturity Effects On Beef Quality, J.A. Scanga,K.E. Belk,G.C. Smith

Determination of appropriate vitamin E supplementation levels and administration times to insure adequate muscle tissue ?-tocopherol concentrations in cattle destined for the Nolan Ryan Tender-Aged Beef (NRTAB) program, E.K. McClure,K.E. Belk,J.A. Scanga,G.C. Smith

Effects of enzymes on beef tenderness and palatability traits, J.L. Stefanek,J.A. Scanga,K.E. Belk,J.A. Scanga

Effects of repetitive use of hormonal implants on beef carcass quality and consumer ratings of beef palatability, W.J. Platter,J.D. Tatum,K.E. Belk,J.A. Scanga,G.C. Smith

Effects Of Using Alternative Stocker-Phase Feeding Programs On Cattle Performance And Carcass Merit—2001, D.J. Vote,W.J. Platter,K.E. Belk,J.A. Scanga,G.C. Smith

Evaluation Of The E+V Image Analysis System As A Predictor Of Pork Carcass Red Meat Yield, E.K. McClure,J.A. Scanga,K.E. Belk,G.C. Smith

Evaluation of the predictive ability of the E+V video image analysis system to determine pork carcass composition, E.K. McClure,J.A. Scanga,K.E. Belk,G.C. Smith

Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses

Improving The Quality, Consistency, Competitiveness And Market-Share Of Fed-Beef, G.C. Smith,J.W. Savell,J.B. Morgan,T.H. Montgomery,K.E. Belk,J.C. Brooks,Z.L. Carpenter,T.G. Field,D.B. Griffin,D.S. Hale,F.K. Ray,J.A. Scanga,D.L. Roeber,D.R. McKenna,P.K. Bates,T.B. Schmidt,G.L. Cowman,R.M. Lloyd,C.A. Vorthmann

Improving The Quality, Consistency, Competitiveness And Market-Share Of Fed-Beef, G.C. Smith,J.W. Savell,J.B. Morgan,T.H. Montgomery,K.E. Belk,J.C. Brooks,Z.L. Carpenter,T.G. Field,D.B. Griffin,D.S. Hale,F.K. Ray,J.A. Scanga,D.L. Roeber,D.R. McKenna,P.K. Bates,T.B. Schmidt,G.L. Cowman,R.M. Lloyd,C.A. Vorthmann

Improving The Value Of Market Cows And Bulls Using Results Of The National Market Cow And Bull Beef Quality Audit—1999, G.C.D.L.Roeber Smith,T.G. Field,J.D. Tatum,K.E. Belk,J.A. Scanga,G.L. Cowman

Just The Facts, Mom!! Food Safety Risks From Foodborne Pathogens, Chemical Residues, Genetically Modified Organisms, Foreign Animal Diseases, And Food Bioterrorism, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga

Lifetime implants strategies: Effects on beef carcass quality characteristics, W.J. Platter,J.D. Tatum,K.E. Belk,J.A. Scanga,G.C. Smith

Live dairy cult cow characteristics and associated microbial contamination

National Beef Quality Audit-2000

On-line prediction of beef tenderness using a Computer Vision System equipped with a BeefCamTM module, D.J. Vote,K.E. Belk,J.D. Tatum,J.A. Scanga,G.C. Smith

Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades

Opportunities For Production Of Natural Or Organic Beef, J.A. Scanga,K.E. Belk,G.C. Smith

Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses

Producing consumer products from sheep: The Sheep Safety and Quality Assurance Program, D.L. Roeber,K.E. Belk,S.B. LeValley,J.A. Scanga,J.N. Sofos,P.A. Rodgers,G.C. Smith

Review Of Intervention Technologies Available For Decontamination Of Carcasses, J.L. Stefanek,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Sheep Pathogen Reduction Interventions And Animal Production Food Safety Practices, S.B. LeValley,E.A. Duffy,K.E. Belk,J.D. Tatum,J.N. Sofos,G.C. Smith,C.V. Kimberling

Slaughter Zone Check Procedure Validation, J.L. Stefanek,K.D. Childs,R.T. Bacon,J.A. Scanga,K.E. Belk,G.C. Smith

Tenderness and sensory traits of branded, enhanced and non-enhanced pork loin chops, K.R. Smith,J.A. Scanga,K.E. Belk,G.C. Smith

The Blame Game: Foodborne Illness, Hormones, Antibiotics, B.S.E. And Food Bioterrorism, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga

The Effects Of Stocker And Finishing Phase Implant Protocols On Beef Heifer Performance And Carcass Characteristics, W.J. Platter,D.J. Vote,J.D. Tatum,K.E. Belk,J.A. Scanga,G.C. Smith

The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender

The impact of national beef quality audits on producer management practices and current views of producers, packers and merchandisers of beef on current quality characteristics, D.L. Roeber,D.R. McKenna,P.K. Bates,T.B. Schmidt,K.E. Belk,T.G. Field,J.W.Savell PAS,J.B. Morgan,T.H. Montgomery,G.C. Smith

The Importance of Value-Added Convenient, Consumer-Friendly Beef Products to the Future of the Beef Industry, G.C. Smith,K.E. Belk,J.N. Sofos,J.A. Scanga

The Potential Of Using Ozone As A Decontaminant In Beef Slaughtering/Dressing And/Or Fabrication, J.L. Stefanek,J.R. Ransom,J.N. Sofos,J.A. Scanga,K.E. Belk,G.C. Smith

Thermal inactivation of susceptible and multi-antimicrobial resistant Salmonella grown in the absence or presence of glucose, R.T. Bacon,J.N. Sofos,P.A. Kendall,J.R. Ransom,K.E. Belk,G.C. Smith

Traceback, Traceability And Source Verification In The Beef Industry, G.C. Smith,K.E. Belk.,J.A. Scanga,J.N. Sofos,J.D. Tatum

Traceback, Traceability And Source Verification In The U.S, G.C. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos,J.D. Tatum

Update Your Carcass Contest—Eliminating The Freaks From The Finalists, G.C. Smith,J.D. Tatum,J.A. Scanga,K.E. Belk

The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender., T L Wheeler,D Vote,J M Leheska,S D Shackelford,Keith Belk,D M Wulf,B L Gwartney,M Koohmaraie

National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers., D R McKenna,D L Roebert,P K Bates,T B Schmidt,D S Hale,D B Griffin,J W Savell,J C Brooks,Jeri Morgan,Tai Montgomery,Keith Belk,Gary C Smith

Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades. United States Department of Agriculture., R C Cannell,Keith Belk,Joseph Daryl Tatum,J W Wise,Phillip Lee Chapman,J A Scanga,Gary C Smith

Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces, hides, and carcasses., J R Ransom,Keith Belk,R T Bacon,John N Sofos,J A Scanga,Gary C Smith

An evaluation of the USDA standards for feeder cattle frame size and muscle thickness., A D Grona,Joseph Daryl Tatum,Keith Belk,Gary C Smith,F L Williams

Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses., D L Roeber,R C Cannell,William R Wailes,Keith Belk,J A Scanga,John N Sofos,G L Cowman,Gary C Smith

Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages., J Samelis,G K Bedie,John N Sofos,Keith Belk,J A Scanga,Gary C Smith

Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses., R T Bacon,John N Sofos,Keith Belk,Doreene R Hyatt,Gary C Smith

A comparison of five different modified atmosphere package methods for retail display-ready ground beef, L.I. Kohls,J.L. Stefanek,C.D. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Accuracy and repeatability of beef carcass ribeye area measurements for the application of augmented USDA Yield Grades, R. Steiner,K.E. Belk,J.A. Scanga,J.W. Wise,G.C. Smith

Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages

Application of antimicrobials as post-processing solutions to control Listeria monocytogenes on sliced pork bologna stored at 4?C in vacuum packages, M.L. Kain,J. Samelis,J.N. Sofos,J.A. Scanga,K.E. Belk,G.C. Smith

Assessing real time augmentation of USDA Yield Grade application to beef carcasses using Video Image Analysis (VIA) instrumentation, R. Steiner,A.M. Wyle,K.E. Belk,J.A. Scanga,J.W. Wise,J.D. Tatum,G.C. Smith

Beef Enzyme Tenderization Study, J.L. Stefanek,J.A. Scanga,K.E. Belk,G.C. Smith

Combinations of nisin with organic acids or salts to control post-processing contamination of Listeria monocytogenes on sliced, vacuum packaged pork bologna at 4oC, J. Samelis,M.L. Kain,J.N. Sofos,J.A. Scanga,K.E. Belk,G.C. Smith

Comparison Of New Intervention Additives/Chemicals With Interventions Presently In Use For Reducing Incidence of E. coli O157:H7 On Beef Cuts and Beef Trimmings, J.R. Ransom,K.E. Belk,J.D. Stopforth,J.N. Sofos,J.A. Scanga,G.C. Smith

Comparison Of The Palatability Of Nolan Ryan Tender-Aged Beef With The Palatability Of Four Differing Beef Product Lines, M.R. Genho,K.E. Belk,J.A. Scanga,G.C. Smith

Comparison of Warner-Bratzler shear force values of beef longissimus steaks cooked on a Magikitch’n Belt Grill vs. a Hobart Char Broiler, M.R. Genho,D.J. Vote,K.E. Belk,J.A. Scanga,G.C. Smith

Control of Listeria monocytogenes post-processing contamination in pork products, J.N. Sofos,J. Samelis,K.E. Belk,J.A. Scanga,G.C. Smith

Determination of bloom time and caselife of Nolan Ryan ground beef, R. Steiner,K.E. Belk,G.C. Smith

Effect of antimicrobials in the formulation and post-packaging thermal pasteurization on Listeria monocytogenes inoculated after peeling, G.K. Bedie,J. Samelis,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

Effects of activated ozone, as a decontamination intervention, when applied to hides, carcasses and to ground beef during blending, C.D. Smith,K.E. Belk,J.N. Sofos,J.A. Scanga,M.L. Kain,G.C. Smith

Effects of activated ozone, on lipid peroxidation, when applied to carcass and to ground beef during blending, C.D. Smith,K.E. Belk,J.N. Sofos,J.A. Scanga,M.L. Kain,G.C. Smith

Effects Of Repetitive Use Of Hormonal Implants On Beef Carcass Quality And Consumer Ratings Of Beef Palatability, W.J. Platter,J.D. Tatum,K.E. Belk,T.E. Engle,G.C. Smith

Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display

Evaluation of antimicrobials as post-processing solutions against sliced pork bologna stored at 4oC in vacuum packages, M.L. Kain,J. Samelis,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

Evaluation of antimicrobials incorporated into the formulation against post-processing contamination of Listeria monocytogenes on frankfurters stored at 4?C in vacuum packages, G.K. Bedie,M.L. Kain,J. Samelis,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

Evaluation of methods for sampling rectal/colonal feces, hides and carcasses to test for presence of Escherichia coli O157:H7 and Salmonella spp, J.R. Ransom,R.T. Bacon,K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Evaluation of methods for sampling rectal/colonal feces, hides and carcasses to test for presence of Escherichia coli O157:H7 and Salmonella spp, J.R. Ransom,R.T. Bacon,K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Evaluation of the palatability, tenderness and composition of Certified Piedmontese Beef, A.S. Brady,W.J. Platter,J.A. Scanga,K.E. Belk,J.D. Tatum,Linda M McDowell,G.C. Smith

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses

Extent of microbial contamination in United States pork retail products

Factors influencing consumer demand for US pork exported to the Republic of Korea (South Korea)

Feeder cattle health management: effects on morbidity rates, feedlot performance, carcass characteristics, and beef palatability, D.L. Roeber,N.C. Speer,J.G. Gentry,J.D. Tatum,C.D. Smith,J.C. Whittier,G.F. Jones,K.E. Belk,G.C. Smith

Getting The Most From Your Dairy Beef, G.C. Smith,D.L. Roeber,K.E. Belk,J.A. Scanga,T.G. Field,J.D. Tatum,D.S. Hale,W.R. Henning,G.L. Cowman

Improving the quality, consistency, competitiveness and market-share of fed beef. The Final Report of the third blueprint for total quality management in the fed-beef (slaughter steer/heifer) industry, G.C. Smith,J.W. Savell,J.B. Morgan,T.H. Montgomery,K.E. Belk,J.C. Brooks,Z.L. Carpenter,T.G. Field,D.B. Griffin,D.S. Hale,F.K. Ray,J.A. Scanga,D.L. Roeber,D.R. McKenna,P.K. Bates,T.B. Schmidt,G.L. Cowman,R.M. Lloyd,C.A. Vorthmann

Improving The Value Of Dairy Beef, G.C. Smith,D.L. Roeber,K.E. Belk,J.D. Tatum,T.G. Field,J.A. Scanga,G.L. Cowman

Improving The Value Of Market Cows And Bulls Using Results Of The National Market Cow And Bull Beef Quality Audit—1999, G.C. Smith,D.L. Roeber,T.G. Field,K.E. Belk,J.A. Scanga,G.L. Cowman

Incidence of injection-site lesions in beef and dairy cow rounds, D.L. Roeber,R.C. Cannell,K.E. Belk,J.N. Sofos,J.A. Scanga,G.L. Cowman,G.C. Smith

Incidence of injection-site lesions in beef top sirloin butts

Influence of sampling procedure, handling and storage on the microbiological status of fresh beef, L.M. Ware,M.L. Kain,J.N. Sofos,K.E. Belk,J.O. Reagan,G.C. Smith

Levels of microbial contamination in United States pork retail products, E.A. Duffy,K.E. Belk,J.N. Sofos,G.R. Bellinger,A. Pape,G.C. Smith

Microbial Mapping III. Determining microbiological counts on beef subprimal cuts during/following fabrication with and without microbiological decontamination treatments, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Microbiological contamination of carcasses from dairy cows of known condition, cleanliness and other characteristics, M.L. Kain,S.L. Kochevar,J.N. Sofos,K.E. Belk,C. Rossiter,J.O. Reagan,G.C. Smith

Microbiological quality of ground beef when five case-ready modified atmosphere packaging methods are used, J.L. Stefanek,L.I. Kohls,C.D. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Minimizing Microbiological Food Safety Risks: Potential For Preslaughter (Preharvest Interventions, J.R. Ransom,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

National Beef Quality Audit—2000; Survey of producers, packers and end-users, D.L. Roeber,D.R. McKenna,P.K. Bates,T.B. Schmidt,K.E. Belk,J.W. Savell,J.B. Morgan,T.H. Montgomery,G.C. Smith

National Market Cow and Bull Beef Quality Audit - 1999

National Pork Retail Microbiological Baseline, E.J.Sofos Duffy,Keith Belk,Gary C Smith

National Pork Retail Microbiological Baseline. FACTS—National Pork Producers Council and American Meat Science Association, E.A. Duffy,J.N. Sofos,K.E. Belk,G.C. Smith

Objective Measurements For Tenderness. Final Report to the National Cattlemen’s Beef Association, D.J. Vote,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith

Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages

Supranutritional oral supplementation with vitamin D-3 and calcium and the effects on beef tenderness

Tenderness, Sensory Traits, Microbiological Loads And Color Stability Of Branded, Enhanced And Non-Enhanced Pork Loin Chops, K.R. Smith,J.A. Scanga,K.E. Belk,G.C. Smith

The Importance Of Value-Added Convenient, Consumer-Friendly Beef Products To The Future Of The Beef Industry, G.C. Smith,K.E. Belk,J.N. Sofos,J.A. Scanga

Treatments to control post-processing contamination by Listeria monocytogenes on sliced pork bologna stored at 4oC in vacuum packages, M.L. Kain,J. Samelis,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

U.S. Red Meat: A Pledge To Minimize Risk To Public Health, K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Unknown, G.C. Smith,K.E. Belk,J.A. Scanga,J.N. Sofos

Validation Of The Nolan Ryan Tender Aged Beef Program, D.J. Vote,K.E. Belk,J.A. Scanga,G.C. Smith

Video image analysis (VIA) determination of percentage subprimal yield of beef carcasses, Keith Belk

Vitamin E supplementation effects on beef retail cut caselife and economic attributes in actual store conditions, E.A. Westcott,J.B. Morgan,R.L. Stubbs,D.M. Schaefer,T.P. Ringkob,K.E. Belk,G.C. Smith

Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages., G K Bedie,J Samelis,John N Sofos,Keith Belk,J A Scanga,Gary C Smith

Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages., J Samelis,John N Sofos,M L Kain,J A Scanga,Keith Belk,Gary C Smith

Incidence of injection-site lesions in beef top sirloin butts., D L Roeber,R C Cannell,Keith Belk,J A Scanga,G L Cowman,Gary C Smith

Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display., D L Roeber,Keith Belk,Joseph Daryl Tatum,J W Wilson,Gary C Smith

Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea)., M L Vonada,B S Bidner,Keith Belk,F K McKeith,W R Lloyd,M E O'Connor,Gary C Smith

Microbial contamination occurring on lamb carcasses processed in the United States., E A Duffy,Keith Belk,John N Sofos,Steve Byron Levalley,M L Kain,Joseph Daryl Tatum,Gary C Smith,Cleon V Kimberling

Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness., J A Scanga,Keith Belk,Joseph Daryl Tatum,Gary C Smith

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses., Keith Belk,M H George,Joseph Daryl Tatum,G G Hilton,R K Miller,M Koohmaraie,J O Reagan,Gary C Smith

National market cow and bull beef quality audit-1999: a survey of producer-related defects in market cows and bulls., D L Roeber,P D Mies,C D Smith,Keith Belk,T G Field,Joseph Daryl Tatum,J A Scanga,Gary C Smith

Extent of microbial contamination in United States pork retail products., E A Duffy,Keith Belk,John N Sofos,G R Bellinger,A Pape,Gary C Smith

A comparison of the three commercial beef carcass decontamination systems, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Antimicrobial resistance of Salmonella spp. isolates found on beef animal hides and carcasses, and the potential ramifications for producers, R.T. Bacon,K.E. Belk,J.N. Sofos,G.C. Smith

Bacteria pathogen changes in fresh pork after storage and consumer abuse, K. Segomelo,M.L. Kain,G.R. Bellinger,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Beef quality assurance audits: incidence of injection-site damage in top sirloin butts and in muscles of the round—October, 1999 through September, 2000, D.L. Roeber,G.C. Smith,R.C. Cannell,J.A. Scanga,K.E. Belk,J.D. Tatum,J.N. Sofos

Beef quality manual: model for implementation of beef quality assurance guidelines to ISO 9000 standards, D.L. Roeber,K.E. Belk,T.G. Field,J.A. Scanga,J.D. Tatum,G.C. Smith

Changes in inoculated bacterial pathogens on fresh pork stored at temperatures to simulate mild distribution abuse, K. Segomelo,M.L. Kain,K.E. Belk,G.R. Bellinger,J.A. Scanga,J.N. Sofos,G.C. Smith

Changes in pathogenic bactgeria counts during limited abuse of fresh pork, K. Segomelo,M.L. Kain,K.E. Belk,G.R. Bellinger,J.A. Scanga,J.N. Sofos,G.C. Smith

Determination of accuracy and repeatability of beef carcass ribeye area measurements, R. Steiner,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith

Develop optimal methods for sampling rectal/colonal feces, hides and carcasses to test for presence of Escherichia coli O157:H7 and Salmonella spp, J.R. Ransom,R.T. Bacon,K.E. Belk,J.N. Sofos,J.A. Scanga,G.C. Smith

Economic Implications Of Improved Color Stability In Beef. Chapter 15, G.C. Smith,K.E. Belk,J.N. Sofos,J.D. Tatum,S.N. Williams

Effect of pre-evisceration spray-washing pressure on removal of visible and microbiological contamination from lamb carcasses, E.A. Duffy,R.T. Bacon,S.L. Kochevar,K.E. Belk,J.N. Sofos,G.C. Smith

Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle

Effects of Deligen II, as a decontamination intervention, when applied to hides, carcasses, and to ground beef during blending and the impact of using the system on rates of oxidation when applied to lean and fat tissue and ground beef, C.D. Smith,K.E. Belk,J.N. Sofos,J.A. Scanga,M.L. Kain,G.C. Smith,G.R. Bellinger

Effects of supplementing feedyard finishing diets with mega-pro, with and without trace mineral amino acid chelates, on feedyard performance and factors relating to beef tenderness and quality, P. Mies,K.E. Belk,J.D. Tatum,G.C. Smith

Evaluation of “zero tolerance” final rail inspection conducted in commercial beef processing facilities, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Executive Summary: Incidence of Escherichia coli O157:H7 on hide, carcass and beef trimmings samples collected from United States packing plants, R.T. Bacon,K.E. Belk,J.N. Sofos,G.C. Smith

Fate of bactgerial pathogens inoculated on fresh pork during simulated temperature abuse at distribution, K. Segomelo,M.L. Kain,G.R. Bellinger,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Feeder cattle health management: effects on morbidity rates, feedlot performance, carcass characteristics, and beef palatability, D.L. Roeber,N.C. Speer,J.G. Gentry,J.D. Tatum,C.D. Smith,J.C. Whittier,G.F. Jones,K.E. Belk,G.C. Smith

Growth of bacteria on pork carcasses and cuts following application of different chilling procedures and after being subjected to temperature abuse during distribution and by consumers, K.E. Belk,J.N. Sofos,G.C. Smith,J.A. Scanga,K. Kegomelo,M.L. Kain,G.R. Bellinger

High E beef: the science and technology, G.C. Smith,K.E. Belk,J.N. Sofos,J.D. Tatum,S.N. Williams

Implant strategies during feeding

Improving the consistency and competitiveness of market cow and bull beef, D.L. Roeber,P.D. Mies,C.D. Smith,K.E. Belk,J.D. Tatum,T.G. field,J.A. Scanga,G.C. Smith

Improving the consistency and competitiveness of market cow and bull beef; and, improving the value of market cows and bulls, D.L. Roeber,K.E. Belk,G.C. Smith,J.D. Tatum,T.G. Field,J.A. Scanga,C.D. Smith,P.D. Mies,H.A. Foster,T.K. Kennedy,B.R. Moore,S.G. Hodge

Improving the consistency and competitiveness of market cow and bull beef; and, increasing the value of market cows and bulls, D.L. Roeber,K.E. Belk,J.D. Tatum,T.G. Field,J.A. Scanga,G.C. Smith

Inactivation or inhibition of post-processing contamination of Listeria monocytogenes in pork products with antimicrobials in the formulation or by post-processing decontamination, J.N. Sofos,K.E. Belk,G.C. Smith,J. Samelis,M.L. Kain,J.A. Scanga,K. Strohecker

Incidence and antibiotic resistance of Salmonella spp. cultures isolated from animal hide and beef carcasses, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Incidence of Escherichia coli O157:H7 on hide, carcass and beef trimmings samples collected from United States packing plants, R.T. Bacon,K.E. Belk,J.N. Sofos,G.C. Smith

Incidence of Salmonella spp. on beef cattle hides and carcasses in eight commercial beef slaughtering facilities, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability

Interventions to reduce microbiological contamination of beef variety meats

Levels of microbial contamination in United States pork retail products, E.A. Duffy,K.E. Belk,J.N. Sofos,G.R. Bellinger,A. Pape,G.C. Smith

Microbial contamination occurring on lamb carcasses processed in the United States, E.A. Duffy,S.B. LeValley,M.L. Kain,K.E. Belk,J.N. Sofos,J.D. Tatum,G.C. Smith,C.V. Kimberling

Microbial Mapping III. Determining microbial counts on beef subprimal cuts and trimmings during/following fabrication with and without microbiological interventions, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination

Microbiological contamination of raw beef trimmings and ground beef

National Market Cow and Bull Beef quality Audit-1999, D.L. Roeber,P.D. Mies,C.D. Smith,K.E. Belk,G.C. Smith,T.G. Field,J.D. Tatum,J.A. Scanga

New approaches for improving tenderness, quality and consistency of beef, J.D. Tatum,G.C. Smith,K.E. Belk

Nolan Ryan ground beef bloom time and caselife study, R. Steiner,K.E. Belk,G.C. Smith

Objective measurements for tenderness, D.J. Vote,A.M. Wyle,K.E. Belk,J.A. Scanga,J.D. Tatum,G.C. Smith

Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring

Pathogen contamination of cattle and beef; challenges and opportunities in process control, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga,J.D. Tatum

Pathogenic bacteria populations in inoculated fresh pork after chilled storage and simulated consumer abuse, K. Segomelo,M.L. Kain,K.E. Belk,G.R. Bellinger,J.A. Scanga,J.N. Sofos,G.C. Smith

Population changes of pathogenic bacteria inoculated in fresh pork following chilled storage and simulated consumer temperature abuse, K. Segomelo,M.L. Kain,G.R. Bellinger,K.E. Belk,J.A. Scanga,J.N. Sofos,G.C. Smith

Post chilling application of a commercial steam vacuum unit to fresh beef adipose tissue inoculated with Salmonella spp, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Post-chilling application of a commercial steam vacuum unit to fresh beef adipose tissue inoculated with Salmonella spp, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Potential interactions between antioxidants and microbial meat quality. Chapter 16, J.N. Sofos,L. Cabedo,H. Zerby,K.E. Belk,G.C. Smith

Prediction of beef palatability using instruments, K.E. Belk,J.A. Scanga,A.M. Wyle,G.C. Smith

Preharvest management practices, good manufacturing practices during harvest, and microbiological quality of lamb carcasses, E.A. Duffy,S.B. LeValley,K.E. Belk,J.N. Sofos,G.C. Smith

Quality of beef and its certification for the public in the future, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga,J.D. Tatum

Quantification of pork belly and Boston butt quality attribute preferences of South Korean customers

Real time augmentation of USDA Yield Grade application to beef carcasses using state-of-the-art VIA instrumentation, Keith Belk

Real time augmentation of USDA Yield Grades to beef carcasses using state-of-the-art video image analysis (VIA) instrumentation, Keith Belk

Reduction of bacterial populations on beef heads, tongues and three variety meats originating from bee heads/tongues, C.D. Smith,K.E. Belk,J.N. Sofos,G.R. Bellinger,G.C. Smith

Safety of food of ruminant origin, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga,J.D. Tatum

Screening of antimicrobials against Listeria monocytogenes in pork bologna, J. Samelis,K. Strohecker,J.N. Sofos,K.E. Belk,J.A. Scanga,G.C. Smith

The use of video image analysis and instrumentation to predict beef palatability, K.E. Belk,J.A. Scanga,A.M. Wyle,R.C. Cannell,D.M. Wulf,J.D. Tatum,J.O. Reagan,G.C. Smith

Traceback, traceability and source verification in the U.S. beef industry, G.C. Smith,J.N. Sofos,K.E. Belk,J.A. Scanga,J.D. Tatum

Vitamin E supplementation effects on beef retail, cut case-life and economic attributes in actual store conditions

Microbiological contamination of raw beef trimmings and ground beef., J A Scanga,A D Grona,Keith Belk,John N Sofos,G R Bellinger,Gary C Smith

Quantification of pork belly and boston butt quality attribute preferences of South Korean customers., M L Vonada,B S Bidner,Keith Belk,F K McKeith,W R Lloyd,M E O'Connor,Gary C Smith

Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination., R T Bacon,Keith Belk,John N Sofos,R P Clayton,J O Reagan,Gary C Smith

Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring., J A Scanga,R J Delmore,R P Ames,Keith Belk,Joseph Daryl Tatum,G C Smith

Implant strategies during feeding: impact on carcass grades and consumer acceptability., D L Roeber,R C Cannell,Keith Belk,R K Miller,Joseph Daryl Tatum,Gary C Smith

Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle., D L Roeber,R C Cannell,Keith Belk,Joseph Daryl Tatum,Gary C Smith

Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability., D J Vote,W J Platter,Joseph Daryl Tatum,Glenn R Schmidt,Keith Belk,Gary C Smith,N C Speer

Interventions to reduce microbiological contamination of beef variety meats., R J Delmore,John N Sofos,G R Schmidt,Keith Belk,W R Lloyd,G C Smith

A microbiological profile of domestic and imported beef raw materials destined for use in ground beef production, J.A. Scanga,G.R. Bellinger,K.E. Belk,G.C. Smith

An audit of retail beef loin steak tenderness conducted in eight US cities

An evaluation of the dual-component video image analysis system (VIASCAN?) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA Yield Grades, R.C. Cannell,J.D. Tatum,K.E. Belk,J.W. Wise,R.P. Clayton,G.C. Smith

An evaluation of the prototype portable HunterLab video imaging system (BeefCAM) as a tool to predict tenderness of beef carcasses using objective measures of lean and fat color, A.M. Wyle,R.C. Cannell,K.E. Belk,M. Goldberg,R. Riffle,G.C. Smith

Application of treatments to reduce contamination of pork variety meats, H.N. Zerby,K.E. Belk,M. Hardin,Wesley J Lloyd,J.N. Sofos,G.C. Smith

Application of treatments to reduce microbiological counts on beef variety meats, R.J. Delmore,J.N. Sofos,G.R. Schmidt,K.E. Belk,G.C. Smith

Beef quality assurance audits: Incidence of injection-site damage in top sirloin butts and in muscles of the round—1998, R.C. Cannell,G.C. Smith,K.E. Belk,J.D. Tatum,J.N. Sofos,G.R. Schmidt

Careful with that market cow!! The next time you see her may be at your favorite restaurant, G.C. Smith,R.C. Cannell,K.E. Belk,J.D. Tatum,D.S. Hale,W.R. Henning,G.L. Cowman

Case life of seven retail products from beef cattle supplemented with alpha-tocopheryl acetate

Commercial evaluation of multiple-sequential interventions for decontamination of beef carcasses, R.T. Bacon,J.N. Sofos,K.E. Belk,J.O. Reagan,G.C. Smith

Commercial evaluation of multiple-sequential interventions for decontamination of beef carcasses, R.T. Bacon,J.N. Sofos,K.E. Belk,J.O. Reagan,G.C. Smith

Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue

Developing benchmarks to familiarize cattle producers with the benefits and risks associated with grid pricing, R.L. Doherty,T.G. Field,J.D. Tatum,K.E. Belk,J.A. Scanga,G.C. Smith

Display life of fresh beef containing different levels of vitamin E and initial microbiological contamination, H.N. Zerby,K.E. Belk,J.N. Sofos,L.R. McDowell,S.N. Williams,G.C. Smith

Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield grades

Effectiveness of using the HunterLab BeefCam System to sort beef carcasses into differing product lines, across four different packing facilities and from both source verified and non-source verified fed cattle, based on projected tenderness of subsequently aged and cooked product, A.M. Wyle,R.C. Cannell,K.E. Belk,M. Goldberg,J. Hartnett,J.D. Tatum,G.C. Smith

Effects of age at castration, implant strategy and aging on the tenderness of longissimus muscle steaks derived from steers, late castrates and intact bulls, M.J. Martinez,K.E. Belk,J.D. Tatum,G.C. Smith

Effects of electrical stimulation on tenderness, color and quality attributes of the beef longissimus muscle, D.L. Roeber,R.C. Cannell,K.E. belk,J.D. Tatum,G.C. Smith

Effects of electrical stimulation on tenderness, color and quality attributes of the beef longissimus muscle, D.L. Roeber,R.C. Cannell,K.E. Belk,J.D. Tatum,G.C. Smith

Effects of muscle alpha-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia

Effects of postmortem aging on beef tenderness and aging guidelines to maximize tenderness of different beef subprimal cuts, P.D. Mies,K.E. Belk,J.D. Tatum,G.C. Smith

Effects of supranutritional oral supplementation with vitamin D3 and calcium to improve beef tenderness, J.A. Scanga,K.E. Belk,J.D. Tatum,M. Koohmaraie,G.C. Smith

Effects of three levels of alpha-tocopheryl acetate supplementation levels to feedlot cattle on performance of beef cuts during retail display, D.L. Roeber,K.E. Belk,J.D. Tatum,G.C. Smith

Efficacy of acidified sodium chlorite as a decontamination treatment for pork tongues, H.N. Zerby,K.E. Belk,J.N. Sofos,G.R. Schmidt,N. Kotrola,G.C. Smith

Emergency department evaluation and treatment of elbow and forearm injuries

Evaluation of multiple-hurdle microbiological interventions—to include pre-evisceration spray-washing and other technologies—for beef carcass decontamination, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Evaluations of the Canadian Vision system, the HunterLab Miniscan, the Minolta Colorimeter and the HunterLab/CSU BeefCam technologies for augmenting application of USDA yield and quality grades and for sorting carcasses for expected tenderness and/or palatability or their steaks, B.R. Schutte,H.G. Dolezal,J.B. Morgan,G.A. Kranzler,R.C. Cannell,J.D. Tatum,K.E. Belk,J.W. Wise,G.C. Smith

Extent of microbiological contamination on pork variety meats, H.N. Zerby,K.E. Belk,M. Hardin,Wesley J Lloyd,J.N. Sofos,G.C. Smith

Good manufacturing practices for improving the microbiological quality of beef variety meats, R.J. Delmore,J.N. Sofos,K.E. Belk,W.R. Lloyd,G.L. Bellinger,G.R. Schmidt,G.C. Smith

HACCP Training at Colorado State University. Proc, G.R. Schmidt,J.N. Sofos,E.A. Duffy,K.E. Belk,G.C. Smith

Identification of quality management practices to reduce the incidence of retail beef tenderness problems

Impact of feedlot growth promotant implant strategies on carcass grade characteristics and subsequent cooked beef palatability traits, when applied to small/medium framed 3-way British crossbred steers, D.L. Roeber,K.E. Belk,J.D. Tatum,G.C. Smith

Incidence of injection-site blemishes in beef top sirloin butts, R.C. Cannell,K.E. Belk,J.D. Tatum,J.N. Sofos,G.L. Cowman,M.T. Smith,G.C. Smith

Influence of sampling procedure, handling and storage on the microbiological status of fresh beef, L.M. Ware,M.L. Kain,J.N. Sofos,K.E. Belk,G.C. Smith

Influence of storage on bacterial numbers detected on sponges following beef carcass tissue sampling. 1999 CSU Beef Program Report, M.L. Kain,J.N. Sofos,K.E. Belk,G.C. Smith

Is It Working In Practice?, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Japanese perception of pork quality, R.K. Miller,K. Grones,C. Cloud,M. Vonada,Keith Belk,S. Moeller,F. McKeith,C. Fedler,K. Prusa,A. Carriquiry,D. Meisinger,R. Goodwin,J. Cravens,W.R. Lloyd,J. Morton

Levels of microbiological contamination of pork carcasses during slaughter, H.N. Zerby,K.E. Belk,M. Hardin,J.N. Sofos,G.C. Smith

Meeting the Challenge. . what can you do?, G.C. Smith,K.E. Belk

Microbial contamination of raw ingredients and location of process control points for the manufacturing of ground beef destined for sale at retail supermarkets, K.E. Belk,H.N. Zerby,W.R. Henning,J.N. Sofos,G.C. Smith

Microbiological contamination baselines of beef carcasses, wholesale cuts and retail cuts, M. Kain,J.N. Sofos,K.E. Belk,J.O. Reagan,G.C. Smith,D.R. Buege,W.P. Henning,J.B. Morgan,T.P. Ringkob,G.R. Bellinger

Microbiological contamination baselines of beef carcasses, wholesale cuts and retail cuts, M.L. Kain,J.N. Sofos,K.E. Belk,J.O. Reagan,G.C. Smith

Minimizing microbiological beef safety risks: potential for preharvest interventions, G.C. Smith,J.N. Sofos,K.E. Belk

Monfort Aims New Weapons At Contamination, R.T. Bacon,J.N. Sofos,K.E. Belk,G.C. Smith

Myths and facts about beef production using anabolic steroids as growth promotants, K.E. Belk,G.C. Smith

National pork retail microbiological baseline, E.A. Duffy,K.E. Belk,J.N. Sofos,G.C. Smith,G.R. Bellinger,A. Pape

New approaches for improving tenderness, quality and consistency of beef, J.D. Tatum,G.C. Smith,K.E. Belk

Pork consumer preference study—South Korea, Keith Belk

Processes to reduce contamination with pathogenic microorganisms in meat, J.N. Sofos,K.E. Belk,G.C. Smith

Reducing The Incidence of Dark Cutting Beef, J.A. Scanga,K.E. Belk,J.D. Tatum,Temple Grandin,G.C. Smith

Retail caselife and bacterial growth on the surface of ground beef in PVC film overwrap, in a modified atmosphere package or in a master package, A.D. Grona,K.E. Belk,J.N. Sofos,G.C. Smith

Sheep pathogen reduction interventions and animal production food safety practices, E.A. Duffy,S.B. LeValley,M.L. Kain,K.E. Belk,J.D. Tatum,J.N. Sofos,G.C. Smith,C.V. Kimberling

Sponging and excising as sampling procedures for fresh beef carcass tissue, L.M. Ware,M.L. Kain,J.N. Sofos,K.E. Belk,G.C. Smith

Techniques to identify palatable beef carcasses: HunterLab BeefCam, K.E. Belk

Use of various soaker-pads in retail packaging of beef steaks, D.L. Roeber,K.E. Belk,G.C. Smith

Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue., L M Ware,M L Kain,John N Sofos,Keith Belk,Gary C Smith

Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield grades., R C Cannell,Joseph Daryl Tatum,Keith Belk,J W Wise,R P Clayton,Gary C Smith

Emergency department evaluation and treatment of elbow and forearm injuries., LA Villarin,Jr,Keith Belk,R Freid

Case life of seven retail products from beef cattle supplemented with alpha-tocopheryl acetate., H N Zerby,Keith Belk,John N Sofos,L R McDowell,Gary C Smith

Identification of quality management practices to reduce the incidence of retail beef tenderness problems: development and evaluation of a prototype quality system to produce tender beef., Joseph Daryl Tatum,Keith Belk,M H George,Gary C Smith

An audit of retail beef loin steak tenderness conducted in eight U.S. cities., M H George,Joseph Daryl Tatum,Keith Belk,Gary C Smith

Effects of muscle a-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia., H N Zerby,Keith Belk,Jason Kee Ahola,John N Sofos,D M Schaefer,Jeri Morgan,Gary C Smith

A comparative evaluation of sponging and excising as sampling procedures for microbiological analysis of beef carcass tissue, L.M. Ware,M. Kain,J.N. Sofos,K.E. Belk,G.C. Smith

A microbiological profile of domestic and imported beef raw materials destined for use in ground beef production, J.A. Scanga,G.R. Bellinger,K.E. Belk,G.C. Smith

A microbiological profile of pork variety meats and intervention strategies for reducting microbiological contamination on pork variety meats, H.N. Zerby,R.J. Delmore,R. Murphree,K.E. Belk,J.N. Sofos,G.R. Schmidt,G.L. Bellinger,A. Pape,M. Hardin,Wesley J Lloyd,G.C. Smith

An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows

An evaluation of the dual-component video-image analysis system (VIASCAN?) as a predictor of beef carcass red meat yield percentage for augmenting application of USDA quality and yield grades, and as an on-line testing device for use in sorting beef carcasses according to tenderness and palatability, R.C. Cannell,J.D. Tatum,K.E. Belk,G.C. Smith

An evaluation of the portable HunterLab video imaging system (BeefCam) as a tool to predict tenderness of beef carcasses using objective measures of lean and fat color, A.M. Wyle,R.C. Cannell,K.E. Belk,M. Goldberg,R. Riffle,G.C. Smith

Bacterial counts and incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 detected on U.S. beef variety meats, R.J. Delmore,J.N. Sofos,G.R. Schmidt,K.E. Belk,G.C. Smith

Beef quality assurance audits: assays for presence of antibiotics in injection-site lesions from muscles in top sirloin butts and in rounds, G.C. Smith,R.C. Cannell,M.L. Kain,K.E. Belk,J.D. Tatum,J.N. Sofos,G.R. Schmidt

Beef quality assurance audits: incidence of injection-site damage in top sirloin butts and in muscles of the round, G.C. Smith,R.C. Cannell,K.E. Belk,J.D. Tatum,J.N. Sofos,G.R. Schmidt

Beef quality systems: application of TQM principles to produce tender beef, J.D. Tatum,K.E. Belk,G.C. Smith

Caselife of seven retail beef products from the carcasses of beef cattle supplemented with alpha-tocopheryl acetate, H.N. Zerby,K.E. Belk,J.N. Sofos,L.R. McDowell,S.N. Williams,G.C. Smith

Colorado beef quality assurance, D.L. Roeber,K.E. Belk,G.C. Smith,J.D. Tatum

Comparison of commercially available brand names of beef strip loin steaks, M.J. Martinez,K.E. Belk,G.C. Smith

Condition and cleanliness of live animals in relation to microbiological counts on cow carcasses, M.L. Kain,S.L. Kochevar,J.N. Sofos,K.E. Belk,C. Rossiter,J.O. Reagan,G.C. Smith

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat

Developing benchmarks to familiarize cattle producers with the benefits and risks associated with grid pricing, R.L. Doherty,T.G. Field,J.D. Tatum,K.E. Belk,G.C. Smith

Economic Implications of improved stability in beef, G.C. Smith,K.E. Belk,J.N. Sofos,J.D. Tatum,S.N. Williams

Effects of different types of retail packaging soaker-pads on retail beef weight loss and color, D.L. Roeber,K.E. Belk,G.C. Smith

Effects of initial microbiological contamination level on appearance and retail caselife of fresh beef steaks derived from cattle fed diets with different levels of vitamin E, H.N. Zerby,K.E. Belk,J.N. Sofos,L.R. McDowell,S.N. Williams,G.C. Smith

Effects of postmortem aging on beef tenderness and aging guidelines to maximize tenderness of different beef subprimal cuts, P.D. Mies,K.E. Belk,J.D. Tatum,G.C. Smith

Effects of vitamin E and initial microbiological counts on beef caselife, H.N. Zerby,K.E. Belk,J.N. Sofos,L.R. McDowell,S.N. Williams,G.C. Smith

Effects of vitamin E supplementation of feedlot steers on quality gains in retail store conditions, E.A. Westcott,R.L. Stubbs,J.B. Morgan,D.M. Schaefer,K.E. Belk,H.G. Dolezal,G.C. Smith

Factors contributing to the incidence of dark cutting beef

Impact of feedlot growth promotant implant strategies on carcass grade characteristics and subsequent cooked beef palatability traits, when applied to small/medium framed 3-way British crossbred steers, D.L. Roeber,K.E. Belk,J.D. Tatum,G.C. Smith

Influence of sampling procedure and stage of sampling on the microbiological status of fresh beef, L.M. Ware,M.L. Kain,J.N. Sofos,K.E. Belk,G.C. Smith

International perspective on food safety, G.C. Smith,K.E. Belk

International pork quality audit: impact on the pork industry now and in the future, G.C. Smith,K.E. Belk,J.D. Tatum

Intervention strategies for pork variety meats, H.N. Zerby,R.J. Delmore,K.E. Belk,J.N. Sofos,G.C. Smith

Interventions from the farm or feedlot to the food store: minimizing microbiological food safety risks, G.C. Smith,J.N. Sofos,K.E. Belk

Live animal characteristics and carcass contamination in cull dairy cows, M.L. Kain,S.L. Kochevar,J.N. Sofos,C. Rossiter,K.E. Belk,G.C. Smith

Managing dark cutters in the feedlot, J.A. Scanga,K.E. Belk,J.D. Tatum,Temple Grandin,G.C. Smith

Microbial mapping II. Determining microbiological counts on beef carcasses, wholesale cuts and retail cuts, to assist those in the fabrication, distribution and retailing sectors to deliver safe beef to retail customer, J.N. Sofos,M.L. Kain,K.E. Belk,G.C. Smith,D.R. Buege,W.P. Henning,J.B. Morgan,T.P. Ringkob,G.R. Bellinger

Microbial mapping of beef carcasses during slaughter—Phase I, J.N. Sofos,M.L. Kain,S.L. Kochevar,K.E. Belk,R.C. Cannell,G.C. Smith,D.R. Buege,S.C. Ingham,D.D. Hancock,J.B. Morgan,G.R. Bellinger,J.O. Reagan

Microbiological profile of pork variety meats, K.E. Belk,H.N. Zerby,J.N. Sofos,G.C. Smith

Microbiological sampling of hog carcasses, H.N. Zerby,K.E. Belk,J.N. Sofos,G.R. Schmidt,G.C. Smith

Microbiological sampling of hog carcasses, H.N. Zerby,K.E. Belk,J.N. Sofos,G.C. Smith

Minimizing microbiological food safety risks: potential for preslaughter (preharvest) interventions, J.N. Sofos,K.E. Belk,G.C. Smith

Pilot study for the national study, microbial mapping II, M.L. Kain,L.M. Ware,H.N. Zerby,R.C. Cannell,K.E. Belk,J.N. Sofos,G.C. Smith

Potential interactions between antioxidants and microbial meat quality, J.N. Sofos,L. Cabedo,H. Zerby,K.E. Belk,G.C. Smith

Reduction in microbiological counts of beef variety meats exposed to various decontamination treatments, R.J. Delmore,J.N. Sofos,G.R. Schmidt,K.E. Belk,G.C. Smith

Shipping, storage and sampling-sponge effects on bacterial numbers detected from pork carcass skin and fat surfaces, M.L. Kain,J.N. Sofos,H.N. Zerby,K.E. Belk,M.D. Hardin,G.C. Smith

Simulated instrument augmentation of USDA yield grade application to beef carcasses

Supplementation of cattle diets with vitamin D3 to improve beef tenderness or with vitamin E to improve beef color and caselife, G.C. Smith,S.N. Williams,J.N. Sofos,K.E. Belk,J.D. Tatum

The palatability analysis critical control points (PACCP) approach in the United States, J.D.Tatum Smith,K.E. Belk

Time and temperature effects on bacterial numbers detected on sponges used to sample beef carcass tissue, M.L. Kain,J.N. Sofos,K.E. Belk,G.C. Smith

Validation of frame size and muscle thickness standards for feeder cattle, A.D. Grona,J.D. Tatum,K.E. Belk,G.C. Smith

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat., G L Luchak,R K Miller,Keith Belk,D S Hale,S A Michaelsen,D D Johnson,R L West,F W Leak,H R Cross,J W Savell

An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows., G G Hilton,Joseph Daryl Tatum,S E Williams,Keith Belk,F L Williams,J W Wise,Gary C Smith

Factors contributing to the incidence of dark cutting beef., J A Scanga,Keith Belk,Joseph Daryl Tatum,Temple Grandin,Gary C Smith

Simulated instrument augmentation of USDA yield grade application to beef carcasses., Keith Belk,J A Scanga,Joseph Daryl Tatum,J W Wise,Gary C Smith

Ability of the HunterLab Color Vision System to augment grading accuracy and to predict tenderness of beef, R.C. Cannell,K.E. Belk,C.D. Bunting,J.D. Tatum,G.C. Smith

An evaluation of HunterLab Color Vision System (a VIA system) for use in improving grading accuracy and for augmenting application of USDA quality and yield grades and for use in predicting palatability and tenderness attributes of beef, R.C. Cannell,K.E. Belk,C.D. Bunting,H.N. Zerby,J.A. Scanga,M.H. George,J.W. Wise,J.D. Tatum,G.C. Smith

An overview of a TQM approach for improving beef tenderness, J.D. Tatum,M.H. George,K.E. Belk,G.C. Smith

Beef quality, consistency and safety: customer appreciation, K.E. Belk

Beef quality—past, present, future, G.C. Smith,J.D. Tatum,K.E. Belk

Branded beef—where, when, what and why, K.E. Belk,G.C. Smith

Development of a palatability assurance “critical control points” (PACCP) model to reduce the incidence of beef palatability problems, J.D. Tatum,M.H. George,K.E. Belk,G.C. Smith

Effects of age at castration, maturity, implant strategy and aging on the tenderness of longissimus muscle steaks derived from steers, late castrates and intact bulls, M.J. Martinez,K.E. Belk,J.D. Tatum,G.C. Smith

Effects of supplemental dietary vitamin E on meat and poultry quality, G.C. Smith,K.E. Belk,J.N. Sofos

Effects of vitamin E supplementation and high versus low initial microbial loads on retail display life of beef muscle, H.N. Zerby,K.E. Belk,J.N. Sofos,G.C. Smith

Factors contributing to the incidence of the dark cutting condition in beef carcasses and management strategies to prevent reductions in value due to the occurrence of dark cutters, J.A. Scanga,K.E. Belk,J.D. Tatum,Temple Grandin,G.C. Smith

Factors contributing to the incidence of the dark cutting condition in beef carcasses, and management strategies to prevent reductions in value due to the occurrence of dark cutters, J.A. Scanga,K.E. Belk,J.D. Tatum,G.C. Smith,Temple Grandin

Incidence, severity, amount of tissue affected and effect on histology, chemistry and tenderness of injection-site lesions in beef cuts from calves administered a control compound or one of seven chemical compounds, M.H. George,R.A. Ames,R.G. Glock,M.T. Smith,J.D. Tatum,K.E. Belk,G.C. Smith

Injection-sites: do they affect tenderness?, M.H. George,R.A. Ames,R.G. Glock,G.L. Cowman,M.T. Smith,J.D. Tatum,K.E. Belk,G.C. Smith

Microbiological sampling of hog carcasses, H.N. Zerby,J.N. Sofos,K.E. Belk,M.L. Kain,M.D. Hardin,G.R. Bellinger,G.C. Smith

Overview of a TQM approach for improving beef tenderness, J.D. Tatum,M.H. George,K.E. Belk,G.C. Smith,S.D. Belk,K. E.,J.A. Scanga

Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days

Project Summary: International Vitamin E Strategic Alliance—Tokyo, Japan, H.N. Zerby,J.K. Ahola,K.E. Belk,G.C. Smith,J.K. Tatum,J.B. Morgan,D.M. Schaefer,S.W. Neel,W. Radakovich,J.O. Reagan,M.J. Buyck

Retail caselife and bacterial growth on the surface of ground beef in modified atmosphere packaging, in PVC film overwrap or in a Master-Pak (PVC film overwrap within a secondary modified atmosphere package, A.D. Grona,K.E. Belk,J.N. Sofos,M.L. Kain,G.C. Smith

The effects of vitamin E on retail meat caselife; a commercial setting, E.A. Westcott,R.L. Stubbs,J.B. Morgan,D.M. Schaefer,K.E. Belk,H.G. Dolezal,G.C. Smith

The USDA beef quality grading system B-maturity grade change, C.A. Morris,J.W. Wise,K.E. Belk,R.R. Jones,G.C. Smith,H.C. Abraham

Tissue specific pentose-phosphate oxidative activity in Angus and Wagyu steers after extensive feeding, K.E. Belk,C.L. Lorenzen,J.W. Savell,S.K. Davis,J.F. Taylor,S.B. Smith,D.K. Lunt

Video imaging systems for composition and quality, K.E. Belk,R.C. Cannell,J.D. Tatum,G.C. Smith

Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days., T D Schnell,Keith Belk,Joseph Daryl Tatum,R K Miller,Gary C Smith

1995 Beef quality audit shows slight progress, K.E. Belk

An evaluation of HunterLab color vision system (a via system) for use in improving grading accuracy and for augmenting application of USDA quality and yield grades, and of the tendertec probe as an on-line testing device for use in sorting beef carcasses according to tenderness for use in development of a palatability assurance critical control points (PACCP) model to reduce the incidence of beef palatability problems, K.E. Belk,M.H. George,H.N. Zerby,J.A. Scanga,J.D. Tatum,J.W. Wise,G.C. Smith

Beef quality, consistency and safety: customer appreciation, K.E. Belk

Beef, Pork, and Lamb. Chapter 14. CAST report on beef, pork and lamb quality., K.E. Belk,H.R. Cross,L.A. Duewer,R.P. Garrett,K.E. Nelson

Factors related to USDA beef grading issues, K.E. Belk

Factors related to USDA beef grading issues, K.E. Belk

Global Strategies of beef marketing, K.E. Belk

Identification and implementation of critical control points (CCPs) and detection and control of external pathogens, through microbial mapping—phase I. Final report to the, J.N. Sofos,S.L. Kochevar,K.E. Belk,G.C. Smith

International segment—domestic and international vitamin E shelf life strategic alliance, H.N. Zerby,J.K. Ahola,K.E. Belk,G.C. Smith,J.D. Tatum,J.B. Morgan,D.M. Schaefer,S.W. Neel,W. Radakovich,J.O. Reagan,J.J. Buyck

Meat Minutes: Bovine Spongiform Encephalopathy (BSE, H.N. Zerby,K.E. Belk

On-Line Evaluation of Meat by H. J. Swatland. Lebensmittel—Wissenschaft &—Technologie, K.E. Belk

Palatability attributes of longissimus steaks from female bovine carcasses differing in maturity and marbling score, G.G. Hilton,J.D. Tatum,S.E. Williams,K.E. Belk,J.W. Wise,F.L. Williams,G.C. Smith

Proceedings of the 8th World Brahman Congress (El Ganado Brahman en el Umbral del Siglo XXI, Keith Belk

Relationship of feeding a high-concentrate diet to cull cows for up to 56 days on performance, carcass traits and beef palatability, T.D. Schnell,K.E. Belk,J.D. Tatum,R.K. Miller,G.C. Smith

Status of applied research on instrument assessment of composition since completion of the 1994, K.E. Belk,J.D. Tatum,H.G. Dolezal,J.B. Morgan,G.C. Smith

The International Beef Quality Audit: a foreign market audit of U.S, J.A. Sherbeck,S.K. Fitzgerald,C.C. Kukay,J.B. Morgan,K.E. Belk,S.W. Neel,G.C. Smith

A foreign market audit of U.S. beef. The final report of the international beef quality audit--1994, J.B. Morgan,G.C. Smith,J.A. Sherbeck,S.K. Fitzgerald,C.C. Kukay,S.W. Neel,K.E. Belk

OBJECTIVE MEASUREMENTS OF CARCASS AND MEAT QUALITY

Thiobarbituric acid values of fresh beef roasts cooked with various foodservice oven methods, K.E.Belk Nurmahmudi,R.K. Miller

Draft Standard for Bovine Carcasses and Cuts. Prepared for: The Working Party on Standardization of Perishable Produce and Quality Development. Meeting of Experts on Standardization of Meat (Porcine, Bovine, and Poultry). , Keith Belk

Objective measurements of carcass and meat quality., H R Cross,Keith Belk

USDA Technical Data Supplement (S-1) for the Pork Export Enhancement Program (EEP) to Countries of the Former Soviet Union., K.E. Belk

Flavor attributes and microbial levels of fresh beef roasts cooked with varying foodservice methodology, Keith Belk,R.K. Miller,L.L. Evans,S.P. Liu,G.R. Acuff

NATIONAL BEEF QUALITY AUDIT - SURVEY OF PRODUCER-RELATED DEFECTS AND CARCASS QUALITY AND QUANTITY ATTRIBUTES

Palatability of beef roasts prepared with different foodservice cooking methods, K.E. Belk,G.L. Luchak,R.K. Miller

Physical characteristics of beef roasts prepared with different foodservice cooking methods, K.E. Belk,G.L. Luchak,R.K. Miller

Special Report: Agricultural Marketing Service International Activities, S.K. Fitzgerald,K.E. Belk,J.W. Wise

TISSUE-SPECIFIC ACTIVITY OF PENTOSE CYCLE OXIDATIVE-ENZYMES DURING FEEDER LAMB DEVELOPMENT

Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb development., Keith Belk,J W Savell,Sandra K Davis,J F Taylor,J E Womack,S B Smith

National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes., C L Lorenzen,D S Hale,D B Griffin,J W Savell,Keith Belk,T L Frederick,M F Miller,Tai Montgomery,Gary C Smith

Cooking characteristics of USDA Choice versus Select retail beef cuts, G.L. Luchak,R.K. Miller,K.E. Belk,D.S. Hale,H.R. Cross

DEVELOPMENT OF A MULTIVARIATE YIELD GRADE EQUATION TO PREDICT COMPOSITIONAL TRAITS IN MATURE COW CARCASSES

DEVELOPMENT OF A QUANTITATIVE QUALITY GRADING SYSTEM FOR MATURE COW CARCASSES

Development of lamb classification and production systems to facilitate marketing based on carcass cutability. A final report, R.P. Garrett,K.E. Belk,J.W. Savell,J.W. Edwards,H.R. Cross

Low quality grades—Effects of implants on maturity, marbling and incidence of dark-cutting beef, K.E. Belk,J.W. Savell

Objective measurements of carcass and meat quality, H.R. Cross,K.E. Belk

Tissue specific activity of Pentose-phosphate oxidative enzymes during feeder lamb development, K.E. Belk,J.W. Savell,S.B. Smith,J.J. Taylor,S.K. Davis,J.E. Womack

Development of a multivariate yield grade equation to predict compositional traits in mature cow carcasses., R R Hodgson,Keith Belk,J W Savell,H R Cross,F L Williams

Development of a quantitative quality grading system for mature cow carcasses., R R Hodgson,Keith Belk,J W Savell,H R Cross,F L Williams

Beef cookery guidelines for foodservice, K.E. Belk,R.K. Miller,G.R. Acuff,L.C. Rockwell

Beef cookery guidelines for foodservice: A final report, K.E. Belk,R.K. Miller,S.P. Liu,L.L. Evans,G.R. Acuff,J.T. Keeton

DEPOSITION AND DISTRIBUTION OF CARCASS FAT FOR STEERS DIFFERING IN FRAME SIZE AND MUSCLE THICKNESS

Development of a new, quantitative quality grading system for mature cow carcasses, K.E. Belk,R.R. Hodgson,J.W. Savell

Sodium lactate treated roast beef to prolong storage and enhance palatability, L.L. Evans,D.A. Pagach,K.E. Belk,R.K. Miller

Deposition and distribution of carcass fat for steers differing in frame size and muscle thickness., Keith Belk,Joseph Daryl Tatum,F L Williams,Jr

Factors involved in the deforestation of tropical forests. Prepared for the National Cattlemen’s Association by the Meats and Muscle Biology Section, K.E. Belk,N.O. Huerta-Leidenz,H.R. Cross

Land use - Deforestation, K.E. Belk,H.R. Cross,N.O. Huerta

The EEC ban against growth promoting hormones: A scientific review. Prepared for the Meat Export Federation by the Meats and Muscle Biology Section, S.S. Collins,K.E. Belk,H.R. Cross,G.C. Smith

Tropical rainforest conversion: Global impact and implications for the U, K.E. Belk,N.O. Huerta-Leidenz,H.R. Cross

Effects of sex-class, USDA yield grade and USDA quality grade on the intermuscular fat trim from four beef primal cuts, D.K. Jones,J.W. Savell,H.R. Cross,K.E. Belk

Effects of trenbolone acetate, estrogens on steers explored, K.E. Belk,H.R. Cross,D. Nash

THE EEC BAN AGAINST GROWTH-PROMOTING HORMONES

Effects of anabolic growth promotants on beef carcass merit. Prepared for Hoechst-Roussel Agri-Vet, Inc. by the Meats and Muscle Biology Section, K.E. Belk,H.R. Cross

Effects of feeder cattle frame size and muscle thickness on fat distribution in the beef carcass, K.E. Belk,J.D. Tatum,F.L. Williams

Effects of feeder cattle frame size and muscle thickness on the relative growth patterns of fat in the wholesale cuts, K.E. Belk,J.D. Tatum,F.L. Williams

Tips for bulk meat buying, K.E. Belk,J.D. Tatum