Minced Beef

Prevalence of Escherichia coli O157:H7 in industrial minced beef
Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs
Verocytotoxin-producing Escherichia coli O157 in minced beef and dairy products in Italy
Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republ...
The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs
Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef.
Antibiotic Resistance Patterns of Enterococci and Occurrence of Vancomycin-Resistant Enterococci in Raw Minced Beef and Pork in Germ...
High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle
The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during r...