beef marinade

beef marinade PubMed: Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters. PubMed: Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines. PubMed: Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. PubMed: Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. PubMed: Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets. PubMed: Tenderization effect of soy sauce on beef M. biceps femoris. PubMed: Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef. PubMed: Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts. PubMed: Severe pepper allergy in a young child. PubMed: Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade. PubMed: Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators. PubMed: Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. PubMed: Effect of beef product physical structure on Salmonella thermal inactivation. PubMed: Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky. PubMed: Effect of marinades on the formation of heterocyclic amines in grilled beef steaks. PubMed: Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. PubMed: Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. PubMed: A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky. PubMed: Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts. PubMed: Outbreak of Escherichia coli O157:H7 infections associated with nonintact blade-tenderized frozen steaks sold by door-to-door vendors. PubMed: Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades. PubMed: Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky. PubMed: Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage. PubMed: The tenderisation of shin beef using a citrus juice marinade. PubMed: Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades. PubMed: Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation. PubMed: Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity. PubMed: Tenderizing effect of wine vinegar marinade on beef round.