Kastner CL - Search Results

1

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

Reagan JO, Acuff GR, Buege DR, Buyck MJ, Dickson JS, Kastner CL, Marsden JL, Morgan JB, Nickelson R 2nd, Smith GC, Sofos JN. Reagan JO, et al. Among authors: kastner cl. J Food Prot. 1996 Jul;59(7):751-756. doi: 10.4315/0362-028X-59.7.751. J Food Prot. 1996. PMID: 31159091 Free article.

2

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry ^†.

Karr KJ, Boyle EAE, Kastner CL, Marsden JL, Phebus RK, Prasai RK, Pruett WP Jr, Garcia Zepeda CM. Karr KJ, et al. Among authors: kastner cl. J Food Prot. 1996 Jul;59(7):778-780. doi: 10.4315/0362-028X-59.7.778. J Food Prot. 1996. PMID: 31159083 Free article.

3

Effectiveness of a laboratory-scale vertical tower static chamber steam pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue.

Retzlaff D, Phebus R, Nutsch A, Riemann J, Kastner C, Marsden J. Retzlaff D, et al. J Food Prot. 2004 Aug;67(8):1630-3. doi: 10.4315/0362-028x-67.8.1630. J Food Prot. 2004. PMID: 15330526 Free article.

4

Effectiveness of Trimming and/or Washing on Microbiological Quality of Beef Carcasses.

Prasai RK, Phebus RK, Garcia Zepeda CM, Kastner CL, Boyle AE, Fung DYC. Prasai RK, et al. Among authors: kastner cl. J Food Prot. 1995 Oct;58(10):1114-1117. doi: 10.4315/0362-028X-58.10.1114. J Food Prot. 1995. PMID: 31137376 Free article.

5

Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork.

Thippareddi H, Juneja VK, Phebus RK, Marsden JL, Kastner CL. Thippareddi H, et al. Among authors: kastner cl. J Food Prot. 2003 Mar;66(3):376-81. doi: 10.4315/0362-028x-66.3.376. J Food Prot. 2003. PMID: 12636288 Free article.

6

Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.

Retzlaff D, Phebus R, Kastner C, Marsden J. Retzlaff D, et al. Foodborne Pathog Dis. 2005 Summer;2(2):146-51. doi: 10.1089/fpd.2005.2.146. Foodborne Pathog Dis. 2005. PMID: 15992309

7

Hot-Fat Trimming Effects on the Microbiological Quality of Beef Carcasses and Subprimals.

Prasai RK, Campbell RE, Vogt LR, Kastner CL, Fung DYC. Prasai RK, et al. Among authors: kastner cl. J Food Prot. 1995 Sep;58(9):990-992. doi: 10.4315/0362-028X-58.9.990. J Food Prot. 1995. PMID: 31137411 Free article.

8

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage.

Prasai RK, Kastner CL, Kenney PB, Kropf DH, Fung DYC, Mease LE, Vogt LR, Johnson DE. Prasai RK, et al. Among authors: kastner cl. J Food Prot. 1997 Jul;60(7):795-798. doi: 10.4315/0362-028X-60.7.795. J Food Prot. 1997. PMID: 31026884 Free article.

9

Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication.

Kenney PB, Prasai RK, Campbell RE, Kastner CL, Fung DYC. Kenney PB, et al. Among authors: kastner cl. J Food Prot. 1995 Jun;58(6):633-638. doi: 10.4315/0362-028X-58.6.633. J Food Prot. 1995. PMID: 31137437 Free article.

10

Aroma Profile of Subprimals From Beef Carcasses Decontaminated With Chlorine and Lactic Acid.

García Zepeda CM, Kastner CL, Kenney PB, Campbell RE, Schwenke JR. García Zepeda CM, et al. Among authors: kastner cl. J Food Prot. 1994 Aug;57(8):674-678. doi: 10.4315/0362-028X-57.8.674. J Food Prot. 1994. PMID: 31121764 Free article.

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