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Keyword [beef]
Result: 41 - 60 | Page: 3 of 5
41. Using serum chemistry profiles to predict beef tenderness for the purpose of on-line instrument grading
42. Nutritional and metabolic factors influencing reproductive efficiency of grazing beef cattle
43. The Prevalence of Escherichia. coli O157:H7 in small scale cow-calf operations in Louisiana
44. Survival and persistence of foodborne pathogens in food residues on packaging materials and reduction of Escherichia coli O157:H7 and Salmonella in beef trimmings
45. Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces
46. Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues
47. Estrous synchronization in beef heifers using progesterone intravaginal insert CIDR and a two-injection system of prostaglandin (ProstaMate and progesterone-estradiol) in conjunction with time breeding regimen
48. Evaluation of the metabolic response, blood chemistry profile, and cardiac morphology of beef heifers supplemented with zilpaterol hydrochloride followed by an endocrine induced stress challenge
49. Enumeration of total airborne bacteria, yeast and mold contaminants and identification of Escherichia coli O157:H7, Listeria spp., Salmonella spp., and Staphylococcus spp. in a beef and pork slaughter facility
50. Effects of lactate dehydrogenase haplotypes and body condition on beef cow production
51. Prevalence and distribution of Escherichia coli O157 among finishing beef cattle supplemented with Lactobacillus-based direct-fed microbials
52. Effects of power ultrasound treatments on properties of Longissimus beef muscle
53. Development of a multiplex PCR assay for simultaneous detection of Escherichia coli O157:H7 and Salmonella from beef
54. Escherichia coli O157:H7 attachment, survival, growth, and control on stainless steel and in meat brining solutions and its thermal inactivation in non-intact beef
55. Escherichia coli O157:H7 and Salmonella spp. risk assessments for the production and cooking of restructured beef steaks
56. Evaluation of serum insulin-like growth factor binding proteins and the insulin-like growth factor binding protein-2 locus for potential associations with growth, carcass merit and meat quality in beef cattle
57. Quantitative detection of Escherichia coli O157:H7 in ground beef by the polymerase chain reaction incorporating immunomagnetic separation
58. Genetics factors in postmortem muscle metabolism that influence beef tenderness
59. Genetic analysis of production traits for improvement of national beef cattle genetic evaluations: Mature weight, body condition score, hip height, birth weight, and weaning weight
60. Investigation of nutritional and metabolic regulators of puberty in dairy and beef heifers
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