Johnson ZB - Search Results

1

Reduction of microorganisms in ground beef using multiple intervention technology.

Pohlman FW, Stivarius MR, McElyea KS, Johnson ZB, Johnson MG. Pohlman FW, et al. Among authors: johnson zb, johnson mg. Meat Sci. 2002 Jul;61(3):315-22. doi: 10.1016/s0309-1740(01)00199-1. Meat Sci. 2002. PMID: 22060856

2

The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef.

Pohlman FW, Stivarius MR, McElyea KS, Johnson ZB, Johnson MG. Pohlman FW, et al. Among authors: johnson zb, johnson mg. Meat Sci. 2002 Jul;61(3):307-13. doi: 10.1016/s0309-1740(01)00198-x. Meat Sci. 2002. PMID: 22060855

3

Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls.

Baublits RT, Brown AH Jr, Pohlman FW, Rule DC, Johnson ZB, Onks DO, Murrieta CM, Richards CJ, Loveday HD, Sandelin BA, Pugh RB. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2006 Jan;72(1):100-7. doi: 10.1016/j.meatsci.2005.06.007. Epub 2005 Aug 5. Meat Sci. 2006. PMID: 22061379

4

Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2006 Mar;72(3):404-14. doi: 10.1016/j.meatsci.2005.08.006. Epub 2005 Sep 28. Meat Sci. 2006. PMID: 22061724

5

Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2006 Mar;72(3):503-12. doi: 10.1016/j.meatsci.2005.08.018. Epub 2005 Oct 19. Meat Sci. 2006. PMID: 22061734

6

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.

Baublits RT, Pohlman FW, Brown AH Jr, Yancey EJ, Johnson ZB. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2006 Apr;72(4):704-12. doi: 10.1016/j.meatsci.2005.09.023. Epub 2005 Nov 28. Meat Sci. 2006. PMID: 22061883

7

Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls.

Baublits RT, Brown AH Jr, Pohlman FW, Johnson ZB, Onks DO, Loveday HD, Morrow RE, Sandelin BA, Coblentz WK, Richards CJ, Pugh RB. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2004 Oct;68(2):297-303. doi: 10.1016/j.meatsci.2004.03.009. Meat Sci. 2004. PMID: 22062240

8

Injection of conjugated linoleic acid into beef strip loins.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB, Proctor A, Sawyer J, Dias-Morse P, Galloway DL. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2007 Jan;75(1):84-93. doi: 10.1016/j.meatsci.2006.07.006. Epub 2006 Sep 8. Meat Sci. 2007. PMID: 22063415

9

Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions.

Jimenez-Villarreal JR, Pohlman FW, Johnson ZB, Brown AH Jr. Jimenez-Villarreal JR, et al. Among authors: johnson zb. Meat Sci. 2003 Oct;65(2):885-91. doi: 10.1016/S0309-1740(02)00295-4. Meat Sci. 2003. PMID: 22063452

10

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics.

Baublits RT, Pohlman FW, Brown AH Jr, Johnson ZB. Baublits RT, et al. Among authors: johnson zb. Meat Sci. 2005 Jun;70(2):205-14. doi: 10.1016/j.meatsci.2004.12.011. Epub 2005 Mar 4. Meat Sci. 2005. PMID: 22063476

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