Keywords: گوشت چرخ کرده; Bull trim; Cooked color; Ground beef; Precooked; Reheated;
مقالات ISI گوشت چرخ کرده (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: گوشت چرخ کرده; Salmonella; Escherichia coli; Lethality; Ground beef; Surrogates;
Keywords: گوشت چرخ کرده; Salmonella; Bacteriophage; Lactic acid; Peroxyacetic acid; Ultraviolet light; Ground beef;
Keywords: گوشت چرخ کرده; Antimicrobial resistance; Escherichia coli; Ground beef; Quantitative microbial exposure assessment;
Keywords: گوشت چرخ کرده; Poly-lactic acid; Bunium percicum; Mentha piperita; Ground beef;
Keywords: گوشت چرخ کرده; Edible coating; Apple peel; Carboxymethylcellulose; Microfluidization; Ground beef;
Keywords: گوشت چرخ کرده; distillers grains; fatty acid composition; ground beef; lipid oxidation; rosemary and green tea extract;
Keywords: گوشت چرخ کرده; Salmonella; Bacteriophage; Ground beef; Ground pork; Ground turkey; Ground chicken;
Keywords: گوشت چرخ کرده; Artisan foods; Fat content; Fat quality; Ground beef; Murcia's meat pie;
Keywords: گوشت چرخ کرده; Blood lipids; Fatty acids; Physical activity; Ground beef; Heart diseaseCHD, coronary heart disease; HDL-C, high-density lipoprotein cholesterol; LDL-C, low-density lipoprotein cholesterol; Lp(a), lipoprotein a; MUFA, monounsaturated fatty acid(s); SFA, s
Keywords: گوشت چرخ کرده; Ground beef; Irradiation; Cinnamaldehyde; Antioxidant; Sodium pyrophosphate; Combined treatments; EO; essential oil; TVBN; total volatile basic nitrogen; PV; peroxide value;
Keywords: گوشت چرخ کرده; Ground beef; Sodium bicarbonate; Potassium bicarbonate; Sodium chloride; Texture analysis; Color analysis; pH; Water holding capacity
Keywords: گوشت چرخ کرده; Ground beef; Sensory attributes; Metabolomics; Multivariate analysis;
Keywords: گوشت چرخ کرده; Gamma radiation; STEC; Ground beef; Virulence factors; Surrogates
Keywords: گوشت چرخ کرده; Ground beef; Meat color; Oxidation; Beef chuck muscle;
Keywords: گوشت چرخ کرده; Fatty acids; Ground beef; GC/MS/O; Sensory; Shelf-life;
Keywords: گوشت چرخ کرده; Salmonella; Risk assessment; Ground beef; Lymph node; Carcass surface; Cattle;
Keywords: گوشت چرخ کرده; Antibiotics; Chicken; Ground beef; Milk; Pharmaceuticals; Residues;
Keywords: گوشت چرخ کرده; lauric arginate; Escherichia coli; Salmonella; ground beef; instrumental color;
Keywords: گوشت چرخ کرده; Aging; Display color; Ground beef; Quality grade; Subprimal type
Keywords: گوشت چرخ کرده; VTEC; Beef; Virulence; Hide; Carcass; Ground beef
Keywords: گوشت چرخ کرده; Ground beef; Packaging; Temperature abuse; Shelf-life; Spoilage
Keywords: گوشت چرخ کرده; Ground beef; High hydrostatic pressure; Phosvitin; Lipid oxidation; Protein oxidation;
Keywords: گوشت چرخ کرده; Ground beef; Beef loin steaks; Premature browning; Oxymyoglobin; Oxygen; Ingredients;
Keywords: گوشت چرخ کرده; Antioxidant activity; Nutritional property; Edible plants; Lipid oxidation; Ground beef;
Keywords: گوشت چرخ کرده; Canada; Germany; Ground beef; Potatoes; Toilet paper; Yoghurt
Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli (STEC) isolated from retail ground beef in Santiago, Chile
Keywords: گوشت چرخ کرده; Non-O157; STEC; Stx; Ground beef; big six;
Growth delay analysis of heat-injured Salmonella Enteritidis in ground beef by real-time PCR
Keywords: گوشت چرخ کرده; Salmonella; Heat injured; Growth delay analysis; Real-time PCR; Ground beef;
Detection of Shiga toxin-producing Escherichia coli (STEC) in ground beef and bean sprouts: Evaluation of culture enrichment conditions
Keywords: گوشت چرخ کرده; STEC; Enrichment medium; Sprouts; Ground beef; Real-time PCR; ISO/TS 13136:2012;
High-resolution melt curve PCR assay for specific detection of E. coli O157:H7 in beef
Keywords: گوشت چرخ کرده; E. coli O157:H7; Ground beef; High resolution melt curve (HRM) PCR; Immunomagnetic separation; uidA;
Modeling the inactivation of Escherichia coli O157:H7 and Uropathogenic E. coli in ground beef by high pressure processing and citral
Keywords: گوشت چرخ کرده; Modeling; High pressure processing; Citral; E. coli O157:H7; Uropathogenic E. coli; Ground beef;
Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures
Keywords: گوشت چرخ کرده; Cinnamon; Cloves; Essential oil; Listeria monocytogenes; Ground beef
Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage
Keywords: گوشت چرخ کرده; HPP; Pressure cycling; Escherichia coli O157:H7; Ground beef
Changes in U.S. consumer response to food safety recalls in the shadow of a BSE scare
Keywords: گوشت چرخ کرده; Consumer demand; Regulatory power; Food safety; Ground beef; Recall; Q1; D1;
Shiga toxin-producing Escherichia coli in food: Incidence, ecology, and detection strategies
Keywords: گوشت چرخ کرده; Escherichia coli; Detection; Adulterant; Ground beef;
Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing
Keywords: گوشت چرخ کرده; High pressure processing; Ground beef; Shiga toxin-producing E. coli; Virulence factors; Surrogates;
The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties
Keywords: گوشت چرخ کرده; High-pressure processing; Shiga toxin-producing Escherichia coli (STEC); Ground beef; Intervention
Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef
Keywords: گوشت چرخ کرده; High pressure; Shiga toxin-producing Escherichia. coli; ‘Big six’ and O157:H7 STEC; Ground beef
Fat removal with hydrolyzed corn starch for real-time qPCR detection of Salmonella enterica in ground beef in 4.5 hours without enrichment
Keywords: گوشت چرخ کرده; Salmonella enterica serovar Enteritidis; Ground beef; Real-time quantitative PCR; Coated activated carbon; Hydrolyzed corn starch; Milk proteins;
Use of β-cyclodextrin and activated carbon for quantification of Salmonella enterica ser. Enteritidis from ground beef by conventional PCR without enrichment
Keywords: گوشت چرخ کرده; β-Cyclodextrin; Activated carbon; Ground beef; PCR; Salmonella
Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR
Keywords: گوشت چرخ کرده; Propidium monoazide; Real-time PCR; Viable Escherichia coli O157:H7; Ground beef
Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers
Keywords: گوشت چرخ کرده; Ground beef; Hamburgers; Consumers; 75% O2 MAP; Shigatoxigenic Escherichia coli (STEC); Premature browning;
Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties
Keywords: گوشت چرخ کرده; Ground beef; Salmonella Typhimurium; Antimicrobial; Shelf life; Sensory;
Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective
Keywords: گوشت چرخ کرده; Traceability; Beef; Ground beef; Food safety; Animal disease;
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols
Keywords: گوشت چرخ کرده; Listeria monocytogenes; Ground beef; Sodium chloride; Apple polyphenols; Heat resistance; Microbial food safety
The physiologic state of Escherichia coli O157:H7 does not affect its detection in two commercial real-time PCR-based tests
Keywords: گوشت چرخ کرده; Escherichia coli O157:H7; Ground beef; Molecular detection; Inoculation
Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy
Keywords: گوشت چرخ کرده; Foodborne pathogens; Radio frequency energy; Cooking; Ground beef
Improved determination of 2-dodecylcyclobutanone in irradiated ground beef patties by gas-chromatography-mass-spectrometry (GC/MS) coupled with solid-phase microextraction (SPME) technique
Keywords: گوشت چرخ کرده; Irradiation; Ground beef; DCB; HS-SPME; GC/MS;
Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability
Keywords: گوشت چرخ کرده; Noni; Ground beef; Visual color; Antioxidant
Non-O157 Shiga toxin-producing Escherichia coli in retail ground beef and pork in the Washington D.C. area
Keywords: گوشت چرخ کرده; Non-O157 STEC; Prevalence; Ground beef; Ground pork; Virulence;