Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye

Maria Calle Madrid; Ana Porto Fett; Jon Luchansky; Harshavardan Thippareddy

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye

Maria Calle Madrid, Ana Porto Fett, Jon Luchansky, Harshavardan Thippareddy

Veterinary Medicine

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	2126–2135
Journal	Journal of Food Protection
State	Published - May 2015

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@article{8107820bd5af45c6be60c77e5ec3326d,

title = "Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye",

author = "{Calle Madrid}, Maria and Fett, {Ana Porto} and Jon Luchansky and Harshavardan Thippareddy",

year = "2015",

month = may,

language = "English",

pages = "2126–2135",

journal = "Journal of Food Protection",

publisher = "International Association of Food Protection",

}

TY - JOUR

T1 - Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye

AU - Calle Madrid, Maria

AU - Fett, Ana Porto

AU - Luchansky, Jon

AU - Thippareddy, Harshavardan

PY - 2015/5

Y1 - 2015/5

M3 - Article

SP - 2126

EP - 2135

JO - Journal of Food Protection

JF - Journal of Food Protection

ER -

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella spp. in Mechanically Tenderized Rib Eye

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