Chancey, C C <br/><br/>
Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions.  [electronic resource] 

 -  Journal of food protection  Oct 2013 
 - 1778-83 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-12-566  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Escherichia coli O157--growth & development<br/>Food Contamination--analysis<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Preservation--methods<br/>Humans<br/>Lactic Acid--pharmacology<br/>Meat--microbiology<br/>Microbial Viability<br/>Temperature<br/>Time Factors