University of Georgia

A website from the College of Agricultural and Environmental Sciences

Stelzleni Meat Science Laboratory

UGA CAES Meat Science and Technology Center

Incorporation of Antimicrobials in Ground Beef Processing: Efficacy against Salmonella and Effects of Shelf-life, Quality, and Sensory Traits

Study conducted by Dr. Stelzleni and Mr. Ponrajan – See publications for manuscripts resulting from this project (1)

Buffered Vinegar and LVA+SDS

rmc_2012_salmonella_gb.pptxDownload
Incorporation of Antimicrobials in Ground Beef Processing – Slide 1
Incorporation of Antimicrobials in Ground Beef Processing – Slide 2
Incorporation of Antimicrobials in Ground Beef Processing – Slide 3
Incorporation of Antimicrobials in Ground Beef Processing – Slide 4
Incorporation of Antimicrobials in Ground Beef Processing – Slide 5
Incorporation of Antimicrobials in Ground Beef Processing – Slide 6
Incorporation of Antimicrobials in Ground Beef Processing – Slide 7
Incorporation of Antimicrobials in Ground Beef Processing – Slide 8
Incorporation of Antimicrobials in Ground Beef Processing – Slide 9
Incorporation of Antimicrobials in Ground Beef Processing – Slide 10
Incorporation of Antimicrobials in Ground Beef Processing – Slide 11
Incorporation of Antimicrobials in Ground Beef Processing – Slide 12
Incorporation of Antimicrobials in Ground Beef Processing – Slide 13
Incorporation of Antimicrobials in Ground Beef Processing – Slide 14
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