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Stivarius, M. R., Pohlman, F. W., McElyea, K. S., & Apple, J. K. (2002). Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Science, 60(3), 299-305.
Stivarius, M. R., et al. "Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide." Meat Science 60.3 (2002): 299-305.
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MR Stivarius, FW Pohlman, KS McElyea, JK Apple - Meat Science, 2002 - Elsevier

Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide.

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The effects of beef trimming decontamination with ozone and chlorine dioxide on ground beef microbial, color and odor characteristics were studied. Beef trimmings were inoculated …

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