Articles: PubMed:Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters. PubMed:Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines. PubMed:Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. PubMed:Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. PubMed:Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets. PubMed:Tenderization effect of soy sauce on beef M. biceps femoris. PubMed:Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef. PubMed:Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts. PubMed:Severe pepper allergy in a young child. PubMed:Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade. PubMed:Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators. PubMed:Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. PubMed:Effect of beef product physical structure on Salmonella thermal inactivation. PubMed:Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky. PubMed:Effect of marinades on the formation of heterocyclic amines in grilled beef steaks. PubMed:Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef. PubMed:Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. PubMed:A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky. PubMed:Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts. PubMed:Outbreak of Escherichia coli O157:H7 infections associated with nonintact blade-tenderized frozen steaks sold by door-to-door vendors. PubMed:Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades. PubMed:Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky. PubMed:Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage. PubMed:The tenderisation of shin beef using a citrus juice marinade. PubMed:Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades. PubMed:Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation. PubMed:Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity. PubMed:Tenderizing effect of wine vinegar marinade on beef round.