# positions[].organizations[].parent[].label
College of Agriculture and Life Sciences

# positions[].organizations[].parent[].label
College of Agriculture and Life Sciences

# keywords[]
Ryanodine Receptor Calcium Release Channel

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# educationAndTraining[].organization.label
University of Nebraska–Lincoln - (Lincoln, United States)

# awardsAndHonors[].label
Young Animal Science Leader Outstanding Teacher Award

# publications[].label
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products.

# publications[].label
Reduced-fat bologna manufactured with poultry skin connective tissue gel.

# publications[].label
A survey of nitrate and nitrite concentrations in conventional and organic-labeled raw vegetables at retail.

# publications[].label
Evaluation of Duroc- vs. Pietrain-sired pigs for carcass and meat quality measures.

# publications[].label
Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States.

# publications[].label
Experimental use of a gas sensor-based instrument for differentiation of Escherichia coli O157:H7 from non-O157:H7 Escherichia coli field isolates.

# publications[].label
KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE

# publications[].label
Pork Skin Connective Tissue Gel Utilization in ReducedFat Bologna

# publications[].label
Differentiation of Escherichia coli O157:H7 from non-O157:H7 E. coli serotypes using a gas sensor-based, computer-controlled detection system

# publications[].label
Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level.

# publications[].label
Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Proteinbased Edible Casings

# publications[].label
Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.

# publications[].label
Animal science program accreditation? This is the future.

# publications[].label
Detection of E. coli O157:H7 using a miniaturized surface plasmon resonance biosensor

# publications[].label
Effects of Message Framing and Information Source on Consumers' Attitudes toward an Amino Acid-Based Alternative Meat Curing System.

# publications[].label
"Evaluation of Additional Cooking Procedures To Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products," A Comment on: J. Food Prot. 74(10):1741-1745 (2011) Response

# publications[].label
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.

# publications[].label
Reducing Pathogenic Escherichia coli Surrogates on Fresh Beef Cuts by Water-Reducing Antimicrobial Interventions.

# publications[].label
"Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products," a comment on: J. Food Prot. 74(10):1741-1745 (2011).

# publications[].label
Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.

# publications[].label
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate.

# publications[].label
EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOWFAT GROUND BEEF PATTIES1

# publications[].label
UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCEDFAT BOLOGNA1

# publications[].label
ANTIOXIDATIVE FAT REPLACER AND HIGH-MONOUNSATURATED OIL USED FOR PORK FAT IN PRECOOKED SAUSAGE

# publications[].label
Effectiveness of sanitizing products on controlling selected pathogen surrogates on retail deli slicers.

# publications[].label
Evaluation of the Growth Potential, Carcass Components and Meat Quality Characteristics of Three Commercial Strains of Tom Turkeys

# publications[].label
Evaluation of low-fat sausage containing desinewed lamb and konjac gel.

# publications[].label
Detection of Pathogenic Bacteria in the Pork Industry Chain Using a Surface Plasmon Resonance Biosensor Part 1: Sensor Verification

# publications[].label
Identifying muscle and processing combinations suitable for use as beef for fajitas.

# researcherOn[].label
U.S. Meat Processing and Marketing for Mexico

# researcherOn[].awardedBy.label
United States Department of Agriculture - (Washington D.C., District of Columbia, United States)

# researcherOn[].label
Pre- and Post-Harvest Processing Strategies to Improve the Quality and Safety of Meat and Poultry Products

# researcherOn[].awardedBy.label
National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States)

# streetAddress
Texas A&M University; Animal Science; 2471 TAMU

# organizations[]
College of Agriculture and Life Sciences

# schools[]
College of Agriculture and Life Sciences