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Jimmy T. Keeton

Affiliations: 
Texas A & M University, College Station, TX, United States 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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"Jimmy Keeton"
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Maryuri T. Nunez de Gonzalez grad student 2003 Texas A & M
Brian S. Hafley grad student 2005 Texas A & M
Randi M. Boleman grad student 2006 Texas A & M
Timothy D. Knight grad student 2006 Texas A & M
Hakan Benli grad student 2008 Texas A & M

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Publications

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Griffin DB, Keeton JT, Savell JW, et al. (2019) Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride. Journal of Food Protection. 50: 550-553
Leu R, Keeton JT, Griffin DB, et al. (2019) Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride. Journal of Food Protection. 50: 554-556
Nuñez de González MT, Osburn WN, Hardin MD, et al. (2015) A survey of nitrate and nitrite concentrations in conventional and organic-labeled raw vegetables at retail. Journal of Food Science. 80: C942-9
Benli H, Sanchez-Plata MX, Ilhak OI, et al. (2015) Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses. Asian-Australasian Journal of Animal Sciences. 28: 405-10
Movileanu I, Núñez de González MT, Hafley B, et al. (2013) Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. International Journal of Food Science. 2013: 360732
Nuñez De González MT, Osburn WN, Hardin MD, et al. (2012) Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States. Journal of Agricultural and Food Chemistry. 60: 3981-90
Benli H, Sanchez-Plata MX, Keeton JT. (2011) Efficacy of ε-polylysine, lauric arginate, or acidic calcium sulfate applied sequentially for Salmonella reduction on membrane filters and chicken carcasses. Journal of Food Protection. 74: 743-50
Narciso-Gaytán C, Shin D, Sams AR, et al. (2011) Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. Poultry Science. 90: 473-80
Njongmeta NLA, Benli H, Dunkley KD, et al. (2011) Application of acidic calcium sulfate and ε-polylysine to pre-rigor beef rounds for reduction of pathogens Journal of Food Safety. 31: 395-400
Rodríguez G, Brad Kim YH, Faget S, et al. (2011) Lactate-mediated enzymatic reduction of metmyoglobin in vitro Food Chemistry. 125: 732-735
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