| Year |
Citation |
Score |
| 2023 |
Cropp MS, Tarté R, Prusa KJ, Dickson JS, Shaw AM, Houser TA, Crowley RI, Reever LM, Sebranek JG. Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna. Meat Science. 204: 109289. PMID 37531898 DOI: 10.1016/j.meatsci.2023.109289 |
0.589 |
|
| 2020 |
Barrón-Ayala CG, Valenzuela-Melendres M, Camou JP, Sebranek JG, Dávila-Ramírez JL, Cumplido-Barbeitia G. Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme. Meat Science. 108111. PMID 32171565 DOI: 10.1016/J.Meatsci.2020.108111 |
0.308 |
|
| 2018 |
Wolfer TL, Acevedo NC, Prusa KJ, Sebranek JG, Tarté R. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Science. 145: 352-362. PMID 30031201 DOI: 10.1016/J.Meatsci.2018.07.012 |
0.329 |
|
| 2017 |
Reyes-Padilla E, Valenzuela-Melendres M, Camou JP, Sebranek JG, Alemán-Mateo H, Dávila-Ramírez JL, Cumplido-Barbeitia G, González-Ríos H. Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly. Meat Science. 135: 115-122. PMID 28968554 DOI: 10.1016/J.Meatsci.2017.09.007 |
0.328 |
|
| 2016 |
Badvela MK, Dickson JS, Sebranek JG, Schroeder WD. Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C. Journal of Food Protection. 79: 1396-403. PMID 27497127 DOI: 10.4315/0362-028X.Jfp-15-370 |
0.397 |
|
| 2016 |
Usinger EL, Larson EM, Niebuhr SE, Fedler CA, Prusa KJ, Dickson JS, Tarté R, Sebranek JG. Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? Meat Science. 121: 324-332. PMID 27411075 DOI: 10.1016/J.Meatsci.2016.06.022 |
0.412 |
|
| 2016 |
Feng X, Sebranek JG, Lee HY, Ahn DU. Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat Science. 121: 285-291. PMID 27388819 DOI: 10.1016/J.Meatsci.2016.06.027 |
0.378 |
|
| 2016 |
Myers MI, Sebranek JG, Dickson JS, Shaw AM, Tarté R, Adams KR, Neibuhr S. Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats. Journal of Food Protection. 79: 153-6. PMID 26735043 DOI: 10.4315/0362-028X.Jfp-15-301 |
0.397 |
|
| 2014 |
Lavieri NA, Sebranek JG, Brehm-Stecher BF, Cordray JC, Dickson JS, Horsch AM, Jung S, Larson EM, Manu DK, Mendonça AF. Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions. Foodborne Pathogens and Disease. 11: 462-7. PMID 24824223 DOI: 10.1089/Fpd.2013.1702 |
0.387 |
|
| 2014 |
Lavieri NA, Sebranek JG, Cordray JC, Dickson JS, Horsch AM, Jung S, Manu DK, Brehm-Stecher BF, Mendonça AF. Effects of different nitrite concentrations from a vegetable source with and without high hydrostatic pressure on the recovery of Listeria monocytogenes on ready-to-eat restructured ham. Journal of Food Protection. 77: 781-7. PMID 24780333 DOI: 10.4315/0362-028X.Jfp-13-401 |
0.359 |
|
| 2014 |
Lavieri NA, Sebranek JG, Brehm-Stecher BF, Cordray JC, Dickson JS, Horsch AM, Jung S, Larson EM, Manu DK, Mendonca AF. Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions. Meat Science. 97: 568-74. PMID 24769878 DOI: 10.1016/J.Meatsci.2014.03.004 |
0.332 |
|
| 2014 |
Horsch AM, Sebranek JG, Dickson JS, Niebuhr SE, Larson EM, Lavieri NA, Ruther BL, Wilson LA. The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes. Meat Science. 96: 400-7. PMID 23973624 DOI: 10.1016/J.Meatsci.2013.07.036 |
0.345 |
|
| 2013 |
Myers K, Cannon J, Montoya D, Dickson J, Lonergan S, Sebranek J. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham. Meat Science. 94: 69-76. PMID 23391864 DOI: 10.1016/J.Meatsci.2012.12.019 |
0.368 |
|
| 2013 |
Myers K, Montoya D, Cannon J, Dickson J, Sebranek J. The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey. Meat Science. 93: 263-8. PMID 23046896 DOI: 10.1016/J.Meatsci.2012.09.007 |
0.348 |
|
| 2013 |
Sullivan G, Sebranek JG. Nitrite Reaction Rates with Substrates for Meat Curing in a Model System Animal Industry Report. 659: 8. DOI: 10.31274/Ans_Air-180814-972 |
0.579 |
|
| 2013 |
Xi Y, Sullivan G, Sebranek JG. Use of Natural Antimicrobials for Inhibition of Listeria monocytogenes on Naturally-Cured Frankfurters Animal Industry Report. 659: 9. DOI: 10.31274/Ans_Air-180814-753 |
0.624 |
|
| 2013 |
Kudra L, Sebranek JG, Dickson JS, Mendonca AF, Jackson-Davis A, Zhang Q, Prusa KJ, Lu Z. Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined with Modified Atmosphere Packaging Animal Industry Report. 659: 10. DOI: 10.31274/Ans_Air-180814-13 |
0.314 |
|
| 2012 |
Kudra LL, Sebranek JG, Dickson JS, Mendonca AF, Zhang Q, Jackson-Davis A, Prusa KJ. Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide. Journal of Food Protection. 75: 1728-33. PMID 23043819 DOI: 10.4315/0362-028X.Jfp-12-178 |
0.355 |
|
| 2012 |
Sullivan GA, Jackson-Davis AL, Schrader KD, Xi Y, Kulchaiyawat C, Sebranek JG, Dickson JS. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth. Meat Science. 92: 808-15. PMID 22857852 DOI: 10.1016/J.Meatsci.2012.07.005 |
0.681 |
|
| 2012 |
Sullivan GA, Jackson-Davis AL, Niebuhr SE, Xi Y, Schrader KD, Sebranek JG, Dickson JS. Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham. Journal of Food Protection. 75: 1071-6. PMID 22691474 DOI: 10.4315/0362-028X.Jfp-11-511 |
0.696 |
|
| 2012 |
Kudra LL, Sebranek JG, Dickson JS, Larson EM, Mendonca AF, Prusa KJ, Cordray JC, Jackson-Davis A, Lu Z. Control of Listeria monocytogenes on frankfurters and cooked pork chops by irradiation combined with modified atmosphere packaging. Journal of Food Protection. 75: 1063-70. PMID 22691473 DOI: 10.4315/0362-028X.Jfp-11-528 |
0.319 |
|
| 2012 |
Sebranek JG, Jackson-Davis AL, Myers KL, Lavieri NA. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Science. 92: 267-73. PMID 22445489 DOI: 10.1016/J.Meatsci.2012.03.002 |
0.329 |
|
| 2012 |
Sullivan GA, Sebranek JG. Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing. Journal of Agricultural and Food Chemistry. 60: 1748-54. PMID 22280411 DOI: 10.1021/Jf204717V |
0.644 |
|
| 2012 |
Xi Y, Sullivan GA, Jackson AL, Zhou GH, Sebranek JG. Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Science. 90: 130-8. PMID 21723674 DOI: 10.1016/J.Meatsci.2011.06.013 |
0.751 |
|
| 2011 |
McClure BN, Sebranek JG, Kim YH, Sullivan GA. The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system. Food Chemistry. 129: 1072-9. PMID 25212339 DOI: 10.1016/J.Foodchem.2011.05.077 |
0.631 |
|
| 2011 |
Kudra LL, Sebranek JG, Dickson JS, Mendonca AF, Zhang Q, Jackson-Davis A, Prusa KJ. Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging. Journal of Food Protection. 74: 1833-9. PMID 22054182 DOI: 10.4315/0362-028X.Jfp-11-195 |
0.35 |
|
| 2011 |
Krause BL, Sebranek JG, Rust RE, Mendonca A. Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham. Meat Science. 89: 507-13. PMID 21664056 DOI: 10.1016/J.Meatsci.2011.05.018 |
0.379 |
|
| 2011 |
Jackson AL, Kulchaiyawat C, Sullivan GA, Sebranek JG, Dickson JS. Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams. Journal of Food Protection. 74: 417-24. PMID 21375878 DOI: 10.4315/0362-028X.Jfp-10-365 |
0.749 |
|
| 2011 |
Jackson AL, Sullivan GA, Kulchaiyawat C, Sebranek JG, Dickson JS. Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon. Journal of Food Protection. 74: 410-6. PMID 21375877 DOI: 10.4315/0362-028X.Jfp-10-364 |
0.751 |
|
| 2011 |
Xi Y, Sullivan GA, Jackson AL, Zhou GH, Sebranek JG. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system. Meat Science. 88: 503-11. PMID 21354716 DOI: 10.1016/J.Meatsci.2011.01.036 |
0.759 |
|
| 2010 |
Kim YH, Huff-Lonergan E, Sebranek JG, Lonergan SM. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere. Meat Science. 86: 852-8. PMID 20696536 DOI: 10.1016/J.Meatsci.2010.07.008 |
0.317 |
|
| 2010 |
Jackson A, Sullivan G, Sebranek JG, Dickson JS. Use of Natural Ingredients to Control Growth of Clostridium perfringens on Frankfurters and Ham Animal Industry Report. 656: 13. DOI: 10.31274/Ans_Air-180814-979 |
0.713 |
|
| 2010 |
Jackson A, Sullivan G, Sebranek JG, Dickson JS. Survival and Growth of Clostridium perfringens on Commercial No-Nitrate-or-Nitrite Added (Natural and Organic) Bacon and Ham Animal Industry Report. 656: 12. DOI: 10.31274/Ans_Air-180814-778 |
0.708 |
|
| 2010 |
Niebuhr S, Sullivan G, Jackson A, Sebranek JG, Dickson JS. Use of Natural Ingredients to Control Growth of Listeria monocytogenes on Ham Animal Industry Report. 656: 14. DOI: 10.31274/Ans_Air-180814-760 |
0.751 |
|
| 2010 |
Schrader KD, Cordray JC, Sebranek JG, Dickson JS, Mendonca AF. Improving the Control of Listeria monocytogenes on No-Nitrateor-Nitrite-Added (Natural or Organic) Frankfurters with Clean Label Antimicrobials Animal Industry Report. 656: 15. DOI: 10.31274/Ans_Air-180814-655 |
0.327 |
|
| 2009 |
Schrader KD, Cordray JC, Sebranek JG, Dickson JS, Mendonca AF. Control of Listeria monocytogenes on No-Nitrate-or-Nitrite-Added (Natural or Organic) Frankfurters Animal Industry Report. 655: 9. DOI: 10.31274/Ans_Air-180814-653 |
0.323 |
|
| 2009 |
Jackson A, Sullivan G, Sebranek JG, Dickson JS. Growth of Clostridium perfringens on Natural and Organic Frankfurters Animal Industry Report. 655: 8. DOI: 10.31274/Ans_Air-180814-114 |
0.703 |
|
| 2008 |
Husak RL, Sebranek JG, Bregendahl K. A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value Poultry Science. 87: 2367-2376. PMID 18931189 DOI: 10.3382/Ps.2007-00294 |
0.32 |
|
| 2008 |
Sindelar JJ, Cordray JC, Sebranek JG. Consumer Acceptance of Commercial Natural and/or Organic Processed Meats Animal Industry Report. 654: 7. DOI: 10.31274/Ans_Air-180814-159 |
0.325 |
|
| 2007 |
Sebranek JG, Bacus JN. Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Science. 77: 136-47. PMID 22061404 DOI: 10.1016/J.Meatsci.2007.03.025 |
0.38 |
|
| 2007 |
Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. Journal of Food Science. 72: S324-32. PMID 17995750 DOI: 10.1111/J.1750-3841.2007.00369.X |
0.408 |
|
| 2007 |
Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. Journal of Food Science. 72: S388-95. PMID 17995695 DOI: 10.1111/J.1750-3841.2007.00404.X |
0.389 |
|
| 2007 |
Sindelar JJ, Cordray JC, Olson DG, Sebranek JG, Love JA. Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters. Journal of Food Science. 72: S551-9. PMID 17995620 DOI: 10.1111/J.1750-3841.2007.00486.X |
0.389 |
|
| 2007 |
Laury A, Sebranek JG. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life. Journal of Food Protection. 70: 937-42. PMID 17477264 DOI: 10.4315/0362-028X-70.4.937 |
0.324 |
|
| 2007 |
Husak R, Sebranek JG. A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value Animal Industry Report. 653: 48. DOI: 10.31274/Ans_Air-180814-609 |
0.338 |
|
| 2007 |
Sebranek JG, Houser TA. Use of CO for Red Meats: Current Research and Recent Regulatory Approvals Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging. 87-102. DOI: 10.1002/9780470277584.ch6 |
0.521 |
|
| 2006 |
Michaelsen AR, Sebranek JG, Dickson JS. Effects of microbial inhibitors and modified atmosphere packaging on growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on quality attributes of injected pork chops and sliced cured ham. Journal of Food Protection. 69: 2671-80. PMID 17133810 DOI: 10.4315/0362-028X-69.11.2671 |
0.346 |
|
| 2006 |
Lakshmanan R, Robbins KL, Sebranek JG, Jung S. Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties Animal Industry Report. 652: 4. DOI: 10.31274/Ans_Air-180814-91 |
0.343 |
|
| 2006 |
Houser TA, Sebranek JG, Maisonet WN, Cordray JC, Ahn DU, Dixon PM. Irradiation-induced Cured Ham Color Fading and Regeneration Journal of Food Science. 70: C281-C285. DOI: 10.1111/j.1365-2621.2005.tb07174.x |
0.555 |
|
| 2005 |
Sebranek JG, Sewalt VJ, Robbins KL, Houser TA. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science. 69: 289-96. PMID 22062821 DOI: 10.1016/J.Meatsci.2004.07.010 |
0.61 |
|
| 2005 |
Lu Z, Sebranek JG, Dickson JS, Mendonca AF, Bailey TB. Application of predictive models to estimate Listeria monocytogenes growth on frankfurters treated with organic acid salts. Journal of Food Protection. 68: 2326-32. PMID 16300069 DOI: 10.4315/0362-028X-68.11.2326 |
0.355 |
|
| 2005 |
Lu Z, Sebranek JG, Dickson JS, Mendonca AF, Bailey TB. Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters. Journal of Food Protection. 68: 499-506. PMID 15771173 DOI: 10.4315/0362-028X-68.3.499 |
0.329 |
|
| 2005 |
Kudra LL, Sebranek JG, Dickson JS, Mendonca AF. Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products Animal Industry Report. 651: 61. DOI: 10.31274/Ans_Air-180814-731 |
0.374 |
|
| 2005 |
Michaelsen AR, Sebranek JG. Microbial Inhibitors Combined with Modified Atmosphere Packaging for Improved Control of Salmonella Typhimurium on Pork Products Animal Industry Report. 651: 66. DOI: 10.31274/Ans_Air-180814-1117 |
0.332 |
|
| 2005 |
Chen CH, Sebranek JG, Dickson JS, Mendonca AF. Combining Pediocin (ALTA™ 2341) with Irradiation for Control of Listeria monocytogenes Animal Industry Report. 651: 65. DOI: 10.31274/Ans_Air-180814-1116 |
0.312 |
|
| 2005 |
Houser TA, Sebranek JG, Maisonet WN, Cordray JC, Wiegand BR, Ahn DU, Lee EJ. Volatile Compounds Produced by Irradiation of Commercial Hams and Frankfurters Animal Industry Report. 651: 64. DOI: 10.31274/Ans_Air-180814-1115 |
0.59 |
|
| 2005 |
Lu Z, Sebranek JG, Dickson JS, Mendonca AF, Bailey TB. Use of Organic Acid Salts to Control Listeria monocytogenes on Processed Meats Animal Industry Report. 651: 60. DOI: 10.31274/Ans_Air-180814-1111 |
0.313 |
|
| 2005 |
Houser TA, Sebranek JG, Maisonet WN, Cordray JC, Wiegand BR, Ahn DU, Lee EJ. The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage Journal of Food Science. 70. DOI: 10.1111/J.1365-2621.2005.Tb07200.X |
0.663 |
|
| 2005 |
Houser TA, Sebranek JG, Maisonet WN, Cordray JC, Ahn DU, Dixon PM. Irradiation-induced cured ham color fading and regeneration Journal of Food Science. 70. DOI: 10.1111/J.1365-2621.2005.Tb07174.X |
0.634 |
|
| 2005 |
Lu Z, Sebranek JG, Dickson JS, Mendonca AF, Bailey TB. Effects of organic acid salt solutions on sensory and other quality characteristics of frankfurters Journal of Food Science. 70. DOI: 10.1111/J.1365-2621.2005.Tb07116.X |
0.393 |
|
| 2004 |
Houser TA, Sebranek JG, Thacker BJ, Baas TJ, Nilubol D, Thacker EL, Kruse F. Effectiveness of transdermal, needle-free injections for reducing pork carcass defects. Meat Science. 68: 329-32. PMID 22062244 DOI: 10.1016/J.Meatsci.2004.03.016 |
0.566 |
|
| 2004 |
Davis KJ, Sebranek JG, Huff-Lonergan E, Ahn DU, Lonergan SM. The effects of irradiation on quality of injected fresh pork loins. Meat Science. 67: 395-401. PMID 22061513 DOI: 10.1016/J.Meatsci.2003.11.011 |
0.337 |
|
| 2004 |
Chen CM, Sebranek JG, Dickson JS, Mendonca AF. Combining pediocin with postpackaging irradiation for control of Listeria monocytogenes on frankfurters. Journal of Food Protection. 67: 1866-75. PMID 15453576 DOI: 10.4315/0362-028X-67.9.1866 |
0.57 |
|
| 2004 |
Chen CM, Sebranek JG, Dickson JS, Mendonca AF. Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters. Journal of Food Protection. 67: 1855-65. PMID 15453575 DOI: 10.4315/0362-028X-67.9.1855 |
0.551 |
|
| 2004 |
Sebranek JG, Sewalt VJH, Robbins KL, Houser TA. Antioxidant Effectiveness of Natural Rosemary Extract in Pork Sausage Animal Industry Report. 650: 11. DOI: 10.31274/Ans_Air-180814-955 |
0.593 |
|
| 2004 |
Chen C, Sebranek JG, Dickson JS, Mendonca AF. Processing Treatments for Control of Listeria monocytogenes on Frankfurters Animal Industry Report. 650: 12. DOI: 10.31274/Ans_Air-180814-683 |
0.53 |
|
| 2004 |
Houser TA, Sebranek JG, Lonergan SM. Effects of Irradiation on Cured Ham Animal Industry Report. 650: 21. DOI: 10.31274/Ans_Air-180814-120 |
0.604 |
|
| 2004 |
Chen CM, Sebranek JG, Dickson JS, Mendonca AF. Use of pediocin (ALTA™2341) for control of listeria monocytogenes on frankfurters Journal of Muscle Foods. 15: 35-56. DOI: 10.1111/J.1745-4573.2004.Tb00678.X |
0.544 |
|
| 2003 |
Houser TA, Sebranek JG, Lonergan SM. Effects of irradiation on properties of cured ham Journal of Food Science. 68: 2362-2365. DOI: 10.1111/J.1365-2621.2003.Tb05773.X |
0.644 |
|
| 2002 |
Kusmider EA, Sebranek JG, Lonergan SM, Honeyman MS. Effects of carbon monoxide packaging on color and lipid stability of irradiated ground beef Journal of Food Science. 67: 3463-3468. DOI: 10.1111/J.1365-2621.2002.Tb09606.X |
0.345 |
|
| 2000 |
Johnson SC, Sebranek JG, Olson DG, Wiegand BR. Irradiation in contrast to thermal processing of pepperoni for control of pathogens: Effects on quality indicators Journal of Food Science. 65: 1260-1265. DOI: 10.1111/J.1365-2621.2000.Tb10275.X |
0.383 |
|
| 2000 |
Rivera JA, Sebranek JG, Rust RE. Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system Meat Science. 55: 61-66. DOI: 10.1016/S0309-1740(99)00126-6 |
0.343 |
|
| 2000 |
Rivera JA, Sebranek JG, Rust RE, Tabatabai LB. Composition and protein fractions of different meat by-products used for petfood compared with mechanically separated chicken (MSC) Meat Science. 55: 53-59. DOI: 10.1016/S0309-1740(99)00125-4 |
0.321 |
|
| 1999 |
Nanke KE, Sebranek JG, Olson DG. Color characteristics of irradiated aerobically packaged pork, beef, and turkey Journal of Food Science. 64: 272-278. DOI: 10.1111/J.1365-2621.1999.Tb15881.X |
0.301 |
|
| 1997 |
DeFreitas Z, Sebranek JG, Olson DG, Carr JM. Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan Journal of Food Science. 62: 551-554. DOI: 10.1111/J.1365-2621.1997.Tb04428.X |
0.307 |
|
| 1997 |
Prabhu GA, Sebranek JG. Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan Journal of Food Science. 62: 198-202. DOI: 10.1111/J.1365-2621.1997.Tb04399.X |
0.323 |
|
| 1997 |
Ho KLG, Wilson LA, Sebranek JG. Dried soy tofu powder effects on frankfurters and pork sausage patties Journal of Food Science. 62: 434-437. DOI: 10.1111/J.1365-2621.1997.Tb04020.X |
0.322 |
|
| 1996 |
Zhao Y, Sebranek JG, Dickson J, Lee M. Bacteriological, Physicochemical, and Sensory Quality of Fresh Pork Chops with Low-Dose Irradiation and Modified-Atmosphere Packaging. Journal of Food Protection. 59: 493-501. PMID 31159061 DOI: 10.4315/0362-028X-59.5.493 |
0.366 |
|
| 1996 |
Lee M, Sebranek JG, Olson DG, Dickson JS. Irradiation and Packaging of Fresh Meat and Poultry. Journal of Food Protection. 59: 62-72. PMID 31158962 DOI: 10.4315/0362-028X-59.1.62 |
0.385 |
|
| 1996 |
Trius A, Sebranek JG. Carrageenans and Their Use in Meat Products Critical Reviews in Food Science and Nutrition. 36: 69-85. PMID 8747100 DOI: 10.1080/10408399609527719 |
0.339 |
|
| 1996 |
Zhao Y, Sebranek JG. Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or serbate dipping prior to irradiation Journal of Food Science. 61: 1281-1284. DOI: 10.1111/J.1365-2621.1996.Tb10979.X |
0.348 |
|
| 1996 |
He Y, Sebranek JG. Frankfurters with lean finely textured tissue as affected by ingredients Journal of Food Science. 61: 1275-1280. DOI: 10.1111/J.1365-2621.1996.Tb10978.X |
0.33 |
|
| 1994 |
Trius A, Sebranek JG, Rust RE, Carr JM. Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts Journal of Food Science. 59: 941-945. DOI: 10.1111/J.1365-2621.1994.Tb08163.X |
0.324 |
|
| 1994 |
Fu AH, Sebranek JG, Murano EA. Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays Journal of Food Science. 59: 306-309. DOI: 10.1111/J.1365-2621.1994.Tb06954.X |
0.319 |
|
| 1992 |
PRUSA KJ, FEDLER CA, SEBRANEK JG, LOVE JA, MILLER LF. Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin Journal of Food Science. 57: 819-821. DOI: 10.1111/J.1365-2621.1992.Tb14302.X |
0.32 |
|
| 1992 |
LONERGAN SM, SEBRANEK JG, PRUSA KJ, MILLER LF. Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics Journal of Food Science. 57: 312-317. DOI: 10.1111/J.1365-2621.1992.Tb05483.X |
0.316 |
|
| 1991 |
FRYE C, MYERS K, KNIPE C, SEBRANEK J. METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE-CUT AND COARSE-GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS Journal of Muscle Foods. 2: 37-48. DOI: 10.1111/J.1745-4573.1991.Tb00439.X |
0.34 |
|
| 1990 |
KRAMER DG, SEBRANEK JG. USE OF MECHANICALLY SEPARATED PORK IN FERMENTED SNACK SAUSAGE Journal of Muscle Foods. 1: 79-92. DOI: 10.1111/J.1745-4573.1990.Tb00356.X |
0.336 |
|
| 1990 |
PRUSA KJ, SEBRANEK JG, LOVE JA, MILLER LF. Quality Attributes of Various Processed Meats from Pigs Treated with Porcine Somatotropin Journal of Food Science. 55: 929-931. DOI: 10.1111/J.1365-2621.1990.Tb01567.X |
0.354 |
|
| 1989 |
LADWIG K, KNIPE C, SEBRANEK J. Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters Journal of Food Science. 54: 505-507. DOI: 10.1111/J.1365-2621.1989.Tb04638.X |
0.318 |
|
| 1988 |
PRABHU GA, MOLINS RA, KRAFT AA, SEBRANEK JG, WALKER HW. Effect of Heat Treatment and Selected Antimicrobials on the Shelf-life and Safety of Cooked, Vacuum-Packaged, Refrigerated Pork Chops Journal of Food Science. 53: 1270-1272. DOI: 10.1111/J.1365-2621.1988.Tb09254.X |
0.346 |
|
| 1985 |
Sebranek JG, Fox JB. A review of nitrite and chloride chemistry: Interactions and implications for cured meats Journal of the Science of Food and Agriculture. 36: 1169-1182. DOI: 10.1002/Jsfa.2740361122 |
0.343 |
|
| 1984 |
HASIAK R, CHAVES J, SEBRANEK J, KRAFT A. Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham Poultry Science. 63: 1364-1371. DOI: 10.3382/Ps.0631364 |
0.372 |
|
| 1983 |
TANTIKARNJATHEP K, SEBRANEK JG, TOPEL DG, RUST RE. Use of Vacuum During Formation of Meat Emulsions Journal of Food Science. 48: 1039-1041. DOI: 10.1111/J.1365-2621.1983.Tb09156.X |
0.312 |
|
| 1983 |
Nusbaum RP, Sebranek JG, Topel DG, Rust RE. Structural and palatability relationships in frozen ground beef patties as a function of freezing treatments and product formulation Meat Science. 8: 135-146. DOI: 10.1016/0309-1740(83)90011-6 |
0.32 |
|
| 1982 |
Wagner MK, Kraft AA, Sebranek JG, Rust RE, Amundson CM. Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate. Journal of Food Protection. 45: 29-32. PMID 30866360 DOI: 10.4315/0362-028X-45.1.29 |
0.342 |
|
| 1981 |
Kraft AA, Reddy KV, Sebranek JG, Rust RE, Hotchkiss DK. Effect of Combinations of Fresh and Frozen Beef on Microbial Flora of Ground Beef Patties. Journal of Food Protection. 44: 870-873. PMID 30856748 DOI: 10.4315/0362-028X-44.11.870 |
0.333 |
|
| 1981 |
McMILLIN DJ, SEBRANEK JG, KRAFT AA. Microbial Quality of Hot-Processed Frozen Ground Beef Patties Processed After Various Holding Times Journal of Food Science. 46: 488-490. DOI: 10.1111/J.1365-2621.1981.Tb04892.X |
0.304 |
|
| 1980 |
CHYR C, WALKER HW, SEBRANEK JG. INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER Journal of Food Science. 45: 1732-1735. DOI: 10.1111/J.1365-2621.1980.Tb07599.X |
0.31 |
|
| 1980 |
CHYR C, SEBRANEK JG, WALKER HW. PHYSICAL AND CHEMICAL CHARACTERISTICS OF BRAUNSCHWEIGER AS A RESULT OF PROCESSING VARIABLES Journal of Food Science. 45: 1150-1152. DOI: 10.1111/J.1365-2621.1980.Tb06508.X |
0.358 |
|
| 1980 |
CHYR C, SEBRANEK JG, WALKER HW. PROCESSING FACTORS THAT INFLUENCE THE SENSORY QUALITY OF BRAUNSCHWEIGER Journal of Food Science. 45: 1136-1138. DOI: 10.1111/J.1365-2621.1980.Tb06504.X |
0.35 |
|
| 1980 |
Jacobs DK, Sebranek JG. Use Of Prerigor Beef For Frozen Ground Beef Patties Journal of Food Science. 45: 648-651. DOI: 10.1111/J.1365-2621.1980.Tb04123.X |
0.314 |
|
| 1978 |
SEBRANEK JG, CASSENS RG, GREASER ML, HOEKSTRA WG, SUGIYAMA H. SEPARATION OF WATER-SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEAT Journal of Food Science. 43: 638-640. DOI: 10.1111/J.1365-2621.1978.Tb02374.X |
0.301 |
|
| 1977 |
SEBRANEK JG, SCHRODER BG, RUST RE, TOPEL DG. INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE Journal of Food Science. 42: 1120-1121. DOI: 10.1111/J.1365-2621.1977.Tb12681.X |
0.314 |
|
| 1976 |
WOOLFORD G, CASSENS RG, GREASER ML, SEBRANEK JG. THE FATE OF NITRITE: REACTION WITH PROTEIN Journal of Food Science. 41: 585-588. DOI: 10.1111/J.1365-2621.1976.Tb00675.X |
0.301 |
|
| 1973 |
SEBRANEK JG, CASSENS RG, HOEKSTRA WG. PARTIAL RECOVERY OF NITRITE NITROGEN BY THE KJELDAHL PROCEDURE IN MEAT PRODUCTS Journal of Food Science. 38: 1085-1086. DOI: 10.1111/J.1365-2621.1973.Tb02158.X |
0.301 |
|
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