Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles von Kim, Y.H., Keeton, J.T., Smith, S.B., Berghman, L.R., Savell, J.W.

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Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions von Kim, Y.H., Keeton, J.T., Smith, S.B., Maxim, J.E., Yang, H.S., Savell, J.W.

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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation von Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S., Keeton, J.T.

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Alternatives to antibiotics: Chemical and physical antimicrobial interventions and foodborne pathogen response von Ricke, S.C, Kundinger, M.M, Miller, D.R, Keeton, J.T

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Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage von Nuñez de Gonzalez, M.T, Boleman, R.M, Miller, R.K, Keeton, J.T, Rhee, K.S

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Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres von Kim, Y.H., Keeton, J.T., Yang, H.S., Smith, S.B., Sawyer, J.E., Savell, J.W.

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Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams von Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.M., Rhee, K.S., Keeton, J.T.

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Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere von Kim, Y.H., Keeton, J.T., Hunt, M.C., Savell, J.W.

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Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat von Narciso-Gaytán, C, Shin, D, Sams, A.R, Keeton, J.T, Miller, R.K, Smith, S.B, Sánchez-Plata, M.X

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Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat von Narciso-Gaytán, C, Shin, D, Sams, A.R, Keeton, J.T, Miller, R.K, Smith, S.B, Sánchez-Plata, M.X

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Low-fat meat products—technological problems with processing von Keeton, J.T.

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Biomechanical and microbiological changes in natural hog casings treated with ozone von Benli, H., Hafley, B.S., Keeton, J.T., Lucia, L.M., Cabrera-Diaz, E., Acuff, G.R.

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The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties von Chae, S.H., Keeton, J.T., Miller, R.K., Johnson, D., Maxim, J., Smith, S.B.

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Effectiveness of Potassium Lactate and Sodium Diacetate in Combination with Irradiation to Control Listeria monocytogenes on Frankfurters von Knight, T.D, Castillo, A, Maxim, J, Keeton, J.T, Miller, R.K

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Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation von Knight, T.D, Miller, R, Maxim, J, Keeton, J.T

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Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties von Chae, S.H, Keeton, J.T, Smith, S.B

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Sensory and physicochemical characteristics of frankfurters containing lactate with antimicrobial surface treatments von Nunez de Gonzalez, M.T, Keeton, J.T, Ringer, L.J

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Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend von Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W

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Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5 von Miller, D.R, Keeton, J.T, Acuff, G.R, Prochaska, J.F

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Low-fat bologna in a model system with varying types and levels of konjac blends von Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W

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