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

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Evaluation of low-fat sausage containing desinewed lamb and konjac gel von Osburn, W.N, 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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Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system) von Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W

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Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat Bologna von Chin, K.B., Keeton, J.T., Miller, R.K., Longnecker, M.T., Lamkey, J.W.

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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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Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters von Yang, A., Keeton, J.T., Beilken, S.L., Trout, G.R.

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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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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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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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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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Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage von Osburn, W.N, Keeton, J.T

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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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