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R. Y. Murphy

University of Arkansas

32

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Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking

2005 Food Microbiology
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Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post-cook Pasteurization

2004 Journal of Food Science
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Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven

2004 Food Microbiology
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Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin

2004 Poultry Science
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Thermal lethality of salmonella in chicken leg quarters processed via an AIr/steam impingement oven

2004 Journal of Food Protection
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Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization

2003 Journal of Food Protection
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Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization.

2003 Journal of Food Protection
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D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products

2003 Journal of Food Science
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Thermal inactivation D- and Z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment

2002 Poultry Science
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Thermal Inactivation D- and z-Values of Salmonella Serotypes and Listeria innocua in Chicken Patties, Chicken Tenders, Franks, Beef Patties, and Blended Beef and Turkey Patties

2002 Journal of Food Protection
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