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L. K. Duncan

University of Arkansas

21

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680

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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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Considerations for post-lethality treatments to reduce from fully cooked bologna using ambient and pressurized steam

2005 Food Microbiology
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Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system.

2005 Journal of Food Protection
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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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Thermal Process Validation for Escherichia coli O157:H7 Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products

2004 Journal of Food Protection
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Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat.

2004 Journal of Food Protection
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Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Pork

2004 Journal of Food Science
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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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Citations (32)