Joseph G. Sebranek

Joseph G. Sebranek publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where Joseph G. Sebranek sits on this spectrum.

Joseph G. Sebranek D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where Joseph G. Sebranek sits on this spectrum.

Research.com Recognitions

• 2005 - Meats Research Award, American Society of Animal Science

Best Publications

• Cured meat products without direct addition of nitrate or nitrite: what are the issues?

  Unknown

  623
  Citations

• Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage.

  Unknown

  508
  Citations

• High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.

  Yuan H. Kim;Elisabeth Huff-Lonergan;Joseph G. Sebranek;Steven M. Lonergan

  319
  Citations

• A Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relative Value

  Unknown

  234
  Citations

• 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

  J.J. Sindelar;J.C. Cordray;J.G. Sebranek;J.A. Love

  192
  Citations

• Beyond celery and starter culture: advances in natural/organic curing processes in the United States.

  Unknown

  189
  Citations

• Carrageenans and their use in meat products

  Unknown

  177
  Citations

• Color characteristics of irradiated vacuum-packaged pork, beef, and turkey.

  Unknown

  170
  Citations

• Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

  Unknown

  165
  Citations

• Carrageenan Effects on Salt‐Soluble Meat Proteins in Model Systems

  Unknown

  149
  Citations

• Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels

  Unknown

  137
  Citations

• Irradiation and Packaging of Fresh Meat and Poultry.

  Unknown

  136
  Citations

• Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

  Unknown

  122
  Citations

• Handbook of Fermented Meat and Poultry: Toldrá/Handbook of Fermented Meat and Poultry

  Unknown

  121
  Citations

• Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef

  Unknown

  115
  Citations

• Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham.

  Unknown

  113
  Citations

• Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters

  Unknown

  113
  Citations

• Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system

  Y. Xi;G.A. Sullivan;A.L. Jackson;G.H. Zhou

  106
  Citations

• The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes.

  Unknown

  101
  Citations

• Survival of Listeria monocytogenes and Salmonella typhimurium and Quality Attributes of Cooked Pork Chops and Cured Ham after Irradiation

  Unknown

  92
  Citations