J.T. Keeton

Best Publications

• Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

  Unknown

  489
  Citations

• Low-fat meat products-technological problems with processing.

  Unknown

  356
  Citations

• Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response

  S. C. Ricke;M. M. Kundinger;D. R. Miller;J. T. Keeton

  155
  Citations

• Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation.

  M.T. Nuñez de Gonzalez;B.S. Hafley;R.M. Boleman;R.K. Miller

  125
  Citations

• Properties of Low‐Fat Frankfurters Containing Monounsaturated and Omega‐3 Polyunsaturated Oils

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  104
  Citations

• Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

  M.T. Nuñez de Gonzalez;R.M. Boleman;R.K. Miller;J.T. Keeton

  99
  Citations

• Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna

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  93
  Citations

• Konjac Flour Gel as Fat Substitute in Low‐fat Prerigor Fresh Pork Sausage

  Unknown

  92
  Citations

• Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles.

  Y.H. Kim;J.T. Keeton;S.B. Smith;L.R. Berghman

  83
  Citations

• Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States.

  Unknown

  76
  Citations

• Effectiveness of Acidic Calcium Sulfate with Propionic and Lactic Acid and Lactates as Postprocessing Dipping Solutions To Control Listeria monocytogenes on Frankfurters with or without Potassium Lactate and Stored Vacuum Packaged at 4.5°C

  Maryuri T. Nuñez de Gonzalez;Jimmy T. Keeton;Gary R. Acuff;Larry J. Ringer

  75
  Citations

• Comparisons of Carboxymethyl Cellulose with Differing Molecular Features in Low‐Fat Frankfurters

  K.C. Lin;J.T. Keeton;C.L. Gilchrist;H.R. Cross

  75
  Citations

• A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters

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  73
  Citations

• Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters

  Unknown

  68
  Citations

• Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: collaborative study.

  Unknown

  67
  Citations

• Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis--PVM 1:2003.

  Unknown

  67
  Citations

• Fish Oil Dietary Effects on Fatty Acid Composition and Flavor of Channel Catfish

  C.A. Morris;K.C. Haynes;J.T. Keeton;D.M. Gatlin

  63
  Citations

• Ostrich Slaughter and Fabrication: 1. Slaughter Yields of Carcasses and Effects of Electrical Stimulation on Post-Mortem pH

  C. A. Morris;S. D. Harris;S. G. May;T. C. Jackson

  62
  Citations

• Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage

  J.W. Park;T.C. Lanier;J.T. Keeton;D.D. Hamann

  62
  Citations

• Sensory and Physical Attributes of Frankfurters with Reduced Fat and Elevated Monounsaturated Fats

  L. C. St. John;M. J. Buyck;J. T. Keeton;R. Leu

  62
  Citations