Joe Sebranek
University Professor/Animal Science
|
Education:
Ph.D., Meat and Animal Science/Food Science, University of Wisconsin
- Madison, 1974
Interests: Meat processing and preservation; influence
of additives, new technology, and processing techniques on meat
quality.
Office: 215 Meat Lab
Phone: (515) 294-1091
Fax: (515) 294-8181
Email: sebranek@iastate.edu
|
Publications:
- Lu, Z., Sebranek, J.G., J.S. Dickson, A.F. Mendonca and T.B. Bailey.
2005. Application of predictive models to estimate Listeria monocytogenes
growth on frankfurters treated with organic acid salts. J. Food Protect.
68:2326.
- Houser, T.A., Sebranek, J.G., W. Núñez Maisonet, J.C. Cordray, D.U.
Ahn and D.M Dixon. 2005. Irradiation – induced cured meat color fading
and regeneration. J. Food Sci. 70:C281.
- Houser, T.A., Sebranek, J.G., W. Núñez Maisonet, J.C. Cordray, B.R.
Wiegand, D.U. Ahn and E.J. Lee. 2005. The effects of irradiation at
1.6 kGy on quality characteristics of commercially produced ham and
pork frankfurters over extended storage. J. Food Sci. 70 (4):S262.
- Lu, Z., Sebranek, J.G., J.S. Dickson, A.F. Mendonca and T.B. Bailey.
2005. Inhibitory effects of organic acid salts for control of Listeria
monocytogenes on frankfurters. J. Food Protect. 68:499.
- Lu, Z., Sebranek, J.G., J.S. Dickson, A.F. Mendonca and T.B. Bailey.
2005. The effects of organic acid salt solutions on sensory and other
quality characteristics of frankfurters. J. Food Sci. 70:S123.
- Trampel, D., J. Sell, D.U. Ahn and Sebranek, J.G. 2005. Preharvest
feed withdrawal affects liver lipid and liver color in broiler chickens.
Poultry Sci. 84:137.
- Sebranek, J.G., V.J.H. Sewalt, K.L.Robbins and T.A. Houser. 2005.
Comparison of a natural rosemary extract and BHA/BHT for relative
antioxidant effectiveness in pork sausage. Meat Sci. 69:289.
- Sebranek, J.G., Sewalt, V.J.H., Robbins, K.L. and T.A. Houser. 2005.
Comparison of a natural rosemary extract and BHA/DHT for relative
antioxidant effectiveness in pork sausage. Meat Sci. 69:289.
- Houser, T.A., Sebranek, J.G., Thacker, B.J., Baas, T.J., Nilubol,
D., Thacker, E.L. and F. Kruse. 2004. Effectiveness of transdermal,
needle-free injections for reducing pork carcass defects. Meat Science
68:329.
- Chen, C.-M., Sebranek, J.G., Dickson, J.S. and A.F. Mendonca. 2004.
Combining pediocin (ALTRA 2341) with post-packaging thermal pasteurization
for control of Listeria monocytogenes on frankfurters. J. Food Protect.
67:1855.
- Chen, C.-M., Sebranek, J.G., Dickson, J.S. and A.F. Mendonca. 2004.
Combining pediocin with post-packaging irradiation for control of
Listeria monocytogenes on frankfurters. J. Food Protect. 67:1866.
- Chen, C.-M., Sebranek, J.G., Dickson, J.S. and A.F. Mendonca. 2004.
Use of pediocin for control of Listeria monocytogenes on frankfurters.
J. Muscle Foods 15:35.
- Ellis, J.D., Sebranek, J.G. and J. Sneed. 2004. Iowa high school
students’ perceptions of food safety. Food Protection Trends 24:239.
- Davis, K.J., Sebranek, J.G., Huff-Lonergan, E., Ahn, D.U. and S.M.
Lonergan. 2004. The effects of irradiation of quality of injected
fresh pork loins. Meat Sci. 67:395.
- Davis, K.J., Sebranek, J.G., Huff-Lonergan, E. and S.M. Lonergan.
2004. The effects of aging on moisture-enhanced pork loins. Meat Sci.
66:519.
- J.G. Sebranek. 2003. "Semi-dry Fermented Sausages" in
Handbook of Food and Beverage Fermentation Technology. Y.H. Hui (ed.).
Marcel Dekker, Inc., New York, NY.
- J.G. Sebranek. 2003. "Chemical Analysis - Raw Material Composition
Analyses" in Encyclopedia of Meat Sciences. W. Jensen, C. Devine
and M. Dikeman (eds.). Academic Press, Elsevier, Ltd., Oxford, U.K.London.
- J.G. Sebranek. 2003. "Sausages and Comminuted Meat Products"
in Encyclopedia of Food Science, Food Technology and Nutrition, 2nd
edition. B. Caballero, L. Trugo and P.M. Fingles (eds.) Academic Press,
Elsevier Ltd., Oxford, U.K.
- Houser, T.A., Sebranek, J.G. and S.M. Lonergan. 2003. Effects of
irradiation on properties of cured ham. J. Food Sci. 68:2362.
- Krause, T.R., Sebranek, J.G., Rust, R.E. and M.S. Honeyman. 2003.
Use of carbon monoxide packaging for improving the shelf-life of pork.
J. Food Sci. 68:2596.
- Kusmider, E.A., Sebranek, J.G., Lonergan, S.M. and M.S. Honeyman.
2002. Effects of carbon monoxide packaging on color and lipid stability
of irradiated ground beef. J. Food Sci. 67:3463.
- Steenblock, R.L., Sebranek, J.G., Olson, D.G. and J. A. Love. 2001.
The effects of oat fiber on the properties of light bologna and fat-free
frankfurters. J. Food Sci. 66:1409.
- Johnson, S.C., JSebranek, J.G., Olson, D.G. and B.R. Wiegand. 2000.
Irradiation in contrast to thermal processing of pepperoni for control
of pathogens: Effects on quality indicators. J. Food Sci. 65:1260.
- Rivera, J.A., Sebranek, J.G., Rust, R.E. and L. Tabatabai. 2000.
Composition and protein fractions of different meat by-products used
for petfood compared with mechanically separated chicken (MSC). Meat
Sci. 55:53.
- Rivera, J.A., Sebranek, J.G. and R.E. Rust. 2000. Functional properties
of meat by-products and mechanically separated chicken (MSC) in a
high-moisture model petfood system. Meat Sci. 55:61.
|
