Follow
Joseph Sebranek
Joseph Sebranek
Unknown affiliation
Verified email at iastate.edu
Title
Cited by
Cited by
Year
Cured meat products without direct addition of nitrate or nitrite: what are the issues?
JG Sebranek, JN Bacus
Meat science 77 (1), 136-147, 2007
6362007
Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage
JG Sebranek, VJH Sewalt, KL Robbins, TA Houser
Meat science 69 (2), 289-296, 2005
5382005
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review
JD Floros, R Newsome, W Fisher, GV Barbosa‐Cánovas, H Chen, ...
Comprehensive Reviews in Food Science and Food Safety 9 (5), 572-599, 2010
4652010
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization
YH Kim, E Huff-Lonergan, JG Sebranek, SM Lonergan
Meat science 85 (4), 759-767, 2010
2992010
A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value
RL Husak, JG Sebranek, K Bregendahl
Poultry Science 87 (11), 2367-2376, 2008
2452008
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 …
JJ Sindelar, JC Cordray, JG Sebranek, JA Love, DU Ahn
Journal of Food Science 72 (6), S388-S395, 2007
2192007
Basic curing ingredients
JG Sebranek
Ingredients in meat products: Properties, functionality and applications, 1-23, 2009
1992009
Beyond celery and starter culture: Advances in natural/organic curing processes in the United States
JG Sebranek, AL Jackson-Davis, KL Myers, NA Lavieri
Meat science 92 (3), 267-273, 2012
1882012
Carrageenans and their use in meat products
A Trius, JG Sebranek, T Lanier
Critical Reviews in Food Science & Nutrition 36 (1-2), 69-85, 1996
1701996
Color characteristics of irradiated vacuum‐packaged pork, beef, and turkey
KE Nanke, JG Sebranek, DG Olson
Journal of Food Science 63 (6), 1001-1006, 1998
1641998
Carrageenan effects on salt‐soluble meat proteins in model systems
Z DeFreitas, JG Sebranek, DG Olson, JM Carr
Journal of Food Science 62 (3), 539-543, 1997
1431997
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
TL Wolfer, NC Acevedo, KJ Prusa, JG Sebranek, R Tarté
Meat Science 145, 352-362, 2018
1422018
Natural and organic cured meat products: Regulatory, manufacturing, marketing, quality and safety issues
J Sebranek, J Bacus
American Meat Science Association White Paper Series 1, 115, 2007
1412007
Irradiation and packaging of fresh meat and poultry
M Lee, JG Sebranek, DG Olson, JS Dickson
Journal of Food Protection 59 (1), 62-72, 1996
1401996
Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels
JP Camou, JG Sebranek, DG Olson
Journal of Food Science 54 (4), 850-854, 1989
1261989
Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham
BL Krause, JG Sebranek, RE Rust, A Mendonca
Meat science 89 (4), 507-513, 2011
1172011
Color characteristics of irradiated aerobically packaged pork, beef, and turkey
KE Nanke, JG Sebranek, DG Olson
Journal of Food Science 64 (2), 272-278, 1999
1171999
The effects of oat fiber on the properties of light bologna and fat‐free frankfurters
RL Steenblock, JG Sebranek, DG Olson, JA Love
Journal of Food Science 66 (9), 1409-1415, 2001
1162001
Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef
ANH FU, JG Sebranek, EA Murano
Journal of Food Science 60 (5), 972-977, 1995
1161995
Investigating quality attributes and consumer acceptance of uncured, No‐nitrate/nitrite‐added commercial hams, bacons, and frankfurters
JJ Sindelar, JC Cordray, DG Olson, JG Sebranek, JA Love
Journal of Food Science 72 (8), S551-S559, 2007
1082007
The system can't perform the operation now. Try again later.
Articles 1–20