K. R. McCullough
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View article: Nutritional Effects of Removing a Serving of Meat or Poultry from Healthy Dietary Patterns—A Dietary Modeling Study
Nutritional Effects of Removing a Serving of Meat or Poultry from Healthy Dietary Patterns—A Dietary Modeling Study Open
Meat and poultry are nutrient-dense sources of protein and typically are recommended as part of an overall healthy diet. The objective was to assess the nutritional impact of removing a serving of meat/poultry in Healthy Dietary Patterns (…
View article: Ground beef microbiome changes with antimicrobial decontamination interventions and product storage
Ground beef microbiome changes with antimicrobial decontamination interventions and product storage Open
Ground beef makes up more than half of the beef consumed in the U.S. market. Although numerous studies have been conducted on microbial safety and shelf life of ground beef limited work has been done using a culture-independent approach. W…
View article: An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage
An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage Open
The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole-muscle…
View article: Efficacy of sulfuric acid sodium sulfate on inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals, and its effects on natural spoilage microflora, lean discoloration and off-odors
Efficacy of sulfuric acid sodium sulfate on inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals, and its effects on natural spoilage microflora, lean discoloration and off-odors Open
Salmonella and Campylobacter are pathogens commonly associated with foodborne illness. As these pathogens are often found in fresh pork, efforts to reduce or eliminate them is imperative to the pork industry. Additionally, fresh pork is hi…