Work with Joseph Sebranek | NotedSource
Joseph Sebranek earned a Ph.D. in Food Science with a
specialization in Meat Science in 1974. He has held an
Assistant Professor position at Iowa State University,
contributing to research and education in the field of
food science, particularly focusing on meat-related
advancements.
https://cv.notedsource.io/me/O4JY766R
Joseph Sebranek
Food Safety Expertise
About
Joseph Sebranek earned a Ph.D. in Food Science
with a specialization in Meat Science in 1974.
He has held an Assistant Professor position at
Iowa State University, contributing to
research and education in the field of food
science, particularly focusing on meat-related
advancements.
Publications
Cured meat products without direct
addition of nitrate or nitrite: what are
the issues?
Meat Science
2007
Comparison of a natural rosemary extract
and BHA/BHT for relative antioxidant
effectiveness in pork sausage
Meat Science
2005
Feeding the World Today and Tomorrow: The
Importance of Food Science and Technology
Comprehensive Reviews in Food Science
and Food Safety
2010
High-oxygen modified atmosphere packaging
system induces lipid and myoglobin
oxidation and protein polymerization
Meat Science
2010
A Survey of Commercially Available
Broilers Marketed as Organic, Free-Range,
and Conventional Broilers for Cooked Meat
Yields, Meat Composition, and Relative
Value
Poultry Science
2008
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
Journal of Food Science
2007
Basic Curing Ingredients
Ingredients in Meat Products
2009
Beyond celery and starter culture:
Advances in natural/organic curing
processes in the United States
Meat Science
2012
Replacement of pork fat in
frankfurter-type sausages by soybean oil
oleogels structured with rice bran wax
Meat Science
2018
Carrageenans and their use in meat
products
Critical Reviews in Food Science and
Nutrition
1996
Color Characteristics of Irradiated
Vacuum‐Packaged Pork, Beef, and Turkey
Journal of Food Science
1998
Carrageenan Effects on Salt‐Soluble Meat
Proteins in Model Systems
Journal of Food Science
1997
Irradiation and Packaging of Fresh Meat
and Poultry
Journal of Food Protection
1996
Effect of Heating Rate and Protein
Concentration on Gel Strength and Water
Loss of Muscle Protein Gels
Journal of Food Science
1989
The Effects of Oat Fiber on the Properties
of Light Bologna and Fat‐free Frankfurters
Journal of Food Science
2001
The effect of pH and nitrite concentration
on the antimicrobial impact of celery
juice concentrate compared with
conventional sodium nitrite on Listeria
monocytogenes
Meat Science
2014
Incubation of curing brines for the
production of ready-to-eat, uncured,
no-nitrite-or-nitrate-added, ground,
cooked and sliced ham
Meat Science
2011
Evaluation of citrus fiber as a natural
replacer of sodium phosphate in
alternatively-cured all-pork Bologna
sausage
Meat Science
2019
Investigating Quality Attributes and
Consumer Acceptance of Uncured,
No‐Nitrate/Nitrite‐Added Commercial Hams,
Bacons, and Frankfurters
Journal of Food Science
2007
Survival of
Listeria monocytogenes, Yersinia
enterocolitica
and
Escherichia coli O
157:H7 and Quality Changes After
Irradiation of Beef Steaks and Ground Beef
Journal of Food Science
1995
Color Characteristics of Irradiated
Aerobically Packaged Pork, Beef, and
Turkey
Journal of Food Science
1999
Use of natural antimicrobials to improve
the control of Listeria monocytogenes in a
cured cooked meat model system
Meat Science
2011
Use of Carbon Monoxide Packaging for
Improving the Shelf Life of Pork
Journal of Food Science
2003
EFFECT OF SODIUM NITRITE CONCENTRATION AND
PACKAGING CONDITIONS ON COLOR STABILITY
AND RANCIDITY DEVELOPMENT IN SLICED
BOLOGNA
Journal of Food Science
1979
Effects of Meat Temperature, Particle
Size, and Grinding Systems on Removal of
Bone Chips from Ground Meat
Journal of Food Science
1989
Fresh Meat Packaging: Consumer Acceptance
of Modified Atmosphere Packaging including
Carbon Monoxide
Journal of Food Protection
2013
Combustion Method for Determination of
Crude Protein in Meat and Meat Products:
Collaborative Study
Journal of AOAC INTERNATIONAL
1993
Survival of
Listeria monocytogenes
and
Salmonella typhimurium
and Quality Attributes of Cooked Pork
Chops and Cured Ham after Irradiation
Journal of Food Science
1995
A review of nitrite and chloride
chemistry: Interactions and implications
for cured meats
Journal of the Science of Food and
Agriculture
1985
Effects of Vegetable Juice Powder
Concentration and Storage Time on Some
Chemical and Sensory Quality Attributes of
Uncured, Emulsified Cooked Sausages
Journal of Food Science
2007
Gelation characteristics of muscle
proteins from pale, soft, exudative (PSE)
pork
Meat Science
1991
Low‐Fat Bologna and Beaker Sausage:
Effects of Carrageenans and Chloride Salts
Journal of Food Science
1994
Effects of high hydrostatic pressure and
varying concentrations of sodium nitrite
from traditional and vegetable-based
sources on the growth of Listeria
monocytogenes on ready-to-eat (RTE) sliced
ham
Meat Science
2013
Effects of natural antimicrobials on
inhibition of Listeria monocytogenes and
on chemical, physical and sensory
attributes of naturally-cured frankfurters
Meat Science
2012
Storage Quality Characteristics of Beef
Rib Eye Steaks Packaged in Modified
Atmospheres
Journal of Food Science
1992
The effect of high hydrostatic pressure,
sodium nitrite and salt concentration on
the growth of Listeria monocytogenes on
RTE ham and turkey
Meat Science
2013
Composition and protein fractions of
different meat by-products used for
petfood compared with mechanically
separated chicken (MSC)
Meat Science
2000
Reducing Dietary Sodium and Improving
Human Health
Unknown Venue
2018
Accelerated Postmortem Aging of Beef
Utilizing Electronbeam Irradiation and
Modified Atmosphere Packaging
Journal of Food Science
1996
Inhibition of Listeria monocytogenes Using
Natural Antimicrobials in
No-Nitrate-or-Nitrite-Added Ham
Journal of Food Protection
2012
Combining Pediocin with Postpackaging
Irradiation for Control of Listeria
monocytogenes on Frankfurters
Journal of Food Protection
2004
Preharvest feed withdrawal affects liver
lipid and liver color in broiler chickens
Poultry Science
2005
THE FATE OF NITRITE: REACTION WITH PROTEIN
Journal of Food Science
1976
The Potential Role of Nitrite-Embedded
Film Technology in Extending the Color
Stability and Shelf Life of a Cured,
Cooked Meat Product
Meat and Muscle Biology
2018
Freeze/thaw Stability of Cooked Pork
Sausages as Affected by Salt, Phosphate,
pH, and Carrageenan
Journal of Food Science
1997
Dried Soy Tofu Powder Effects on
Frankfurters and Pork Sausage Patties
Journal of Food Science
1997
NITROSAMINES: A REVIEWa
Journal of Milk and Food
Technology
1973
Survival and Growth of Clostridium
perfringens in Commercial
No-Nitrate-or-Nitrite-Added (Natural and
Organic) Frankfurters, Hams, and Bacon
Journal of Food Protection
2011
Use of Natural Ingredients To Control
Growth of Clostridium perfringens in
Naturally Cured Frankfurters and Hams
Journal of Food Protection
2011
Survey of naturally and conventionally
cured commercial frankfurters, ham, and
bacon for physio-chemical characteristics
that affect bacterial growth
Meat Science
2012
Combining Pediocin (ALTA 2341) with
Postpackaging Thermal Pasteurization for
Control of Listeria monocytogenes on
Frankfurters
Journal of Food Protection
2004
15 N TRACER STUDIES OF NITRITE
ADDED TO A COMMINUTED MEAT PRODUCT
Journal of Food Science
1973
The effects of lactate on
nitrosylmyoglobin formation from nitrite
and metmyoglobin in a cured meat system
Food Chemistry
2011
Effects of Carbon Monoxide Packaging on
Color and Lipid Stability of Irradiated
Ground Beef
Journal of Food Science
2002
Carrageenan Effects on Thermal Stability
of Meat Proteins
Journal of Food Science
1997
Quality Characteristics of Ham Formulated
with Modified Corn Starch and
Kappa‐Carrageenan
Journal of Food Science
1997
Microbial and Quality Characteristics of
Pork Cuts from Carcasses Treated with
Sanitizing Sprays
Journal of Food Science
1994
Naturally Occurring Toxicants in Food
Adverse Effects of Foods
1982
Microbiological Safety of Cooked Beef
Roasts Treated with Lactate, Monolaurin or
Gluconate
Journal of Food Science
1993
The effects of aging on moisture-enhanced
pork loins
Meat Science
2004
Pork quality and the expression of stress
protein Hsp 70 in swine
Journal of Animal Science
1993
Frankfurters with Lean Finely Textured
Tissue as Affected by Ingredients
Journal of Food Science
1996
Carrageenans in Beaker Sausage as Affected
by pH and Sodium Tripolyphosphate
Journal of Food Science
1994
Washed Mechanically Separated Pork as a
Surimi‐like Meat‐product Ingredient
Journal of Food Science
1993
Adrenal Response to Acth in the Pig
Journal of Animal Science
1973
Effects of Irradiation on Properties of
Cured Ham
Journal of Food Science
2003
Bacteriological, Physicochemical, and
Sensory Quality of Fresh Pork Chops with
Low-Dose Irradiation and
Modified-Atmosphere Packaging
Journal of Food Protection
1996
USE OF PRERIGOR BEEF FOR FROZEN GROUND
BEEF PATTIES
Journal of Food Science
1980
Effect of Antemortem Electrical Stunning
on Functional Properties of Turkey Muscle
Poultry Science
1988
Effects of adding red wine on the
physicochemical properties and sensory
characteristics of uncured
frankfurter-type sausage
Meat Science
2016
Effects of Microbial Inhibitors and
Modified Atmosphere Packaging on Growth of
Listeria monocytogenes and Salmonella
enterica Typhimurium and on Quality
Attributes of Injected Pork Chops and
Sliced Cured Ham
Journal of Food Protection
2006
Inhibitory Effects of Organic Acid Salts
for Control of Listeria monocytogenes on
Frankfurters
Journal of Food Protection
2005
Effectiveness of transdermal, needle-free
injections for reducing pork carcass
defects
Meat Science
2004
INFLUENCE OF LIQUID NITROGEN, LIQUID
CARBON DIOXIDE AND MECHANICAL FREEZING ON
SENSORY PROPERTIES OF GROUND BEEF PATTIES
Journal of Food Science
1978
The Effects of Irradiation at 1.6 kGy on
Quality Characteristics of Commercially
Produced Ham and Pork Frankfurters over
Extended Storage
Journal of Food Science
2005
Functional Protein Components in Lean
Finely Textured Tissue from Beef and Pork
Journal of Food Science
1996
Effects of lactate/phosphate injection
enhancement on oxidation stability and
protein degradation in early postmortem
beef cuts packaged in high oxygen modified
atmosphere
Meat Science
2010
Control of Campylobacter jejuni in Chicken
Breast Meat by Irradiation Combined with
Modified Atmosphere Packaging Including
Carbon Monoxide
Journal of Food Protection
2012
EFFECT OF SODIUM ERYTHORBATE AND PACKAGING
CONDITIONS ON COLOR STABILITY OF SLICED
BOLOGNA
Journal of Food Science
1980
Nitrosylation of Myoglobin and Nitrosation
of Cysteine by Nitrite in a Model System
Simulating Meat Curing
Journal of Agricultural and Food
Chemistry
2012
Effects of Collagen and Alkaline Phosphate
on Time of Chopping, Emulsion Stability
and Protein Solubility of Fine‐Cut Meat
Systems
Journal of Food Science
1989
Effects of Freezing Methods and Frozen
Storage on Chemical Characteristics of
Ground Beef Patties
Journal of Animal Science
1979
INFLUENCE OF SODIUM ERYTHORBATE ON COLOR
DEVELOPMENT, FLAVOR AND OVERALL
ACCEPTABILITY OF FRANKFURTERS CURED WITH
REDUCED LEVELS OF SODIUM NITRITE
Journal of Food Science
1977
Effects and interactions of roselle (
Hibiscus sabdariffa
L.), potato peel flour, and beef fat on
quality characteristics of beef patties
studied by response surface methodology
Journal of Food Processing and
Preservation
2020
Quality evaluation of low fat bologna-type
meat product with a nutritional profile
designed for the elderly
Meat Science
2018
Modified Atmosphere Packaging
Food Science and Technology
2006
Irradiation‐induced Cured Ham Color Fading
and Regeneration
Journal of Food Science
2005
The effects of irradiation on quality of
injected fresh pork loins
Meat Science
2004
Effect of Sodium Nitrite Concentration,
Sodium Erythorbate and Storage Time on the
Quality of Franks Manufactured from
Mechanically Deboned Turkey
Journal of Food Science
1982
Rheological characteristics of
mechanically separated chicken and chicken
breast trim myofibril solutions during
thermal gelation
Food Chemistry
2020
Effects of Calcium Salts on the
Physicochemical Quality of Cured Beef
Sausages during Manufacturing and Storage:
A Potential Calcium Application for
Sausages with Alginate Casings
Foods
2021
Antimicrobial Efficacy of Cinnamaldehyde
Against
Escherichia coli
O157:H7 and
Salmonella enterica
in Carrot Juice and Mixed Berry Juice Held
at 4°C and 12°C
Foodborne Pathogens and Disease
2017
Investigating the control of Listeria
monocytogenes on alternatively-cured
frankfurters using natural antimicrobial
ingredients or post-lethality
interventions
Meat Science
2014
Use of Carbon Monoxide Combined with
Carbon Dioxide for Modified Atmosphere
Packaging of Pre- and Postrigor Fresh Pork
Sausage To Improve Shelf Life
Journal of Food Protection
2007
Application of Predictive Models To
Estimate Listeria monocytogenes Growth on
Frankfurters Treated with Organic Acid
Salts
Journal of Food Protection
2005
Irradiation in Contrast to Thermal
Processing of Pepperoni for Control of
Pathogens: Effects on Quality Indicators
Journal of Food Science
2000
Education
Food Science, Meat Science / May, 1974
Wisconsin
Experience
Iowa State University
Asst. Professor / July, 1975 — Present
Distinguished Professor
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