Gary A. Sullivan, Ph.D.
Affiliations: | 2011 | Animal Science | Iowa State University, Ames, IA, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Gary Sullivan"Parents
Sign in to add mentor| Joseph G. Sebranek | grad student | 2011 | Iowa State | |
| (Naturally cured meats: Quality, safety, and chemistry.) | ||||
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Publications
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| Sullivan G, Sebranek JG. (2013) Nitrite Reaction Rates with Substrates for Meat Curing in a Model System Animal Industry Report. 659: 8 |
| Xi Y, Sullivan G, Sebranek JG. (2013) Use of Natural Antimicrobials for Inhibition of Listeria monocytogenes on Naturally-Cured Frankfurters Animal Industry Report. 659: 9 |
| Sullivan GA, Jackson-Davis AL, Schrader KD, et al. (2012) Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth. Meat Science. 92: 808-15 |
| Sullivan GA, Jackson-Davis AL, Niebuhr SE, et al. (2012) Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham. Journal of Food Protection. 75: 1071-6 |
| Sullivan GA, Sebranek JG. (2012) Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing. Journal of Agricultural and Food Chemistry. 60: 1748-54 |
| Xi Y, Sullivan GA, Jackson AL, et al. (2012) Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Science. 90: 130-8 |
| McClure BN, Sebranek JG, Kim YH, et al. (2011) The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system. Food Chemistry. 129: 1072-9 |
| Jackson AL, Kulchaiyawat C, Sullivan GA, et al. (2011) Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams. Journal of Food Protection. 74: 417-24 |
| Jackson AL, Sullivan GA, Kulchaiyawat C, et al. (2011) Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon. Journal of Food Protection. 74: 410-6 |
| Xi Y, Sullivan GA, Jackson AL, et al. (2011) Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system. Meat Science. 88: 503-11 |