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Terry A. Houser, Ph.D.

Affiliations: 
2004 Iowa State University, Ames, IA, United States 
Area:
Food Science and Technology Agriculture
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Joseph G. Sebranek grad student 2004 Iowa State
 (Quality characteristics of irradiated ready -to -eat meats.)

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Cropp MS, Tarté R, Prusa KJ, et al. (2023) Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna. Meat Science. 204: 109289
Sebranek JG, Houser TA. (2007) Use of CO for Red Meats: Current Research and Recent Regulatory Approvals Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging. 87-102
Houser TA, Sebranek JG, Maisonet WN, et al. (2006) Irradiation-induced Cured Ham Color Fading and Regeneration Journal of Food Science. 70: C281-C285
Sebranek JG, Sewalt VJ, Robbins KL, et al. (2005) Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science. 69: 289-96
Houser TA, Sebranek JG, Maisonet WN, et al. (2005) Volatile Compounds Produced by Irradiation of Commercial Hams and Frankfurters Animal Industry Report. 651: 64
Houser TA, Sebranek JG, Maisonet WN, et al. (2005) 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. 70
Houser TA, Sebranek JG, Maisonet WN, et al. (2005) Irradiation-induced cured ham color fading and regeneration Journal of Food Science. 70
Houser TA, Sebranek JG, Thacker BJ, et al. (2004) Effectiveness of transdermal, needle-free injections for reducing pork carcass defects. Meat Science. 68: 329-32
Sebranek JG, Sewalt VJH, Robbins KL, et al. (2004) Antioxidant Effectiveness of Natural Rosemary Extract in Pork Sausage Animal Industry Report. 650: 11
Houser TA, Sebranek JG, Lonergan SM. (2004) Effects of Irradiation on Cured Ham Animal Industry Report. 650: 21
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