Research Interest

Application of biochemical, analytical and microbiological methodologies for improving the safety and value of meat foods
Characterization of tissue and non/tissue components affecting functional, nutritional and sensory properties of meat production
Meat processing/Preservation, Chemistry, Food safety, New technologies HACCP and Food Analysis Methods Instructor at the USDA-FSIS Training Center, College Station, TX (Processed Operations)

Recent Publications

• Brandt AL, Castillo A, Harris KB, Keeton JT, Hardin MD & Taylor TM (2010) Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination. J Food Sci 75: M557-63
• Brandt AL, Castillo A, Harris KB, Keeton JT, Hardin MD & Taylor TM (2011) Synergistic inhibition of Listeria monocytogenes in vitro through the combination of octanoic acid and acidic calcium sulfate. J Food Prot 74: 122-5
• Kim YH, Keeton JT, Smith SB, Berghman LR & Savell JW (2009) Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. Meat Sci 83: 376-82
• Kim YH, Keeton JT, Yang HS, Smith SB, Sawyer JE & Savell JW (2009) Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres. Meat Sci 82: 234-40
• Chae SH, Keeton JT, Miller RK, Johnson D, Maxim J & Smith SB (2009) The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Sci 81: 647-52
• Benli H, Hafley BS, Keeton JT, Lucia LM, Cabrera-Diaz E & Acuff GR (2008) Biomechanical and microbiological changes in natural hog casings treated with ozone. Meat Sci 79: 155-62

Application of biochemical, analytical and microbiological methodologies for improving the safety and value of meat foods.