Publications by authors named "Gary A Sullivan"

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Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage.
Samuel C Watson, Nirosh D Aluthge, Rebecca A Furbeck, Samodha C Fernando, Byron D Chaves, Gary A Sullivan

Food Microbiol· October 2025

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Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer.
Samuel C Watson, Alison C Neujahr, Byron D Chaves, Samodha C Fernando, Gary A Sullivan

J Food Prot· December 2024

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Effects of relative humidity on dry-aged beef quality.
Felipe A Ribeiro, Soon K Lau, Rebecca A Furbeck, Nicolas J Herrera, Morgan L Henriott, Gary A Sullivan

Meat Sci· July 2024

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Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers.
Emma Nakimera, Leslie Pearl M Cancio, Gary A Sullivan, Raziya Sadat, Byron D Chaves

J Food Sci· May 2024

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An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle.
Mackenzie C Batt, Leila G Venzor, Keri Gardner, Rachel R Reith, Kelsey A Roberts, Gary A Sullivan

BMC Genomics· April 2024

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Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage.
Samuel C Watson, Rebecca A Furbeck, Samodha C Fernando, Byron D Chaves, Gary A Sullivan

J Food Sci· May 2023

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Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
Heather B Hunt, Samuel C Watson, Byron D Chaves, Gary A Sullivan

J Food Prot· January 2023

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Ultimate pH effects on dry-aged beef quality.
Felipe A Ribeiro, Soon K Lau, Rebecca A Furbeck, Nicolas J Herrera, Morgan L Henriott, Gary A Sullivan

Meat Sci· February 2021

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Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties.
Regan E Stanley, Chad G Bower, Gary A Sullivan

Meat Sci· November 2017

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Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth.
Gary A Sullivan, Armitra L Jackson-Davis, Kohl D Schrader, Yuan Xi, Charlwit Kulchaiyawat

Meat Sci· December 2012

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Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham.
Gary A Sullivan, Armitra L Jackson-Davis, Steven E Niebuhr, Yuan Xi, Kohl D Schrader

J Food Prot· June 2012

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Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing.
Gary A Sullivan, Joseph G Sebranek

J Agric Food Chem· February 2012

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The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system.
Brooke N McClure, Joseph G Sebranek, Yuan H Kim, Gary A Sullivan

Food Chem· December 2011

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Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon.
Armitra L Jackson, Gary A Sullivan, Charlwit Kulchaiyawat, Joseph G Sebranek, James S Dickson

J Food Prot· March 2011

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Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.
Armitra L Jackson, Charlwit Kulchaiyawat, Gary A Sullivan, Joseph G Sebranek, James S Dickson

J Food Prot· March 2011

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