| Aug 3, 2004 |
|
Contract Representative |
Project Objective |
Jane Ann
Boles
Montana State University |
New Interventions
and Validation for the Control of Pathogens
in the Processing of Jerky. |
Dennis R. Buege
University of
Wisconsin-Madison |
Validation
of Reduced Humidity Cooking of Jerky Products. |
Mark A.
Harrison
University of Georgia |
Antimicrobial
Intervention and Process Validation in Beef
Jerky Processing. |
Jimmy
Keeton
Texas A&M University |
Application
of Novel Hurdle Technologies to Meat Carcasses
and Trimmings for Reduction of Pathogens. |
Govind
Kannan
Fort Valley State University |
Prevention
of E. coli Contamination of Goat Carcasses
by Reducing Fecal Pathogen Counts on Skin. |
Lynn Knipe
Ohio State University |
Validation
of Post-Packaging Pasteurization Methods to
be used in Small and Very Small Meat Establishments. |
Jinru Chen
University of Georgia |
The Feasibility of Using Household Steam
Cleaners to Control Microbial Quality of
Animal Carcasses in Small and Very Small
Meat Processing Plants.
|
Kelly J. K. Getty
Kansas State University |
Jerky Validation for Small and Very Small Meat and Poultry Businesses. |
