College of Agricultural Sciences Personnel Profile
Personnel Photo
Keith Belk
Professor
Animal Sciences
College of Agricultural Sciences

Animal Sciences Building, Room 37
Phone:
970-491-5826
Education:
  • Ph D, Texas A&M University; Animal Science
  • Other, Colorado State University; Animal Science
  • Other, Colorado State University; Animal Science
Website:
http://

Born in Colorado and at CSU since 1995, Keith also was employed in the private sector as a beef buyer by Safeway, and by the USDA-AMS in Washington, DC as an International Marketing Specialist.

Callahan, Z. D., Belk, Keith E., Miller, R. K., Morgan, J. B., Lorenzen, C. L., Combining two proven mechanical tenderness measurements in one steak Journal of Animal Science 91 4521-4525

Yoon, Y., Geornaras, Ifigenia, Mukherjee, A., Belk, Keith E., Scanga, J. A., Smith, G. C., Sofos, John N, Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties Meat Science 95 317-322

Desimone, Tonina L., Acheson, Rebecca A., Woerner, Dale Ray, Engle, Terry E, Douglass, Larry W., Belk, Keith E., Nutrient analysis of the Beef Alternative Merchandising cuts Meat Science 93 733-745

Martin, J. N., Brooks, J. C., Thompson, L. D., Savell, J. W., Harris, K. B., May, L. L., Haneklaus, A. N., Schutz, J. L., Belk, Keith E., Engle, Terry E, Woerner, Dale Ray, Legako, J. F., Luna, A. M., Douglass, L. W., Douglass, S. E., Howe, J., Duvall, M., Patterson, K. Y., Leheska, J. L., Nutrient Database Improvement Project: The influence of U.S. quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate Meat Science 95 486-494

Igo, J. L., VanOverbeke, D. L., Woerner, Dale Ray, Tatum, J. Daryl, Pendell, Dustin L, Vedral, L. L., Mafi, G. G., Moore, M. C., McKeith, R. O., Gray, G. D., Griffin, D. B., Hale, D. S., Savell, J. W., Belk, Keith E., Phase I of The National Beef Quality Audit – 2011: Quantifying willingness-to-pay, best worst scaling, and current status of quality characteristics in different beef industry marketing sectors Journal of Animal Science 91 1907-1919

Huerta-Leidenz, N., Ruiz-Flores, A., Maldonado-Siman, E., Valdez, A., Belk, Keith E., Survey of Mexican retail stores for US beef product Meat Science 96 729-736

Huerta-Leidenz, N., Howard, S. T., Flores, A. Ruíz, Ngapod, T. M., Belk, K. E., A survey of Mexican retail chain stores for fresh U.S. pork Meat Sci. 119 165-173

Yang, Xiang, Woerner, Dale Ray, Hasty, Joshua Dillon, McCullough, Kathryn Rose, Geornaras, Ifigenia, Sofos, John N, Belk, Keith E., (2016) An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef Journal of Animal Science 94 11 4911–4920

Yang, Xiang, Woerner, Dale Ray, McCullough, Kathryn Rose, Hasty, Joshua Dillon, Geornaras, Ifigenia, Smith, Gary C, Sofos, John N, Belk, Keith E., (2016) An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage. Journal of Animal Science 94 11 4921-4929

Noyes, Noelle Robertson, Yang, Xiang, Linke, Lyndsey M, Magnuson, Roberta J, Cook, Shaun R, Zaheer, Rahat, Yang, Hua, Woerner, Dale Ray, Geornaras, Ifigenia, McArt, Jessica Anne Allerton, Gow, Sheryl P, Ruiz, Jaime, Jones, Kenneth L, Boucher, Christina A, McAllister, Tim A, Belk, Keith E., Morley, Paul S, (2016) Characterization of the resistome in manure, soil and wastewater from dairy and beef production systems Scientific reports 6 24645

Noyes, Noelle Robertson, Yang, Xiang, Linke, Lyndsey M, Magnuson, Roberta J, Cook, S R, Zaheer, R, Jones, K L, (2016) "Characterization of the resistome in manure, soil and wastewater from dairy and beef production systems. " Scientific Reports 6 24645

Huerta-Leidenz, N., Rubio Lozano, M. S., Dixon, C., Valdez, A., Belk, K. E., Howard, S., López, F. Alejandro Ruíz , Comparación de suadero de los Estados Unidos de América y de México con y sin tratamiento de marinación: Comparison of rose meat from the U.S. and Mexico with and without margination Rev. Mex. Cienc. Pecu. 7 253-262

Belk, Keith E., (2016) Draft Genome Sequence of a Shiga Toxin-Negative Escherichia coli O157:H7 Strain C1-057 Isolated from Feedlot Cattle ASM Genome Announc 4(2):e00049-16. doi:10.1128/genomeA.00049-16 4 2 e00049-16. doi:10.1128/genomeA.00049-16

Yang, Hua, Carlson, Brandon, Geornaras, Ifigenia, Woerner, Dale Ray, Sofos, John N, Belk, Keith E., (2016) Draft genome sequence of Shiga toxin-negative Escherichia coli O157: H7 strain C1-057, isolated from feedlot cattle Genome announcements 4 2 e00049–16

Luzardo, Santiago, Woerner, Dale Ray, Geornaras, Ifigenia, Hess, Ann Marie, Belk, Keith E., (2016) Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems. Journal of Animal Science 94 2614-2623

Semler, M. L., Woerner, D. R., Belk, K. E., Enns, K. J., Tatum, J. D., (2016) Effects of USDA carcass maturity on sensory attributes of steaks produced by cattle representing two dental age classes J. Anim. Sci. 94 5 2207-2217

Lakin, Steven Michael, Dean, Christopher James, Noyes, Noelle Robertson, Dettenwanger, A, Ross, A, Doster, E, Rovira Sanz, Pablo Juan, Abdo, Zaid, Jones, K L, Ruiz, Jaime G, Belk, Keith E., Morley, Paul S, Boucher, Christina Anne, (2016) "MEGARes: an antimicrobial resistance database for high throughput sequencing." Nucleic Acid Research

Noyes, Noelle Robertson, Yang, Xiang, Linke, Lyndsey M, Magnuson, Roberta J, Dettenwanger, Adam, Cook, Shaun, Geornaras, Ifigenia, Woerner, Dale Ray, Gow, Sheryl P, McAllister, Tim A, Yang, Hua, Ruiz, Jaime, Jones, Kenneth L, Boucher, Christina A, Morley, Paul S, Belk, Keith E., (2016) Resistome diversity in cattle and the environment decreases during beef production ELife 5 e13195

Belk, Keith E., Boucher, Christina Anne, Bowe, A, Gagie, T, Morley, Paul S, Muggli, Martin Drake, Noyes, Noelle Robertson, Puglisi, S J, Raymond, Robert Lovejoy, (2016) "Succinct colored de Bruijn graphs." bioRxiv

Noyes, Noelle Robertson, Yang, Xiang, Linke, Lyndsey M, Magnuson, Roberta J, Dettenwanger, A, Cook, S, Geornaras, Ifigenia, Woerner, Dale Ray, Gow, S, McAllister, T, Yang, Hua, Ruiz, Jaime G, Jones, K, Boucher, Christina Anne, Morley, Paul S, Belk, Keith E., (2016) "Use of metagenomic shotgun sequencing technology to detect foodborne pathogens within the microbiome of the beef production chain. " eLife 5 e13195

Luzardo, S, Woerner, Dale Ray, Geornaras, Ifigenia, Engle, Terry E, Delmore, Robert, Hess, Ann Marie, Belk, Keith E., (2016) Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems. Journal of animal science 94 6 2624-36

Semler, Megan L., Woerner, Dale Ray, Belk, Keith E., Enns, Kellie J, Tatum, J. Daryl, (2016) Effects of USDA carcass maturity on sensory attributes of steaks produced by cattle representing two dental age classes Journal of Animal Science 2016` 94 2207-2217

Yang, Xiang, Noyes, Noelle Robertson, Doster, E, Martin, Jennifer, Linke, Lyndsey M, Magnuson, Roberta J, Yang, Hua, Geornaras, Ifigenia, Woerner, Dale Ray, Jones, Kevin, Ruiz, Jaime G, Boucher, Christina Anne, Morley, Paul S, Belk, Keith E., (2016) Use of metagenomic shotgun sequencing technology to detect foodborne pathogens within their microbiome in beef production chain. Applied and environmental microbiology 82 2433-2443

O'Quinn, T. G. , Woerner, Dale Ray, Engle, Terry E, Chapman, Phillip Lee, Legako, J. F. , Brooks, J. C. , Belk, Keith E., Tatum, J. Daryl, (2016) Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters Meat Science 112 90-102

Murphy, R. G.L., Howard, S. T., Woerner, Dale Ray, Pendell, Dustin L, Dixon, C. L. , Desimone, T. L., Green, M. D., Igo, J. L., (2015) Definition, willingness-to-pay, and ranking of quality attributes of U.S. pork as defined by importers in Asia and Mexico Journal of Animal Science 93 433-441

Adams, T. S., Woerner, Dale Ray, Legako, J. F., Engle, Terry E, Tatum, J. Daryl, Delmore, Robert, Belk, Keith E., (2015) "Identifying the influence of cattle production history and lean muscle characteristics on specific beef flavor attributes" Meat Science 112 149-150

Hoffman, T. W., Belk, Keith E., Tatum, J. Daryl, Delmore, Robert, Peel, R. Kraig, Levalley, Stephen Byron, Pendell, Dustin L, Zerby, H. N. , English, L. F., Moeller, S. J. , Fluharty, F. L. , (2015) "Preferences associated with American lamb quality in retail & foodservice markets" Meat Science 112 138

Scott, Brittney Rose, Yang, Xiang, Geornaras, Ifigenia, Delmore, Robert, Woerner, Dale Ray, Adler, J M, Belk, Keith E., (2015) Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue. Journal of food protection 78 12 2136-42

Moschonas, G, Geornaras, Ifigenia, Stopforth, J D, Woerner, Dale Ray, Belk, Keith E., Smith, Gary C, Sofos, John N, (2015) Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials. Journal of food science 80 12 M2815-21

Acheson, R J, Woerner, Dale Ray, Martin, Jennifer, Belk, Keith E., Engle, Terry E, Brown, T R, Brooks, J C, Luna, A M, Thompson, Laura, Grimes, H L, Arnold, A N, Savell, J W, Gehring, K B, Douglass, L W, Howe, J C, Patterson, K Y, Roseland, J M, Williams, J R, Cifelli, A, Leheska, J M, McNeill, S H, (2015) Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round. Meat science 110 236-44

Scott, Brittney Rose, Yang, Xiang, Geornaras, Ifigenia, Delmore, Robert, Woerner, Dale Ray, Reagan, J O, Morgan, Jeralyn, Belk, Keith E., (2015) Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings. Journal of food protection 78 11 1967-72

Murphy, Rachel Lynn, Scott, Brittney Rose, Delmore, Lynn, Martin, Jennifer, Woerner, Dale Ray, Belk, Keith E., Delmore, Robert, (2015) "Guidance for Selecting a Commercial or Private Laboratory" North American Meat Institute

Howard, S T, Woerner, Dale Ray, Vote, D J, Scanga, J A, Acheson, R J, Chapman, P L, Bryant, T C, Tatum, J. Daryl, Belk, Keith E., (2014) Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on carcass cutability of calf-fed Holstein steers Journal of Animal Science 92 369-375

Arp, T S, Howard, S T, Woerner, Dale Ray, Scanga, J A, McKenna, D R, Kolath, W H , Chapman, P L, Tatum, J. Daryl, Belk, Keith E., (2014) Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers Journal of Animal Science 92 836-843

Belk, Keith E., Woerner, Dale Ray, Delmore, Robert, Tatum, J. Daryl, Yang, Hua, Sofos, John N, (2014) The meat industry: do we think and behave globally or locally? Meat science 98 3 556-60

West, S E, Harris, K B, Haneklaus, A N, Savell, J W, Thompson, Laura, Brooks, J C, Pool, J K, Luna, A M, Engle, Terry E, Schutz, J S, Woerner, Dale Ray, Arcibeque, S L, Belk, Keith E., Douglass, L, Leheska, J M, McNeill, S, Howe, J C, Holden, J M, Duvall, M, Patterson, K, (2014) Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck. Meat science 97 4 558-67

Arp, T S, Howard, S T, Woerner, Dale Ray, Scanga, J A, McKenna, D R, Kolath, W H, Chapman, Phillip Lee, Tatum, J. Daryl, Belk, Keith E., (2014) Effects of dietary ractopamine hydrochloride and zilpaterol hydrochloride supplementation on performance, carcass traits, and carcass cutability in beef steers. Journal of animal science 92 2 836-43

Emerson, M R, Woerner, Dale Ray, Belk, Keith E., Tatum, J. Daryl, (2013) Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in LM sensory attributes Journal of Animal Science 91 1024-1034

Yoon, Yohan, Geornaras, Ifigenia, Mukherjee, Avik, Belk, Keith E., Scanga, John A., Smith, Gary C., Sofos, John N, (2013) Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties Meat Sci. 95 317-322

Acheson, R J, Woerner, Dale Ray, Belk, Keith E., Tatum, J. Daryl, (2013) "Effects of differences in carcass maturity on eating quality of beef produced by grain-finished steers and heifers that have been classified as less than 30 months old using birth records or dentition" Final Report to National Cattlemen's Beef Association 1-23

Howard, S T, Scanga, J A, Woerner, Dale Ray, VanOverbeke, D L, Tatum, J. Daryl, Belk, Keith E., (2013) "North American beef tenderness survey 2011-2012. 2013" Meat Science 96 478-479

Howard, Scott T, Woerner, Dale Ray, Scanga, J A, VanOverbeke, D L, Mafi, G G, Igo, J L, Salman, M D, Tatum, J. Daryl, Belk, Keith E., (2013) North American Beef Tenderness Survey 2011–2012: Benchmarking tenderness and sample shipping procedures. Journal of Animal Science 91 5981-5988

Huerta-Leidenz, N., Ruiz-Flores, A., Maldonado-Siman, E., Valdez, A., Belk, Keith E., (2013) Survey of Mexican retail stores for US beef product Meat Science 96 729-736

Yang, Xiang, Pittman, Curtis I., Perham, Carlie C. , Geornaras, Ifigenia, Sofos, John N, Woerner, Dale Ray, Belk, Keith E., (2013) "Validation of the commercial use of thermal pasteurization combined with a bromine solution as whole carcass antimicrobial intervention when tested at operational parameters" BIFSCO, March 13-15, Dallas, TX.

Martin, Jennifer, Brooks, J C, Thompson, Laura, Savell, J W, Harris, K B, May, L L, Haneklaus, A N, Schutz, J L, Belk, Keith E., Engle, Terry E, Woerner, Dale Ray, Legako, J F, Luna, A M, Douglass, L W, Douglass, S E, Howe, J, Duvall, M, Patterson, K Y, Leheska, J L, (2013) Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate. Meat science 95 3 486-94

Emerson, M R, Woerner, Dale Ray, Belk, Keith E., Tatum, J. Daryl, (2013) Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. Journal of animal science 91 2 1024-34

(2012) Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products J Food Prot 75 1023-1028

(2012) "Combining two proven mechanical tenderness measurements in one steak using two different common cooking methods" J Anim Sci 90 Suppl 2 58-59

(2012) Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 shiga toxin-producing E coli serogroups J Food Sci 77 M539-M544

(2012) "Development of nutrient labels for four retail cuts from the beef rib" Abstract presented at Reciprocal Meat Conference Fargo, ND

(2012) "Discovering ground beef performance through “premium grind” concepts" Interim Report Submitted to the National Cattlemen’s Beef Association, Centennial, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2012) "Driving Change: The 2011 National Beef Quality Audit" Abstract presented at Reciprocal Meat Conference Fargo, ND

(2012) Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in LM sensory attributes J Anim Sci Nov 12 [Epub ahead of print] http://www.journalofanimalscience.org/content/early/2012/11/11/jas.2012-5514

(2012) "Effects of differences in carcass maturity on eating quality of bef from fed steers and heifers that have been classified as less than 30 months old using birth records or dentition" Interim Report Submitted to the National Cattlemen’s Beef Association, Centennial, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2012) Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings J Food Prot 75 1960-1967

(2012) "Evaluation of marbling score variation longitudinally in the Longissimus lumborum of Certified Angus Beef brand carcasses" Submitted to Certified Angus Beef

(2012) "Grading video script" Final Report Submitted to the U S Meat Export Federation, Denver, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2012) "Identifying Consumer Preferences for Specific Beef Flavor Characteristics" Final Report Submitted to the National Cattlemen’s Beef Association, Centennial, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO pp 1-31

(2012) National Beef Quality Audit – 2011: Harvest-floor assessments of targeted characteristics that impact quality and value of cattle, carcasses, and by-products J Anim Sci 90 5135-5142

(2012) National Beef Quality Audit – 2011: Survey of instrument grading assessments of beef carcass characteristics J Anim Sci 90 5152-5158

(2012) "National Beef Quality Audit--2011 Phase I: Face-to-Face Interviews" Final Report Submitted to the National Cattlemen’s Beef Association, Centennial, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO, Meat Science, Department of Animal Science, Oklahom

(2012) National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers J Anim Sci 90 5143-5151

(2012) Nutrient analysis of the Beef Alternative Merchandising cuts Meat Sci 93 733-745

(2012) "Nutrient Database Improvement Research - Phase 3a: Nutrient Analysis of Beef Loin and Round" Final Report Submitted to the National Cattlemen’s Beef Association, Centennial, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2012) "Nutrient Database Improvement Research - Phase 3b: Nutrient Analysis of Beef Loin and Round" Interim Report Submitted to the National Cattlemen’s Beef Association, Centennial, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2012) "Post-Approval Study: Live Performance, Carcass Characteristics, Carcass Fabrication Yield and Strip Loin Palatability of Beef Steers Fed Varying Dosages and Potencies of Beta-Agonists" Final Report Submitted to Elanco Animal Health, A Division of Eli Lilly and Company, Greenfield, IN, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2012) Quantifying the 'aging response' and nutrient composition for muscles of the beef round J Anim Sci 90 996-1007

(2012) Research Note: Evaluation of Lactic Acid as an Initial and Secondary Subprimal Intervention for Escherichia coli O157:H7, Non-O157 Shiga Toxin-Producing E coli, and a Non-Pathogenic E coli Surrogate for E coli O157:H7 J Food Prot 75 1701-1708

Simpson Beauchamp, Catherine, Dourou, Dimitra, Geornaras, Ifigenia, Yoon, Yohan, Scanga, John A, Belk, Keith E., Smith, Gary C, Nychas, George-John E, Sofos, John N, (2012) Sanitizer efficacy against Escherichia coli O157: H7 biofilms on inadequately cleaned meat-contact surface materials Food Protection Trends 32 4 173–182

(2012) Sanitizer Efficacy against Escherichia coli O157:H7 biofilms on inadequately cleaned meat-contact surface materials Food Prot Trends 32 173-182

(2012) Sensitivity of shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings J Food Prot 75 1751-1758

(2012) Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks J Food Sci 77 M108-114

(2012) "Updating the United States National Nutrient Database with Nutrient Data for Eight Cooked Beef Cuts" Proc ICOMST, Montreal, Canada

(2012) "Validation of a hot water cabinet for use as a whole carcass antimicrobial intervention in Greeley, CO and Tolleson, AZ" Final Report Submitted to the JBS North America, Greeley, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO pp 1-16

(2012) "Validation of thermal pasteurization used with and without a commercial bromine solution for use as a whole carcass antimicrobial intervention" Final Report Submitted to the JBS North America, Greeley, CO, by the Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO pp 1-30

McKeith, R O, Gray, G D, Hale, D S, Kerth, C R, Griffin, D B, Savell, J W, Raines, C R, Belk, Keith E., Woerner, Dale Ray, Tatum, J. Daryl, Igo, J L, VanOverbeke, D L, Mafi, G G, Lawrence, T E, Delmore, R J, Christensen, L M, Shackelford, S D, King, D A, Wheeler, T L, Meadows, L R, O'Connor, M E, (2012) National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts. Journal of animal science 90 13 5135-42

Moore, M C, Gray, G D, Hale, D S, Kerth, C R, Griffin, D B, Savell, J W, Raines, C R, Belk, Keith E., Woerner, Dale Ray, Tatum, J. Daryl, Igo, J L, VanOverbeke, D L, Mafi, G G, Lawrence, T E, Delmore, R J, Christensen, L M, Shackelford, S D, King, D A, Wheeler, T L, Meadows, L R, O'Connor, M E, (2012) National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers. Journal of animal science 90 13 5143-51

Gray, G D, Moore, M C, Hale, D S, Kerth, C R, Griffin, D B, Savell, J W, Raines, C R, Lawrence, T E, Belk, Keith E., Woerner, Dale Ray, Tatum, J. Daryl, VanOverbeke, D L, Mafi, G G, Delmore, R J, Shackelford, S D, King, D A, Wheeler, T L, Meadows, L R, O'Connor, M E, (2012) National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics. Journal of animal science 90 13 5152-8

Geornaras, Ifigenia, Yang, Hua, Moschonas, G, Nunnelly, M C, Belk, Keith E., Nightingale, K K, Woerner, Dale Ray, Smith, Gary C, Sofos, John N, (2012) Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings. Journal of food protection 75 11 1960-7

Fouladkhah, A, Geornaras, Ifigenia, Yang, Hua, Belk, Keith E., Nightingale, K K, Woerner, Dale Ray, Smith, Gary C, Sofos, John N, (2012) Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings. Journal of food protection 75 10 1751-8

Geornaras, Ifigenia, Yang, Hua, Manios, S, Andritsos, N, Belk, Keith E., Nightingale, K K, Woerner, Dale Ray, Smith, Gary C, Sofos, John N, (2012) Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups. Journal of food science 77 9 M539-44

Pittman, C I, Geornaras, Ifigenia, Woerner, Dale Ray, Nightingale, K K, Sofos, John N, Goodridge, Lawrence, Belk, Keith E., (2012) Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7. Journal of food protection 75 9 1701-8

Moschonas, G, Geornaras, Ifigenia, Stopforth, J D, Wach, D, Woerner, Dale Ray, Belk, Keith E., Smith, Gary C, Sofos, John N, (2012) Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. Journal of food science 77 7 M405-11

Moschonas, G, Geornaras, Ifigenia, Stopforth, J D, Wach, D, Woerner, Dale Ray, Belk, Keith E., Smith, Gary C, Sofos, John N, (2012) Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products. Journal of food protection 75 6 1023-8

Simpson Beauchamp, C, Dourou, D, Geornaras, Ifigenia, Yoon, Y, Scanga, J A, Belk, Keith E., Smith, Gary C, Nychas, G J, Sofos, John N, (2012) Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials. Journal of food science 77 6 M343-7

Dixon, C L, Woerner, Dale Ray, Tokach, R J, Chapman, Phillip Lee, Engle, Terry E, Tatum, J. Daryl, Belk, Keith E., (2012) Quantifying the aging response and nutrient composition for muscles of the beef round. Journal of animal science 90 3 996-1007

Adler, J M, Geornaras, Ifigenia, Belk, Keith E., Smith, Gary C, Sofos, John N, (2012) Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks. Journal of food science 77 2 M108-14

(2011) Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration J Food Sci 76 M433-M438

(2011) "An evaluation of carcass characteristics and longissimus muscle tenderness as a result of implant strategy and beta-adrenergic agonist supplementation" Final report submitted to the JBS by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2011) "Assessment of BoviBrom against Escherichia coli on beef carcass tissue" Final Report Submitted to Elanco Animal Health, Greenfield, IN, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University

(2011) Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing Int J Food Microbiol 149 262-268

(2011) "Development of an intervention to reduce the likelihood of Salmonella contamination in raw poultry intended for use in the manufacture of frozen, not-ready-to-eat entrees Final report submitted to the American Meat Institute Foundation by the Center for" Final report submitted to the American Meat Institute Foundation by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 66 pp

(2011) Effects of genetic markers and implant strategy on longissimus and gluteus muscle tenderness of calf-fed steers and heifers J Anim Sci 89 1401-1411

(2011) Effects of sequential implanting and ractopamine hydrochloride supplementation on carcass characteristics and longissimus muscle tenderness of calf-fed steers and heifers J Anim Sci 89 201-209

(2011) "Enhancement of BRT lamb legs with multiple needle injection and tumbling methods" Final Report Submitted to Mountain States Rosen, Greeley, CO, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University

(2011) "Evaluation of chemical decontamination treatments for beef trimmings against Escherichia coli O157:H7, non-O157 Shiga toxin-producing E coli and antibiotic resistant and susceptible Salmonella Typhimurium and Salmonella Newport" Final report submitted to the American Meat Institute Foundation by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 146 pp

(2011) "Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, Non-O157 shiga toxin-producing E coli, and a non-pathogenic E coli surrogate for E coli O157:H7" Final Report Submitted to JBS, Greeley, CO, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University

(2011) "Food Safety in the Beef Industry" Colorado Cattlemen s Association Newsletter

(2011) High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro J Food Prot 74 2148-2156

Yoon, Yohan, Mukherjee, Avik, Geornaras, Ifigenia, Belk, Keith E., Scanga, John A, Smith, Gary C, Sofos, John N, (2011) Inactivation of Escherichia coli O157: H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients Food Control 22 12 1859–1864

(2011) Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients Food Control 22 1859-1864

(2011) Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures J Food Sci 76 1 M64-M71

(2011) "Inactivation of Escherichia coli O157:H7 in vitro and on beef tissue after exposure to alexidine dihydrochloride" 111th General Meeting of the American Society for Microbiology, May 21-24, New Orleans, LA. Abstract No. 1838.

(2011) Naturally colonized beef cattle populations feed combinations of yeast culture and an ionophore in finishing diets containing dried distiller’s grains with solubles had similar fecal shedding of Escherichia coli O157:H7 J Food Prot 74 912-918

(2011) "Nutrient database improvement - phase 3A - nutrient analysis of round and loin cuts" Interim Report Submitted to the National Cattlemen’s Beef Association, CO, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University

(2011) Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products J Food Sci 76 M450-M455

(2011) Quantifying the 'aging response' and nutrient composition for muscles of the beef round J Anim Sci doi: 10.2527/jas.2011-4415

(2011) "Relationships of USDA camera-based quality grades to beef palatability attributes Final Report Submitted to the National Cattlemen’s Beef Association, CO, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University" Final Report Submitted to the National Cattlemen’s Beef Association, CO, by the Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University.

(2011) Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials J Food Sci 76 M478-M485

(2011) Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef J Food Prot 74 531-538

(2011) "Thermal inactivation of Escherichia coli O157:H7 on the surface or within non-intact steaks as affected by thickness, thawing, starting cook temperature and cooking method" 98th Annual Meeting of the International Association for Food Protection, July 31-August 3, Milwaukee, WI Abstract No P1-58

(2011) "Updating nutient data for beef chuck cuts" Texas Dietetic Association Food & Nutrition Conference & Exhibition (poster), Translating Trends into Reality for Dietetic Professionals, Houston, Texas. April 7-9, 2011

(2011) "Use of antimicrobials to reduce Salmonella contamination in heated for external browning, but uncooked, frozen breaded chicken meat products" 71st Annual Meeting of the Institute of Food Technologists, June 11-14, New Orleans, LA. Abstract No. 202-02

(2011) "Validation of lactic acid for use as a primary and re-work subprimal antimicrobial intervention" Abstract presented at BIFSCO, March, Dallas, TX

Chen, Jiawei, Carlson, B A, Sofos, John N, Smith, Gary C, Belk, Keith E., Nightingale, K K, (2011) High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro. Journal of food protection 74 12 2148-56

Dourou, D, Beauchamp, C S, Yoon, Y, Geornaras, Ifigenia, Belk, Keith E., Smith, Gary C, Nychas, G J, Sofos, John N, (2011) Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing. International journal of food microbiology 149 3 262-8

Adler, J M, Geornaras, Ifigenia, Byelashov, O A, Belk, Keith E., Smith, Gary C, Sofos, John N, (2011) Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials. Journal of food science 76 7 M478-85

Pittman, C I, Pendleton, S, Bisha, Bledar, O'Bryan, C A, Belk, Keith E., Goodridge, Lawrence, Crandall, P G, Ricke, S C, (2011) Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration. Journal of food science 76 6 M433-8

Yoon, Y, Geornaras, Ifigenia, Scanga, J A, Belk, Keith E., Smith, Gary C, Kendall, Patricia A, Sofos, John N, (2011) Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products. Journal of food science 76 6 M450-5

Swyers, K L, Carlson, B A, Nightingale, K K, Belk, Keith E., Archibeque, Shawn Louis, (2011) Naturally colonized beef cattle populations fed combinations of yeast culture and an ionophore in finishing diets containing dried distiller's grains with solubles had similar fecal shedding of Escherichia coli O157:H7. Journal of food protection 74 6 912-8

Gruber, S L, Tatum, J. Daryl, Engle, Terry E, Chapman, Phillip Lee, Enns, R. Mark, Belk, Keith E., Smith, Gary C, (2011) Effects of genetic markers and implant strategy on longissimus and gluteus muscle tenderness of calf-fed steers and heifers. Journal of animal science 89 5 1401-11

Shen, C, Geornaras, Ifigenia, Belk, Keith E., Smith, Gary C, Sofos, John N, (2011) Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef. Journal of food protection 74 4 531-8

Woerner, Dale Ray, Tatum, J. Daryl, Engle, Terry E, Belk, Keith E., Couch, Doug Wayne, (2011) Effects of sequential implanting and ractopamine hydrochloride supplementation on carcass characteristics and longissimus muscle tenderness of calf-fed steers and heifers. Journal of animal science 89 1 201-9

Shen, C, Geornaras, Ifigenia, Belk, Keith E., Smith, Gary C, Sofos, John N, (2011) Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. Journal of food science 76 1 M64-71

(2010) "A review of procedures to extend the storage life of chilled and frozen beef, pork, and lamb muscle cuts, variety meats, and processed products destined for foreign markets, and a presentation of storage life estimates" pp 1-166 Final report to United States Meat Export Federation, Denver, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Antibiotic- resistance Class 1 integrons in commensal bacteria from various environments and their transferability to foodborne pathogens" 97th Annual Meeting of the International Association for Food Protection, August 1-4, Anaheim, CA Abstract No P2-70

(2010) "Antimicrobial Chemicals for Sub-primal Microbiological Intervention" Final Research Report submitted to Hawkins, Inc, Glen Allen, VA Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Beef Facts: Beef Cutout Calculator" Research & Knowledge Management, National Cattlemen s Beef Association, Centennial, CO pp 1-4

(2010) "Beef Nutrient Database Improvement Research-Phase II A Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO" Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) Characterization and transferability of class 1 integrons in commensal bacteria isolated from farm and nonfarm environments Foodborne Pathogens 7 12 1441- 1451

(2010) "Comprehensive consumer sensory panel ratings and establishing baseline tenderness of American lamb meat" Final report to American Lamb Board, Denver, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Development of USDA Performance Standards for Officially Approving VIA Lamb Carcass-Evaluation Instrumentation" Final report to American Sheep Industry Association, Englewood, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Effect of brine ingredients on Escherichia coli O157:H7 during storage and cooking of moisture-enhanced vacuum- packaged beef" 97th Annual Meeting of the International Association for Food Protection, August 1-4, Anaheim, CA Abstract No P2-140

(2010) "Effect of marinade ingredients with antimicrobial properties against Escherichia coli O157:H7 in a beef homogenate" 97th Annual Meeting of the International Association for Food Protection, August 1-4, Anaheim, CA Abstract No P1-19

(2010) Effect of visual marbling on sensory properties and quality traits of pork loin Meat Sci 85 428-434

(2010) Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle J Anim Sci 88 349-360

(2010) Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems J Anim Sci 88 2464-2475

(2010) Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157 J Food Sci 75 M209-M217

(2010) "Evaluation of commercially available compounds for antimicrobial intervention of sub-primal beef and pork" Meat Sci 86 567

(2010) "Fate of Escherichia coli O157:H7 during aerobic storage at 4 or 12°C and subsequent thermal inactivation during cooking of beef moisture-enhanced with different brining ingredients" 70th Annual Meeting of the Institute of Food Technologists, July 17-20, Chicago, IL Abstract No 041-02

(2010) "Fate of Escherichia coli O157:H7 in beef slaughter runoff fluids during carcass chilling and subsequent decontamination" 97th Annual Meeting of the International Association for Food Protection, August 1-4, Anaheim, CA Abstract No P2-141

(2010) Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters Food Microbiol 27 144-149

(2010) Inactivation of Escherichia coli O157 J Food Prot 73 461-469

(2010) Inactivation of Listeria monocytogenes during reheating of frankfurters with hot water before consumption Food Prot Trends 30 1 14-24

(2010) "JBS Microbiological Intervention Validation" Final Research Report submitted to JBS SA, Greeley, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "JBS Microbiological Intervention Validation Blitz" Final Research Report submitted to JBS SA, Greeley, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "JBS Microbiological Intervention Validation Lactic Acid" Final Research Report submitted to JBS SA, Greeley, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "JBS Microbiological Intervention Validation Spray in Bag Technologies" Final Research Report submitted to JBS SA, Greeley, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "JBS Microbiological Intervention Validation SYNTRx" Final Research Report submitted to JBS SA, Greeley, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Muscles of the round: Nutrient composition of cooked cuts Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO" Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Nutrient Analysis of the Beef Alternative Merchandising (BAM) Cuts: An Update to SDIBC" Prepared for the National Cattlemen s Beef Association, Centennial, CO Center for Red Meat Safety and Quality, Colorado State University, Fort Collins, CO

(2010) "Prediction of Meat Tenderness Using High Resolution Imaging" Final Report to the National Cattleman's Beef Association, Centennial, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "Presence of antibiotic resistant commensal bacteria in agricultural, city and national park environments evaluated by standard culture and real-time PCR methods" 70th Annual Meeting of the Institute of Food Technologists, July 17-20, Chicago, IL Abstract No 037-16

(2010) Presence of antibiotic-resistant commensal bacteria in samples from agricultural, city, and national park environments evaluated by standard culture and real-time PCR methods Can J Microbiol 56 761-770

(2010) "Quantifying the Aging Response for Muscles of the Beef Round Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO" Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures Food Microbiol 27 783-790

(2010) Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness J Anim Sci 88 1148-1159

(2010) Risk factors associated with prevalence of foodborne pathogens in rural house- holds of Colorado with and without ruminant animals Food Prot Trends 30 12 803-815

(2010) "Sanitation of tenderizer blades to reduce cross-contamination of beef with Escherichia coli O157:H7" Food Micro 2010, 22nd International ICFMH Symposium, August 30- September 3, Copenhagen, Denmark Abstract No PED127

(2010) "Survival of Escherichia coli O157:H7 during frozen storage and subsequent cooking of beef steaks moisture-enhanced with different brining formulations" 63rd Reciprocal Meat Conference, American Meat Science Association, June 20-23, Lubbock, TX Abstract No 106P

(2010) "Thermal inactivation of acid, cold, heat, starvation and desiccation stress-adapted Escherichia coli O157:H7 in nonintact beef moisture-enhanced with various brine ingredients" 97th Annual Meeting of the International Association for Food Protection, August 1-4, Anaheim, CA Abstract No P3-82

(2010) "Thermal inactivation of Escherichia coli O157:H7 in different parts of beef roasts moisture-enhanced with different brining formulations and cooked to rare or very- rare degrees of doneness" 70th Annual Meeting of the Institute of Food Technologists, July 17-20, Chicago, IL Abstract No COMP17-04 (038-57)

(2010) "Thermal inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting using different cooking appliances with different starting temperatures" 70th Annual Meeting of the Institute of Food Technologists, July 17-20, Chicago, IL Abstract No 038-09

(2010) "Validation of citrus essential oils to control foodborne pathogens on beef carcasses and subprimals Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO" Final Research Report submitted to the National Cattlemen s Beef Association, Centennial, CO Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

(2010) "What is quality? The propensity of foreign customers of US pork to pay for pork quality attributes in select export markets" pp 1-198 Final report to National Pork Board, Des Moines, IA Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO

Yang, Hua, Byelashov, O A, Geornaras, Ifigenia, Goodridge, Lawrence, Nightingale, K K, Belk, Keith E., Smith, Gary C, Sofos, John N, (2010) Characterization and transferability of class 1 integrons in commensal bacteria isolated from farm and nonfarm environments. Foodborne pathogens and disease 7 12 1441-51

Yang, Hua, Byelashov, O A, Geornaras, Ifigenia, Goodridge, Lawrence, Nightingale, K K, Belk, Keith E., Smith, Gary C, Sofos, John N, (2010) Presence of antibiotic-resistant commensal bacteria in samples from agricultural, city, and national park environments evaluated by standard culture and real-time PCR methods. Canadian journal of microbiology 56 9 761-70

Byelashov, O A, Daskalov, H, Geornaras, Ifigenia, Kendall, Patricia A, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2010) Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures. Food microbiology 27 6 783-90

Cannata, S, Engle, Terry E, Moeller, S J, Zerby, H N, Radunz, A E, Green, M D, Bass, P D, Belk, Keith E., (2010) Effect of visual marbling on sensory properties and quality traits of pork loin. Meat science 85 3 428-34

Moore, C B, Bass, P D, Green, M D, Chapman, Phillip Lee, O'Connor, M E, Yates, L D, Scanga, J A, Tatum, J. Daryl, Smith, Gary C, Belk, Keith E., (2010) Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems. Journal of animal science 88 7 2464-75

Byelashov, O A, Adler, J M, Geornaras, Ifigenia, Ko, K Y, Belk, Keith E., Smith, Gary C, Sofos, John N, (2010) Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. Journal of food science 75 4 M209-17

Shen, C, Adler, J M, Geornaras, Ifigenia, Belk, Keith E., Smith, Gary C, Sofos, John N, (2010) Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances. Journal of food protection 73 3 461-9

Gruber, S L, Tatum, J. Daryl, Engle, Terry E, Chapman, Phillip Lee, Belk, Keith E., Smith, Gary C, (2010) Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness. Journal of animal science 88 3 1148-59

Simpson Beauchamp, C, Byelashov, O A, Geornaras, Ifigenia, Kendall, Patricia A, Scanga, J A, Belk, Keith E., Smith, Gary C, Sofos, John N, (2010) Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters. Food microbiology 27 1 144-9

Bass, P D, Engle, Terry E, Belk, Keith E., Chapman, Phillip Lee, Archibeque, Shawn Louis, Smith, Gary C, Tatum, J. Daryl, (2010) Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle. Journal of animal science 88 1 349-60

(2009) Alkaline hydrolysis of mouse-adapted scrapie for inactivation and disposal of prion-positive material J Anim Sci 87 1787-1793

(2009) Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses J Anim Sci 87 2935-2942

(2009) Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157 J Food Sci 74 M94-M99

(2009) Effect of tenderizers combined with organic acids on Escherichia coli O157 Int J Food Microbiol 133 78-85

(2009) Escherichia coli O157 Appl Environ Microbiol 75 5927-5937

(2009) Microwave Oven Heating for Inactivation of Listeria Monocytogenes on Frankfurters before Consumption J Food Sci 74 M453-M460

(2009) Modeling the Growth/No-Growth Boundaries of Postprocessing Listeria monocytogenes Contamination on Frankfurters and Bologna Treated with Lactic Acid Appl Environ Microbiol 75 353-358

(2009) Using reflectance spectroscopy to predict beef tenderness Meat Sci 82 5-Jan

(2009) Video image analysis as a potential grading system for Uruguayan beef carcasses J Anim Sci 87 2376-2390

Rodríguez-Marval, M, Geornaras, Ifigenia, Kendall, Patricia A, Scanga, J A, Belk, Keith E., Sofos, John N, (2009) Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption. Journal of food science 74 8 M453-60

Bass, P D, Scanga, J A, Chapman, Phillip Lee, Smith, Gary C, Belk, Keith E., (2009) Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses. Journal of animal science 87 9 2935-42

Carlson, B A, Nightingale, K K, Mason, Gary L, Ruby, J R, Choat, W T, Loneragan, G H, Smith, Gary C, Sofos, John N, Belk, Keith E., (2009) "Escherichia coli O157:H7 strains that persist in feedlot cattle are genetically related and demonstrate an enhanced ability to adhere to intestinal epithelial cells." Applied and environmental microbiology 75 18 5927-37

Yoon, Y, Mukherjee, A, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2009) Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. International journal of food microbiology 133 1-2 78-85

Vote, D J, Bowling, M B, Cunha, B C, Belk, Keith E., Tatum, J. Daryl, Montossi, F, Smith, Gary C, (2009) Video image analysis as a potential grading system for Uruguayan beef carcasses. Journal of animal science 87 7 2376-90

Murphy, R G, Scanga, J A, Powers, Barbara E, Pilon, J L, Vercauteren, K C, Nash, P B, Smith, Gary C, Belk, Keith E., (2009) Alkaline hydrolysis of mouse-adapted scrapie for inactivation and disposal of prion-positive material. Journal of animal science 87 5 1787-93

Bowling, M B, Vote, D J, Belk, Keith E., Scanga, J A, Tatum, J. Daryl, Smith, Gary C, (2009) Using reflectance spectroscopy to predict beef tenderness. Meat science 82 1 1-5

Mukherjee, A, Yoon, Y, Geornaras, Ifigenia, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2009) Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef. Journal of food science 74 2 M94-9

Yoon, Y, Kendall, Patricia A, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2009) Modeling the growth/no-growth boundaries of postprocessing Listeria monocytogenes contamination on frankfurters and bologna treated with lactic acid. Applied and environmental microbiology 75 2 353-8

(2008) An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef-packing plants J Food Prot 71 83-92

(2008) Comparison of Antimicrobial Efficacy of Multiple Beef Hide Decontamination Strategies To Reduce Levels of Escherichia coli O157 J Food Prot 71 2223-2227

(2008) Comparison of US versus Venezuelan beef cuts on cookery traits, consumer impressions and shear force J Muscle Foods 19 140-156

(2008) Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate J Food Prot 71 728-734

(2008) Estimated compliance for removal of specified risk materials from 18 US beef packing plants J Food Prot 71 573-577

(2008) Impact of transportation and lairage on hide contamination with Escherichia coli O157 in finished beef cattle J Food Prot 71 1114-1118

(2008) International perspective Aust J Exp Agric 48 1465-1480

(2008) National Beef Quality Audit-2005 J Anim Sci 86 3533-3543

(2008) Post-slaughter traceability Meat Sci 80 66-74

(2008) Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders J Anim Sci 86 1658-1668

(2008) Risk Associated with Transportation and Lairage on Hide Contamination with Salmonella enterica in Finished Beef Cattle at Slaughter J Food Prot 71 2228-2232

(2008) Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides J Food Prot 71 1343-1348

(2008) Thermal inactivation of Escherichia coli O157 J Food Prot 71 1349-1356

Garcia, L G, Nicholson, K L, Hoffman, Travis, Lawrence, T E, Hale, D S, Griffin, D B, Savell, J W, Vanoverbeke, D L, Morgan, Jeralyn, Belk, Keith E., Field, T G, Scanga, J A, Tatum, J. Daryl, Smith, Gary C, (2008) National Beef Quality Audit-2005: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of animal science 86 12 3533-43

Carlson, B A, Ruby, J, Smith, Gary C, Sofos, John N, Bellinger, G R, Warren-Serna, W, Centrella, B, Bowling, R A, Belk, Keith E., (2008) Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella. Journal of food protection 71 11 2223-7

Dewell, G A, Simpson, C A, Dewell, R D, Hyatt, Doreene R, Belk, Keith E., Scanga, J A, Morley, Paul S, Grandin, Temple, Smith, Gary C, Dargatz, D A, Wagner, B A, Salman, M D, (2008) "Risk associated with transportation and lairage on hide contamination with Salmonella enterica in finished beef cattle at slaughter." Journal of food protection 71 11 2228-32

Smith, Gary C, Pendell, Dustin L, Tatum, J. Daryl, Belk, Keith E., Sofos, John N, (2008) Post-slaughter traceability. Meat science 80 1 66-74

Bass, P D, Scanga, J A, Chapman, Phillip Lee, Smith, Gary C, Tatum, J. Daryl, Belk, Keith E., (2008) Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders. Journal of animal science 86 7 1658-68

Carlson, B A, Geornaras, Ifigenia, Yoon, Y, Scanga, J A, Sofos, John N, Smith, Gary C, Belk, Keith E., (2008) Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides. Journal of food protection 71 7 1343-8

Mukherjee, A, Yoon, Y, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2008) Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients. Journal of food protection 71 7 1349-56

Dewell, G A, Simpson, C A, Dewell, R D, Hyatt, Doreene R, Belk, Keith E., Scanga, J A, Morley, Paul S, Grandin, Temple, Smith, Gary C, Dargatz, D A, Wagner, B A, Salman, M D, (2008) "Impact of transportation and lairage on hide contamination with Escherichia coli O157 in finished beef cattle." Journal of food protection 71 6 1114-8

Byelashov, O A, Kendall, Patricia A, Belk, Keith E., Scanga, J A, Sofos, John N, (2008) Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate. Journal of food protection 71 4 728-34

Dewell, R D, Hoffman, Travis, Woerner, Dale Ray, Belk, Keith E., Whalen, Lawrence Ray, Fails, Anna Dee, Scanga, J A, Smith, Gary C, Salman, M D, (2008) Estimated compliance for removal of specified risk materials from 18 U.S. beef packing plants. Journal of food protection 71 3 573-7

Bowling, M B, Yemm, R S, Belk, Keith E., Sofos, John N, Smith, Gary C, Scanga, J A, (2008) An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef-packing plants. Journal of food protection 71 1 83-92

(2007) "Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products," a comment on J Food Prot 70 277-279

(2007) Antimcrobial activity of epsilon-polylyrsine against Escherichia coli O157 J Food Sci 72 M330-M334

(2007) Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement J Food Prot 70 1174-1180

(2007) Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials J Food Prot 70 65-69

(2007) Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage J Food Prot 70 378-385

(2007) Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157 Int J Food Microbiol 120 237-249

Skandamis, P N, Stopforth, J D, Kendall, Patricia A, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2007) Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7. International journal of food microbiology 120 3 237-49

Geornaras, Ifigenia, Yoon, Y, Belk, Keith E., Smith, Gary C, Sofos, John N, (2007) Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts. Journal of food science 72 8 M330-4

Heller, C E, Scanga, J A, Sofos, John N, Belk, Keith E., Warren-Serna, W, Bellinger, G R, Bacon, R T, Rossman, M L, Smith, Gary C, (2007) Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement. Journal of food protection 70 5 1174-80

Lianou, A, Geornaras, Ifigenia, Kendall, Patricia A, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2007) Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage. Journal of food protection 70 2 378-85

Bowling, M B, Belk, Keith E., Nightingale, K K, Goodridge, Lawrence, Scanga, J A, Sofos, John N, Tatum, J. Daryl, Smith, Gary C, (2007) Central nervous system tissue in meat products: an evaluation of risk, prevention strategies, and testing procedures. Advances in food and nutrition research 53 39-64

Formato, G, Geornaras, Ifigenia, Barmpalia, I M, Skandamis, P N, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2007) Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials. Journal of food protection 70 1 65-9

(2006) Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products J Food Prot 69 644-650

(2006) Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products (vol 69, pg 644, 2004) J Food Prot 69 2318-2318

(2006) Detection of central nervous system tissue on meat and carcass-splitting band saw blade surfaces using modified fluorescent glial fibrillary acidic protein enzyme-linked Immunosorbent assay sampling and extraction procedures J Food Prot 69 1966-1970

(2006) Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler J Food Prot 69 2824-2827

(2006) Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles J Anim Sci 84 3387-3396

(2006) Fate of inoculated Escherichia coli O157 J Food Prot 69 1273-1279

(2006) Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157 Appl Environ Microbiol 72 672-679

(2006) Molecular characterization of Escherichia coli O157 J Food Prot 69 1240-1247

(2006) Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate Food Microbiol 23 762-771

(2006) Postprocess control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C J Food Prot 69 53-61

(2006) The effects of cattle sex on carcass characteristics and longissimus muscle palatability J Anim Sci 84 1820-1826

Woerner, Dale Ray, Ransom, J R, Sofos, John N, Dewell, G A, Smith, Gary C, Salman, M D, Belk, Keith E., (2006) Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler. Journal of food protection 69 12 2824-7

Gruber, S L, Tatum, J. Daryl, Scanga, J A, Chapman, Phillip Lee, Smith, Gary C, Belk, Keith E., (2006) Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles. Journal of animal science 84 12 3387-96

Geornaras, Ifigenia, Skandamis, P N, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2006) Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate. Food microbiology 23 8 762-71

Reddy, M C, Hossner, Kim L, Belk, Keith E., Scanga, J A, Yemm, R S, Sofos, John N, Smith, Gary C, (2006) Detection of central nervous system tissue on meat and carcass-splitting band saw blade surfaces using modified fluorescent glial fibrillary acidic protein enzyme-linked immunosorbent assay sampling and extraction procedures. Journal of food protection 69 8 1966-70

Choat, W T, Paterson, J A, Rainey, B M, King, M C, Smith, Gary C, Belk, Keith E., Lipsey, R J, (2006) The effects of cattle sex on carcass characteristics and longissimus muscle palatability. Journal of animal science 84 7 1820-6

Ashton, Laura, Geornaras, Ifigenia, Stopforth, J D, Skandamis, P N, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2006) Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging. Journal of food protection 69 6 1273-9

Childs, K D, Simpson, C A, Warren-Serna, W, Bellenger, G, Centrella, B, Bowling, R A, Ruby, J, Stefanek, J, Vote, D J, Choat, T, Scanga, J A, Sofos, John N, Smith, Gary C, Belk, Keith E., (2006) Molecular characterization of Escherichia coli O157:H7 hide contamination routes: feedlot to harvest. Journal of food protection 69 6 1240-7

Hossner, Kim L, Yemm, R S, Sonnenshein, S E, Mason, Gary L, Cummings, Bruce A, Reddy, M C, Sofos, John N, Scanga, J A, Tatum, J. Daryl, Smith, Gary C, Belk, Keith E., (2006) "Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products." Journal of food protection 69 3 644-50

Stopforth, J D, Skandamis, P N, Ashton, Laura, Geornaras, Ifigenia, Kendall, Patricia A, Belk, Keith E., Scanga, J A, Smith, Gary C, Sofos, John N, (2006) Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid. Applied and environmental microbiology 72 1 672-9

Geornaras, Ifigenia, Skandamis, P N, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2006) Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C. Journal of food protection 69 1 53-61

(2005) Benchmarking value in the pork supply chain Meat Sci 70 121-131

(2005) Benchmarking value in the pork supply chain Meat Sci 70 91-97

(2005) Benchmarking value in the pork supply chain Meat Sci 71 451-463

(2005) Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages LWT-Food Sci Technol 38 21-28

(2005) Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages Lebensm-Wiss Technol-Food Sci Technol 38 21-28

(2005) Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10 degrees C Food Microbiol 22 205-211

Barmpalia, Ioanna M, Koutsoumanis, Kostantinos P, Geornaras, Ifigenia, Belk, Keith E., Scanga, John A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2005) Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C Food Microbiology 22 2 205–211

(2005) Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks J Anim Sci 83 890-899

(2005) Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C J Food Prot 68 991-998

(2005) Prevalence of and risk factors for Escherichia coli O157 in market-ready beef cattle from 12 US feedlots Foodborne Pathog Dis 2 70-76

(2005) Traceability from a US perspective Meat Sci 71 174-193

Wright, L I, Scanga, J A, Belk, Keith E., Engle, Terry E, Tatum, J. Daryl, Person, R C, McKenna, D R, Griffin, D B, McKeith, F K, Savell, J W, Smith, Gary C, (2005) Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. Meat science 71 3 451-63

Smith, Gary C, Tatum, J. Daryl, Belk, Keith E., Scanga, J A, Grandin, Temple, Sofos, John N, (2005) Traceability from a US perspective. Meat science 71 1 174-93

Person, R C, McKenna, D R, Ellebracht, J W, Griffin, D B, McKeith, F K, Scanga, J A, Belk, Keith E., Smith, Gary C, Savell, J W, (2005) Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials. Meat science 70 1 91-7

Person, R C, McKenna, D R, Griffin, D B, McKeith, F K, Scanga, J A, Belk, Keith E., Smith, Gary C, Savell, J W, (2005) Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon. Meat science 70 1 121-31

Geornaras, Ifigenia, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2005) Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C. Journal of food protection 68 5 991-8

Platter, W J, Tatum, J. Daryl, Belk, Keith E., Koontz, Stephen R, Chapman, Phillip Lee, Smith, Gary C, (2005) Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks. Journal of animal science 83 4 890-9

Dewell, G A, Ransom, J R, Dewell, R D, McCurdy, K, Gardner, I A, Hill, A E, Sofos, John N, Belk, Keith E., Smith, Gary C, Salman, M D, (2005) Prevalence of and risk factors for Escherichia coli O157 in market-ready beef cattle from 12 U.S. feedlots. Foodborne pathogens and disease 2 1 70-6

(2004) Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions J Food Prot 67 2456-2464

(2004) Development and validation of equations utilizing lamb vision system output to predict lamb carcass fabrication yields J Anim Sci 82 2069-2076

(2004) Do organic animal husbandry practices make beef and dairy products safer? Abstr Pap Am Chem Soc 228 023-AGRO

(2004) Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157 J Food Prot 67 2099-2106

(2004) Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of Listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C J Food Prot 67 2703-2711

(2004) Effects of lactic acid treatments on microbiological, chemical, and sensory properties of stored fresh beef trimmings J Anim Sci 82 126-127

(2004) Effects of lactic acid treatments on microbiological, chemical, and sensory properties of stored fresh beef trimmings J Dairy Sci 87 126-127

(2004) Effects of lactic acid treatments on microbiological, chemical, and sensory properties of stored fresh beef trimmings Poult Sci 83 126-127

(2004) Investigation of cattle feedlot management practices to reduce Escherichia coli O157 J Anim Sci 82 126-126

(2004) Investigation of cattle feedlot management practices to reduce Escherichia coli O157 Poult Sci 83 126-126

(2004) Investigation of cattle feedlot management practices to reduce Escherichia coli O157 J Dairy Sci 87 126-126

Koutsoumanis, K P, Ashton, Laura, Geornaras, Ifigenia, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2004) Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C. Journal of food protection 67 12 2703-11

Barmpalia, I M, Geornaras, Ifigenia, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2004) Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. Journal of food protection 67 11 2456-64

Stopforth, J D, Yoon, Y, Belk, Keith E., Scanga, J A, Kendall, Patricia A, Smith, Gary C, Sofos, John N, (2004) Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue. Journal of food protection 67 10 2099-106

Cunha, B C, Belk, Keith E., Scanga, J A, Levalley, Stephen Byron, Tatum, J. Daryl, Smith, Gary C, (2004) Development and validation of equations utilizing lamb vision system output to predict lamb carcass fabrication yields. Journal of animal science 82 7 2069-76

(2003) Accuracy and repeatability of beef carcass longissimus muscle area measurements J Anim Sci 81 1980-1988

(2003) An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage J Anim Sci 81 1488-1498

(2003) Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions J Food Prot 66 732-740

(2003) Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups J Anim Sci 81 441-448

(2003) Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability J Anim Sci 81 984-996

(2003) Evaluation of the E+V video image analysis system as a predictor of pork carcass meat yield J Anim Sci 81 1193-1201

(2003) Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module J Anim Sci 81 457-465

(2003) Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis J Anim Sci 81 2239-2246

(2003) Rebuttal of the consideration of fat thickness in models to predict beef carcass cutability J Anim Sci 81 2104-2105

(2003) Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks J Anim Sci 81 2741-2750

(2003) The effect of vitamin E supplementation on discoloration of injection-site lesions in retail cuts and the greening reaction observed in injection-site lesions in muscles of the chuck J Anim Sci 81 1885-1894

(2003) Thermal inactivation of susceptible and multiantimicrobial-resistant Salmonella strains grown in the absence or presence of glucose Appl Environ Microbiol 69 4123-4128

Platter, W J, Tatum, J. Daryl, Belk, Keith E., Chapman, Phillip Lee, Scanga, J A, Smith, Gary C, (2003) Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. Journal of animal science 81 11 2741-50

Steiner, R, Wyle, A M, Vote, D J, Belk, Keith E., Scanga, J A, Wise, J W, Tatum, J. Daryl, Smith, Gary C, (2003) Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis. Journal of animal science 81 9 2239-46

Steiner, R, Vote, D J, Belk, Keith E., Scanga, J A, Wise, J W, Tatum, J. Daryl, Smith, Gary C, (2003) Accuracy and repeatability of beef carcass longissimus muscle area measurements. Journal of animal science 81 8 1980-8

Roeber, D L, Belk, Keith E., Engle, Terry E, Field, T G, Koontz, Stephen R, Scanga, J A, Tatum, J. Daryl, Mason, Gary L, Van Metre, David C, Garry, Franklyn B, Smith, Gary C, (2003) "The effect of vitamin E supplementation on discoloration of injection-site lesions in retail cuts and the greening reaction observed in injection-site lesions in muscles of the chuck." Journal of animal science 81 8 1885-94

Bacon, R T, Ransom, J R, Sofos, John N, Kendall, Patricia A, Belk, Keith E., Smith, Gary C, (2003) Thermal inactivation of susceptible and multiantimicrobial-resistant salmonella strains grown in the absence or presence of glucose. Applied and environmental microbiology 69 7 4123-8

Brady, A S, Belk, Keith E., Levalley, Stephen Byron, Dalsted, Norman L, Scanga, J A, Tatum, J. Daryl, Smith, Gary C, (2003) An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage. Journal of animal science 81 6 1488-98

Bacon, R T, Sofos, John N, Kendall, Patricia A, Belk, Keith E., Smith, Gary C, (2003) Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions. Journal of food protection 66 5 732-40

McClure, E K, Scanga, J A, Belk, Keith E., Smith, Gary C, (2003) Evaluation of the E+V video image analysis system as a predictor of pork carcass meat yield. Journal of animal science 81 5 1193-201

Platter, W J, Tatum, J. Daryl, Belk, Keith E., Scanga, J A, Smith, Gary C, (2003) Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability. Journal of animal science 81 4 984-96

Wyle, A M, Vote, D J, Roeber, D L, Cannell, R C, Belk, Keith E., Scanga, J A, Goldberg, M, Tatum, J. Daryl, Smith, Gary C, (2003) Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups. Journal of animal science 81 2 441-8

Vote, D J, Belk, Keith E., Tatum, J. Daryl, Scanga, J A, Smith, Gary C, (2003) Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module. Journal of animal science 81 2 457-65

(2002) An evaluation of the USDA standards for feeder cattle frame size and muscle thickness J Anim Sci 80 560-567

(2002) Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces, hides, and carcasses J Food Prot 65 621-626

(2002) Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages J Food Prot 65 299-307

(2002) Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses J Dairy Sci 85 532-536

(2002) "Live dairy cult cow characteristics and associated microbial contamination" Abstr Pap Am Chem Soc 228:023-AGRO

(2002) National Beef Quality Audit-2000 J Anim Sci 80 1212-1222

(2002) Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades J Anim Sci 80 1195-1201

(2002) Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses J Food Prot 65 284-290

(2002) The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender J Anim Sci 80 3315-3327

Wheeler, T L, Vote, D, Leheska, J M, Shackelford, S D, Belk, Keith E., Wulf, D M, Gwartney, B L, Koohmaraie, M, (2002) The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. Journal of animal science 80 12 3315-27

McKenna, D R, Roebert, D L, Bates, P K, Schmidt, T B, Hale, D S, Griffin, D B, Savell, J W, Brooks, J C, Morgan, Jeralyn, Montgomery, Taiowa, Belk, Keith E., Smith, Gary C, (2002) National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. Journal of animal science 80 5 1212-22

Cannell, R C, Belk, Keith E., Tatum, J. Daryl, Wise, J W, Chapman, Phillip Lee, Scanga, J A, Smith, Gary C, (2002) Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades. United States Department of Agriculture. Journal of animal science 80 5 1195-201

Ransom, J R, Belk, Keith E., Bacon, R T, Sofos, John N, Scanga, J A, Smith, Gary C, (2002) Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces, hides, and carcasses. Journal of food protection 65 4 621-6

Grona, A D, Tatum, J. Daryl, Belk, Keith E., Smith, Gary C, Williams, F L, (2002) An evaluation of the USDA standards for feeder cattle frame size and muscle thickness. Journal of animal science 80 3 560-7

Roeber, D L, Cannell, R C, Wailes, William R, Belk, Keith E., Scanga, J A, Sofos, John N, Cowman, G L, Smith, Gary C, (2002) Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses. Journal of dairy science 85 3 532-6

Samelis, J, Bedie, G K, Sofos, John N, Belk, Keith E., Scanga, J A, Smith, Gary C, (2002) Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages. Journal of food protection 65 2 299-307

Bacon, R T, Sofos, John N, Belk, Keith E., Hyatt, Doreene R, Smith, Gary C, (2002) "Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses." Journal of food protection 65 2 284-90

(2001) Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages J Food Prot 64 1949-1955

(2001) Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display J Anim Sci 79 1814-1820

(2001) Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses J Anim Sci 79 688-697

(2001) Extent of microbial contamination in United States pork retail products J Food Prot 64 172-178

(2001) Factors influencing consumer demand for US pork exported to the Republic of Korea (South Korea) J Anim Sci 79 907-911

(2001) Incidence of injection-site lesions in beef top sirloin butts J Anim Sci 79 2615-2618

(2001) National Market Cow and Bull Beef Quality Audit - 1999 J Anim Sci 79 658-665

(2001) Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages J Food Prot 64 1722-1729

(2001) Supranutritional oral supplementation with vitamin D-3 and calcium and the effects on beef tenderness J Anim Sci 79 912-918

Bedie, G K, Samelis, J, Sofos, John N, Belk, Keith E., Scanga, J A, Smith, Gary C, (2001) Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages. Journal of food protection 64 12 1949-55

Samelis, J, Sofos, John N, Kain, M L, Scanga, J A, Belk, Keith E., Smith, Gary C, (2001) Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages. Journal of food protection 64 11 1722-9

Roeber, D L, Cannell, R C, Belk, Keith E., Scanga, J A, Cowman, G L, Smith, Gary C, (2001) Incidence of injection-site lesions in beef top sirloin butts. Journal of animal science 79 10 2615-8

Roeber, D L, Belk, Keith E., Tatum, J. Daryl, Wilson, J W, Smith, Gary C, (2001) Effects of three levels of alpha-tocopheryl acetate supplementation to feedlot cattle on performance of beef cuts during retail display. Journal of animal science 79 7 1814-20

Vonada, M L, Bidner, B S, Belk, Keith E., McKeith, F K, Lloyd, W R, O'Connor, M E, Smith, Gary C, (2001) Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea). Journal of animal science 79 4 907-11

Duffy, E A, Belk, Keith E., Sofos, John N, Levalley, Stephen Byron, Kain, M L, Tatum, J. Daryl, Smith, Gary C, Kimberling, Cleon V, (2001) Microbial contamination occurring on lamb carcasses processed in the United States. Journal of food protection 64 4 503-8

Scanga, J A, Belk, Keith E., Tatum, J. Daryl, Smith, Gary C, (2001) Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness. Journal of animal science 79 4 912-8

Belk, Keith E., George, M H, Tatum, J. Daryl, Hilton, G G, Miller, R K, Koohmaraie, M, Reagan, J O, Smith, Gary C, (2001) Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses. Journal of animal science 79 3 688-97

Roeber, D L, Mies, P D, Smith, C D, Belk, Keith E., Field, T G, Tatum, J. Daryl, Scanga, J A, Smith, Gary C, (2001) National market cow and bull beef quality audit-1999: a survey of producer-related defects in market cows and bulls. Journal of animal science 79 3 658-65

Duffy, E A, Belk, Keith E., Sofos, John N, Bellinger, G R, Pape, A, Smith, Gary C, (2001) Extent of microbial contamination in United States pork retail products. Journal of food protection 64 2 172-8

(2000) Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle J Anim Sci 78 1504-1509

(2000) Implant strategies during feeding J Anim Sci 78 1867-1874

(2000) Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability J Anim Sci 78 952-957

(2000) Interventions to reduce microbiological contamination of beef variety meats J Food Prot 63 44-50

(2000) Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination J Food Prot 63 1080-1086

(2000) Microbiological contamination of raw beef trimmings and ground beef Meat Sci 56 145-152

(2000) Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring Meat Sci 55 397-401

(2000) Quantification of pork belly and Boston butt quality attribute preferences of South Korean customers J Anim Sci 78 2608-2614

(2000) Vitamin E supplementation effects on beef retail, cut case-life and economic attributes in actual store conditions J Muscle Foods 11 261-272

Scanga, J A, Grona, A D, Belk, Keith E., Sofos, John N, Bellinger, G R, Smith, Gary C, (2000) Microbiological contamination of raw beef trimmings and ground beef. Meat science 56 2 145-52

Vonada, M L, Bidner, B S, Belk, Keith E., McKeith, F K, Lloyd, W R, O'Connor, M E, Smith, Gary C, (2000) Quantification of pork belly and boston butt quality attribute preferences of South Korean customers. Journal of animal science 78 10 2608-14

Bacon, R T, Belk, Keith E., Sofos, John N, Clayton, R P, Reagan, J O, Smith, Gary C, (2000) Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. Journal of food protection 63 8 1080-6

Scanga, J A, Delmore, R J, Ames, R P, Belk, Keith E., Tatum, J. Daryl, Smith, G C, (2000) Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring. Meat science 55 4 397-401

Roeber, D L, Cannell, R C, Belk, Keith E., Miller, R K, Tatum, J. Daryl, Smith, Gary C, (2000) Implant strategies during feeding: impact on carcass grades and consumer acceptability. Journal of animal science 78 7 1867-74

Roeber, D L, Cannell, R C, Belk, Keith E., Tatum, J. Daryl, Smith, Gary C, (2000) Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle. Journal of animal science 78 6 1504-9

Vote, D J, Platter, W J, Tatum, J. Daryl, Schmidt, Glenn R, Belk, Keith E., Smith, Gary C, Speer, N C, (2000) Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. Journal of animal science 78 4 952-7

Delmore, R J, Sofos, John N, Schmidt, G R, Belk, Keith E., Lloyd, W R, Smith, G C, (2000) Interventions to reduce microbiological contamination of beef variety meats. Journal of food protection 63 1 44-50

(1999) An audit of retail beef loin steak tenderness conducted in eight US cities J Anim Sci 77 1735-1741

(1999) Case life of seven retail products from beef cattle supplemented with alpha-tocopheryl acetate J Anim Sci 77 2458-2463

(1999) Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue J Food Prot 62 1255-1259

(1999) Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield grades J Anim Sci 77 2942-2950

(1999) Effects of muscle alpha-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia Meat Sci 52 111-118

(1999) Emergency department evaluation and treatment of elbow and forearm injuries Emerg Med Clin N Am 17 843-+

(1999) Identification of quality management practices to reduce the incidence of retail beef tenderness problems J Anim Sci 77 2112-2118

Ware, L M, Kain, M L, Sofos, John N, Belk, Keith E., Smith, Gary C, (1999) Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue. Journal of food protection 62 11 1255-9

Cannell, R C, Tatum, J. Daryl, Belk, Keith E., Wise, J W, Clayton, R P, Smith, Gary C, (1999) Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield grades. Journal of animal science 77 11 2942-50

LA Villarin, Jr, , Belk, Keith E., Freid, R, (1999) Emergency department evaluation and treatment of elbow and forearm injuries. Emergency medicine clinics of North America 17 4 843-58, vi

Zerby, H N, Belk, Keith E., Sofos, John N, McDowell, L R, Smith, Gary C, (1999) Case life of seven retail products from beef cattle supplemented with alpha-tocopheryl acetate. Journal of animal science 77 9 2458-63

Tatum, J. Daryl, Belk, Keith E., George, M H, Smith, Gary C, (1999) Identification of quality management practices to reduce the incidence of retail beef tenderness problems: development and evaluation of a prototype quality system to produce tender beef. Journal of animal science 77 8 2112-8

George, M H, Tatum, J. Daryl, Belk, Keith E., Smith, Gary C, (1999) An audit of retail beef loin steak tenderness conducted in eight U.S. cities. Journal of animal science 77 7 1735-41

Zerby, H N, Belk, Keith E., Ahola, Jason Kee, Sofos, John N, Schaefer, D M, Morgan, Jeralyn, Smith, Gary C, (1999) Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia. Meat science 52 1 111-8

(1998) An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows J Anim Sci 76 2094-2103

(1998) Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat Meat Sci 50 55-72

(1998) Factors contributing to the incidence of dark cutting beef J Anim Sci 76 2040-2047

(1998) Simulated instrument augmentation of USDA yield grade application to beef carcasses J Anim Sci 76 522-527

Luchak, G L, Miller, R K, Belk, Keith E., Hale, D S, Michaelsen, S A, Johnson, D D, West, R L, Leak, F W, Cross, H R, Savell, J W, (1998) Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat. Meat science 50 1 55-72

Hilton, G G, Tatum, J. Daryl, Williams, S E, Belk, Keith E., Williams, F L, Wise, J W, Smith, Gary C, (1998) An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows. Journal of animal science 76 8 2094-103

Scanga, J A, Belk, Keith E., Tatum, J. Daryl, Grandin, Temple, Smith, Gary C, (1998) Factors contributing to the incidence of dark cutting beef. Journal of animal science 76 8 2040-7

Belk, Keith E., Scanga, J A, Tatum, J. Daryl, Wise, J W, Smith, Gary C, (1998) Simulated instrument augmentation of USDA yield grade application to beef carcasses. Journal of animal science 76 2 522-7

(1997) Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days J Anim Sci 75 1195-1202

Schnell, T D, Belk, Keith E., Tatum, J. Daryl, Miller, R K, Smith, Gary C, (1997) Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days. Journal of animal science 75 5 1195-202

(1994) OBJECTIVE MEASUREMENTS OF CARCASS AND MEAT QUALITY Meat Sci 36 191-202

Cross, H R, Belk, Keith E., (1994) Objective measurements of carcass and meat quality. Meat science 36 1-2 191-202

(1993) NATIONAL BEEF QUALITY AUDIT - SURVEY OF PRODUCER-RELATED DEFECTS AND CARCASS QUALITY AND QUANTITY ATTRIBUTES J Anim Sci 71 1495-1502

(1993) TISSUE-SPECIFIC ACTIVITY OF PENTOSE CYCLE OXIDATIVE-ENZYMES DURING FEEDER LAMB DEVELOPMENT J Anim Sci 71 1796-1804

Belk, Keith E., Savell, J W, Davis, Sandra K, Taylor, J F, Womack, J E, Smith, S B, (1993) Tissue-specific activity of pentose cycle oxidative enzymes during feeder lamb development. Journal of animal science 71 7 1796-804

Lorenzen, C L, Hale, D S, Griffin, D B, Savell, J W, Belk, Keith E., Frederick, T L, Miller, M F, Montgomery, Taiowa, Smith, Gary C, (1993) National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes. Journal of animal science 71 6 1495-502

(1992) DEVELOPMENT OF A MULTIVARIATE YIELD GRADE EQUATION TO PREDICT COMPOSITIONAL TRAITS IN MATURE COW CARCASSES J Anim Sci 70 2159-2166

(1992) DEVELOPMENT OF A QUANTITATIVE QUALITY GRADING SYSTEM FOR MATURE COW CARCASSES J Anim Sci 70 1840-1847

Hodgson, R R, Belk, Keith E., Savell, J W, Cross, H R, Williams, F L, (1992) Development of a multivariate yield grade equation to predict compositional traits in mature cow carcasses. Journal of animal science 70 7 2159-66

Hodgson, R R, Belk, Keith E., Savell, J W, Cross, H R, Williams, F L, (1992) Development of a quantitative quality grading system for mature cow carcasses. Journal of animal science 70 6 1840-7

(1991) DEPOSITION AND DISTRIBUTION OF CARCASS FAT FOR STEERS DIFFERING IN FRAME SIZE AND MUSCLE THICKNESS J Anim Sci 69 609-616

Belk, Keith E., Tatum, J. Daryl, Williams, Jr, F L, (1991) Deposition and distribution of carcass fat for steers differing in frame size and muscle thickness. Journal of animal science 69 2 609-16

(1989) THE EEC BAN AGAINST GROWTH-PROMOTING HORMONES Nutr Rev 47 238-246