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Jimmy T. Keeton

Department Head, AgriLife Fellow, Emeritus Professor & Chair of IFS (Retired)
Office:
Kleberg Center, Rm 122
Email:
JKeeton@tamu.edu
Phone:
979-862-6655
Undergraduate Education
Graduate Education
Courses Taught
ANSC/FSTC 447/667 (Meat Processing/Advanced Meat Processing)
457/657 (HACCP Principles)
677 (Instrumental Analytical Methods: Theory and Practice)
485/685 (Directed Studies)
489/689 (Special Topics in Food Science)
494 (Internships)
691 (Graduate Research)

Research Interest

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

Recent Publications

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

Research Area

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

A member of
Texas A&M AgriLife

Texas A&M AgriLife Extension Service | Texas A&M AgriLife Research | Texas A&M Forest Service | Texas A&M AgriLife Veterinary Medical Diagnostic Lab | College of Agriculture & Life Sciences

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