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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.