Jimmy T. Keeton |
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Texas A&M University College of Agriculture and Life Sciences Animal Science Meat Science Professor |  |
Mailing AddressDepartment of Nutrition and Food Science Texas A&M University 2253 TAMU College Station, Texas 77843-2253United States | Contact Information |
Qualifications
Postdoctoral, North Carolina State University, Food Science (Meat Chemistry), 1980.
Ph.D., University of Tennessee - Knoxville, Animal Products (Food Science), 1977.
M.S., University of Tennessee - Knoxville, Animal Products (Food Science), 1973.
B.S., University of Tennessee - Knoxville, Animal Husbandry/Agricultural Education, 1968.
Expertise and Research Interests
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)
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)
Other Expertise
Consultant to:
North American Natural Casing Association - 2004
Davisco - 2004
Praxair Incorporated - 2003
Cryovac Corporation - 1998
Rosani Foods Inc. (Tyson) - 1996
Sabbatical Leave, CSIRO, Meat Research Center, Brisbane, Australia - 1993
USDA Survey of Incurred Residues in Europe - 1991
Organization of American States - 1990
Beef Products Incorporated - 1989
DeWied International (Sausage Casings) - 1988
United Nations Industrial Development Organization - 1986
North American Natural Casing Association - 2004
Davisco - 2004
Praxair Incorporated - 2003
Cryovac Corporation - 1998
Rosani Foods Inc. (Tyson) - 1996
Sabbatical Leave, CSIRO, Meat Research Center, Brisbane, Australia - 1993
USDA Survey of Incurred Residues in Europe - 1991
Organization of American States - 1990
Beef Products Incorporated - 1989
DeWied International (Sausage Casings) - 1988
United Nations Industrial Development Organization - 1986
Future Research
Application of pathogen interventions for raw and ready-to-eat products - Multiple hurdle concept for interventions, sequence of application
Incorporation of natural antioxidants derived from dried plums or sorghum and suited for processed meat products
Manipulation of collagen to enhance functional properties and multiple uses, i.e., binder, wound sealant and drug delivery system
Development of a non-destructive, rapid, on-line measurement system for segregation of meat cuts based on degree of tenderness
Development of a rapid, accurate immunoassay based (ELIS) cooking endpoint temperature test kit
Assessment a dry application, sustained release pathogen intervention system for fresh and RTE products
Incorporation of natural antioxidants derived from dried plums or sorghum and suited for processed meat products
Manipulation of collagen to enhance functional properties and multiple uses, i.e., binder, wound sealant and drug delivery system
Development of a non-destructive, rapid, on-line measurement system for segregation of meat cuts based on degree of tenderness
Development of a rapid, accurate immunoassay based (ELIS) cooking endpoint temperature test kit
Assessment a dry application, sustained release pathogen intervention system for fresh and RTE products
Industrial Relevance
Further development of biomechanical tenderness measurement technology could lead to an on-line, non-destructive tenderness assessment test that could guarantee tenderness to consumers and be a major innovation for the beef industry. Patents applied for.
Sarcoplasmic proteins suitable for potential incorporation into an ELISA-based 'molecular thermometer' diagnostic testing device have been identified. Subsequent development of a rapid, accurate endpoint temperature test will allow meat processors, restaurants and fast food outlets the ability to test the juice of cooked products to ensure sufficient heating to kill food borne pathogens. This will allow the verification of processing/heating procedures to ensure safe meat foods. Patents applied for.
The potential for a revolutionary type of collagen-based wound sealant and drug delivery system has been established. The cross-linked material not only can improve wound repair for veterinary and human use, but may be useful as adelivery vehicle for drugs, growth factors, vaccines, adjuvant, or other biologically active components. In addition, it has been found to have potential use as a binding agent for restructured meat products. Patent(s) have been applied for and are pending for this invention.
The safety of Ready-To-Eat meat products, which may be consumed without additional heat treatment, can be enhanced by adding substances to serve as microbiological hurdles and/or exposure to low-dose irradiation to suppress thegrowth of L. monocytogenes. Such hurdles include pH lowering substances such as lactic acid and other organic compounds. Antilisterial effects of organic acids, their salts or combinations with other techologies, have been examined in several types of meat products and been found to be effective in killing pathogens, thus improving the safety of food products.
Sarcoplasmic proteins suitable for potential incorporation into an ELISA-based 'molecular thermometer' diagnostic testing device have been identified. Subsequent development of a rapid, accurate endpoint temperature test will allow meat processors, restaurants and fast food outlets the ability to test the juice of cooked products to ensure sufficient heating to kill food borne pathogens. This will allow the verification of processing/heating procedures to ensure safe meat foods. Patents applied for.
The potential for a revolutionary type of collagen-based wound sealant and drug delivery system has been established. The cross-linked material not only can improve wound repair for veterinary and human use, but may be useful as adelivery vehicle for drugs, growth factors, vaccines, adjuvant, or other biologically active components. In addition, it has been found to have potential use as a binding agent for restructured meat products. Patent(s) have been applied for and are pending for this invention.
The safety of Ready-To-Eat meat products, which may be consumed without additional heat treatment, can be enhanced by adding substances to serve as microbiological hurdles and/or exposure to low-dose irradiation to suppress thegrowth of L. monocytogenes. Such hurdles include pH lowering substances such as lactic acid and other organic compounds. Antilisterial effects of organic acids, their salts or combinations with other techologies, have been examined in several types of meat products and been found to be effective in killing pathogens, thus improving the safety of food products.
Keywords
COS Keywords:
Animal Science, Biochemistry, Collagen, Food Additives, Food Analysis, Food Chemistry, Food Preservation, Food Processing, Food Safety, Food Sciences, Food Technology, Foodborne Diseases, Meat and Meat Products, Nutrition Or Dietetics, Oils and Fats.Additional Terms:
Collagen, Meat Chemistry and Biochemistry, Meat Fats and Proteins, Meat Safety and Pathogens, Meat Tenderness, New Technologies for Meat Products, Wound Repair, Wound Sealant.Memberships
American Chemical Society
American Meat Science Association
Institute of Food Technologists
Poultry Science Association
Honors and Awards
2001, Signal Service Award,
American Meat Science Association
1993, Meat Processing Award,
American Meat Science Association
1974, Ph.D. Graduate Scholarship,
University of Tennessee, Knoxville
1969, Academic Achievement Award,
U.S. Army, Ft. Campbell, KY
1968, M.S. Scholarship,
University of Tennessee, Knoxville
2004 Vice Chancellor's Award in Excellence,
College of Agriculture and Life Sciences,
Texas A&M University
TAES Faculty Fellow,
College of Agriculture and Life Sciences,
Texas Agricultural Experiment Station
Previous Positions
1984-1992, Associate Professor,
Texas A&M University,
Meat Science
1977-1983, Assistant Professor,
North Carolina State University,
College of Agriculture & Life Sciences,
Food Science,
Muscle Foods
Postdoctorate,
North Carolina State University,
College of Agriculture & Life Sciences,
Food Science
Patents
A System for Polymerizing Collagen and Collagen Composites in situ for a Tissue Compatible Wound Sealant, Delivery Vehicle Binding Agent and/or Chemically Modifiable Matrix,
Patent Number: 09/713270,
2002,
Institution-owned,
United States.
Method and System for Estimating the Tenderness of a Meat Product,
Patent Number: 08/881675 (application),
1997,
Texas A&M University,
United States of America.
Method and Device for Determining the Presence of an Enzyme Analyte in Bovine, Porcine or Poultry Meat,
Patent Number: 2065.01A (Docket),
1997,
Industry-owned,
United States of America.
Funding Received
- California Prune Board: Evaluation of Plum/Prune Ingredients as a Component of Meat Products, $40,083, Sept 1, 2000 to Feb 28, 2001.
- National Science Foundation: Instrumentation and Laboratory Improvement, $146,177, Sept 1, 1999 to Aug 31, 2001.
- National Cattlemen's Beef Association: Biomechanical Characterization of Meat Tenderness, $50,000, Sep 1, 1997 to Aug 31, 1998.
- Tyson Foods Inc. and U.S. Poultry and Egg Association: Preparation of Collagen and Evaluation of Cross-linking Techniques to Bind Poultry Products (pending), $45,513, Jan 1, 2001 to Dec 31, 2001.
- Texas Higher Education Coordinating Board: Immunological Verification of Safe Cooking Endpoints in Beef and Pork, $119,790, Jan 1, 1998 to Dec 31, 2000.
- Texas Agricultural Experiment Station (Faculty Research Development Program): Collagen Crosslinked in situ for an Advanced Wound Sealant Utilizing Animal Connective Tissues, $32,000, Jan 1, 1998 to Dec 31, 1999.
- USDA-NRI: Verification of Safe Cooking Endpoints in Beef and Pork by Multiple Antigen ELISA, $150,000, Jan 1 2001 to Dec 2002.
- USDA-FSIS: Application of Novel Hurdle Technologies to Meat Carcasses and Trimmings for Reduction of Pathogens, $75,000, 2004 to 2005.
- North American Natural Casing Association: Ozonation as an Antimicrobial Treatment for Natural Casings, $37,153, 2004 to 2005.
- Purac America Inc.: Evaluation of Listeria Inoculated onto Frankfurters Containing Lactate/Diacetate Before and After Irradiation Treatment, $103,747, 2003 to 2005.
- American Meat Institute: Antimicrobial Effect of Surface Treatments and Ingredients on Cured RTE Meat Products, $45,475, 2001 to 2002.
- Role of Beef in the Diet, Ntnl. Live Stock & Meat Board, 1990- 1993, $89, 500
- Evaluation of LDH Activity in Beef Muscle, Ntnl. Live Stock & Meat Board, 1990- 1991, $26, 264
Publications
- S.C. Ricke (2005) Alternatives to antibiotics: Chemical and physical antimicrobial interventions and food-borne pathogen response., Poultry Science, 84 (667), 675
- S.H. Chae (2004) Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties., J. Food Science, 69 (S306), 309
- M.T. Nuñez, de Gonzalez (2004) Sensory and physico-chemical characteristics of frankfurters containing lactate with antimicrobial surface treatments., J. Food Science, 69 (Ss221), 228
- M.T. Nuñez, de Gonzalez (2004) Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as post-processing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5°C., J. Food Protection, 67 (915), 921
- W.N. Osburn (2004) Evaluation of low-fat sausage containing desinewed lamb and konjac gel., Meat Science, 68 (221), 233
- Miller, D.R., J. T. Keeton, G. R. Acuff, J. F. Prochaska, Verification of cooking endpoint temperatures in beef by immunoassay of lactate dehydrogenase isozyme 5, Journal of Food Science, 68(6), 2076-2079, June 2003
- Miller, D.R, Keeton, J.T, Prochaska, J.F., Brine ingredients alter the immunoassay of lactate dehydrogenase isozyme 5 in beef, Journal of Food Science, 68(6), 2072-2075, 2003
- McKenna, D.R, Morris, C.A, Keeton, J.T, Miller, R.K, Hale, D.S, Harris, S.D., Consumer acceptability of processed ostrich meat products, Journal of Muscle Foods, 14, 173-179, 2003
- J.T. Keeton (2003) Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis., J. AOAC Internl., 86 (1193), 1102
- Spadaro, V., Allen, D.H., Keeton, J.T., Moreira, Rosana, Boleman, Randi M., Biomechanical properties of meat and their correlation to tenderness, Journal of Texture Studies, 33, 59-87, 2002
- Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W., Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna, Journal of Food Science, 65, 756-763, 2000
- Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W., Utilization of soy protein and konjac blends in a low-fat bologna (model system), Meat Science, 53, 45-57, 1999
- Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W., Low-fat bologna in a model system with varying types and levels of konjac blends, Journal of Food Science, 63, 808-813, 1998
- Chin, K.B, Keeton, J.T, Longnecker, M.T, Lamkey, J.W., Functional, textural and microstructural properties of low-fat bologna (model system) formulated with a konjac blend, Journal of Food Science, 63, 801-805, 1998
- Prochaska, J.F, Ricke, S.C, Keeton, J.T., Meat Fermentation: Research Opportunities for the Future, Food Technology, 52(8), 52-56, 1998
- Lin, K.-W, Keeton, J.T., Textural and physicochemical properties of low-fat precooked ground beef patties containing carrageenan and sodium alginate, Journal of Food Science, 63(4), 71-574, 1998
- Stalder, J.W, Smith, G.L, Keeton, J.T, Smith, S.B., Lactate dehydrogenase activity as an endpoint heating indicator in cooked beef, Journal of Food Science, 62(2), 316-320, 1997
- Spadaro V, Keeton, J.T., Qualitative and quanititative textural assessment of cooked ground beef patties, Journal of Food Science, 61, 235-240, 1996
- Keeton, J.T, Morris, C.A., Sarcoplasmic enzymes as potential indicators of heating endpoints in meat products, Journal of Muscle Foods, 7(3), 323-334, 1996
- Krahl, L.M, Rhee, K.S, Lin, K.W, Keeton, J.T, Ziprin, Y.A., Sodium lactate and sodium tripolyphosphate effects on oxidative stability and sensory properties of precooked low-fat pork sausage with carrageenan, Journal of Muscle Foods, 6(3), 243-256, 1995
- Morris, C.A, Haynes, K.C, Keeton, J.T, Gatlin, D.M., Fish oil dietary effects on fatty acid composition and flavor of channel catfish, Journal of Food Science, 60, 1225-1227, 1995
- Morris, C.A, Harris, S.D, May, S.G, Jackson, T.C, Hale, D.S, Miller, R.K, Keeton, J.T, Acuff, G.R, Lucia, L.M, Savell, J.W., Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post mortem pH, Poultry Science, 74, 1683-1687, 1995
- Morris, C.A, Harris, S.D, May, S.G, Hale, D.S, Jackson, T.C, Lucia, L.M, Miller, R.K, Keeton, J.T, Savell, J.W., Ostrich slaughter and fabrication 2: Carcass weights, fabrication yields, and muscle color, Poultry Science, 74, 1688-1692, 1995
- Chin, K.B, Keeton, J.T, Lacey, R.E., Reduction of drying time for pepperoni by vacuum-drying, Journal of Food Science, 61, 142-144, 1995
- Keeton, J.T., Low-fat Meat Products -- Technological Problems with Processing, Meat Science, 36, 261-276, 1994
- Lin, K.W, Keeton, J.T., Determination of optimum particle size for low-fat, precooked ground beef patties, Journal of Muscle Foods, 5, 63-76, 1994
- Osburn, W.N, Keeton, J.T., Konjac flour gel as a substitute in low-fat prerigor fresh pork sausages, Journal of Food Science, 59(3), 484-489, 1994
- Smith, G.L, Stalder, J.W, Keeton, J.T, Papadopolous, L.S., Evaluation of partially defatted chopped beef in a fermented beef snack sausage, Journal of Food Science, 56, 348-351, 1991
- Michel, M.E, Keeton, J.T, Acuff, G.R, Vanderzant, C., Pathogen survival in precooked beef products and determination of critical control points in processing, Journal of Food Protection, 54, 767-772, 1991
- Collins, S.S, Smith, S.B, Keeton, J.T., Lactate dehydrogenase activity in bovine muscle as a potential heating endpoint indicator, Journal of Agricultural and Food Chemistry, 39, 1291-1293, 1991
- Collins, S.S, Keeton, J.T, Smith, S.B., Lactate dehydrogenase enzyme activity in raw, cured and heated porcine muscle, Journal of Agricultural and Food Chemistry, 39, 1294-1297, 1991
- Stalder, J.W, Smith, G.L, Keeton, J.T, Smith, S.B., Evaluation of lactate dehydrogenase activity in bovine muscle as a means of determining heating endpoint, Journal of Food Science, 56, 895-898, 1991
- Lin, K.W, Keeton, J.T, Anderson, M.L, Craig, T.M, Huey, R, Longnecker, M.T, Gamble, H.R, Custer, C, Cross, H.R., Bioassay analysis of dry-cure ham processed to affect Trichinella spiralis, Journal of Food Science, 55, 289-292, 1990
- Douglass, J.S, Morrow, F.D, Ono, K, Keeton, J.T, Vanderslice, J.T, Post, R.C, Willis, B.W., Impact of vitamin C used in meat processing on the vitamin B12 content of cured ham, Journal of Food Science, 54, 1473-1474, 1989
- Anderson, M.L, Keeton, J.T, Acuff, G.R, Vanderzant, C, Seideman, S.C., Microbiological characteristics of precooked, vacuum-packaged, uncured beef, Meat Science, 25, 69-79, 1989
- Miller, M.F, Keeton, J.T, Cross, H.R, Leu, R, Gomez, F, Wilson, J.J., Evaluation of the physical and sensory properties of jerky processed from beef heart and tongue, Journal of Food Quality, 11, 63-70, 1988
- Keeton, J.T, Leu, R, Vanderzant, C, Bohac, J.J, Griffin, D.B, Savell, J.W, Cross, H.R., Evaluation of fresh vacuum packaged beef steaks coated with an acetylated monoglyceride, Journal of Food Science, 53, 701-704, 1988
- Rhee, K.S, Leu, R, Ziprin, Y.A, Keeton, J.T, Bohac, J.J, Cross, H.R., Minimization of oxidative flavor deterioration in refrigerated, batter-breaded restructured pork nuggets by glandless cottonseed flour in the meat or coating, Journal of Food Science, 53, 388-390, 1988
- Rhee, K.S, Keeton, J.T, Ziprin, Y.A, Leu, R, Bohac, J.J., Oxidative stability of batter-breaded restructured nuggets processed from prerigor pork, Journal of Food Science, 53, 1047-1050, 1988
- Jones, D.K, Leu, R, Keeton, J.T, Savell, J.W, Cross, H.R., Consumer evaluation of sodium reduced, restructured lamb roasts, Journal of Food Quality, 11, 235-242, 1988
- Lin, K.C, Keeton, J.T, Gilchrist, C.L, Cross, H.R., Comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters, Journal of Food Science, 36, 1009-1012, 1988
- Epstein, R.L, Randecker, V, Carrao, P, Keeton, J.T, Cross, H.R., The influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol and cyromazine in muscle tissue, Journal of Agricultural and Food Chemistry, 36, 1009-1012, 1988
- Park, J, Rhee, K.S, Keeton, J.T, Rhee, K.C., Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils, Journal of Food Science, 54, 500-504, 1988
- Silcox, R., J.T. Keeton, B.H. Johnson, Effects of Zeranol, and Trenbolone Acetate on testis function, live weight gain and carcass traits of bulls, Journal of Animal Science, 63, 358-368, 1987
- Park, J.W, Lanier, T.C, Keeton, J.T, Hamann, D.D., Use of cryoprotectants to stabilize functional properties of prerigor, salted beef during freezer storage, Journal of Food Science, 52, 537-542, 1987
- Park, J.W, Lanier, T.C, Swaisgood, H.E, Hamann, D.D, Keeton, J.T., Effects of cryoprotectants in minimizing physical/chemical changes in bovine natural actomyosin drug frozen storage, Journal of Food Biochemistry, 11, 143-161, 1987
- Griffin, D.B, Keeton, J.T, Savell, J.W, Leu, R, Vanderzant, C, Cross, H.R., Physical and sensory characteristics of vacuum packaged beef steaks and roasts treated with an edible acetylated monoglyceride, Journal of Food Protection, 50(7), 550-553, 1987
- Leu, R, Keeton, J.T, Griffin, D.B, Savell, J.W, Vanderzant, C., Microflora of vacuum packaged beef steaks and roasts treated with an edible acetylated monoglyceride, Journal of Food Protection, 50(7), 554-556, 1987
- St. John, L.C, Buyck, M.J, Keeton, J.T, Leu, R, Smith, S.B., Sensory and physical attributes of frankfurters with reduced fat content and elevated monounsaturated fats, Journal of Food Science, 51, 1144-1179, 1986
- Rhee, K.S, Vanderzant, C, Keeton, J.T, Ehlers, J.G, Leu, R., Microbiological and shelf-life properties of ground beef containing grandless cottonseed flour, Journal of Food Science, 50, 1388-1391, 1985
- Bostian, M.L., Fish, D.L., Webb, N.B. and Arey, J.J. Collaborators: L. Chestnut,, L.Crook, N. Debran, J. Keeton, N. Neal, D. Peroni, M. Pilcher, S. Powell, G. Schildewachter, H. Sincher, Automated methods for determination of fat and moisture in meat and poultry products: collaborative study, Journal of the Association of Official Analytical Chemists, 68(5), 876-880, 1985
- Keeton, J.T., Effects of potassium chloride on properties of country-style hams, Journal of Food Science, 49, 146-148, 1984
- Keeton, J.T, Foegeding, E.A, Patana-Anake, C., A comparison of non-meat proteins, sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frankfurters, Journal of Food Science, 49, 1462-1474, 1984
- Keeton, J.T., Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties, Journal of Food Science, 48, 878-885, 1983
- Hargett, S.M, Blumer, T.N, Hamann, D.D, Keeton, J.T, Monroe, R.J., Effect of sodium acid pyrophosphate on sensory chemical and physical properties of frankfurters, Journal of Food Science, 45, 905-911, 1980
- Keeton, J.T, Melton, C.C., Factors associated with microbial growth in ground beef extended with varying levels of textured soy protein, Journal of Food Science, 43, 1125-1129, 1978
- D. R. Miller, Brine ingredients alter the immunoassay of lactate, Journal of Food Science, 68(6), 2072-2075
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