College of Agricultural Sciences

A. C. Lowder, Waite-Cusic, J. G., and DeWitt, C. A. Mireles, “High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics”, Innovative Food Science & Emerging Technologies, vol. 26, pp. 18 - 25, 2014.

A. C. Lowder and DeWitt, C. A. Mireles, “Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates”, Journal of Food Processing and Preservation, vol. 387272267226281221619454677177421495526043616678758899468585642412976941087, no. 4, pp. 1840 - 1848, 2014.

A. C. Lowder, Goad, C. L., Lou, X., J. Morgan, B., Koh, C. Lin, Deakins, A. Parsons, and DeWitt, C. A. Mireles, “Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct”, Meat Science, vol. 94, no. 1, pp. 9 - 18, 2013.