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Home » Authors » Macc Rigdon

Macc Rigdon

Macc Rigdon is with the University of Georgia Meat Science Technology Center, Department of Animal and Dairy Science.
Articles

ARTICLES

summer sausage
Tech | Meat Science Review

HPP can help reduce E. coli in beef summer sausage

Macc Rigdon Alexander M. Stelzleni Harshavardhan Thippareddi
July 1, 2020
No Comments

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).


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Two Beef Sausages
Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni
November 12, 2018
No Comments
High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.
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Pork loin
Meat Science Review

Pork enhancement via alkaline electrolyzed reduced water

Research aims to evaluate alkaline electrolyzed reduced water as a clean-label alternative to industry standard enhancement solutions of pork products.
Macc Rigdon Alexander M. Stelzleni
January 10, 2017
No Comments

Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.


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