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Meat Science |
Department of Animal Sciences and Industry |
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Meat Science |
Department of Animal Sciences and Industry |
Meat Science Faculty |
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| Dr. Liz Boyle Professor Animal Sciences & Industry 251 Weber Hall Manhattan, KS 66506 Phone: (785) 532-1247 Fax: (785) 532-7059 E-mail: lboyle@oznet.ksu.edu |
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| Specific Research Interests: Meat safety and quality, HACCP, processed meats |
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| Research Areas of Emphasis: Food Safety (Pre- and Post-Harvest) Meat Science Product Development Quality Assurance Risk Communication/Education Value-Added |
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| Faculty Status: 90% Extension, 10% Teaching Graduate Faculty |
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| Recent Publications: Hendricks, R.A., Boyle, E.A.E., Kastner, C.L. and Fung, D.Y.C. 2000. Compilation of intervention methods and conditions, and ingredient limits, for controlling Camplyobacter jejuni in meat and poultry products. J. Rapid Methods Automation in Microbiology 8: 285-305. Mukprasirt, A., Herald, T.J., Boyle, D.L. and Boyle, E.A.E. 2001. Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks. Poultry Sci. 80:988-996. Aramouni, F.M., Boyle, E.A.E. and Yasmin, S. 2001. Chemical, microbial, and sensory evaluation of a frozen kubbee product. J. Food Quality. 24(6):551-561. Brashears, M., Burson, D., Boyle, L., Aramouni, F., Mann, J., and Murphy, M. 2002. Development and evaluation of an Advanced HACCP workshop for meat processors. Dairy Food Environ. Sanit. 22(12):976-984. Danler, R.J., Boyle, E.A.E., Kastner, C.L., Thippareddi, H., Fung, D.Y.C. and Phebus, R.K. 2003. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum packaged cooked beef and pork. J. Food Prot.66(3):501-503. |
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| Courses: ASI 610 Processed Meat Operations ASI 690 Principles of HACCP ASI 791 Advanced Application of HACCP Principles |
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| Workshops
and Shortcourses: Developing and Implementing HACCP in meat, poultry and food plants Advanced HACCP: Verification, Validation and Auditing Sanitation and GMP's Processed Meats short courses IMLP Meat Science Shortcourse for Mexican Students |
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Updated 08/12/03
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