Department of Animal Science

Faculty

	Joseph G. Sebranek Distinguished Professor of Animal Science, Food Science and Human Nutrition Iowa State University 215F Meat Laboratory Ames, IA 50011-3150 Phone: 515-294-1091 Fax: 515-294-5066 Email: sebranek@iastate.edu
Education University of Wisconsin-Platteville, Animal Science BS 1970 University of Wisconsin-Madison, Meat and Animal Science, MS 1971 University of Wisconsin-Madison, Meat and Animal Science and Food Science, Ph.D. 1974
Awards 2008: Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences 2008: Mission Award for Research (ISU Gamma Sigma Delta) 2006: Fellow (American Society of Animal Science ) 2006: Signal Service Award (American Meat Science Association) 2006: Mission Award for Teaching (ISU Gamma Sigma Delta) 2005: AMSA Distinguished Research Award (American Meat Science Association) 2005: Meats Research Award (American Society of Animal Science) 2005: Student Scholars and Leaders Recognition (ISU Vice President for Academic Affairs) 2004: Fellow (Institute of Food Technologists) 2003: Service Award (Watt Publishing) 2000: Service Award ( Iowa FFA Association ) 2000: Service Award (Iowa Association of Meat Processors ) 1997: Honorary Member ISU Block and Bridle Club 1997: University Professor Iowa State University 1995: Distinguished Teaching Award American Meat Science Association 1995: Louis Thompson Outstanding Teacher Award ISU College of Agriculture 1994: Iowa Regents Faculty Excellence Award 1994: Iowa Section Institute of Food Technologists Outstanding Service Award 1992: AOAC International Collaborative Study of the Year Award 1992: AOAC International Associate Referee of the Year Award 1992: Distinguished Alumnus Award University of Wisconsin, Platteville 1991: Permanent Visiting Professor Research Center for Food and Development, Hermosillo, Mexico
Instruction Dr. Sebranek teaches advanced meat processing principles and technology (AnS 571) and processed meats (AnS 460). Dr. Sebranek also serves as an advisor in Animal Science and Animal Science Pre-Veterinary Medicine.
Research Research activities have the following objectives: 1. to investigate the scientific principles important to development of new products and processes for the meat industry that will improve marketability of livestock 2. to evaluate new technology proposed for the food industry to achieve the best adaptation for utilization of animal products as human food 3. to provide solutions to problems and answer specific questions for issues that arise in the meat industry 4. to establish the scientific basis for new food products and processes that are important to consumer safety and well-being.
Professional Affiliations Institute of Food Technologists (IFT) American Meat Science Association (AMSA) Iowa Academy of Science (IAS) World Food Logistics Organization (WFLO) AOAC International (AOAC) American Society of Animal Science (ASAS) Council for Agricultural Science and Technology (CAST) American Registry of Professional Animal Scientists (ARPAS) Charter Diplomate, American College of Animal Food Science Advisory Associate Editor Handbook of Fermented Muscle Foods-Meat and Poultry, 2004-2007 Contributing Editor Meat Processing/Watt Publishing Co., 1993-2006
Selected Publications Husak, R.L. and J.G. Sebranek. 2008 A survey of commercially available broilers originating from organic, free-range, and conventional production systems for cooked meat yields, meat composition and relative value. Poultry Sci. (in press). Kudra, L.L., J.G. Sebranek, J.S. Dickson and A.F. Mendonca. 2008. Control of Escherichia coli O157:H7 in ground beef patties by irradiation combined with modified atmoshpere packaging. J.Food Protect. (submitted) Sindelar, J.J., J.C. Cordray, J.G. Sebranek, D.G. Olson and J.A. Love. 2007. Investigating quality attributes and consumer acceptance of uncured, o nitrate/nitrite-added commercial hams, bacons and frankfurters. J.Food Sci. 72: S551-S559. Sindelar, J.J., J.C. Cordray, J.G. Sebranek, J.A. Love and D.U. Ahn. 2007. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH and trained sensory attributes of ready-to-eat uncured ham. J. Food Sci. 72: S388-S395. Sebranek, J.G., and J.N. Bacus. 2007. Cured meat products without direct addition of nitrate or nitrite; what are the issues? Meat Sci. 77:136-147. Sindelar, J.J., J.C. Cordray, J.G. Sebranek, J.A. Love and D.U. Ahn. 2007. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured emulsified cooked sausages. J. Food Sci. 72: S324-S332. Laury, A.M., and J.G. Sebranek. 2007. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre-rigor and post-rigor fresh pork sausage. J. Food Protect. 70: 937-942. Sebranek, J.G. and J.N. Bacus. 2007. Natural and organic cured meat products: regulatory, manufacturing, marketing, quality and safety issues. AMSA White Paper Series, No. 1. American Meat Science Association, Savoy, IL. Michaelsen, A.R., J.G. Sebranek, and J.S. Dickson. 2006. Microbial inhibitors combined with modified atmosphere packaging for control of Listeria monocytogenes and Salmonella enterica typhimurium and subsequent effects on the quality attributes of pork products. J. Food Protect. 69:2671-2680. Lu, Z., J.G. Sebranek, J.S. Dickson, A.F. Mendonca and T.B. Bailey. 2005. Application of predictive models to estimate Listeria monocytogenes growth on frankfurters treated with organic acid salts. J. Food Protect. 68:2326-2332. Houser, T.A., J.G. Sebranek, W. Nunez Maisonet, J.C. Cordray, D.U. Ahn and D.M Dixon. 2005. Irradiation â€“ induced cured meat color fading and regeneration. J. Food Sci. 70:C281-C285. Houser, T.A., J.G. Sebranek, W. Nunez Maisonet, J.C. Cordray, B.R. Wiegand, D.U. Ahn and E.J. Lee. 2005. The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage. J. Food Sci. 70 (4):S262-S266. Lu, Z., J.G. Sebranek, J.S. Dickson, A.F. Mendonca and T.B. Bailey. 2005. Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters. J. Food Protect. 68:499-506. Lu, Z., J.G. Sebranek, J.S. Dickson, A.F. Mendonca and T.B. Bailey. 2005. The effects of organic acid salt solutions on sensory and other quality characteristics of frankfurters. J. Food Sci. 70:S123-S127. Trampel, D., J. Sell, D.U. Ahn and J.G. Sebranek. 2005. Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens. Poultry Sci. 84:137-142. Sebranek, J.G., V.J.H. Sewalt, K.L. Robbins and T.A. Houser. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69:289-296. Houser, T.A., J.G. Sebranek, B.J. Thacker, T.J. Baas, D. Nibubol, E.L. Thacker, and F. Kruse. 2004. Effectiveness of transdermal, needle-free injections for reducing pork carcass defects. Meat Sci. 68:329-332. Chen, C.-M., J.G. Sebranek, J.S. Dickson and A.F. Mendonca. 2004. Use of pediocin (ALTA 2341) for control of Listeria monocytogenes on frankfurters. J. Muscle Foods 15:35-56. Chen, C.-M., J.G. Sebranek, J.S. Dickson and A.F. Mendonca. 2004. Combining pediocin (ALTA 2341) with postpacking thermal pasteurization for control of Listeria monocytogenes on frankfurters. J. Food Protect. 67:1855-1865. Chen, C.-M., J.G. Sebranek, J.S. Dickson and A.F. Mendonca. 2004. Combining pediocin with postpackaging irradiation for control of Listeria monocytogenes on frankfurters. J. Food Protect. 67:1866-1875. Sebranek, J.G. 2004. Raw material composition analysis. In: Encylopedia of Meat Sciences. W. Jenson, C. Devine and M. Dikeman (eds.) Elsevier Limited, Oxford, U.K. Ellis, J.D., J.G. Sebranek and J. Sneed. 2004. Iowa high school students perceptions of food safety. Food Protect. Trends 24:239-245. Davis, K.J., J.G. Sebranek, E. Huff-Lonergan, D.U. Ahn and S.M. Lonergan. 2004. The effects of irradiation on quality of injected fresh pork loins. Meat Sci. 67:395-401. Sebranek, J.G. 2004. Semidry fermented sausages. In: Handbook of Food and Beverage Fermentation Technology. Marcel Dekker, Inc., New York. Davis, K.J., J.G. Sebranek, E. Huff-Lonergan and S.M. Lonergan. 2004. The effects of aging on moisture-enhanced, injected pork loins. Meat Sci. 66:519-523. Houser, T.A. and J.G. Sebranek. 2003. Effects of irradiation on properties of cured ham. J. Food Sci. 68:2362-2367. Krause, T.R., J.G. Sebranek, R.E. Rust and M.S. Honeyman. 2003. Use of carbon monoxide packaging for improving shelf-life of pork. J. Food Sci. 68:2596-2606. Kusmider, E.A., J.G. Sebranek, S.M. Lonergan and M.S. Honeyman. 2002. Effects of carbon monoxide packaging on color and lipid stability of irradiated ground beef. J. Food Sci. 67:3463-3469.
Other Links AMSA President Meat Processing Magazine Contributing Editor 2003 Full CV