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Animal Sciences and Industry


Harper, N.M., Roberts, M.N., Getty, K.J.K., Boyle, E.A.E., and Fung, D.Y.C. 2009. Evaluation of two thermal processing schedules at low relative humidity for elimination of Salmonella serovars in chopped and formed beef jerky. J. Food Prot. 72:2476-2482.

Lobaton-Sulabo, A.S.S., Axman, T.J., Getty, K.J.K., Boyle, E.A.E., Harper, N.M., Uppal, K.K., Barry, B., and Higgin, J.J. 2010. Package systems and storage times serve as post-lethality controls for Listeria monocytogenes on whole muscle beef jerky and pork and beef smoked sausage sticks. J. Food Prot. (Accepted).

Lonnecker, S.M., Boyle, E.A.E., Getty, K.J.K., Buege, D.R., Ingham, S.C., G. Searls, and Harper, N.M. 2010. Production methods and product characteristics of jerky produced by small and very small meat processing businesses. J. Muscle Foods. 21: 826-833.

Harper, N.M., Getty, K.J.K., and Boyle, E.A.E. 2010. Evaluation of sample preparation methods for determination of water activity in jerky and kippered beef: A research note. Meat Sci. 86:527-528.

Vander Wal, L.S., H. Thippareddi, R.K. Phebus, C.L. Kastner, R.J. Danler, P. Udomvarapont, D.H. Kropf, E.A. Boyle, and M.C. Hunt. 2006. Microbial validation of a cook-in-bag lamb in curry sauce product. J. Food Prot. (submitted; -addressing reviewer comments).

Danler, R.J., E.A.E. Boyle, C.L. Kastner, H. Thippareddi, D.Y.C. Fung, and R.K. Phebus. 2003. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. J. Food Prot. 66:501-503.
Fox, J.A., Londa S. Vander Wal, Prayong Udomvarapant, Donald H. Kropf, Elizabeth A.E. Boyle, Curtis L. Kastner. 2003. Consumer evaluation of pre-cooked lamb.

Hendricks, R.A., E.A.E. Boyle, C.L. Kastner, and D.Y.C. Fung. 2001. Compilation of intervention methods and conditions, and ingredient limits, for controlling Campylobacter jejuni in meat and poultry products. J. Rapid Methods and Automation in Microbiology. 8:285.

Retzlaff, D.D., S.A. Flores, C.L. Kastner, E.A. Boyle, and R.K. Phebus. 2000. Applied Meat and Poultry Microbiology Laboratory Modules (10 Video Series). Video Titles: Plant Sanitation Techniques; Verifying Plant Sanitation; Employee Hygiene and GMPs; Decontamination treatments for Carcasses and Fabricated Products; Laboratory Design and Safety; Aseptic Techniques; Collection of Product Samples; Sample Storage and Shipment; Media Preparation and Sample Analysis; Laboratory Techniques. Kansas Regents Educational Communications Center, Kansas State University.