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.
Hunt, A., Getty, K.J.K., and Park, J.W. 2010. Development of temperature tolerant surimi gels using starch-protein interactions. J Food Quality. 33:100-118.
Hunt, A., Getty, K.J.K., and Park, J.W. 2010. Screen of special starches for use in temperature-tolerant fish protein gels. J. Food Quality. 33:119-136.
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.
Hunt, A., Getty, K.J.K., and Park, J.W. 2009. Roles of starch in surimi seafood: A review. Food Reviews International. 25:299-312.
Getty, K.J.K, Synoground, A. and Roberts, M.N. 2007. Validation of heating conditions in production of direct acidified beef summer sausage for elimination of Escherichia coli O157:H7. J. Food Safety. 27:275-285.
Stoltenberg, S.K., K.J.K. Getty, H. Thippareddi, R.K. Phebus, and T.M. Loughin. 2006. Fate of Escherichia coli O157:H7 during production of fermented sausage snack sticks made from beef or a venison/beef blend and directly acidified with citric or lactic acid. J. Food Sci. 71(6):M228-M235.