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R.Y. Murphy

University of Arkansas

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Publication

Featured researches published by R.Y. Murphy.

Journal of Food Science | 2000

Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

R.Y. Murphy; Bradley P. Marks; E.R. Johnson; Michael G. Johnson

Poultry Science | 2001

Heat Transfer Properties, Moisture Loss, Product Yield, and Soluble Proteins in Chicken Breast Patties During Air Convection Cooking

R.Y. Murphy; E. R. Johnson; L.K. Duncan; E. C. Clausen; M. D. Davis; J. A. March

Poultry Science | 2004

Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin

R.Y. Murphy; T. Osaili; L.K. Duncan; J. A. Marcy

Journal of Food Science | 2003

D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products

R.Y. Murphy; L.K. Duncan; B.L. Beard; K.H. Driscoll

Journal of Food Science | 1998

Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry

R.Y. Murphy; B.P. Marks; J. A. Marcy

Journal of Food Science | 2004

Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Pork

R.Y. Murphy; B.L. Beard; Elizabeth M. Martin; L.K. Duncan; J. A. Marcy

Poultry Science | 2002

Thermal inactivation D- and Z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment

R.Y. Murphy; L.K. Duncan; M.E. Berrang; J. A. Marcy; Re Wolfe

Journal of Food Science | 2004

Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post-cook Pasteurization

R.Y. Murphy; M. A. Davidson; J. A. Marcy

Journal of Food Science | 2002

Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

R.Y. Murphy; L.K. Duncan; E.R. Johnson; M.D. Davis; J. A. Marcy

Journal of Food Science | 2002

Effect of steam- and hot-water post-process pasteurization on microbial and physical property measures of fully cooked vacuum-packaged chicken breast strips

R.Y. Murphy; M.E. Berrang

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Collaboration

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J. A. Marcy

University of Arkansas

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L.K. Duncan

University of Arkansas

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E.R. Johnson

University of Arkansas

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B.L. Beard

University of Arkansas

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K.H. Driscoll

University of Arkansas

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M.E. Berrang

University of Arkansas

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Bradley P. Marks

Michigan State University

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M.D. Davis

University of Arkansas

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Michael G. Johnson

University of Arkansas

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Re Wolfe

University of Arkansas

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