Faculty
Alden M. Booren, Professor
Ph.D., University of Nebraska, 1980
Industry, Monfort of Colorado, 1972-77
M.S., University of Wyoming, 1972
3385D Anthony Hall
Michigan State University
East Lansing, MI 48824
Phone: (517) 355-8452, Ext. 205
Lab: (517) 355-8452, Ext. 206
Fax: (517) 432-0753
E-mail: booren@msu.edu
Research Interests:
Precooked meat flavor, ingredients used in processed meats and various additives used in meat and meat products to extend meat quality and safety are the overarching themes in areas of interest. Meat quality and safety are influenced by many factors. Most all projects combine both fundamental and applied aspects of the problem, which is applicable to the meat industry. The approach is to team with other meat scientists at MSU to contribute in meat science topics. These topics have included: n-nitrosamine formation in smoked foods and practical ways of preventing n-nitrosamine formation; clostridium botulitum toxin formation in smoked Great Lakes whitefish; lipid oxidation including the improved stability of meat lipids and cholesterol through dietary vitamin E supplementation as well as the mechanisms of salt on non-heme iron release and oxidative rancidity as well as the development of warmed-over flavor in meat; characterization of pesticides including total polychlorinated biphenols and dioxins in salmon, walleye, white bass and lake trout harvested from each of the Great Lakes; and ways of processing these fish to remove lipid soluble pesticides contained in the flesh. Today work in our laboratories focuses on two specific areas. The first is cooking meat and determining endpoint temperature indicators in muscle foods. This has led to a current research project in examining the effects of humidity in an impingement cooking systems on specific pathogen destruction. A second area of focus is studying development of pale, soft exudative turkey and determining specific genetic screening methodologies for turkey muscle quality traits.
Instructional Activities:
Instruction is at both graduate and undergraduate levels. Has been responsible for muscle foods processing in the past. Currently responsible for FSC 892 Food Science Seminar.
Outreach Focus:
The Michigan meat packers and processors have a need for broad-based information in food science. They request assistance from the Extension specialist who disseminates information from research and teaching functions in the Department of Food Science and Human Nutrition. This is done in groups through programs and seminars held in Michigan. If necessary this is done on an individual basis as time permits. Most all food facilities are regulated by food laws in both Michigan and the United States. The specialist serves as a liaison to the USDA and USDA inspectors in the state of Michigan as regulations are implemented. He also serves as a conduit and information source on new laws and science-based information helpful in keeping food products safe and free of pathogenic microorganisms. Additional responsibilities include working with the Michigan Department of Agriculture revising state regulations and implementing HACCP in the retail meat arena. The specialist also responds to consumer questions that request meat science expertise.
Recent Publications:
Orta-Ramirez, A, Marks, BP, Warsow, CR, Booren, AM and Ryser, ET. "Enhanced thermal resistance of Salmonella in whole muscle vs. ground beef." J. Food Sci. 70(7):359, 2005.
Carlson, TR, Marks, BP, Booren, AM, Ryser, ET and Orta-Ramirez, A. "Effect of water activity on thermal inactivation of Salmonella in ground turkey." J. Food Sci. 70(7):363, 2005.
Harris, KL, Marks, BP Ten Eyck TA Booren, AM and Ryser ET. "Line-level training needs related to commercial production of fully-cooked meat and poultry products." Fd. Prot. Trends. 24:946, 2004.
Vorst, KL, Clarke, RH, Allison, CP and Booren, AM. "Radio frequency transponder effects on bloom of beef muscle." Meat Sci. 67:179, 2004.
Roberson, KD, Rahn, AP, Balander, RJ, Orth, MW, Smith, DM, Booren, BL, Booren, AM, Osburn, WN and Fulton RM. "Evaluation of the growth potential, carcass components and meat quality characteristics of three commercial strains of tom turkeys." J. Appl. Poult. Res. 12:229, 2003.
Allison, CP, Bates, RO, Booren, AM, Johnson, RC and Doumit, ME. "Pork quality variation is not explained by glycolytic enzyme capacity." Meat Sci. 63:17, 2003.
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