My research focuses on the quality and safety of processed and value-added meat products. I specifically investigate new approaches to characterize and improve the functionality of existing and novel meat raw materials and nonmeat ingredients, as well as utilization of processing technologies, to facilitate and enable improvements in sensory, nutritional and microbiological product quality, food safety and processing efficiencies.
Cruzen SM, Cetin-Karaca H, Tarté R, Sebranek JG, Dickson JS. 2022. Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations. Meat Sci. https://doi.org/10.1016/j.meatsci.2021.108687.
Powell MJ, Prusa KJ, Sebranek JG, Tarté R. 2021. Effect of citrus fiber addition on quality attributes of fully-cooked deli-style turkey breast. Meat Musc Biol. 5(1):35, 1–8. https://doi.org/10.22175/mmb.12283.
Lee YS, Tarté R, Acevedo NC. 2021. Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions. Food Chem. 363:130301. https://doi.org/10.1016/j.foodchem.2021.130301.
Miller DK, Yoder LE, Lonergan SM, Sebranek JG, Tarté R. 2021. Compositional differences among types of mechanically separated chicken and chicken breast meat, and their influence on physicochemical attributes of frankfurter-type sausages. Meat Musc Biol. 5(1):33, 1–10. https://doi.org/10.22175/mmb.12294.
Lee YS, Tarté R, Acevedo NC. 2021. Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers. RSC Adv. 11:16275–16284. https://doi.org/10.1039/d1ra01622a.
Tarté R, Paulus JS, Acevedo NC, Prusa KJ, Lee SL. 2020. High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage. LWT-Food Sci Technol. 131:109659. https://doi.org/10.1016/j.lwt.2020.109659.
Ruther BL, Dickson JS, Prusa KJ, Tarté R, Sebranek JG. 2020. Effects of processing method and non-meat binding ingredients on batter stability, yield and texture of frankfurters. J Food Process Preserv. 44:14626. https://doi.org/10.1111/jfpp.14626.
Cropp MS, Dickson JS, Tarté R, Sebranek JG. 2020. Use of nitrite-embedded packaging film for color stability of alternatively-cured, fully cooked bologna. Meat Musc Biol. 4(1):1–17. https://doi.org/10.22175/mmb.10379.
Miller DK, Acevedo NA, Lonergan SM, Sebranek JG, Tarté R. 2020. Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation. Food Chem. 307:125557. https://doi.org/10.1016/j.foodchem.2019.125557.
Powell MJ, Sebranek JG, Prusa KJ, Tarté R. 2019. Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. Meat Sci. 157:107883. https://doi.org/10.1016/j.meatsci.2019.107883.
Wolfer TL, Acevedo NC, Prusa KJ, Sebranek JG, Tarté R. 2018. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax. Meat Sci. 145:352–362. https://doi.org/10.1016/j.meatsci.2018.07.012.
Powell MJ, Yuan C, Dzikamunhenga RS, Tarté R, Huff-Lonergan E, Lonergan SM, O’Connor AM. 2017. A systematic review and meta-analysis of tenderness metrics in control groups used in comparative nutrition experiments. Trans Anim Sci. 1:261–273. https://doi.org/10.2527/tas2017.0031.
Usinger EL, Larson EM, Niebuhr SE, Fedler CA, Prusa KJ, Dickson JS, Tarté R, Sebranek JG. 2016. Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? Meat Sci. 121:324–332. https://doi.org/10.1016/j.meatsci.2016.06.022.
Myers MA, Sebranek JG, Dickson JS, Shaw AM, Tarté R, Adams KR, Niebuhr S. 2016. Implications of decreased nitrite concentrations on Clostridium perfringens outgrowth during cooling of ready-to-eat meats. J Food Prot. 79:153–156. https://doi.org/10.4315/0362-028X.JFP-15-301.
Tarté R R., Murano EA, Olson DG. 1996. Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiation. J Food Prot. 59:596–600. https://doi.org/10.4315/0362-028X-59.6.596.
Tarté R, editor. 2009. Ingredients in meat products: properties, functionality and applications. New York (NY): Springer Science + Business Media. 419 p. https://doi.org/10.1007/978-0-387-71327-4.
Tarté R. 2011. Meat protein ingredients. In: Philips GO, Williams PA, editors. Handbook of food proteins. Cambridge (UK): Woodhead Publishing. p. 56–91.
Tarté R. 2009. Meat-derived protein ingredients. In: Tarté R, editor. Ingredients in meat products: properties, functionality and applications. New York (NY): Springer Science + Business Media. p. 145–171. https://doi.org/10.1007/978-0-387-71327-4_7.
Tarté R, Amundson CM. 2006. Protein interactions in muscle foods. In: Gaonkar AG, McPherson A, editors. Ingredient interactions: effects on food quality. 2nd ed. Boca Raton (FL): CRC Press. p. 195–282. https://doi.org/10.1201/9781420028133.