Prof. Dr. Fred Pohlman

Prof. Dr. Fred Pohlman

Professor
University of Arkansas, USA

Highest Degree
Ph.D. in Animal Science from Kansas State University, USA

My URL
https://livedna.org/1.16638

Share this Profile

Area of Interest:

Food Science Technology
100%
Handling Techniques
62%
Lean Meat Quality
90%
Meat Processing
75%
Food Safety
55%

Selected Publications

  1. Mohan, A and F.W. Pohlman, 2016. Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings. LWT-Food Sci. Technol., 65: 868-873.
    CrossRef  |  Direct Link  |  
  2. Yotty, A.M., J.A. Marcy, F.W. Pohlman and L.D. Edgar, 2015. How food companies can modify their existing HACCP plans into an all-encompassing food safety plan. Food Saf., 21: 20-25.
  3. Mehall, L.N., F.W. Pohlman, A.H. Brown, P.N. Dias-Morse, L.M. McKenzie and A. Mohan, 2015. The influence of trisodium phosphate, potassium lactate, sodium metasilicate, cetylpyridinium chloride, or water as antimicrobial intervention systems on microbiological and instrumental color characteristics of beef biceps femoris muscles. Profess. Anim. Sci., 31: 342-348.
    CrossRef  |  Direct Link  |  
  4. Macos, J.A., F.W. Pohlman, P.N. Dias-Morse and C.L. Coffman, 2013. Assessment of physical and chemical multi-hurdle decontamination approach using organic acids to enhance microbial properties of beef trimmings. Meat Sci., 96: 486-487.
  5. Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson and A.H. Brown Jr., 2013. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Sci., 65: 1055-1062.
    CrossRef  |  Direct Link  |  
  6. Quilo, S.A., F.W. Pohlman, P.N. Dias-Morse, A.H. Jr. Brown, P.G. Crandall and R.P. Story, 2010. Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions. Meat Sci., 84: 470-476.
    PubMed  |  
  7. Rowe, C.W., F.W. Pohlman, A.H. Brown and Z.B. Johnson, 2009. Effects of Salt, BHA/BHT and differing phosphate types on quality and sensory characteristics of beef longissimus muscles. J. Food Sci., 74: 160-164.
    CrossRef  |  PubMed  |  Direct Link  |  
  8. Quilo, S.A., F.W. Pohlman, P.N. Dias-Morse, A.H. Brown, P.G. Crandall, R.T. Baublits and J.L. Aparicio, 2009. The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics. Meat Sci., 83: 345-350.
    CrossRef  |  PubMed  |  Direct Link  |  
  9. Quilo, S.A., F.W. Pohlman, A.H. Brown, P.G. Crandall, P.N. Dias-Morse, R.T. Baublits and J.L. Aparicio, 2009. Effects of potassium lactate, sodium metasilicate, peroxyacetic acid and acidified sodium chlorite on physical, chemical and sensory properties of ground beef patties. Meat Sci., 82: 44-52.
    CrossRef  |  Direct Link  |  
  10. Pohlman, F.W., P.N. Dias-Morse, S.A. Quilo, A.H. Brown and P.G. Crandall et al., 2009. Microbial, instrumental color and sensory characteristics of ground beef processed from beef trimmings treated with potassium lactate, sodium lactate, sodium metasilicate, peroxyacetic acid or acidified sodium chlorite as single antimicrobial interventions. J. Muscle Foods, 20: 54-69.
    CrossRef  |  
  11. Baublits, R.T., F.W. Pohlman, A.H. Brown, Z.B. Johnson and D.C. Rule et al., 2009. Correlations and prediction equations for fatty acids and sensory characteristics of beef longissimus rib steaks from forage-fed cattle and retail USDA Choice and Select rib steaks. J. Muscle Foods, 20: 1-17.
    CrossRef  |  Direct Link  |  
  12. Doung, D.Q., P.G. Crandall, F.W. Pohlman, C.A. O‘Bryan, C.W. Balentine and A. Castillo, 2008. Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP. Meat Sci., 78: 359-368.
    CrossRef  |  Direct Link  |  
  13. Brown, A.H., P.K. Camfield, C.W. Rowe, L.Y. Rakes and F.W. Pohlman et al., 2007. Effect of beef growth type on cooking loss, tenderness, and chemical composition of pasture- or feedlot-developed steers. J. Anim. Sci., 20: 1746-1753.
    CrossRef  |  Direct Link  |  
  14. Baublits, R.T., F.W. Pohlman, A.H. Brown, Z.B. Johnson and A. Proctor et al., 2007. Injection of conjugated linoleic acid into beef strip loins. Meat Sci., 75: 84-93.
    CrossRef  |  Direct Link  |  
  15. Brown, A.H., P.K. Camfield, R.T. Baublits, F.W. Pohlman and Z.B. Johnson et al., 2006. Effects of size and rate of maturing on carcass composition of pasture- or feedlot-developed steers. Asian-Aust. J. Anim. Sci., 19: 661-671.
    Direct Link  |  
  16. Baublits, R.T., F.W. Pohlman, A.H. Brown, E.J. Yancey and Z.B. Johnson, 2006. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Sci., 72: 704-712.
    CrossRef  |  PubMed  |  Direct Link  |  
  17. Baublits, R.T., F.W. Pohlman, A.H. Brown, D.C. Rule and Z.B. Johnson et al., 2006. Comparison of fatty acid and sensory profiles of beef from forage-fed cattle with retail united states department of agriculture choice and select beef. J. Muscle Foods, 17: 311-329.
    CrossRef  |  Direct Link  |  
  18. Baublits, R.T., F.W. Pohlman, A.H. Brown and Z.B. Johnson, 2006. Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics. Meat Sci., 72: 404-414.
    CrossRef  |  PubMed  |  Direct Link  |  
  19. Baublits, R.T., F.W. Pohlman, A.H. Brown and Z.B. Johnson, 2006. Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics. Meat Sci., 72: 503-512.
    CrossRef  |  PubMed  |  Direct Link  |  
  20. Baublits, R.T., A.H. Jr. Brown, F.W. Pohlman, D.C. Rule and Z.B. Johnson et al., 2006. Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls. Meat Sci., 72: 100-107.
    CrossRef  |  
  21. Balentine, C.W., P.G. Crandall, C.A. O’Bryan, D.Q. Duong and F.W. Pohlman, 2006. The pre- and post- grinding application effects on the antioxidant and bacteriostatic properties of rosemary extract in ground beef. Meat Sci., 73: 413-421.
  22. Brown, A.H., P.K. Camfield, Z.B. Johnson, L.Y. Rakes and F.W. Pohlman et al., 2005. Interaction of beef growth type x production system for carcass traits of steers. Asian-Aust. J. Anim. Sci., 18: 259-266.
  23. Baublits, R.T., F.W. Pohlman, A.H. Brown and Z.B. Johnson, 2005. Effects of sodium chloride, phosphate type and concentration and pump rate on beef Biceps femoris quality and sensory characteristics. Meat Sci., 70: 205-214.
    Direct Link  |  
  24. Baublits, R.T., F.W. Pohlman, A.H. Brown and Z.B. Johnson, 2005. Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics. Meat Sci., 71: 264-276.
    CrossRef  |  Direct Link  |  
  25. Coblentz, W.K., J.E. Turner, R.K. Ogden, K.P. Coffey and F.W. Pohlman et al., 2004. Estimating degradable intake protein in warm- and cool-season forages grown on producer farms in Northern Arkansas. Prof. Anim. Sci., 20: 443-452.
    CrossRef  |  Direct Link  |  
  26. Baublits, R.T., A.H. Brown, F.W. Pohlman, Z.B. Johnson and D.O. Onks et al., 2004. Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls. Meat Sci., 68: 297-303.
    CrossRef  |  Direct Link  |  
  27. Stelzleni, A.M., T.L. Perkins, A.H. Brown, Z.B. Johnson, F.W. Pohlman, and B.A. Sandelin, 2003. Use of ultrasound to identify Brangus cattle with superior intramuscular fat and other carcass traits. Prof. Anim. Sci., 19: 39-43.
    CrossRef  |  Direct Link  |  
  28. Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson, A.H. Brown and R.T. Baublits, 2003. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci., 65: 977-984.
    CrossRef  |  Direct Link  |  
  29. Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson and A.H. Brown, 2003. The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system. Meat Sci., 65: 1021-1029.
    CrossRef  |  Direct Link  |  
  30. Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson and A.H. Brown Jr., 2003. Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions. Meat Sci., 65: 885-891.
    CrossRef  |  Direct Link  |  
  31. Gangidi, R.R., A. Proctor and F.W. Pohlman, 2003. Rapid determination of spinal cord content in ground beef by attenuated total reflectance Fourier transform infrared spectroscopy. J. Food Sci., 68: 124-127.
    CrossRef  |  Direct Link  |  
  32. Stivarius, M.R., F.W. Pohlman, K.S. McElyea and J.K. Apple, 2002. The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, colour and odour characteristics of ground beef through simulated retail display. Meat Sci., 60: 245-252.
    CrossRef  |  PubMed  |  Direct Link  |  
  33. Stivarius, M.R., F.W. Pohlman, K.S. McElyea and J.K. Apple, 2002. Microbial instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Sci., 60: 299-305.
    CrossRef  |  PubMed  |  Direct Link  |  
  34. Stivarius, M.R., F.W. Pohlman, K.S. McElyea and A.L. Waldroup, 2002. Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. Meat Sci., 60: 327-334.
    CrossRef  |  PubMed  |  Direct Link  |  
  35. Stelzleni, A.M., T.L. Perkins, A.H. Brown, F.W. Pohlman, Z.B. Johnson and B.A. Sandelin, 2002. Genetic parameter estimates of yearling live animal ultrasonic measurements in Brangus cattle. J. Anim. Sci., 80: 3150-3153.
    CrossRef  |  PubMed  |  Direct Link  |  
  36. Pohlman, F.W., M.R. Stivarius, K.S. McElyea, Z.B. Johnson and A.L. Waldroup, 2002. Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding. Meat Sci., 60: 349-356.
    CrossRef  |  Direct Link  |  
  37. Pohlman, F.W., M.R Stivarius, K.S. McElyea, Z.B. Johnson and M.G. Johnson, 2002. The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. Meat Sci., 61: 307-313.
    CrossRef  |  Direct Link  |  
  38. Pohlman, F.W., M.R Stivarius, K.S. McElyea and A.L. Waldroup, 2002. Reduction of microorganisms in ground beef using multiple intervention technology. Meat Sci., 61: 315-322.
    CrossRef  |  PubMed  |  Direct Link  |  
  39. Davis, J.R., J.K. Apple, D.H. Hellwig, E.B. Kegley and F.W. Pohlman, 2002. The effects of feeding broiler litter on microbial contamination of beef carcasses. Bioresour. Tech., 84: 191-196.
    CrossRef  |  Direct Link  |  
  40. Coffey, K.P., W.K. Coblentz, J.B. Humphry, E.L. Piper and C.F. Rosenkrans et al., 2001. Growth performance and serum prolactin concentrations of stocker steers implanted with trenbolone acetate while grazing endophyte-infected fescue in the spring. Prof. Anim. Sci., 17: 166-173.
    CrossRef  |  Direct Link  |  
  41. Apple, J.K., J.R. Davis, L.K. Rakes, C.V. Maxwell, M.R. Stivarius and F.W. Pohlman, 2001. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins. Meat Sci., 57: 43-53.
    CrossRef  |  PubMed  |  Direct Link  |