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Holownia K, Chinnan MS, Reynolds AE, Davis JW, 2004, Relating induced
in situ conditions of raw chicken breast meat to pinking. Poultry
Science, 83(1): 109-118.
Detienne NA, Reynolds AE, Wicker L, 2003, Phosphate marination
of pork loins at high and low injection pressures. Journal of Food
Quality, 26(1): 1-14.
Holownia K, Chinnan MS, Reynolds AE, 2003, Pink color defect in
poultry white meat as affected by endogenous conditions. Journal
of Food Science, 68(3): 742-747.
Holownia K, Chinnan MS, Reynolds AE, Koehler PE, 2003, Evaluation
of induced color changes in chicken breast meat during simulation
of pink color defect. Poultry Science, 82(6): 1049-1059.
Bheemreddy RM, Chinnan MS, Pannu KS, Reynolds AE, 2002, Active
treatment of frying oil for enhanced fry-life. Journal of Food Science,
67(4): 1478-1484.
Bheemreddy RM, Chinnan MS, Pannu KS, Reynolds AE, 2002, Filtration
and filter system for treated frying oil. Journal of Food Process
Engineering, 25(1): 23-40.
Akoh CC, Reynolds AE, 2001, Recovery of used frying oils. Official
Gazette of the United States Patent and Trademark Office Patents,
1243(1), Patent #: US 6187355.
Lin S, Akoh CC, Reynolds AE, 2001, Recovery of used frying oils
with absorbent combinations: refrying and frequent oil replenishment.
Food Research International, 34(2/3): 159-166.
Reynolds AE, Harrison MA, Rose-Morrow R, Lyon CE, 2001, Validation
of dry cured ham process for control of pathogens. Journal of Food
Science, 66(9): 1373-1379.
DeYonge-Freeman KG, Pringle TD, Reynolds AE, Williams SE, 2000,
Evaluation of calcium chloride and spice marination on the sensory
and textural characteristics of precooked semitendinosus roasts.
Journal of Food Quality, 23(1): 1-13.
Parks SS, Reynolds AE, Wicker L, 2000, Aqueous apple flavoring
in breast muscle has physical, chemical, and sensory properties
similar to those of phosphate-marinated controls. Poultry Science,
79(8): 1183-1188.
REFEREED BOOKS AND
CHAPTERS:
Comptroller General of
the United States. Report to the Controller General of the United
States. Report to Congress. Report to the Congress. "A Better
Way for the Department Agriculture to Inspect Meat and Poultry Processing
Plants." CED-78-11. December 9, 1977, Appendix VI, Pages 47-82.
Reynolds, A. E., "Quality Control in Processed Meats,"
Chapter in Meat Science Laboratory Manual by R. A. Merkel. Michigan
State University Press, East Lansing, Michigan. 1979.
Reynolds, A. E., Subtherapeutic Use of Antibiotics In Food Animals
in Section F Antibiotics of Consumer Confidence in the Food Supply;
Risk vs Benefit. Listeria Monocytogenes: (2) Campylobacter Jejuni;
(3) Yersinia Enterocolitica; and (4) Escherichia coli in Section
H Emerging Foodborne Pathogens of Consumer Confidence in the Food
Supply: Risk vs Benefit. A text and resource manual for county Extension
Agents. The University of GA Cooperative Extension, Service, Athens,
GA. 1990.
Vest, Larry, Joe West, P.T. Tybor, A.E. Reynolds, 1990. "Consumer
Confidence In The Food Supply: Risk vs. Benefit" - Antibiotics
in Food Animals. Chapters H. page 2-23. The Cooperative Extension
Service.
Reynolds, A.E., G.A. Schuler, W.C. Hurst and P.T. Tybor, 1991. "Preventing
Food Poisoning and Food Infection". p.125-139 in The Storage
and Care of Food Products. A Technical Assistance Manual. Food and
Nutrition Service, USDA Volume Five, Part III. Kitchen Care. James
A. Mixon, Editor. Food Industry Service Group. 21050 S.W. 93rd Lane
Road, Dunnellon, Florida 32630.
Tybor, P.T., W.C. Hurst, A.E. Reynolds and G.A. Schuler, 1991. "Preventing
Chemical Foodborne Illness". p.190-196 in The Storage and Care
of Food Products. A Technical Assistance Manual. FNS, USDA Volume
Five, Part IV. Pesticide Residue. James A. Mixon, Editor. Food Industry
Service Group. Dunnellon, Florida 32630.
REFEREED JOURNAL
ARTICLES:
Biemuller, G. W., J.
A. Carpenter and A. E. Reynolds. 1973. Reduction of bacteria on
pork carcasses. J. Food Science 38:261.
Carpenter, J. A., J. G. Elliott and A. E. Reynolds. 1973. Isolation
of Salmonella from pork carcasses. J. Applied Microbiology. 26:731.
Reynolds, A. E., and J. A. Carpenter. 1974. Bactericidal properties
of properties of acetic and propionic acids on pork carcasses. J.
Animal Science. 38:515.
Patel, K. M., R. A. Merkel, A. E. Reynolds and C. G. Young. 1980.
Texturized navybean protei concentrate as a meat extender in frankfurters.
Can. Inst. Food Science Technol. J. Vol. 13. No. 11 p. 5-10.
Reagan, J. O., F. H. Liou, A. E. Reynolds and J. A. Carpenter. 1983.
Effect of processing variables on the microbial, physical and sensory
characteristics of pork sausage. J. Food Science. 48:146-149.
Dawood, A. A., J. F. Price, and A. E. Reynolds, Jr. 1983. Utilization
of minced sucker flesh. J. Food Quality. 6:49-64.
Resurrecion, A. V. A. and A. E. Reynolds, Jr. 1990. Evaluation of
Natural Antioxidants in Frankfurters Containing Chicken and Pork.
J. Food Science. 55: 629-631.
Gundavarapu, S., Y. C. Hung and A. E. Reynolds. 1997. Consumer Acceptance
and Quality of Microwave Cooked Shrimp. (Submitted) J. of Food Science.
ABSTRACTS AND PROCEEDINGS:
Ramsey, C. B., J. W.
Cole, W. R. Backus and A. E. Reynolds. 1967. Ultrasonic estimates
of muscle and fat thickness in live cattle as predictors of carcass
retail yield, J. Animal Science. 26:899 Abstract.
Biemuller, G. W., J. A. Carpenter and A. E. Reynolds. 1973. Reduction
of bacteria on pork carcasses. Food Tech. 3:96 Abstract.
Reynolds, A. E. 1974. The mode of action of acetic acid on bacteria.
Ph.D. Dissertation. Dissertation abstracts. Ann Arbor, Michigan.
Reynolds, A. E. 1979. The basics of sausage processing. Proceedings
of 21st Annual Meat Science Institute. University of GA, Athens,
GA, March 19, 1979.
Reynolds, A. E. 1981. Developing the market for GA finished cattle
meat-specialist view point. p. 40-53. Proceedings of GA Stocker-Finisher
Conference. Tifton, GA. July 28, 1981.
Reynolds, A. E. 1982. Non-meat protein additives. Proceedings of
24th Annual Meat Science Institute, University of GA, Athens, GA,
March 16, 1982.
Reagan, J. O., F. H. Liou, A. E. Reynolds and J. A. Carpenter. 1983.
Effort of processing variables on the microbial, physical and sensory
characteristics of fresh pork sausage. 80th Annual Meeting, Southern
Assoc. of Ag. Scientists, Food Science and Human Nutrition Section
Abstracts, February 6-9, 1983, Atlanta, GA. Abstract.
Reynolds, A. E. 1983. Extension Swine Programs. 80th Annual Meeting,
Southern Association of Ag. Scientists, Animal Science Section abstracts,
February 6-9, 1983, Atlanta, GA, Abstract.
Reynolds, A. E. 1983. Color problems in hot hog sausage. Proceedings
of 25th Annual Meat Science Institute, University of GA, Athens,
GA, March 15, 1985.
Farr, J. A., A. E. Reynolds and J. C. Cordray. 1985. Batters and
breading for restructured poultry. 28th reciprocal meat conference
proceedings. American Meat Science Association. Baton Rouge, Louisiana.
June 24, 1985.
Berry, B. W., R. A. Field and A. E. Reynolds. 1986. Maximizing by
product utilization. 39th Reciprocal Meat Conference Proceedings.
American Meat Science Assoc. Champaign, Illinois. June 9.
Reynolds, A. E. 1986. The use of poultry as a raw material in processed
meats. Proceedings 28th Annual Meat Science Institute, Athens, GA,
March 17.
Reynolds, A. E. and A. V. A. Resurreccion. 1989. A study using consumer
attitudes and perceptions in developing a new product. Food Science
and Human Nutrition Section Abstracts: 86th Ann. Mtg. Southern Association
Agricultural Science. February 5-8. Nashville, Tennessee. 26:18.
Reynolds, A. E. 1989. Procuotto and Country Cured Hams. Proceedings
31st Annual Meat Science Institute, Athens, GA, April 23.
Resurreccion, A. V. A. and A.E. Reynolds, 1989. Evaluating of natural
antioxidants in frankfurters containing chicken and pork. Annual
Meeting IFT. June 25-29. Chicago, Illinois. p. 163.
McCarter, M. N. and A. E. Reynolds. 1990. Carcass evaluation results
from Extension Swine Slaughter Check Program. Abstract. Southern
Section, American Society of Animal Science 87th Annual Meeting,
SAAS. February 3-7, Little Rock, Arkansas.
Reynolds, A. E. 1990. Developing and Designing New Products. Proceeding
32nd Annual Meat Science Institute, Athens, GA. April 23.
Resurreccion, A.V.A. and A. E. Reynolds, 1990. Consumer and descriptive
panel response to vacuum packaged precooked beef roasts held for
various storage periods. Annual Meeting IFT. June 17-20. Anaheim,
California. p.137.
Reeves, David, A.E. Reynolds, 1990. Results of a 7-Year Slaughter
Check Survey. 127th Annual Meeting of American Veterinary Medical
Association. San Antonio, Texas. July 21-25.
Reynolds, A. Estes, 1994. Implementing HACCP in Your Poultry Plant.
Georgia Poultry Conference. Georgia Poultry Federation, Gainesville,
GA, October 11-12.
Song Lin. C.C. Akoh. A. E. Reynolds. 1997. Recovery of Used Frying
Oils with Filter Aids. IFT abstract 1997 Annual Meeting. Orlando,
FL.
K.G. DeYonge. T.D. Pringle. S.E. Williams. A. E. Reynolds. 1997.
Utilization of calcium chloride and spice marination to improve
the sensory and textural characteristics of precooked semitendonosis
roasts. ASAS Annual Meeting Abstract. February 6.
EXPERIMENT STATION
PUBLICATIONS: (Research Reports, Research Bulletins, and GA Ag Research,
etc...):
1984 USDA Special Report,
A. E. Reynolds, Consultant. Overview of the Dry-Cured Bacon Survey
for processors. Bulletin No. 0-420-931/FSIS-643.
1984 USDA Special Report, A. E. Reynolds, Consultant. Detailed Report
of Dry-Cured Bacon.
OTHER SCIENTIFIC
PUBLICATIONS:
Reynolds, A. E. 1968.
Ultrasonic estimates of muscle and fat thickness in live cattle
as predictors of carcass retail yield. M.S. Thesis. University of
Tennessee.
Reynolds, A. E. 1974. The mode of action of acetic acid bacteria.
Ph.D. Dissertation. University of GA, Athens, GA.
EXTENSION BULLETINS
Seperich, G. J., and
A. E. Reynolds. 1976. A training program in meat processing and
distribution. Michigan Department of Labor Training Manual. Michigan
State University. Extension Bulletin E-1062.
Reynolds, A. E., and S. Tainer. 1977. Freshwater fish preservation.
Michigan State University. Extension Bulletin E-1180.
Reynolds, A. E., and S. Tainer, I. C. Bartelli. 1977. Great Lakes
Fish Preparation Michigan State University. Extension Bulletin E-1179.
Reynolds, A. E., Tom Rippen and Cherie LeBlanc. 1980. Commercial
Freezing of Freshwater Fish. Michigan State University. Extension
Bulletin E-1323.
Rippen, Tom, and A. E. Reynolds. 1980. Commercial Fish Handling
and Sanitation on Great Lake Vessels. Michigan State University.
Extension Bulletin E-1324.
Reynolds, A. E., G. A. Schuler. 1982. Sausage and Smoked Meat Formulation
and Processing. The University of GA. Extension Bulletin 865.
Reynolds, A. E., G. A. Schuler, and A. J. Brown. 1982. Meat Curing
Workshop Handbook. Cooperative Extension Program. Fort Valley State
College. Booklet FV-10-4.
Reynolds, A. E., G. A. Schuler, and W. C. Hurst. 1984. Preventing
Food Poisoning and Food Infection. The University of GA. Extension
Bulletin 901.
Schuler, G. A., W. C. Hurst, A. E. Reynolds, and J. A. Christian.
1984. Food Spoilage and You. The University of GA. Extension Bulletin
906.
Reynolds, A. E., and J. A. Christian. 1985. Venison From Field To
Table. The University of GA. Extension Bulletin 915.
Hurst W. C., G. A. Schuler,
A. E. Reynolds, and J. A. Christian. 1985. Maintaining Food Quality
in Storage. The University of GA. Extension Bulletin 914.
Schuler, G. A., Maxcy P. Nolan, A. E. Reynolds, and W. C. Hurst.
1986. Cleaning, Sanitizing and Pest Control in Food Processing,
Storage and Service Areas. The University of GA. Extension Bulletin
927.
Schuler, G. A., P. T. Tybor, A. E. Reynolds, and W. C. Hurst. 1988.
What's On A Label? The University of GA. Extension Bulletin 982.
Tybor, P. T., William C. Hurst, A. Estes Reynolds and G. A. Schuler.
1988. Quality Control: A Model Program for the Food Industry. The
University of GA Cooperative Extension Bulletin No. 977.
Tybor, P. T. and A. E. Reynolds. 1989. Food Product Development
- Making Profits Grow. The University of GA Cooperative Extension
Bulletin No. 1024.
Reynolds, A.E., 1990. Outdoor Barbecuing for Small and Large Groups.
The University of GA Cooperative Extension Bulletin No. 1039.
Tybor, P. T., William C. Hurst, A. Estes Reynolds and George A.
Schuler. 1990. Preventing Chemical Foodborne Illness. The University
of GA Cooperative Extension Bulletin No. 1042.
Hurst, William C., A. E. Reynolds, George A. Schuler and P. T. Tybor.
1991. Getting Started in the Specialty Food Business. The University
of GA Cooperative Extension Bulletin No. 1051.
Tybor, P. T., William C. Hurst, A. E. Reynolds and George A. Schuler.
1991. Food Safety: Hazard Analysis and Critical Control Points.
The University of GA Cooperative Extension Service Technical Bulletin
No. 003.
Tybor, P. T. and A. Estes Reynolds. 1993. Food Protection for Foodservice
Operations. The University of GA Cooperative Extension Bulletin
No. 1092.
Tybor, P. T., and A. Estes Reynolds. 1995. Nutrition Labeling --
A Food Business Guide to Regulatory Compliance. The University of
Georgia Cooperative Extension Service Bulletin No. 1119.
Tybor, P. T. and A. E. Reynolds. 1995. What’s On A Label.
The University of Georgia Cooperative Extension Service Bulletin
No. 982.
Tybor, P. T. and A. E. Reynolds. 1995 Food Allergies. Cooperative
Extension Service Bulletin.
EXTENSION CIRCULARS
Reynolds, A. E. 1984.
Pork Value Contest - Lean Guide to Pork Value. Livestock Newsletter.
February 1984.
Reynolds, A. E. and Peggy Adkins. 1985. Taking the Clutter Out of
Careers in Food Science. The University of GA. Extension 4-H Manual.
Hurst, W. C. and A. E. Reynolds. 1985. Field-Cooling Produce With
an Evaporative Field Cooler. The University of GA. Extension Circular
776.
Reynolds, A. E. 1985. Evaluating beef cattle for market. Southeast
cattle feeding fact sheet. The University of GA. Extension Circular
SR 9816. (In Southeast Beef Handbook).
Reynolds, A. E. 1986. USDA Guidelines for Food Storage and Handling.
1986. Includes Text from Extension Bulletins 901, 906. Food Facts
Manual. USDA, Food and Nutrition Service.
Reynolds, A. Estes. 1988. Venison From Field to Table. The University
of GA. Cooperative Extension Service. Miscellaneous Publication
No. 301.
Reynolds, A. E., 1988. Outdoor Barbecuing For Small and Large Groups.
The University of GA Cooperative Extension Service Misc. Pub. No.
355.
Tybor, P. T., W. C. Hurst, G. A. Schuler, A. E. Reynolds, and Charles
Santerre. 1989. County Agent Guide to Departmental Programs for
the Food Industry. The University of GA Cooperative Extension Misc.
Pub. No. 372.
Reynolds, A. Estes. 1995. Taking the Clutter Out of Careers in Food
Science. The University of Georgia Cooperative Extension Service
4-H Manual. Revision.
POPULAR ARTICLES
Reynolds, A. E. and S.
D. Kennedy. 1979. "Do We Need Nitrite In Our Meat." Michigan
Farmer. February.
Reynolds, A. E. 1983. Color problems in hot hog sausage. Meat Processing
Magazine. July. p. 82-83.
Reynolds, A. E. and Jim Christian. 1984. "Getting the Most
From Your Deer." GA Farmer. December 1984.
Reynolds, A. E. and Jim Christian. 1985. "Deer Meat Preparation
Needs TLC." GA Farmer. January, 1985.
Reynolds, A. E. 1985. "How Much Do You Know About Ham?"
Newspaper Article from statewide distribution. (Soperton News, Vidalia
Advance, Miller County Liberal).
Reynolds, A.E. 1985. "Processing with Poultry". Southeastern
Meat Association Newsletter - Technology Tips for Dollars, Vol.
1, No. 2, October.
Reynolds, A.E. 1985. "Smokehouse Maintenance". Southeastern
Meat Association Newsletter - Technology Tips for Dollars, Vol.
1, No. 2, October.
Reynolds, A.E. 1986. "Smokehouse Shrink". Southeastern
Meat Association Newsletter - Technology Tips for Dollars, Vol.
1, No. 3, January.
Reynolds, A.E. 1986. "PSE". Southeastern Meat Association
Newsletter - Technology Tips for Dollars, Vol. 1, No. 4, April.
Reynolds, A.E. 1986. "Short Shelf-Life". Southeastern
Meat Association Newsletter - Technology Tips for Dollars, Vol.
1, No. 5, June.
Reynolds, A.E. 1986. "Smokehouse Showers" - "A New
Wave of Consumerism". Southeastern Meat Association Newsletter
- Technology Tips for Dollars, Vol. 1, No. 6, August.
Reynolds, A.E. 1986. "Holiday Products" - "Controlling
Mold Growth". Southeastern Meat Association Newsletter - Technology
Tips for Dollars, Vol. 1, No. 7, November.
Reynolds, A.E. 1987. "Blood Splash & PSE Problems".
Southeastern Meat Association Newsletter - Technology Tips for Dollars,
Vol. 1, No. 8, March.
Reynolds, A.E. 1987. "New Products". Southeastern Meat
Association Newsletter, Vol. 1, No. 9, June.
Reynolds, A.E. 1987. "Flavor in Hams", Southeaster Meat
Association Newsletter, Vol. 1, No. 10, October.
Reynolds, A. E. 1987. "Changes in the GA Hog Market,"
Pig Tales, October 1987.
Reynolds, A. E. 1987. Book Review. Practical Meat Cutting and Merchandising.
Vol.1 Beef, 3rd ed. Food Technology, Vol. 41, No. 9.
Reynolds, A. E. 1988. Building for Sanitation, Meat Processing,
February Vol. 27, No. 2. p. 24-26.
Reynolds, A. E. 1988. Small business scene surveyed. Value-added
products. The National Provisioner. June 4.
Reynolds, A. E. 1988. Excerpts From The American Meat Institute's
Small Business Conference. Value-added Products Offer Real Opportunity.
Meat Plant Magazine, Vol. 49. No. 8. p. 26-28.
Reynolds, A. E. 1988. Retail Two-Store Policy Questions. Capitol
Line-up. AAMP AAMPLIFER. September 15.
Reynolds, A. E. 1988. Advice from The University of GA on Specialty
Meat Products. SEM-Southern Meat FAX, Volume 3, No 6, November 1.
Reynolds, A. E. 1989. GA Association of County Agricultural Agents
Public Relations Manual for State Legislative, County Commissioner
and Agribusiness Leadership Functions. GACAA Manual.
Reynolds, A. E. 1990. Tailor New Products to Market Needs, Company
Resources. The National Provisioner. Vol. 202:18:5.
Reynolds, A. E. 1990. The Extension Delivery System. American Meat
Science Association Newsletter. Vol 26. No. 4. p. 4.
Reynolds, A.E. 1990. GA Pork Producer. Pork Value "The Value
of Quality Pork". November.
Reynolds, Estes. 1990. Following The Road To Marketing Success.
The National Provisioner. Vol. 203:1, July 2.
Reynolds, A. E. 1991. Understanding Meat Binding Characteristics.
Smoke Signals, Vol. 6, No. 3, Alkar Newsletter, Lodi, Wisconsin.
Brown, D. T., A. E. Reynolds, J. E. Strickland. 1992. GA Beef Quality
Assurance Program. The GA Beef Board and GA Cattlemen's Association.
Reynolds, A. E. 1992. GA Beef Quality Assurance Program. The GA
Cattlemen's Magazine, March, p. 52.
Reynolds, A. E. 1992. Smoked Sausage: Lowering Your Costs Through
Improved Formulations and Processing Procedures. Meat Business Magazine,
December.
Reynolds, A. E. and P. T. Tybor. 1993. Preparing Nutrition Labels:
AAMP Nutrition Label Resource Kit. AAMPLIFIER. Elizabethtown, Pennsylvania.
March, p. 5.
Reynolds, A. Estes. 1994. What You Must Know About Food Spoilage.
Food Entrepreneur. July. KCO Marketing, Greensboro, NC.
Reynolds, A. Estes. 1995. Ensuring Food Safety. The Monarch Edge.
April, Volume 10 No. 2. MSP Communications, Minneapolis, MN.
Reynolds, A. Estes. 1995. Homemade HACCP. Meat Business Magazine.
September.
Reynolds, A. E., "Where to Look When You Have Spoilage Problems",
The Real Squeal, National Country Ham Curers Association Newsletter,
February 1995.
Northcutt, Julie and A. Estes Reynolds. Sanitation SOP’s.
Broiler Industry Magazine, December 1996, pp. 28-34.
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