Faculty Directory

Fred W. Pohlman

Fred W. Pohlman

Professor

Director Experiment Station

(ANSC)-Animal Science

Phone: 479-575-5634

Fax: (479) 575-7294

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Meat processing and handling techniques, food safety, animal finishing, lean meat quality and yield, and meat palatability.

ANSC 2781 Career Preparation and Development
ANSC 3613 Meat Science

Ph.D. - Kansas State University
M.S. - University of Tennessee, Knoxville
B.S. - University of Missouri, Columbia

Peer reviewed journal articles:

Dias-Morse, P., F. W. Pohlman, J. Williams, and A. H. Brown, Jr.  2014. Single or multiple decontamination interventions involving lauric arginate on beef trimmings to enhance microbial safety of ground beef.  The Prof Animal Scientist, 30(5):477-484.

Pohlman, F., P. Dias-Morse, D. Pinidiya. 2014. Product safety and color characteristics of ground beef processed from beef trimmings treated with peroxyacetic acid alone or followed by novel organic acids. J of Microbiol, Biotech and Food Sci, 4(2):93-101.

Mehall, L. N., F. W. Pohlman, A. H. Brown, Jr., P. N. Dias-Morse, L. M. McKenzie and A. Mohan. 2013. The impact of cetylpyridinium chloride, trisodium phosphate, potassium lactate, sodium metasilicate, or water as antimicrobial interventions on microbiological and instrumental color characteristics of beef biceps femoris muscles. The Prof. Animal Scientist. (Submitted)

Hunt, M., A. King, S. Barbut, J. Claus, D. Cornforth, D. Hanson, G. Lindahl, R. Mancini, A. Milkowski, A. Mohan, F. Pohlman, C. Raines, M. Seyfort, O. Sorheim, S. Suman and M. Weber. 2012. Meat Color Measurement Guidelines. American Meat Science Association. Lulu Press, Inc.. August 2012. Raleigh, NC.

Mohan, A., F. W. Pohlman, J. A. McDaniel, and M. C. Hunt. 2012. Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef. J. Food Sci. 77:M188-M193.

Quilo, S. A., F. W. Pohlman, P. N. Dias-Morse, A. H. Brown, Jr., P. G. Crandall, 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.

 

Other peer-reviewed publications:

Dias-Morse, P. N., F. W. Pohlman, J. A. Marcos, T. L.  Devine, K. L. Beers. 2014. Evaluation of antimicrobial efficacy of citric and lactic acid based treatments on Escherichia coli and Salmonella spp. removal in fresh beef steaks. 67th Annual Reciprocal Meat Conference, Madison, WI. June 2014.

Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, T. L. Devine. 2014. Antimicrobial treatment effects on ground beef instrumental and sensory color, sensory aroma and taste characteristics. 67th Annual Reciprocal Meat Conference, Madison, WI. June 2014.

Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, T. L. Devine. 2014.  Long chain organic acid effects on ground beef instrumental color and sensory color, taste and aroma characteristics. 67th Annual Reciprocal Meat Conference, Madison, WI. June 2014.

Marcos, J. A., F. W. Pohlman, P. N. Dias-Morse, 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(1):486-487

Kushwaha, K., F. W. Pohlman, S. Ricke, P. N. Dias-Morse, D. Babu. 2012. Effect of octanoic acid Treatments applied using conventional and electrostatic spray methods on microbial and color characteristics of ground beef. IFT Annual Meeting, Las Vegas, NV. June 2012.

McDaniel, J. A., F. W. Pohlman, A. H. Brown, Steven C. Ricke, S. R. Milillo, P. N. Dias-Morse, L. N. Mehall, A. Mohan, T. Rojas, K. L. Beers. 2011. The enhancement of beef product safety through electrostatic spray application of cetylpyridinium chloride, hydrochloric/citric acid mixture, potassium lactate, trisodium phosphate, or water as multiple application antimicrobial interventions on Longissimus lumborum at the sub-primal and steak levels. 2011. IFT Annual Meeting: Book of Abstracts, New Orleans, LA, June 2011.

Mehall, L. M., F. W. Pohlman, A. H. Brown Jr., P. N. Dias-Morse, J. A. McDaniel, A. Mohan. 2011. The effects of hydrochloric/citric acid mixture, cetylpyridinium chloride, trisodium phosphate, or sodium metasilicate as antimicrobial sequential treatment combinations on instrumental color, sensory color, and quality characteristics of beef Longissimus lumborum muscle. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., June 2011.

Mehall, L. M., F. W. Pohlman, A. H. Brown Jr., P. N. Dias-Morse, J. A. McDaniel, A. Mohan. 2011. The effects of hydrochloric/citric acid mixture, cetylpyridinium chloride, trisodium phosphate, or sodium metasilicate as antimicrobial sequential treatment combinations on microbiological and instrumental color characteristics of beef Longissimus lumborum muscle. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., July 2011.

Mohan, A., F. W. Pohlman, P. N. Dias-Morse, L. N. Mehall*, J. A. McDaniel, R. D. Guidry, T. L. Devine, Z. B. Johnson, and v. Wigeratne. 2011. Ground beef microbial quality enhancement using a hydrochloric/citric acid based pre-grinding intervention. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., July 2011.

Mohan, A., P. N. Dias-Morse, F. W. Pohlman, J. A. McDaniel, L. N. Mehall. 2011. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate treatment of beef trimmings on instrumental color characteristics of ground beef. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., July 2011.

Mohan, A., P. N. Dias-Morse, F. W. Pohlman, J. A. McDaniel, L. N. Mehall. 2011. The effects of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate treatment of beef trimmings on microbial characteristics of ground beef. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., July 2011.

Pohlman, F. W., P. N. Dias-Morse, A. Mohan, L. N. Mehall, J. A. McDaniel, R. D. Guidry, T. L. Devine, Z. B. Johnson, and V. Wijeratne. 2011. Ground beef microbial quality enhancement using a hydrochloric/citric acid based pre-grinding intervention. IFT Annual Meeting: Book of Abstracts, New Orleans, LA., July 2011.

 

Books and book chapters:

Pohlman, F. W.  2012.  Ozone in Meat Processing.  In “Ozone in Food Processing”.  Ed. C. O’Connell, B. K. Tiwari, P. J. Cullen and R. G. Rice.  Wiley-Blackwell Publishing, pp. 123-126.

 

Trade press:

Pohlman, F. 2012. Preserving fresh meat appearance with ingredients. Meating Place Magazine. www.meatingplace.com/Industry/TechnicalArticles/Details/29784.

Pohlman, F. 2012. Preserving fresh meat appearance with packaging. Meating Place Magazine. www.meatingplace.com/Industry/TechnicalArticles/Details/27645.

 

Past-Chairman - IFT Muscle Foods Division 

Achievement Award - American Meat Science Association, 2003.