Dr. Lynn Knipe

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Profile

Dr. Lynn Knipe

Associate Professor

knipe.1@osu.edu

http://meatsci.osu.edu/home

614-292-4877

Office:

327 Parker Food Science and Technology Building

Professional Information

Extension Specialization(s):

Processed meat extension for the Ohio meat industry

Biography:

Lynn Knipe is responsible for processed meats extension programs in Ohio and conducting research related to the quality and safety of processed meat products. Lynn has a B.S. degree in Agriculture from Ohio State University, and a Ph.D. in Animal Science, from Iowa State University. Following graduate school, Lynn was a Food Scientist at Hillshire Farm & Company, New London, Wisconsin. He returned to ISU as an assistant professor, with the Meat Export Research Center at Iowa State University, and in 1997, returned to OSU in his current position. He has been actively involved in assisting meat processors in Ohio and conducting a variety of meats extension programs related to labeling, food safety, process control and meat.

Area of Expertise: Processed meat extension for the Ohio meat industry. Joint appointment in Animal Sciences.

Works

Journal Articles

Ahn J, Lee H, Knipe L, Balasubramaniam VM, "Effect of a post-packaging pasteurization process on inactivation of a listeria innocua surrogate in meat products" Food Science and Biotechnology 23 5 (2014) 1477-81-1477-81

Ahn, Juhee; Lee, Hyeon-Yong; Knipe, Lynn; Balasubramaniam, V.M., "Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products" FOOD SCIENCE AND BIOTECHNOLOGY 23 5 (2014) 1477-1481-1477-1481

Akwetey, W.Y.; Knipe, C.L., "Sensory attributes and texture profile of beef burgers with gari" Meat Science 92 4 (2012) 745-748-745-748

Sarang, S.; Sastry, S.K.; Knipe, L., "Electrical conductivity of fruits and meats during ohmic heating" Journal of Food Engineering 87 3 (2008) 351-356-351-356

Antoniewski, M.N.; Barringer, S.A.; Knipe, C.L.; Zerby, H.N., "Effect of a gelatin coating on the shelf life of fresh meat" Journal of Food Science 72 6 (2007)

Antoniewski,M,N; Barringer,S,A; Knipe,C,L; Zerby,H,N, "Effect of a gelatin coating on the shelf life of fresh meat" JOURNAL OF FOOD SCIENCE 72 6 (2007) E382-E387-E382-E387

Saide-Albornoz, J.J.; Knipe, C.L.; Murano, E.A.; Beran, G.W., "Contamination of Pork Carcasses during Slaughter, Fabrication, and Chilled Storage." J Food Prot 58 9 (1995) 993-997-993-997

GOODMANN, T.E.; KNIPE, C.L.; RUST, R.E., "A COMPARISON OF THE ADHESION OF FILM SEALANT LAYERS TO COOKED‐IN‐THE‐BAG HAM" Journal of Muscle Foods 5 4 (1994) 449-454-449-454

BISHOP, D.J.; OLSON, D.G.; KNIPE, C.L., "Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality" Journal of Food Science 58 3 (1993) 484-487-484-487

FRYE, C.B.; MYERS, K.L.; KNIPE, C.L.; SEBRANEK, J.G., "METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE‐CUT AND COARSE‐GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS" Journal of Muscle Foods 2 1 (1991) 37-48-37-48

KNIPE, C.L.; RUST, R.E.; OLSON, D.G., "Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced‐Sodium Meat Emulsions" Journal of Food Science 55 1 (1990) 23-25-23-25

KNIPE, C.L.; FRYE, C.B., "Characteristics of Bovine Plasma Gels as Affected by pH Sodium Chloride, and Sodium Tripolyphosphate" Journal of Food Science 55 1 (1990) 252-253-252-253

LADWIG, K.M.; KNIPE, C.L.; SEBRANEK, J.G., "Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine‐Cut Meat Systems" Journal of Food Science 54 3 (1989) 541-544-541-544

LADWIG, K.M.; KNIPE, C.L.; SEBRANEK, J.G., "Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High‐Collagen Frankfurters" Journal of Food Science 54 3 (1989) 505-507-505-507

DEFREITAS, J.J.; MOLINS, R.A.; KNIPE, C.L.; WALKER, H.W. et al., "Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage" Journal of Food Science 53 2 (1988) 398-401-398-401

KNIPE, C.L.; OLSON, D.G.; RUST, R.E., "Effects of Inorganic Phosphates and Sodium Hydroxide on the Cooked Cured Color, pH and Emulsion Stability of Reduced‐Sodium and Conventional Meat Emulsions" Journal of Food Science 53 5 (1988) 1305-1308-1305-1308

DeFREITAS, J.J.; KNIPE, C.L.; MOLINS, R.A.; WALKER, H.W. et al., "Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork" Journal of Food Science 53 2 (1988) 394-397-394-397

MOLINS, R.A.; SANDOVAL, A.E.; OLSON, D.G.; RUST, R.E. et al., "Microbiology of a Ham‐Type Product Made from Soy‐Extended Cured Beef and Inoculated with Clostridium sporogenes PA3679" Journal of Food Science 52 4 (1987) 851-853-851-853

Knipe, C.L.; Olson, D.G.; Rust, R.E., "Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions" Journal of Food Science 50 4 (1985) 1010-1013-1010-1013

Knipe, C.L.; Olson, D.G.; Rust, R.E., "Effects of Magnesium Chloride Combined with Tetrasodium Pyrophosphate on Meat Emulsion Characteristics" Journal of Food Science 50 4 (1985) 1014-1016-1014-1016

KNIPE, C.L.; OLSON, D.G.; RUST, R.E., "Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions" Journal of Food Science 50 4 (1985) 1017-1020-1017-1020

KNIPE, C.L.; PLIMPTON, R.F.; OCKERMAN, H.W., "Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams" Journal of Food Science 46 1 (1981) 212-215-212-215

Knipe, C., "Akwety, W. and C. L. Knipe. 2020. Texture and Sensory Profiles of Wieners using 3% Gari with Varying Levels of Water. Meat Science" Meat Science

Chapters

"Processing Equipment: Brine Injectors" In Encyclopedia of Meat Sciences. 2014.

"Processing Equipment: Mixing and Cutting Equipment" In Encyclopedia of Meat Sciences. 2014.

"Sausage Casings" In Encyclopedia of Meat Sciences. 2014.

"Ethnic Meat Products: North America" In Encyclopedia of Meat Sciences. 2014.

"Types of Cooked Sausage" In Encyclopedia of Meat Science. 2014.

"Emulsion-Type Sausages" In Encyclopedia of Meat Science. 2014.

"Belly Bacon" In Encyclopedia of Meat Science. 2014.

"Processing Equipment: Tumblers and Massagers" In Encyclopedia of Meat Science. 2014.

"Processing Interventions to Inhibit Listeria monocytogenes Growth in Ready-to-Eat Meat Products" In Thermal Processing of Ready-to-Eat Meat Products. Edited by C. Lynn Knipe and Robert E. Rust. 2009.

Conferences

Weber, C.K.; Kuber, P.S.; Zerby, H.N.; Knipe, C.L., "Effect of sodium chloride concentration on sensory attributes, shear-force and retail color of moisture enhanced fresh beef steaks." 2007.

Presentations

"Listeria & Ready-to-Eat Meat Products." In Mid-States Meat Association. 2018.

Technical Reports

Knipe, C.L., "Buehler's Fresh Foods Food Safety Assessment of Pork Butt Chilling" 2020.

Knipe, C.L., "Polen Meats Food Safety Assessment of Ham Chilling" 2020.

Knipe, C.L., "Green's Quality Meats Food Safety Assessment of an E. facelis Positive Environmental Sample during Jerky Drying" 2020.

Garcia, L.; Knipe, C., "The Legal Side of On-the-Farm Animal Processing in Ohio and What You Need to Know About Specified Risk Materials" 2020.

Knipe, C.L., "Delaware Meats Food Safety Assessment of Ham Cooking" 2020.

Knipe, C.L., "Delawre Meats Food Safety Assessment of Ham Cooking" 2020.

Knipe, C., "So You Want to Open a Meat Plant" 2020.

Knipe, C.L., "R C Packing Food Safety Assessment of Ham Chilling" 2020.

Knipe, C.L., "Links County Meats Food Safety Assessment of Ham Chilling" 2020.

Garcia, L.; Knipe, C., "Buying From a Local Meat Processor and Why it Matters" 2020.

Garcia, L.; Knipe, C., "What You Need to Know about Animal Processing on the Farm in Ohio" 2020.

Knipe, C.L., "Links Country Meats Food Safety Assessment of Ham Chilling" 2020.

Knipe, C.L., "Green's Quality Meats Food Safety Assessment of Jerky Drying" 2020.

Knipe, C.L., "Link Country Meats Food Safety of Staphylococcus Growth during Ham Cooking" 2020.

Knipe, C.L., "Heffelfingers Meats Food Safety Assessment of Slow Come-Up Times for Hams" 2020.

Knipe, C.L., "Blue Ribbon Meats Food Safety Assessment of Brisket Chilling" 2020.

Knipe, C.L., "Fink Meat Company Food Safety Assessment of Bone-In Ham Chilling" 2020.

Knipe, C.L., "T. L. Keller Meats Food Safety Assessment for Chilling of Gyro Meat" 2020.

Knipe, C.L., "Ray's Sausage Food Safety Assessment for Chilling of Cooked Souse" 2018.

Knipe, C.L., "Delaware Meats Food Safety Assessment for Cooking of Bacon" 2018.

Knipe, C.L., "Leslie Farm Food Safety Assessment of Well Water Used in Beef Slaughter" 2018.

Knipe, C.L., "Buehler's Fresh Foods Food Safety Assessment for Cooking of Turkey Breasts" 2018.

Knipe, C.L., "Carl Rittberger Food Safety Assessment for Chilling of Meat Loaf" 2018.

Knipe, C.L., "R & C Packing Food Safety Assessment for Chilling of Cooked Hams" 2018.

Knipe, C.L., "Mohler's Meats Food Safety Assessment for Chilling of Cooked Hams" 2018.

Knipe, C.L., "Walters and Sons Food Safety Assessment for Chilling of Cooked Ham and Bologna" 2018.

Knipe, C.L., "Walter and Sons Food Safety Assessment for Chilling of Ham and Bologna" 2018.

Knipe, C.L., "Caven's Meats Food Safety Assessment for Chilling of Roast Beef" 2018.

Knipe, C.L., "Pinhook Meats Food Safety Assessment for Cooking of Bologna" 2018.

Knipe, C.L., "Pinhook Meats Food Safety Assessment for Chilling of Large Diameter Bolgna" 2018.

Knipe, C.L., "R & C Packing Food Safety Assessment for Chilling of Bacon" 2018.

Knipe, C.L., "Caven's Meats Food Safety Assessment for Cooking of Snack Stick" 2018.

Knipe, C.L., "Fink Meat Company Food Safety Assessment for Chilling of Dutch Loaf" 2018.

Knipe, C.L., "R & K Sausage Food Safety Assessment of Potential Contamination/Adulteration Issue" 2018.

Knipe, C.L., "Buckeye Poultry Food Safety Assessment of Safety of Poultry Carcasses" 2018.

Knipe, C.L., "Pinhook Meats Food Safety Assessment for Chilling of Bologna" 2018.

Knipe, C.L., "Myers Meats Food Safety Assessment for Beef Carcasses in Cooler without Refrigeration" 2018.

Knipe, C.L., "Pinhook Meats Food Safety Assessment for Chilling of Pulled Pork" 2018.

Knipe, C.L., "Carl Rittberger Food Safety Assessment for Chilling of Meat Loaf" 2018.

Knipe, C.L., "Links Meats Food Safety Assessment for Chilling of Gyro Meat" 2018.

Knipe, C., "Turk Brothers Food Safety Assessment of Safety of Beef Carcasses" 2018.

Knipe, C.L., "Ray's Sausage Food Safety Assessment for Chilling of Cooked Souse" 2018.

Lynn Knipe, "Management of Change" 2016.

Lynn Knipe, "In-Plant Validation of HACCP Systems" 2016.

Lynn Knipe, "In-Plant Validation Summary and In-Plant Validation Blank Forms" 2016.

Lynn Knipe, "Sanitation and Sanitary Design" 2016.

Lynn Knipe, "Tracking and Trending of HACCP Data" 2015.

Lynn Knipe, "Managing the Risk of E. coli O157:H7 and Other Shiga Toxin-Producing Escherichia coli (STECs) in Beef Products" 2015.

Lynn Knipe, "Crunch, Analyze, and Control: Refining Control Strategies and Methods for the Meat Industry" 2015.

Lynn Knipe, "Some Chilling Thoughts" 2015.

Lynn Knipe, "HACCP Systems Validation" 2015.

Lynn Knipe, "Storage Conditions Can Impact Frozen-Meat Quality" 2015.

Lynn Knipe, "USDA Proposing Better Records for Retailers Grinding Beef" 2015.

Richard Mitchell, "Navigating the Injection Waters" 2015.

Lynn Knipe, "Information that Consumers Need" 2014.

Lynn Knipe, "Using Heat to Reduce Risk" 2014.

Lynn Knipe, "USDA Proposing Better Records for Retailers Grinding Beef" 2014.

Lynn Knipe, "Assessing In-Line Grinding" 2014.

Lynn Knipe, "Itâ€™s Not the Heat, Itâ€™s the Humidity" 2014.

Lynn Knipe, "Controlling Salmonella in Market Hogs" 2014.

Lynn Knipe, "Hard Water Affects Phosphate Functionality in Injected Meat Products" 2014.

Lynn Knipe, "Making Safer Sausage" 2013.

Lynn Knipe, "HACCP Systems Validation" 2013.

Megan Pellegrini, Lynn Knipe and others, "Keeping it Together" 2013.

Lynn Knipe, "Recall Plans Revisited" 2013.

Elizabeth Fuhrmann, Lynn Knipe and others, "Maintaining Grinders and Stuffers" 2013.

Megan Pellegrini, Lynn Knipe and others, "Versatility with Health Benefits" 2013.

Lynn Knipe, "Using AskFSIS" 2013.

Lynn Knipe, "Reducing Sodium in Meat Products" 2012.

Lynn Knipe, "Defining a Lot when Sampling Trimmings" 2012.

Lynn Knipe, "Control Wet Bulb Temperature, Control the Process" 2012.

Lynn Knipe, "Records Can Be Your Friend" 2012.

Lynn Knipe, "Prepare for the Worst by Thinking Positive" 2012.

Lynn Knipe, "Preview of the OSU Thermal Processing of Ready-to-Eat Meat Products Short Course" 2012.

Lynn Knipe, "A Form-idable Challenge" 2012.

Lynn Knipe, "Starting the Year Out on the Right Foot with Inspection" 2012.

Megan Pellegrini, Lynn Knipe and un-named Cargill employees, "Injection and Filtration: Filtering Out Problems" 2011.

Lynn Knipe, "Finding Relevant Supporting Documentation Materials" 2011.

Lynn Knipe, "Processing Tech: Quality, Safety the Key to Improved Slicing" 2011.

Lynn Knipe, "A Conversation with Lynn Knipe" 2009.

Lynn Knipe, "Changes in the Food Safety Assessment Process" 2009.

Lynn Knipe, "Cooperative Interstate Shipment Program" 2009.

Lynn Knipe, "Effects of Processing Facility Factors on the Prevalence ofSalmonella in Small and Very Small Meat Processing Plants" 2009.

Lynn Knipe, "In-Plant Validation Coming to an Establishment Near You" 2009.

Lynn Knipe, "OSU Introductory HACCP Training for Meat and Poultry Processors" 2009.

Lynn Knipe, "Smoking and Cooking Effects on Product Quality" 2009.

Lynn Knipe, "Letter to the Editor" 2009.

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Dr. Lynn Knipe

Profile Tabs

Professional Information

Works

Journal Articles

Chapters

Conferences

Presentations

Technical Reports