Dr. Lynn Knipe

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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

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

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

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

Akwety, W. and C. L. Knipe, "Akwety, W. and C. L. Knipe. 2013. 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.

"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.

Presentations

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

Technical Reports

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

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

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

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

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

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

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

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

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

Richard Mitchell, "Navigating the Injection Waters" 2015.

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

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

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

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

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

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

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

Dr. Lynn Knipe

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Dr. Lynn Knipe

Profile Tabs

Professional Information

Works

Journal Articles

Chapters

Presentations

Technical Reports