Dennis Burson

Professor Meat Extension & Food Safety Specialist Photo Dennis Burson

A213d Animal Science Building
Lincoln, NE 68583-0908
Phone: (402)472-6457
Fax: (402)472-6362
Email: dburson1@unl.edu

Mini CV

EDUCATION

  • Ph.D. 1985 - Kansas State University - Meat Science/Animal Science
  • M.S. 1979 - Kansas State University - Meat Science/Animal Science
  • B.S. 1977 - University of Nebraska - Animal Science

PREVIOUS POSITIONS HELD

  • Associate Professor (1991-2001) - University of Nebraska - Meat Science/Animal Science
  • Assistant Professor (1984-1991) - University of Nebraska - Meat Science/Animal Science
  • Graduate Research Assistant (1981-1984) - Kansas State University - Meat Science/Animal Science
  • County Extension Agriculture Agent (1979-1981) - Rooks County, Kansas - Agriculture and 4-H

AWARDS & HONORS

  • Gamma Sigma Delta Excellence in Extension, 2003
  • Distinguished Extension/Industry Award, American Meat Science Association, 2002
  • Honorary FFA State Farmer, Nebraska FFA, 2002
  • Reciprocal Meat Conference Chairman, American Meat Science Association, 2001
  • Distinguished Specialist Award, Nebraska Cooperative Extension, 2000
  • Achievement Award, Nebraska Association of Meat Processors, 2000
  • Director American Meat Science Association, 1999-2001
  • Extension Excellence in Team Programming, ServSafe, IANR, 1997
  • Extension Excellence in Team Programming, Swine Home Study Course, IANR, 1994
  • Extension Excellence in Team Programming, Whole Hog Days, IANR, 1991

PROFESSIONAL SOCIETY MEMBERSHIPS

  • American Meat Science Association
  • American Society of Animal Science
  • International Association of Food Protection
  • Institute of Food Science
  • American Association of Meat Processors

RESEARCH INTERESTS

  • Applied HACCP and Food Safety Projects for the Meat Industry
  • Maintaining and Improving Meat Quality while adding antimicrobials to improve Food Safety

EXTENSION PROGRAMS

  • Increase meat processors knowledge and implementation of management and new technologies to reduce the risk of food safety
  • Increase the knowledge and awareness of the livestock industry on quality, consistency, and value differences in market animals
  • Improving small meat processors products and business

COURSES

  • ASCI 411: HACCP and Food Safety Systems for the Food Industry
    Semester: Fall
    Summary:Food safety and sanitation of meat processing and preparation facilities are the basis of this course. This will include principles of food safety and sanitation. Students will gain an understanding of the Hazard Analysis Critical Control Point (HACCP), SOP's and SSOP's program. Risk assessment will also be discussed. Upon completion of this course, students will be able to develop HACCP (Hazard Analysis Critical Control Points) plans that address food safety issues in the meat and foodservice industry facilities.
  • ASCI 300A: Meat Grading and Evalutation
    Semester: Spring
    Summary: Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications
  • ASCI 400A: Advanced Meat Grading and Evaluation
    Semester: Fall
    Summary: Comparative evaluation of the meat characteristics of beef, pork, and lamb that affect product merit and the scientific basis of the factors that influence the relative value. Federal meat grades and their application, industry grading system and their application, and application of Institutional Meat Purchase Specifications. Application of the above topics, as well as critical decision making and written justification of meat product merit, practiced in-depth.
  • FDST 403: Food Quality Assurance
    Semester: Spring
    Summary: Quality related issues as they pertain to manufacturing, processing and/or testing of foods, with a major emphasis on food regulations, statistical process control, and Hazard Analysis of Critical Control Points (HACCP).
  • Meat Judging Team Advisor

SELECTED PUBLICATIONS

Journal Articles

  • Amezquita, C.L. Weller, L. Wang, H. Thippareddi and D.E. Burson (2005-02-01). Development of an integrated model for heat transfer and Dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. International Journal of Food Microbiology, 101, 2, 123-144. Elsevier Science.
  • Brashears, M.M., D.E. Burson, E.S. Dormedy, L. Vavak ,S.R. McKee, W. Fluckey, M. Sanchez. 2001. HACCP Implementation and Validation in Small and Very Small Meat and Poultry Processing Plants in Nebraska, Dairy, Food and Environmental Sanitation January, 2001
  • Brashears, M. M. , E. S. Dormedy, J. E. Mann, and D. E. Burson 2002. Validation and Optimization of Chilling and Holding Temperature Parameters as Critical Control Points in Raw Meat and Poultry Processing Establishments. Dairy, Food and Environmental Sanitation. 22:4 p 246-251.
  • E.S. Dormedy, M. M. Brashears, and C. N. Cutter ,D.E. Burson. 2000. Validation of Acid Washes as Critical Control Points in HACCP Systems. Journal of Food Protection, 63:1676-1680
  • Sanchez-Plata, M.X.; Juneja, V.; Thippareddi, H.; Burson, D.E.; Amezquita, A.; Blankenship, E. 2005 Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts Journal of Food Protection, 2005 Dec., v. 68, no. 12, p. 2594-2605.

Abstracts

  • Burson, D. E., Vorthmann, C.A. and Atkins, S. 2000. The Impact of Nebraska BEEF 706 on Participant's Knowledge and Attitudes Concerning the Improvement of Beef Quality, Consistency and Value. Procedings of the 53rd Annual Reciprocal Meat Conference. p. 126.
  • Jones, S.J., D.E. Burson, .J Butler. 2000. Development of a porcine myology manual using a CD-rom. J. Anim. Sci. 78 (Suppl 1) abstract.
  • Jones, S.J., D. E. Burson, and J. Butler. 2000. Development of the Porcine Myology Manual on CD. Proceedings of the Reciprocal Meat Conference, Columbus Ohio.
  • Jones, S.J., D.E. Burson and M.C. Brumm. 2001. Development of a porcine myology manual using a CD-ROM. Proceedings American Association of Swine Veterinarians 32nd Annual Meeting, Nashville, TN pp123-125.
  • Jones, S.J., Calkins, C. R., Podany, K.S., Burson, D.E., and Gwartney, B.L. 2001 Development of a Beef Myology and Muscle profiling Cd-Rom, Proceedings 54th Annual Reciprocal Meat Conference. page 192.
  • Brashears, M. Burson, D. Boyle, L, Aramouni, F., Mann, J. and Murphy, M. 2001 Development and Evaluation of an Advanced HACCP Workshop for Meat Processors, Proceedings 54th Annual Reciprocal Meat Conference. page 192.
  • Mann, J.E., Brashears, M.M., Burson, D.E. 2001 Validation of CCPS in HACCP Systems in Small Meat and Poultry Processing Plants in Nebraska, IAFP 88th Annual Meeting Program and Abstract Book, p. 86
  • Baumert, R.R., Burson, D.E., Waylan, A.T., Boyle, E.A., Aramouni, F.M., and Brashears, M.M. 2002 The effectso f One-on-One HACCP Assistance Offered to Meat and Food Processors in Nebraska, Kansas, South Dakota, and Missouri. 55th Annual Reciprocal Meat Conference. http://www.meatscience.org/Pubs/rmcarchv/2002/presentations/rmc_2002_055_3_0000_Baumert.pdf
  • Amezquita, A. Weller, C. L., Want, L., Thippareddi, H., Burson, D. E. 2004. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringes during the cooling of cooked boneless ham. International Journal of Food Microbiology. 101:2 p123-144.
  • K.A. Poovey, D.E. Burson, A.K. Batie, B.E. Jenschke, P.S. Miller, 2006. The Effect of Dietary Selenium on Pork Carcass Quality and Longissimus Color Stability. 2006 Reciprocal Meats Conference, University of Illinois.
  • Sanchez-Plata, M., Amezquita, A., Blankenship, E., Burson, D.E., Juneja, V., and Thippareddi, H., 2005. Predictive Model for Clostridium perfringes Growth in Roast Beef during Cooling and Inhibition of Spore Germination and Outgrowth by Organic Acid Salts. Journal of Food Protection.

Extension Publications

  • Burson, D. E. 1997. Quality and Yield Grades for Beef Carcasses. North Central Regional Extension Publication #357.
  • Burson, D. E. 2001. Procedures for Estimating Pork Carcass Composition. National Pork Producers Council and American Meat Science Association. #04341-1/01
  • Burson, D.E. 2002 Verification and Validation of HACCP Plans in U.S. Meat Processing Facilities. National Pork Producers Council and American Meat Science Association.
  • A. Am├ęzquita, L. Wang, Harshavardhan Thippareddi, Dennis Burson, and Curtis Weller, 2005 Meat and Fabrication-Room Temperatures for Food Safety. G05-1573
  • Burson, D. E. 2005. Deer Processing for Hunters. Video

Miscellaneous

  • Krause, B., Mandigo, R., and Burson, D. 2007 The Effect of Organic and Inorganic Selenium on Smoked Pork Chop Color. 2007 Nebraska Swine Report. Pg 36
  • Boyle, E.A.E, Burson, D.E. and W. J. Means. 1997 Implementing HACCP and SSOP's in Small Meat Plants. 50th Annual Reciprocal Meat Conference 1997.
  • Brown, Nicolas, Roger Mandigo, Dennis Burson and Harshavardhan Thippareddi. 2006. The effects of sodium lactate and sodium citrate solutions on the quality characteristics of restructured ham. 2007 Nebraska Swine Report. EC-219. Pages42-44.
  • Burson, D.E., Griffin, D.B. and Osburn, W.N. 2001. Korean Pork 101. 54th Annual Reciprocal Meat Conference Proceedings. Vol 54:105
  • Karaline A. Poovey, Dennis E. Burson, Ashley K. Batie, Blaine E. Jenschke, Phillip S. Miller, 2007. The effect of dietary selenium on pork carcass quality and longissimus color stability. 2007 Nebraska Swine Report. EC 07-219A:32-35.
  • Jones S.J., C.R. Calkins and D.E. Burson (2003-08-15). Beef Myology and Muscle Profiling Website and CD-ROM. http://bovine.unl.edu/
  • Karaline A. Poovey, Dennis E. Burson, Ashley K. Batie, Blaine E. Jenschke, Phillip S. Miller, 2007. The effect of dietary selenium on pork carcass quality and longissimus color stability. 2007 Nebraska Swine Report. EC 07-219A:32-35.

University of Nebraska - Lincoln Animal Science Department