Karin Allen is an assistant professor and USU Extension food quality andPhoto of
Karin Allen entrepreneurship specialist in the Department of Nutrition, Dietetics, and
Food Sciences. Her work the past four years has been a lecturer in the Department of
Nutrition, Dietetics, and Food Science, teaching food science and culinary courses. Her
research interests include extending food shelf life using natural ingredients, and
finding ways to improve the nutritional degree of foods without compromising flavor. She
is a devout gardener, enjoying investigating other options to canning in order to
maximize the annual harvest yield. Following a move to Cache Valley in 1997 with her
husband and two daughters, Allen earned a bachelor’s in culinary arts and food science
management, followed by a masters and doctorate in the same field, from Utah State
University.

Articles

Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability (with Daren P. Cornforth), Meat Science (2010)
 

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Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid Free Model System (with Daren P. Cornforth), Journal of Food Science (2009)

This study compared myoglobin (Mb) oxidation in lipid-free model systems containing iron and Type I...

 

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Antioxidant Mechanism of Milk Mineral - High Affinity Iron Binding (with Daren P. Cornforth), Journal of Food Science (2007)

Milk mineral (MM), a by-product of whey processing, is an effective antioxidant in meat systems,...

 

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Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky (with Daren P. Cornforth, D. Whittier, M. N. Vasavada, and B. A. Nummer), Journal of Food Science (2007)

The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid...

 

Influence of Protein Level and Starch Type on an Extrusion-Expanded Whey Product (with M. K. Walsh and C. E. Carpenter), International Journal of Food Science and Technology (2007)
 

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Other

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A Novel Role for Non-Heme Iron in Myoglobin Oxidation: An Examination of the Antioxidant Effects of Iron Chelating Compounds in Meat and Myoglobin Model Systems, All Graduate Theses and Dissertations (2009)

Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection of...