Education

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

Courses Taught

• ANSC 2781 Career Preparation and Development
• ANSC 3613 Meat Science
• ANSC 5853 Advanced Meat Technology (Co-teach)

Research Emphasis

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

Honors and Awards

Achievement Award - American Meat Science Association, 2003.

National Invited Presentations and Proceedings:

•  Pohlman, F.W. 2003.  New pathogen intervention strategies-Research Updates.   
   Proceedings of the American Meat Science Association Beef Food Safety
   Symposium, University of Missouri-Columbia, USA, pp. 13-17.

•  Pohlman, F.W. and K.S. McElyea. 2003. Postharvest pathogen interventions for
    meat and poultry.  Proceedings of the 56th American Meat Science Association
    Reciprocal Meat Conference, University of Missouri-Columbia, USA, pp. 39-47.

•  Pohlman, F.W. 2002.  Microbial intervention technologies for beef trimmings
    destined for ground beef.  Super Session:  A New Look at Ground Beef 
    Pathogen Reduction & Irradiation.  American Meat Science Association
    and American Meat Institute joint Meat Industry Research Conference. 
    New Orleans, LA.

Publications

• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., Z.B. Johnson, A. Proctor, J. Sawyer, P. Dias-Morse, and D. Galloway. 2007.  Injection of conjugated linoleic acid into beef strip loins.  Meat Sci. 75:84-93.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., Z.B. Johnson, D.C. Rule, D.O. Onks, C.M. Murrieta, C.J. Richards, B.A. Sandelin, H.D. Loveday, and R.B. Pugh. 2007.  Correlations and prediction equations for fatty acids and sensory characteristics of beef longissimus rib streaks from forage-fed cattle and retail USDA Choice and Select rib steaks. J. Muscle Foods (Submitted).
  
• Brown, A.H., Jr., P.K. Camfield, C.W. Rowe, L.Y. Rakes, F.W. Pohlman, Z.B. Johnson, C.J. Brown, and G.T. Tabler, Jr.  2007.  Effect of beef growth type on cooking loss, tenderness, and chemical composition of pasture- or-feedlot-developed steers. J. Anim. Sci. (In press).
  
• Doung, D.Q., P.G. Crandall, F.W. Pohlman, C.A. O'Bryan, C.W. Balentine, and A. Castillo. 2007. Improving ground beef safety and stabilizing color through the irradiation process and display.  Meat Sci. (In press).
  
• Ortiz, S.A.Q., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2007.  Effects of potassium lactate, sodium metasilicate, peroxyacetic acid acidified sodium chlorite on physical, chemical and sensory properties of ground beef patties. Meat Sci. (Submitted).
  
• Pohlman, F.W., P.N. Dias-Morse, S.A. Quilo, A.H. Brown, Jr., P.G. Crandall, R.T. Baublits, R.P. Story, and G. Rajaratnam. 2007.  Microbial, instrumental color and sensory characteristics of ground beef processed from beef trimmings treated with potassium lactate, sodium metasilicate, peroxyacetic acid or acidified sodium chlorite as single antimicrobial interventsions. J. Muscle Foods. (Submitted).
  
• Rowe, C.W., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2007.  Effect of Salt, BHA/BHT and Differing Phosphate Types On Quality and Sensory Characteristics of Beef Longissimus Muscles.  J. Food Sci. (Submitted).
  
• Rowe, C.W., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2007.  Effect of Salt, Trisodium Phosphate, BHA/BHT and Conjugated Linoleic Acid on Sensory, Quality and Instrumental Color Characteristics of Beef Striploins of Different Quality Grades. J. Food Sci. (Submitted). 
  
• Balentine, C.W., P.G. Crandall, C.A. O'Bryan, D.Q. Duong, and F.W. Pohlman. 2006.  The pre- and post-grinding application effects on the antioxidant and bacteriostatic properties of rosemary extract in ground beef. Meat Sci. 73:413-421.
  
• Baublits, R.T., A.H. Brown, Jr., F.W. Pohlman, D.C. Rule, Z.B. Johnson, D.O. Onks, C.M. Murrieta, C.J. Richards, H.D. Loveday, B.A. Sandelin, and R.B. Pugh. 2006.  Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with souhulls. Meat Sc. 72:100-107.
  
• Baublits¹ , R.T., F.W. Pohlman, A.H. Brown, Jr., D.C.Rule, Z.B. Johnson, D.O. Onks, C.M. Murrieta, B.A. Sandelin, C.J. Richards, H.D. Loveday, and R.B. Pugh. 2006.  Comparison of fatty acid and sensory profiles of beef from forage-fed cattle compared with retail United States Department of Agriculture Choice and Select beef. J. Muscle Foods 17(3):311-329.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2006.  Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris instrumental color characteristics. Meat Sci. 72:503-512.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2006.  Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics. Meat Sci. 72:404-414.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., E.J. Yancey, and Z. B. Johnson. 2006.  Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Sci. 72:704-712.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., E.J. Yancey, Z.B. Johnson, and P. Dias-Morse. 2006.  Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of triceps brachii beef muscles. J. Food Sci. 71:91-96.
  
• Brown, Jr., A.H., P.K. Camfield, R.T. Baublits, F.W. Pohlman, Z.B. Johnson, C.J. Brown, G.T. Tabler, Jr., and B.A. Sandelin. 2006.  Effects of size and rate of maturing on carcass composition of pasture- or feedlot-developed steers. Asian-Aust. J. Anim.Sci. 19(5):661-671.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2005.  Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics. Meat Sci. 71:264-276.
  
• Baublits, R.T., F.W. Pohlman, A.H. Brown, Jr., and Z.B. Johnson. 2005.  Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Sci. 70:205-214.
  
• Brown, Jr., A.H., P.K. Camfield, Z.B. Johnson, L.Y. Rakes, F.W. Pohlman, C.J. Brown, B.A. Sandeline, and R.T. Baublits. 2005.  Interaction of beef growth type x production system for carcass traits of streers. Asian-Aust. J. Anim. Sci. 18(2):259-266.
  
• Gangidi, R.R., A. Proctor, F.W. Pohlman, and J-F Meullenet. 2005. Rapid determination of spinal cord content in ground beef by near-infrared spectroscopy. J. Food Sci. 70:397-400.
  
• Baublits, R.T., A.H. Brown, Jr., F.W. Pohlman, Z.B. Johnson, D.O. Onks, H.D. Loveday, R. E. Morrow, B.A. Sandelin, W.K. Coblentz, C.J. Richards, and R.B. Pugh. 2004. Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls. Meat Sci. 68:297-303.
  
• Coblentz, W.K., J.E. Turner, R.K. Ogden, K.P. Coffey, F.W. Pohlman, A.H. Brown, Jr., M.B. Daniels, J.L. Gunsaulis, and M.L. Thomas. 2004. Case Study: Estimating degradable intake protein in warm- and cool-season forages grown on producer farms in Northern Arkansas. The Professional Animal Scientist 20:443-452.
  
• Gangidi, R.R., A. Proctor, and F.W. Pohlman. 2003. Rapid determination of spinal cord content in ground beef by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR).   J. Food Sci. 68:124-127.
  
• Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson, and A.H. Brown, Jr. 2003. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Sci. 65:1055-1062.
  
• Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson, and A.H. Brown, Jr. 2003. Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpyridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions. Meat Sci. 65:855-891.
  
• Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson, and A.H. Brown, Jr. 2003. The effects of multiple antimicrobial interventions on processing, lipid, textural instrumental color and sensory characteristics when used in a ground beef patty production system. Meat Sci. 65:1021-1029.
  
• Jimenez-Villarreal, J.R., F.W. Pohlman, Z.B. Johnson, A.H. Brown, Jr., and R.T. Baublits. 2003. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci. 65:977-984.
  
• Stelzleni, A.M., T.L. Perkins, A.H. Brown, Jr., Z.B. Johnson, F.W. Pohlman, and B.A. Sandelin. 2003. Use of ultrasound to identify Brangus cattle with superior intramuscular fat and other carcass traits.  The professional Animal Scientist 19:39-43.
  
• Davis, J.R., J.K. Apple, D.H. Hellwig, E.B. Kegley and F.W. Pohlman. 2002. The effects of feeding broiler litter on microbial contamination of beef carcasses. Bioresource Tech. 84:191-196.
  
• Pohlman, F.W., M.R Stivarius, K.S. McElyea, Z.B. Johnson and M.G. Johnson. 2002. The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. Meat Sci. 61:307-313.
  
• Pohlman, F.W., M.R Stivarius, K.S. McElyea and A.L. Waldroup. 2002. Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride prior to grinding. Meat Sci. 60(4):349-356.
  
• Pohlman, F.W., M.R Stivarius, K.S. McElyea, and A.L. Waldroup. 2002. Reduction of microorganisms in ground beef using multiple intervention technology. Meat Sci. 61(4):315-322.
  
• Stelzleni, A.M., T.L. Perkins, A.H. Brown, Jr., F.W. Pohlman, Z.B. Johnson, and B.A. Sandelin. 2002. Genetic parameter estimates of yearling live animal ultrasonic measurements in Brangus Cattle. J. Anim. Sci. 80:3150-3153.
  
• Stivarius, M.R., F.W. Pohlman, K.S. McElyea and A.L. Waldroup. 2002. Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. Meat Sci. 60(4):327-334.
  
• Stivarius, M.R., F.W. Pohlman, K.S. McElyea, and J.K. Apple. 2002. The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display. Meat Sci. 60(3):245-252.
  
• Stivarius, M.R., F.W. Pohlman, K.S. McElyea and J.K. Apple. 2002. Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Sci. 60(3):299-305.
  
• Apple, J.K., J.R. Davis, L.K. Rakes, C.V. Maxwell, M.R. Stivarius, and F.W. Pohlman. 2001.  Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins. Meat Sci. 57:43-53.
  
• Coffey, K.P., W.K. Coblentz, J.B. Humphry, E.L. Piper, C.F. Rosenkrans, Jr., D.S. Hubbell, III, K.F. Harrison, T.M. Denard, F.W. Pohlman, D.H. Hellwig, L.B. Daniels, and L.J. McBeth. 2001. Growth performance and serum prolactin concentrations of stocker steers implanted with trenbolone acetate while grazing endophyte-infected fescue in the spring. Prof. Anim. Sci. 17:166-173.