Shelly McKee

Shelly McKee

Associate Professor

202-C Poultry Science Building
Phone: 334-844-2765
Fax: 334-844-2641
mckeesr@auburn.edu




About:

Shelly McKee is a native of Texas and is an Associate Professor in the Department of Poultry Science, The Poultry Products Safety and Quality Peak of Excellence Program. Prior to arriving at Auburn University, Dr. McKee was an Assistant Professor in the Department of Food Science and Technology at the University of Nebraska-Lincoln. Shelly taught Food Product Development and Egg Processing at UNL. Her program at Auburn includes research on poultry meat and egg quality and safety.

Education:

1998 Post Doctorate, Poultry Science, Texas A&M University
1997 Ph.D., Poultry Science Dept., Texas A&M University
1994 M.S., Food Science Dept., Texas A&M University
1990 B.S., Food Science Dept., Texas A&M University


Research:

Dr. McKee’s research includes both meat and egg quality and safety. In the area of poultry meat safety, Dr. McKee conducts validation studies using antimicrobial interventions during poultry meat processing and further processing. In regard to poultry meat safety, Dr. McKee’s group determines ways to reduce Salmonella, Campylobacter and Listeria on poultry meat and further processed poultry products. The laboratory’s research on meat quality includes determining the effect of processing and ingredients on final product quality. Emphasis is placed on marinated/enhanced poultry. Sensory panels as well as objective meat quality tests are used to determine meat quality characteristics such as appearance, water holding capacity and tenderness.

In the area of eggs, the research includes validation of antimicrobials and validation of sanitary standard operating procedures (SSOP’s) in egg processing.

The research facilities at Auburn include a research farm with a pilot processing and further processing facility. The Poultry Science Building is equipped with state of the art poultry meat quality research laboratories including a sensory testing area connected to a preparatory kitchen. In addition to the meat quality laboratory, a fully equipped microbiology laboratory is housed on the third floor.

Teaching/Instruction:

'
  • POUL 5140 - Poultry Further Processing
  • POUL 6140 - Poultry Further Processing

Extension/Outreach:

Dr. McKee’s research includes both meat and egg quality and safety. In the area of poultry meat safety, Dr. McKee conducts validation studies using antimicrobial interventions during poultry meat processing and further processing. In regard to poultry meat safety, Dr. McKee’s group determines ways to reduce Salmonella, Campylobacter and Listeria on poultry meat and further processed poultry products. The laboratory’s research on meat quality includes determining the effect of processing and ingredients on final product quality. Emphasis is placed on marinated/enhanced poultry. Sensory panels as well as objective meat quality tests are used to determine meat quality characteristics such as appearance, water holding capacity and tenderness.

In the area of eggs, the research includes validation of antimicrobials and validation of sanitary standard operating procedures (SSOP’s) in egg processing.

The research facilities at Auburn include a research farm with a pilot processing and further processing facility. The Poultry Science Building is equipped with state of the art poultry meat quality research laboratories including a sensory testing area connected to a preparatory kitchen. In addition to the meat quality laboratory, a fully equipped microbiology laboratory is housed on the third floor.

Selected Scientific Publications:

Book Chapters
  • Byrd, J. A. and S. R. McKee, 2005. Improving slaughter and processing technologies. Food Safety Control in the Poultry Industry. G. C., Mead. ed. Cambridge, England, Woodhead Publishing Limited: pages, 310-327.
  • Froning, G. W. and S. R. McKee, 2001. Mechanical separation of poultry meat and its use in products in: Poultry Meat Processing. Ed. A. R. Sams, CRC Press LLC, Boca Raton, FL.
Referred Journal Articles
  • McKee, S. R. , J. C. Townsend and S. F. Bilgili, 2008. Use of a scald additive to reduce levels of Salmonella Typhimurium during poultry processing. Poultry Sci (submitted, in review).
  • Fasina, Y.O., E. T. Moran, D.E. Conner and S.R. McKee, 2008. Intestinal cytokine response of commercial broiler chicks to infection with salmonella typhimurium. Poultry Sci (accepted March 2008).
  • Lien R. J., J. B. Hess, S. R. McKee, S. F. Bilgili, and J. C. Townsend 2007. Effect of Light Intensity on Live Performance and Processing Characteristics of Broilers. Poult Sci 85 (Accepted Feb 2008).
  • Bauermeister, L. J. J. W. Bowers, J. C. Townsend, and S. R. McKee, 2008. Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers. J Food Prot (Accepted Feb 2008).
  • Fasina, Y.O., E. T. Moran, C.M. Ashwell, D.E. Conner, M. Leslie and S.R. McKee, 2007. Effect of dietary gelatin supplementation on the expression of selected enterocyte genes, intestinal development and early chick performance. Intl. J Poult. Sci 6 (12): 944-951.
  • Alvarado, C. and S. McKee, 2007. Marination to improve functional properties and safety of poultry meat. J. Appl. Poultr. Res 16: 113-120.
  • Lien R. J., J. B. Hess, S. R. McKee, S. F. Bilgili, and J. C. Townsend 2007. Impact of light intensity and photoperiod on live performance, heterophil to lymphocyte ratio, and processing yields of broilers. Poultry Sci. 86: 1287-1293.
  • Mehaffey, J.M., S.P. Pradhan, J.F. Meullenet, J.L. Emmert, S.R. McKee and C.M. Owens, 2006. Meat quality evaluation of minimally aged broiler breast fillets from five commercial genetic strains. Poultry Sci. 85: 902-908.
  • Toro, H. S. B. Price, S. McKee, FJ. Hoerr, J. Krehling, Perdue, L. Bauermeister, 2005. Use of Bacteriophage in combination with competitive exclusion to reduce salmonella from infected chicks. Avian Diseases 49:92-99.
  • Fluckey, W. M., M. X. Sanchez, S. R. McKee, D. Smith, E. Pendleton, and M. M. Brashears, 2003. Establishment of a microbiological profile for an air-chilling poultry operation in the United States. J. Food Prot. 66:272-279.
  • Lewis, S. J., A. Velasquez, S. L. Cuppett, and S. R. McKee, 2002. Effect of electron beam irradiation on poultry meat safety and quality. Poultry Sci. 81:896-903 Journal Series No.13536.
  • Sanchez, M. X., W. M Fluckey, M. M. Brashears, and S. R. McKee, 2002. Microbial profile and antibiotic susceptibility of campylobacter spp. and salmonella spp. in broilers processed in air-chill and immersion-chill environments. J. Food Prot. 65(6): 948-956 Journal Series No.13541.
  • 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 21(1): 20-28. Journal Series No.13020.
  • Kirunda, D. F., S. E. Sheideler, and S. R. McKee, 2001. Efficacy of vitamin E (dl-alpha-tocopheryl acetate) supplementation in hens diets to alleviate egg quality deterioration during heat stress. Poultry Sci. 80:1378-1383. Journal Series No. 13149.
  • Kirunda, D. F. and S. R. McKee, 2000. Relating egg quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzer. Poultry Sci. 79: 1189-1193. Journal Series No. 12835.
  • Owens, C.M., E.M. Hirschler, S. R. McKee, R. Martinez-Dawson, and A.R. Sams, 2000. The characterization and incidence of Pale, Soft, Exudative turkey meat in a commercial plant. Poultry Sci. 79: 553-558.
  • McKee, S. R., 1999. Chlorine use in egg processing facilities Chapter 4 in: Use of Chlorine-Based Sanitizers and Disinfectants in the Food Manufacturing Industry. Ed. D. A. McLaren, University of Nebraska Food Processing Center, University of Nebraska, Lincoln, NE.
  • McKee, S. R., B. M. Hargis and A. R. Sams, 1998. Pale, soft, and exudative meat in turkey treated with succinylcholine. Poultry Sci. 77:356-360.
  • Fluckey W. M., M. X. Sanchez, S. R. Mckee, D. Smith and M. M. Brashears, 2002. Microbiological profile of an air-chilling poultry operation from farm to table. J. Food Prot. (66:272-279).
  • Lewis, S. J., A. Velasquez, S. L. Cuppett, and S. R. McKee, 2002. Effect of electron beam irradiation on poultry meat safety and quality. Poultry Sci. 81:896-903 Journal Series No.13536.
  • Lewis, S. J., D. F. Kirunda, S. E. Sheideler, and S. R. McKee, 2002. Determination of the efficacy of vitamin E (dI-?-tocopheryl acetate) supplementation to stabilize yolk pigments and yolk membrane strength during storage. (In preparation) Poultry Sci.
  • Sanchez, M. X., W. M Fluckey, M. M. Brashears, and S. R. McKee, 2002. Microbial profile and antibiotic susceptibility of campylobacter spp. and salmonella spp. in broilers processed in air-chill and immersion-chill environments. J. Food Prot. 65(6): 948-956 Journal Series No.13541.
  • 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 21(1): 20-28. Journal Series No.13020.
  • Kirunda, D. F., S. E. Sheideler, and S. R. McKee, 2001. Efficacy of vitamin E (dl-alpha-tocopheryl acetate) supplementation in hens diets to alleviate egg quality deterioration during heat stress. Poultry Sci. 80:1378-1383. Journal Series No. 13149.
  • Froning, G. W. and S. R. McKee, 2001. Mechanical separation of poultry meat and its use in products in: Poultry Meat Processing. Ed. A. R. Sams, CRC Press LLC, Boca Raton, FL.
  • McKee, S. R., 2001. The Chilling Difference. Watt Poultry USA,. Pages 18-21 in theJan. 2001 Issue.
  • M. X. Sanchez, W.M. Fluckey, M.M. Brashears, E. W. Pendleton, and S.R. McKee, 2000. Microbial characteristics of immersion-chilled broilers and air-chilled broilers. The Nebraska Poultry Report. UN Cooperative Extension Publication MP 75.
  • Kirunda, D. F. and S. R. McKee, 2000. Relating egg quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyzer. Poultry Sci. 79: 1189-1193. Journal Series No. 12835.
  • Owens, C.M., E.M. Hirschler, S. R. McKee, R. Martinez-Dawson, and A.R. Sams, 2000. The characterization and incidence of Pale, Soft, Exudative turkey meat in a commercial plant. Poultry Sci. 79: 553-558.
  • McKee, S. R., 1999. Chlorine use in egg processing facilities Chapter 4 in: Use of Chlorine-Based Sanitizers and Disinfectants in the Food Manufacturing Industry. Ed. D. A. McLaren, University of Nebraska Food Processing Center, Universtiy of Nebraska, Lincoln, NE
  • McKee, S. R., B. M. Hargis and A. R. Sams, 1998. Pale, soft, and exudative meat in turkey treated with succinylcholine. Poultry Sci. 77:356-360.
  • McKee, S. R., Y. M. Kwon, J. B. Carey, A. R. Sams and S. C. Ricke, 1998. Comparision of a peroxidasse-catalyzed sanitizer with other egg sanitizers using a laboratory-scale sprayer apparatus. J Food Safety. 18: 173-183.
  • McKee, S. R. and A. R. Sams, 1998. Rigor mortis development at elevated temperatures induces pale exduative turkey meat characteristics. Poultry Sci. 77:169-174.
  • Wheeler, B. J., S. R. McKee, N. K. Matthews and A. R. Sams, 1998. A halothane challenge test to detect PSE-like meat in turkeys. Poultry Sci 78:1634-1638.
  • McKee, S. R., E. M. Hirschler, A. R. Sams, 1997. The physical and biochemical effects associated with tenderization of broiler breast fillets during aging after pre-rigor deboning. J. Food Sci. 62(5):959-962.
  • McKee, S. R. and A. R. Sams. 1997. The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat. Poultry Sci. 76:1616-1620.

Last Updated: March 10, 2013

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