Kassim Sulleyman

MS Thesis Defense

Advisor: Dr. Byron D. Chaves

Monday, July 21, 2025

1:00 pm

ANSC C203

Zoom link: https://urldefense.com/v3/__https://unl.zoom.us/j/92882919938?pwd=EALvm7G3ge...

“Modeling the Survival of Salmonella in Beef Jerky: Influence of Product Thickness and Temperature on Dehydration Rate and Microbial Inactivation”

Kassim Sulleyman is a graduate student currently pursuing a Master of Science degree in Animal Science with an emphasis on Meat Science and Muscle Biology at the University of Nebraska–Lincoln under the supervision of Dr. Byron D. Chaves. His research focuses on evaluating the survival of Salmonella in beef jerky, specifically examining the effects of slice thickness, drying temperature, and post-drying storage. Kassim’s work integrates microbial challenge studies and predictive modeling to support the development of safer, shelf-stable meat products. He holds a Bachelor's degree (Agriculture Technology) and an MPhil Animal Science from the University for Development Studies-Ghana.

[cid:4a138376-8ca5-49f5-b279-7d9a07ce9a00]

[In Our GRIT Our GLORY]

Joshua R. Russo, MA

Graduate Program Coordinator & Course Scheduling Office Associate

University of Nebraska–Lincoln

Food Science & Technology

Lincoln, NE

4024725301