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Charles Carpenter

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Agricultural Experiment Station

Professor and Head

Professor

Educational Background

PhD, Meat and Animal Science, University of Wisconsin - Madison, 1984
Immunofluorescence studies of normal and hyperthyroxic chicken skeletal muscle using anti-myosins
MS, Meat and Animal Science, University of Wisconsin - Madison, 1981
BS, Natural Science (Biochemistry), University if Wisconsin - Madison, 1979



Teaching Interests

Food analysis. Meat technology and processing.

Research Interests

Muscle biochemistry and meat processing. Antimicrobial activity of organic acids and their anions.


Contact Information

Go toOffice Location: NFS 213
DialPhone: 435-797-2103
SendEmail: chuck.carpenter@usu.edu

  • Carpenter, C.E, Cockett, N., (2001). Increased calcineurin activity is associated with muscle hypertrophy in callipyge sheep. Journal of Animal Science *
  • Cockett, N., Shay, T.L, Gerghmans, S., Jackson, S.P, Snowder, G.D, Carpenter, C.E, Georges, M., (1998). Spider Lamb Syndrome is caused by a point mutation in ovine fibroblast growth factor receptor 3 (FGFR3). Animal Genetics *
  • Cockett, N., Shay, T.L, Berghmans, S., Jackson, S.P, Snowder, G.D, Carpenter, C.E, Georges, M., (1998). The callipyge phenomenon: Evidence for unusual genetic inheritance. American Society of Animal Science *
  • Cockett, N., Shay, T.L, Berghmans, S., Jackson, S.P, Snowder, G.D, Carpenter, C.E, Georges, M., (1998). The callipyge phenomenon: Evidence for unusual genetic inheritance. Animal Genetics *
  • Carpenter, C.E, Solomon, M., Snowder, G.D, Cockett, N., (1995). Post-mortem Processing Procedures to Tenderize Callipyge Lamb. International Congress of Meat Science and Technology

Publications - Books & Book Chapters

    Book Chapters

  • Nielsen, S.S, Carpenter, C.E, (2017). Chapter 12: Fat Content Determination: Food Analysis Laboratory Manual. Springer *
  • Nielsen, S.S, Carpenter, C.E, (2017). Chapter 6: Accuracy and Precision Assessment: Food Analysis Laboratory Manual, 3rd edition. Springer *
  • Ward, R.E, Carpenter, C.E, , (2010). Ch. 12: Traditional methods for mineral analysis: Food Analysis (4th edition). Springer
  • Carpenter, C.E, Ward, R.E, (2010). Ch. 15: Enzyme analysis to determine glucose content: Food Analysis Laboratory Manual (2nd edition). Springer
  • Carpenter, C.E, (2010). Ch. 4: Determination of fat content: Food Analysis Laboratory Manual (2nd edition). Springer
  • Carpenter, C.E, Ward, R.E, (2010). Ch. 9: Iron determination in meat using Ferrozine assay: Food Analysis Laboratory Manual (2nd edition). Springer
  • Walsh, M.K, Carpenter, C.E, (2008). Ch. 8: Whey protein based meat analogs: Whey Processing, Functionality and Health Benefits. Wiley-Blackwell
  • Carpenter, C.E, Hendricks, D., (2002). Ch. 10: Mineral analysis: Food Analysis. Klewar Academic/Plenum Publishers *

* Has not been peer reviewed

Publications - Fact Sheets

    * Has not been peer reviewed

    Publications - Curriculum

      * Has not been peer reviewed

      Publications - Journal Articles

        Academic Journal

      • Zhang, Y., Carpenter, C.E, Broadbent, J.R, Luo, X., (2015). Influence of habituation to inorganic and organic acid conditions on the cytoplasmic membrane composition of Listeria monocytogenes. Food Control, 55, 49-53.
      • Zhang, Y., Carpenter, C.E, Broadbent, J.R, (2014). Habituation to organic acid anions induces resistance to acid and bile in Listeria monocytogenes. Meat Science, 96:3, 1152 - 1157. doi: dx.doi.org/10.1016/j.meatsci.2013.10.034
      • Carpenter, C.E, Smith, J.V, Broadbent, J.R, (2011). Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science, 88, 256-260.
      • Carpenter, C.E, Broadbent, J.R, (2009). External concentration of organic acid anions and pH: Key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods. J. Food Sci., 74, R12-15.
      • Walsh, M.K, Nam, S., Pette, B.C, Carpenter, C.E, (2008). Characterization of textured whey protein produced at varying protein concentrations. J. Food Processing Preservation, 32, 503-516.
      • Thompson, R.L, Broadbent, J.R, Carpenter, C.E, Martini, S., (2008). Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate. J. Food Sci., 73, M239-244.
      • Allen, K., Carpenter, C.E, Walsh, M.K, (2007). Influence of protein level and starch type on extrusion-expanded whey product. Int. J. Food Sci. Tech., 42, 953-960.
      • Taylor, D.P, Carpenter, C.E, Walsh, M.K, , (2006). Influence of sulfonation on the properties of expanded extrudates containing 32% whey protein. J. Food Sci., 71, Nr 2, E17-24.
      • John, L., Cornforth, D.P, Carpenter, C.E, Sorheim, O., Pette, B., Whittier, D., (2005). Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmoshperes of 80% oxygen, or 0.4% corbon monoxide, or vacuum. Meat Sci., 69, 441-449.
      • Carpenter, C.E, (2004). Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres. J. Food Sci., 69, C608-614.
      • Vasavada, M.N, Carpenter, C.E, Cornforth, D.P, Ghorpade, V., (2003). Sodium levulinate and sodium lactate effects on microbial growth and stability of fresh pork and turkey sausages during storage. J. Muscle Foods, 14, 119-129.
      • Hale, A.B, Carpenter, C.E, Walsh, M.K, (2002). Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins. J. Food Sci., 67, 1267-1270.
      • Jayasingh, P., Cornforth, D.P, Brennand, C.P, Carpenter, C.E, Whittier, D., (2002). Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging.. J. Food Sci., 67, 3493-3496.
      • Carpenter, C.E, (2002). Validation of analytical measurements by single-trial and collaborrative studey. J. Food Sci. Education, 2, 7-12.
      • Carpenter, C.E, (2001). Calcineurin-Mediated Signaling in Skeletal Muscle. Can. J. Anim. Sci., 81, 307-314.
      • Carpenter, C.E, Cornforth, D.P, Whittier, D., (2001). Consumer preferences for meat color and packaging did not effect eating satisfaction. Meat Sci., 57, 359-363.
      • Jayasingh, P., Cornforth, D.P, Carpenter, C.E, Whittier, D., (2001). Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Sci., 59, 317-324.
      • Carpenter, C.E, Rodriguez, B.T, Cockett, N., (2000). Growth and differentiation of cultured satellite cells from callipyge and normal lambs. Can. J. Anim. Sci., 80, 297-302.
      • Carpenter, C.E, Cockett, N., (2000). Histology of longissimus muscle from 2-week-old and 8-week-old normal and callipyge lambs. Can. J. Anim. Sci., 80, 511-514.
      • Heaton, K., Cornforth, D.P, Mosseev, I.V, Egbert, W.R, Carpenter, C.E, , (2000). Minimum sodium nitrite levels for pinking of various cooked meats as related to the use of direct or indirect-dried soy isolates in poultry rolls. Meat Science , 55, 321-329.
      • Carpenter, C.E, Cockett, N., Mendenhall, V.T, Whittier, D., Reyzai, F., (1999). Palatability of chops from callipyge lambs after UHT processing and aging. Sheep and Goat Research Journal, 15, 50-51.
      • Cockett, N., Jackson, S.P, Snowder, G.D, Shay, T.L, Berghmans, S., Beever, J.E, Carpenter, C.E, Georges, M., (1999). The callipyge phenomenon: evidence for unusual genetic inheritance. Journal of Animal Science, 77(Suppl. 1), 221-227.
      • Carpenter, C.E, Solomon, M.B, Snowder, G.D, Cockett, N., Busboom, J.R, (1998). Effects of electrical stimulation and conditioning, calcium chloride injection, and aging on the acceptability of callipyge and normal lamb. Sheep and Goat Research Journal, 13, 127-134.
      • Carpenter, C.E, Cockett, N., Mendenhall, V.T, Whittier, D., (1998). Increased shear values of callipyge loin chops are related to cooking effects. Sheep and Goat Research Journal, 14, 133-137.
      • Solomon, M.B, Carpenter, C.E, Snowder, G.D, Cockett, N., (1998). Tenderizing callipyge lamb with the hydrodyne process and electrical stimulation. Journal of Muscle Foods, 9, 305-311.
      • Carpenter, C.E, Chin, J.J, (1997). Effects of dietary fat type and iron level on in vivo lipid peroxidation in rat colon. Nutrition Research, 17, 1381-1389.
      • Carpenter, C.E, Solomon, M.B, Snowder, G.D, Cockett, N., (1997). Effects of electrical stimulation, calcium chloride injection, and aging on the acceptability of callipyge and normal lamb. Sheep and Goat Research Journal, 13, 127-134.
      • Clark, E.M, Mahoney, A.W, Carpenter, C.E, (1996). Heme and Total Iron in Ready-to-Eat Chicken. J. Agricultural and Food Chemistry, 45, 124-126.
      • Carpenter, C.E, Rice, O.D, Cockett, N., Snowder, G.D, (1996). Histology and composition of muscles from normal and callipyge lambs. Journal of Animal Science, 74, 388-393.
      • Carpenter, C.E, Clark, E., (1995). Evaluation of iron methods used in meat iron analysis and iron content of raw and cooked meats. J. Agricultural and Food Chemistry, 43, 1824-1827.
      • Carpenter, C.E, Ummadi, M., (1995). Iron status alters the adsorption, uptake and absorption capacities of rat duodenum for ferrous and ferric iron. Nutrition Research, 15, 1129-1138.
      • Madhavi, D.L, Carpenter, C.E, , (1993). Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. J. Food Science, 58, 939-942, 947.
      • Kim, Y., Carpenter, C.E, Mahoney, A.W, (1993). Gastric acid production, iron status, and dietary phytate alter meats' enhancement of iron absorption in the rat. J. Nutr., 123, 940-946.
      • Carpenter, C.E, Mahoney, A.W, (1992). Contributions of Heme and Nonheme Iron for Human Nutrition. Critical Reviews in Food Science and Nutrition, 31, 333-367.
      • Carpenter, C.E, Meuller, R.J, Kazmierczak, P., VanAlfen, N.K, (1992). Regulation of a cell surface lectin-like protein of the fungus Cryphonectria (Endothia) parasitica. Mol. Plant Microbe Interactions, 6, 55-61.
      • Reddy, I.M, Carpenter, C.E, (1991). Determination of metmyoglobin reductase in bovine skeletal muscle. J. Food Sci., 56, 1161-1164.
      • Zhang, D., Carpenter, C.E, Mahoney, A.W, (1990). A mechanistic hypothesis for meat enhancement of nonheme iron absorption:stimulation of gastric secretions and iron chelation. Nutrition Research, 10, 929-935.
      • Carpenter, C.E, Mahoney, A.W, (1989). Proteolytic digestion of meat is not necessary for iron solubilitization. J. Nutrition, 119, 1418-1422.
      • Carpenter, C.E, Cassens, R.G, Greaser, M.L, (1988). Avian and mammalian myofibers having similar innervation share antigenic determinants. J. Animal Sci., 66, 814-818.
      • Buchowski, M.S, Mahoney, A.W, Carpenter, C.E, Cornforth, D.P, (1988). Heating and the distribution of total and heme iron between meat and broth. J. Food Sci., 52, 3-Jan.
      • Carpenter, C.E, Greaser, M.L, Cassens, R.G, , (1987). Accumulation of newly synthesized myosin heavy chain during thyroxine induced myofiber type transition. J. Animal Sci., 64, 1574-1587.
      • Kim, C., Carpenter, C.E, Cornforth, D.P, Mettanant, O., Mahoney, A.W, (1987). Effect of iron form, temperature, and innoiculaton with Clostridium botulinum spores on resisual nitrite in meat and model systems. J. Food Sci., 52, 1464-1470.
      • Carpenter, C.E, Reddy, D.P, Cornforth, D.P, , (1987). Inactivation of clostridial ferredoxin and pyruvate-ferredoxin oxidoreductase by sodium nitrite. Appl. Environ. Micro., 53, 549-552.
      • Vahabzadeh, F., Cornforth, D.P, Carpenter, C.E, Bartholomew, D.T, (1986). Role of reduced hemochromes in pink color defect of cooked turkey rolls. J. Food Sci., 51, 1132-1135.
      • Cassens, R.G, Carpenter, C.E, Eddinger, T.J, (1984). An analysis of microstructural factors which influence the use of muscle as a food. Food Microstructure, 3, 7-Jan.
      • Cassens, R.G, Eddinger, T.J, Carpenter, C.E, (1983). Implications to meat quality-control via nervous and hormonal systems. J. Food Biochemistry, 7, 1979-1983.
      • Public or Trade Journal

      • Carpenter, C.E, (1994). Callipyge lamb: palatability concerns and prospects for improvement. Sheep! magazine, Decenber *
      • Carpenter, C.E, Cornforth, D.P, (1989). Why Cooked Meat Can be Pink. Meat and Poultry Magazine, June, 44-46. *

      * Has not been peer reviewed

      Publications - Literary Journal

        * Has not been peer reviewed

        Publications - MultiMedia

          * Has not been peer reviewed

          Publications - Technical Reports

            * Has not been peer reviewed

            Publications - Translations & Transcripts

              Publications - Other

                * Has not been peer reviewed

                Scheduled Teaching

                NDFS 7990 - Continuing Graduate Advisement, Spring 2017

                NDFS 6900 - Special Problems, Spring 2017

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Spring 2017

                NDFS 6990 - Continuing Graduate Advisement, Fall 2016

                NDFS 6900 - Special Problems, Fall 2016

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Fall 2016

                NDFS 7990 - Continuing Graduate Advisement, Summer 2016

                NDFS 7990 - Continuing Graduate Advisement, Spring 2016

                NDFS 4900 - Special Problems, Spring 2016

                NDFS 6900 - Special Problems, Spring 2016

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Spring 2016

                NDFS 6990 - Continuing Graduate Advisement, Fall 2015

                NDFS 7990 - Continuing Graduate Advisement, Fall 2015

                NDFS 6900 - Special Problems, Fall 2015

                NDFS 6900 - Special Problems, Fall 2015

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Fall 2015

                NDFS 7990 - Continuing Graduate Advisement, Summer 2015

                NDFS 6990 - Continuing Graduate Advisement, Spring 2015

                NDFS 7990 - Continuing Graduate Advisement, Spring 2015

                NDFS 6900 - Special Problems, Spring 2015

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Spring 2015

                NDFS 6990 - Continuing Graduate Advisement, Fall 2014

                NDFS 7990 - Continuing Graduate Advisement, Fall 2014

                NDFS 6900 - Special Problems, Fall 2014

                NDFS 6900 - Special Problems, Fall 2014

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Fall 2014

                NDFS 6990 - Continuing Graduate Advisement, Summer 2014

                NDFS 7990 - Continuing Graduate Advisement, Summer 2014

                NDFS 6990 - Continuing Graduate Advisement, Spring 2014

                NDFS 7990 - Continuing Graduate Advisement, Spring 2014

                NDFS 6900 - Special Problems, Spring 2014

                NDFS 6900 - Special Problems, Spring 2014

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Spring 2014

                NDFS 7990 - Continuing Graduate Advisement, Fall 2013

                NDFS 5020,6020 - Meat Technology and Processing, Fall 2013

                NDFS 4900 - Special Problems, Fall 2013

                NDFS 6900 - Special Problems, Fall 2013

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Fall 2013

                NDFS 6900 - Special Problems, Summer 2013

                NDFS 6900 - Special Problems, Summer 2013

                NDFS 7990 - Continuing Graduate Advisement, Spring 2013

                NDFS 4900 - Special Problems, Spring 2013

                NDFS 4900 - Special Problems, Spring 2013

                NDFS 6900 - Special Problems, Spring 2013

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Spring 2013

                NDFS 7990 - Continuing Graduate Advisement, Fall 2012

                NDFS 4900 - Special Problems, Fall 2012

                NDFS 6900 - Special Problems, Fall 2012

                NDFS 6900 - Special Problems, Fall 2012

                NDFS 6900 - Special Problems, Fall 2012

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Fall 2012

                NDFS 6990 - Continuing Graduate Advisement, Summer 2012

                NDFS 7970 - Dissertation Research, Summer 2012

                NDFS 6900 - Special Problems, Summer 2012

                NDFS 6900 - Special Problems, Summer 2012

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Summer 2012

                NDFS 6970 - Thesis Research, Summer 2012

                NDFS 6990 - Continuing Graduate Advisement, Spring 2012

                NDFS 7990 - Continuing Graduate Advisement, Spring 2012

                NDFS 6900 - Special Problems, Spring 2012

                NDFS 6900 - Special Problems, Spring 2012

                NDFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Spring 2012

                NDFS 4900 - Special Problems, Fall 2011

                NDFS 6900 - Special Problems, Fall 2011

                NDFS 6990 - Continuing Graduate Advisement, Summer 2011

                NDFS 6900 - Special Problems, Summer 2011

                NDFS 6900 - Special Problems, Summer 2011

                NDFS 6990 - CONT GRAD ADVISEMENT, Spring 2011

                NDFS 7990 - CONT GRAD ADVISEMENT, Spring 2011

                NDFS 7970 - DISSERTATION RSRCH, Spring 2011

                NDFS 4900 - SPECIAL PROBLEMS, Spring 2011

                NDFS 6900 - SPECIAL PROBLEMS, Spring 2011

                NDFS 6970 - THESIS RESEARCH, Spring 2011

                NFS 6990 - Continuing Graduate Advisement, Fall 2010

                NFS 7990 - Continuing Graduate Advisement, Fall 2010

                NFS 7970 - Dissertation Research, Fall 2010

                NFS 6900 - Special Problems, Fall 2010

                NFS 6910 - Teaching Experiences in Nutrition and Food Sciences, Fall 2010

                NFS 6970 - Thesis Research, Fall 2010


                Graduate Students Mentored

                Minghoa Li, Nutrition, Dietetics and Food Sciences, June 2015
                Mihir Vasavada, Nutrition, Dietetics and Food Sciences 2004
                Marshall Smith, 1999
                Ji Jenny Chin, Nutrition, Dietetics and Food Sciences 1996
                Owen Ricw, Nutrition, Dietetics and Food Sciences 1994
                Madhavi Umadi, Nutrition, Dietetics and Food Sciences 1994