Publications (Clicking on the reprint icon will take you to the publication reprint.)

Aging/tenderization mechanisms - (Book / Chapter)

Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2010. Aging/tenderization mechanisms. In: Toldra, F., editor. Handbook of Meat Processing. Ames, IA: Wiley-Blackwell. p. 87-104.

Differences in attachment of Salmonella to fresh produce - (Abstract Only)

Patel, J.R., Darlington, L.K., Paroczay, E.W. 2009. Differences in attachment of Salmonella to fresh produce [abstract]. International Association for Food Protection. T5-02, P. 41.

Measuring Meat Texture - (Book / Chapter)

Solomon, M.B., Eastridge, J.S., Paroczay, E.W., Bowker, B.C., Liu, M. 2008. Measuring Meat Texture. In: Nollet, L., Toldra, F., editors. Handbook of Muscle Foods Analysis. Boca Raton, FL: CRC Press. p. 479-502.

Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality - (Peer Reviewed Journal)

Bowker, B.C., Liu, M., Eastridge, J.S., Callahan, J.A., Paroczay, E.W., Solomon, M.B. 2010. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality. Journal of Muscle Foods. 21(2):379-398.

Application of HDP before or after marination to improve the quality of pork loins - (Abstract Only)

Callahan, J.A., Liu, M., Bowker, B.C., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Application of HDP before or after marination to improve the quality of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 63.

Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle - (Abstract Only)

Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2008. Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle [abstract]. Journal of Animal Science. Vol. 86, E-Suppl. 2, p. 43.

Transgenic Farm Animals - (Book / Chapter)

Solomon, M.B., Eastridge, J.S., Paroczay, E.W. 2008. Transgenic Farm Animals. In: Toldra, F., editor. Meat Biotechnology. New York, NY: Springer Science+Business Media, LLC. p. 3-20.

Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins - (Abstract Only)

Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 92.

Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins - (Abstract Only)

Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 094-05.

Tenderness improvement in fresh or frozen-thawed beef steaks treated with hydrodynamic pressure processing - (Peer Reviewed Journal)

Solomon, M.B., Liu, M., Patel, J.R., Paroczay, E.W., Eastridge, J.S., Coleman, S.W. 2008. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing. Journal of Muscle Foods. 19:98-109.

Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins - (Peer Reviewed Journal)

Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins. Journal of Muscle Foods. 19:74-97.

Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins - (Peer Reviewed Journal)

Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins. Journal of Muscle Foods. 19:175-193.

INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON MYOFIBRILLAR PROTEINS AND TENDERNESS IN FRESH BEEF STRIP LOINS - (Abstract Only)

Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Influence of hydrodynamic pressure processing and aging on myofibrillar proteins and tenderness in fresh beef strip loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 52P. June 18-21, 2006, Champaign, Illinois.

INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON TENDERNESS AND MUSCLE PROTEINS IN BEEF STRIP LOINS - (Abstract Only)

Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Solomon, M.B. 2006. Influence of hydrodynamic pressure processing and aging on tenderness and muscle proteins in beef strip loins [abstract]. BARC Poster Day. Paper No. 4.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS ISOLATED FROM BEEF STRIP LOINS - (Abstract Only)

Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins isolated from beef strip loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-22. June 24-28, 2006, Orlando, Florida.

EFFECT OF INTERCHANGING COMPONENTS OF THE WARNER-BRATZLER APPARATUS ON TEXTURE PARAMETERS OF VARIOUS FOOD PRODUCTS - (Abstract Only)

Callahan, J.A., Liu, M., Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2006. Effect of interchanging components of the Warner-Bratzler apparatus on texture parameters of various food products [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-03. June 24-28, 2006, Orlando, Florida.

BIOENGINEERING OF FARM ANIMALS: MEAT QUALITY AND SAFETY - (Book / Chapter)

Solomon, M.B., Eastridge, J.S., Paroczay, E.W. 2006. Bioengineering of Farm Animals: Meat Quality and Safety. In: Nollet, L.M.L., Toldra, F., editors. Advanced Technologies for Meat Processing. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 1-20.

SORTING BEEF TENDERNESS USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND CAPILLARY ELECTROPHORESIS: A RESEARCH NOTE - (Peer Reviewed Journal)

Patel, J.R., Solomon, M.B., Fahrenholz, T.M., Paroczay, E.W. 2006. Sorting beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research note. Meat Science. 72:574-580.

PREDICTION OF BEEF TENDERNESS WITH HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND CAPILLARY ELECTROPHORESIS - (Abstract Only)

Fahrenholz, T.M., Patel, J.R., Paroczay, E.W., Solomon, M.B. 2004. Prediction of beef tenderness with high performance liquid chromatography and capillary electrophoresis [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:24.

TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STRIP LOINS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING - (Abstract Only)

Solomon, M.B., Liu, M.N., Patel, J.R., Paroczay, E.W., Eastridge, J.S. 2004. Tenderness improvement in fresh or frozen/thawed beef strip loins treated with hydrodynamic pressure processing [abstract]. Journal of Animal Science. 82(Suppl. 1):18.

EFFECTS OF GROWTH-PROMOTING IMPLANTS ON MORPHOLOGY OF LONGISSIMUS AND SEMITENDINOSUS MUSCLES IN FINISHING STEERS - (Peer Reviewed Journal) - (25-Apr-00)