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United States Department of Agriculture

Agricultural Research Service

Related Topics

Janice Boarman
Animal Production and Protection
Program Analyst

Phone: (301) 504-4764
Fax: (301) 504-4873
Room 4-2118C

GWCC-BLTSVL
5601 SUNNYSIDE AVENUE
BELTSVILLE, MD, 20705-5148


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effects of hydrodynamic pressure processing on the marination and quality of turkey breast muscle Reprint Icon - (Peer Reviewed Journal)
Bowker, B.C., Callahan, J.A., Solomon, M.B. 2010. Effects of hydrodynamic pressure processing on the marination and quality of turkey breast muscle. Poultry Science. 89:1744-1749.
Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins Reprint Icon - (Peer Reviewed Journal)
Bowker, B.C., Liu, M., Callahan, J.A., Solomon, M.B. 2010. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins. Journal of Food Science. 75(4):S237-S244.
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.
Processed Meat Ingredients: Past, Present and Future - (Book / Chapter)
Liu, M., Callahan, J.A., Solomon, M.B. 2009. Processed Meat Ingredients: Past, Present and Future. Kirk Othmer Encyclopedia for Technical Technology. p.1-15. Available: http://mrw.interscience.wiley.com/emrw/9780471238966/search/firstpage
Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality Reprint Icon - (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.
Meat Products, Hydrodynamic Pressure Processing - (Book / Chapter)
Solomon, M.B., Liu, M., Callahan, J.A. 2008. Meat Products, Hydrodynamic Pressure Processing. Kirk-Othmer Encyclopedia of Chemical Technology. 5th edition. Hoboken, NJ: John Wiley & Sons, Inc. Vol. 27(12):1-5.
Accuracy, precision and response time of consumer fork, remote digital probe and disposable indicator thermometers for cooked ground beef patties and chicken breasts - (Peer Reviewed Journal)
Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2009. Accuracy, precision and response time of consumer fork, remote digital probe and disposable indicator thermometers for cooked ground beef patties and chicken breasts. Journal of Muscle Foods. 20(2):160-185.
Accuracy, precision and response time of consumer bimetal and digital thermometers for cooked ground beef patties and chicken breasts - (Peer Reviewed Journal)
Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2009. Accuracy, precision and response time of consumer bimetal and digital thermometers for cooked ground beef patties and chicken breasts. Journal of Muscle Foods. 20(2):136-159.
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.
Accuracy of consumer fork, remote, and digital probe thermometers in cooked ground beef patties and chicken breasts - (Abstract Only)
Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2007. Accuracy of consumer fork, remote, and digital probe thermometers in cooked ground beef patties and chicken breasts [abstract]. USDA Annual Food Safety Research Planning Meeting.
Accuracy of consumer bimetal and digital thermometers in cooked ground beef patties and chicken breasts - (Abstract Only)
Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2007. Accuracy of consumer bimetal and digital thermometers in cooked ground beef patties and chicken breasts [abstract]. USDA Annual Food Safety Research Planning Meeting.
ACCURACY AND RESPONSE TIME OF CONSUMER DIGITAL THERMOMETERS IN COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS - (Abstract Only)
Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2006. Accuracy and response time of consumer digital thermometers in cooked ground beef patties and chicken breasts [abstract]. American Meat Science Association 59th Reciprocal Meat Conference Proceedings. Paper No. 42P. June 18-21, 2006, Champaign, Illinois.
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.
A RESEARCH NOTE: HYDRODYNAMIC PRESSURE PROCESSED BEEF SEMITENDINOSUS MUSCLE USING A STEEL REFLECTOR BOWL - (Peer Reviewed Journal)
Callahan, J.A., Berry, B.W., Solomon, M.B., Liu, M. 2006. A research note: hydrodynamic pressure processed beef semitendinosus muscle using a steel reflector bowl. Journal of Muscle Foods. 17:105-113.
EFFECT OF HYDRODYNAMIC PRESSURE TREATMENT BEFORE PROCESSING ON PORK HAM QUALITY - (Proceedings)
Callahan, J.A., Liu, M., Solomon, M.B. 2005. Effect of hydrodynamic pressure treatment before processing on pork ham quality. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. T61.
ACCURACY AND RESPONSE TIME OF AN INSTANT-READ DIGITAL PROBE THERMOMETER IN COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS - (Proceedings) - (13-Jul-05)
BLADE TENDERIZATION AND HYDRODYNAMIC PRESSURE PROCESSING EFFECTS ON PROTEIN CHARACTERISTICS IN TOP ROUNDS FROM BRAHMAN CATTLE - (Proceedings)
Bowker, B.C., Liu, M., Fahrenholz, T.M., Callahan, J.A., Vinyard, B.T., Solomon, M.B. 2005. Blade tenderization and hydrodynamic pressure processing effects on protein characteristics in top rounds from brahman cattle. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. Th52.
USE OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION TO TENDERIZE TOP ROUNDS FROM BRAHMAN CATTLE - (Peer Reviewed Journal)
Liu, M., Solomon, M.B., Vinyard, B.T., Callahan, J.A., Patel, J.R., West, R., Chase, C.C. 2006. Use of hydrodynamic pressure processing and blade tenderization to tenderize top rounds from brahman cattle. Journal of Muscle Foods. 17:79-91.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON PROTEIN CHARACTERISTICS IN TOP ROUNDS FROM BRAHMAN CATTLE - (Abstract Only)
Bowker, B.C., Liu, M., Fahrenholz, T.M., Callahan, J.A., Vinyard, B.T., Solomon, M.B. 2005. Effect of hydrodynamic pressure processing and blade tenderization on protein characteristics in top rounds from brahman cattle [abstract]. BARC Poster Day. Paper No. 35.
EFFECT OF HYDRODYNAMIC PRESSURE, BLADE TENDERIZATION OR THEIR COMBINATION ON SHEAR FORCE AND COLLAGEN SOLUBILITY IN TOP ROUNDS FROM BRAHMAN CATTLE - (Abstract Only)
Eastridge, J.S., Liu, M., Vinyard, B.T., Solomon, M.B., Kandhari, P., Callahan, J.A. 2005. Effect of hydrodynamic pressure, blade tenderization or their combination on shear force and collagen solubility in top rounds from Brahman cattle [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 89F-5. Available: http://ift.confex.com/ift/2005/boa.htm
EVALUATION OF A STEEL REFLECTOR BOWL ON HYDRODYNAMIC PRESSURE PROCESSED SEMITENDINOSUS BEEF MUSCLES - (Abstract Only)
Callahan, J.A., Berry, B.W., Solomon, M.B. 2004. Evaluation of a steel reflector bowl on hydrodynamic pressure processed semitendinosus beef muscles [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:23.
TENDERIZATION OF BRAHMAN TOP ROUNDS BY HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION - (Abstract Only)
Liu, M.N., Callahan, J.A., Solomon, M.B., Vinyard, B.T., Patel, J.R. 2004. Tenderization of brahman top rounds by hydrodynamic pressure processing and blade tenderization [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:52.
EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON BEEF TOP ROUNDS - (Abstract Only)
Liu, M.N., Solomon, M.B., Patel, J.R., Vinyard, B.T., Callahan, J.A. 2004. Effects of hydrodynamic pressure processing and blade tenderization on beef top rounds [abstract]. BARC Poster Day. Paper No. 42.
Last Modified: 10/31/2014
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