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United States Department of Agriculture

Agricultural Research Service

Related Topics

Brian Christopher Bowker
Quality and Safety Assessment Research Unit
Research Food Technologist

Phone: (706) 546-3610
Fax: (706) 546-3607
Room 421

RBRRC
950 COLLEGE STATION RD
ATHENS, GA, 30605

Projects
DEVELOP METHODS TO ASSESS AND IMPROVE POULTRY AND EGG QUALITY
Appropriated (D)
  Accession Number: 420383

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Samuel, D.D. 2014. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness. Poultry Science. 93:3123-3129.
Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcuse caseolyticus by nano-TiO2 - (Peer Reviewed Journal)
Wang, J., Zhuang, H., Bowker, B.C., Hinton Jr, A., Zhang, J. 2014. Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcuse caseolyticus by nano-TiO2. LWT - Food Science and Technology. 59: 1009-1017.
Water-holding capacity and protein denatunation in broiler breast meat - (Proceedings)
Bowker, B.C., Zhuang, H. 2014. Water-holding capacity and protein denatunation in broiler breast meat. International Congress of Meat Science and Technology Proceedings. August 17-22, 2014, Punta Del Este,Uruguay. Short paper ID = 184.
Measurement of muscle exudate protein composition as an indicator of beef tenderness - (Peer Reviewed Journal)
Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2014. Measurement of muscle exudate protein composition as an indicator of beef tenderness. Journal of Food Science. 79(7):C1292-C1297.
Postmortem chemical changes in poultry breast meat monitored with visible-near infrared spectroscopy - (Peer Reviewed Journal)
Hawkins, S.A., Bowker, B.C., Zhuang, H., Gamble, G.R., Holser, R.A. 2014. Post-mortem chemical changes in poultry breast meat monitored with vis-NIR spectroscopy. Journal of Food Research. 3(3):57-65.
Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy - (Peer Reviewed Journal)
Bowker, B.C., Hawkins, S.A., Zhuang, H. 2014. Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy. Poultry Science. 93:1834-1841.
Effect of marination on CIELAB L* values of early-deboned broiler breast meat depends on raw material color lightness - (Abstract Only)
Zhuang, H., Bowker, B.C., Samuel, D.D. 2014. Effect of marination on CIELAB L* values of early-deboned broiler breast meat depends on raw material color lightness. Poultry Science Association Meeting Abstract. [abstract]. 93(E-Suppl.1):88.
Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets - (Peer Reviewed Journal)
Bowker, B.C., Zhuang, H., Buhr, R.J. 2014. Impact of scalding and chilling on muscle proteins and meat quality of broiler breast fillets. LWT - Food Science and Technology. 59:156-162.
Effect of pH and postmortem aging on protein extraction from broiler breast muscle - (Peer Reviewed Journal)
Eady, M.B., Samuel, D., Bowker, B.C. 2014. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poultry Science. 93:1825-1833.
Hot-boning enhances cook yield of boneless skinless chicken thighs - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Buhr, R.J., Sanchez Brambila, G.Y. 2014. Hot-boning enhances cook yield of boneless skinless chicken thighs. Poultry Science. 93:1553-1560.
Effect of in-package ozonation on quality of raw broiler breast meat during storage - (Abstract Only)
Zhuang, H., Kronn, T.G., Lawrence, K.C., Yao-Wen, H., Bowker, B.C., Rothrock Jr, M.J., Hiett, K.L., Kenner, K.M. 2013. Effect of in-package ozonation on quality of raw broiler breast meat during storage. Poultry Science Meeting. 92:50-51.
Use of laser induced breakdown spectroscopy for the analysis of poultry products - (Abstract Only) - (20-Jun-13)
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing - (Peer Reviewed Journal)
Zuckerman, H., Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2013. Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing. Meat Science. 95(3):603-607.
Effect of postmortem aging time on tumbling marination performance of broiler breast fillets - (Abstract Only)
Zhuang, H., Bowker, B.C., Samuel, D.D. 2013. Effect of postmortem aging time on tumbling marination performance of broiler breast fillets. American Meat Science Association Conference Reciprocal Proceedings. 40:20.
Water-holding capacity of broiler breast muscle during the first 24 h postmortem. - (Abstract Only)
Bowker, B.C., Zhuang, H. 2013. Water-holding capacity of broiler breast muscle during the first 24 h postmortem. Proceedings of the 66th Reciprocal Meat Conference. 74:34-35.
Role of protein solubility in water-holding capacity of broiler breast meat. - (Abstract Only)
Bowker, B.C., Zhuang, H. 2013. Role of protein solubility in water-holding capacity of broiler breast meat [abstract]. Poultry Science Association Meeting Abstract. 92:169.
Exudate protein composition and Warner-Bratzler shear force in broiler breast fillets - (Abstract Only)
Bowker, B.C., Zhuang, H. 2013. Exudate protein composition and Warner-Bratzler shear force in broiler breast fillets [abstract]. Poultry Science Association Meeting Abstract. 92:50.
Relationship between muscle exudate protein composition and broiler breast meat quality - (Peer Reviewed Journal)
Bowker, B.C., Zhuang, H. 2013. Relationship between muscle exudate protein composition and broiler breast meat quality. Poultry Science. 92(5):1385-1392.
Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Buhr, R.J., Bourassa, D.V., Kiepper, B.H. 2013. Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets. Poultry Science. 92(5):1393-1399.
Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality - (Peer Reviewed Journal)
Bowker, B.C. 2013. Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality. Journal of Animal Science. 91(3):1417-1418.
Relationship of muscle exudate protein characteristics to broiler breast meat quality - (Abstract Only)
Bowker, B.C., Zhuang, H., Buhr, R.J. 2012. Relationship of muscle exudate protein characteristics to broiler breast meat quality [abstract]. Poultry Science Association Meeting Abstract. 91:471.
Breast muscle tissue characteristics in growing broilers - (Abstract Only)
Bowker, B.C., Solomon, M.B., Vimini, B., Lee, B. 2012. Breast muscle tissue characteristics in growing broilers. Poultry Science Association Meeting Abstract. 91:472.
Impact of carcass scalding and chilling methods on the functionality of early-deboned broiler breast fillets - (Abstract Only)
Zhuang, H., Bowker, B.C., Buhr, R.J., Bourassa, D.V., Kiepper, B.H. 2012. Impact of carcass scalding and chilling methods on the functionality of early-deboned broiler breast fillets. Poultry Science Association Meeting Abstract. 91(Suppl. 1)70 p.25-26.
Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing - (Peer Reviewed Journal)
Bowker, B.C., Fahrenholz, T.M., Sarnoski, P.J., Solomon, M.B. 2012. Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing . Journal of Food Science. 77(6):C594-C602.
Tenderization of beef loins using a high efficiency sparker - (Peer Reviewed Journal)
Bowker, B.C., Schaefer, R.B., Grapperhaus, M.J., Solomon, M.B. 2011. Tenderization of beef loins using a high efficiency sparker. Innovative Food Science and Emerging Technologies. 12:135-141.
Utilization of sparker induced pressure waves to tenderize meat - (Peer Reviewed Journal) - (30-Jan-11)
Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements - (Peer Reviewed Journal)
Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2011. Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements. Journal of Food Science. 76:S210-S216.
Effect of rapid thawing on the meat quality attributes of beef strip loin steaks - (Peer Reviewed Journal)
Eastridge, J.S., Bowker, B.C. 2011. Effect of rapid thawing on the meat quality attributes of beef strip loin steaks. Journal of Food Science. 76(2):S156-S162.
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.
Sarcomere Length Influences u-calpain Mediated Proteolysis Reprint Icon - (Peer Reviewed Journal)
Weaver, A., Bowker, B.C., Gerrard, D. 2009. Sarcomere Length Influences u-calpain Mediated Proteolysis. Journal of Animal Science. 87:2096-2103.
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 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.
Effects of postmortem aging and hydrodynamic pressure processing on sarcoplasmic proteins and beef tenderness - (Peer Reviewed Journal) - (01-May-08)
Muscle type influences u-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro - (Abstract Only)
Weaver, A., Bowker, B.C., Gerrard, D. 2008. Muscle type influences u-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 45.
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.
Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle - (Peer Reviewed Journal)
Weaver, A., Bowker, B.C., Gerrard, D. 2008. Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle. Journal of Animal Science. 86(8):1925-1932.
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.
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.
Sarcomere length influences u-calpain mediated proteolysis of troponin-T - (Abstract Only)
Weaver, A.D., Bowker, B.C., Gerrard, D.E. 2007. Sarcomere length influences u-calpain mediated proteolysis of troponin-T [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 16.
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.
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.
Sarcomeric thick and thin filament overlap influences postmortem proteolysis - (Abstract Only)
Weaver, A.D., Jouault, L., Bowker, B.C., Grant, A.L., Gerrard, D.E. 2007. Sarcomeric thick and thin filament overlap influences postmortem proteolysis [abstract]. Midwestern Section of the American Society of Animal Science Proceedings. Paper No. 120.
Sol-gel immobilized luciferase-based ATP biosensor for meat quality determination in postmortem pig muscle - (Proceedings)
Weaver, A.D., Jedlicka, S.S., Rickus, J.L., Bowker, B.C., Gerrard, D.E. 2006. Sol-gel immobilized luciferase-based ATP biosensor for meat quality determination in postmortem pig muscle. International Congress of Meat Science and Technology Proceedings. p. 279-280. August 13-18, 2006, Dublin, Ireland.
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.
Sarcomere Length Influences in Vitro Calpain-Induced Proteolysis of Beef Myofibrils - (Abstract Only)
Weaver, A.D., Bowker, B.C., Gerrard, D.E. 2006. Sarcomere length influences in vitro calpain-induced proteolysis of beef myofibrils [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 16P. 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.
Effects of Hydrodynamic Pressure Processing and Blade Tenderization on Intramuscular Collagen and Tenderness-Related Protein Characteristics of Top Rounds from Brahman Cattle - (Peer Reviewed Journal)
Bowker, B.C., Liu, M., Solomon, M.B., Eastridge, J.S., Fahrenholz, T., Vinyard, B.T. 2007. Effects of hydrodynamic pressure processing and blade tenderization on intramuscular collagen and tenderness-related protein characteristics of top rounds from Brahman cattle. Journal of Muscle Foods 18(1):35-55.
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.
Hydrodynamic Pressure Processing to Improve Meat Quality and Safety - (Book / Chapter)
Solomon, M.B., Liu, M., Patel, J.R., Bowker, B.C., Sharma, M. 2006. Hydrodynamic Pressure Processing to Improve 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. 219-244.
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.
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.
Last Modified: 12/26/2014
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