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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO IMPROVE AND ASSESS MEAT QUALITY IN MUSCLE FOODS Publications (Clicking on the reprint icon 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.
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.
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.
Effects of postmortem aging and hydrodynamic pressure processing on sarcoplasmic proteins and beef tenderness - (Peer Reviewed Journal)
(01-May-08)
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.
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.
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.
Inactivation and injury of pathogenic bacteria by hydrodynamic pressure treatment - (Abstract Only)
Patel, J.R., Solomon, M.B. 2008. Inactivation and injury of pathogenic bacteria by hydrodynamic pressure treatment [abstract]. Institute of Food Technologists Book of Abstracts. Paper No. 052-17.
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.
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.
Hydrodynamic Pressure Processing (Hdp): a Non-Thermal Method to Enhance Meat Quality and Safety - (Book / Chapter)
(07-Aug-07)
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.
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.
Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef - (Abstract Only)
Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., Mcmillin, K.W., Kannan, G. 2007. Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef [abstract]. Journal of Animal Science 85(Suppl. 1):504, W130.
Effect of hydrodynamic pressure processing on chevon quality characteristics - (Abstract Only)
Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., Mcmillin, K.W., Kannan, G. 2007. Effect of hydrodynamic pressure processing on chevon quality characteristics [abstract]. Journal of Animal Science 85(Suppl. 1):504, W129.
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 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.
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.
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.
Meat Quality Improvement: Application of Hydrodynamic Pressure Processing - (Book / Chapter)
(26-Jul-06)
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.
Modeling of textural changes in beef loins subjected to hydrodynamic pressure - (Abstract Only)
Lakshmikanth, A., Moxley, G., Mallikarjunan, P., Patel, J.R., Solomon, M.B. 2006. Modeling of textural changes in beef loins subjected to hydrodynamic pressure [abstract]. ASABE Annual International Meeting. Paper No. 066093. July 9-12, 2006, Portland, Oregon.
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.
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 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.
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.
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.
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.
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.
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 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.
A Method to Evaluate Shear Force Measurements from Various Instruments - (Proceedings)
Eastridge, J.S., Solomon, M.B. 2005. A method to evaluate shear force measurements from various instruments. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. T18.
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 Thawing Methods on Yield and Tenderness of Beef Loin Steaks - (Abstract Only)
Eastridge, J.S., Gozora, A.R., Solomon, M.B. 2005. Effect of thawing methods on yield and tenderness of beef loin steaks [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 97-4. Available: http://ift.confex.com/ift/2005/boa.htm
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
Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross Section - (Peer Reviewed Journal)
Christie, I.S., Patel, J.R., Toledo, R.T. 2005. Fluid to particle heat transfer coefficients in holding tube having noncircular cross section. Journal of Food Science. 70(5):E338-343.
Effects of Diet and Live Weight at Slaughter on Kid Meat Quality - (Peer Reviewed Journal)
Arguello, A., Castro, N., Capote, J., Solomon, M.B. 2005. Effects of diet and live weight at slaughter on kid meat quality. Meat Science 70:173-179.
Last Modified: 4/19/2014
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