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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.)

Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears - (Peer Reviewed Journal)
Xiao, Z., Luo, Y., Luo, Y., Wang, Q. 2011. Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears. Postharvest Biology and Technology. 62:319-326.
Utilization of sparker induced pressure waves to tenderize meat - (Peer Reviewed Journal)
Bowker, B.C., Solomon, M.B. 2011. Utilization of sparker induced pressure waves to tenderize meat. Innovative Food Science and Emerging Technologies. 12(2):135-141.
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. 2011. Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements. Journal of Food Science. 76(3):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.
Last Modified: 7/31/2014
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