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United States Department of Agriculture

Agricultural Research Service

Janet Eastridge
Animal Biosciences and Biotechnology Laboratory
Biologist

Phone: (301) 504-8713
Fax: (301) 504-8623
Room 215A
10300 BALTIMORE AVENUE
BLDG 200 BARC-EAST
BELTSVILLE, MD, 20705


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
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.
Protein Tyrosine Nitration in Chronic Intramuscular Parasitism: Immunohistochemical evaluation of Relationships Between Nitration, Fiber Types, and Ubiquitin - (Peer Reviewed Journal)
Elsasser, T.H., Romo, G.A., Eastridge, J.S., Kahl, S., Martinez, A., Li, C., Sartin, J.L., Cuttitta, F., Fayer, R., Solomon, M.B. 2011. Protein Tyrosine Nitration in Chronic Intramuscular Parasitism: Immunohistochemical evaluation of Relationships Between Nitration, Fiber Types, and Ubiquitin. Journal of Physiology. 1:10-18.
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.
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.
Effective household disinfection methods of kitchen sponges - (Peer Reviewed Journal)
Sharma, M., Mudd, C.L., Eastridge, J.S. 2008. Effective household disinfection methods of kitchen sponges. Food Control. http://dx.doi.org/10.1016/j.foodcont.2008.05.020
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.
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.
Effective disinfection methods of kitchen sponges - (Abstract Only)
Sharma, M., Eastridge, J.S., Mudd, C.L. 2007. Effective disinfection methods of kitchen sponges [abstract]. Institute of Food Technologists. Control No. 3310.
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.
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.
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.
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.
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
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.
Shear Force Mapping: a Tool for Tenderness Measurement - (Peer Reviewed Journal)
ZUCKERMAN, H., BERRY, B.W., EASTRIDGE, J.S., SOLOMON, M.B. SHEAR FORCE MAPPING: A TOOL FOR TENDERNESS MEASUREMENT. JOURNAL OF MUSCLE FOODS. 2002. v. 13. p. 1-12.
Implications of Biotechnology: Meat Quality and Value - (Proceedings) - (12-Jun-00)
Recombinant Bovine Somatotropin (Rbst) Administration to Creep-Fed Beef Calves Increases Muscle Mass Through Actions on Muscle Fiber Morphology - (Peer Reviewed Journal) - (30-May-00)
Hot Processing and Grind Size Affects Properties of Cooked Beef Patties - (Peer Reviewed Journal) - (01-Mar-99)
Skeletal Muscle Morphology Alterations Due to Posilac and Revalor-S Treatments, Alone Or in Combination in Feedlot Steers - (Proceedings) - (24-Jul-98)
Application of Hydrodyne Technology for Military Meat Products - (Proceedings) - (11-May-98)
Hydrodyne-Treated Beef: Tenderness and Muscle Ultrastructure - (Proceedings) - (29-Aug-97)
Biophysical Basis of Pale, Soft, Exudative (Pse) Pork and Poultry Muscle - (Peer Reviewed Journal) - (24-Jul-97)
The Hydrodyne - a New Process to Improve Beef Tenderness - (Peer Reviewed Journal) - (05-Feb-97)
New Process to Improve Meat Tenderness - the Hydrodyne - (Proceedings) - (18-Aug-96)
Specific Muscle Responses to Somatotropin (Pst) and Endotoxin (Endo)-Induced Hypertrophy and Atrophy in the Growing Pig - (Abstract Only) - (18-Jun-96)
Tenderizing Callipyge Lamb with the Hydrodyne Process - (Proceedings) - (08-Aug-95)
Last Modified: 4/19/2014
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