Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Hong Zhuang
Quality & Safety Assessment Research
Food Technology

Phone: (706) 546-3011
Fax: (706) 546-3607
Room 132

USDA, ARS
950 COLLEGE STATION RD
RBRRC
ATHENS , GA 30605

Projects
Assessment and Improvement of Poultry Meat, Egg, and Feed Quality
In-House Appropriated (D)
  Accession Number: 429688
Cold Plasma-based Antimicrobial Packaging System to Improve the Shelf Life and Reduce Foodborne Pathogens in Poultry Breast Meat
Trust Fund Cooperative Agreement (T)
  Accession Number: 428197

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage -
Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets -
Wang, J., Zhuang, H., Hinton, A., Zhang, J. 2016. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets. Food Microbiology. 60:142-146.
Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets -
Zhuang, H., Bowker, B.C. 2016. Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets. Poultry Science Association. Poultry Science, volume 95(E-Suppl. 1), page 29..
Marination performance of broiler breast fillets. -
Bowker, B.C., Zhuang, H. 2016. Marination performance of broiler breast fillets.. Poultry Science Association. volume 95(E-Suppl. 1), page 171.
Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat. -
Bowker, B.C., Zhuang, H. 2016. Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat. Poultry Science Association. volume 95(E-Suppl. 1), page 171-172.
Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major -
Zhuang, H., Chatterjee, D., Bowker, B.C., Rincon, A.M., Sanchez Brambila, G.Y. 2016. Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major. International Congress of Meat Science and Technology Proceedings. Short Paper ID P09-02.
WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT -
Bowker, B.C., Zhuang, H., Barton, E.L., Sanchez, J. 2016. WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT. International Congress of Meat Science and Technology Proceedings. Bangkok, Thailand. August 14-19,2016. [Short paper ID P07-27].
Inactivation of Spoilage Bacteria in Package by Dielectric Barrier Discharge Atmospheric Cold Plasma - Treatment Time Effects -
Zhuang, H., Wang, J., Zhang, J. 2016. Inactivation of Spoilage Bacteria in Package by Dielectric Barrier Discharge Atmospheric Cold Plasma - Treatment Time Effects. Food and Bioprocess Technology. ISSN 1935-5130.
Comparison of sensory descriptive texture attributes of broiler breast fillets with different degree of white striping -
Sanchez Brambila, G.Y., Bowker, B.C., Zhuang, H. 2016. Comparison of sensory descriptive texture attributes of broiler breast fillets with different degree of white striping. Poultry Science.
Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major -
Zhuang, H., Bowker, B.C. 2016. Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major. World Poultry Congress Proceedings. World's Poultry Scienec Journal, Book of Abstracts for the XXIV.
Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment -
Impact of white striping on functionality attributes of broiler breast meat -
Bowker, B.C., Zhuang, H. 2016. Impact of white striping on functionality attributes of broiler breast meat. Poultry Science. 95:1957-1965.
Water holding capacity in poultry breast meat. -
Bowker, B.C., Zhuang, H. 2016. Water holding capacity in poultry breast meat.. Midwest Poultry Federation Proceedings. Proceedings of the 45th Midwest Poultry Federation Convetion. March 15-17,2016.
Effect of marination on color lightness of early-deboned broiler breast fillets varies with raw meat color attributes -
Zhuang, H., Bowker, B.C. 2016. Effect of marination on color lightness of early-deboned broiler breast fillets varies with raw meat color attributes. LWT - Food Science and Technology. 69:233-235.
Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets -
Zhuang, H., Bowker, B.C. 2016. Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets. International Poultry Scientific Forum. Poultry Science, volume 95(E-Suppl. 1), page 200.
Comparison of objective texture measurements in raw and cooked wooden breast meat. -
Bowker, B.C., Zhuang, H., Chatterjee, D., Wiener, J.B. 2016. Comparison of objective texture measurements in raw and cooked wooden breast meat.. International Poultry Scientific Forum. volume 95(E-Suppl. 1), page 200-201.
Exudate protein composition and meat tenderness of broiler breast fillets -
Bowker, B.C., Gamble, G.R., Zhuang, H. 2015. Exudate protein composition and meat tenderness of broiler breast fillets. Poultry Science. 95:133-137.
Texture properties of raw and cooked broiler breast fillets with the wooden breast condition -
Zhuang, H., Bowker, B.C., Chatterjee, D., Rincon, A.M., Sanchez Brambila, G.Y. 2015. Texture properties of raw and cooked broiler breast fillets with the wooden breast condition. Poultry Science Association Meeting Abstract. Poultry Science, volume 94(E-Suppl. 1), page 169..
Protein degradation and post-deboning tenderization in broiler breast meat with different degrees of muscle shortening -
Bowker, B.C., Zhuang, H. 2015. Protein degradation and post-deboning tenderization in broiler breast meat with different degrees of muscle shortening. Poultry Science Association Meeting Abstract. volume 94(E-Suppl. 1), page 169.
Effect of marination on CIE L* and pH values of chicken breast pectoralis major with different color lightness -
Zhuang, H., Bowker, B.C. 2015. Effect of marination on CIE L* and pH values of chicken breast pectoralis major with different color lightness. European Symposium on Quality of Poultry Meat. Online Publication. http://127.0.0.1:4001/proceedings/papers/100014.pdf.
Relationship between water-holding capacity and protein denaturation in broiler breast meat -
Bowker, B.C., Zhuang, H. 2015. Relationship between water-holding capacity and protein denaturation in broiler breast meat. Poultry Science. 94:1657-1664.
Poultry breast meat attributes and marination performance -
Zhuang, H., Bowker, B.C. 2015. Poultry breast meat attributes and marination performance. Midwest Poultry Federation Proceedings. Online Publication.
Nonthermal plasma system for extending shelf life of raw broiler breast fillets -
Kronn, T.G., Lawrence, K.C., Zhuang, H., Hiett, K.L., Rothrock Jr, M.J., Huang, Y., Keener, K.M., Abdo, Z. 2015. Nonthermal plasma system for extending shelf life of raw broiler breast fillets. Transactions of the ASABE (American Society of Agricultural and Biological Engineers). 58(2):493-500. DOI 10.13031/trans.58.10887.
Effect of marination on CIE L* and pH values of chicken breast pectoralis major with different color lightness -
Zhuang, H., Bowker, B.C. 2015. Effect of marination on CIE L* and pH values of chicken breast pectoralis major with different color lightness. European Symposium on Quality of Poultry Meat. World's Poultry Science Journal, Book of Abstracts, volume 71 (Suppl. 1), page 91..
Meat quality and protein functionality attributes of white striped broiler breast meat -
Bowker, B.C., Sanchez Brambila, G.Y., Zhuang, H. 2015. Meat quality and protein functionality attributes of white striped broiler breast meat. XXII European Symposium on the Quality of Poultry Meat. Nantes, France, May 10-13, 2015. World's Poultry Science Journal. volume 71(Suppl. 1), page 53..
DNA-engineered chiroplasmonic heteropyramids for ultrasensitive detection of mercuryion -
Yan, W., Wang, Y., Zhuang, H., Zhuang, J. 2015. DNA-engineered chiroplasmonic heteropyramids for ultrasensitive detection of mercuryion. Biosensors and Bioelectronics. 68:516-520.
Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons -
Wang, Y., Li, F., Zhuang, H., Li, L., Chen, X., Zhuang, J. 2015. Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons. Journal of Food Science. 80 (2015) C547-C55.
Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat -
Zhuang, H., Bowker, B.C. 2014. Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat. Journal of Shanghai Normal University (Natural Science). 43(6):558-565.
Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing -
Wu, H., Zhuang, H., Zhang, Y., Tang, J., Yu, X., Long, M., Wang, J., Zhuang, J. 2014. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing. Food Chemistry. 172:391-399.
Effects of plant polyphenols and a-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon -
Wang, Y., Li, F., Zhuang, H., Chen, X., Li, L., Qiao, W., Zhuang, J. 2014. Effects of plant polyphenols and a-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon. LWT - Food Science and Technology. 60:199-206.
Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness -
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.
Relationship between meat juiciness intensity scores during chewing -
Zhuang, H., Savage, E.M. 2014. Relationship between meat juiciness intensity scores during chewing. International Congress of Meat Science and Technology Proceedings. Short Paper ID-166.
Phytonutrient and compositional analysis in traditionally-used native american edible plants yucca whipplei from S. California -
Barth, M.M., Hu, Y., Mccarthy, D., Zhuang, H., Gorman, G. 2014. Phytonutrient and compositional analysis in traditionally-used native american edible plants yucca whipplei from S. California. Acta Horticulturae. 2015.1106.7 PP. 43-48.
Effect of modified atmosphere packaging (map) on the quality of sea buckthorn berry fruits during postharvest storage -
Li, J., Song, W., Barth, M.M., Zhuang, H., Zhang, L., Wang, L., Lu, W., Wang, Z., Han, X., Li, Q. 2014. Effect of modified atmosphere packaging (map) on the quality of sea buckthorn berry fruits during postharvest storage. Journal of Food Quality. 38(1):13-20.
Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2 -
Wang, J., Zhuang, H., Hinton Jr, A., Bowker, B.C., Zhang, J. 2014. Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2. LWT - Food Science and Technology. 59:1009-1017.
Water-holding capacity and protein denatunation in broiler breast meat -
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.
Postmortem chemical changes in poultry breast meat monitored with visible-near infrared spectroscopy -
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 -
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 -
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 -
Bowker, B.C., Zhuang, H., Buhr, R.J. 2014. Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets. LWT - Food Science and Technology. 59:156-162.
Hot-boning enhances cook yield of boneless skinless chicken thighs -
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.
Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield -
Buhr, R.J., Walker, J.M., Bourassa, D.V., Brooke, C.A., Brian, K.H., Zhuang, H. 2014. Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield. Poultry Science. 93:1534-1541.
Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films -
Liu, G., Song, Y., Wang, J., Zhuang, H., Ma, L., Li, C., Liu, Y., Zhang, J. 2014. Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films. LWT - Food Science and Technology. 57:562-568.
Performance and mechanism of standard nano-TiO2(P-25) in photocatalytic disinfection of foodborne microorganisms - salmonella typhimurium and listeria monocytogenes -
Long, M., Wang, J., Zhuang, H., Zhang, Y., Wu, H., Zhang, J. 2013. Performance and mechanism of standard nano-TiO2(P-25) in photocatalytic disinfection of foodborne microorganisms - salmonella typhimurium and listeria monocytogenes. Food Control. 39(2014):68-74.
Modified atmosphere packaging for fresh fruits and vegetables -
Zhuang, H., Barth, M.M., Cisneros-Zevallos, L. 2013. Modified atmosphere packaging for fresh fruits and vegetables. Innovation in Food Packaging. p.445-464.
Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw -
Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw -
Zhuang, H., Savag, E. 2013. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw. Poultry Science. 92:3003-3009.
Effect of in-package ozonation on quality of raw broiler breast meat during storage -
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.
Effect of thawing methods on cook yield of frozen broiler breast fillets deboned at different postmortem times -
Zhuang, H., Savage, E.M. 2013. Effect of thawing methods on cook yield of frozen broiler breast fillets deboned at different postmortem times [abstract]. Poultry Science Meeting.
Effect of postmortem aging time on tumbling marination performance of broiler breast fillets -
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. -
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.
Photocatalytic degradation of methylene blue and inactivation of gram-negative bacteria by TiO2 nanoparticles in aqueous suspension -
Wang, J., Li, C., Zhuang, H., Zhang, J. 2013. Photocatalytic degradation of methylene blue and inactivation of gram-negative bacteria by TiO2 nanoparticles in aqueous suspension. Food Control. 34(2):372-377.
Role of protein solubility in water-holding capacity of broiler breast meat. -
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 -
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.
Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service -
Zhuang, H., Savage, E.M. 2013. Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service [abstract]. International Food Technology Meeting Abstracts.
Photocatalytic inactivation of bacteria from spoiled raw chicken carcasses in aqueous suspensions by TiO2 nanoparticles -
Wang, J., Zhuang, H., Hinton Jr, A., Zhang, J. 2013. Photocatalytic inactivation of bacteria from spoiled raw chicken carcasses in aqueous suspensions by TiO2 nanoparticles [abstract]. International Food Technology Meeting Abstracts.
Relationship between muscle exudate protein composition and broiler breast meat quality -
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 -
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.
Effects of Broiler Pectoralis Major Size on Sensory Descriptive Flavor and Texture Profiles of Cooked Meat -
Zhuang, H., Savage, E. 2012. Effects of Broiler Pectoralis Major Size on Sensory Descriptive Flavor and Texture Profiles of Cooked Meat [abstract]. World Poultry Congress Proceedings.
Effects of Broiler Pectoralis Major Size on Sensory Descriptive Flavor and Texture Profiles of Cooked Meat -
Zhuang, H., Savage, E. 2012. Effects of Broiler Pectoralis Major Size on Sensory Descriptive Flavor and Texture Profiles of Cooked Meat. World Poultry Congress Proceedings.
Delayed Carcass Deboning Results in Significantly Reduced Cook Yields of Boneless Skinless Chicken Thighs -
Zhuang, H., Savage, E.M. 2012. Delayed Carcass Deboning Results in Significantly Reduced Cook Yields of Boneless Skinless Chicken Thighs [abstract]. Poultry Science Association Meeting Abstract.
Relationship of muscle exudate protein characteristics to broiler breast meat quality -
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.
Impact of carcass scalding and chilling methods on the functionality of early-deboned broiler breast fillets -
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.
Impact of broiler slaughter scalding method on processing wastewater stream -
Kiepper, B.H., Buhr, R.J., Walker, J.M., Bourassa, D.V., Brooke, C.A., Zhuang, H. 2012. Impact of broiler slaughter scalding method on processing wastewater stream. Poultry Science Meeting. 91(suppl. 1):69. p.25.
Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield -
Buhr, R.J., Walker, J.M., Bourassa, D.V., Caudill, B.A., Kiepper, B.H., Zhuang, H. 2012. Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield. Poultry Science Meeting. Poultry Science 91:(Suppl.1)68.p.25.2012.
Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat -
Zhuang, H., Savage, E.M. 2012. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat. Poultry Science. 91(7):1695-1702.
Effect of varying postmortem deboning time and sampling position on visible and near infrared spectra of broiler breast filets -
Hawkins, S.A., Zhuang, H., Windham, W.R., Sohn, M. 2014. Effect of varying postmortem deboning time and sampling position on visible and near infrared spectra of broiler breast filets. International Journal of Poultry Science. 13(5):272-278.
Effect of Coating and Packaging Materials on Photocatalytic and Antimicrobial Activities of Titanium Dioxide Nanoparticles -
Wang, J., Li, C., Zhuang, H., Zhang, J. 2012. Effect of Coating and Packaging Materials on Photocatalytic and Antimicrobial Activities of Titanium Dioxide Nanoparticles [abstract]. Annual Meeting of the Institute of Food Technologists.
Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water -
Zhuang, H., Savage, E.M. 2012. Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water. Poultry Science. 91(5):1203-1209.
Marination effects on water states and water-holding capacity of broiler pectoralis major muscle with different color lightness -
Zhuang, H., Elizabeth, S. 2011. Marination effects on water states and water-holding capacity of broiler pectoralis major muscle with different color lightness. European Symposium on Quality of Poultry Meat.
Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless chicken thighs -
Zhuang, H., Savage, E.M. 2011. Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless chicken thighs. LWT - Food Science and Technology. 44:2087-2090.
Marination effects on water states and water-holding capacity of broiler pectoralis major muscle with different color lightness -
Zhuang, H., Savage, E. 2011. Marination effects on water states and water-holding capacity of broiler pectoralis major muscle with different color lightness [abstract]. European Symposium on Quality of Poultry Meat.
Comparison of sensory descriptive flavor profiles between cooked hot-boned and cold-deboned broiler breast fillets -
Zhuang, H., Savage, E.M. 2011. Comparison of sensory descriptive flavor profiles between cooked hot-boned and cold-deboned broiler breast fillets. International Journal of Poultry Science. 10(6):426-432.
Pearson’s correlations between moisture content, drip loss, expressible fluid and salt-induced water gain of broiler pectoralis major muscle -
Zhuang, H., Savage, E. 2011. Pearson’s correlations between moisture content, drip loss, expressible fluid and salt-induced water gain of broiler pectoralis major muscle [abstract]. International Congress of Meat Science and Technology Proceedings.
Postharvest color and texture retention in organic Chinese red raspberry and sea-buckthorn fruit during modified atmosphere storage -
Barth, M.M., Zhuang, H., Li, J., Song, W., Zhao, L., Lu, W. 2012. Postharvest color and texture retention in organic Chinese red raspberry and sea-buckthorn fruit during modified atmosphere storage. Acta Horticulture Proceedings. 945:45-50.
Sensing the water content of honey from temperature-dependent electrical conductivity -
Wenchuan, G., Liu, Y., Zhu, X., Zhuang, H. 2011. Sensing the water content of honey from temperature-dependent electrical conductivity. Measurement Science and Technology. 22:085706.
Postmortem aging can significantly enhance water-holding capacity of broiler pectoralis major muscle measured by the salt-induced swelling/centrifuge method -
Zhuang, H., Savage, E. 2011. Postmortem aging can significantly enhance water-holding capacity of broiler pectoralis major muscle measured by the salt-induced swelling/centrifuge method [abstract]. Poultry Science Association Meeting Abstract.
Antimicrobial packaging for fresh-cut fruits -
Zhuang, H. 2011. Antimicrobial packaging for fresh-cut fruits [abstract]. Annual Meeting of the Institute of Food Technologists.
Poultry water holding capacity measurements using infrared spectroscopies correlated to traditional methods -
Hawkins, S.A., Zhuang, H. 2011. Poultry water holding capacity measurements using infrared spectroscopies correlated to traditional methods. Annual Meeting of the Institute of Food Technologists.
Deboning time effect on sensory descriptive flavor profiles of cooked broiler pectoralis major -
Zhuang, H., Savage, E.M. 2011. Deboning time effect on sensory descriptive flavor profiles of cooked broiler pectoralis major. Annual Meeting of the Institute of Food Technologists.
Modified atmosphere packaging (MAP) impacts on organic Chinese red raspberry (Rubus idaeus L.) fruit on quality and active components over postharvest storage -
Zhuang, H., Zhao, J., Barth, M.M., Lu, W., Zhang, L. 2011. Modified atmosphere packaging (MAP) impacts on organic Chinese red raspberry (Rubus idaeus L.) fruit on quality and active components over postharvest storage [abstract]. Annual Meeting of the Institute of Food Technologists.
Effect of modified atmosphere packaging (MAP) on quality of Sea Buckthorn during postharvest storage -
Zhuang, H., Li, J.Y., Zhang, L., Li, Q., Guo, C., Zhang, L., Wang, L., Lu, W., Song, W., Barth, M.M. 2011. Effect of modified atmosphere packaging (MAP) on quality of Sea Buckthorn during postharvest storage {abstract}. Annual Meeting of the Institute of Food Technologists.
Classification of broiler breast filets according to deboning time using near infrared spectroscopy and multivariate analysis -
Sensory and sensory-related quality of fresh-cut produce under MAP -
Zhuang, H., Fan, X., Barth, M.M. 2011. Sensory and sensory-related quality of fresh-cut produce under MAP. p. 71-100. In Brody, A.L., Zhuang, H., and Han, J.H. (eds.) Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. Wiley-Blackwell Publishing Ltd. 302 pp.
Introduction -
Zhuang, H. 2011. Introduction. In Brody, A.L., Zhuang, H., and Han, J.H. (eds.)Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. Wiley-Blackwell Publishing, Ltd. 302 pp.
Respirations and browning discoloration of fresh-cut produce -
Zhuang, H., Barth, M.M., Fan, X. 2011. Respirations and browning discoloration of fresh-cut produce. In Brody, A.L., Zhuang, H., and Han, J.H. (eds.) Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. Wiley-Blackwell Publishing Ltd. 302 pp. p.31-56
Polymeric films used for MAP of fresh-cut produce -
Zhuang, H. 2011. Polymeric films used for MAP of fresh-cut produce. In Brody, A.L., Zhuang, H., and Han, J.H. (eds.) Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. Wiley-Blackwell Publishing Ltd. 302 pp. p.149-184.
Modified atmosphere packaging for fresh-cut fruits and vegetables -
Brody, A.L., Zhuang, H., Han, J.H. 2011. Modified atmosphere packaging for fresh-cut fruits and vegetables. In Brody, A.L., Zhuang, H., and Han, J.H., editors. Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. Hoboken, New Jersey: Wiley-Blackwell Publishing Ltd. p. 3-7.
Quality effects of sugar replacement with alternative sweetener blends in lean yellow-shortened cupcakes over a 4-day storage period -
Chisamore, A., Swanson, R., Savage, E.M., Zhuang, H. 2010. Quality effects of sugar replacement with alternative sweetener blends in lean yellow-shortened cupcakes over a 4-day storage period. American Association of Cereal Chemists Meetings.
Effect of three postmortem electrical stimulation treatments on the quality of early-deboned broiler breast meat -
Zhuang, H., Savage, E.M., Lawrence, K.C. 2010. Effect of three postmortem electrical stimulation treatments on the quality of early-deboned broiler breast meat. Poultry Science. 89:1737-1743.
Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Deboned at Different Postmortem Times -
Zhuang, H., Savage, E.M. 2010. Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Deboned at Different Postmortem Times. 56th International Congress of Meat Science and Technology Proceedings.
Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values -
Zhuang, H., Savage, E.M. 2010. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values. Poult. Sci. 89: 1049-1055.
Color Measurement Positions on Broiler Fillets Can Affect Pearson Correlation Coefficients between pH and CIE L*, a* and b* Values -
Zhuang, H., Savage, E.M. 2010. Color Measurement Positions on Broiler Fillets Can Affect Pearson Correlation Coefficients between pH and CIE L*, a* and b* Values. International Food Technology Meeting Abstracts.
Effect of three different postmortem electrical stimulation methods on qulity of early-deboned broiler breast meat -
Zhuang, H., Savage, E.M., Lawrence, K.C. 2010. Effect of three different postmortem electrical stimulation methods on qulity of early-deboned broiler breast meat. Poultry Science Association Meeting Abstract.
Comparison of Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Categorized by Raw Meat Color Lightness Values -
Zhuang, H., Savage, E.M. 2010. Comparison of Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Categorized by Raw Meat Color Lightness Values. European Poultry Conference Proceedings.
NIR spectroscopy for determining soy contents in processed meat products -
Sohn, M., Zhuang, H., Lawrence, K.C., De Haseth, J.A. 2009. NIR spectroscopy for determining soy contents in processed meat products. Near Infrared Spectroscopy International Conference Proceedings. November 7-12, Bangkok, Thailand. p. 235-239.
Sugar and water contents of honey with dielectrc property sensing -
Guo, W., Zhu, X., Liu, Y., Zhuang, H. 2010. Sugar and water contents of honey with dielectrc property sensing. Journal of Food Engineering. 97:275-281.
Relationship between sensory descriptive juiciness measurements and functionality parameters of broiler breast fillets -
Zhuang, H., Savage, E.M. 2009. Relationship between sensory descriptive juiciness measurements and funtionality parameters of broiler breast fillets. Meeting Abstract.
Relationship between Raw Breast Meat Color Lightness Values and Functionalities or Broiler Fillets Deboned Six to Eight Hours Postmortem -
Zhuang, H., Savage, E.M. 2009. Relationship between Raw Breast Meat Color Lightness Values and Functionalities or Broiler Fillets Deboned Six to Eight Hours Postmortem. American Society of Animal Science Annual Meeting.
Microbiological spoilage of fruits and vegetables Reprint Icon -
Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the microbiological spoilage of fruits and vegetables. p. 135-183.
Relationship between Raw Breast Meat Color Lightness Values and Functionalities of Broiler Fillets Deboned Six to Eight Hours Postmortem -
Zhuang, H., Savage, E.M. 2009. Relationship between Raw Breast Meat Color Lightness Values and Functionalities of Broiler Fillets Deboned Six to Eight Hours Postmortem. American Society of Animal Science Annual Meeting.
Effect of Chemical Sanitizations of Whole Fruit on Microbial Population and Quality of Fresh-Cut Cantaloupe -
Fan,X.,Annous,B.,Keskinen,L.,Zhuang, H.,Mattheis,J. 2009. Effect of Chemical sanitizations of whole fruit on microbial populations and quality of fresh-cut cabbage [abstract].Institute of Food Technologies Annual Meeting. Anaheim,CA.p.1
Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends -
Mckemie, R., Swanson, R.B., Savage, E.M., Zhuang, H. 2009. Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends. American Dietetic Association.
Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies -
Swanson, R.B., Mckemie, R., Savage, E.M., Zhuang, H. 2009. Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies. American Dietetic Association.
Prediction of chemical contaminants and food compositions by near infrared spectroscopy -
Zhuang, H. 2009. Prediction of chemical contaminants and food compositions by near infrared spectroscopy. Meeting Abstract.
Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling Reprint Icon -
Zhuang, H., Savage, E.M., Smith, D.P., Berrang, M.E. 2009. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling. Poultry Science. 88:1282-1291.
Development of vibrational spectroscopic methods to rapidly and non-destructively assess quality of chicken breast meat -
Zhuang, H., M., S., Trabelsi, S., Lawrence, K.C. 2009. Development of vibrational spectroscopic methods to rapidly and non-destructively assess quality of chicken breast meat. Meeting Abstract.
Comparison of near infrared spectra within broiler breast fillets deboned at different postmortem time -
Zhuang, H., Sohn, M., Windham, W.R., Himmelsbach, D.S. 2009. Comparison of near infrared spectra within broiler breast fillets deboned at different postmortem time. Annual Meeting of the Institute of Food Technologists.
Classification of broiler breast fillets according to storage and to freeze-thaw treatment using near infrared spectroscopy and multivariate analysis -
Sohn, M., Zhuang, H., Himmelsbach, D.S., Windham, W.R. 2009. Classification of broiler breast fillets according to storage and to feeze-thaw treatment using near infrared spectroscopy and multivariate analysis. Annual Meeting of the Institute of Food Technologists.
Effect of immersion chilling and air chilling on texture quality and cook yield of chicken breast tenderlion deboned for hours postmortem -
Zhuang, H., Savage, E.M., Smith, D., Berrang, M.E. 2009. Effect of immersion chilling and air chilling on texture quality and cook yield of chicken breast tenderlion deboned for hours postmortem. International Poultry Scientific Forum. 88(Suppl. 1):P215. 205.
Variation and pearson correlation coefficients of warner-bratzler shear force measurements within broiler breast fillets Reprint Icon -
Zhuang, H., Savage, E.M. 2009. Variation and pearson correlation coefficients of warner-bratzler shear force measurements within broiler breast fillets. Poultry Science. 88:214-220.
EFFECT OF DRY AIR CHILLING ON WARNER-BRATZLER SHEAR FORCE AND WATER-HOLDING CAPACITY OF BROILER MEAT DEBONED FOUR HOURS POSTMORTEM -
Zhuang, H., Savage, E.M., Smith, D.P., Berrang, M.E. 2008. Effect of dry air chilling on warner-bratzler shear force and water-holding capacity of broiler meat deboned four hours postmortem. International Journal of Poultry Science. 7(8):743-748.
Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment -
Zhuang, H., Savage, E.M. 2008. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment. Journal of Food Science. 73(8): S424-S430.
Sensory descriptive Profiles of Air and Water Chilled Broiler Breast Fillets -
Zhuang, H., Savage, E.M., Smith, D.P., Berrang, M.E. 2008. Sensory descriptive Profiles of Air and Water Chilled Broiler Breast Fillets. Poultry Science Association Meeting Abstract. 87(Suppl1):38.
Fruit and Vegetables -
The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter -
Berrang, M.E., Meinersmann, R.J., Smith, D.P., Zhuang, H. 2008. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter. Poultry Science. 87(5):992-998.
Effect of deboning time and cold storage on water-holding capacity of chicken breast meat -
Zhuang, H., Savage, E.M. 2008. Effect of deboning time and cold storage on water-holding capacity of chicken breast meat. International Poultry Scientific Forum, January 21-22, 2008.
Variation of Warner-Bratzler Shear Values Within Early-Deboned Broiler Breast Fillets -
Zhuang, H., Savage, E.M. 2008. Variation of Warner-Bratzler Shear Values Within Early-Deboned Broiler Breast Fillets. World Poultry Congress Proceedings.
A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in Athens, Georgia area -
Zhuang, H., Savage, E.M., Kays, S.E., Himmelsbach, D.S. 2007. A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in Athens, Georgia area. Journal of Food Quality. 30:1068-1082.
Dielectric Properties of Uncooked Chicken Breast Muscles from 10 to 1800 MHz -
Zhuang, H., Nelson, S.O., Trabelsi, S., Savage, E.M. 2008. Dielectric Properties of Uncooked Chicken Breast Muscles from 10 to 1800 MHz. Poultry Science. 86:2433-2440.
Effect of a Combi Oven Cooking Method on Results of Sensory Descriptive Analyses of Boneless Skinless Chicken Breast Fillets -
Zhuang, H., Savage, E.M. 2007. Effect of a Combi Oven Cooking Method on Results of Sensory Descriptive Analyses of Boneless Skinless Chicken Breast Fillets. Meeting Abstract.
Dielectric Spectroscopy of Fresh Chicken Breast Meat -
Nelson, S.O., Trabelsi, S., Zhuang, H. 2007. Dielectric Spectroscopy of Fresh Chicken Breast Meat. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE).
Dielectric Spectroscopy of Fresh Chicken Breast Meat -
Nelson, S.O., Trabelsi, S., Zhuang, H. 2007. Dielectric Spectroscopy of Fresh Chicken Breast Meat. ASABE Annual International Meeting.
Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets -
Zhuang, H., Liaw, I., Savage, E.M. 2007. Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets. National Meeting of Institute of Food Technologists/Food Expo.
Effect of deboning time and muscle type on dielectric properties of uncooked chicken breast muscles at 5 degrees C -
Zhuang, H., Nelson, S.O., Trabelsi, S., Savage, E.M. 2007. Effect of deboning time and muscle type on dielectric properties of uncooked chicken breast muscles at 5 degrees C. Joint Meeting of the ADSA, AMSA, ASAS and PSA.
A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in the northeast georgia area -
Zhuang, H., Savage, E.M., Kays, S.E., Himmelsbach, D.S. 2007. A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in the northeast georgia area. International Poultry Forum Proceedings.
Last Modified: 5/2/2016
Footer Content Back to Top of Page