Skip to main content
ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality & Safety Assessment Research » People & Locations » Hong Zhuang

Hong Zhuang (PhD)
Quality & Safety Assessment Research
Research Food Technologist

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

USDA, ARS
950 COLLEGE STATION RD
RBRRC
ATHENS, GA 30605
Projects
Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed
In-House Appropriated (D)
  Accession Number: 439244

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Texture and quality of chicken sausage formulated with woody breast meat Reprint Icon - (Peer Reviewed Journal)
Rigdon, M., Stelzleni, A., Mckee, R., Pringle, D., Bowker, B.C., Zhuang, H., Thippareddi, H. 2021. Texture and quality of chicken sausage formulated with woody breast meat. Poultry Science, 100: 100915. https://doi.org/10.1016/j.psj.2020.12.014.
Non-destructive Discrimination of Illicium Verum from Poisonous Adulterant Using Vis/NIR Hyperspectral Imaging Combined with Chemometrics Reprint Icon - (Peer Reviewed Journal)
Lu, Y., Wang, W., Ni, X., Zhuang, H. 2020. Non-destructive Discrimination of Illicium Verum from Poisonous Adulterant Using Vis/NIR Hyperspectral Imaging Combined with Chemometrics. Infrared Physics and Technology. 105: Article 103509. https://doi.org/10.1016/j.infrared.2020.103509.
Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities Reprint Icon - (Peer Reviewed Journal)
Yu, X., Feng, Y., Bowker, B.C., Zhuang, H. 2020. Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities. LWT - Food Science and Technology, 133: 110110, ISSN 0023-6438. https://doi.org/10.1016/j.lwt.2020.110110.
Comparison of three methods used for estimating cook loss in broiler breast meat Reprint Icon ()
Pang, B., Bowker, B.C., Zhuang, H., Yang, Y., Zhang, J. 2020. Comparison of three methods used for estimating cook loss in broiler breast meat. Poultry Science,99: 6287-6290, ISSN 0032-5791. https://doi.org/10.1016/j.psj.2020.08.038.
Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging Reprint Icon - (Peer Reviewed Journal)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Jiang, H. 2020. Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging. British Poultry Science. https://doi.org/10.1080/00071668.2020.1817326.
Bacterial community assessed by utilization of single carbon sources in broiler ground meat after treatment with an antioxidant, carnosine, and cold plasma Reprint Icon - (Peer Reviewed Journal)
Yeh, H., Line, J.E., Hinton Jr, A., Gao, Y., Zhuang, H. 2020. Bacterial community assessed by utilization of single carbon sources in broiler ground meat after treatment with an antioxidant, carnosine, and cold plasma. Journal of Food Protection, 83 (11): 1967–1973. https://doi.org/10.4315/JFP-20-063.
Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR - (Peer Reviewed Journal)
Pang, B., Bowker, B.C., Zhang, J., Yang, Y., Zhuang, H. 2020. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. LWT - Food Science and Technology. Food Control, volume 118, 107391.
Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm Reprint Icon - (Peer Reviewed Journal)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Bowker, B.C., Jiang, H., Pang, B. 2021. Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm. Journal of Food Engineering Volume 288, 110133. https://doi.org/10.1016/j.jfoodeng.2020.110133.
Texture characteristics of wooden breast fillets deboned at different postmortem times Reprint Icon - (Peer Reviewed Journal)
Tasoniero, G., Bowker, B.C., Zhuang, H. 2020. Texture characteristics of wooden breast fillets deboned at different postmortem times. Poultry Science 99(8):4096-4099. https://doi.org/10.1016/j.psj.2020.04.028.
Effect of electrical stimulation on qualitative characteristics of aged chicken carcasses: A comprehensive review Reprint Icon ()
Al-Hilphy, A.R., Al-Asadi, M.H., Al-Hmedawy, N.K., Zhuang, H. 2020. Effect of electrical stimulation on qualitative characteristics of aged chicken carcasses: A comprehensive review. Basrah Journal of Agricultural Science. https://doi.org/10.37077/25200860.2020.33.1.11.
Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition Reprint Icon - (Peer Reviewed Journal)
Baldi, G., Yen, C., Daughtry, M., Bodmer, J., Bowker, B.C., Zhuang, H., Petracci, M., Gerrard, D. 2020. Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition. Frontiers in Physiology. 10.3389/fphys.2020.00343.
Essential processing methods of hyperspectral images of agricultural and food products Reprint Icon - (Peer Reviewed Journal)
Jia, B., Wang, W., Ni, X., Lawrence, K.C., Zhuang, H., Yoon, S.C., Gao, Z. 2020. Essential processing methods of hyperspectral images of agricultural and food products. Chemometrics and Intelligent Laboratory Systems. 198:Article 103936. https://doi.org/10.1016/j.chemolab.2020.103936.
Biochemical and physicochemical changes in Spaghetti Meat chicken breast during refrigerated storage - (Abstract Only)
Tasoniero, G., Zhuang, H., Bowker, B.C. 2020. Biochemical and physicochemical changes in Spaghetti Meat chicken breast during refrigerated storage. International Poultry Scientific Forum. Poultry Science, 99(E-Suppl.1):8. (abstract M21).
Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat Reprint Icon - (Peer Reviewed Journal)
Zhang, J., Bowker, B.C., Yang, Y., Pang, B., Zhuang, H. 2020. Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat. LWT - Food Science and Technology. Volume 120, 108939 https://doi.org/10.1016/j.lwt.2019.108939.
Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets Reprint Icon - (Peer Reviewed Journal)
Pang, B., Bowker, B.C., Yang, Y., Zhang, J., Zhuang, H. 2020. Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets. Poultry Science 99(6):3292-3298. https://doi.org/10.1016/j.psj.2019.12.072.
Mild heat and freezing to lessen bacterial numbers on chicken liver Reprint Icon - (Peer Reviewed Journal)
Berrang, M.E., Cox Jr, N.A., Meinersmann, R.J., Bowker, B.C., Zhuang, H., Huff, H. 2020. Mild heat and freezing to lessen bacterial numbers on chicken liver. Journal of Applied Poultry Research 29(1):251-257. https://doi.org/10.1016/j.japr.2019.10.012.
Effect of Spaghetti Meat Abnormality on Broiler Chicken Breast Meat Composition and Technological Quality Reprint Icon - (Peer Reviewed Journal)
Tasoniero, G., Zhuang, H., Gamble, G.R., Bowker, B.C. 2020. Effect of Spaghetti Meat Abnormality on Broiler Chicken Breast Meat Composition and Technological Quality. Poultry Science 99(3):1724-1733. https://doi.org/10.1016/j.psj.2019.10.069.
The effect of rosemary extract and cold plasma treatments on bacterial community diversity in poultry ground meats Reprint Icon - (Peer Reviewed Journal)
Yeh, H., Line, J.E., Hinton Jr, A., Gao, Y., Zhuang, H. 2019. The effect of rosemary extract and cold plasma treatments on bacterial community diversity in poultry ground meats. Heliyon. 5:e02719. https://doi.org/10.1016/j.heliyon.2019.e02719.
Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon - (Peer Reviewed Journal)
Lou, J., Nasiru, M., Yan, W., Zhuang, H., Zhou, G., Zhang, J. 2019. Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon. LWT - Food Science and Technology. volume 117, 108606.
Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology Reprint Icon - (Peer Reviewed Journal)
Zhuang, H., Rothrock Jr, M.J., Line, J.E., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K. 2020. Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology. Innovative Food Science and Emerging Technologies. 66:e102477. https://doi.org/10.1016/j.ifset.2020.102477.
Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef Reprint Icon - (Peer Reviewed Journal)
Qian, J., Zhuang, H., Nasiru, M., Muhammad, U., Zhang, J., Yan, W. 2019. Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2019.102196.
The "Spaghetti meat" myopathy influences the composition and functionality of broiler breast meat - (Abstract Only)
Tasoniero, G., Zhuang, H., Bowker, B.C. 2019. The "Spaghetti meat" myopathy influences the composition and functionality of broiler breast meat. International Congress of Meat Science and Technology Proceedings. Proceedings of the 65th International Congress of Meat Science and Technology, pg 704, abstract #403.
Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef - (Peer Reviewed Journal)
Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Yang, Y. 2019. Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef. Journal of Food Analytical Methods. 12:2205-2215.
Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state - (Peer Reviewed Journal)
Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties - (Abstract Only)
Rigdon, M., Stelzleni, A., Bowker, B.C., Zhuang, H., Pringle, D., Thippareddi, H. 2019. Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties. American Meat Science Association Conference Reciprocal Proceedings. Proceedings of the Reciprocal Meat Conference, (abstract 100)..
A proposed mechanism for texture property of woody breast in broilers - (Abstract Only)
Welter, A., Wu, W., O'Quinn, T., Houser, T., Boyle, E., Chao, M., Boyle, D., Bowker, B.C., Zhuang, H. 2019. A proposed mechanism for texture property of woody breast in broilers. American Meat Science Association Conference Reciprocal Proceedings. Proceedings of the Reciprocal Meat Conference, (abstract 172)..
Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties Reprint Icon - (Peer Reviewed Journal)
Gao, Y., Zhuang, H., Yeh, H., Bowker, B.C., Zhang, J. 2019. Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties. Innovative Food Science and Emerging Technologies. 57:1-6. https://doi.org/10.1016/j.ifset.2019.05.007.
Prediction of quality attributes of chicken breast fillets by using hyperspectral imaging technique combined with deep learning algorithm Reprint Icon - (Proceedings)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Bowker, B.C., Jiang, H. 2019. Prediction of quality attributes of chicken breast fillets by using hyperspectral imaging technique combined with deep learning algorithm. ASABE Annual International Meeting. Paper No. 1901301. https://doi.org/10.13031/aim.201901301.
Texture characteristics of wooden breast fillets deboned at different times Reprint Icon - (Abstract Only)
Tasoniero, G., Bowker, B.C., Zhuang, H. 2019. Texture characteristics of wooden breast fillets deboned at different times. Poultry Science Association Meeting Abstract. https://doi.org/10.1016/j.psj.2020.03.032.
Effect of Spaghetti meat abnormality on the muscle protein composition of broiler breast meat Reprint Icon - (Abstract Only)
Bowker, B.C., Tasoniero, G., Zhuang, H. 2019. Effect of Spaghetti meat abnormality on the muscle protein composition of broiler breast meat. Poultry Science Association Meeting Abstract. https://doi.org/10.1016/j.psj.2019.10.069.
Preparation of a-tocopherol-chitosan nanoparticles/ chitosan/ montmorillonite film and the antioxidant efficiency on sliced dry-cured ham - (Peer Reviewed Journal)
Yan, W., Chen, W., Muhammad, U., Zhang, J., Zhuang, H., Zhou, G. 2019. Preparation of a-tocopherol-chitosan nanoparticles/ chitosan/ montmorillonite film and the antioxidant efficiency on sliced dry-cured ham. Food Control. 104, 132-138.
Texture analysis of wooden breast meat treated with exogenous proteases - (Abstract Only)
Tasoniero, G., Khaing, S., Zhuang, H., Bowker, B.C. 2019. Texture analysis of wooden breast meat treated with exogenous proteases. European Symposium on Quality of Poultry Meat. Proceedings of the XXIV European Symposium on the Quality of Poultry Meat. (abstract 0178).
In-package antimicrobial treatment of chicken breast meat with high voltage dielectric barrier discharge – Electric voltage effect - (Peer Reviewed Journal)
Zhuang, H., Rothrock Jr, M.J., Hiett, K.L., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K.M. 2019. In-package antimicrobial treatment of chicken breast meat with high voltage dielectric barrier discharge – Electric voltage effect. Journal of Applied Poultry Research. 28(4):801-807.
Use of blade tenderization to improve wooden breast meat texture Reprint Icon - (Peer Reviewed Journal)
Tasoniero, G., Bowker, B.C., Stelzleni, A., Zhuang, H., Rigdon, M., Thippareddi, H. 2019. Use of blade tenderization to improve wooden breast meat texture. Poultry Science. https://doi.org/10.3382/ps/pez163.
Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Li, Y., Yang, Y. 2019. Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat. Spectrochimica Acta. 213:118-126.
Relationship between attributes of woody breast and white striping myopathies in commercially processed broiler breast meat - (Peer Reviewed Journal)
Bowker, B.C., Zhuang, H., Yoon, S.C., Tasoniero, G., Lawrence, K.C. 2019. Relationship between attributes of woody breast and white striping myopathies in commercially processed broiler breast meat. Journal of Applied Poultry Research. 28(2):490-496.
Texture analysis of cooked woody breast meat by the temporal dominance of sensation (TDS) method - (Abstract Only)
Zhuang, H., Chatterjee, D., Bowker, B.C. 2019. Texture analysis of cooked woody breast meat by the temporal dominance of sensation (TDS) method. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):66. (abstract P218).
Effect of spaghetti meat abnormality on broiler chicken breast meat quality - (Abstract Only)
Tasoniero, G., Zhuang, H., Bowker, B.C. 2019. Effect of spaghetti meat abnormality on broiler chicken breast meat quality. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):68. (abstract P223).
Improving value and utlization of breast fillets with the wooden breast myopathy through further processing in hotdogs - (Abstract Only)
Thippareddi, H., Pringle, D., Stelzleni, A., Zhuang, H., Bowker, B.C. 2019. Improving value and utlization of breast fillets with the wooden breast myopathy through further processing in hotdogs. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):67. (abstract P221).
Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties - (Abstract Only)
Rigdon, M., Stelzleni, A., Bowker, B.C., Zhuang, H., Pringle, D. 2019. Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):9. (abstract M26).
Mild heat treatment of chicken livers to lessen Campylobacter contamination - (Abstract Only)
Huff, H., Berrang, M.E., Cox Jr, N.A., Zhuang, H., Bowker, B.C. 2019. Mild heat treatment of chicken livers to lessen Campylobacter contamination [abstract]. Meeting Abstract. 98(1):63-64.
In-package air cold plasma treatment of chicken-breast meat- treatment time effect Reprint Icon - (Peer Reviewed Journal)
Zhuang, H., Rothrock, M.J., Hiett, K.L., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K. 2019. In-package air cold plasma treatment of chicken-breast meat- treatment time effect. Journal of Food Quality. https://doi.org/10.1155/2019/1837351.
Effect of tapioca flour on physicochemical properties and sensory descriptive profiles of chicken breast meat patties - (Peer Reviewed Journal)
Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage - (Peer Reviewed Journal)
Huang, M., Wang, J., Zhuang, H., Yan, W., Zhao, J., Zhang, J. 2018. Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage. Meat Science. 149:107-113.
Inactivation kinetics of Salmonella typhimurium and Staphylococcus aureus in different media by dielectric barrier discharge non-thermal plasma - (Peer Reviewed Journal)
Huang, M., Zhuang, H., Wang, J., Yan, W., Zhao, J. 2018. Inactivation kinetics of Salmonella typhimurium and Staphylococcus aureus in different media by dielectric barrier discharge non-thermal plasma. Applied Sciences. 8:2027.
Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University Reprint Icon ()
Jiang, H., Wang, W., Ni, X., Zhuang, H., Yoon, S.C., Lawrence, K.C. 2018. Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University. NIR news (Near Infrared Reflectance News). 29(8):19-23. 10.1177/0960336018804755.
Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University - (Peer Reviewed Journal)
Jiang, H., Wang, W., Ni, X., Zhuang, H., Yoon, S.C., Lawrence, K.C. 2018. Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University. NIR news (Near Infrared Reflectance News). 29(8):19-23.
Evaluation of growth characteristics of Aspergillus parasiticus inoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging Reprint Icon - (Peer Reviewed Journal)
Chu, X., Wang, W., Ni, X., Zhao, X., Zhuang, H., Lawrence, K.C., Li, C. 2018. Evaluation of growth characteristics of Aspergillus parasiticus inoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging. Journal of Innovative Optical Health Sciences. 11(5). https:/10.1142/S1793545818500311.
Evaluation of growth characteristics of Aspergillus parasiticus inoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging - (Peer Reviewed Journal)
Chu, X., Wang, W., Ni, X., Zheng, H., Zhao, X., Zhuang, H., Lawrence, K.C., Li, C., Li, Y., Lu, C. 2019. Evaluation of growth characteristics of Aspergillus parasiticus inoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging. Journal of Innovative Optical Health Sciences. 11(5):Article 1850031 (15 pages).
Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system - (Peer Reviewed Journal)
Xiao, S., Zhuang, H., Zhou, G., Zhang, J. 2018. Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system. LWT - Food Science and Technology. 97:703-710.
The wooden breast condition results in surface discoloration of cooked broiler pectoralis major Reprint Icon - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C. 2018. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major. Poultry Science. 97:4458-4461. https://doi.org/10.3382/ps/pey284.
Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study Reprint Icon - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Li, Y., Lu, C., Li, N. 2018. Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: a preliminary study. Infrared Physics and Technology. https://doi.org/10.1016/j.infrared.2018.06.025.
Non-destructive assessment of cooking loss of fresh broiler breast fillets using shortwave infrared (SWIR) hyperspectral imaging Reprint Icon - (Proceedings)
Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Yang, Y., Jia, B. 2018. Non-destructive assessment of cooking loss of fresh broiler breast fillets using shortwave infrared (SWIR) hyperspectral imaging. ASABE Annual International Meeting. Paper No. 1800805. https://doi.org/10.13031/aim.201800805.
Visible and near infrared hyperspectral imaging for non-destructive grading and classification of chicken breast fillets Reprint Icon - (Proceedings)
Jia, B., Wang, W., Yoon, S.C., Zhuang, H., Yang, Y., Jiang, H. 2018. Visible and near infrared hyperspectral imaging for non-destructive grading and classification of chicken breast fillets. ASABE Annual International Meeting. Paper No. 1800826. https://doi.org/10.13031/aim.201800826.
Prediction of quality traits of chicken breast fillets by different spectral range of hyperspectral imaging Reprint Icon - (Proceedings)
Yang, Y., Wang, W., Yoon, S.C., Zhuang, H., Jiang, H., Jia, B. 2019. Prediction of quality traits of chicken breast fillets by different spectral range of hyperspectral imaging. ASABE Annual International Meeting. Paper No. 1800828. https://doi.org/10.13031/aim.201800828.
Sensory texture analysis of marinated and non-marinated wooden breast fillet portions - (Proceedings)
Zhuang, H., Bowker, B.C., Maxwell, A.C., Chatterjee, D., Adhikari, K. 2018. Sensory texture analysis of marinated and non-marinated wooden breast fillet portions. International Congress of Meat Science and Technology Proceedings. https://icomst-proceedings.helsinki.fi/index.php.
Relationship between the white striping and woody breast myopathies in broiler breast fillets - (Proceedings)
Bowker, B.C., Zhuang, H., Yoon, S.C. 2018. Relationship between the white striping and woody breast myopathies in broiler breast fillets. International Congress of Meat Science and Technology Proceedings. http://icomst-proceedings.helsinki.fi/papers/2018_10_19.pdf.
Relationship between the woody breast and white striping myopathies in broiler breast meat - (Abstract Only)
Bowker, B.C., Zhuang, H., Yoon, S.C. 2018. Relationship between the woody breast and white striping myopathies in broiler breast meat. Poultry Science Association Meeting Abstract. 97:223.
Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets Reprint Icon - (Peer Reviewed Journal)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Jiang, H. 2018. Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets. Applied Sciences. 8(4), 640. doi:10.3390/app8040640.
Marination and cooking performance of portioned broiler breast fillets with the woody breast condition - (Peer Reviewed Journal)
Bowker, B.C., Maxwell, A., Zhuang, H., Adhikari, K. 2018. Marination and cooking performance of portioned broiler breast fillets with the woody breast condition. Poultry Science. 97:2966-2970.
Descriptive sensory analysis of marinated and non-marinated woody breast fillet portions - (Peer Reviewed Journal)
Maxwell, A., Bowker, B.C., Zhuang, H., Chatterjee, D., Adhikari, K. 2018. Descriptive sensory analysis of marinated and non-marinated woody breast fillet portions. Poultry Science. 97:2971-2978.
Using a combination of spectral and textural data to measure water-holding capacity in fresh chicken breast fillets - (Peer Reviewed Journal)
Jia, B., Wang, W., Yoon, S.C., Zhuang, H., Li, Y. 2018. Using a combination of spectral and textural data to measure water-holding capacity in fresh chicken breast fillets. Applied Sciences. 8(3), p.343.
Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets Reprint Icon - (Peer Reviewed Journal)
Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Li, Y. 2018. Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets. Applied Sciences. doi:10.3390/app8020256.
Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Lawrence, K.C., Yang, Y., Jia, B. 2018. Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging. Meat Science. 139:82-90.
Quality assessment of intact chicken breast fillets using factor analysis with Vis/NIR spectroscopy Reprint Icon - (Peer Reviewed Journal)
Yang, Y., Zhuang, H., Yoon, S.C., Wang, W., Jiang, H., Jia, B., Li, C. 2018. Quality assessment of intact chicken breast fillets using factor analysis with Vis/NIR spectroscopy. Journal of Food Analytical Methods. https://doi.org/10.1007/s12161-017-1102-0.
Modified-atmosphere packaging for nonthermal processing of food – high CO2 package for fresh meat and produce Reprint Icon ()
Zhuang, H., Bowker, B.C., Barth, M.M., Zhang, J. 2018. Modified-atmosphere packaging for nonthermal processing of food – high CO2 package for fresh meat and produce. Packaging for Nonthermal Processing of Food, Second Edition. doi:10.1002/9781119126881.ch4.
Assessment of juiciness intensity of cooked chicken pectoralis major - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Savage, E.M. 2017. Assessment of juiciness intensity of cooked chicken pectoralis major. Journal of Nutrition and Food Sciences. 2017(6):1-9.
Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy Reprint Icon - (Peer Reviewed Journal)
Yang, Y., Zhuang, H., Yoon, S.C., Wang, W., Jiang, H., Jia, B. 2017. Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.09.148.
Monitoring of brown stink bug (Hemiptera: Pentatomidae) population dynamics in corn to predict its abundance using weather data - (Peer Reviewed Journal)
Ni, X., Cottrell, T.E., Buntin, G., Li, X., Wang, W., Zhuang, H. 2019. Monitoring of brown stink bug (Hemiptera: Pentatomidae) population dynamics in corn to predict its abundance using weather data. Insect Science. 26:536-544.
Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time - (Peer Reviewed Journal)
Wang, J., Zhuang, H., Lawrence, K.C., Zhang, J. 2017. Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time. Journal of Applied Microbiology. 124:1212-1219.
Feasibility of using near-infrared (NIR) spectroscopy for quantitative detection of Kojic Acid in wheat flour - (Peer Reviewed Journal)
Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y. 2017. Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat. British Poultry Science. 58(6):673-680.
Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets - (Proceedings)
Jia, B., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y., Jiang, H., Chu, X., Zhao, X., Kimuli, D. 2017. Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets. ASABE Annual International Meeting. doi:10.13031/aim.201700733.
Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method - (Proceedings)
Yang, Y., Yoon, S.C., Zhuang, H., Wang, W., Jiang, H. 2017. Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method. ASABE Annual International Meeting. DOI:10.13031/aim.201700728.
Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy - (Proceedings)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y. 2017. Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy. ASABE Annual International Meeting. DOI:10.13031/aim.201700732.
Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances Reprint Icon - (Peer Reviewed Journal)
Zhao, X., Zhuang, H., Yoon, S.C., Dong, Y., Wang, W., Zhao, W. 2017. Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances. Journal of Food Quality. Volume 2017, Article ID 6370739, 16 pgs. https://doi.org/10.1155/2017/6370739.
In-package cold plasma treatment of raw meat - (Proceedings)
Zhuang, H., Rothrock, M.J., Hiett, K.L., Gamble, G.R., Lawrence, K.C., Bowker, B.C. 2017. In-package cold plasma treatment of raw meat. International Congress of Meat Science and Technology Proceedings. http://icomst-proceedings.helsinki.fi/papers/2017_11_07.pdf
Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition - (Proceedings)
Bowker, B.C., Maxwell, A., Zhuang, H. 2017. Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition. International Congress of Meat Science and Technology Proceedings. http://icomst-proceedings.helsinki.fi/papers/2017_03_30.pdf.
Influence of the woody breast condition on the marination and quality of intact and portioned broiler breast fillets. - (Abstract Only)
Bowker, B.C., Maxwell, A., Zhuang, H. 2017. Influence of the woody breast condition on the marination and quality of intact and portioned broiler breast fillets.Proceedings of the European Symposium on Quality of Poultry Meat. 74.
Impact of low atmosphere pressure stunning of broilers on breast skin Salmonella and Campylobacter post-defeathering and breast fillet meat quality - (Abstract Only)
Bourassa, D.V., Bowker, B.C., Zhuang, H., Buhr, R.J. 2017. Impact of low atmosphere pressure stunning of broilers on breast skin Salmonella and Campylobacter post-defeathering and breast fillet meat quality [abstract]. European Symposium on Quality of Poultry Meat. p. 52.
Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat - (Peer Reviewed Journal)
Bowker, B.C., Zhuang, H. 2017. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat. Poultry Science. 96(9):3482-3488.
Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition - (Peer Reviewed Journal)
Sanchez Brambila, G.Y., Chatterjee, D., Bowker, B.C., Zhuang, H. 2017. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poultry Science. 96(9):3489-3494.
Novel deboning method of chilled broiler carcasses (prior to evisceration) and its effect on meat quality - (Abstract Only)
Thippareddi, H., Rincon, A., Bowker, B.C., Zhuang, H., Buhr, R.J. 2017. Novel deboning method of chilled broiler carcasses (prior to evisceration) and its effect on meat quality [abstract]. Poultry Science Association Meeting Abstract. 96(1):572P. p. 207.
Predicting color traits of intact broiler breast fillets using visible and infrared-light - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W. 2017. Predicting color traits of intact broiler breast fillets using visible and infrared-light. Journal of Food Analytical Methods. 10:3443-3451.
The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat ()
Zhuang, H., Bowker, B.C. 2017. The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat. Atlas of Science. http://atlasofscience.org/ Accessed April, 2017.
The woody breast condition affects the surface color of cooked broiler breast fillets - (Abstract Only)
Zhuang, H., Bowker, B.C. 2017. The woody breast condition affects the surface color of cooked broiler breast fillets. Poultry Science Association Meeting Abstract. 96:85.
Relationships between instrumental texture measurements and subjective woody breast condition scores - (Abstract Only)
Zhuang, H., Bowker, B.C., Yoon, S.C. 2017. Relationships between instrumental texture measurements and subjective woody breast condition scores. Poultry Science Association Meeting Abstract. 96:85.
Woody breast affects the marination and cooking performance of portioned broiler breast fillets - (Abstract Only)
Bowker, B.C., Maxwell, A., Zhuang, H. 2017. Woody breast affects the marination and cooking performance of portioned broiler breast fillets. Poultry Science Association Meeting Abstract. 96(1):86.
Effect of the woody breast condition on the color characteristics of cooked broiler breast meat - (Abstract Only)
Zhuang, H., Bowker, B.C. 2017. Effect of the woody breast condition on the color characteristics of cooked broiler breast meat. Proceedings of the XXIII European Symposium on Quality of Poultry Meat. 55-56.
Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality - (Peer Reviewed Journal)
Bourassa, D.V., Bowker, B.C., Zhuang, H., Wilson, K.M., Harris, C.E., Buhr, R.J. 2017. Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality. Poultry Science. 96(9):3495-3501. doi:10.3382/ps/pex120.
Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging - (Peer Reviewed Journal)
Jia, B., Zhuang, H., Yoon, S.C., Wang, W., Li, C. 2017. Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging. Journal of Food Engineering. 208:57-65.
Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Berrang, M.E., Meinersmann, R.J., Buhr, R.J. 2017. Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat. Journal of Applied Poultry Research. 26(3):431-436. doi.org/10.3382/japr/pfx012.
Woody breast condition in broiler breast meat - (Proceedings)
Bowker, B.C., Zhuang, H. 2017. Woody breast condition in broiler breast meat. Midwest Poultry Federation Proceedings. midwestpoultry.com/wp-content/uploads/Bowker-Brian.pdf.
Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core–shell nanoparticles - (Peer Reviewed Journal)
Yang, L., Yan, W., Wang, H., Zhuang, H., Zhang, J. 2017. Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core–shell nanoparticles. RSC Advances. 7:11355-11361.
Measurement of soy contents in ground beef using near-infrared spectroscopy - (Peer Reviewed Journal)
Jiang, H., Zhuang, H., Sohn, M., Wang, W. 2017. Measurement of soy contents in ground beef using near-infrared spectroscopy. Applied Sciences. 7(1):97. doi:10.3390/app7010097.
In-package cold plasma inactivation of pathogenic and spoilage bacteria commonly found on raw chicken carcasses - (Peer Reviewed Journal)
Rothrock Jr, M.J., Zhuang, H., Lawrence, K.C., Bowker, B.C., Gamble, G.R., Hiett, K.L. 2016. In-package cold plasma inactivation of pathogenic and spoilage bacteria commonly found on raw chicken carcasses. Current Microbiology. 74(2):149-158.
Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage - (Peer Reviewed Journal)
Sanchez Brambila, G.Y., Bowker, B.C., Chatterjee, D., Zhuang, H. 2018. Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage. Poultry Science. 97:1762-1767.
Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets - (Peer Reviewed Journal)
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 - (Abstract Only)
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. - (Abstract Only)
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. - (Abstract Only)
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 - (Proceedings)
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. http://icomst-proceedings.helsinki.fi/papers/ 2016_09_02.pdf
WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT - (Proceedings)
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].
Instrumental texture characteristics of broiler pectoralis major with the woody breast condition - (Peer Reviewed Journal)
Chatterjee, D., Zhuang, H., Bowker, B.C., Rincon, A.M., Sanchez Brambila, G.Y. 2016. Instrumental texture characteristics of broiler pectoralis major with the woody breast condition. Poultry Science. 95:2449-2454.
Inactivation of spoilage bacteria in package by dielectric barrier discharge atmospheric cold plasma - treatment time effects - (Peer Reviewed Journal)
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 Food Bioprocess Technol. doi: 10.1007/s11947-016-1746-6.
Comparison of sensory descriptive texture attributes of broiler breast fillets with different degree of white striping - (Peer Reviewed Journal)
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. 95(10):2472-2476.
Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major - (Abstract Only)
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 Reprint Icon - (Proceedings)
Yoon, S.C., Bowker, B.C., Zhuang, H. 2016. Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment. Proceedings for Electronic Imaging Meeting. https://doi.org/10.2352/ISSN.2470-1173.2016.14.IPMVA-380.
Impact of white striping on functionality attributes of broiler breast meat - (Peer Reviewed Journal)
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. - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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. - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
Wang, Y., Li, F., Zhuang, H., Li, L., Chen, X., Zhang, 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(3):547-555.
Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (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.
Relationship between meat juiciness intensity scores during chewing - (Proceedings)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (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.
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 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 - (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.
Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
Zhuang, H., Savage, E.M. 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(11): 3003-3009.
Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw - (Peer Reviewed Journal)
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 - (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.
Effect of thawing methods on cook yield of frozen broiler breast fillets deboned at different postmortem times - (Abstract Only)
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 - (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.
Photocatalytic degradation of methylene blue and inactivation of gram-negative bacteria by TiO2 nanoparticles in aqueous suspension - (Peer Reviewed Journal)
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. - (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.
Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service - (Abstract Only)
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 - (Abstract Only)
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 - (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.
Effects of Broiler Pectoralis Major Size on Sensory Descriptive Flavor and Texture Profiles of Cooked Meat - (Abstract Only)
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 - (Proceedings)
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 - (Abstract Only)
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 - (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.
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 [abstract]. Poultry Science Association Meeting Abstract. 91(Suppl. 1)70 p.25-26.
Impact of broiler slaughter scalding method on processing wastewater stream - (Abstract Only)
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 [abstract]. Poultry Science Meeting. 91(suppl. 1):69. p.25.
Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield - (Abstract Only)
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 [abstract]. 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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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.
Modified atmosphere packaging (MAP) impacts on organic Chinese red raspberry (Rubus idaeus L.) fruit on quality and active components over postharvest storage - (Abstract Only)
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 - (Abstract Only)
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.
Deboning time effect on sensory descriptive flavor profiles of cooked broiler pectoralis major - (Abstract Only)
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.
Classification of broiler breast filets according to deboning time using near infrared spectroscopy and multivariate analysis - (Abstract Only)
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.
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.
Quality effects of sugar replacement with alternative sweetener blends in lean yellow-shortened cupcakes over a 4-day storage period - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Proceedings)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Abstract Only)
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 ()
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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.
Classification of broiler breast fillets according to storage and to freeze-thaw treatment using near infrared spectroscopy and multivariate analysis - (Abstract Only)
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.
Comparison of near infrared spectra within broiler breast fillets deboned at different postmortem time - (Abstract Only)
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.
Effect of immersion chilling and air chilling on texture quality and cook yield of chicken breast tenderlion deboned for hours postmortem - (Abstract Only)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
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.
Variation of Warner-Bratzler Shear Values Within Early-Deboned Broiler Breast Fillets - (Proceedings)
Zhuang, H., Savage, E.M. 2008. Variation of Warner-Bratzler Shear Values Within Early-Deboned Broiler Breast Fillets. World Poultry Congress Proceedings.
Effect of deboning time and cold storage on water-holding capacity of chicken breast meat - (Abstract Only)
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.
A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in Athens, Georgia area - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Proceedings)
Nelson, S.O., Trabelsi, S., Zhuang, H. 2007. Dielectric Spectroscopy of Fresh Chicken Breast Meat. ASABE Annual International Meeting.
Dielectric Spectroscopy of Fresh Chicken Breast Meat - (Proceedings)
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).
Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets - (Abstract Only)
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 - (Abstract Only)
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 - (Abstract Only)
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.