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United States Department of Agriculture

Agricultural Research Service

Related Topics

Brian Christopher Bowker
Quality & Safety Assessment Research
Chemistry

Phone: (706) 546-3610
Fax: (706) 546-3607
Room 421

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 -
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 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..
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].
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.
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.
Recovery of consciousness in broilers following combined dc and ac stunning -
Bourassa, D.V., Bowker, B.C., Buhr, R.J. 2016. Recovery of consciousness in broilers following combined dc and ac stunning. Poultry International Exposition [abstract]. 94:(E-Suppl.1)M23:8.
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.
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.
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.
Muscle fiber characteristics of broiler breast fillets with the wooden breast condition. -
Bowker, B.C., Vimini, R. 2015. Muscle fiber characteristics of broiler breast fillets with the wooden breast condition.. Poultry Science Association Meeting Abstract. VOLUME 94(E-Suppl. 1), page 169-170. [abstract 519P].
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.
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..
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.
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..
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..
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.
Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products -
Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2016. Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products. Book Chapter. Impact on Product Attributes. Editor A.K. Jaiswal. CRC Press-Taylor & Francis Group. pages 251-270.
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.
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.
Measurement of muscle exudate protein composition as an indicator of beef tenderness -
Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2014. Measurement of muscle exudate protein composition as an indicator of beef tenderness. Journal of Food Science. 79(7):C1292-C1297.
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.
Effect of pH and postmortem aging on protein extraction from broiler breast muscle -
Eady, M.B., Samuel, D., Bowker, B.C. 2014. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poultry Science. 93:1825-1833.
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.
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.
Use of laser induced breakdown spectroscopy for the analysis of poultry products -
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing -
Zuckerman, H., Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2013. Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing. Meat Science. 95(3):603-607.
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.
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.
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.
Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality -
Bowker, B.C. 2013. Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality. Journal of Animal Science. 91(3):1417-1418.
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.
Breast muscle tissue characteristics in growing broilers -
Bowker, B.C., Solomon, M.B., Vimini, B., Lee, B. 2012. Breast muscle tissue characteristics in growing broilers. Poultry Science Association Meeting Abstract. 91:472.
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.
Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing -
Bowker, B.C., Fahrenholz, T.M., Sarnoski, P.J., Solomon, M.B. 2012. Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing. Journal of Food Science. 77(6):C594-C602.
Tenderization of beef loins using a high efficiency sparker -
Bowker, B.C., Schaefer, R.B., Grapperhaus, M.J., Solomon, M.B. 2011. Tenderization of beef loins using a high efficiency sparker. Innovative Food Science and Emerging Technologies. 12:135-141.
Utilization of sparker induced pressure waves to tenderize meat -
Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements -
Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2011. Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements. Journal of Food Science. 76:S210-S216.
Effect of rapid thawing on the meat quality attributes of USDA Select beef strip loin steaks -
Eastridge, J.S., Bowker, B.C. 2011. Effect of rapid thawing on the meat quality attributes of USDA Select beef strip loin steaks. Journal of Food Science. 76(2):S156-S162.
Effects of hydrodynamic pressure processing on the marination and quality of turkey breast muscle Reprint Icon -
Bowker, B.C., Callahan, J.A., Solomon, M.B. 2010. Effects of hydrodynamic pressure processing on the marination and quality of turkey breast muscle. Poultry Science. 89:1744-1749.
Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins Reprint Icon -
Bowker, B.C., Liu, M., Callahan, J.A., Solomon, M.B. 2010. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins. Journal of Food Science. 75(4):S237-S244.
Aging/tenderization mechanisms -
Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2010. Aging/tenderization mechanisms. In: Toldra, F., editor. Handbook of Meat Processing. Ames, IA: Wiley-Blackwell. p. 87-104.
Sarcomere Length Influences u-calpain Mediated Proteolysis Reprint Icon -
Weaver, A., Bowker, B.C., Gerrard, D. 2009. Sarcomere Length Influences u-calpain Mediated Proteolysis. Journal of Animal Science. 87:2096-2103.
Measuring Meat Texture -
Solomon, M.B., Eastridge, J.S., Paroczay, E.W., Bowker, B.C., Liu, M. 2008. Measuring Meat Texture. In: Nollet, L., Toldra, F., editors. Handbook of Muscle Foods Analysis. Boca Raton, FL: CRC Press. p. 479-502.
Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality Reprint Icon -
Bowker, B.C., Liu, M., Eastridge, J.S., Callahan, J.A., Paroczay, E.W., Solomon, M.B. 2010. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality. Journal of Muscle Foods. 21(2):379-398.
Effects of postmortem aging and hydrodynamic pressure processing on sarcoplasmic proteins and beef tenderness -
Muscle type influences u-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro -
Weaver, A., Bowker, B.C., Gerrard, D. 2008. Muscle type influences u-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 45.
Application of HDP before or after marination to improve the quality of pork loins -
Callahan, J.A., Liu, M., Bowker, B.C., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Application of HDP before or after marination to improve the quality of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 63.
Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle -
Weaver, A., Bowker, B.C., Gerrard, D. 2008. Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle. Journal of Animal Science. 86(8):1925-1932.
Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle -
Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2008. Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle [abstract]. Journal of Animal Science. Vol. 86, E-Suppl. 2, p. 43.
Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins -
Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 92.
Sarcomere length influences u-calpain mediated proteolysis of troponin-T -
Weaver, A.D., Bowker, B.C., Gerrard, D.E. 2007. Sarcomere length influences u-calpain mediated proteolysis of troponin-T [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 16.
Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins -
Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 094-05.
Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins -
Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins. Journal of Muscle Foods. 19:74-97.
Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins -
Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins. Journal of Muscle Foods. 19:175-193.
Sarcomeric thick and thin filament overlap influences postmortem proteolysis -
Weaver, A.D., Jouault, L., Bowker, B.C., Grant, A.L., Gerrard, D.E. 2007. Sarcomeric thick and thin filament overlap influences postmortem proteolysis [abstract]. Midwestern Section of the American Society of Animal Science Proceedings. Paper No. 120.
Sol-gel immobilized luciferase-based ATP biosensor for meat quality determination in postmortem pig muscle -
Weaver, A.D., Jedlicka, S.S., Rickus, J.L., Bowker, B.C., Gerrard, D.E. 2006. Sol-gel immobilized luciferase-based ATP biosensor for meat quality determination in postmortem pig muscle. International Congress of Meat Science and Technology Proceedings. p. 279-280. August 13-18, 2006, Dublin, Ireland.
INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON MYOFIBRILLAR PROTEINS AND TENDERNESS IN FRESH BEEF STRIP LOINS -
Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Influence of hydrodynamic pressure processing and aging on myofibrillar proteins and tenderness in fresh beef strip loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 52P. June 18-21, 2006, Champaign, Illinois.
SARCOMERE LENGTH INFLUENCES IN VITRO CALPAIN-INDUCED PROTEOLYSIS OF BEEF MYOFIBRILS -
Weaver, A.D., Bowker, B.C., Gerrard, D.E. 2006. Sarcomere length influences in vitro calpain-induced proteolysis of beef myofibrils [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 16P. June 18-21, 2006, Champaign, Illinois.
EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON INTRAMUSCULAR COLLAGEN AND TENDERNESS-RELATED PROTEIN CHARACTERISTICS OF TOP ROUNDS FROM BRAHMAN CATTLE -
Bowker, B.C., Liu, M., Solomon, M.B., Eastridge, J.S., Fahrenholz, T., Vinyard, B.T. 2007. Effects of hydrodynamic pressure processing and blade tenderization on intramuscular collagen and tenderness-related protein characteristics of top rounds from Brahman cattle. Journal of Muscle Foods 18(1):35-55.
INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON TENDERNESS AND MUSCLE PROTEINS IN BEEF STRIP LOINS -
Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Solomon, M.B. 2006. Influence of hydrodynamic pressure processing and aging on tenderness and muscle proteins in beef strip loins [abstract]. BARC Poster Day. Paper No. 4.
EFFECT OF INTERCHANGING COMPONENTS OF THE WARNER-BRATZLER APPARATUS ON TEXTURE PARAMETERS OF VARIOUS FOOD PRODUCTS -
Callahan, J.A., Liu, M., Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2006. Effect of interchanging components of the Warner-Bratzler apparatus on texture parameters of various food products [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-03. June 24-28, 2006, Orlando, Florida.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS ISOLATED FROM BEEF STRIP LOINS -
Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins isolated from beef strip loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-22. June 24-28, 2006, Orlando, Florida.
HYDRODYNAMIC PRESSURE PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY -
Solomon, M.B., Liu, M., Patel, J.R., Bowker, B.C., Sharma, M. 2006. Hydrodynamic Pressure Processing to Improve Meat Quality and Safety. In: Nollet, L.M.L., Toldra, F., editors. Advanced Technologies for Meat Processing. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 219-244.
BLADE TENDERIZATION AND HYDRODYNAMIC PRESSURE PROCESSING EFFECTS ON PROTEIN CHARACTERISTICS IN TOP ROUNDS FROM BRAHMAN CATTLE -
Bowker, B.C., Liu, M., Fahrenholz, T.M., Callahan, J.A., Vinyard, B.T., Solomon, M.B. 2005. Blade tenderization and hydrodynamic pressure processing effects on protein characteristics in top rounds from brahman cattle. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. Th52.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON PROTEIN CHARACTERISTICS IN TOP ROUNDS FROM BRAHMAN CATTLE -
Bowker, B.C., Liu, M., Fahrenholz, T.M., Callahan, J.A., Vinyard, B.T., Solomon, M.B. 2005. Effect of hydrodynamic pressure processing and blade tenderization on protein characteristics in top rounds from brahman cattle [abstract]. BARC Poster Day. Paper No. 35.
Last Modified: 5/2/2016
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