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Brian Christopher Bowker (PhD)
Quality & Safety Assessment Research
Research Food Technologist

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

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
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. 2020. Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2020.110133.
Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition - (Peer Reviewed Journal)
Physicochemical properties of beef tongue as a value-added meat product Reprint Icon - (Peer Reviewed Journal)
Warren, S., Bowker, B.C., Mohan, A. 2020. Physicochemical properties of beef tongue as a value-added meat product. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2020.103433.
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. 2019. Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat. LWT - Food Science and Technology. 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. 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. 2019. Mild heat and freezing to lessen bacterial numbers on chicken liver. Journal of Applied Poultry Research. 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. https://doi.org/10.1016/j.psj.2019.10.069.
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.
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.
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.
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.
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)
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.
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.
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).
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).
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).
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).
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)
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.
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.
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 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.
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.
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.
Developments in our understanding of water-holding capacity ()
Bowker, B.C. 2017. Developments in our understanding of water-holding capacity. Book Chapter. 77-113.
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.
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
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.
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.
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.
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.
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.
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.
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.
Emerging meat quality defects in the broiler industry ()
Bowker, B.C. 2016. Emerging Meat Quality Defects in the Broiler Industry. WATT Poultry USA.
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.
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 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..
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].
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
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.
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 - (Proceedings)
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.
Recovery of consciousness in broilers following combined dc and ac stunning - (Abstract Only)
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. - (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.
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.
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.
Muscle fiber characteristics of broiler breast fillets with the wooden breast condition. - (Abstract Only)
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 - (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.
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..
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.
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..
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..
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.
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. In: Jaiswal, A.K., editor. Impact on Product Attributes. Cleveland, OH: CRC Press. p. 251-270.
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.
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.
Measurement of muscle exudate protein composition as an indicator of beef tenderness - (Peer Reviewed Journal)
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 - (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.
Effect of pH and postmortem aging on protein extraction from broiler breast muscle - (Peer Reviewed Journal)
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 - (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.
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.
Use of laser induced breakdown spectroscopy for the analysis of poultry products - (Abstract Only)
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing - (Peer Reviewed Journal)
Zuckerman, H., Bowker, B.C., Eastridge, J.S., Solomon, M.B. 2013. Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing. Meat Science. 95(3):603-607.
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.
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.
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.
Meat science and muscle biology symposium: In utero factors that influence postnatal muscle growth, carcass composition, and meat quality - (Peer Reviewed Journal)
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 - (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.
Breast muscle tissue characteristics in growing broilers - (Abstract Only)
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 - (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.
Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements - (Peer Reviewed Journal)
Bowker, B.C., Eastridge, J.S., 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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
Bowker, B.C., Callahan, J.A., Solomon, M.B. 2010. Effects of hydrodynamic pressure processing on the marination and quality of turkey breast muscle. Poultry Science. 89:1744-1749.
Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins - (Peer Reviewed Journal)
Bowker, B.C., Liu, M., Callahan, J.A., Solomon, M.B. 2010. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins. Journal of Food Science. 75(4):S237-S244.
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 - (Peer Reviewed Journal)
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 - (Peer Reviewed Journal)
Bowker, B.C., Liu, M., Eastridge, J.S., Callahan, J.A., Paroczay, E.W., Solomon, M.B. 2010. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality. Journal of Muscle Foods. 21(2):379-398.
Effects of postmortem aging and hydrodynamic pressure processing on sarcoplasmic proteins and beef tenderness - (Peer Reviewed Journal)
Application of HDP before or after marination to improve the quality of pork loins - (Abstract Only)
Callahan, J.A., Liu, M., Bowker, B.C., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Application of HDP before or after marination to improve the quality of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 63.
Muscle type influences u-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro - (Abstract Only)
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.
Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle - (Peer Reviewed Journal)
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 - (Abstract Only)
Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2008. Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle [abstract]. Journal of Animal Science. Vol. 86, E-Suppl. 2, p. 43.
Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins - (Abstract Only)
Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 92.
Sarcomere length influences u-calpain mediated proteolysis of troponin-T - (Abstract Only)
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 - (Abstract Only)
Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 094-05.
Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins - (Peer Reviewed Journal)
Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins. Journal of Muscle Foods. 19:74-97.
Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins - (Peer Reviewed Journal)
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 - (Abstract Only)
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 - (Proceedings)
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 - (Abstract Only)
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 - (Abstract Only)
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 - (Peer Reviewed Journal)
Bowker, B.C., Liu, M., Solomon, M.B., Eastridge, J.S., Fahrenholz, T., Vinyard, B.T. 2007. Effects of hydrodynamic pressure processing and blade tenderization on intramuscular collagen and tenderness-related protein characteristics of top rounds from Brahman cattle. Journal of Muscle Foods 18(1):35-55.
INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON TENDERNESS AND MUSCLE PROTEINS IN BEEF STRIP LOINS - (Abstract Only)
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 - (Abstract Only)
Callahan, J.A., Liu, M., Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2006. Effect of interchanging components of the Warner-Bratzler apparatus on texture parameters of various food products [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-03. June 24-28, 2006, Orlando, Florida.
EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS ISOLATED FROM BEEF STRIP LOINS - (Abstract Only)
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 - (Proceedings)
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 - (Abstract Only)
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.