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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality & Safety Assessment Research » Research » Research Project #429688

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality & Safety Assessment Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties - (Peer Reviewed Journal)

Prediction of Douglas-Fir lumber properties: comparison between a benchtop near-infrared spectrometer and hyperspectral imaging system - (Peer Reviewed Journal)
Schimleck, L., Dahlen, J., Yoon, S.C., Lawrence, K.C., Jones, P.D. 2018. Prediction of Douglas-Fir lumber properties: comparison between a benchtop near-infrared spectrometer and hyperspectral imaging system. Applied Sciences. 8(12):2602.

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.

Measuring dielectric properties for sensing foreign material in peanuts - (Proceedings)
Julrat, S., Trabelsi, S. 2019. Measuring dielectric properties for sensing foreign material in peanuts. IEEE Sensors Journal. 19(5):1756-1766.

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.

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., 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.

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 - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C. 2018. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major. Poultry Science. 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.

Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets - (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)
Maxwell, A., Bowker, B.C., 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.

Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets - (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.

Modified-atmosphere packaging for nonthermal processing of food – high CO2 package for fresh meat and produce - (Book / Chapter)
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.

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.

Developments in our understanding of water-holding capacity - (Book / Chapter)
Bowker, B.C. 2017. Developments in our understanding of water-holding capacity. Book Chapter. 77-113.

Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances - (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.

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.

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.

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 - (Popular Publication)
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.

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.

Emerging meat quality defects in the broiler industry - (Other)
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.

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.

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..

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.

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)

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.

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.

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.