Projects

NEW TECHNOLOGIES TO IMPROVE AND ASSESS MEAT QUALITY IN MUSCLE FOODS Appropriated (D)   Accession Number: 408697

Publications

Measuring Meat Texture - (Book/Chapter) - (22-May-08)

Effects of postmortem aging and hydrodynamic pressure processing on sarcoplasmic proteins and beef tenderness - (Peer Reviewed Journal) - (01-May-08)

Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality - (Peer Reviewed Journal) - (21-Apr-08)

Muscle type influences u-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro - (Abstract)

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 - (Abstract)

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 - (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)

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)

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)

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)

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)

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/Symposium)

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)

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)

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.

INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON TENDERNESS AND MUSCLE PROTEINS IN BEEF STRIP LOINS - (Abstract)

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.

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.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS ISOLATED FROM BEEF STRIP LOINS - (Abstract)

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.

EFFECT OF INTERCHANGING COMPONENTS OF THE WARNER-BRATZLER APPARATUS ON TEXTURE PARAMETERS OF VARIOUS FOOD PRODUCTS - (Abstract)

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.

HYDRODYNAMIC PRESSURE PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY - (Book/Chapter)

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/Symposium)

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)

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.