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)

Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses - (Peer Reviewed Journal)

Sharma, M., Shearer, A., Hoover, D., Liu, M., Solomon, M.B., Kniel, K. 2008. Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses. Innovative Food Science and Emerging Technologies. 9:418-422.

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

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.

Meat Products, Hydrodynamic Pressure Processing - (Book/Chapter)

Solomon, M.B., Liu, M., Callahan, J.A. 2008. Meat Products, Hydrodynamic Pressure Processing. Kirk-Othmer Encyclopedia of Chemical Technology. 5th edition. Hoboken, NJ: John Wiley & Sons, Inc. Vol. 27(12):1-5.

Accuracy, precision and response time of consumer fork, remote digital probe and disposable indicator thermometers for cooked ground beef patties and chicken breasts - (Peer Reviewed Journal) - (14-May-07)

Accuracy, precision and response time of consumer bimetal and digital thermometers for cooked ground beef patties and chicken breasts - (Peer Reviewed Journal) - (14-May-07)

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.

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.

Tenderness improvement in fresh or frozen-thawed beef steaks treated with hydrodynamic pressure processing - (Peer Reviewed Journal)

Solomon, M.B., Liu, M., Patel, J.R., Paroczay, E.W., Eastridge, J.S., Coleman, S.W. 2008. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing. Journal of Muscle Foods. 19:98-109.

Accuracy of consumer fork, remote, and digital probe thermometers in cooked ground beef patties and chicken breasts - (Abstract)

Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2007. Accuracy of consumer fork, remote, and digital probe thermometers in cooked ground beef patties and chicken breasts [abstract]. USDA Annual Food Safety Research Planning Meeting.

Accuracy of consumer bimetal and digital thermometers in cooked ground beef patties and chicken breasts - (Abstract)

Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2007. Accuracy of consumer bimetal and digital thermometers in cooked ground beef patties and chicken breasts [abstract]. USDA Annual Food Safety Research Planning Meeting.

ACCURACY AND RESPONSE TIME OF CONSUMER DIGITAL THERMOMETERS IN COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS - (Abstract)

Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2006. Accuracy and response time of consumer digital thermometers in cooked ground beef patties and chicken breasts [abstract]. American Meat Science Association 59th Reciprocal Meat Conference Proceedings. Paper No. 42P. 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.

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.

A RESEARCH NOTE: HYDRODYNAMIC PRESSURE PROCESSED BEEF SEMITENDINOSUS MUSCLE USING A STEEL REFLECTOR BOWL - (Peer Reviewed Journal)

Callahan, J.A., Berry, B.W., Solomon, M.B., Liu, M. 2006. A research note: hydrodynamic pressure processed beef semitendinosus muscle using a steel reflector bowl. Journal of Muscle Foods. 17:105-113.

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.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING ON THE SURVIVAL OF ESCHERICHIA COLI O157:H7 IN GROUND BEEF - (Peer Reviewed Journal)

Podolak, R., Solomon, M.B., Patel, J.R., Liu, M. 2006. Effect of hydrodynamic pressure processing on the survival of Escherichia coli O157:H7 in ground beef. Innovative Food Science and Emerging Technologies 7:28-31.

ACCURACY AND RESPONSE TIME OF AN INSTANT-READ DIGITAL PROBE THERMOMETER IN COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS - (Proceedings/Symposium) - (13-Jul-05)

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 TREATMENT BEFORE PROCESSING ON PORK HAM QUALITY - (Proceedings/Symposium)

Callahan, J.A., Liu, M., Solomon, M.B. 2005. Effect of hydrodynamic pressure treatment before processing on pork ham quality. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. T61.

USE OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION TO TENDERIZE TOP ROUNDS FROM BRAHMAN CATTLE - (Peer Reviewed Journal)

Liu, M., Solomon, M.B., Vinyard, B.T., Callahan, J.A., Patel, J.R., West, R., Chase, C.C. 2006. Use of hydrodynamic pressure processing and blade tenderization to tenderize top rounds from brahman cattle. Journal of Muscle Foods. 17:79-91.

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.

EFFECT OF HYDRODYNAMIC PRESSURE, BLADE TENDERIZATION OR THEIR COMBINATION ON SHEAR FORCE AND COLLAGEN SOLUBILITY IN TOP ROUNDS FROM BRAHMAN CATTLE - (Abstract)

Eastridge, J.S., Liu, M., Vinyard, B.T., Solomon, M.B., Kandhari, P., Callahan, J.A. 2005. Effect of hydrodynamic pressure, blade tenderization or their combination on shear force and collagen solubility in top rounds from Brahman cattle [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 89F-5. Available: http://ift.confex.com/ift/2005/boa.htm

EFFECT OF HYDRODYNAMIC PRESSURE TREATMENT ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS - (Peer Reviewed Journal)

Patel, J.R., Williams Campbell, A.M., Liu, M., Solomon, M.B. 2005. Effect of hydrodynamic pressure treatment on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks. Journal of Muscle Foods. 16:342-353.

TENDERIZATION OF BRAHMAN TOP ROUNDS BY HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION - (Abstract)

Liu, M.N., Callahan, J.A., Solomon, M.B., Vinyard, B.T., Patel, J.R. 2004. Tenderization of brahman top rounds by hydrodynamic pressure processing and blade tenderization [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:52.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS - (Abstract)

Patel, J.R., Williams-Campbell, A., Liu, M.N., Solomon, M.B. 2004. Effect of hydrodynamic pressure processing on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:66.

TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STRIP LOINS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING - (Abstract)

Solomon, M.B., Liu, M.N., Patel, J.R., Paroczay, E.W., Eastridge, J.S. 2004. Tenderness improvement in fresh or frozen/thawed beef strip loins treated with hydrodynamic pressure processing [abstract]. Journal of Animal Science. 82(Suppl. 1):18.

EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON BEEF TOP ROUNDS - (Abstract)

Liu, M.N., Solomon, M.B., Patel, J.R., Vinyard, B.T., Callahan, J.A. 2004. Effects of hydrodynamic pressure processing and blade tenderization on beef top rounds [abstract]. BARC Poster Day. Paper No. 42.

HYDRODYNAMIC PRESSURE PROCESSING, BLADE TENDERIZATION, AND FOOD SAFETY - (Abstract)

Patel, J.R., Williams-Campbell, A.M., Liu, M.N., Solomon, M.B. 2004. Hydrodynamic pressure processing, blade tenderization, and food safety [abstract]. BARC Poster Day. Paper No. 46.