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.
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.
Patel, J.R., Solomon, M.B. 2008. Inactivation and injury of pathogenic bacteria by hydrodynamic pressure treatment [abstract]. Institute of Food Technologists Book of Abstracts. Paper No. 052-17.
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.
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.
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.
Patel, J.R., Sanglay, G.C., Solomon, M.B. 2007. Hydrodynamic pressure processing and antimicrobials for control of Listeria monocytogenes on frankfurters [abstract]. Institute of Food Technologists. Paper No. 98-29.
Sharma, M., Kniel, K.E., Shearer, A., Solomon, M.B., Hoover, D. 2007. Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses [abstract]. International Association for Food Protection Program and Abstract Book. p. 238.
Nou, X., Delgado, J., Patel, J.R., Sharma, M., Solomon, M.B. 2007. Prevalence of Salmonella, Campylobacter and Listeria on retail organic and kosher poultry products [abstract]. International Association for Food Protection Program and Abstract Book. p. 157.
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.
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.
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.
Arguello, A., Castro, N., Capote, J., Solomon, M.B. 2007. The influence of artificial rearing and live weight at slaughter on kid carcass characteristics. Journal of Animal and Veterinary Advances 6(1):20-25.
Mccleod, K.E., Baldwin, R.L., Solomon, M.B., Baumann, R.G. 2007. Influence of ruminal and postruminal carbohydrate infusion on visceral organ mass and adipose tissue accretion in growing beef steers. Journal of Animal Science. 85:2256-2270.
Patel, J.R., Sanglay, G.C., Sharma, M., Solomon, M.B. 2007. Combining antimicrobials with hydrodynamic pressure processing for control of listeria monocytogenes on frankfurters. Journal of Muscle Foods 18:1-18.
Lakshmikanth, A., Moxley, G., Mallikarjunan, P., Patel, J.R., Solomon, M.B. 2006. Modeling of textural changes in beef loins subjected to hydrodynamic pressure [abstract]. ASABE Annual International Meeting. Paper No. 066093. July 9-12, 2006, Portland, Oregon.
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.
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.
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.
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.
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.
Patel, J.R., Solomon, M.B. 2005. Attachment of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes to beef and inactivation using hydrodynamic pressure processing. Proceedings of International Society for Optical Engineering, 5996: 59961E1:E6.
Mitchell, A.D., Scholz, A.M., Solomon, M.B. 2005. Estimation of body composition of pigs by a near-infrared interactance probe technique. Archive of Animal Breeding. 49(1):580-591.
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.
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.
Eastridge, J.S., Solomon, M.B. 2005. A method to evaluate shear force measurements from various instruments. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. T18.
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.
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.
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.
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.
Eastridge, J.S., Gozora, A.R., Solomon, M.B. 2005. Effect of thawing methods on yield and tenderness of beef loin steaks [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 97-4. Available: http://ift.confex.com/ift/2005/boa.htm
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
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.
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.
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.
Holzer, Z., Berry, B.W., Williams Campbell, A.M., Spanier, A., Solomon, M.B. 2004. Effect of koshering and hydrodynamic pressure on beef color, odor and microbial loads. Journal of Muscle Foods. 15:69-82.
BALDWIN, R.L., MCLEOD, K., CAPUCO, A.V., SOLOMON, M.B., HARMON, D. INFLUENCE OF RUMINAL AND POSTRUMINAL CARBOHYDRATE INFUSION ON VISCERAL ORGAN MASS AND ADIPOSE TISSUE ACCRETION IN GROWING BEEF STEERS. JOURNAL OF ANIMAL SCIENCE. 2002.
MARUYAMA, K., SOLOMON, M.B., PROUDMAN, J.A. EFFECTS OF CYSTEAMINE ON GROWTH HORMONE, WEIGHT GAIN, FEED CONSUMPTION, AND BODY COMPOSITION OF TURKEYS. Meiji Univeristy Agriculture Research Bulletin. 2002. v. 131. p. 37-46.
SCHILLING, M.W., CLAUS, J.R., MARRIOTT, N.G., SOLOMON, M.B., EIGEL, W.N., WANG, H. NO EFFECT OF HYDRODYNAMIC SHOCK WAVE ON PROTEIN FUNCTIONALITY OF BEEF MUSCLE. JOURNAL OF FOOD SCIENCE. 2002. v. 67. p. 335-340.