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                    U.S. DEPARTMENT OF AGRICULTURE
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ARS Home Southeast Area Athens, Georgia U.S. National Poultry Research Center Quality and Safety Assessment Research Unit People & Locations







Brian Christopher Bowker

                                                                (PhD)
                        Quality and Safety Assessment Research Unit

                        




                        
                        Research Food Technologist
                        Phone: (706) 546-3610
                        
                        
                        Fax: (706) 546-3607(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsSmart Optical Sensing of Food Hazards and Elimination of Non-Nitrofurazone Semicarbazide in Poultry
                                                    In-House Appropriated
                                                                    (D)Accession Number: 439723Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed
                                                    In-House Appropriated
                                                                    (D)Accession Number: 439244Addressing Critical Poultry Industry Challenge through Creating Value for Chicken Breast Meat with Myopathies
                                                    Reimbursable Cooperative Agreement
                                                                    (R)Accession Number: 439631USDA ARS Research Apprenticeship Program at University of Texas at Arlington
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 442862Sustainable Poultry Processing Research
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 443081Poultry Processing Research and Innovation
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 444800**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Impact of broiler carcass orientation after slaughter on breast meat quality when evaluating delayed processing

- (Abstract Only)Reduced ribonucleotide reductase RRM2 subunit expression increases DNA damage and mitochondria dysfunction in woody breast chickens
                                                        

- (Peer Reviewed Journal)Shakeri, M., Choi, J., Harris, C., Buhr, R.J., Kong, B.C., Zhuang, H., Bowker, B.C. 2024. Reduced ribonucleotide reductase RRM2 subunit expression increases DNA damage and mitochondria dysfunction in woody breast chickens. Genetics. https://doi.org/10.2460/ajvr.23.12.0283.Characterizing the spatial distribution of woody breast condition in broiler breast fillet by compression force measurement
                                                        

- (Peer Reviewed Journal)Parajuli, P., Yoon, S.C., Zhuang, H., Bowker, B.C. 2023. Characterizing the spatial distribution of woody breast condition in broiler breast fillet by compression force measurement. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-023-02330-8.Alternative slaughter procedures: on-farm slaughter and transport system for broilers

- (Proceedings)Potential role of ribonucleotide reductase enzyme in mitochondria function and woody breast condition in broiler chickens
                                                        

- (Peer Reviewed Journal)Shakeri, M., Kong, B.C., Zhuang, H., Bowker, B.C. 2023. Potential role of ribonucleotide reductase enzyme in mitochondria function and woody breast condition in broiler chickens. Animals. https://doi.org/10.3390/ani13122038.Transformation of muscle to meat during poultry processing

- (Abstract Only)Bowker, B.C., Zhuang, H. 2023. Transformation of muscle to meat during poultry processing. Poultry Science Association Meeting Abstract. 102/251.Effects of delayed broiler carcass processing on breast meat quality

- (Abstract Only)Bowker, B.C., Zhuang, H. 2023. Effects of delayed broiler carcass processing on breast meat quality. Poultry Science Association Meeting Abstract. 102/246.Water characteristics in broiler pectoralis major during postmortem aging and storage

- (Abstract Only)Zhuang, H., Choi, J., Bowker, B.C., Buhr, R.J., Kim, W., Kong, B.C. 2023. Water characteristics in broiler pectoralis major during postmortem aging and storage. Meeting Abstract. 102/163-164.Potential role of ribonucleotide reductase enzyme in mitochondria function and woody breast in broiler chickens

- (Abstract Only)Shakeri, M., Kong, B.C., Zhuang, H., Bowker, B.C. 2023. Potential role of ribonucleotide reductase enzyme in mitochondria function and woody breast in broiler chickens. Poultry Science Association Meeting Abstract. 102/141.Impact of delayed carcass processing on broiler breast meat quality

- (Proceedings)Bowker, B.C., Zhuang, H., Buhr, R.J., Kiepper, B., Daley, W., Samoylov, A. 2023. Impact of delayed carcass processing on broiler breast meat quality. International Congress of Meat Science and Technology Proceedings. 450.Microbiota on the surface of footpads and meat quality of broiler chickens with different footpad dermatitis scores

- (Abstract Only)Choi, J., Goo, D., Kong, B.C., Bowker, B.C., Zhuang, H., Kim, W. 2023. Microbiota on the surface of footpads and meat quality of broiler chickens with different footpad dermatitis scores. Meeting Abstract. 102/120-121.Effects of citrus fiber on texture properties of chicken nugget batter made with wooden breast

- (Proceedings)Nawaz, M., Bowker, B.C., Mcdonald, J., Thippareddi, H., Stelzleni, A. 2023. Effects of citrus fiber on texture properties of chicken nugget batter made with wooden breast. International Congress of Meat Science and Technology Proceedings. 363.Characterization and expression analyses of chicken oncomodulin genes and association with breast myopathies in broilers

- (Abstract Only)Kong, B.C., Shakeri, M., Choi, J., Zhuang, H., Bowker, B.C. 2023. Characterization and expression analyses of chicken oncomodulin genes and association with breast myopathies in broilers. Poultry Science Association Meeting Abstract. 102/139.Proteomics of enriched mitochondria from postmortem meat with woody breast myopathy

- (Abstract Only)Kong, B.C., Bottje, W., Owens, C., Shakeri, M., Choi, J., Zhuang, H., Bowker, B.C. 2023. Proteomics of enriched mitochondria from postmortem meat with woody breast myopathy. Poultry Science Association Meeting Abstract. 102/198.Effect of Meat Temperature on Moisture Loss and Water Properties in Broiler Pectoralis Major with The Woody Breast Condition

- (Proceedings)Zhuang, H., Pang, B., Bowker, B.C. 2023. Effect of Meat Temperature on Moisture Loss and Water Properties in Broiler Pectoralis Major with The Woody Breast Condition. International Congress of Meat Science and Technology Proceedings. 60.Nutritional strategies to improve meat quality and body composition in the challenging conditions of broiler production: A review
                                                        

- (Review Article)Choi, J., Kong, B.C., Bowker, B.C., Zhuang, H., Kim, W. 2023. Nutritional strategies to improve meat quality and body composition in the challenging conditions of broiler production: A review. Animals. https://doi.org/10.3390/ani13081386.Changes in components of T2 relaxation in chicken breast meat after slaughtering

- (Abstract Only)Zhuang, H., Choi, J., Bowker, B.C., Kim, W. 2023. Changes in components of T2 relaxation in chicken breast meat after slaughtering. Meeting Abstract. 102/251.Effects of tannic acid supplementation on growth performance, gut health, and meat production and quality of broiler chickens raised in floor pens for 42 days
                                                        

- (Peer Reviewed Journal)Choi, J., Liu, G., Goo, D., Wang, J., Bowker, B.C., Zhuang, H., Kim, W. 2022. Effects of tannic acid supplementation on growth performance, gut health, and meat production and quality of broiler chickens raised in floor pens for 42 days. Frontiers in Physiology. https://doi.org/10.3389/fphys.2022.1082009.Evaluation of visible spectroscopy and low-1 field nuclear magnetic resonance techniques for predicting defects in broiler breast fillets
                                                        

- (Peer Reviewed Journal)Pang, B., Bowker, B.C., Yu, X., Sun, J., Zhuang, H. 2022. Evaluation of visible spectroscopy and low-1 field nuclear magnetic resonance techniques for predicting defects in broiler breast fillets. Journal of Food Engineering.  https://doi.org/10.1016/j.foodcont.2022.109386.4-oxo-2-nonenal (4-ONE) induced degradation of bovine skeletal muscle proteins
                                                        

- (Peer Reviewed Journal)Klein, L., Phillips, D., Kong, F., Bowker, B.C., Mohan, A. 2022. 4-oxo-2-nonenal (4-ONE) induced degradation of bovine skeletal muscle proteins. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.2c05550.Relationship between water-holding capacity and T2 parameters in poultry breast meat

- (Abstract Only)Temporal sensory flavor profiles of ground chicken breast meat patties containing grape pomace

- (Abstract Only)Quality defects associated with poultry muscle development:  spaghetti meat

- (Book / Chapter)Tasoniero, G., Bowker, B. 2022. Quality defects associated with poultry muscle development:  spaghetti meat. In: Petracci, M., Estevez, M., editors. Improving Poultry Meat Quality. Cambridge, UK: Burleigh Dodds Science Publishing Limited. p. 319-341.Relationship between water-holding capacity and water property parameters in woody breast meat

- (Abstract Only)Zhuang, H., Zhang, J., Bowker, B.C. 2022. Relationship between water-holding capacity and water property parameters in woody breast meat [abstract]. Poultry Science Association Meeting. Paper No. 475P.Effects of almond hulls on growth performance, carcass yield, and breast fillet meat quality in broilers raised in floor pens

- (Abstract Only)Wang, J., Singh, A.K., Chol, J., Bowker, B.C., Zhuang, H., Kim, W.K. 2022. Effects of almond hulls on growth performance, carcass yield, and breast fillet meat quality in broilers raised in floor pens [abstract]. Poultry Science Association Meeting. Paper No. 243.Profiling commercial ready-to-eat chicken nuggets using traditional descriptive analysis and temporal dominance of sensations analysis

- (Abstract Only)Biochemical and physicochemical changes in spaghetti meat during refrigerated storage of chicken breast
                                                        

- (Peer Reviewed Journal)Tasoniero, G., Zhuang, H., Bowker, B.C. 2022. Biochemical and physicochemical changes in spaghetti meat during refrigerated storage of chicken breast. Frontiers in Physiology. https://doi.org/10.3389/fphys.2022.894544.Water properties and marinade uptake in broiler pectoralis major with the woody breast condition
                                                        

- (Peer Reviewed Journal)Zhang, J., Bowker, B.C., Yang, Y., Pang, B., Yu, X., Tasoniero, G., Zhuang, H. 2022. Water properties and marinade uptake in broiler pectoralis major with the woody breast condition. Food Chemistry. Volume 391:133230. https://doi.org/10.1016/j.foodchem.2022.133230.Effects of interaction between in-package dielectric barrier discharge and high CO2 anaerobic atmosphere on quality of raw poultry meat

- (Abstract Only)An investigation of the altered textural property in woody breast myopathy using an integrative omics approach
                                                        

- (Peer Reviewed Journal)Welter, A.A., Wu, W., Maurer, R., O'Quinn, T.G., Chao, M.D., Boyle, D.L., Geisbrecht, E.R., Hartson, S.D., Bowker, B.C., Zhuang, H. 2022. An investigation of the altered textural property in woody breast myopathy using an integrative omics approach. Frontiers in Physiology. https://doi.org/10.3389/fphys.2022.860868.Development of imaging system for online detection of chicken meat with wooden breast condition
                                                        

- (Peer Reviewed Journal)Yoon, S.C., Bowker, B.C., Zhuang, H., Lawrence, K.C. 2022. Development of imaging system for online detection of chicken meat with wooden breast condition. Sensors. 22(3):1036. https://doi.org/10.3390/s22031036.Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli and total aerobic bacterial contamination on chicken liver
                                                        

- (Peer Reviewed Journal)Berrang, M.E., Gamble, G.R., Bowker, B.C., Meinersmann, R.J., Cox Jr, N.A., Knapp, S.W. 2021. Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli and total aerobic bacterial contamination on chicken liver. Journal of Applied Poultry Research.  https://doi.org/10.1016/j.japr.2021.100212.Effects of different antioxidants on quality of meat patties treated with in-package cold plasma
                                                        

- (Peer Reviewed Journal)Gao, Y., Yeh, H., Bowker, B.C., Zhuang, H. 2021. Effects of different antioxidants on quality of meat patties treated with in-package cold plasma. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2021.102690.Evaluation of Multi Blade Shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy
                                                        

- (Peer Reviewed Journal)Zhang, J., Zhuang, H., Bowker, B.C., Stelzleni, A.M., Yang, Y., Pang, B., Gao, Y., Thippareddi, H. 2021. Evaluation of Multi Blade Shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy. Poultry Science. https://doi.org/10.1016/j.psj.2021.101123.Texture and quality of chicken sausage formulated with woody breast meat
                                                        

- (Peer Reviewed Journal)Rigdon, M., Stelzleni, A., Mckee, R., Pringle, D., Bowker, B.C., Zhuang, H., Thippareddi, H. 2021. Texture and quality of chicken sausage formulated with woody breast meat. Poultry Science, 100: 100915. https://doi.org/10.1016/j.psj.2020.12.014.Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities
                                                        

- (Peer Reviewed Journal)Yu, X., Feng, Y., Bowker, B.C., Zhuang, H. 2020. Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities. LWT - Food Science and Technology, 133: 110110, ISSN 0023-6438. https://doi.org/10.1016/j.lwt.2020.110110.Comparison of three methods used for estimating cook loss in broiler breast meat
                                                        

- (Research Notes)Pang, B., Bowker, B.C., Zhuang, H., Yang, Y., Zhang, J. 2020. Comparison of three methods used for estimating cook loss in broiler breast meat. Poultry Science,99: 6287-6290, ISSN 0032-5791. https://doi.org/10.1016/j.psj.2020.08.038.Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR

- (Peer Reviewed Journal)Pang, B., Bowker, B.C., Zhang, J., Yang, Y., Zhuang, H. 2020. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. LWT - Food Science and Technology. Food Control, volume 118, 107391.Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm
                                                        

- (Peer Reviewed Journal)Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Bowker, B.C., Jiang, H., Pang, B. 2021. Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm. Journal of Food Engineering Volume 288, 110133. https://doi.org/10.1016/j.jfoodeng.2020.110133.Texture characteristics of wooden breast fillets deboned at different postmortem times
                                                        

- (Peer Reviewed Journal)Tasoniero, G., Bowker, B.C., Zhuang, H. 2020. Texture characteristics of wooden breast fillets deboned at different postmortem times. Poultry Science 99(8):4096-4099. https://doi.org/10.1016/j.psj.2020.04.028.Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition
                                                        

- (Peer Reviewed Journal)Baldi, G., Yen, C., Daughtry, M., Bodmer, J., Bowker, B.C., Zhuang, H., Petracci, M., Gerrard, D. 2020. Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition. Frontiers in Physiology. 10.3389/fphys.2020.00343.Physicochemical properties of beef tongue as a value-added meat product
                                                        

- (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 Volume 88, 103433. 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
                                                        

- (Peer Reviewed Journal)Zhang, J., Bowker, B.C., Yang, Y., Pang, B., Zhuang, H. 2020. Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat. LWT - Food Science and Technology. Volume 120, 108939 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
                                                        

- (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 99(6):3292-3298. https://doi.org/10.1016/j.psj.2019.12.072.Mild heat and freezing to lessen bacterial numbers on chicken liver
                                                        

- (Peer Reviewed Journal)Berrang, M.E., Cox Jr, N.A., Meinersmann, R.J., Bowker, B.C., Zhuang, H., Huff, H. 2020. Mild heat and freezing to lessen bacterial numbers on chicken liver. Journal of Applied Poultry Research 29(1):251-257. https://doi.org/10.1016/j.japr.2019.10.012.Effect of Spaghetti Meat Abnormality on Broiler Chicken Breast Meat Composition and Technological Quality
                                                        

- (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 99(3):1724-1733. https://doi.org/10.1016/j.psj.2019.10.069.Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology
                                                        

- (Peer Reviewed Journal)Zhuang, H., Rothrock Jr, M.J., Line, J.E., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K. 2020. Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology. Innovative Food Science and Emerging Technologies. 66:e102477. https://doi.org/10.1016/j.ifset.2020.102477.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
                                                        

- (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.Prediction of quality attributes of chicken breast fillets by using hyperspectral imaging technique combined with deep learning algorithm
                                                        

- (Proceedings)Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Bowker, B.C., Jiang, H. 2019. Prediction of quality attributes of chicken breast fillets by using hyperspectral imaging technique combined with deep learning algorithm. ASABE Annual International Meeting. Paper No. 1901301. https://doi.org/10.13031/aim.201901301.Effect of Spaghetti meat abnormality on the muscle protein composition of broiler breast meat
                                                        

- (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
                                                        

- (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)Zhuang, H., Rothrock Jr, M.J., Hiett, K.L., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K.M. 2019. In-package antimicrobial treatment of chicken breast meat with high voltage dielectric barrier discharge – Electric voltage effect. Journal of Applied Poultry Research. 28(4):801-807.Use of blade tenderization to improve wooden breast meat texture
                                                        

- (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
                                                        

- (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
                                                        

- (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
                                                        

- (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.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.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.pdfInfluence 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

- (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.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

- (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.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.pdfInstrumental 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)Yoon, S.C., Bowker, B.C., Zhuang, H. 2016. Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment. Proceedings for Electronic Imaging Meeting. https://doi.org/10.2352/ISSN.2470-1173.2016.14.IPMVA-380.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

- (Book / Chapter)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

- (Book / Chapter)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

- (Book / Chapter)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

- (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)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.


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