B. Bowker

发表

assessment of juiciness intensity of cooked chicken pectoralis major

H. Zhuang, B. Bowker, E. Savage, 2017 .

Developments in Our Understanding of Water-Holding Capacity

B. Bowker, 2017 .

Toward a Fusion of Optical Coherence Tomography and Hyperspectral Imaging for Poultry Meat Quality Assessment

Seung-Chul Yoon, Hong Zhuang, B. C. Bowker, 2016 .

Development of Imaging System for Online Detection of Chicken Meat with Wooden Breast Condition

K. Lawrence, Seung-Chul Yoon, H. Zhuang, 2022, Sensors.

Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition

H. Zhuang, K. Adhikari, B. Bowker, 2018, Poultry science.

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

K. Lawrence, K. Keener, G. Gamble, 2019, Journal of Food Quality.

An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

E. Geisbrecht, S. Hartson, T. O’Quinn, 2022, Frontiers in Physiology.

Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

A. Stelzleni, H. Zhuang, H. Thippareddi, 2021, Poultry science.

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

D. Gerrard, J. W. Lamkey, A. L. Grant, 2001 .

Relationship between muscle exudate protein composition and broiler breast meat quality.

H. Zhuang, B. Bowker, 2013, Poultry science.

Prediction of Quality Attributes of Chicken Breast Fillets by Using Hyperspectral Imaging Technique Combined with Deep Learning Algorithm

Seung-Chul Yoon, Wei Wang, Hongzhe Jiang, 2019, 2019 Boston, Massachusetts July 7- July 10, 2019.

Multi-sensor data fusion for detection of woody breast myopathy in the poultry industry (Conference Presentation)

Kurt C. Lawrence, Seung-Chul Yoon, B. C. Bowker, 2019, Sensing for Agriculture and Food Quality and Safety XI.

Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle.

D. Gerrard, A. Weaver, B. Bowker, 2008, Journal of animal science.

Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle.

D. Gerrard, A. Weaver, B. Bowker, 2008 .

Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition.

Y. Yang, H. Zhuang, B. Pang, 2020, Poultry science.

In-Package Inactivation of Pathogenic and Spoilage Bacteria Associated with Poultry Using Dielectric Barrier Discharge-Cold Plasma Treatments

K. Lawrence, G. Gamble, M. Rothrock, 2016, Current Microbiology.

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

Jianhao Zhang, H. Zhuang, B. Bowker, 2019, Innovative Food Science & Emerging Technologies.

Atmosphere packaging for nonthermal processing of food

Jianhao Zhang, H. Zhuang, M. Barth, 2018 .

Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils.

D. Gerrard, D. Swartz, A. L. Grant, 2004, Meat science.

Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets.

G. Gamble, H. Zhuang, B. Bowker, 2016, Poultry science.

Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition

D. Gerrard, H. Zhuang, M. Petracci, 2020, Frontiers in Physiology.

Mild heat and freezing to lessen bacterial numbers on chicken liver

H. Zhuang, R. Meinersmann, M. Berrang, 2020 .

Evaluation of visible spectroscopy and low-field nuclear magnetic resonance techniques for screening the presence of defects in broiler breast fillets

H. Zhuang, B. Pang, B. Bowker, 2022, Food Control.

Water properties and marinade uptake in broiler pectoralis major with the woody breast condition.

Xiang Yu, H. Zhuang, B. Pang, 2022, Food chemistry.

Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR

H. Zhuang, B. Pang, B. Bowker, 2020 .

Effect of Tapioca Flour on Physicochemical Properties and Sensory Descriptive Profiles of Chicken Breast Meat Patties

H. Zhuang, B. Bowker, D. Chatterjee, 2019, Journal of Applied Poultry Research.

Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation.

D. Gerrard, D. Swartz, A. L. Grant, 2005, Meat science.

Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrils.

D. Gerrard, A. Weaver, B. Bowker, 2009, Journal of animal science.

Measurement of muscle exudate protein composition as an indicator of beef tenderness.

M. Solomon, B. Bowker, J. S. Eastridge, 2014, Journal of food science.

Impact of eliminating the carcass chilling step in the production of pre‐cooked chicken breast meat1

R. J. Buhr, H. Zhuang, R. Meinersmann, 2017 .

Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets

R. J. Buhr, H. Zhuang, B. Bowker, 2014 .

Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing.

M. Solomon, Paul J. Sarnoski, B. Bowker, 2012, Journal of food science.

EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY

M. Solomon, B. Bowker, E. Paroczay, 2010 .

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS

M. Solomon, B. Bowker, E. Paroczay, 2008 .

EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON INTRAMUSCULAR COLLAGEN AND TENDERNESS‐RELATED PROTEIN CHARACTERISTICS OF TOP ROUNDS FROM BRAHMAN CATTLE*

M. Solomon, B. Vinyard, B. Bowker, 2007 .

Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.

H. Zhuang, D. Samuel, B. Bowker, 2014, Poultry science.

In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

K. Lawrence, K. Keener, G. Gamble, 2019 .

Hydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat Products

M. Solomon, B. Bowker, J. S. Eastridge, 2016 .

Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.

M. Solomon, B. Bowker, M. Liu, 2010, Journal of food science.

Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing.

M. Solomon, B. Bowker, J. S. Eastridge, 2013, Meat science.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS OF BEEF STRIP LOINS

M. Solomon, B. Bowker, E. Paroczay, 2008 .

Hydrodynamic Pressure Processing to Improve Meat Quality and Safety

M. Solomon, Manan Sharma, B. Bowker, 2006 .

Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.

M. Solomon, B. Bowker, J. Callahan, 2010, Poultry science.

Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

H. Zhuang, B. Pang, B. Bowker, 2020 .

Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat

Y. Yang, H. Zhuang, B. Pang, 2020, Poultry science.

Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

H. Zhuang, B. Bowker, H. Yeh, 2021 .

Measuring Meat Texture

M. Solomon, B. Bowker, E. Paroczay, 2008 .

Use of gelatin gels as a reference material for performance evaluation of meat shear force measurements.

M. Solomon, B. Bowker, J. S. Eastridge, 2011, Journal of food science.

Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions.

D. Gerrard, D. Swartz, A. L. Grant, 2004, Meat science.

Early postmortem electrical stimulation simulates PSE pork development.

J. E. Hammelman, J C Forrest, D E Gerrard, 2003, Meat science.

Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes.

D. Gerrard, A. L. Grant, B. Bowker, 1999, Meat science.

Muscle metabolism and PSE pork

D. Gerrard, J. Forrest, A. L. Grant, 2000 .

Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli and total aerobic bacterial contamination on chicken liver

G. Gamble, R. Meinersmann, M. Berrang, 2021, Journal of Applied Poultry Research.

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast conditionc1

H. Zhuang, B. Bowker, D. Chatterjee, 2017, Poultry science.

Use of blade tenderization to improve wooden breast meat texture2.

A. Stelzleni, H. Zhuang, H. Thippareddi, 2019, Poultry science.

Freezing‐thawing and sub‐sampling influence the marination performance of chicken breast meatc1

H. Zhuang, B. Bowker, 2017, Poultry science.

Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy.

H. Zhuang, S. Hawkins, H Zhuang, 2014, Poultry Science.

Effect of pH and postmortem aging on protein extraction from broiler breast muscle.

D. Samuel, B. Bowker, M. Eady, 2014, Poultry science.

Effect of pH and postmortem aging on protein extraction from broiler breast muscle 1

D. Samuel, B. Bowker, M. Eady, 2014 .

Texture and quality of chicken sausage formulated with woody breast meat

A. Stelzleni, H. Zhuang, H. Thippareddi, 2020, Poultry science.

Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times

H. Zhuang, B. Bowker, G. Tasoniero, 2020, Poultry science.

The wooden breast condition results in surface discoloration of cooked broiler pectoralis major2

H. Zhuang, B. Bowker, 2018, Poultry science.

Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4°C and ‐20°C*

H. Zhuang, B. Bowker, D. Chatterjee, 2018, Poultry science.

Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition.

H. Zhuang, A. Rincon, B. Bowker, 2016, Poultry science.

Impact of white striping on functionality attributes of broiler breast meat1.

H. Zhuang, B. Bowker, 2016, Poultry Science.

Physicochemical properties of beef Tongue as a value-added meat product

A. Mohan, B. Bowker, Sarah E. Warren, 2020 .

Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.

B. Bowker, J. S. Eastridge, 2011, Journal of food science.

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality1

G. Gamble, H. Zhuang, B. Bowker, 2020, Poultry science.

Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state1.

H. Zhuang, B. Bowker, 2019, Poultry science.

Descriptive sensory analysis of marinated and non‐marinated wooden breast fillet portions1

H. Zhuang, K. Adhikari, B. Bowker, 2018, Poultry science.

Relationships Between Attributes of Woody Breast and White Striping Myopathies in Commercially Processed Broiler Breast Meat1

K. Lawrence, H. Zhuang, B. Bowker, 2019, Journal of Applied Poultry Research.

Muscle water properties in raw intact broiler breast fillets with the woody breast condition

Y. Yang, G. Gamble, H. Zhuang, 2020, Poultry science.

Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets1

Y. Yang, H. Zhuang, B. Pang, 2020, Poultry science.

Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm

Seung-Chul Yoon, Hongzhe Jiang, Hong Zhuang, 2021 .

Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities

Xiang Yu, H. Zhuang, Yanli Feng, 2020 .

Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat qualityc1

R. J. Buhr, K. Wilson, H. Zhuang, 2017, Poultry science.

Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping.

H. Zhuang, B. Bowker, G. Brambila, 2016, Poultry science.

Effects of muscle pH and chilling on development of PSE-like turkey breast meat.

D. Gerrard, A. L. Grant, B. Bowker, 1999, British poultry science.

Hot-boning enhances cook yield of boneless skinless chicken thighs.

R. J. Buhr, H. Zhuang, B. Bowker, 2014, Poultry science.

Coping and Quality of Life after Total Laryngectomy

T. Eadie, B. Bowker, 2012, Otolaryngology--head and neck surgery : official journal of American Academy of Otolaryngology-Head and Neck Surgery.

Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

Hong Zhuang, B. C. Bowker, A. Hinton, 2014 .

Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology

K. Lawrence, K. Keener, G. Gamble, 2020 .

Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review

H. Zhuang, B. Kong, B. Bowker, 2023, Animals : an open access journal from MDPI.

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

H. Zhuang, H Zhuang, B Bowker, 2015, Poultry science.

Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers.

D. Gerrard, D. Swartz, A. L. Grant, 2004, Meat science.

Tenderization of beef loins using a high efficiency sparker

M. Solomon, B. Bowker, R. Schaefer, 2011 .

Aging/Tenderization Mechanisms

Brian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, 2010 .

Effects of broiler carcass scalding and chilling methods on quality of early-deboned breast fillets.

R. J. Buhr, B. Kiepper, H. Zhuang, 2013, Poultry science.

Potential Role of Ribonucleotide Reductase Enzyme in Mitochondria Function and Woody Breast Condition in Broiler Chickens

B. Kong, M. Shakeri, B. Bowker, 2023, Animals : an open access journal from MDPI.

4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins.

F. Kong, A. Mohan, B. Bowker, 2022, Journal of agricultural and food chemistry.

IN-PACKAGE COLD PLASMA TREATMENT OF RAW MEAT

K. Lawrence, G. Gamble, M. Rothrock, 2018 .

Impact of white striping on functionality attributes of broiler breast meat1.

B. Bowker, Zhu Hong, 2016, Poultry science.

Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions.

D. Swartz, B. Bowker, Alan L. Grant, 2004, Meat science.

A Proposed Mechanism for Texture Property of Woody Breast in Broilers

T. Houser, E. Boyle, T. O’Quinn, 2019, Meat and Muscle Biology.