Brian C. Bowker, Ph.D.
Affiliations: | 2003 | Purdue University, West Lafayette, IN, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Brian Bowker"Parents
Sign in to add mentor| David E. Gerrard | grad student | 2003 | Purdue | |
| (Effects of myosin heavy chain isoform composition on muscle fiber ATPase activity, postmortem metabolism, and meat quality in porcine muscle.) | ||||
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Publications
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| Tasoniero G, Zhuang H, Bowker B. (2022) Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast. Frontiers in Physiology. 13: 894544 |
| Baldi G, Yen CN, Daughtry MR, et al. (2020) Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition. Frontiers in Physiology. 11: 343 |
| Tasoniero G, Zhuang H, Gamble GR, et al. (2020) Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality. Poultry Science. 99: 1724-1733 |
| Tasoniero G, Bowker B, Stelzleni A, et al. (2019) Use of blade tenderization to improve wooden breast meat texture2. Poultry Science |
| Bowker B, Gamble G, Zhuang H. (2015) Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets. Poultry Science |
| Bowker BC, Eastridge JS, Solomon MB. (2014) Measurement of muscle exudate protein composition as an indicator of beef tenderness. Journal of Food Science. 79: C1292-7 |
| Eady M, Samuel D, Bowker B. (2014) Effect of pH and postmortem aging on protein extraction from broiler breast muscle Poultry Science. 93: 1825-1833 |
| Hawkins SA, Bowker B, Zhuang H, et al. (2014) Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy Journal of Food Research. 3: 57 |
| Bowker BC, Zhuang H, Buhr RJ. (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 |
| Bowker BC, Zhuang H. (2013) Relationship between muscle exudate protein composition and broiler breast meat quality. Poultry Science. 92: 1385-92 |