Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition von Chatterjee, D, Zhuang, H, Bowker, B C, Rincon, A M, Sanchez-Brambila, G

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Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle von Weaver, A. D, Bowker, B. C, Gerrard, D. E

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Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping von Sanchez Brambila, G., Bowker, B. C., Zhuang, H.

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Sarcomere length influences μ-calpain-mediated proteolysis of bovine myofibrils von Weaver, A.D, Bowker, B.C, Gerrard, D.E

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Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition von Bowker, B C, Maxwell, A D, Zhuang, H, Adhikari, K

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Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions von Maxwell, A D, Bowker, B C, Zhuang, H, Chatterjee, D, Adhikari, K

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Relationship between muscle exudate protein composition and broiler breast meat quality von Bowker, B C, Zhuang, H

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Early postmortem electrical stimulation simulates PSE pork development von Hammelman, J.E, Bowker, B.C, Grant, A.L, Forrest, J.C, Schinckel, A.P, Gerrard, D.E

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Meat Science And Muscle Biology Symposium: in utero factors that influence postnatal muscle growth, carcass composition, and meat quality von Bowker, B C

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Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processing von Zuckerman, H., Bowker, B.C., Eastridge, J.S., Solomon, M.B.

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Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat quality von Bourassa, D V, Bowker, B C, Zhuang, H, Wilson, K M, Harris, C E, Buhr, R J

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Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions von Bowker, B.C., Grant, A.L., Swartz, D.R., Gerrard, D.E.

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Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation von Bowker, B.C., Swartz, D.R., Grant, A.L., Gerrard, D.E.

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Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers von Bowker, B.C, Botrel, C, Swartz, D.R, Grant, A.L, Gerrard, D.E

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Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts von Bowker, B.C, Callahan, J.A, Solomon, M.B

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Hot-boning enhances cook yield of boneless skinless chicken thighs von Zhuang, H, Bowker, B C, Buhr, R J, Brambila, G Sanchez

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Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection von Wynveen, E.J., Bowker, B.C., Grant, A.L., Lamkey, J.W., Fennewald, K.J., Henson, L., Gerrard, D.E.

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Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes von Bowker, B.C., Wynveen, E.J., Grant, A.L., Gerrard, D.E.

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Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils von Bowker, B.C., Swartz, D.R., Grant, A.L., Gerrard, D.E.

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Sarcomere length influences {micro}-calpain-mediated proteolysis of bovine myofibrils von Weaver, A. D, Bowker, B. C, Gerrard, D. E

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