Projects

DEVELOP METHODS TO ASSESS AND IMPROVE POULTRY AND EGG QUALITY Appropriated (D)   Accession Number: 420383

Publications (Clicking on the reprint icon will take you to the publication reprint.)

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. p.471.

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. Poultry Science Association Meeting Abstract. 91(Suppl. 1)70 p.25-26.

Impact of broiler slaughter scalding method on processing wastewater stream - (Abstract Only)

Kiepper, B.H., Buhr, R.J., Walker, J.M., Bourassa, D.V., Brooke, C.A., Zhuang, H. 2012. Impact of broiler slaughter scalding method on processing wastewater stream. Poultry Science Meeting. 91(suppl. 1):69. p.25.

Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield - (Abstract Only)

Buhr, R.J., Walker, J.M., Bourassa, D.V., Caudill, B.A., Kiepper, B.H., Zhuang, H. 2012. Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield. Poultry Science Meeting. Poultry Science 91:(Suppl.1)68.p.25.2012.

Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M. 2012. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat. Poultry Science. 91(7):1695-1702.

Effect of varying postmortem deboning time and sampling position on visible and near infrared spectra of broiler breast filets - (Peer Reviewed Journal) - (04-Mar-12)

Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M. 2012. Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water. Poultry Science. 91(5):1203-1209.

Comparison of sensory descriptive flavor profiles between cooked hot-boned and cold-deboned broiler breast fillets - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M. 2011. Comparison of sensory descriptive flavor profiles between cooked hot-boned and cold-deboned broiler breast fillets. International Journal of Poultry Science. 10 (6): 426-432.

Poultry water holding capacity measurements using infrared spectroscopies correlated to traditional methods - (Abstract Only) - (10-Feb-11)

Classification of broiler breast filets according to deboning time using near infrared spectroscopy and multivariate analysis - (Abstract Only) - (05-Jan-11)

Sensory and sensory-related quality of fresh-cut produce under MAP - (Book / Chapter)

Zhuang, H., Fan, X., Barth, M.M. 2011. Sensory and sensory-related quality of fresh-cut produce under MAP. Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. p.71-100.

Introduction - (Book / Chapter)

Zhuang, H. 2011. Introduction. Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. p.3-7.

Respirations and browning discoloration of fresh-cut produce in MAP - (Book / Chapter)

Zhuang, H., Barth, M.M., Fan, X. 2011. Respirations and browning discoloration of fresh-cut produce in MAP. Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. p.31-56.

Polymeric films used for MAP of fresh-cut produce - (Book / Chapter)

Zhuang, H. 2011. Polymeric films used for MAP of fresh-cut produce. Modified Atmosphere Packing for Fresh-Cut Fruits and Vegetables. p.149-184.

Quality effects of sugar replacement with alternative sweetener blends in lean yellow-shortened cupcakes over a 4-day storage period - (Abstract Only)

Chisamore, A., Swanson, R., Savage, E.M., Zhuang, H. 2010. Quality effects of sugar replacement with alternative sweetener blends in lean yellow-shortened cupcakes over a 4-day storage period. American Association of Cereal Chemists Meetings.

Effect of Three Postmortem Electrical Stimulation Methods on the Quality of Early-deboned Broiler Breast Meat - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M., Lawrence, K.C. 2010. Effect of Three Postmortem Electrical Stimulation Methods on the Quality of Early-deboned Broiler Breast Meat. Poult. Sci. 89: 1737-1743.

Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Deboned at Different Postmortem Times - (Proceedings)

Zhuang, H., Savage, E.M. 2010. Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Deboned at Different Postmortem Times. 56th International Congress of Meat Science and Technology Proceedings.

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M. 2010. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values. Poult. Sci. 89: 1049-1055.

Color Measurement Positions on Broiler Fillets Can Affect Pearson Correlation Coefficients between pH and CIE L*, a* and b* Values - (Abstract Only)

Zhuang, H., Savage, E.M. 2010. Color Measurement Positions on Broiler Fillets Can Affect Pearson Correlation Coefficients between pH and CIE L*, a* and b* Values. International Food Technology Meeting Abstracts.

Effect of three different postmortem electrical stimulation methods on qulity of early-deboned broiler breast meat - (Abstract Only)

Zhuang, H., Savage, E.M., Lawrence, K.C. 2010. Effect of three different postmortem electrical stimulation methods on qulity of early-deboned broiler breast meat. Poultry Science Association Meeting Abstract.

Comparison of Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Categorized by Raw Meat Color Lightness Values - (Abstract Only)

Zhuang, H., Savage, E.M. 2010. Comparison of Sensory Flavor and Texture Profiles of Cooked Broiler Breast Fillets Categorized by Raw Meat Color Lightness Values. European Poultry Conference Proceedings.

NIR spectroscopy for determining soy contents in processed meat products - (Proceedings)

Sohn, M., Zhuang, H., Lawrence, K.C., De Haseth, J.A. 2009. NIR spectroscopy for determining soy contents in processed meat products. Near Infrared Spectroscopy International Conference Proceedings.

Sugar and water contents of honey with dielectrc property sensing - (Peer Reviewed Journal)

Zhuang, H. 2010. Sugar and water contents of honey with dielectrc property sensing. Journal of Food Engineering.

Relationship between sensory descriptive juiciness measurements and functionality parameters of broiler breast fillets - (Abstract Only)

Zhuang, H., Savage, E.M. 2009. Relationship between sensory descriptive juiciness measurements and funtionality parameters of broiler breast fillets. Meeting Abstract.

Relationship between Raw Breast Meat Color Lightness Values and Functionalities or Broiler Fillets Deboned Six to Eight Hours Postmortem - (Abstract Only)

Zhuang, H., Savage, E.M. 2009. Relationship between Raw Breast Meat Color Lightness Values and Functionalities or Broiler Fillets Deboned Six to Eight Hours Postmortem. American Society of Animal Science Annual Meeting.

Microbiological spoilage of fruits and vegetables - (Book / Chapter)

Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the microbiological spoilage of fruits and vegetables. p. 135-183.

Relationship between Raw Breast Meat Color Lightness Values and Functionalities of Broiler Fillets Deboned Six to Eight Hours Postmortem - (Abstract Only)

Zhuang, H., Savage, E.M. 2009. Relationship between Raw Breast Meat Color Lightness Values and Functionalities of Broiler Fillets Deboned Six to Eight Hours Postmortem. American Society of Animal Science Annual Meeting.

Effect of Chemical Sanitizations of Whole Fruit on Microbial Population and Quality of Fresh-Cut Cantaloupe - (Abstract Only)

Fan,X.,Annous,B.,Keskinen,L.,Zhuang, H.,Mattheis,J. 2009. Effect of Chemical sanitizations of whole fruit on microbial populations and quality of fresh-cut cabbage [abstract].Institute of Food Technologies Annual Meeting. Anaheim,CA.p.1

Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends - (Abstract Only)

Mckemie, R., Swanson, R.B., Savage, E.M., Zhuang, H. 2009. Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends. American Dietetic Association.

Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies - (Abstract Only)

Swanson, R.B., Mckemie, R., Savage, E.M., Zhuang, H. 2009. Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies. American Dietetic Association.

Prediction of chemical contaminants and food compositions by near infrared spectroscopy - (Abstract Only)

Zhuang, H. 2009. Prediction of chemical contaminants and food compositions by near infrared spectroscopy. Meeting Abstract.

Development of vibrational spectroscopic methods to rapidly and non-destructively assess quality of chicken breast meat - (Abstract Only)

Zhuang, H., M., S., Trabelsi, S., Lawrence, K.C. 2009. Development of vibrational spectroscopic methods to rapidly and non-destructively assess quality of chicken breast meat. Meeting Abstract.

Comparison of near infrared spectra within broiler breast fillets deboned at different postmortem time - (Abstract Only)

Zhuang, H., Sohn, M., Windham, W.R., Himmelsbach, D.S. 2009. Comparison of near infrared spectra within broiler breast fillets deboned at different postmortem time. Annual Meeting of the Institute of Food Technologists.

Classification of broiler breast fillets according to storage and to freeze-thaw treatment using near infrared spectroscopy and multivariate analysis - (Abstract Only)

Sohn, M., Zhuang, H., Himmelsbach, D.S., Windham, W.R. 2009. Classification of broiler breast fillets according to storage and to feeze-thaw treatment using near infrared spectroscopy and multivariate analysis. Annual Meeting of the Institute of Food Technologists.

Effect of immersion chilling and air chilling on texture quality and cook yield of chicken breast tenderlion deboned for hours postmortem - (Abstract Only)

Zhuang, H., Savage, E.M., Smith, D., Berrang, M.E. 2009. Effect of immersion chilling and air chilling on texture quality and cook yield of chicken breast tenderlion deboned for hours postmortem. International Poultry Scientific Forum. 88(Suppl. 1):P215. 205.

Variation and Pearson Correlation Coefficients of Warner-Bratzler Shear Force Measurements within Broiler Breast Fillets - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M. 2009. Variation and Pearson Correlation Coefficients of Warner-Bratzler Shear Force Measurements within Broiler Breast Fillets. Poultry Science. 88(S1):214-220.

Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M., Smith, D.P., Berrang, M.E. 2009. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling. Poultry Science. 88(S1):1282-1291.

EFFECT OF DRY AIR CHILLING ON WARNER-BRATZLER SHEAR FORCE AND WATER-HOLDING CAPACITY OF BROILER MEAT DEBONED FOUR HOURS POSTMORTEM - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M., Smith, D.P., Berrang, M.E. 2008. Effect of dry air chilling on warner-bratzler shear force and water-holding capacity of broiler meat deboned four hours postmortem. International Journal of Poultry Science. 7(8):743-748.

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M. 2008. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment. Journal of Food Science. 73(8): S424-S430.

Sensory descriptive Profiles of Air and Water Chilled Broiler Breast Fillets - (Abstract Only)

Zhuang, H., Savage, E.M., Smith, D.P., Berrang, M.E. 2008. Sensory descriptive Profiles of Air and Water Chilled Broiler Breast Fillets. Poultry Science Association Meeting Abstract. 87(Suppl1):38.

Fruit and Vegetables - (Book / Chapter) - (20-Jan-08)

The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter - (Peer Reviewed Journal)

Berrang, M.E., Meinersmann, R.J., Smith, D.P., Zhuang, H. 2008. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter. Poultry Science. 87(5):992-998.

Variation of Warner-Bratzler Shear Values Within Early-Deboned Broiler Breast Fillets - (Proceedings)

Zhuang, H., Savage, E.M. 2008. Variation of Warner-Bratzler Shear Values Within Early-Deboned Broiler Breast Fillets. World Poultry Congress Proceedings.

Effect of deboning time and cold storage on water-holding capacity of chicken breast meat - (Abstract Only)

Zhuang, H., Savage, E.M. 2008. Effect of deboning time and cold storage on water-holding capacity of chicken breast meat. International Poultry Scientific Forum, January 21-22, 2008.

A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in Athens, Georgia area - (Peer Reviewed Journal)

Zhuang, H., Savage, E.M., Kays, S.E., Himmelsbach, D.S. 2007. A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in Athens, Georgia area. Journal of Food Quality Vol. 30, p. 1068-1082, 2007.

Dielectric Properties of Uncooked Chicken Breast Muscles from 10 to 1800 MHz - (Peer Reviewed Journal)

Zhuang, H., Nelson, S.O., Trabelsi, S., Savage, E.M. 2008. Dielectric Properties of Uncooked Chicken Breast Muscles from 10 to 1800 MHz. Poultry Science.

Effect of a Combi Oven Cooking Method on Results of Sensory Descriptive Analyses of Boneless Skinless Chicken Breast Fillets - (Abstract Only)

Zhuang, H., Savage, E.M. 2007. Effect of a Combi Oven Cooking Method on Results of Sensory Descriptive Analyses of Boneless Skinless Chicken Breast Fillets. Meeting Abstract.

Dielectric Spectroscopy of Fresh Chicken Breast Meat - (Proceedings)

Nelson, S.O., Trabelsi, S., Zhuang, H. 2007. Dielectric Spectroscopy of Fresh Chicken Breast Meat. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE).

Dielectric Spectroscopy of Fresh Chicken Breast Meat - (Proceedings)

Nelson, S.O., Trabelsi, S., Zhuang, H. 2007. Dielectric Spectroscopy of Fresh Chicken Breast Meat. ASABE Annual International Meeting.

Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets - (Abstract Only)

Zhuang, H., Liaw, I., Savage, E.M. 2007. Effect of cold storage and cooking preparation methods on Warner-Bratzler shear force values and cook yield of chicken breast fillets. National Meeting of Institute of Food Technologists/Food Expo.

Effect of deboning time and muscle type on dielectric properties of uncooked chicken breast muscles at 5 degrees C - (Abstract Only)

Zhuang, H., Nelson, S.O., Trabelsi, S., Savage, E.M. 2007. Effect of deboning time and muscle type on dielectric properties of uncooked chicken breast muscles at 5 degrees C. Joint Meeting of the ADSA, AMSA, ASAS and PSA.

A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in the northeast georgia area - (Abstract Only)

Zhuang, H., Savage, E.M., Kays, S.E., Himmelsbach, D.S. 2007. A survey of the quality of six retail brands of boneless skinless chicken breast fillets obtained from retail supermarkets in the northeast georgia area. International Poultry Forum Proceedings.