Scientific, Support Staff, and Visiting Scientists 

Current Scientific Staff

Dr. Martha N. Liu - Research Food Technologist  (mliu@anri.barc.usda.gov) - (301) 504-8994)

Sensory, cooking and instrumental texture properties of meat products, especially those subjected to the hydrodynamic pressure technologies and other emerging technologies.  Examine the effects of the pressure processing technologies on processed meat products and determine which products and processes provide the optimum quality and value for processors and consumers.  Provides information to federal action-regulatory agencies regarding cooked color, product specifications and cooking methodology.

Dr. Jitu R. Patel - Research Food Technologist/Microbiologist  (jpatel@anri.barc.usda.gov) - (301) 504-7003)

Evaluates effect of hydrodynamic pressure processing on injury and inactivation of food borne pathogens in meat.  Determine efficacy of existing procedures to recover HDP - injured pathogens in meat.  Determine ability of mathematical models to describe the kinetics of repair and growth.  Investigate hurdle technologies to improve meat quality and food safety.  Develop emerging nonthermal technologies to enhance quality and food safety of meat products.

Dr. Brian C. Bowker - Research Chemist
(bbowker@anri.barc.usda.gov) - (301) 504-5626

Determine the structure-to-function relationship of meat components such as proteins and peptides resulting from treatment by hydrodynamic pressure and other emerging technologies that have been shown to affect meat quality. Determine how the changes are related to meat tenderness and how they may be managed to improve meat quality. Determine how these changes in quality are similar to or different from those associated with meat aging.

Vacancies

Research Microbiologist

Research Microbiologist

Current Support Staff

Ralphine Andrews - Secretary -- (ralphine@anri.barc.usda.gov) - (301) 504-8400

Janice Callahan - Food Tech -- (jcallaha@anri.barc.usda.gov) - (301) 504-8992

Janet Eastridge - Food Tech -- (jeast@anri.barc.usda.gov) - (301) 504-8713

Timothy Fahrenholz - Chemist - (timothyf@anri.barc.usda.gov) - (301) 504-7003

Cheryl Mudd - Microbiologist -- (cmudd@anri.barc.usda.gov) - (301) 504-8996

Ernie Paroczay - Food Tech -- (ernie@anri.barc.usda.gov) - (301) 504-8990

Gabe Sanglay - Microbiologist (gsanglay@anri.barc.usda.gov) - (301) 504-8991

Visiting Scientists

Dr. Zvi "Harry" Holzer - (Israel) --- (1998-2000)

Dr. Holzer  worked on projects involving combining the koshering process with hydrodynamic shock wave pressure process to improve beef quality and product shelf-life extension.

Dr. Sonja Fritsche - (Germany) --- (1998-1999)

Dr. Fritsche  worked on a joint project with scientist from the Growth Biology Lab, USDA, ARS, Bldg 200, BARC-East. This project involved use of different management strategies (growth stimulants) that influence meat and carcass quality in beef cattle, with specific emphasis on muscle accretion and lipid deposition.

Retired Staff

Dr. Bradford W. Berry - Research Food Technologist
Value-added processing, sensory, cooking and instrumental texture properties of meat products treated with hydrodynamic pressure and other newly emerging pressure technologies. Provides research information to federal action/regulatory agencies regarding factors affecting cooked meat color for use in developing food safety standards for consumers.

Dr. William A. Moats  - Research Chemist

Development of specific chemical methods for drug and antibiotic residue detection in tissues and biological fluids of food-producing animals. Comparison of chemical methods with bioassays and other screening methods.

Dr. George F. Fries -  Research Animal Scientist

Models transport of persistent toxic chemicals, with emphasis on dioxins, through animal production systems to foods. Provides information to federal and state action/regulatory agencies on human exposure to these compounds.