J.P. HUDSPETH

WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT

J.P. HUDSPETH, C.E. LYON, B.G. LYON et al. · Journal of Food Science · 1973 · 39 citations

Gross Anatomy, Broiler Carcasses, Body Composition +13

The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat

C.E. LYON, D. HAMM, James E. Thomson et al. · Poultry Science · 1984 · 26 citations · Full text

Nutrition, Education, Meat Quality +22

The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler Parts

C.E. LYON, B.G. LYON, J.P. HUDSPETH · Poultry Science · 1973 · 22 citations · Full text

Breast Meat, Nutrition, Meat Packaging +15

Organoleptic Properties of Frankfurters Made from Giblet Meats

D. Blackshear, J.P. HUDSPETH, K.N. May · Poultry Science · 1966 · 20 citations · Full text

Food Chemistry, Emulsion Products, Poultry Meat +9

Effects of Hot or Cold Deboning on Functional Properties of Broiler Dark Meat and Quality of Sausage

C.E. LYON, D. HAMM, James E. Thomson et al. · Poultry Science · 1983 · 14 citations · Full text

Objective Texture, Broiler Dark Meat, Meat Packaging +11