Meat Deboning is a meat processing method that consists of the systematic separation of muscle tissue from bones in carcasses or primal cuts, distinguished by its focus on maximizing yield and quality of boneless meat while minimizing contamination and tissue damage.
30
Publications
1.3K
Citations
93
Authors
30
Institutions
Publications per year
2017–2026
0
Variants
Meat Boning
Parents
Publications
30
1–5 of 30
Authors
93
- CL
4
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- DH
3
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- DF
3
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2
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- JE
2
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1–5 of 93
Institutions
30
University of Georgia
Athens, United States
6 h-index
8 publications
650 citations
Agricultural Research Service
Washington, United States
3 h-index
10 publications
238 citations
United States Department of Agriculture
Washington, United States
3 h-index
10 publications
238 citations
Georgia Tech Research Institute
Atlanta, United States
2 h-index
7 publications
112 citations
University of Wyoming
Laramie, United States
2 h-index
4 publications
64 citations
Texas A&M University
College Station, United States
2 h-index
3 publications
64 citations
Georgia Institute of Technology
Atlanta, United States
2 h-index
9 publications
144 citations
University of Helsinki
Helsinki, Finland
1 h-index
3 publications
114 citations
1–8 of 30
Venues
- Poultry Science
11 publications · 343 citations
11
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- Meat Science
3 publications · 147 citations
3
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- Journal of Food Science
JFS · 2 publications · 56 citations
2
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- DergiPark (Istanbul University)
Repository · 1 publications · 21 citations
1
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- The Journal of Applied Poultry Research
1 publications · 38 citations
1
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