Turkey Processing is an academic concept within the field of poultry science that denotes the systematic series of industrial and technological operations, including slaughter, evisceration, chilling, and packaging, by which live turkeys are converted into marketable meat products under sanitary and regulatory standards.
71
Publications
2.1K
Citations
193
Authors
65
Institutions
Publications per year
2017–2026
3
Publications
71
ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY
Shai Barbut · Journal of Muscle Foods · 1998 · 128 citations
1–5 of 71
Authors
193
- JC
6
h-index
- AA
6
h-index
- AK
5
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- FLFrank L. Bryan
United States Department of Health and Human Services, United States
4 publications · 99 citations
4
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- HL
3
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1–5 of 193
Institutions
65
Iowa State University
Ames, United States
7 h-index
18 publications
357 citations
Western Regional Research Center
Albany, United States
4 h-index
13 publications
257 citations
Michigan State University
East Lansing, United States
4 h-index
20 publications
330 citations
University of Guelph
Guelph, Canada
4 h-index
9 publications
272 citations
Agricultural Research Service
Washington, United States
4 h-index
10 publications
214 citations
University of Georgia
Athens, United States
3 h-index
3 publications
89 citations
University of Minnesota
Minneapolis, United States
3 h-index
8 publications
254 citations
Texas A&M University
College Station, United States
2 h-index
11 publications
339 citations
1–8 of 65
Venues
- Poultry Science
30 publications · 710 citations
17
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- Journal of Food Protection
4 publications · 103 citations
4
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- Journal of Food Science
JFS · 4 publications · 56 citations
4
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- Journal of the American Dietetic Association
JADA · 2 publications · 23 citations
2
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- American Journal of Epidemiology
AJE · 2 publications · 104 citations
2
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