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Poultry Science|May 15, 2012
Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retailD P Smith, J K Northcutt, E L SteinbergPoultry Science|May 25, 2001
The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacityM Qiao, D L Fletcher, D P Smith, et al.Poultry Science|March 5, 2002
Effects of raw broiler breast meat color variation on marination and cooked meat qualityM Qiao, D L Fletcher, D P Smith, et al.Poultry Science|March 21, 2002
The relationship between raw broiler breast meat color and compositionM Qiao, D L Fletcher, J K Northcutt, et al.Journal of Food Protection|October 17, 2002
Molecular characterization of Listeria monocytogenes isolated from a poultry further processing facility and from fully cooked productM E Berrang, R J Meinersmann, J K Northcutt, et al.Poultry Science|December 13, 2005
Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperaturesJ K Northcutt, D P Smith, M T Musgrove, et al.Poultry Science|December 21, 2006
Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washerA Hinton, J K Northcutt, D P Smith, et al.Journal of Food Protection|September 7, 2007
Effect of dry air or immersion chilling on recovery of bacteria from broiler carcassesR Huezo, J K Northcutt, D P Smith, et al.Poultry Science|October 3, 2006
Broiler carcass bacterial counts after immersion chilling using either a low or high volume of waterJ K Northcutt, J A Cason, D P Smith, et al.Pageof 23