J. A. Dickens

Effect of broiler age, feed withdrawal, and transportation on levels of coliforms, Campylobacter, Escherichia coli and Salmonella on carcasses before and after immersion chilling

The Effect of an Acetic Acid Dip on Carcass Appearance, Microbiological Quality, and Cooked Breast Meat Texture and Flavor

The Effect of Acetic Acid and Air Injection on Appearance, Moisture Pick-Up, Microbiological Quality, and Salmonella Incidence on Processed Poultry Carcasses

The Effects of Extended Chilling Times with Acetic Acid on the Temperature and Microbiological Quality of Processed Poultry Carcasses

Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses

Efficacy of an herbal extract on the microbiological quality of broiler carcasses during a simulated chill.

Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle

Lower Gut Contents and Defecatory Responses of Broiler Chickens as Affected by Feed Withdrawal and Electrical Treatment at Slaughter

Effect of Two Stunning Voltages on Blood Loss and Objective Texture of Meat Deboned at Various Post-Mortem Times

The Contribution of Airborne Contamination to Campylobacter Counts on Defeathered Broiler Carcasses