C. E. Lyon
United States Department of Agriculture
29 Papers
428 Citations
C. E. Lyon is an academic researcher from United States Department of Agriculture. The author has contributed to research in topics: Broiler & Chewiness. The author has an hindex of 13, co-authored 29 publications.
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Papers
pH and Tenderness of Broiler Breast Meat Deboned Various Times After Chilling
TL;DR: Breast meat deboned immediately after chilling had a significantly higher pH and required more force to shear than the other groups and there were no significant differences in pH or tenderness after a 4 hr postchilling time prior to deboning.
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Weights of broiler parts as related to carcass weights and type of cut
TL;DR: In this article, the authors used one mean percentage for each piece over all carcass weights, established by statistical analysis of all data relating piece weight to carcass weight, for all pieces the predictability of weights was greatest when the piece was obtained by cutting through well defined anatomical features such as a joint.
37
Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality
TL;DR: Postmortem aging had a more pronounced effect on objective texture than electrical stunning, and breast meat from birds stunned prior to death exhibited higher pH 20 min postmortem than meat from nonstunned birds.
37
The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat
TL;DR: In this article, the effects of salt addition and three postmortem holding times on the pH, water binding, and emulsifying capacities of broiler and hen breast and leg meat were determined.
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