18 Papers
315 Citations
D. Hamm is an academic researcher from United States Department of Agriculture. The author has contributed to research in topics: Filtration & Effluent. The author has an hindex of 10, co-authored 18 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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The Effect of Hot Boning Broiler Breast Meat Muscle on Postmortem pH Decline
TL;DR: Results obtained indicate that both hot boning and severing of the breast muscle immediately postmortem resulted in a more gradual pH decline than in control muscles over a 24-hr period.
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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.
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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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Effects of Hot or Cold Deboning on Functional Properties of Broiler Dark Meat and Quality of Sausage
TL;DR: In this article, the authors used a hand deboned chicken thigh and drumstick from the carcass of a chicken to debone it and found that the resulting product was harder and chewier (objective texture) than cooked sausage made from cold deboned meat.
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