Ashleigh Mueller
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Researcher
Unknown Researcher
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Ashleigh Mueller's research focuses on meat quality attributes in broiler chickens, specifically examining how processing at different market weights influences these characteristics. Her work also investigates the impact of woody breast condition and post-cooking meat temperature on meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets. Mueller has collaborated with researchers from the University of Arkansas at Fayetteville, including C.M. Owens, Juan P. Caldas-Cueva, Clay J. Maynard, and Andy Mauromoustakos, on shared publications. Her scholarship metrics include an h-index of 2 and a total of 30 citations across her 2 publications.
Metrics
- h-index: 2
- Publications: 2
- Citations: 36
Selected Publications
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Assessment of meat quality attributes of four commercial broiler strains processed at various market weights (2023)
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Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature (2021)
Collaboration Network
Top Collaborators
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
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