Match tier
Likely match
Presence
Current · Arkansas
Last published
2025
Sources
OpenAlex · ORCID
Refreshed
2026-08-15
J
Juan P. Caldas-Cueva
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Manager
Also affiliated: Maimonides Medical Center (2021); University of Arkansas System (2019–2022); Universidad Nacional Agraria La Molina (2015)
Staff Researcher
11 h-index
28 pubs
295 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Juan P. Caldas-Cueva's research focuses on the quality and characteristics of poultry meat, particularly broilers. His work investigates factors influencing meat quality attributes, including genetic strain, market weight, and processing programs. He has studied the detection and assessment of 'woody breast' condition, a muscular myopathy affecting broiler fillets, utilizing image analysis and physical deformation properties of raw fillets. His research also examines the impact of cooking temperature and post-cooking meat temperature on the characteristics of affected fillets.
Caldas-Cueva also explores comparative studies on feed additives, such as formic acid and monoglycerides, evaluating their effects on broiler production efficiency, nutrient absorption, and meat yield and quality. His publications include analyses of meat quality distributions in both raw and cooked states, as well as the properties of chicken meatballs prepared with varying proportions of woody breast meat. He has collaborated with researchers at the University of Arkansas at Fayetteville, including C.M. Owens and Clay J. Maynard.
Metrics
- h-index: 11
- Publications: 28
- Citations: 295
Selected Publications
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Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures (2025)
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Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria (2023)
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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 attributes of male and female broilers from 4 commercial strains processed for 2 market programs (2023)
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Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition (2022)
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Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state (2022)
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Impact of feeding bigheaded carp fish meal on meat quality and sensory attributes in organic broiler chickens (2021)
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A comparison of formic acid or monoglycerides to formaldehyde on production efficiency, nutrient absorption, and meat yield and quality of Cobb 700 broilers (2021)
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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)
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Quality properties of chicken meatballs prepared with varying proportions of woody breast meat (2021)
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Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat (2021)
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Detection of woody breast condition in commercial broiler carcasses using image analysis (2021)
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Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses (2020)
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Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics (2020)
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A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry (2020)
Collaboration Network
Top Collaborators
C.M. Owens
University of Arkansas at Fayetteville
7 shared publications
In database
- Detection of woody breast condition in commercial broiler carcasses using image analysis
- Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
- 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
- A comparison of formic acid or monoglycerides to formaldehyde on production efficiency, nutrient absorption, and meat yield and quality of Cobb 700 broilers
Showing 5 of 7 shared publications
Xiao Sun
Chuzhou University (CN)
4 shared publications
- Detection of woody breast condition in commercial broiler carcasses using image analysis
- 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
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Clay J. Maynard
University of Arkansas at Fayetteville
4 shared publications
In database
- Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
- 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
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Aline Giampietro‐Ganeco
Universidade de São Paulo (BR)
3 shared publications
- 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
- Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat
Ashleigh Mueller
University of Arkansas at Fayetteville
2 shared publications
In database
- 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
A.R. Jackson
2 shared publications
- Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
Andy Mauromoustakos
University of Arkansas at Fayetteville
2 shared publications
In database
- Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
M.T. Kidd
University of Arkansas at Fayetteville (US)
2 shared publications
- Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
S.J. Rochell
University of Arkansas at Fayetteville (US)
2 shared publications
- Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
Karlo Arturo Gutiérrez Coronado
National Agrarian University (PE)
2 shared publications
- Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures
- Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria
Silvia Melissa García-Torres
National Agrarian University (PE)
2 shared publications
- Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures
- Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria
Fanny Emma Ludeña‐Urquizo
National Agrarian University (PE)
2 shared publications
- Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures
- Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria
A. Mauromoustakos
University of Arkansas at Fayetteville
1 shared publication
In database
- Detection of woody breast condition in commercial broiler carcasses using image analysis
Jinjie You
Chuzhou University (CN)
1 shared publication
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Ligen Xu
Chuzhou University (CN)
1 shared publication
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
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Based on overlapping research topics
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