J
Juan P. Caldas-Cueva Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Manager
staff
10 h-index
28 pubs
281 cited
Research Areas
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: 10
- Publications: 28
- Citations: 281
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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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)
Collaboration Network
Top Collaborators
C.M. Owens
University of Arkansas at Fayetteville
9 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
- Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets
Showing 5 of 9 shared publications
Xiao Sun
Chuzhou University (CN)
7 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
- Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Showing 5 of 7 shared publications
Clay J. Maynard
University of Arkansas at Fayetteville
7 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
- Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Showing 5 of 7 shared publications
Aline Giampietro‐Ganeco
Universidade de São Paulo (BR)
4 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
- Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state
- Evaluation of Cooking Time of Chicken Patties Prepared Using Woody Broiler Breast Meat
Jinjie You
Chuzhou University (CN)
3 shared publications
- Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
- Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state
- Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition
C.N. Coon
University of Arkansas at Fayetteville (US)
2 shared publications
- Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets
- Impact of feeding bigheaded carp fish meal on meat quality and sensory attributes in organic broiler chickens
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 (US)
1 shared publication
- Detection of woody breast condition in commercial broiler carcasses using image analysis
Similar Researchers
Based on overlapping research topics
Clay J. Maynard
University of Arkansas at Fayetteville
Meat and Animal Product Quality
Animal Nutrition and Physiology
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Ethan B. Stas
Arkansas Agricultural Experiment Station
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A. M. Ogles
Arkansas Agricultural Experiment Station
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F.J. Mussini
University of Arkansas at Fayetteville
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Courtney L. Pohlen
Arkansas Agricultural Experiment Station
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Samantha A. Swanson
Arkansas Agricultural Experiment Station
Meat and Animal Product Quality
Animal Nutrition and Physiology
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