Match tier
Likely match
Presence
Formerly Arkansas
Last published
2025
Sources
OpenAlex · ORCID
Refreshed
2026-10-05
J
Juan Pablo 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)
Formerly Arkansas Affiliated with University of Arkansas through 2023.
11 h-index
28 pubs
308 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Juan Pablo Caldas-Cueva's research focuses on meat quality in poultry, particularly the "woody breast" condition. His work investigates methods for detecting and characterizing this myopathy, as well as its impact on the instrumental texture and quality attributes of chicken meat. He has published studies examining broiler breast fillets affected by woody breast, analyzing the condition's relationship with post-cooking temperature and its presence in commercial broiler carcasses using image analysis. Caldas-Cueva also explores the use of air deformation of raw fillet surfaces as a detection technique. His research extends to comparing meat quality attributes across different commercial broiler strains and market weights, considering both male and female broilers. His work contributes to understanding factors influencing poultry meat quality and developing detection strategies for muscular disorders.
Metrics
- h-index: 11
- Publications: 28
- Citations: 308
Positions
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Manager 2022–presentFreshpet, Inc. Strategic Process Development ORCID
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Manager publications 2018–2025University of Arkansas at Fayetteville ORCID
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Project Leader, R&D 2021–2022Simmons Foods, Inc. ORCID
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Project/Program Specialist 2020–2021Division of Agriculture, University of Arkansas System ORCID
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Food Science R&D Intern 2020Cargill Inc ORCID
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Graduate Research and Teaching Assistant 2016–2020University of Arkansas ORCID
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R&D Analyst 2015–2016San Fernando S.A. ORCID
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Food Scientist | Consultant 2012–2015Global Quality Consulting S.A.C ORCID
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
15 shared publications
In database
- A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry
- Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics
- 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
- Detection of woody breast condition in commercial broiler carcasses using image analysis
Showing 5 of 15 shared publications
Xiao Sun
Chuzhou University (CN)
7 shared publications
- Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
- Detection of woody breast condition in commercial broiler carcasses using image analysis
- Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
- Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses
- 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
6 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
- Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state
Showing 5 of 6 shared publications
Andy Mauromoustakos
University of Arkansas at Fayetteville
5 shared publications
In database
- Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics
- 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
- Use of image analysis to identify woody breast characteristics in 8-week-old broiler carcasses
- Use of Image Analysis to Identify Woody Breast Characteristics in 8 wk Old Commercial Broiler Carcasses
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
- Impact of feeding bigheaded carp fish meal on meat quality and sensory attributes in organic broiler chickens
- In-vivointramuscular collagen turnover inPectoralis majorin two broiler strains in relation to woody breast myopathy
A. Mauromoustakos
University of Arkansas at Fayetteville
2 shared publications
In database
- Detection of woody breast condition in commercial broiler carcasses using image analysis
- Use of Image Analysis to Identify Woody Breast Characteristics in 8 wk Old Commercial Broiler Carcasses
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
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
Universidad Nacional Agraria La Molina (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
Universidad Nacional Agraria La Molina (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
Universidad Nacional Agraria La Molina (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
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