Poultry Marketplace

Selected USDA Research on The Poultry Marketplace

The U.S. Department of Agriculture has a robust research program that includes studies of many aspects of the poultry marketplace including he nature and dynamics of poultry and egg production, poultry marketing, the taste, texture, and appearance of meat sold at the retail level, poultry and food safety, and the use of chicken and eggs in the home kitchen. Here are recent publications on USDA poultry research in this topical area. All of these articles are available from the National Agricultural Library Digital Collections.

(Click any image to read an abstract of the article or to download the full text)
Market Power in Poultry Production Contracting Evidence from a Farm Survey.jpg
Market Power in Poultry Production Contracting? Evidence from a Farm Survey (2012)
Cholesterol and vitamin D content of eggs in the U.S. retail market.jpg
Cholesterol and vitamin D content of eggs in the U.S. retail market (2013)
Descriptive and Surveillance Studies of Suppliers to New York and New Jersey Retail Live-Bird Markets.jpg
Descriptive and Surveillance Studies of Suppliers to New York and New Jersey Retail Live-Bird Markets (2003)
Testing the Integration of U.S.-Canadian Meat and Livestock Markets.jpg
Testing the Integration of U.S.-Canadian Meat and Livestock Markets (2006)
Mergers and acquisitions, employment, wages, and plant closures in the U.S. meat product industries.jpg
Mergers and acquisitions, employment, wages, and plant closures in the U.S. meat product industries (2009)
Quality and safety of broiler meat in various chilling systems.jpg
Quality and safety of broiler meat in various chilling systems (2013)
Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation.jpg
Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation (2013)
Kinetics of Thermal Destruction of Salmonella in Ground Chicken Containing trans-Cinnamaldehyde and Carvacrol.jpg
Kinetics of Thermal Destruction of Salmonella in Ground Chicken Containing trans-Cinnamaldehyde and Carvacrol (2012)
Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter.jpg
Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter (2011)
Prevalence of Salmonella on Retail Broiler Chicken Meat Carcasses in Colombia.jpg
Prevalence of Salmonella on Retail Broiler Chicken Meat Carcasses in Colombia (2012)
Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.jpg
Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values (2010)
Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.jpg
Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling (2009)
Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat.jpg
Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat (2003)
Dielectric Properties of Uncooked Chicken Breast Muscles from Ten to One Thousand Eight Hundred Megahertz.jpg
Dielectric Properties of Uncooked Chicken Breast Muscles from Ten to One Thousand Eight Hundred Megahertz (2007)
Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment.jpg
Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment (2008)
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods.jpg
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods (2011)
The change in prevalence of Campylobacter on chicken carcasses during processing A systematic review.jpg
The change in prevalence of Campylobacter on chicken carcasses during processing: A systematic review (2010)
Bacteria Recovered from Whole-Carcass Rinsates of Broiler Carcasses Washed in a Spray Cabinet with Lauric Acid-Potassium Hydroxide.jpg
Bacteria Recovered from Whole-Carcass Rinsates of Broiler Carcasses Washed in a Spray Cabinet with Lauric Acid-Potassium Hydroxide (2009)
Adaptive Image Processing Methods for Improving Contaminant Detection Accuracy on Poultry Carcasses.jpg
Adaptive Image Processing Methods for Improving Contaminant Detection Accuracy on Poultry Carcasses (2009)
Spectral line-scan imaging system for high-speed non-destructive wholesomeness inspection of broilers.jpg
Spectral line-scan imaging system for high-speed non-destructive wholesomeness inspection of broilers (2010)