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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality Safety and Assessment Research » People & Locations » Debolina Chatterjee

Debolina Chatterjee
Quality Safety and Assessment Research
Food Technologist

Phone: (706) 546-3167
Fax:

950 COLLEGE STATION RD
ATHENS, GA 30605

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Survey of meat collected from commercial broiler processing plants suggests low levels of semicarbazide can be created during immersion chilling Reprint Icon - (Peer Reviewed Journal)
Mitchell, T.R., Glenn, A.E., Gold, S.E., Lawrence, K.C., Berrang, M.E., Gamble, G.R., Feldner, P.W., Hawkins, J.A., Miller, C.E., Olson, D.E., Chatterjee, D., Mcdonough, C.M., Pokoo-Aikins, A. 2022. Survey of meat collected from commercial broiler processing plants suggests low levels of semicarbazide can be created during immersion chilling. Journal of Food Protection. 85(5):798-802. https://doi.org/10.4315/JFP-22-012.
Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition - (Peer Reviewed Journal)
Sanchez Brambila, G.Y., Chatterjee, D., Bowker, B.C., Zhuang, H. 2017. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poultry Science. 96(9):3489-3494.
Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major - (Proceedings)
Zhuang, H., Chatterjee, D., Bowker, B.C., Rincon, A.M., Sanchez Brambila, G.Y. 2016. Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major. International Congress of Meat Science and Technology Proceedings. Short Paper ID P09-02. http://icomst-proceedings.helsinki.fi/papers/ 2016_09_02.pdf
Comparison of objective texture measurements in raw and cooked wooden breast meat. - (Abstract Only)
Bowker, B.C., Zhuang, H., Chatterjee, D., Wiener, J.B. 2016. Comparison of objective texture measurements in raw and cooked wooden breast meat.. International Poultry Scientific Forum. volume 95(E-Suppl. 1), page 200-201.