References

• ALEXANDER, L. M., SCHOPMEYER, G. E. and MARSDEN, S. J. (1948). Yield of cooked edible portion of young roasted turkey. Poultry Sci. 27: 579.
   Web of Science ®Google Scholar
• ALLEWELT, R. W. and MYERS, M. (1958). Poultry availability and merchandising in retail stores. Wash. St. Dept. of Agric. MRR 265.
   Google Scholar
• BAKER, R. C. (1954). Effect of different methods of scalding, cooling and freezing on the appearance of ready-to-cook poultry carcasses. Poultry Sci. 33: 1040.
   Web of Science ®Google Scholar
• BARRIE, P. J., GOERTZ, G. E. and FRY, J. L. (1965). Acceptability of blast-frozen and liquid-frozen turkey hens and toms. Food Technol. 18: 565.
   Web of Science ®Google Scholar
• BERRY, J. G. and CUNNINGHAM, F. E. (1970). Factors affecting the flavour of frozen fried chicken. Poultry Sci. 49: 1236.
   Web of Science ®Google Scholar
• BRANT, A. W., FORSYTHE, R. H. and SWANSON, M. H. (1965). Consumer and retailer attitudes toward fresh versus frozen fryers. Food Technol. 19: 229.
   Web of Science ®Google Scholar
• BRANSON, R. E. and MOUNTNEY, G. J. (1958). Consumer attitudes and preferences regarding chicken. Texas Agric. Expt. Sta. Bull. No. 898.
   Google Scholar
• BRODINE, M. V. and CARLIN, A. F. (1968). Chilling and thawing methods and their effects on quality of cooked whole turkeys. Food Technol. 22: 607.
   Web of Science ®Google Scholar
• BUTTS, J. N. and CUNNINGHAM, F. E. (1971). The effect of freezing and reheating on shear press values of precooked chicken. Poultry Sci. 50: 281.
   Web of Science ®Google Scholar
• CARLIN, F. (1949). The effect of freezing on tenderness and on ice crystal formation in poultry after various periods of aging. J. Home Econ. 41: 516.
   Google Scholar
• CARLIN, F., LOWE, B. and STEWART, G. F. (1949). The effect of aging versus aging, freezing and thawing on the palatability of eviscerated poultry. Food Technol. 3: 156.
   Web of Science ®Google Scholar
• CARLIN, A. F., PANGBORN, R. M. V., COTTERILL, O. J. and HOMEYER, P. G. (1959). Effect of pre-treatment and type of packaging material on quality of frozen fried chicken. Food Technol. 13: 557.
   Web of Science ®Google Scholar
• COOK, W. H. and WHITE, W. H. (1939). Frozen storage of poultry. III. Peroxide oxygen and free fatty acid. Food Research. 4: 433.
   Google Scholar
• COOK, W. H. and WHITE, W. H. (1940). Frozen storage of poultry. IV. Further observations on surface drying and peroxide oxygen formation. Canadian J. Research. 18(D): 363.
   Google Scholar
• CUNNINGHAM, F. E. and LOHMEYER, P. J. (1972). Freezing rate influences acceptability of frozen broiler parts. Poultry Meat. 23(8):
   Google Scholar
• CUNNINGHAM, F. E., BUTTS, J. N. and BERRY, J. G. (1971). Fried chicken flavour, tenderness influenced by freezing reheating. Poultry Meat. 22(7): 18, 20, 22.
   Google Scholar
• CUNNINGHAM, F. E., BUTTS, J. N. and BERRY, J. G. (1972). Freezing affects flavour or precooked chicken. Poultry International. 11(3): 24–25, 28.
   Google Scholar
• DAWSON, F., DAVIDSON, J. A., FARMER, E. H., EVANS, R. J. JONES, E. and WESTVEER, W. (1958). Preservation of frozen poultry in a hot melt resin coating. Mimeo. Report. Poultry Sci. Dept., Michigan State Univ.
   Google Scholar
• DAWSON, L. F., DAVIDSON, J. A., FRANG, M. and WALTERS, S. (1958). The effects of time interval between slaughter and freezing on toughness of fryers. Poultry Sci. 37: 231.
   Web of Science ®Google Scholar
• DUBOIS, C. W., TRESSLER, D. K. and FENTON, F. (1942). The effect of the rate of freezing and temperature of storage on the quality of frozen poultry. Refrig. Eng. 49-: 93.
   Google Scholar
• EKLUND, M. W., MATSON, W. E. and SPENCER, J. V. (1957). Freezing characteristics of eviscerated poultry using liquid immersion and air blast systems. Poultry Sci. 36: 1115.
   Web of Science ®Google Scholar
• ELLIS, C. and WOODROOF, J. G. (1959). Prevention of darkening in frozen broilers. Food Technol. 13: 533.
   Web of Science ®Google Scholar
• ESSELEN, W. B., LEVINE, A. S., PFLUG, I. J. and DANS, L. L. (1954). Brine immersion cooling and freezing of packaged ready-to-cook poultry. Refrigerating Engineering. 62(7): 61–63, 100, 102.
   Google Scholar
• ESSELEN, W. B., LEVINE, A. S. and PFLUG, L. J. (1955). Fast freeze, tight pack guard poultry surface colour. Food Eng. 27(7): 99.
   Google Scholar
• FRONING, G. W., SWANSON, M. H. and BENSON, H. N. (1960). Moisture levels in frozen poultry as related to thawing losses, cooking losses, and palatability. Poultry Sci. 39: 373.
   Web of Science ®Google Scholar
• FORSYTHE, R. H., MARION, W. W., and STRANE, N. V. (1963). Consumer attitudes towards fresh and frozen chicken. Poultry Sci. 42: 1270.
   Web of Science ®Google Scholar
• GABRIEL, H. S. (1939). The marketing of chickens, turkeys, and eggs in Wilmington, Delaware. Univ. of Del. Agric. Exp. Sta. Bull. No. 218.
   Google Scholar
• GOODWIN, T. L., MICKELBERRY, W. C. and STADELMAN, W. J. (1962). The effect of freezing, method of cooking and storage time on the tenderness of pre-cooked and raw turkey meat. Poultry Sci. 41: 1268.
   Web of Science ®Google Scholar
• GOERTZ, G. E., HOOPER, A. S. and HARRISON, D. L. (1960). Comparison of rate of cooking and doneness of fresh-unfrozen and frozen, defrosted turkey hens. Food Technol. 14: 458.
   Web of Science ®Google Scholar
• GUNN, T. F. (1957). Merchandising poultry—a case study of three super-markets. Washington St. College Agric. Exp. Sta. Bull. No. 317.
   Google Scholar
• HAMRE, M. L. (1966). The effect of freezing method on the quality of frozen and freeze-dried cooked diced chicken meat. Ph.D. Thesis, Purdue University, Lafayette, Indiana.
   Google Scholar
• HANSON, H. L. (1954). Processing pre-cooked frozen poultry products. In a report presented at the Institute of American Industries Fact Finding Conference.
   Google Scholar
• HANSON, H. L. and FLETCHER, L. R. (1958). Time-temperature tolerance of frozen foods. XII. Turkey dinners and turkey pies. Food Technol. 12: 40.
   Web of Science ®Google Scholar
• HANSON, H. L., FLETCHER, L. R. and LINEWEAVER, H. (1959). Time-temperature tolerance of frozen foods. XVII. Frozen fried chicken. Food Technol. 13: 221.
   Web of Science ®Google Scholar
• HEATON, E. K., LI, K. C. and MARION, J. E. (1969). Freezing chicken thighs by liquid nitrogen and sharp freezing process. Food Technol. 23: 241.
   Web of Science ®Google Scholar
• HOFFERT, E., PLAGGE, A. R., LOWE, B. and STEWART, G. F. (1951). The defrosting method and palatability of poultry. Food Technol. 6: 337.
   Web of Science ®Google Scholar
• KHAN, A. W. and VAN DEN BERG, L. (1965). Changes in chicken muscle proteins during cooking and subsequent frozen storage and their significance in quality. J. Food Sci. 30: 151.
   Web of Science ®Google Scholar
• KLOSE, A. A., CAMPBELL, A. A. and HANSON, H. L. (1960). Stability of frozen ready-to-cook ducks and geese. Poultry Sci. 39: 1136.
   Web of Science ®Google Scholar
• KLOSE, A. A., CAMPBELL, A. A., HANSON, H. L. and LINEWEAVER, H. (1961). Effect of duration and type of chilling and thawing on tenderness of frozen turkeys. Poultry Sci. 40: 683.
   Web of Science ®Google Scholar
• KLOSE, A. A., HANSON, H. L. and LINEWEAVER, H. (1950). The freezing preservation of turkey meat steaks. Food Technol. 4: 71.
   Web of Science ®Google Scholar
• KLOSE, A. A., HANSON, H. L., POOL, M. F. and LINEWEAVER, H. (1956). Poultry tenderness improved by holding before freezing. Quick Frozen Foods. 18(10): 95.
   Google Scholar
• KLOSE, A. A., and POOL, F. M. (1956). Effect of freezing conditions on appearance of frozen turkeys. Food Technol. 10: 34.
   Web of Science ®Google Scholar
• KLOSE, A. A. POOL, M. F., CAMPBELL, A. A. and HANSON, H. L. (1959). Time-temperature tolerance of frozen foods. XIX. Ready-to-cook cut-up chicken. Food Technol. 13: 477.
   Web of Science ®Google Scholar
• KLOSE, A. A., POOL, M. F. and LINEWEAVER, H. (1955). Effect of fluctuating temperatures on frozen turkeys. Food Technol., 9: 372.
   Web of Science ®Google Scholar
• KOONZ, C. H. and RAMSBOTTOM, J. M. (1947). Influence of freezing on colour of bones and adjacent tissues. Food Research. 12: 393.
   Google Scholar
• KOONZ, C. H., TRELEASE, R. C. and ROBINSON, H. E. (1947). Low storage temperatures keep dressed poultry good longer. U.S. Egg and Poultry Mag. 53: 12.
   Google Scholar
• LENTZ, C. P. and VAN DEN BERG, L. (1957). Liquid immersion freezing of poultry. Food Technol. 11: 247.
   Web of Science ®Google Scholar
• LI, K. C. HEATON, E. K. and MARION, J. E. (1969). Freezing chicken thighs by liquid nitrogen and sharp freezing process. Food Technol. 23: 107.
   Web of Science ®Google Scholar
• LOWE, B. (1939). Effect of drawing before freezing on the palatability of poultry. Proc. World's Poultry Congr. 7th Congr., Cleveland, Ohio, p. 500.
   Google Scholar
• LOY, W. C. (1956). Proper methods for handling frozen poultry and eggs. Refrig. Eng. 64: 58.
   Google Scholar
• MANESS, J. C. (1963). Retail poultry meat and merchandizing in Baton Rouge, La. La. Agric. Exp. Sta. D.A.E. Research Dept. No. 322.
   Google Scholar
• MARION, W. A. and STADELMEN, W. J. (1958). Effects of various freezing methods on quality of poultry meats. Food Technol. 12: 367.
   Web of Science ®Google Scholar
• MARSDEN, S. J., ALEXANDER, L. M., SCHOPMEYER, E. and LAMB, J. C. (1952). Variety as a factor in fleshing, fatness and edible quality of turkeys. Poultry Sci. 31: 433.
   Web of Science ®Google Scholar
• MARTIN, S. (1960). Immersion freezing of turkey. Industry trend in the making. Quick Frozen Foods. 23(4): 88.
   Google Scholar
• MCALLISTER, W. T. and BAUSMAN, R. O. (1948). The retail marketing of fryer chickens in Philadelphia. Delaware Univ. Agric. Exp. Sta. Bull. No. 275.
   Google Scholar
• MICKLEBERRY, W. C. and STADELMAN, W. J. (1960). The effect of method of cookery on tenderness of pre-cooked frozen chicken meat. Poultry Sci. 39: 1275.
   Web of Science ®Google Scholar
• MICKLEBERRY, W. C. and STADELMAN, W. J. (1962). Effect of cooking method on shear press values and weight changes of frozen chicken meat. Food Technol. 16: 94.
   Web of Science ®Google Scholar
• MILLER, W. D. and MAY, K. N. (1965). Tenderness of chicken as affected by rate of freezing, storage time and temperature and freeze drying. Food Technol. 19: 1171.
   Web of Science ®Google Scholar
• MITCHELL, J. D. (1963). Problems relating to uniform meat tenderness in a commercial operation. Proc. Meat Tenderness Symposium, Campbell Soup Co., Camden, N. J., P. 243.
   Google Scholar
• MOUNTNEY, G. J., BRANSON, R. E. and HURLEY, W. C. (1960). The effect on flavour of holding frozen chicken for selected periods. Poultry Sci. 39: 287.
   Web of Science ®Google Scholar
• NADEN, K. D. and JACKSON, G. A. (1953). Some economic aspects of retailing chicken meat. Calif. Agric. Exp. Sta. Bull. No. 734.
   Google Scholar
• NEWELL, G. W., GWIN, J. M. and JULL, M. A. (1948). The effect of certain holding conditions on the quality of dressed poultry. Poultry Sci. 28: 251.
   Web of Science ®Google Scholar
• NOVAK, A. and RAO, R. (1966). Efficient freezing with liquid nitrogen. Food Eng. 38: 53.
   Google Scholar
• PARNELL, E. D., BUTLER, O. D. and COVER, S. (1950). Storage tests with unwrapped frozen fryers. Progess Report 1270. Texas A & M Agric. Exp. Sta., College Station Texas.
   Google Scholar
• PAUL, P. and CHILD, A. (1937). Effect of freezing and thawing beef muscle upon press fluid, losses and tenderness. Food Research. 2: 339.
   Google Scholar
• PEARSON, A. M. and MILLER, J. I. (1950). The influence of rate of freezing and length of freezer storage upon the quality of beef of unknown origin. J. Animal Sci. 9: 13.
   Web of Science ®Google Scholar
• PICKETT, L. D. and MILLER, B. F. (1967). The effect of liquid nitrogen freezing on the taste, tenderness and keeping quality of dressed turkey. Poultry Sci. 46: 1148.
   Web of Science ®Google Scholar
• RASKOPF, B. D. (1961). Marketing frozen broilers in Tennessee retail stores. Tenn. Univ. Agric. Exp. Sta. Bull. No. 331.
   Google Scholar
• RYAN, J. P. (1969). 1975: Cross-over year for frozen poultry. Broiler Industry. 32(3): 36.
   Google Scholar
• SAUNDERS, R. F. (1955). Consumer poultry meat studies in the northeast. Maine Agric. Exp. Sta. Bull. No. 536.
   Google Scholar
• SAUTER, E. A., ZAEHRINGER, M. V. and RICKARD, C. A. (1962). The comparative availability of fresh and frozen fryers in grocery stores in three counties in Idaho. Poultry Sci. 41: 103.
   Web of Science ®Google Scholar
• SIEMERS, L. L. and HANNING, F. (1953). A study of certain factors influencing the juiciness of meat. Food Research. 2: 339.
   Google Scholar
• SMITH, R. C. (1959). City and suburban families preferences and buying habits for frying chickens. Univ. of Delaware Agric. Exp. Sta. Bull. No. 329.
   Google Scholar
• SMITH, H. D. (1961). Marketing analysis for distribution of dressed poultry in Washington Baltimore area. Maryland Univ. Agric. Exp. Sta. Bull. No. 417.
   Google Scholar
• SPENCER, J. V., SAUTER, E. A. and STADELMAN, W. J. (1961). Effect of freezing, thawing and storing broilers on spoilage, flavour and bone darkening. Poultry Sci. 40: 918.
   Web of Science ®Google Scholar
• SPENCER, J. V., WATSON, W. E. and STADELMAN, W. J. (1956). The effect of cooling and freezing procedures on consumer acceptability factors of turkey meat. Food Technol. 10: 16.
   Web of Science ®Google Scholar
• STADELMAN, W. J. (1960). Some factors associated with tenderness of poultry meat. Abst. 194 Tech. Prog. and Abst. Section, 20th annual meeting of Inst. Food Technol.
   Google Scholar
• STADELMAN, W. J. and WISE, R. G. (1961). Tenderness of poultry meat. I. Effect of anesthesia, cooking and irradiation. Food Technol. 15: 292.
   Web of Science ®Google Scholar
• STEWART, G. F. and LOWE, B. (1948). Producing and maintaining quality in frozen eviscerated poultry. Frozen Food Ind. 4(5): 8–9, 29.
   Google Scholar
• STEWART, G. F., HANSON, H. L., LOWE, B. and AUSTIN, J. J. (1945). Effects of aging, freezing rate and storage period on palatability of broilers. Food Research. 10: 16.
   Google Scholar
• STREETER, E. M. and SPENCER, J. V. (1973). Cryogenic and conventional freezing of chicken. Poultry Sci. 53: 317.
   Web of Science ®Google Scholar
• SWANSON, M. H. and RICHARDS, J. F. (1963). Consumer attitudes toward chilled vs. frozen chickens. Poultry Sci. 42: 1312.
   Web of Science ®Google Scholar
• TRESSLER, D. K. and EVERS, C. F. (1957). The freezing preservation of foods. Vol. I. Freezing of fresh foods. 3rd ed., Avi Publishing Co., New York.
   Google Scholar
• VAIL, G. E., JEFFERY, M., FORNEY, H. and WILEY, C. (1943). Effect of method of thawing upon losses, shear and press fluid of frozen beef steaks and pork roasts. Food Research. 8: 337.
   Google Scholar
• VAN DEN BERG, L. and LENTZ, C. P. (1957). Factors affecting freezing rates of poultry immersed in liquid. Food Technol. 11: 377.
   Web of Science ®Google Scholar
• VAN DEN BERG, L. and LENTZ, C. P. (1958). Factors affecting freezing rates and appearance of eviscerated poultry frozen in air. Food Technol. 12: 183.
   Web of Science ®Google Scholar
• VAN DEN BERG, L., AHAN, A. W. and LENTZ, C. P. (1963). Biochemical and quality changes in chicken meat during storage at above-freezing temperatures. Food Technol. 17: 91.
   Web of Science ®Google Scholar
• WATTS, B. M., PEMG, D. and KLINE, E. A. (1948). Precooking pork for storage. J. Home Econ. 40: 579.
   Google Scholar
• WEIDENHAMER, M. (1958). Consumer preference, usages and buying practices for poultry and poultry products. Marketing Res. Report 252, USDA, AMS.
   Google Scholar
• WEST, L. C., TITUS, M. C. and VAN DUYNE, F. O. (1959). Effects of freezing storage and variations in preparation on bacterial count, palatability, and thiamine content of ham loaf, Italian rice, and chickens. Food Technol. 13: 323.
   Web of Science ®Google Scholar
• WILLIS, R. F. (1946). Organoleptic and histological changes in eviscerated frozen poultry stored under varying conditions of temperature and time. M. S. Thesis, Iowa St. College, Ames, Iowa.
   Google Scholar
• WILLS, R., LOWE, B. and STEWART, G. F. (1948a). Poultry storage at subfreezing temperatures. Comparisons at — 10 and +10°F. Refrig. Eng. 56: 237.
   Google Scholar
• WILLS, R., LOWE, B., SLOSBERG, H. and STEWART, G. F. (1948b). Frozen storage of poultry. Influence of evisceration practice, packaging and storage temperature. Refrig. Eng. 56: 49.
   Google Scholar
• WOODROOF, J. G. and SHELOR, E. (1948). Prevention of bone darkening in frozen-packed chicken. Food Ind. 20: 48.
   Google Scholar