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







Debolina  Chatterjee
                        Quality and Safety Assessment Research Unit

                        




                        
                        Food Technologist
                        Phone: (706) 546-3167
                        
                        
                        Fax: (Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Temporal sensory flavor profiles of ground chicken breast meat patties containing grape pomace

- (Abstract Only)Profiling commercial ready-to-eat chicken nuggets using traditional descriptive analysis and temporal dominance of sensations analysis

- (Abstract Only)Survey of meat collected from commercial broiler processing plants suggests low levels of semicarbazide can be created during immersion chilling
                                                        

- (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.pdfComparison 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.


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