| The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant RL Woelfel, CM Owens, EM Hirschler, R Martinez-Dawson, AR Sams Poultry science 81 (4), 579-584, 2002 | 460 | 2002 |
| Poultry meat processing AR Sams, C Alvarado, CM Owens CRC Press, 2001 | 410* | 2001 |
| The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant CM Owens, EM Hirschler, SR McKee, R Martinez-Dawson, AR Sams Poultry Science 79 (4), 553-558, 2000 | 350 | 2000 |
| Lipid oxidation potential of beef, chicken, and pork KS Rhee, LM Anderson, AR Sams Journal of Food Science 61 (1), 8-12, 1996 | 333 | 1996 |
| The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat SR McKee, AR Sams Poultry Science 76 (11), 1616-1620, 1997 | 304 | 1997 |
| Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics SR McKee, AR Sams Poultry Science 77 (1), 169-174, 1998 | 177 | 1998 |
| Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses GD Stolowski, BE Baird, RK Miller, JW Savell, AR Sams, JF Taylor, ... Meat science 73 (3), 475-483, 2006 | 169 | 2006 |
| Composition, functionality, and sensory evaluation of eggs from hens fed dietary menhaden oil ME Van Elswyk, AR Sams, PS Hargis Journal of Food Science 57 (2), 342-344, 1992 | 166 | 1992 |
| Skin pigmentation evaluation in broilers fed natural and synthetic pigments MP Castaneda, EM Hirschler, AR Sams Poultry science 84 (1), 143-147, 2005 | 146 | 2005 |
| The influence of transportation on turkey meat quality CM Owens, AR Sams Poultry Science 79 (8), 1204-1207, 2000 | 145 | 2000 |
| Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil AC Marshall, AR Sams, ME Van Elswyk Journal of Food Science 59 (3), 561-563, 1994 | 136 | 1994 |
| Dietary methionine intake effects on egg component yield, composition, functionality, and texture profile analysis DJ Shafer, JB Carey, JF Prochaska, AR Sams Poultry science 77 (7), 1056-1062, 1998 | 120 | 1998 |
| Customizing the fatty acid content of broiler tissues JC Yau, JH Denton, CA Bailey, AR Sams Poultry Science 70 (1), 167-172, 1991 | 115 | 1991 |
| Marination performance of pale broiler breast meat RL Woelfel, AR Sams Poultry Science 80 (10), 1519-1522, 2001 | 105 | 2001 |
| Injection marination strategies for remediation of pale, exudative broiler breast meat CZ Alvarado, AR Sams Poultry Science 82 (8), 1332-1336, 2003 | 103 | 2003 |
| The role of carcass chilling rate in the development of pale, exudative turkey pectoralis CZ Alvarado, AR Sams Poultry Science 81 (9), 1365-1370, 2002 | 103 | 2002 |
| Meat quality during processing AR Sams Poultry Science 78 (5), 798-803, 1999 | 102 | 1999 |
| Microbial effects of ultrasonication of broiler drumstick skin AR Sams, R Feria Journal of Food Science 56 (1), 247-248, 1991 | 102 | 1991 |
| Electrical stimulation and high temperature conditioning of broiler carcasses AR Sams Poultry Science 69 (10), 1781-1786, 1990 | 102 | 1990 |
| The influence of brine chilling on tenderness of hot-boned, chill-boned, and age-boned broiler breast fillets AR Sams, DM Janky Poultry Science 65 (7), 1316-1321, 1986 | 102 | 1986 |
