Aberle ED, Forrest JC, Gerrard DE, Mills EW, Hedrick HB, Judge MD, Merkel RA. 2001. Principles of Meat Science. 4th edKendall/Hunt; Dubuque, IA, USA:
Akbay C, Tiryaki GY, Gul A. 2007. Consumer characteristics influencing fast food consumption in Turkey. Food Control 18:904–913.
Akhtar S, Khan MI, Faiz F. 2013. Effect of thawing on frozen meat quality: A comprehensive review. Pak J Food Sci 23:198–211.
Aral Y, Aydin E, Demir P, Akin AC, Cevger Y, Kaya Kuyululu CY, Arikan MS. 2013. Consumer preferences and consumption situation of chicken meat in Ankara Province, Turkey. Turk J Vet Anim Sci 37:582–587.
Aydin G, Kilic O. 2013. Factors affecting consumers' awareness of food safety: A case study in the urban area of Samsun province in Turkey. Res J Applied Sci 8:330–334.
Benli H, Sanchez-Plata MX, Keeton JT. 2011. Efficacy of epsilon-polylysine, lauric arginate, or acidic calcium sulfate applied sequentially for
Salmonella reduction on membrane filters and chicken carcasses. J Food Prot 74:743–750.
Droval AA, Benassi VT, Rossa A, Prudencio SH, Paiao FG, Shimokomaki M. 2012. Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat. J Appl Poult Res 21:502–507.
Durmus I, Mizrak C, Kamali S, Demirtas SE, Kalebasi S, Karademir E, Dogu M. 2012. Poultry meat consumption and consumer trends in Turkey. Bitlis Eren Univ J Sci Technol 2:10–14.
Fletcher DL. 1999. Color variation in commercially packaged broiler breast fillets. J Appl Poult Res 8:67–69.
Galobart J, Moran ET. 2004. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values. Poult Sci 83:2093–2097.
Gilbert SE, Whyte R, Bayne G, Paulin SM, Lake RJ, van der Logt P. 2007. Survey of domestic food handling practices in New Zealand. Int J Food Microbiol 117:306–311.
Inci H, Karakaya E, Sengul T, Sogut B. 2014. The structure of poultry meat consumption in Bingol. Turk J Agric Nat Sci 1:17–24.
Ingham SC, Wadhera RK, Fanslau MA, Buege DR. 2005. Growth of
Salmonella serovars,
Escherichia coli O157:H7, and
Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30°C. J Food Prot 68:1457–1461.
Kosa KM, Cates SC, Bradley S, Chambers E, Godwin S. 2015. Consumer-reported handling of raw poultry products at home: results from a national survey. J Food Prot 78:180–186.
Lee YS, Owens CM, Meullenet JF. 2008. On the quality of commercial boneless skinless broiler breast meat. J Food Sci 73:S253–S261.
Leygonie C, Britz TJ, Hoffman LC. 2012. Impact of freezing and thawing on the quality of meat: Review. Meat Sci 91:93–98.
Liu YL, Chen YR. 2001. Two-dimensional visible/near-infrared correlation spectroscopy study of thawing behavior of frozen chicken meats without exposure to air. Meat Sci 57:299–310.
Magdelaine P, Spiess MP, Valceschini E. 2008. Poultry meat consumption trends in Europe. World's Poult Sci J 64:53–63.
Petracci M, Laghi L, Rimini S, Rocculi P, Capozzi F, Cavani C. 2014. Chicken breast meat marinated with increasing levels of sodium bicarbonate. J Poult Sci 51:206–212.
Sengul T, Celik Y, Dogan Z. 2002. Determination of level of chicken meat consumption and consumption pattern of consumers in Sanliurfa urban areas. J Agric Fac Gaziosmanpasa Univ 19:145–150.
Senturk B. 2015. The relationship between animal-originated food demand and income growth in turkey. Atatürk Üniversitesi Vet Bil Derg 10:1–5.
Senturk B, Guler H. 2012. The progress of poultry meat production in Turkey. J Anim Vet Adv 11:763–765.
Shrestha S, Schaffner D, Nummer BA. 2009. Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water. Food Control 20:706–708.
Uzundumlu AS, Birinci A. 2013. Analysis of factors affecting consumers in raw milk consumption: the case study of Erzurum. Alinteri J Agric Sci 25:1–12.
Uzundumlu AS, Isik HB, Kirli MH. 2011a. Affecting factor's analysis of red and white meat consumption in Istanbul province Kucuk Cekmece district. Alinteri J Agric Sci 21:20–31.
Uzundumlu AS, Isik HB, Kirli MH. 2011b. Determining the most appropriate meat type in Kucuk Cekmece district of Istanbul province. Alinteri J Agric Sci 21:40–48.
Vukasovic T. 2010. Buying decision-making process for poultry meat. Br Food J 112:125–139.
Yu LH, Lee ES, Jeong JY, Paik HD, Choi JH, Kim CJ. 2005. Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles. Meat Sci 71:375–382.
Zhuang H, Savage EM. 2013. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state. Poult Sci 92:3003–3009.