Yancey JW - Search Results

1

Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.

Apple JK, Machete JB, Stackhouse RJ, Johnson TM, Keys CA, Yancey JW. Apple JK, et al. Among authors: yancey jw. Meat Sci. 2014 Jan;96(1):56-64. doi: 10.1016/j.meatsci.2013.06.015. Epub 2013 Jun 15. Meat Sci. 2014. PMID: 23896137

2

Compositional and instrumental firmness variations within fresh pork bellies.

Trusell KA, Apple JK, Yancey JW, Johnson TM, Galloway DL, Stackhouse RJ. Trusell KA, et al. Among authors: yancey jw. Meat Sci. 2011 Jul;88(3):472-80. doi: 10.1016/j.meatsci.2011.01.029. Epub 2011 Feb 4. Meat Sci. 2011. PMID: 21349653

3

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

Tapp WN, Yancey JW, Apple JK, Dikeman ME, Godbee RG. Tapp WN, et al. Among authors: yancey jw. Meat Sci. 2012 Jun;91(2):131-6. doi: 10.1016/j.meatsci.2012.01.005. Epub 2012 Jan 16. Meat Sci. 2012. PMID: 22326064

4

Application of tension to prerigor goat carcasses to improve cooked meat tenderness.

Basinger KL, Shanks BC, Apple JK, Caldwell JD, Yancey JWS, Backes EA, Wilbers LS, Johnson TM, Bax AL. Basinger KL, et al. Among authors: yancey jws. Meat Sci. 2019 Jan;147:1-5. doi: 10.1016/j.meatsci.2018.08.018. Epub 2018 Aug 25. Meat Sci. 2019. PMID: 30170035

5

Cooked color of precooked ground beef patties manufactured with mature bull trimmings.

Hollenbeck JJ, Apple JK, Yancey JWS, Johnson TM, Kerns KN, Young AN. Hollenbeck JJ, et al. Among authors: yancey jws. Meat Sci. 2019 Feb;148:41-49. doi: 10.1016/j.meatsci.2018.09.018. Epub 2018 Oct 1. Meat Sci. 2019. PMID: 30308333

6

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid.

Sawyer JT, Apple JK, Johnson ZB, Baublits RT, Yancey JW. Sawyer JT, et al. Among authors: yancey jw. Meat Sci. 2009 Oct;83(2):263-70. doi: 10.1016/j.meatsci.2009.05.008. Epub 2009 May 21. Meat Sci. 2009. PMID: 20416741

7

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force.

Yancey JW, Apple JK, Meullenet JF, Sawyer JT. Yancey JW, et al. Meat Sci. 2010 Jul;85(3):487-92. doi: 10.1016/j.meatsci.2010.02.020. Epub 2010 Feb 20. Meat Sci. 2010. PMID: 20416819

8

Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.

Yancey JW, Wharton MD, Apple JK. Yancey JW, et al. Meat Sci. 2011 May;88(1):1-7. doi: 10.1016/j.meatsci.2010.11.020. Epub 2010 Nov 27. Meat Sci. 2011. PMID: 21185659

9

How is the instrumental color of meat measured?

Tapp WN 3rd, Yancey JW, Apple JK. Tapp WN 3rd, et al. Among authors: yancey jw. Meat Sci. 2011 Sep;89(1):1-5. doi: 10.1016/j.meatsci.2010.11.021. Epub 2010 Nov 27. Meat Sci. 2011. PMID: 21546168

10

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.

Apple JK, Sawyer JT, Meullenet JF, Yancey JW, Wharton MD. Apple JK, et al. Among authors: yancey jw. J Anim Sci. 2011 Dec;89(12):4207-20. doi: 10.2527/jas.2011-4147. Epub 2011 Aug 19. J Anim Sci. 2011. PMID: 21856894

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