Search Results - Yancey, Janeal W S

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  1. 1
    Compositional and instrumental firmness variations within fresh pork bellies

    Compositional and instrumental firmness variations within fresh pork bellies by Trusell, Keely A., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Galloway, Douglas L., Stackhouse, Ryan J.

    Published in Meat science
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  2. 2
    Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

    Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability by Tapp, W. Nathan, Yancey, Janeal W.S., Apple, Jason K., Dikeman, Michael E., Godbee, Richard G.

    Published in Meat science
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  3. 3
    Cooked color of precooked ground beef patties manufactured with mature bull trimmings

    Cooked color of precooked ground beef patties manufactured with mature bull trimmings by Hollenbeck, Jace J., Apple, Jason K., Yancey, Janeal W.S., Johnson, Tim M., Kerns, Kaleigh N., Young, Ashley N.

    Published in Meat science
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  4. 4
    Application of tension to prerigor goat carcasses to improve cooked meat tenderness

    Application of tension to prerigor goat carcasses to improve cooked meat tenderness by Basinger, Kelsey L., Shanks, Bruce C., Apple, Jason K., Caldwell, James D., Yancey, Janeal W.S., Backes, Elizabeth A., Wilbers, Luke S., Johnson, Tim M., Bax, Amy L.

    Published in Meat science
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  5. 5
    Color stability and tenderness variations within the gluteus medius from beef top sirloin butts

    Color stability and tenderness variations within the gluteus medius from beef top sirloin butts by Apple, Jason K., Machete, James B., Stackhouse, Ryan J., Johnson, Tim M., Keys, Cari A., Yancey, Janeal W.S.

    Published in Meat science
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  6. 6
    Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

    Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB) by Moon, Courtney T., Yancey, Janeal W. S., Apple, Jason K., Hollenbeck, Jace J., Johnson, Timothy M., Winters, Ashley R.

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  7. 7
    Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties

    Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties by Kutz, Mesa B, Vierck, Kelly R, Yancey, Janeal W S

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  8. 8
    Comparison of meat quality and health implications of branded and commodity beef

    Comparison of meat quality and health implications of branded and commodity beef by Keys, Cari A., Apple, Jason K., Yancey, Janeal W.S., Stackhouse, Ryan J., Johnson, Tim M., Mehall, Lindsey N., Looper, Michael L.

    Published in Applied Animal Science
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  9. 9
    Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging1

    Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging1 by Michelle S. Caldwell, Jason K. Apple, Janeal W. S. Yancey, Jason T. Sawyer, Jamie Hawley

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  10. 10
    Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging

    Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging by Caldwell, Michelle S., Apple, Jason K., Yancey, Janeal W. S., Sawyer, Jason T., Hawley, Jamie

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  11. 11
    29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef

    29 Impact of Extended Feeding Duration on Trained Panel Analysis of Locally Grown Beef by Neal, Elizabeth S, Cheek, Robin A, Gadberry, Shane, Powell, Jeremy G, Setyabrata, Derico, Yancey, Janeal W, Kegley, Elizabeth B, Vierck, Kelly R

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