J. W. S. Yancey

University of Arkansas at Fayetteville — United States

Agricultural and Biological Sciences · Life Sciences

14h-index805citations53works0.02yr avg
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Research Topics

Meat and Animal Product Quality(40), Animal Nutrition and Physiology(23), Animal Behavior and Welfare Studies(8), Pharmacological Effects and Assays(6), Sensory Analysis and Statistical Methods(5)

Publications53 total

Packaging: Technology and films
Elsevier eBooks·2023
Overwrapping
Elsevier eBooks·2023
Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties
Journal of Animal Science·2021Open Access
34 Developing criteria for forage finished beef in the Southeastern U.S
Journal of Animal Science·2020· 1 citedOpen Access
Comparison of meat quality and health implications of branded and commodity beef
Applied Animal Science·2020· 1 cited
Cooked color of precooked ground beef patties manufactured with mature bull trimmings
Meat Science·2018· 14 cited
Application of tension to prerigor goat carcasses to improve cooked meat tenderness
Meat Science·2018· 6 cited
200 Effects of Bull/Cow Trim and Finely Texture Beef on Cooked Color.
Journal of Animal Science·2018
151 Lean Percentage, Storage Times, and Griddle Temperature Affect Raw and Cooked Visual and Instrumental Color and Cooking Loss in Fresh Ground Beef Patties.
Journal of Animal Science·2018Open Access
Effects of reducing dietary crude protein levels and replacement with crystalline amino acids on growth performance, carcass composition, and fresh pork quality of finishing pigs fed ractopamine hydrochloride
Journal of Animal Science·2017· 12 citedOpen Access
Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging
Meat and Muscle Biology·2017· 3 citedOpen Access
Packaging systems for beef retailers and their effects on visual quality and palatability
Burleigh Dodds series in agricultural science·2017
387 Cooking from a frozen state, endpoint temperature, and postcookery chilling affect internal and external color and cooking losses in ground beef patties
Journal of Animal Science·2017· 3 cited
047 Inclusion of Bull and Cow Beef in Patty Formulation Results in Persistent Pinking in Cooked Beef
Journal of Animal Science·2016
Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks
Journal of Animal Science·2016· 9 cited
Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)
Journal of Food Quality·2016· 6 cited
Talking to Consumers: A Meat Scientist's Adventure in the World of the Mom Bloggers
IAFP 2016 Annual Meeting·2016
419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits
Journal of Animal Science·2016· 1 cited
138 The quandaries of measuring meat quality
Journal of Animal Science·2016· 3 cited
Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef1
Journal of Animal Science·2016· 13 cited
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Frequent Co-authors

J. K. Apple(33), T. M. Johnson(12), Jason T. Sawyer(9), Cynthia Maxwell(7), D. L. Galloway(6), Donald H. Kropf(5), Jace J. Hollenbeck(5), E.J. Yancey(5), Ryan J. Stackhouse(4), J A Apple(4), M. D. Wharton(3), Cari A. Keys(3), Benjamin Bass(3), E. B. Kegley(3), K. L. Basinger(3), B. C. Shanks(3), J. D. Caldwell(3), Luke Wilbers(3), W.N. Tapp(2), Charles Hamilton(2)