E.J. Yancey

Tyson Foods (United States) — United States

Agricultural and Biological Sciences · Life Sciences

10h-index409citations28works0.02yr avg
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Research Topics

Meat and Animal Product Quality(27), Animal Nutrition and Physiology(17), Animal Behavior and Welfare Studies(5), Biochemical Analysis and Sensing Techniques(3), Pharmacological Effects and Assays(3)

Publications28 total

Packaging: Technology and films
Elsevier eBooks·2023
Overwrapping
Elsevier eBooks·2023
PACKAGING | Equipment
Elsevier eBooks·2014
PACKAGING | Technology and Films
Elsevier eBooks·2014· 4 cited
PACKAGING | Overwrapping
Elsevier eBooks·2014· 1 cited
Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks
Meat Science·2006· 85 cited
Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration
Meat Science·2006· 9 cited
Solution Enhancement and Post‐enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles
Journal of Food Science·2006· 9 cited
Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef
Meat Science·2005· 69 cited
Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling1,2,3
Journal of Animal Science·2005· 57 cited
Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems
Meat Science·2005· 19 cited
Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems
Kansas Agricultural Experiment Station Research Reports·2005Open Access
Relationship of total iron content in beef to flavor attributes
Kansas Agricultural Experiment Station Research Reports·2004Open Access
Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef
Journal of Food Science·2003· 5 cited
Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability1
Journal of Animal Science·2003· 22 cited
Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef1,2
Journal of Animal Science·2003· 29 cited
Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH
Kansas Agricultural Experiment Station Research Reports·2003· 1 citedOpen Access
Factors causing livery flavor in beef steaks from the chuck and loin
Kansas Agricultural Experiment Station Research Reports·2003· 1 citedOpen Access
Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks
Kansas Agricultural Experiment Station Research Reports·2003Open Access
Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzlershear force, and palatability traits of steaks and ground beef1
Journal of Animal Science·2002· 10 cited
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Frequent Co-authors

Michael E. Dikeman(21), George A. Milliken(8), P. B. Addis(8), Eugenios Katsanidis(6), Donald H. Kropf(6), J.P. Grobbel(5), K.A. Hachmeister(5), Melvin C. Hunt(5), J. W. S. Yancey(5), Michael M. Pullen(4), Edgar Chambers(3), E.A. Dressler(3), T.E. Lawrence(3), David A. King(3), Ersel Obuz(3), Edgar Chambers(3), J. Scott Smith(2), Priyadarshini Gadgil(2), R.T. Baublits(2), F.W. Pohlman(2)