J.F. Meullenet

University of Arkansas at Fayetteville — United States

Agricultural and Biological Sciences · Life Sciences

23h-index2.0kcitations33works0.02yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Meat and Animal Product Quality(23), Animal Nutrition and Physiology(18), Sensory Analysis and Statistical Methods(11), Spectroscopy and Chemometric Analyses(4), Biochemical Analysis and Sensing Techniques(4)

Publications33 total

Noninvasive Deformation Test for the Tenderness Classification of Broiler Breast Meat
Journal of Texture Studies·2015· 4 cited
Identifying Product Attributes and Consumer Attitudes that Impact Willingness to pay for a Nutraceutical‐Rich Juice Product
Journal of Sensory Studies·2015· 22 cited
Color and illuminance level of lighting can modulate willingness to eat bell peppers
Journal of the Science of Food and Agriculture·2013· 41 cited
Sensory, Compositional, and Color Properties of Nutraceutical-Rich Juice Blends
American Journal of Enology and Viticulture·2012· 18 cited
Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping
Poultry Science·2012· 254 citedOpen Access
Compositional and Sensory Impacts from Blending Red Wine Varietals
American Journal of Enology and Viticulture·2012· 28 cited
EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER‐HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETS
Journal of Texture Studies·2011· 29 cited
Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat
Journal of Food Science·2011· 18 cited
Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2
Journal of Animal Science·2011· 32 cited
Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment
Food Quality and Preference·2011· 365 cited
Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum‐Infused with Grape Seed and Green Tea Extracts and Tartaric Acid
Journal of Food Science·2010· 7 cited
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
Meat Science·2010· 42 cited
Tenderness Perception of Poultry  <i>Major Pectoralis</i>  Muscle during Mastication
Journal of Food Science·2009· 33 cited
Tenderness, moistness, and flavor of pre- and postrigor marinated broiler breast fillets evaluated by consumer sensory panel
Poultry Science·2009· 34 citedOpen Access
THE MEULLENET‐OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATION
Journal of Texture Studies·2008· 55 cited
Sensory Attributes of Slow- and Fast-Growing Chicken Genotypes Raised Indoors or with Outdoor Access
Poultry Science·2007· 97 citedOpen Access
An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice
Food Quality and Preference·2007· 48 cited
Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus
Meat Science·2006· 32 cited
Meat Quality Evaluation of Minimally Aged Broiler Breast Fillets from Five Commercial Genetic Strains
Poultry Science·2006· 127 citedOpen Access
COMPARISON OF ALLO–KRAMER, WARNER–BRATZLER AND RAZOR BLADE SHEARS FOR PREDICTING SENSORY TENDERNESS OF BROILER BREAST MEAT
Journal of Texture Studies·2006· 95 cited
page 1 of 2Next →

Frequent Co-authors

C.M. Owens(12), L.C. Cavitt(4), Renee T. Threlfall(4), Gun Woong Youm(3), Rui Xiong(3), J.L. Emmert(3), J. K. Apple(3), Jason T. Sawyer(3), Rodolfo M. Nayga(2), S.R. McKee(2), J.M. Mehaffey(2), Rui Xiong(2), Navam Hettiarachchy(2), C.M. Owens(2), J. W. S. Yancey(2), R. Xiong(2), A. V. S. Perumalla(2), Luke R. Howard(2), Lydia J.R. Lawless(2), Ellen J. Van Loo(1)