Search Results - "Yancey, Janeal W S"

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.

“…Fresh pork bellies (n=24) were cut into 15 sections to measure the intra-belly variation in compositional and mechanical firmness characteristics. Length and…”
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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.

“…Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d,…”
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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.

“…Lean (80%) ground beef was formulated with 0, 25, 50, 75, or 100% mature bull trimmings, formed into patties, cooked to 71 °C in an air-impingement oven, and…”
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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.

“…In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by…”
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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.

“…Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged…”
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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

“…Abstract The objective of this study was to determine the influence of retail case type and lighting intensity on color stability of ground beef patties…”
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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

“…The semimembranosus (SM) and triceps brachii (TB) from USDA Select beef carcasses were used to test the effect of wet-aging period on bloom development. Inside…”
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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

“…The (SM) and (TB) from USDA Select beef carcasses were used to test the effect of wet-aging period on bloom development. Inside rounds (IMPS#168) and shoulder…”
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Water-Holding Capacity of Meat by Apple, Jason K, Yancey, Janeal W.S

“…Water‐holding capacity (WHC) is debatably one of the most important meat quality attributes today, especially for the case‐ready and further‐processed meats…”
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