J. W. S. Yancey

How is the instrumental color of meat measured?

W.N. Tapp, J. W. S. Yancey, J. K. Apple · Meat Science · 2010 · 134 citations

Nutrition, Food Composition, Measurement +9

Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

J. W. S. Yancey, M. D. Wharton, J. K. Apple · Meat Science · 2010 · 91 citations

Meat Packaging, End-point Temperature, Internal Cooked Color +6

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions1

J. K. Apple, Cynthia Maxwell, D. L. Galloway et al. · Journal of Animal Science · 2008 · 46 citations

Nutrition, Agricultural Economics, Education +18

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

J. W. S. Yancey, J. K. Apple, J.F. Meullenet et al. · Meat Science · 2010 · 42 citations

Meullenet–owens Razor Shear, Mechanical Engineering, Overall Impression +3

Compositional and instrumental firmness variations within fresh pork bellies

Keely A. Trusell, J. K. Apple, J. W. S. Yancey et al. · Meat Science · 2011 · 42 citations

Nutrition, Food Composition, Animal Nutrition +6