C.E. LYON

RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES

Jean‐Francois Meullenet, B.G. LYON, John A. Carpenter et al. · Journal of Sensory Studies · 1998 · 155 citations

Music, Nutrition, Food Analysis +18

The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast Meat

C.E. LYON, B.G. LYON · Poultry Science · 1990 · 127 citations · Full text

pH and Tenderness of Broiler Breast Meat Deboned Various Times After Chilling

C.E. LYON, D. HAMM, James E. Thomson · Poultry Science · 1985 · 115 citations · Full text

Animal Physiology, Nutrition, Breast Meat +12

Physical and Sensory Characteristics of Low‐Fat Fresh Pork Sausage Processed with Various Levels of Added Water

P. O. AHMED, M.F. Miller, C.E. LYON et al. · Journal of Food Science · 1990 · 113 citations

Nutrition, Food Analysis, Meat Quality +16

Principal Component Analysis of Physical, Color, and Sensory Characteristics of Chicken Breasts Deboned at Two, Four, Six, and Twenty-Four Hours Postmortem

Y. Liu, B.G. LYON, William R. Windham et al. · Poultry Science · 2004 · 110 citations · Full text

Nutrition, Breast Muscles, Anatomy +17