E.J. Yancey

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

E.J. Yancey, J.P. Grobbel, Michael E. Dikeman et al. · Meat Science · 2006 · 85 citations

Animal Physiology, Nutrition, Food Quality +12

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

R.T. Baublits, F.W. Pohlman, A.H. Brown et al. · Meat Science · 2005 · 69 citations

Nutrition, Meat Packaging, Animal Science +7

Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research

T.E. Lawrence, David A. King, Ersel Obuz et al. · Meat Science · 2001 · 61 citations

Beef Tenderness Research, Electric Belt Grill, Meat Packaging +5

Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling1,2,3

E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister et al. · Journal of Animal Science · 2005 · 57 citations

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

Michael E. Dikeman, Melvin C. Hunt, P. B. Addis et al. · Journal of Animal Science · 2003 · 29 citations