Concepedia

Author

E.J. Yancey

Kansas State University

Also Known As

E J Yancey, E. J. Yancey, E.J Yancey, E.J. Yancey, Ed J. Yancey

28

Publications

409

Citations

10

H-Index

16

Concepts

All Affiliations

Kansas State UniversityUniversity of MinnesotaTyson Foods (United States)Rogers (United States)
EY

About

E.J. Yancey is an author at Kansas State University specializing in animal science, nutrition, and meat science.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

152

2

Nutrition

4

4

176

3

Education

3

3

107

4

Metabolism

2

2

95

5

Public Health

1

1

85

E.J. Yancey

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10

Publications

377

Citations

10

H-Index

YearCitations

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,

Meat Science

2006

85

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,

Meat Science

2005

69

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,

Meat Science

2001

61

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,

Journal of Animal Science

2005

57

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,

Journal of Animal Science

2003

29

Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability1

Melvin C. Hunt, J.J. Schoenbeck, E.J. Yancey,

Journal of Animal Science

2003

23

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

J.P. Grobbel, Michael E. Dikeman, E.J. Yancey,

Meat Science

2005

19

Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner–Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

E.J. Yancey, Michael E. Dikeman, P. B. Addis,

Meat Science

2002

12

Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability.

E.J. Yancey, Melvin C. Hunt, Michael E. Dikeman,

Journal of Animal Science

2001

12

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzlershear force, and palatability traits of steaks and ground beef1

E.J. Yancey, Michael E. Dikeman, P. B. Addis,

Journal of Animal Science

2002

10

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