J. Yancey

发表

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

J. Apple, C. Maxwell, D. Galloway, 2009, Journal of animal science.

Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely‐Textured Beef (LFTB)

J. Apple, J. Yancey, C. T. Moon, 2016 .

Water‐Holding Capacity of Meat

J. Apple, J. Yancey, 2013 .

Cooked color of precooked ground beef patties manufactured with mature bull trimmings.

J. Apple, J. Yancey, J. Hollenbeck, 2019, Meat science.

swine : II . Fatty acid composition of subcutaneous fat Interactive effects of dietary fat source and slaughter weight in growing-finishing

J. Apple, C. Maxwell, D. Galloway, 2009 .

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat.

J. Apple, C. Maxwell, D. Galloway, 2009, Journal of animal science.

Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts.

Z. Johnson, J. Apple, J. Yancey, 2008, Meat science.

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid.

Z. Johnson, J. Apple, R. T. Baublits, 2009, Meat science.

Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks.

J. Apple, J. Yancey, M. D. Wharton, 2016, Journal of animal science.

Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

M. Dikeman, J. Apple, J. Yancey, 2012, Meat science.

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

J. Apple, J. Yancey, M. D. Wharton, 2011, Meat science.

Effects of reducing dietary crude protein levels and replacement with crystalline amino acids on growth performance, carcass composition, and fresh pork quality of finishing pigs fed ractopamine hydrochloride.

J. Apple, C. Maxwell, B. Bass, 2017, Journal of animal science.

Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: I. Growth performance, pork carcass characteristics, and fatty acid composition of subcutaneous fat depots.

J. Apple, C. Maxwell, D. Galloway, 2013, Journal of animal science.

Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: II. Fresh belly and bacon quality characteristics.

J. Apple, C. Maxwell, D. Galloway, 2013, Journal of animal science.

Bellies from Pigs Fed Three Levels of Corn Oil Effects of l-Carnitine Supplementation on Quality Characteristics of Fresh Pork

J. Apple, C. Maxwell, J. Woodworth, 2012 .

Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil.

J. Apple, C. Maxwell, J. Woodworth, 2011, Journal of animal science.

Compositional and instrumental firmness variations within fresh pork bellies.

J. Apple, D. Galloway, J. Yancey, 2011, Meat science.

Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.

J. Meullenet, J. Apple, J. Yancey, 2011, Journal of animal science.

How is the instrumental color of meat measured?

J K Apple, J. Apple, W N Tapp, 2011, Meat science.

Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.

J. Apple, J. Yancey, J. Machete, 2014, Meat science.

In Vitro and In Vivo Investigations of Antimicrobial Treatments to Reduce Escherichia coli O157:H7 in Cattle Manure1

M. G. Johnson, E. Kegley, J. Apple, 2009 .

Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.

J. Apple, J. Yancey, T. M. Johnson, 2016, Journal of animal science.

Application of tension to prerigor goat carcasses to improve cooked meat tenderness.

K. L. Basinger, B. Shanks, J. Apple, 2019, Meat science.

Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging 1

J. Apple, J. Yancey, J. Sawyer, 2017 .

Influence of wet-aging on bloom development in the longissimus thoracis.

Z. Johnson, J. Apple, J. Yancey, 2008, Meat science.

Effects of l-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil 1

J. Apple, C. Maxwell, J. Woodworth, 2011 .

Instrumental reflectance values of fresh pork are dependant on aperture size.

J. Yancey, D. Kropf, 2008, Meat science.

WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS

J. Apple, R. T. Baublits, Michelle Lee, 2008 .

Treadmill exercise is not an effective methodology for producing the dark-cutting condition in young cattle.

E. Kegley, J. Apple, L. Rakes, 2006, Journal of animal science.

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. Meullenet, J T Sawyer, J K Apple, 2010, Meat science.