C. E. Lyon

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C. E. Lyon, 1954 .

Textural and chemical characteristics of recombined precooked beef chuck roasts as influenced by boning time and salt level

C. E. Lyon, J. O. Reagan, T. Mann, 1990 .

Shortening of the pectoralis muscle and meat tenderness of broiler chickens

C. E. Lyon, C. Papa, 1989 .

Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler pectoralis muscle.

C. E. Lyon, J. O. Reagan, J. Reagan, 1989, Poultry science.

Quality of Broiler Thigh Meat Patties as Affected by the Addition of Giblets

C. E. Lyon, B. G. Lyon, J. E. Thomson, 1982 .

Effects of Flake-Cutting, Seasoning, and Structured Protein Fiber on Mechanically Deboned Poultry Meat

C. E. Lyon, 1980 .

RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL TEXTURE PROFILE ATTRIBUTES

C. E. Lyon, B. G. Lyon, J. Meullenet, 1998 .

Effect of Ultrasonic Radiation on Some Physical Characteristics of Broiler Breast Muscle and Cooked Meat

C. E. Lyon, R. L. Wilson, J. Dickens, 1991 .

SENSORY CHARACTERISTICS AND NEAR‐INFRARED SPECTROSCOPY OF BROILER BREAST MEAT FROM VARIOUS CHILL‐STORAGE REGIMES

William R. Windham, W. R. Windham, Franklin E. Barton, 2001 .

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

C. E. Lyon, J. O. Reagan, J. Reagan, 1990 .

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets.

D. P. Smith, C. E. Lyon, B. G. Lyon, 2004, Poultry science.

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

C. E. Lyon, B. G. Lyon, 1990 .

Research Note: Shear Value Ranges by Instron Warner-Bratzler and Single-Blade Allo-Kramer Devices That Correspond to Sensory Tenderness

C. E. Lyon, B. G. Lyon, 1991 .

Effects of Water-Cooking in Heat-Sealed Bags Versus Conveyor-Belt Grilling on Yield, Moisture, and Texture of Broiler Breast Meat

C. E. Lyon, B. G. Lyon, 1993 .

Assessment of three devices used in shear tests of cooked breast meat.

C. E. Lyon, B. G. Lyon, 1998, Poultry science.

Validation of Dry Cured Ham Process for Control of Pathogens

C. E. Lyon, M. Harrison, A. E. Reynolds, 2001 .

Comparison of microscopic and laser diffraction methods for measuring sarcomere lengths of contracted muscle fibers of chicken pectoralis major muscle.

C. E. Lyon, M. Miller, C. Papa, 1990, Poultry science.

Effect of Muscle pH and Calcium Content on Quality of Pre‐and Postrigor Chicken Breast Muscle

C. E. Lyon, L. L. Young, 1989 .

Quality of Patties Containing Mechanically Deboned Broiler Meat, Hand Deboned Fowl Meat and Two Levels of Structured Protein Fiber

C. E. Lyon, B. G. Lyon, W. Townsend, 1978 .

Effect of muscle opposition during rigor on development of broiler breast meat tenderness.

C. E. Lyon, C. Papa, J. A. Cason, 1997, Poultry science.

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

C. E. Lyon, J. E. Thomson, D. Hamm, 1985 .

Physical Degradation of Lignified Stem Tissues by Ruminal Fungi

W. R. Windham, C. E. Lyon, D. E. Akin, 1989, Applied and environmental microbiology.

The microbiological profile of chilled and frozen chicken.

W. R. Windham, C. E. Lyon, B. G. Lyon, 2000, Journal of food protection.

Meat Yields from Hot Deboned Noneviscerated Broilers

C. E. Lyon, J. P. Hudspeth, L. R. Minear, 1984 .

EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE

C. E. Lyon, C. Davis, W. Townsend, 1980 .

Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments

C. E. Lyon, B. G. Lyon, Yao‐wen Huang, 2002 .

The Effects of Electric Stimulation and Extended Chilling Times on the Biochemical Reactions and Texture of Cooked Broiler Breast Meat

C. E. Lyon, J. Dickens, 1995 .

Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.

C. E. Lyon, R. J. Buhr, L. L. Young, 1999, Poultry science.

Effects of Rigor State and Addition of Polyphosphate on the Color of Cooked Turkey Meat

C. E. Lyon, L. L. Young, 1994 .

Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties

C. E. Lyon, R. Wilson, L. L. Young, 1987 .

Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii

C. E. Lyon, B. G. Lyon, Yao‐wen Huang, 2002 .

Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.

C. E. Lyon, L. L. Young, 1997, Poultry science.

Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.

W. R. Windham, C. E. Lyon, B. G. Lyon, 2004, Poultry science.

Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end‐point temperature of 79.4 °C†

C. E. Lyon, B. G. Lyon, L. L. Young, 1999 .

Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses.

C. E. Lyon, R. J. Buhr, G. Ware, 2001, Poultry science.

WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT

C. E. Lyon, B. G. Lyon, J. P. Hudspeth, 1973 .

Relationship of Tissue Digestion to Textural Strength in Bermudagrass and Alfalfa Stems

W. R. Windham, C. E. Lyon, D. E. Akin, 1990 .

Evaluation of stem strength of alfalfa (Medicago sativa L.) genotypes

C. E. Lyon, N. Ames, D. E. Akin, 1995 .

Meat quality: sensory and instrumental evaluations

C. E. Lyon, B. G. Lyon, 2000 .

Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.

W. R. Windham, C. E. Lyon, B. G. Lyon, 2001, Journal of food protection.

Variations in levels of acid phosphatase present in chicken whole leg meat.

C. E. Lyon, D. L. Fletcher, D. Jones, 2002, Poultry science.

Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing-finishing Swine

C. E. Lyon, J. O. Reagan, M. Miller, 1990 .

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine.

C. E. Lyon, J. O. Reagan, M. Miller, 1991, Meat science.

Evaluation of Age, Gender, Strain, and Diet on the Cooked Yield and Shear Values of Broiler Breast Fillets

C. E. Lyon, R. J. Buhr, J. Northcutt, 1999 .

Broiler Tenderness: Effects of Postchill Deboning Time and Fillet Holding Time

C. E. Lyon, B. G. Lyon, C. Papa, 1992 .

Effects of Sex, Rigor Condition, and Heating Method on Yield and Objective Texture of Broiler Breast Meat

C. E. Lyon, R. Wilson, 1986 .

Objective Color Values of Non-Frozen and Frozen Broiler Breasts and Thighs

C. E. Lyon, R. Wilson, W. Townsend, 1976 .

Effect of Water Chilling on Objective Color of Bruised and Unbruised Broiler Tissue

C. E. Lyon, J. A. Cason, 1995 .

The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.

C. E. Lyon, B. G. Lyon, A. Whittemore, 1994, Poultry science.

Chapter Meat quality: Sensory and instrumental evaluations

C. E. Lyon, B. G. Lyon, J. Meullenet, 2010 .

Bacterial Quality of Broilers and Alternative Processing Procedures

C. E. Lyon, N. Stern, M. Musgrove, 1995 .

Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts

C. E. Lyon, J. O. Reagan, T. Mann, 1989 .

Microbiological Profile of Chicken Patty Products Containing Broiler Giblets

C. E. Lyon, J. E. Thomson, J. P. Hudspeth, 1983 .

Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed‐Over Flavor in Precooked, Restructured Beef Chuck Roasts

C. E. Lyon, J. O. Reagan, T. Mann, 1989 .

Sensory Analysis and Thiobarbituric Acid Values of Precooked Chicken Patties Stored Up to Three Days and Reheated by Two Methods

C. E. Lyon, B. G. Lyon, C. Ang, 1988 .

Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time

C. E. Lyon, J. O. Reagan, M. Miller, 1989 .

Tenderization of hot-boned broiler breast meat by clamping during chilling.

C. E. Lyon, J. Dickens, J. A. Cason, 2002, Poultry science.

Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry Meat

C. E. Lyon, B. G. Lyon, C. Davis, 1980 .

Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat.

C. E. Lyon, L. L. Young, 1997, Poultry science.

Fat Content Effects on Yield, Quality, and Microbiological Characteristics of Chicken Patties

C. E. Lyon, C. Papa, H. S. Lillard, 1991 .

Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders

C. E. Lyon, J. Carpenter, A. E. Reynolds, 2006 .

Influence of age and postchill carcass aging duration on chicken breast fillet quality.

C. E. Lyon, R. J. Buhr, G. Ware, 2001, Poultry science.

Effect of stunning time and polyphosphates on quality of cooked chicken breast meat.

C. E. Lyon, J. Northcutt, L. L. Young, 1996, Poultry science.

Comparison of the Allo-Kramer Shear and Texture Profile Methods of Broiler Breast Meat Texture Analysis

D. P. Smith, C. E. Lyon, D. L. Fletcher, 1988 .

Effects of Hot or Cold Deboning on Functional Properties of Broiler Dark Meat and Quality of Sausage

C. E. Lyon, J. Marion, J. E. Thomson, 1983 .

Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

C. E. Lyon, B. G. Lyon, 1990 .

Moisture Retention and Textural Properties of Ground Chicken Meat as Affected by Sodium Tripolyphosphate, Ionic Strength and pH

C. E. Lyon, C. Papa, R. Wilson, 1992 .

The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color.

D. P. Smith, C. E. Lyon, B. G. Lyon, 2002, Poultry science.

Surface Dark Spotting and Bone Discoloration in Fried Chicken

C. E. Lyon, B. G. Lyon, 1986 .

The Effect of Salt Addition and Postmortem Holding Time on Cooked Yield and Texture of Hot-Stripped Ground Fowl Meat

C. E. Lyon, B. G. Lyon, D. Hamm, 1984 .

Meat Yield Comparisons of Hot Cut-Up, Noneviscerated Versus Eviscerated Immersion-Chilled Broilers

C. E. Lyon, J. P. Hudspeth, D. Hamm, 1984 .

CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT

C. E. Lyon, B. G. Lyon, W. Townsend, 1978 .

Detection of blood (hemoglobin) contamination in poultry muscle tissue.

C. E. Lyon, B. G. Lyon, C. Davis, 1986, Poultry science.

Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets.

C. E. Lyon, L. L. Young, 1997, Poultry science.

Effects of Electric Treatments and Wing Restraints on the Rate of Post-Mortem Biochemical Changes and Objective Texture of Broiler Pectoralis Major Muscles Deboned After Chilling

C. E. Lyon, J. Dickens, 1993 .

EFFECTS OF TEMPERATURE‐TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER‐COOKED BROILER THIGHS

C. E. Lyon, B. G. Lyon, J. P. Hudspeth, 1975 .

SUBJECTIVE AND OBJECTIVE METHODS FOR ESTIMATING DONENESS IN WATER-COOKED BROILER THIGHS

C. E. Lyon, B. G. Lyon, A. Klose, 1975 .

Effect of Time Post-Mortem on Development of Pink Discoloration in Cooked Turkey Breast Meat

C. E. Lyon, J. Dickens, J. Northcutt, 1996 .

Effect of two stunning voltages on blood loss and objective texture of meat deboned at various post-mortem times.

C. E. Lyon, J. Dickens, 1993, Poultry science.

Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality

C. E. Lyon, D. L. Fletcher, J. Dickens, 1986 .

Influence of time off feed on broiler viscera weight, diameter, and shear.

C. E. Lyon, R. J. Buhr, J. Northcutt, 1998, Poultry science.

Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

C. E. Lyon, C. Papa, R. Wilson, 1991 .

Effects of Chilling Time and Belt Flattening on Physical Characteristics, Yield and Tenderness of Broiler Breasts

C. E. Lyon, J. Dickens, S. F. Bilgili, 1997 .

Effects of a Physical Treatment Applied Immediately after Chilling on the Structure of Muscle Fiber and the Texture of Cooked Broiler Breast Meat

C. E. Lyon, S. Silvers, M. Robach, 1992 .

Research Note: Effects of Wing Restraints on the Objective Texture of Commercially Processed Broiler Breast Meat

C. E. Lyon, C. Papa, R. Wilson, 1992 .

Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

C. E. Lyon, D. L. Fletcher, C. Papa, 1989 .

The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat

C. E. Lyon, J. E. Thomson, J. P. Hudspeth, 1984 .

Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods.

C. E. Lyon, B. G. Lyon, 1996, Poultry science.

Effects of Carcass Stimulation, Deboning Time, and Marination on Color and Texture of Broiler Breast Meat

C. E. Lyon, B. G. Lyon, J. Dickens, 1998 .

Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry

C. E. Lyon, B. G. Lyon, 1997 .

The Location of Wing Restraints and the Incidence of Residual Blood in Broiler Breast Meat

C. E. Lyon, B. G. Lyon, 1994 .

The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler Parts

C. E. Lyon, B. G. Lyon, J. P. Hudspeth, 1973 .

Effects of Electrical Stimulation and Simulated Conventional- and Extended Chilling Method on Cooked Chicken Breast Meat Texture and Yield

C. E. Lyon, J. Dickens, L. L. Young, 2005 .

Differences in rumen bacterial degradation of morphological fractions in eight cereal straws and the effect of digestion on different types of tissues and mechanical properties of straw stalks

C. E. Lyon, K. Becker, D. E. Akin, 1992 .

Degradation of leaf blades and stems by monocentric and polycentric isolates of ruminal fungi

C. E. Lyon, D. E. Akin, W. S. Borneman, 1990 .

Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time.

C. E. Lyon, B. G. Lyon, 2002, Poultry science.

Vitelline Membrane Strength and Egg Yolk Mottling

C. E. Lyon, R. Morrison, G. W. Newell, 1972 .

Effects of Using Mechanically Deboned Meat from Broiler Breast Frames and Isolated Soy Protein on Objective and Sensory Characteristics of Poultry Rolls

C. E. Lyon, B. G. Lyon, J. P. Hudspeth, 1981 .

Effects of Age and Sex on the Texture Profile of Hot Stripped Broiler Breast Meat

C. E. Lyon, J. P. Hudspeth, D. Hamm, 1984 .

In vitro digestion and textural strength of rind and pith of normal and brown midrib stems

C. E. Lyon, D. E. Akin, L. Rigsby, 1993 .

BI‐CYCLICAL INSTRUMENT FOR ASSESSING TEXTURE PROFILE PARAMETERS AND ITS RELATIONSHIP TO SENSORY EVALUATION OF TEXTURE

Jean-François Meullenet, John A. Carpenter, C. E. Lyon, 1997 .

Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages.

Yongliang Liu, W. R. Windham, C. E. Lyon, 2004, Journal of agricultural and food chemistry.

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy.

W. R. Windham, C. E. Lyon, B. G. Lyon, 2004, Poultry science.