Match tier
Likely match
Presence
Current · Arkansas
Last published
2023
Sources
OpenAlex · ORCID
Refreshed
2026-10-06
J
Janeal W. S. Yancey
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
Instructor
Also affiliated: Kansas State University (2007); University of Arkansas System (2017–2023); Tyson Foods (United States) (2023)
15 h-index
52 pubs
830 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
J. W. S. Yancey's research focuses on the quality and presentation of meat products, particularly ground beef. Their work investigates how external factors, such as retail case type and lighting intensity, influence the instrumental color characteristics of meat patties. Yancey has also explored packaging technologies and films relevant to food preservation and presentation, including overwrapping techniques. Their scholarship metrics indicate a significant body of work, with an h-index of 15, 53 total publications, and 816 total citations. Yancey's recent publications demonstrate a continued engagement with food science and technology, with activity noted in 2023.
Metrics
- h-index: 15
- Publications: 52
- Citations: 830
Positions
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Instructor publications 2006–2023University of Arkansas at Fayetteville Institution web page
Selected Publications
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Packaging: Technology and films (2023)
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Overwrapping (2023)
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Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties (2021)
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34 Developing criteria for forage finished beef in the Southeastern U.S (2020)
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Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks (2016)
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Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef1 (2016)
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419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits (2016)
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138 The quandaries of measuring meat quality (2016)
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PACKAGING | Equipment (2014)
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PACKAGING | Overwrapping (2014)
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PACKAGING | Technology and Films (2014)
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Cooked color of precooked ground beef patties formulated with mature bull trim (2013)
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Application of “Tenderstretch” and “Tendercut” to goat carcasses (2013)
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Water‐Holding Capacity of Meat (2013)
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Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability (2012)
Collaboration Network
Top Collaborators
J. K. Apple
University of Arkansas System (US)
14 shared publications
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions1
- 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
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1
- Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2
- Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability
Showing 5 of 14 shared publications
E.J. Yancey
Tyson Foods (United States) (US)
5 shared publications
- PACKAGING | Technology and Films
- PACKAGING | Overwrapping
- PACKAGING | Equipment
- Overwrapping
- Packaging: Technology and films
Donald H. Kropf
Kansas State University (US)
4 shared publications
- PACKAGING | Technology and Films
- PACKAGING | Overwrapping
- Overwrapping
- Packaging: Technology and films
Jason T. Sawyer
University of Arkansas at Fayetteville (US)
3 shared publications
- 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
- Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2
- WITHIN‐MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS
D. L. Galloway
University of Arkansas at Fayetteville
3 shared publications
In database
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions1
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1
- Treadmill exercise is not an effective methodology for producing the dark-cutting condition in young cattle1,2
J.F. Meullenet
University of Arkansas at Fayetteville (US)
2 shared publications
- 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
- Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2
E. B. Kegley
University of Arkansas at Fayetteville
2 shared publications
In database
- Treadmill exercise is not an effective methodology for producing the dark-cutting condition in young cattle1,2
- In Vitro and In Vivo Investigations of Antimicrobial Treatments to Reduce Escherichia coli O157:H7 in Cattle Manure
K. L. Basinger
Lincoln University - Missouri (US)
2 shared publications
- Application of “Tenderstretch” and “Tendercut” to goat carcasses
- 419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits
B. C. Shanks
Lincoln University - Missouri (US)
2 shared publications
- Application of “Tenderstretch” and “Tendercut” to goat carcasses
- 419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits
J. D. Caldwell
2 shared publications
- Application of “Tenderstretch” and “Tendercut” to goat carcasses
- 419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits
Jace J. Hollenbeck
University of Arkansas at Fayetteville (US)
2 shared publications
- Application of “Tenderstretch” and “Tendercut” to goat carcasses
- Cooked color of precooked ground beef patties formulated with mature bull trim
Luke Wilbers
Lincoln University - Missouri (US)
2 shared publications
- Application of “Tenderstretch” and “Tendercut” to goat carcasses
- 419 Effects of diets containing psyllium seed husks on carcass composition, fatty acid profile, and cholesterol of rabbits
Cynthia Maxwell
University of Arkansas at Fayetteville (US)
2 shared publications
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions1
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1
Charles Hamilton
Sterling International (United States) (US)
2 shared publications
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions1
- Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1
M. D. Wharton
University of Arkansas System (US)
2 shared publications
- Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2
- Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks
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