J. 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.
Researcher
Also affiliated: United States Department of Agriculture (2010); Kansas State University (2007); University of Arkansas System (2016); Tyson Foods (United States) (2023)
Faculty Researcher
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: 53
- Citations: 820
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
- Overwrapping
- Packaging: Technology and films
- Overwrapping
- Packaging: Technology and films
- Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties
- Impact of Retail Case Type and Lighting Intensity on Instrumental Color Traits of Ground Beef Patties
- Packaging: Technology and films
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