Effect of endophyte type on carcass traits, meat quality, and fatty acid composition of beef cattle grazing tall fescue von Realini, C. E, Duckett, S. K, Hill, N. S, Hoveland, C. S, Lyon, B. G, Sackmann, J. R, Gillis, M. H

Volltext

Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem von Liu, Y, Lyon, B G, Windham, W R, Lyon, C E, Savage, E M

Volltext

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy von Liu, Y, Lyon, B.G, Windham, W.R, Lyon, C.E, Savage, E.M

Volltext

Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets von Lyon, B.G, Smith, D.P, Lyon, C.E, Savage, E.M

Volltext

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures von LYON, B. G, BERRY, B. W, SODERBERG, D, CLINCH, Nelson

Volltext

The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color von Smith, D P, Lyon, C E, Lyon, B G

Volltext

Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam von Murphy, R.Y., Hanson, R.E., Duncan, L.K., Feze, N., Lyon, B.G.

Volltext

Relationship between sensory and instrumental texture profile attributes von Meullenet, Jean-Francois, Lyon, B.G, Carpenter, John A, Lyon, C.E

Volltext

Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers von Perry, J.M, Swanson, R.B, Lyon, B.G, Savage, E.M

Volltext

Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time von Lyon, B G, Lyon, C E

Volltext

Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color von Kane, A.M., Lyon, B.G., Swanson, R.b., Savage, E.M.

Volltext

Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii von Sanchez-Brambila, G. Y., Lyon, B. G., Huang, Y. W., Lyon, C. E., Gates, K. W.

Volltext

Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions von Lyon, B.G, Smith, D.P, Savage, E.M

Volltext

The microbiological profile of chilled and frozen chicken von BAILEY, J. S, LYON, B. G, LYON, C. E, WINDHAM, W. R

Volltext

Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments von Sanchez-Brambila, G.Y, Lyon, B.G, Huang, Y.W, Santiago, J.R. Franco, Lyon, C.E, Gates, K.W

Volltext

Sensory descriptive profile relationships to shear values of deboned poultry von Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA.), Lyon, C.E

Volltext

Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties von LYON, B. G, DAVIS, C. E, WINDHAM, W. R, LYON, C. E

Volltext

Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods von Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA.), Lyon, C.E

Volltext

Assessment of three devices used in shear tests of cooked breast meat von Lyon, B.G. (USDA/ARS-Russell Research Center, Athens, GA.), Lyon, C.E

Volltext

Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture von Meullenet, J.F.C, Carpenter, J.A, Lyon, B.G, Lyon, C.E

Volltext