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

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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

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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

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

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Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses von Young, L L, Northcutt, J K, Buhr, R J, Lyon, C E, Ware, G O

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In a randomized, double-blinded, placebo-controlled trial, the single oral dose typhoid vaccine, M01ZH09, is safe and immunogenic at doses up to 1.7 × 1010 colony-forming units von Lyon, C.E, Sadigh, K.S, Carmolli, M.P, Harro, C, Sheldon, E, Lindow, J.C, Larsson, C.J, Martinez, T, Feller, A, Ventrone, C.H, Sack, D.A, DeNearing, B, Fingar, A, Pierce, K, Dill, E.A, Schwartz, H.I, Beardsworth, E.E, Kilonzo, B, May, J.P, Lam, W, Upton, A, Budhram, R, Kirkpatrick, B.D

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Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat von Lyon, C.E, Lyon, B.G, Savage, E.M

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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

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The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat von Lyon, C.E. (USDA, ARS, Russell Research Center, Athens, GA), Lyon, B.G

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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

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Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat von Young, L.L. (Richard B. Russell Agricultural Research Center, USDA, ARS, Athens, GA.), Lyon, C.E

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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

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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

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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

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Influence of time off feed on broiler viscera weight, diameter, and shear von Buhr, R.J. (Poultry Processing and Meat Quality Research Unit, Richard B. Russell Agricultural Research Center, USDA, Athens, GA.), Northcutt, J.K, Lyon, C.E, Rowland, G.N

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Effect of stunning time and polyphosphates on quality of cooked chicken breast meat von Young, L.L. (Richard B. Russell Agricultural Research Center, USDA, ARS, Athens, GA.), Northcutt, J.K, Lyon, C.E

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Effects of water-cooking in heat-sealed bags versus conveyor-belt grilling on yield, moisture, and texture of broiler breast meat von Lyon, B.G, Lyon, C.E

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The effects of electric stimulation and extended chilling times on the biochemical reactions and texture of cooked broiler breast meat von Dickens, J.A. (USDA, Russel Research Center, Athens, GA.), Lyon, C.E

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The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor von Dickens, J.A, Lyon, B.G, Whittemore, A.D, Lyon, C.E

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Effects of rigor state and addition of polyphosphate on the color of cooked turkey meat von YOUNG, LOUIS L., LYON, C.E.

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