World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
34
Citations
3399
World Ranking
1920
National Ranking
551

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Animal science
  • Anatomy

His primary areas of investigation include Food science, Broiler, Shear, Animal science and Tenderness. His Starch, FOOD STARCH and Chicken breast study, which is part of a larger body of work in Food science, is frequently linked to Moisture and Body weight, bridging the gap between disciplines. His Broiler research incorporates themes from Chewiness, Flavor and Anatomy.

His Flavor research includes themes of Taste and Animal feed. His research integrates issues of Sensory tests and Surgery in his study of Animal science. C. E. Lyon combines subjects such as Marination, Cooked meat and Food technology with his study of Warner bratzler.

His most cited work include:

  • The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast Meat (115 citations)
  • Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem. (84 citations)
  • Research Note: Shear Value Ranges by Instron Warner-Bratzler and Single-Blade Allo-Kramer Devices That Correspond to Sensory Tenderness (79 citations)

What are the main themes of his work throughout his whole career to date?

The scientist’s investigation covers issues in Broiler, Food science, Animal science, Tenderness and Anatomy. His work on Broiler is being expanded to include thematically relevant topics such as Chicken breast. His Flavor and Chewiness study in the realm of Food science interacts with subjects such as Texture, Moisture and Sodium.

His Chewiness study combines topics from a wide range of disciplines, such as Food preservation and Pectoralis Muscle. His Animal science study integrates concerns from other disciplines, such as Surgery and Cooked meat. His work carried out in the field of Cooked meat brings together such families of science as Breast muscle and Food handling.

He most often published in these fields:

  • Broiler (61.36%)
  • Food science (59.09%)
  • Animal science (31.82%)

What were the highlights of his more recent work (between 2002-2006)?

  • Food science (59.09%)
  • Broiler (61.36%)
  • Anatomy (18.18%)

In recent papers he was focusing on the following fields of study:

C. E. Lyon focuses on Food science, Broiler, Anatomy, Principal component analysis and Flavor. His Isolated Soy Protein, FOOD STARCH, Starch, Water holding capacity and Soy protein investigations are all subjects of Food science research. In general Broiler study, his work on Broiler breeder often relates to the realm of Texture, thereby connecting several areas of interest.

His Anatomy study incorporates themes from Chewiness, Food preservation and Chicken breast. His Principal component analysis research incorporates elements of Biological system and Partial least squares regression, Analytical chemistry. His Flavor research integrates issues from Taste and Animal feed.

Between 2002 and 2006, his most popular works were:

  • Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem. (84 citations)
  • Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy (59 citations)
  • Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets (53 citations)

Best Publications

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

    C. E. Lyon;B. G. Lyon

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

    Y. Liu;B. G. Lyon;W. R. Windham;C. E. Lyon

  • Effects of Age, Sex, and Duration of Postmortem Aging on Percentage Yield of Parts from Broiler Chicken Carcasses

    L. L. Young;J. K. Northcutt;R. J. Buhr;C. E. Lyon

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

    B. G. Lyon;C. E. Lyon

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

    LL Young;CE Lyon

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

    Unknown

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

    C. E. Lyon;C. M. Papa;R. L. Wilson

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

    Y. Liu;B.G. Lyon;W.R. Windham;C.E. Lyon

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

    B. G. Lyon;D. P. Smith;C. E. Lyon;E. M. Savage

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

    B. G. Lyon;C. E. Lyon

  • Influence of Age and Postchill Carcass Aging Duration on Chicken Breast Fillet Quality

    J. K. Northcutt;R. J. Buhr;L. L. Young;C. E. Lyon

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

    C. E. Lyon;R. L. Wilson

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

    DP Smith;CE Lyon;BG Lyon

  • Effects of Electrical Stimulation on the Post-Mortem Biochemical Changes and Texture of Broiler Pectoralis Muscle

    C. E. Lyon;C. E. Davis;J. A. Dickens;C. M. Papa

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

    L. L. Young;C. E. Lyon

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

    E. A. Motzer;J. A. Carpenter;A. E. Reynolds;C. E. Lyon

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

    J. A. Dickens;B. G. Lyon;A. D. Whittemore;C. E. Lyon

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

    Louis L. Young;J.M. Garcia;H.S. Lillard;C.E. Lyon

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

    J. A. Dickens;C. E. Lyon;R. L. Wilson

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

    R. J. Buhr;J. K. Northcutt;C. E. Lyon;G. N. Rowland

  • 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

  • Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry

    B.G. Lyon;C.E. Lyon

  • Texture Evaluations of Cooked, Diced Broiler Breast Samples by Sensory and Mechanical Methods

    B. G. Lyon;C. E. Lyon

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

    LL Young;RJ Buhr;CE Lyon

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

    G. H. Poole;C. E. Lyon;R. J. Buhr;L. L. Young

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

    C. E. Lyon;B. G. Lyon;C. M. Papa;M. C. Robach

Frequent Co-Authors

D. P. Smith
D. P. Smith Diamond V (United States)
R. J. Buhr
R. J. Buhr Agricultural Research Service
Daniel L. Fletcher
Daniel L. Fletcher University of Georgia
Sacit F. Bilgili
Sacit F. Bilgili Auburn University
Julie K. Northcutt
Julie K. Northcutt Clemson University
Nelson A. Cox
Nelson A. Cox Agricultural Research Service
Mark E. Berrang
Mark E. Berrang Agricultural Research Service
J. B. Hess
J. B. Hess Auburn University

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