Zobrazeno 1 - 10
of 34
pro vyhledávání: '"J W, Wise"'
Autor:
J W Wise, Mohammad Koohmaraie, J. M. Behrends, J. O. Reagan, T. L. Wheeler, K. J. Goodson, Jeffrey W. Savell, B. L. Gwartney, S. D. Shackelford, W. W. Morgan
Publikováno v:
Journal of Animal Science. 83:2869-2875
The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a5feed0be15611f6e60c507997c780f
https://doi.org/10.2527/2005.83122869x
https://doi.org/10.2527/2005.83122869x
Autor:
B. L. Gwartney, Mohammad Koohmaraie, W. W. Morgan, J W Wise, K. J. Goodson, Jeffrey W. Savell, J. O. Reagan, J. M. Behrends, Steven D. Shackelford, Tommy L. Wheeler
Publikováno v:
Journal of Animal Science. 83:662-670
An in-home beef study evaluated con- sumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; bud-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcde4d953f7d7f608ba8ada2451bb5c5
https://doi.org/10.2527/2005.833662x
https://doi.org/10.2527/2005.833662x
Autor:
Keith E. Belk, D. J. Vote, John A. Scanga, J W Wise, J D Tatum, A. M. Wyle, Gary C. Smith, Rudy Steiner
Publikováno v:
Journal of Animal Science. 81:2239-2246
In two phases, this study assessed the ability of two video image analysis (VIA) instruments, VIASCAN and Computer Vision System (CVS), to augment assignment of yield grades (YG) to beef carcasses to 0.1 of a YG at commercial packing plant speeds and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe9e50466aab9a5779da76a502e8c2fc
https://doi.org/10.2527/2003.8192239x
https://doi.org/10.2527/2003.8192239x
Autor:
Jeremy F. Taylor, M J Buyck, R.K. Miller, T R Neely, J W Wise, J. O. Reagan, C L Lorenzen, J. D. Tatum, Jeffrey W. Savell
Publikováno v:
Journal of Animal Science. 81:143-149
Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46a536ad4a809d09249b3d44fb671f81
https://doi.org/10.2527/2003.811143x
https://doi.org/10.2527/2003.811143x
Autor:
R C Cannell, P. L. Chapman, Keith E. Belk, Gary C. Smith, J. D. Tatum, J W Wise, John A. Scanga
Publikováno v:
Journal of Animal Science. 80:1195-1201
Objective quantification of differences in wholesale cut yields of beef carcasses at plant chain speeds is important for the application of value-based marketing. This study was conducted to evaluate the ability of a commercial video image analysis s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b9dcc28887def12e0b82d14a98eb976
https://doi.org/10.2527/2002.8051195x
https://doi.org/10.2527/2002.8051195x
Autor:
B. L. Gwartney, K. J. Goodson, J. O. Reagan, Jeffrey W. Savell, S M Courington, W. W. Morgan, J W Wise
Publikováno v:
Scopus-Elsevier
An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a72ccbe29f653326709cf60ddad1d6f1
https://doi.org/10.2527/2002.802401x
https://doi.org/10.2527/2002.802401x
Publikováno v:
Journal of Animal Science. 69:4845-4857
Hot carcasses from 220 steers (progeny of Hereford or Angus dams mated to Angus, Charolais, Galloway, Gelbvieh, Hereford, Longhorn, Nellore, Piedmontese, Pinzgauer, Salers, or Shorthorn sires) were used to develop equations to estimate weights and pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32a3756ed9ea15bdd567efb9c0be1378
https://doi.org/10.2527/1991.69124845x
https://doi.org/10.2527/1991.69124845x
Autor:
J M, Behrends, K J, Goodson, M, Koohmaraie, S D, Shackelford, T L, Wheeler, W W, Morgan, J O, Reagan, B L, Gwartney, J W, Wise, J W, Savell
Publikováno v:
Journal of animal science. 83(12)
The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::805b2a48c5115b237831ec86493ed29d
https://pubmed.ncbi.nlm.nih.gov/16282626
https://pubmed.ncbi.nlm.nih.gov/16282626
Autor:
J M, Behrends, K J, Goodson, M, Koohmaraie, S D, Shackelford, T L, Wheeler, W W, Morgan, J O, Reagan, B L, Gwartney, J W, Wise, J W, Savell
Publikováno v:
Journal of animal science. 83(3)
An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d897f4014ee19153f4f3604de696a41a
https://pubmed.ncbi.nlm.nih.gov/15705763
https://pubmed.ncbi.nlm.nih.gov/15705763
Autor:
J W Wise
Publikováno v:
British Journal of Educational Technology. 27:147-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db17b0580c0e06c0c6e9de1a3a3afdf9
https://doi.org/10.1111/j.1467-8535.1996.tb00722.x
https://doi.org/10.1111/j.1467-8535.1996.tb00722.x