Výsledky vyhledávání

Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis1,2

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

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Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values1

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

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Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades. United States Department of Agriculture

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

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Beef customer satisfaction: factors affecting consumer evaluations of clod steaks

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

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Determining beef carcass retail product and fat yields within 1 hour postmortem

Autor: Larry V. Cundiff, J W Wise, J K Apple, M. E. Dikeman

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

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Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

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

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