Search Results - "Wise, J. W"

Measuring muscle color on beef carcasses using the Lab color space by Wulf, D.M, Wise, J.W

“…Because beef muscle color affects consumers' purchasing decisions, is a factor in determining USDA grades, and has been shown to be useful in sorting carcasses…”
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Beef customer satisfaction: factors affecting consumer evaluations of clod steaks by Goodson, K. J, Morgan, W. W, Reagan, J. O, Gwartney, B. L, Courington, S. M, Wise, J. W, Savell, J. W

“…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…”
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Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values by Lorenzen, C. L, Miller, R. K, Taylor, J. F, Neely, T. R, Tatum, J. D, Wise, J. W, Buyck, M. J, Reagan, J. O, Savell, J. W

“…Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit…”
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Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks by Behrends, J. M, Goodson, K. J, Koohmaraie, M, Shackelford, S. D, Wheeler, T. L, Morgan, W. W, Reagan, J. O, Gwartney, B. L, Wise, J. W, Savell, J. W

“…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…”
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Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings by Neely, T.R, Lorenzen, C.L, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O, Savell, J.W

“…An in-home beef study evaluated consumer ratings from moderate-to-heavy beef users as influenced by cut (top loin, top sirloin, and top round steaks), USDA…”
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Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak by Lorenzen, C.L, Neely, T.R, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O, Savell, J.W

“…The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select,…”
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Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation by Behrends, J. M, Goodson, K. J, Koohmaraie, M, Shackelford, S. D, Wheeler, T. L, Morgan, W. W, Reagan, J. O, Gwartney, B. L, Wise, J. W, Savell, J. W

“…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…”
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Accuracy and repeatability of beef carcass longissimus muscle area measurements by Steiner, R, Vote, D.J, Belk, K.E, Scanga, J.A, Wise, J.W, Tatum, J.D, Smith, G.C

“…This study was conducted to determine the accuracy and repeatability of beef carcass longissimus muscle area (LMA) measurements obtained by three different…”
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Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis by Steiner, R, Wyle, A.M, Vote, D.J, Belk, K.E, Scanga, J.A, Wise, J.W, Tatum, J.D, Smith, G.C

“…In two phases, this study assessed the ability of two video image analysis (VIA) instruments, VIASCAN and Computer Vision System (CVS), to augment assignment…”
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Using live estimates and ultrasound measurements to predict beef carcass cutability by May, S. G, Mies, W. L, Edwards, J. W, Harris, J. J, Morgan, J. B, Garrett, R. P, Williams, F. L, Wise, J. W, Cross, H. R, Savell, J. W

“…Commercial slaughter steers (n = 329) and heifers (n = 335) were selected to vary in frame size, muscle score, and carcass fat thickness to study the…”
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Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak by Savell, J.W, Lorenzen, C.L, Neely, T.R, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O

“…The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select,…”
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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 by CANNELL, R. C, BELK, K. E, TATUM, J. D, WISE, J. W, CHAPMAN, P. L, SCANGA, J. A, SMITH, G. C

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Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak by Miller, M. F, Kerth, C. R, Wise, J. W, Lansdell, J. L, Stowell, J. E, Ramsey, C. B

“…A boneless beef strip loin (IMPS #180) was fabricated from each of 320 carcasses to study the effects of slaughter plant location, quality grade, fat…”
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evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows by Hilton, G.G, Tatum, J.D, Williams, S.E, Belk, K.E, Williams, F.L, Wise, J.W, Smith, G.C

“…Strip loins from 354 female bovine carcasses, selected to represent 30 skeletal maturity (A, B, C, D, and E) x marbling score (SA/MA/AB, MD, MT, SM, SL, and…”
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Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak by Neely, T.R, Lorenzen, C.L, Miller, R.K, Tatum, J.D, Wise, J.W, Taylor, J.F, Buyck, M.J, Reagan, J.O, Savell, J.W

“…The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select,…”
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Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield grades by Cannell, R.C, Tatum, J.D, Belk, K.E, Wise, J.W, Clayton, R.P, Smith, G.C

“…An improved ability to quantify differences in the fabrication yields of beef carcasses would facilitate the application of value-based marketing. This study…”
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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 by Cannell, R. C, Belk, K. E, Tatum, J. D, Wise, J. W, Chapman, P. L, Scanga, J. A, Smith, G. C

“…Objective quantification of differences in wholesale cut yields of beef carcasses at plant chain speeds is important for the application of value-based…”
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Simulated instrument augmentation of USDA yield grade application to beef carcasses by Belk, K.E. (Colorado State University, Fort Collins.), Scanga, J.A, Tatum, J.D, Wise, J.W, Smith, G.C

“…Because no instrument technology has been shown to predict beef carcass composition better than USDA yield grades, this study was conducted to determine…”
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Prediction of slaughter cow composition using live animal and carcass traits by O'Mara, F.M. (University of Georgia, Athens, GA.), Williams, S.E, Tatum, J.D, Hilton, G.G, Pringle, T.D, Wise, J.W, Williams, F.L

“…Slaughter cows (n = 120), representing four genotypes (British, continental, Bos indicus, and dairy) and three body condition classes (thin, moderate, and…”
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Accuracy of application of USDA beef quality and yield grades using the traditional system and the proposed seven-grade yield grade system by Kerth, C. R, Miller, M. F, Wise, J. W, Lansdell, J. L, Ramsey, C. B

“…Beef carcasses (n = 5,542) were evaluated by three USDA on-line graders and compared with the computed expert USDA quality (QG) and yield grades (YG) during…”
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