Author: Rodolfo SteinerPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 174
Book Description
Real-time Augmentation of USDA Yield Grade Application to Beef Carcasses Using Video Image Analysis
Author: Rodolfo SteinerPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 174
Book Description
Handbook of Muscle Foods Analysis
Author: Leo M.L. NolletPublisher: CRC Press
ISBN: 142004530X
Category : Technology & Engineering
Languages : en
Pages : 990
Book Description
In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Evaluation of carcass and meat quality in ruminants
Author: C. LazzaroniPublisher: BRILL
ISBN: 9086866107
Category : Technology & Engineering
Languages : en
Pages : 227
Book Description
"Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."
Computer Vision Technology for Food Quality Evaluation
Author: Da-Wen SunPublisher: Academic Press
ISBN: 0128025999
Category : Technology & Engineering
Languages : en
Pages : 660
Book Description
Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment. Thoroughly explains what computer vision technology is, what it can do, and how to apply it for food quality evaluation Includes a wide variety of computer vision techniques and applications to evaluate a wide variety of foods Describes the pros and cons of different techniques for quality evaluation
Video Image Analysis Used to Predict Carcass Primal Lean and Fat Yields, USDA Yield Grade Factors and USDA Yield Grades
Author: Renee L. WassenbergPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 140
Book Description
CT Scanning
Author: Karupppasamy SubburajPublisher: BoD – Books on Demand
ISBN: 9533079436
Category : Medical
Languages : en
Pages : 362
Book Description
Since its introduction in 1972, X-ray computed tomography (CT) has evolved into an essential diagnostic imaging tool for a continually increasing variety of clinical applications. The goal of this book was not simply to summarize currently available CT imaging techniques but also to provide clinical perspectives, advances in hybrid technologies, new applications other than medicine and an outlook on future developments. Major experts in this growing field contributed to this book, which is geared to radiologists, orthopedic surgeons, engineers, and clinical and basic researchers. We believe that CT scanning is an effective and essential tools in treatment planning, basic understanding of physiology, and and tackling the ever-increasing challenge of diagnosis in our society.
Index Medicus
Author: Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 2164
Book Description
Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.
Video Image Analysis as a Predictor of Beef Carcass Red Meat Yield Percentage
Author: Robert Charles CannellPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 166
Book Description
The NCBA Research Annual Report
Author: National Cattlemen's Beef Association (U.S.)Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 36
Book Description
Author: