Author: William R. LloydPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 70
Book Description
The Use of Remote Sensing Techniques to Predict Beef Carcass Cutability
Author: William R. LloydPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 70
Book Description
Predicting Beef Carcass Cutability
Author: Robert Judd BunnagePublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 0
Book Description
An investigation was carried out to determine the relationship between certain carcass measurements and carcass cutability of beef cattle. Measurements were taken from 205 steer carcasses from two sources and 38 heifer carcasses. Carcass grade was inversely related to cutability (the percent of the carcass which was saleable) in the steer carcasses, indicating that as grade improved cutability decreased. Grade was not significantly related to cutability in the heifer carcasses. Hot carcass weight was not highly correlated to cutability in any group but was correlated to weight of carcass muscle. When used in equations to predict cutability, carcass weight reduced the standard error but its use was not without misgivings because of suspicion that large carcasses with minimum fat would be predicted erroneously. Rib-eye area and kidney fat were not highly correlated to cutability. Both were more highly correlated with carcass variables indicating carcass size than they were with variables indicating carcass composition. When added to equations predicting cutability neither variable reduced the standard error of the estimates very much and in some cases, their addition increased the standard errors. Average rib fat thickness was significantly correlated to cutability in all three groups and when used in equations to predict cutability, it accounted for most of the accountable variation, with the exception of equations including percent retail round. This measurement was easily obtainable and its inclusion resulted in the best prediction equations developed in this research. Percent retail round and dissected shank muscles were also used to predict cutability. The percent retail round more accurately predicted cutability, likely because it represented a larger portion of the carcass. Dissected shank muscle weight proved very useful, when combined with rib fat thickness, to predict cutability. It was highly correlated with carcass weight, rib-eye area and total muscle weight, indicating that it represented animal size, but it was also highly correlated with cutability. These two variables could be used quite confidently to predict cutability if it were not possible to dissect entire carcasses. Carcass length, shank muscletbone ratio and carcass muscles bone ratio were studied but were of little additional value in predicting cutability. This research showed that usually one could predict percent carcass muscle more accurately than cutability. This was probably due to the difficulty encountered when trying to leave the same thickness of fat on the retail cuts from different animals, a problem not encountered by total dissection. It was therefore suggested that prediction of carcass lean might be more meaningful than prediction of cutability.
Masters Theses in the Pure and Applied Sciences
Author: W. H. ShaferPublisher: Springer Science & Business Media
ISBN: 1468442295
Category : Science
Languages : en
Pages : 311
Book Description
Masters Theses in the Pure and Applied Sciences was first conceived, published, and dis seminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the ac tivity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all concerned if the printing and distribution of the volume were handled by an international publishing. house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 25 (thesis year 1980) a total of 10,308 theses titles from 27 Canadian and 214 United States universities. We are sure that this broader base for theses titles reported will greatly enhance the value of this important annual reference work. While Volume 25 reports theses submitted in 1980, on occasion, certain universities do report theses submitted in previous years but not reported at the time.
Using Live Animal and Carcass Measurements to Predict Cutability and Retail Product Weight in Beef Cattle
Author: William Oscar HerringPublisher:
ISBN:
Category :
Languages : en
Pages : 114
Book Description
Computer Vision Technology in the Food and Beverage Industries
Author: D-W SunPublisher: Elsevier
ISBN: 0857095773
Category : Technology & Engineering
Languages : en
Pages : 524
Book Description
The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. - Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing - Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure - Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry
The Use of Real-time, Linear Array Ultrasound Techniques to Predict Final Carcass Composition in Beef Cattle
Author: Thomas Lee PerkinsPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 366
Book Description
Muscle Foods
Author: Burdette C. BreidensteinPublisher: Springer Science & Business Media
ISBN: 1475759339
Category : Technology & Engineering
Languages : en
Pages : 585
Book Description
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Bibliography of Agriculture
Author: New Concepts of Cattle Growth
Author: Roy Torgny BergPublisher: John Wiley & Sons
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 264
Book Description
The Experiment Station
Author: Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 22
Book Description