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51. Development and validation of equations utilizing lamb vision system output to predict lamb carcass fabrication yields

52. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks

53. Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis

54. Study of GEM characteristics for application in a microTPC

55. Accuracy and repeatability of beef carcass longissimus muscle area measurements

56. The effect of vitamin E supplementation on discoloration of injection-site lesions in retail cuts and the greening reaction observed in injection-site lesions in muscles of the chuck

57. An evaluation of the lamb vision system as a predictor of lamb carcass red meat yield percentage

58. Evaluation of the E+V video image analysis system as a predictor of pork carcass meat yield

59. Effects of repetitive use of hormonal implants on beef carcass quality, tenderness, and consumer ratings of beef palatability

60. Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module

61. Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups

65. Active pixel sensors on high-resistivity silicon and their readout

66. National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers

67. 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

68. An evaluation of the USDA standards for feeder cattle frame size and muscle thickness

70. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability

71. 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

72. Case Life of Seven Retail Products from Beef Cattle Supplemented with Alpha-Tocopheryl Acetate

73. Identification of quality management practices to reduce the incidence of retail beef tenderness problems: development and evaluation of a prototype quality system to produce tender beef

74. Digital centroid-finding electronics for high-rate detectors

75. An audit of retail beef loin steak tenderness conducted in eight U.S. cities

76. Position sensitive gas proportional detectors with anode blades

77. Contributor contact details

79. Advances in detectors for single crystal neutron diffraction

81. Decontamination of inoculated beef with sequential spraying treatments

83. Factors contributing to the incidence of dark cutting beef

84. A portable gamma-ray spectrometer using compressed xenon

85. X-ray excited luminescence and local structures in Tb-doped Y2O3 nanocrystals

86. Simulated instrument augmentation of USDA yield grade application to beef carcasses

87. National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes

88. Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market

89. Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle

90. A method for reduction of parallax broadening in gas-based position sensitive detectors

91. Comparison of USDA quality grade with Tendertec for the assessment of beef palatability

92. Performance, carcass, and palatability traits for cull cows fed high-energy concentrate diets for 0, 14, 28, 42, or 56 days

93. Comparison of the dual receptor endothelin antagonist enrasentan with enalapril in asymptomatic left ventricular systolic dysfunction: a cardiovascular magnetic resonance study

94. Incidence and sensory evaluation of injection-site lesions in beef top sirloin butts

95. Implant program effects on performance and carcass quality of steer calves finished for 212 days

97. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from Limousin steers

98. Effect of phenotypic expression of Brahman breeding on marbling and tenderness traits

99. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E

100. Science-based wildlife disease response

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