Software Package and Application Systems in Meat Quality Evaluation and Prediction for Live Animals and Carcasses

dc.contributor.author Zhang, Huilian
dc.contributor.author Wilson, Doyle
dc.contributor.author Rouse, Gene
dc.contributor.author Roberts, Ronald
dc.date 2018-02-14T06:09:24.000
dc.date.accessioned 2020-06-30T06:43:30Z
dc.date.available 2020-06-30T06:43:30Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 1995
dc.date.issued 1995
dc.description.abstract <p>There are three economically important traits under the current U. S. Beef Grading System: the distribution and amount of intramuscular fat (or marbling), the subcutaneous fat thickness, and the ribeye muscle size. These traits are also major factors used in evaluating body composition for genetic improvement. The marbling scores are visually graded by certified inspectors under the current USDA Beef grading system. There is a increased demand for an objective quality evaluation system from livestock producers, meat industries, and consumers.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/qnde/1995/allcontent/286/
dc.identifier.articleid 2647
dc.identifier.contextkey 5800236
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath qnde/1995/allcontent/286
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/60555
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/qnde/1995/allcontent/286/1995_Zhang_SoftwarePackage.pdf|||Fri Jan 14 23:11:36 UTC 2022
dc.source.uri 10.1007/978-1-4615-1987-4_286
dc.subject.keywords CNDE
dc.subject.keywords Animal Science
dc.title Software Package and Application Systems in Meat Quality Evaluation and Prediction for Live Animals and Carcasses
dc.type event
dc.type.genre article
dspace.entity.type Publication
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