Search Results - Vote, D.J

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  1. 1
    Using reflectance spectroscopy to predict beef tenderness

    Using reflectance spectroscopy to predict beef tenderness by Bowling, M.B., Vote, D.J., Belk, K.E., Scanga, J.A., Tatum, J.D., Smith, G.C.

    Published in Meat science
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  2. 2
    Molecular characterization of Escherichia coli O157:H7 hide contamination routes: feedlot to harvest

    Molecular characterization of Escherichia coli O157:H7 hide contamination routes: feedlot to harvest by Childs, K.D, Simpson, C.A, Warren-Serna, W, Bellenger, G, Centrella, B, Bowling, R.A, Ruby, J, Stefanek, J, Vote, D.J, Choat, T

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  3. 3
    Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module

    Online prediction of beef tenderness using a computer vision system equipped with a BeefCam module by Vote, D.J, Belk, K.E, Tatum, J.D, Scanga, J.A, Smith, G.C

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  4. 4
    Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability

    Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability by Vote, D.J, Platter, W.J, Tatum, J.D, Schmidt, G.R, Belk, K.E, Smith, G.C, Speer, N.C

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  5. 5
    Real-time augmentation of USDA yield grade application to beef carcasses using video image analysis

    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

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  6. 6
    Accuracy and repeatability of beef carcass longissimus muscle area measurements

    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

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  7. 7
    Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups

    Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups by Wyle, A.M, Vote, D.J, Roeber, D.L, Cannell, R.C, Belk, K.E, Scanga, J.A, Goldberg, M, Tatum, J.D, Smith, G.C

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