Smith et al., 2008 - Google Patents
International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef qualitySmith et al., 2008
View PDF- Document ID
- 2990757520355279211
- Author
- Smith G
- Tatum J
- Belk K
- Publication year
- Publication venue
- Australian Journal of Experimental Agriculture
External Links
Snippet
The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) and Meat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application …
- 235000015278 beef 0 title abstract description 229
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING; COUNTING
- G06Q—DATA PROCESSING SYSTEMS OR METHODS, SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORY OR FORECASTING PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORY OR FORECASTING PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q30/00—Commerce, e.g. shopping or e-commerce
- G06Q30/02—Marketing, e.g. market research and analysis, surveying, promotions, advertising, buyer profiling, customer management or rewards; Price estimation or determination
- G06Q30/0202—Market predictions or demand forecasting
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING; COUNTING
- G06Q—DATA PROCESSING SYSTEMS OR METHODS, SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORY OR FORECASTING PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL, SUPERVISORY OR FORECASTING PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q10/00—Administration; Management
- G06Q10/06—Resources, workflows, human or project management, e.g. organising, planning, scheduling or allocating time, human or machine resources; Enterprise planning; Organisational models
- G06Q10/063—Operations research or analysis
- G06Q10/0639—Performance analysis
- G06Q10/06393—Score-carding, benchmarking or key performance indicator [KPI] analysis
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Smith et al. | International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality | |
Polkinghorne et al. | Meat standards and grading: A world view | |
O’Quinn et al. | Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience | |
Lucherk et al. | Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness | |
Bonny et al. | Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat | |
Polkinghorne et al. | Evolution of the Meat Standards Australia (MSA) beef grading system | |
Watson et al. | Development of the Meat Standards Australia (MSA) prediction model for beef palatability | |
Moeller et al. | Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature | |
Cho et al. | Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef | |
Sasaki et al. | Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel | |
Ortiz et al. | Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles | |
Chong et al. | Regional, socioeconomic and behavioural-impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain | |
Tatum et al. | New approaches for improving tenderness, quality, and consistency of beef | |
Raffrenato et al. | Towards a regional beef carcass classification system for Southern Africa | |
Strydom | Quality related principles of the South African beef classification system in relation to grading and classification systems of the world | |
Schroeder et al. | How can the beef industry recapture lost consumer demand | |
Liu et al. | French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing | |
Polkinghorne | Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands | |
Becker | Defining meat quality | |
Stewart et al. | Carcass assessment and value in the Australian beef and sheepmeat industry | |
Ron et al. | Influence of production practice information on consumer eating quality ratings of beef top loin steaks | |
Mateescu et al. | Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle | |
Bonny et al. | Quality assurance schemes in major beef-producing countries | |
Hocquette et al. | Quality assurance schemes in major beef-producing countries | |
Guzek et al. | Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles |