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Publications by S.D. Shackelford

On-Line Classification of US Select Beef Carcasses for Longissimus Tenderness Using Visible and Near-Infrared Reflectance Spectroscopy

Meat Science

Food Science

2005

English

Post-Harvest Interventions to Reduce/Eliminate Pathogens in Beef

Meat Science

Food Science

2005

English

Related publications

Characterization and Identification of Coal and Carbonaceous Shale Using Visible and Near-Infrared Reflectance Spectroscopy

Journal of Spectroscopy

English

Honey Discrimination Using Visible and Near-Infrared Spectroscopy

ISRN Spectroscopy

2012

English

Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.

Journal of Animal Science

English

Vitamin D3 Supplementation of Beef Steers Increases Longissimus Tenderness.

Journal of Animal Science

English

Tenderness Classification of Beef: I. Evaluation of Beef Longissimus Shear Force at 1 or 2 Days Postmortem as a Predictor of Aged Beef Tenderness.

Journal of Animal Science

English

Detection of Fecal/Ingesta Contaminants on Poultry Processing Equipment Surfaces by Visible and Near-Infrared Reflectance Spectroscopy

Applied Engineering in Agriculture

2008

English

Predicting Nutritional Composition of Corn Grain Using Near Infrared Reflectance Spectroscopy

Kansas Agricultural Experiment Station Research Reports

1991

English

Rapid, Non-Destructive, Textile Classification Using SIMCA on Diffuse Near-Infrared Reflectance Spectra

Journal of Modern Physics

2015

English

Coupling of Image Analysis and Tenderness Classification to Simultaneously Evaluate Carcass Cutability, Longissimus Area, Subprimal Cut Weights, and Tenderness of Beef.

Journal of Animal Science

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications by S.D. Shackelford

On-Line Classification of US Select Beef Carcasses for Longissimus Tenderness Using Visible and Near-Infrared Reflectance Spectroscopy

Post-Harvest Interventions to Reduce/Eliminate Pathogens in Beef

Related publications

Characterization and Identification of Coal and Carbonaceous Shale Using Visible and Near-Infrared Reflectance Spectroscopy

Honey Discrimination Using Visible and Near-Infrared Spectroscopy

Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.

Vitamin D3 Supplementation of Beef Steers Increases Longissimus Tenderness.

Tenderness Classification of Beef: I. Evaluation of Beef Longissimus Shear Force at 1 or 2 Days Postmortem as a Predictor of Aged Beef Tenderness.

Detection of Fecal/Ingesta Contaminants on Poultry Processing Equipment Surfaces by Visible and Near-Infrared Reflectance Spectroscopy

Predicting Nutritional Composition of Corn Grain Using Near Infrared Reflectance Spectroscopy

Rapid, Non-Destructive, Textile Classification Using SIMCA on Diffuse Near-Infrared Reflectance Spectra

Coupling of Image Analysis and Tenderness Classification to Simultaneously Evaluate Carcass Cutability, Longissimus Area, Subprimal Cut Weights, and Tenderness of Beef.