Results 241 to 250 of about 185,622 (273)

Immersion chilling of hot cut, vacuum packed pork primals

Meat Science, 1988
Hot-cutting and immersion chilling of pork was compared with a conventional air chilling process. The right sides of eight pig carcasses were cut into primals whilst hot, vacuum packed and chilled in sodium chloride brine at 0°C, whilst the left sides were chilled conventionally in air at 0°C and 1 m/s, before being similarly cut and vacuum packed. The
T, Brown, A J, Gigiel, M, Veronica, L, Swain, J A, Higgins   +4 more
openaire   +2 more sources

A Primal-Dual Algorithm for Weighted Abstract Cut Packing

2011
Hoffman and Schwartz [13] developed the Lattice Polyhedron model and proved that it is totally dual integral (TDI), and so has integral optimal solutions.Themodel generalizesmany important combinatorial optimization problems such as polymatroid intersection, cut covering polyhedra, min cost aborescences, etc., but has lacked a combinatorial algorithm ...
S. Thomas McCormick, Britta Peis
openaire   +2 more sources

Genetic parameters for quality attributes in individual pork primal cuts

Meat Science
Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, ham and belly traits, were evaluated.
Z, Mozduri, G, Plastow, J, Dekkers, K, Houlahan, R, Kemp, M, Juárez   +5 more
openaire   +2 more sources

Prediction of pork belly fatness from the intact primal cut

Food Control, 2010
Abstract Research was successfully undertaken to identify one or more non-invasive measuring sites on the primal belly which would predict belly fatness as well as or better than backfat depth at the grading site. Crossbred market weight gilts ( n  = 297) were slaughtered, dressed, graded, chilled and fabricated into primals according to commercial ...
B. Uttaro, S. Zawadski
openaire   +1 more source

Warm start of the primal-dual method applied in the cutting-plane scheme

Mathematical Programming, 1998
A practical warm-start procedure is described for the infeasible primal-dual interior-point method (IPM) employed to solve the restricted master problem within the cutting-plane method. In contrast to the theoretical developments in this field, the approach presented in this paper does not make the unrealistic assumption that the new cuts are shallow ...
openaire   +3 more sources

Accelerated primal-dual cutting plane algorithm for all-integer programming

Computers & Operations Research, 1983
Abstract The use of integer programming as a modeling technique is widespread in practice, but current algorithms for solving these models are less than satisfactory even for problems of modest size. Thus the search continues for more efficient and reliable algorithms. In this paper we present a technique for solving all-integer programming problems.
openaire   +2 more sources

Acceleration of the Cutting-Plane Algorithm: Primal Forms of Bundle Methods

1993
Chapter VI (subdifferentials and their elementary properties) is essential and Chap. VII or XII (minimality conditions and elementary duality for simple convex minimization problems) will suffice for a superficial reading. However, practically all the book is useful for a complete understanding of every detail; in particular: Chap. 11 (basic principies
Jean-Baptiste Hiriart-Urruty, Claude Lemaréchal   +1 more
openaire   +1 more source

CHANGES IN PRIMAL CUTS WITH INCREASING CARCASS WEIGHT IN LARGE AND SMALL CATTLE

Canadian Journal of Animal Science, 1984
Carcasses from steers which had been fed to one of five within-breed slaughter weights, ranging from 363 to 544 kg for 74 small-framed Angus and from 454 to 612 kg for 71 Holsteins, were separated into wholesale cuts trimmed to 1 cm of outside fat. At the same carcass weight, Holsteins contained more (P < 0.05) of each of the trimmed chuck, rib ...
M. L. THONNEY, A. Y. M. NOUR, J. R. STOUFFER, W. R. C. WHITE Jr.   +3 more
openaire   +1 more source

Microbiological Contamination and Primal Cut Yields of Skinned and Scalded Pork Carcasses

Journal of Food Science, 1984
ABSTRACT Microbiological contamination was determined in core samples from the surface of the ham, shoulder, belly and back of skinned and scalded pork carcasses. Aerobic plate counts of mesophilic organisms indicated that ham and shoulder areas of scalded carcasses had higher bacterial numbers than skinned carcasses. Contamination on
C. E. SCHAEFER‐SEIDLER, M. D. JUDGE, M. A. COUSIN, E. D. ABERLE   +3 more
openaire   +1 more source

Mechanization and automation of primal cutting of pig carcasses. Final report

1994
As far as automation is an objective, individual operations which lead to the primal cuts of a pig carcass are classified according to two levels of complexity. Operations of the first level are cutting actions which can be described in two dimensions and located, for a given carcass, using computer vision applications which are described.
Chanet, Jean-Pierre, Mounin, M., Eynard, P., Benet, B., Tinet, C.   +4 more
openaire   +1 more source