Methods of editing cloud and atmospheric layer affected pixels from satellite data

The location and migration of cloud, land and water features were examined in spectral space (reflective VIS vs. emissive IR). Daytime HCMM data showed two distinct types of cloud affected pixels in the south Texas test area. High altitude cirrus and/or cirrostratus and "subvisible cirrus" (SCi) reflected the same or only slightly more than land features. In the emissive band, the digital counts ranged from 1 to over 75 and overlapped land features. Pixels consisting of cumulus clouds, or of mixed cumulus and landscape, clustered in a different area of spectral space than the high altitude cloud pixels. Cumulus affected pixels were more reflective than land and water pixels. In August the high altitude clouds and SCi were more emissive than similar clouds were in July. Four-channel TIROS-N data were examined with the objective of developing a multispectral screening technique for removing SCi contaminated data

Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs

Conjugated linoleic acid (CLA) improved carcass characteristics of pork by decreasing backfat and increasing fat hardness (firmness). CLA also improved the color of pork loin chops and patties both initially and over retail storage time. Combined, these carcass composition and sensory characteristic improvements could provide processors and consumers a more desirable product. The increase in fat hardness should provide processors with bellies that have improved sliceability and consumers with bacon that holds its shape when cooke

Color, Marbling, and Firmness Characteristics of Fresh Hams from Barrows Supplemented with Conjugated Linoleic Acid

This study is a part of a continuing research project investigating the feeding of conjugated linoleic acid (CLA) to market pigs to achieve improvements in carcass growth and pork-quality characteristics. The CLA was fed at a constant level (0.75%) from 40 kg to 115 kg of body weight. This resulted in an increase in subjective uniformity, color, marbling, and tended to increase objective L* values of hams from pigs supplemented with CLA compared with hams that were from pigs fed a control diet. No treatment differences were observed for pH, ham weight, firmness, and Hunter a* and b* values. This report will focus on the subjective and objective quality and compositional characteristics of fresh pork hams form CLAsupplemented pigs. Pigs supplemented CLA in finishing diets had as high ham quality as controls. Therefore, CLA would be beneficial in swine diets