Subjective Grading Systems

Subjective Grading Systems is a meat quality assessment methodology that relies on expert visual and tactile evaluation to assign quality grades, distinguished from objective systems by its dependence on human sensory perception rather than instrumental or quantifiable measurements.

135

Publications

6.2K

Citations

536

Authors

239

Institutions

Publications per year

2017–2026

25

Variants

Subjective Grading

Authors

536

  1. JS
    James S. Wolffsohn

    Aston University, United Kingdom

    4 publications · 208 citations

    4

    h-index

  2. OF
    Oliver Findl

    Medical University of Vienna, Austria

    4 publications · 212 citations

    4

    h-index

  3. MG
    Michael Georgopoulos

    Medical University of Vienna, Austria

    3 publications · 201 citations

    3

    h-index

  4. WB
    Wolf Buehl

    Medical University of Vienna, Austria

    3 publications · 172 citations

    3

    h-index

  5. EB
    Ewert Bengtsson

    Uppsala University, Sweden

    3 publications · 206 citations

    3

    h-index

1–5 of 536

Venues

  1. PubMed

    Repository · 12 publications · 380 citations

    12

    h-index

  2. Journal of Cataract & Refractive Surgery

    5 publications · 325 citations

    5

    h-index

  3. Optometry and Vision Science

    4 publications · 149 citations

    4

    h-index

  4. Investigative Ophthalmology & Visual Science

    IOVS · 3 publications · 225 citations

    3

    h-index

  5. Meat Science

    3 publications · 50 citations

    3

    h-index

1–5