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Suggested Topics within your search.
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Best Practice Checklist for Management of a Swine Show for Youth
Published 2011-12-01“…This 3-page fact sheet includes a checklist of information about unloading pigs, the size of the show ring, and pig handling training so that show managers know how to prepare for their show. Written by Chad Carr and Justin Crosswhite, and published by the UF Department of Animal Science, December 2011. …”
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Summary of Alternative Cooling Procedures for Large Bone-In Hams
Published 2010-08-01“…AN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. …”
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The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
Published 2009-01-01“… AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. …”
Get full text
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Best Practice Checklist for Management of a Swine Show for Youth
Published 2011-12-01“…This 3-page fact sheet includes a checklist of information about unloading pigs, the size of the show ring, and pig handling training so that show managers know how to prepare for their show. Written by Chad Carr and Justin Crosswhite, and published by the UF Department of Animal Science, December 2011. …”
Get full text
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Country of Origin Labeling (COOL)
Published 2008-09-01“…AN207, a 3-page fact sheet by Chad Carr and Larry Eubanks, describes the COOL labeling regulations for agricultural commodities, including the interim final rule released by AMS on July 28, 2008. …”
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Incorporating Growth Performance with Youth Market Hog Shows
Published 2011-01-01“…This 6-page fact sheet explains how such an exhibition program would work. Written by Chad Carr and Travis Arp. Published by the UF Department of Animal Sciences, January 2011. …”
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27
Summary of Alternative Cooling Procedures for Large Bone-In Hams
Published 2010-08-01“…AN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. …”
Get full text
Article -
28
The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
Published 2009-01-01“… AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. …”
Get full text
Article -
29
Incorporating Growth Performance with Youth Market Hog Shows
Published 2011-01-01“…This 6-page fact sheet explains how such an exhibition program would work. Written by Chad Carr and Travis Arp. Published by the UF Department of Animal Sciences, January 2011. …”
Get full text
Article -
30
Country of Origin Labeling (COOL)
Published 2008-09-01“…AN207, a 3-page fact sheet by Chad Carr and Larry Eubanks, describes the COOL labeling regulations for agricultural commodities, including the interim final rule released by AMS on July 28, 2008. …”
Get full text
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The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food
Published 2016-11-01“…Written by Jason M. Scheffler and Chad Carr, and published by the UF Department of Animal Sciences, December 2016. …”
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Innovative interdisciplinary emergency neurology rotation: Building bridges for enhanced patient care
Published 2024-09-01Get full text
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The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food
Published 2016-11-01“…Written by Jason M. Scheffler and Chad Carr, and published by the UF Department of Animal Sciences, December 2016. …”
Get full text
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Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours
Published 2009-12-01“…AN222, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Chris Pantaleo, presents the results of a study to determine the growth of generic E. coli and aerobic bacteria as indicators of pathogenic bacteria on beef muscle held at 50°F for eight hours. …”
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Ultrasound and Carcass Merit of Youth Market Hogs
Published 2010-10-01“…AN252, a 5-page illustrated fact sheet by Chad Carr, Dwain Johnson, and Mark Shuffitt, describes the process whereby ultrasound evaluation of the live animal can be used to predict fat thickness and loineye area to determine the carcass merit of youth market hogs. …”
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