Suggested Topics within your search.
Suggested Topics within your search.
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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. …”
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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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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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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. …”
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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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Fresh Meat Selection for Consumers
Published 2009-12-01“…AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. …”
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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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4-H Livestock Judging: Activity 4, What You See Is What You Get!
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Adding Value to Livestock with Niche Meat Marketing Programs
Published 2008-05-01“… AN197, a 6-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses opportunities to add value to meat animals through existing specialty meat marketing programs and addresses potential challenges to developing a niche meat marketing program. …”
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Ultrasound and Carcass Merit of Youth Market Cattle
Published 2012-06-01“…This 7-page fact sheet was written by Chad Carr, Dwain Johnson, and Mark Shuffitt, and published by the UF Department of Animal Science, June 2012. …”
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