1,721,075 research outputs found
Summary of Alternative Cooling Procedures for Large Bone-In Hams
Full text linkAN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010.
AN247/AN247: Summary of Alternative Cooling Procedures for Large Bone-In Hams (ufl.edu
Summary of Alternative Cooling Procedures for Large Bone-In Hams
No full textAN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010.
AN247/AN247: Summary of Alternative Cooling Procedures for Large Bone-In Hams (ufl.edu
Country of Origin Labeling (COOL)
No full textRevised! 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. Includes references. Published by the UF Department of Animal Science, August 2008
Summary of Alternative Cooling Procedures for Large Bone-In Hams
No full textAN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010.
AN247/AN247: Summary of Alternative Cooling Procedures for Large Bone-In Hams (ufl.edu
Certified Beef Programs: What's in a Name?
No full textThis publication discusses certified beef programs and carcass quality specifications. Written by Tracy Scheffler, Jason Scheffler, and Chad Carr, and published by the UF/IFAS Department of Animal Sciences, October 2021
The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
No full textAN206, 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. Includes references. Published by the UF Department of Animal Science, October 2008.
AN206/AN206: The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life (ufl.edu
USDA Inspected Livestock Slaughter Facilities in Florida
No full textAN203, a 3-page illustrated fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, provides a comprehensive list of USDA inspected meat animal slaughter facilities in Florida. Published by the UF Department of Animal Science, July 2008.
AN203/AN203: USDA-Inspected Livestock Slaughter Facilities in Florida (ufl.edu
Adding Value to Livestock with Niche Meat Marketing Programs
No full textAN197, 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. Includes references. Published by the UF Department of Animal Sciences, April 2008.
AN197/AN197: Adding Value to Livestock with Niche Meat Marketing Programs (ufl.edu
Custom and Retail Exempt Meat Processing
No full textAN204, a 4-page fact sheet by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, explains the exemptions for custom and retail exempt meat processors, and also covers Florida Sunshine Law specific to meat processors. Published by the UF Department of Animal Science, September 2008.
AN204/AN204: Custom and Retail Exempt Meat Processing (ufl.edu
Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
No full textAN221, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Ronald H. Schmidt, describes how to establish proper recordkeeping as an imperative part of the HACCP system of preventative accountability. Includes references. Published by the UF Department of Animal Science, August 2009.
AN221/AN221: Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures (ufl.edu
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