1,720,960 research outputs found
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
Specialty Meat Marketing Claims: What's the Difference?
No full textAN-191, a 6-page illustrated report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes references. Published by UF Department of Animal Sciences, September 2007. Reviewed February 2008.
AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (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
Specialty Meat Marketing Claims: What's the Difference?
No full textAN191, a 5-page report by Chad Carr, Larry Eubanks, and Ryan Dijkhuis, discusses production/marketing claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Includes USDA Organic, natural and naturally raised or produced, grass fed, and a discussion of the differences between specialty and commodity products. Includes references. Published by the UF Department of Animal Sciences, September 2007.
AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu
Specialty Meat Marketing Claims: What's the Difference?
Full text linkAmerican consumers are confused about the differences between meat products with special marketing claims (i.e., organic, natural, naturally raised, and grass-fed) and regular or commodity meat products. This revised 5-page report discusses these claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Written by Chad Carr, Larry Eubanks, and Ryan Dijkhuis and published by the UF Department of Animal Science, April 2011.
AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu
Specialty Meat Marketing Claims: What's the Difference?
No full textAmerican consumers are confused about the differences between meat products with special marketing claims (i.e., organic, natural, naturally raised, and grass-fed) and regular or commodity meat products. This revised 5-page report discusses these claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Written by Chad Carr, Larry Eubanks, and Ryan Dijkhuis and published by the UF Department of Animal Science, April 2011.
AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu
Specialty Meat Marketing Claims: What's the Difference?
No full textAmerican consumers are confused about the differences between meat products with special marketing claims (i.e., organic, natural, naturally raised, and grass-fed) and regular or commodity meat products. This revised 5-page report discusses these claims as defined by the USDA and addresses the differences between these products for food safety, human health, and eating quality. Written by Chad Carr, Larry Eubanks, and Ryan Dijkhuis and published by the UF Department of Animal Science, April 2011.
AN191/AN191: Specialty Meat Marketing Claims: What's the difference? (ufl.edu
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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