Education Commons^™

Nf04-606 Deep Fat Frying Turkeys, Carol J. Plate

University of Nebraska-Lincoln Extension: Historical Materials

Deep fat frying began in the southern part of the United States and has gradually spread nationwide. Turkeys are the most common food prepared by this method. However, chicken, turkey parts (breasts, wings and thighs), and Cornish game hens may be deep fat fried. Deep fat frying results in a juicy product because the hot fat seals the outside and the skin becomes crisp.

This NebFact talks about the equipment, ingredients, preparation, frying, and safety of deep fat frying turkeys and other poultry.

Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry and turkey breasts. This slow cooking technique keeps them tender, too.

Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. Use these simple guidelines for smoking food safely.

Nf04-604 Barbecue Food Safety, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So, whether the snow is blowing or the sun is shining brightly, it's imporant fo follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

Nf04-609 Proper Light Management For Your Home Laying Flock, Chad Zadina, Sheila Scheideler

University of Nebraska-Lincoln Extension: Historical Materials

Raising a home flock for the primary purpose of producing fresh eggs can be a rewarding and challenging venture. The main goal for egg producers is to ensure that their hens continue to produce eggs year-round. To accomplish this goal, one of the most important factors to consider, next to the overall health and nutrition of the flock, is lighting. This NebGuide discusses what a producer must do to manage proper lighting for the home laying flock.

Nf04-597 Biosecurity And The Poultry Flock, Dan Mcguire, Sheila Scheideler

University of Nebraska-Lincoln Extension: Historical Materials

What is Biosecurity? Biosecurity is a modern term created out of a need to protect, in our case poultry, from an intentional or unintentional threat from a biological agent. In our everyday management, biosecurity is an endless endeavor to keep viral disease agents and/or the spread of such disease agents at bay. We have learned from our own personal welfare that by keeping our environment clean, i.e., "cleanliness is next to godliness" and by reducing contact with infected people or animals, i.e., "being a good neighbor," we can reduce our chance of catching or spreading disease. This NebGuide discusses what …

G03-1505 Newcastle Disease: What Nebraska Poultry Prodcuers Need To Know, Grasso M. Ebako, Del Wilmot

University of Nebraska-Lincoln Extension: Historical Materials

Newcastle disease is a rapidly spreading virus that attacks domestic poultry and other birds. This NebGuide explains disease transmission, symptoms and prevention and control.

Introduction

Newcastle disease virus (NDV) is an acute, rapidly spreading viral disease that affects domestic poultry and other birds. It has a rapid onset and a mortality rate that can be as high as 100 percent. The disease is found worldwide, with the possible exception of some islands and Oceania.

Newcastle disease was first reported in 1926 in the East Indies and then in 1927 at Newcastle-on-Tyne, England, for which it is named. Newcastle disease virus …

G02-1482 Guidelines For A Non-Fasting Feeding Program For The Molting Of Laying Hens, Sheila E. Scheideler, Mary M. Beck

University of Nebraska-Lincoln Extension: Historical Materials

Laying hens are molted at the end of one laying cycle (i.e. one year) to induce a cessation of lay and rejuvenation of the reproductive tract and skeleton for a second cycle of egg production. This is based on the natural molting process that wild birds undergo annually and traditionally it has been induced by fasting the hens for a short period of time. This NebGuide offers guidance on non-fasting feeding program for the molting of laying hens.

G02-1464 West Nile Virus - Getting Prepared, Grasso M. Ebako, Sheila Scheideler, Wayne Kramer, Ron J. Johnson, David R. Smith, Del Wilmot, David J. Steffen

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides background information and answers to commonly asked questions about this disease. West Nile Virus is spread by mosquitoes and affects birds (mostly Corvidae such as crows, blue jays and magpies), horses, and people. As West Nile Virus appears in neighboring states, the threat of diagnosing a case in Nebraska becomes more likely.

Mp00-75 The 2000-2001 Nebraska Poultry Report, Mary M. Beck, Mindy M. Brashears, Necmettin Ceylan, Shelly R. Mckee, Lisa Nolan, Sheila Scheideler, Eva Wallner-Pendleton, Kimberly K. Franzen, Uaichai Puthpongsiriporn, Mohammad A. Jalal, Jodi Ash, Elizabeth Marsh, Haitham Yakout, Curtis Novak, D.J. Jordan, Ryan Mass, Ramiro Lucena, Mohammed Alomad, Samar Elnagar, Jennifer Bridger, Marcos X. Sanchez, Wade M. Fluckey

University of Nebraska-Lincoln Extension: Historical Materials

The Nebraska Poultry Report is produced every two years by the Animal Science Department's poultry faculty with contributions from others in the University of Nebraska who work with avian species. The purpose of the report is to make our activities known to the poultry industries in Nebraska. The majority of articles are based on on-going research but are written in a relaxed style for ease of reading.

G1416 Direct Sale Of Poultry, Paul Swanson

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides poultry producers with information on how to market poultry directly to customers. It includes information on pricing, regulations, processing and relationship marketing.

The decision to market meat poultry requires a basic change in the way growers think about production. The question is no longer how many birds I can raise but how many I can sell at a reasonable profit.

Pricing

Several factors must be considered in pricing. First, determine the average amount of profit you need from each bird. Second, know your average cost to produce each bird. Finally, discover prices charged by others who are …

G1374 Escherichia Coli: Testing For Process Control Verification,, Mindy Brashears, Dianne Peters

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide was developed to help processors correctly perform carcass sampling in meat and poultry operations and interpret the results.

In July 1996, the U.S.D.A. published the Final Rule on Pathogen Reduction for meat and poultry processing facilities. Its goal is to reduce the occurrence of food-borne pathogens in meat and poultry products. The rule requires carcass sampling for "generic" E. coli in meat and poultry slaughter operations. The U.S.D.A. has developed guidelines for acceptable, marginal and unacceptable amounts of E. coli to be used by the processor to determine if their process is controlling microbial hazards. If E. coli …

G97-1315 Composting Manure And Other Organic Residues, Bahman Eghball

University of Nebraska-Lincoln Extension: Historical Materials

Composting is becoming more common in Nebraska because of the many advantages it offers. This NebGuide provides information on the composting process and its management and related issues.

The Composting Process

Composting is the aerobic decomposition of manure or other organic materials in the thermophilic temperature range (104-149°F). The composted material is odorless, fine-textured, and low-moisture and can be bagged and sold for use in gardens, or nurseries or used as fertilizer on cropland with little odor or fly breeding potential. Composting improves the handling characteristics of any organic residue by reducing its volume and weight. Composting can kill pathogens …

G97-1335 Determining Crop Available Nutrients From Manure, Richard K. Koelsch, Charles A. Shapiro

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses the availability and utilization of manure nutrients for field crop production. When managed correctly, nutrients in livestock manure can be a valuable resource. When managed improperly, however, these same nutrients represent a potential environmental pollutant. Accurate crediting of manure nutrients within a total crop nutrient program is fundamental to utilizing manure as a resource. This NebGuide illustrates how to estimate the crop available manure nutrients (Part c, Figure 1) and calculate an agronomically based manure application rate.

G97-1334 Estimating Manure Nutrients From Livestock And Poultry, Richard K. Koelsch, Charles A. Shapiro

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses a procedure for estimating the quantity of nutrients in livestock manure. When managed properly, nutrients in livestock manure can be a valuable resource. When managed improperly, however, these same nutrients become a potential environmental pollutant. Accurate crediting of manure nutrients within a total crop nutrient program is fundamental to utilizing manure as a resource. This NebGuide will help producers estimate the total manure nutrients (N, P and K) produced by their livestock and show how to adjust for losses for various storage and handling situations.

Ec96-450 Let's Preserve: Meat, Poultry, Fish And Seafood, Julie A. Albrecht, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

Canning meat, poultry and seafood is one way to preserve food for the future. This publication provides accurate, up-to-date methods for safe canning of meat, poultry and seafood.

For general directions on how to can, refer to “Let’s Preserve: Canning Basics” EC90-434.

Nf95-216 Ascites Syndrome In Broiler Chickens, Eva Wallner-Pendleton, Sheila Scheideler

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact explains the number one cause of broiler death in home flocks and how to prevent it.

Ec95-137 Producing And Marketing Proso Millet In The High Plains, D. D. Baltensperger, Drew J. Lyon, R. Anderson, Tom Holman, C. Stymieste, J. Shanahan, Lenis Alton Nelson, Karen L. Deboer, Gary L. Hein, J. Krall

University of Nebraska-Lincoln Extension: Historical Materials

Proso millet, Panicum miliaceum (L.), is a warm season grass capable of producing seed 60 to 90 days after planting. It has been called millet, hog millet, and yellow hog. It has been grown in many countries of the world including China, the former Soviet Union, Afghanistan, Romania, Turkey, and India.

Historically, proso production in the High Plains has been quite variable, depending on the survival of the winter wheat crop, government programs, and market price.

Proso can be used in several ways. Proso millet grain is used as bird and livestock feed in the United States and for livestock …

G95-1249 Dietary Guidelines For Children Age Two To Five, H. Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This publication discusses the dietary needs and guidelines for young children.

If you have children or care for children who are between two and five years of age, you play a significant role in their health. The quality of care you provide will benefit the children within your care now and in the future. To provide adequate food choices for children, you need to understand what foods help children grow and develop.

Most of us know that good health and proper nutrition are important. The first step in helping children learn good nutritional habits is to practice them daily yourself. …

Nf95-246 Nebraska Turkey Facts, Sheila E. Scheideler, Rebecca Brown

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact provides readers with Nebraska turkey industry facts.

Nf95-215 How's Your Nutritional Health?, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the warning signs of poor nutritional health. Use this list to find out if you are selecting the minimum number of servings from each food group.

G94-1202 Vaccination Guide For The Small Poultry Flock, Eva Wallner-Pendleton

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide will help the small flock owner decide whether vaccinations might help prevent disease in the flock. Types of vaccines and methods of application are also discussed.

Vaccines are widely used by the livestock industry to prevent diseases. Commercial poultry (farms with greater than 5,000 birds) are almost universally vaccinated against a variety of diseases. Preventative vaccinations have resulted in increased health and improved production efficiency in the poultry industry.

Nf94-203 Reimbursable Food Components In Nebraska's Child And Adult Care Food Program Meal Pattern, Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses food components in Nebraska's Child and Adult Care Food Program.

G95-1233 Food Safety For Child Care Facilities, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide outlines proper techniques for providing safe food in child care facilities.

Children are at high risk for food-borne illnesses. Young children are particularly vulnerable to microbial food-borne diseases because of their under-developed immune systems.

In recent years, reports of food-borne illnesses have made headlines. Most of these outbreaks involved food prepared away from home. Many cases of food-borne illness go unreported because the symptoms are similar to the flu.

Foods contaminated with microorganisms are the cause of food-borne illnesses. Contaminated food does not, however, always taste bad, smell bad, or look bad. Therefore, it is almost impossible to …

G94-1226 Blackhead Disease In Turkeys, Sheila Scheideler, Eva Wallner-Pendleton

University of Nebraska-Lincoln Extension: Historical Materials

Blackhead disease is a common and serious illness in turkeys that no available medication can treat. This NebGuide discusses the organisms that cause the disease and prevention strategies.

Raising small turkey home flocks in the early summer and late fall is extremely popular in Nebraska. Most of these birds are destined for slaughter just before Thanksgiving and are sold for the holiday market. Extension educators and specialists receive many calls concerning sick turkeys in the late summer and early fall months from flock owners concerned about whether their turkeys have Blackhead. Most poultry flock owners have heard of this disease …

Nf94-188 Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, Harriet Kohn

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses the Food Guide Pyramid, especially concerning the meat, poultry, fish, dry beans, eggs and nut groups.

G93-1147 Preventing Bacterial Contamination, Medication And Other Chemical Residues In Poultry Meat And Eggs, Eva Wallner-Pendleton, Norman Schneider, Susan Sumner

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide deals with food safety in home broiler or table egg production flocks.

Food safety issues such as drug and pesticide residues and bacterial contamination have received a lot of attention from the media lately. While this attention has focused predominantly on practices by the large commercial livestock and poultry industries, procedures to assure food safety and quality should be practiced by home flock producers as well.

Nf93-150 Action Steps For Healthy Weight Management For Adults (Revised August 2005), Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

The weight-loss industry is a multimillion dollar business. A 2005 study of the weight-loss effectiveness of some popular diets indicated that results are best when individuals have the greatest adherence to the diet.

The following information outlines actions that can help every adult manage his or her body weight realistically, and with the potential for the greatest adherence.

Nf92-63 Cholesterol In Your Blood, Harriet Kohn, Linda S. Boeckner

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses blood cholesterol.

G92-1089 Control Of Pollurum And Typhoid Through Participation In The National And Nebraska Poultry Improvement Plans (Revised July 2002), Grasso M. Ebako, Del Wilmont

University of Nebraska-Lincoln Extension: Historical Materials

Participation in the National Poultry Improvement Plan to prevent egg-transmitted diseases to small flocks, game birds, hobby, and exhibition flock owners is explained in this NebGuide.

The National Poultry Improvement Plan (NPIP) is a cooperative state/federal program that was established in 1935 to reduce and eventually eliminate several diseases transmitted primarily through infected breeder flocks and theirs eggs. The plan's widespread acceptance among the commercial industry has almost completely eliminated Salmonella pullorum and Salmonella gallinarum from commercial breeding stocks. Participation in the plan has saved the commercial industry and small flock owners millions of dollars due to improved health and …

G92-1113 Family Nutrition Guide, Harriet Kohn, H. Darlene Martin

University of Nebraska-Lincoln Extension: Historical Materials

This guide will help you make healthful food choices for yourself and family members over two years old.

Is your diet healthful? Write out what you and/or your family eat for one full day. Use the Dietary Guidelines (below) and the Food Guide Pyramid (center fold) to evaluate what was eaten. Check the last page for weight information. Now you are ready to plan to meet your nutritional needs.