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2004

Life Sciences

Poultry

Articles 1 - 5 of 5

Full-Text Articles in Education

Nf04-605 Smoking Meat And Poultry, Julie A. Albrecht Jan 2004

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

Historical Materials from University of Nebraska-Lincoln Extension

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 Jan 2004

Nf04-604 Barbecue Food Safety, Julie A. Albrecht

Historical Materials from University of Nebraska-Lincoln Extension

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.


Nf04-606 Deep Fat Frying Turkeys, Carol J. Plate Jan 2004

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

Historical Materials from University of Nebraska-Lincoln Extension

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.


Nf04-597 Biosecurity And The Poultry Flock, Dan Mcguire, Sheila Scheideler Jan 2004

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

Historical Materials from University of Nebraska-Lincoln Extension

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 ...


Nf04-609 Proper Light Management For Your Home Laying Flock, Chad Zadina, Sheila Scheideler Jan 2004

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

Historical Materials from University of Nebraska-Lincoln Extension

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.