Life Sciences Commons^™

On-Farm Hog Processing Demonstration For Teenage Exhibitors: Blending Academic, Laboratory, And Farm-Based Learning, Katherine A. Wells, Chris L. Bruynis, Lyda G. Garcia

The Journal of Extension

COVID-19 challenges induced a U.S. meatpacking industry bottleneck. [University] Extension identified the need and responded by creating a three-step hands-on training for teenage junior fair exhibitors. [University] Extension Meat Scientist and graduate students assisted in demonstrating an on-farm hog harvest and processing event in collaboration with a local Extension office for 4-H and FFA teenagers. To add a practical perspective, a local hog-producing and harvesting family was asked to assist with the event. An online post-survey reflected 90-100% gains in five educational areas and 100% said they would a similar event in the future and recommend it to a friend.

Evaluation Of Absorbezz On Swine Reproductive Health And A Comparative Study Of Two Commercially Available Swine Show Feeds, Scott G. Sutton

Electronic Theses and Dissertations

The efficacy of a feed supplement fed to gilts and sows was tested in study I. The supplement was stated to improve reproductive soundness, conception rates, immune health, and overall well-being of livestock. Thirty gilts were split into a control group (Base diet) and a treatment group (Absorbezz® 0.32 mL on base diet). Upon completion of the trial results indicate the treatment group significantly underperformed (

Two commercially available show pig growing rations were tested in study II to find a high quality, cost efficient product. A total of 10 pigs (5 barrows, 5 gilts), at an average weight of …

Validation Of Live Animal Ultrasonic Measurements Of Body Composition In Market Lambs, J. C. Emenheiser, S. P. Greiner, Ronald M. Lewis, D. R. Notter

Department of Animal Science: Faculty Publications

Market lambs from the state fair of Virginia (n = 172) were ultrasonically evaluated by 4 scan technicians and 3 image interpreters to determine accuracy of ultrasonic estimates of loin muscle area (ULMA), backfat thickness (UBF), and body wall thickness (UBW). Lambs were initially scanned at the preferred magnification setting of each technician; 2 chose 1.5× and 2 chose 2.0×. Lambs were then scanned a second time for ULMA and UBF with machine magnification settings changed from 1.5 to 2.0×, or vice versa, midway through the second scan. Lambs were then slaughtered, and analogous measurements [carcass loin muscle area, …

A Comparison Of Melengestrol Acetate Fed At Two Dose Levels To Feedlot Heifers, G. E. Sides, J. T. Vasconcelos, R. C. Borg, O. A. Turgeon, W. C. Koers, M. S. Davis, K. Vander Pol, D. J. Weigel, C. M. Tucker

Panhandle Research and Extension Center

A randomized complete block design was used to compare the effects of feeding melengestrol acetate (MGA) at 0.4 (0.4M) and 0.5 (0.5M) mg/d per head on feedlot performance, estrus activity, and carcass characteristics of commercial beef heifers (n = 1,418; 10 pens/ treatment). Within 48 h of arrival at the research site, heifers were assigned to treatment, processed according to feedlot protocol, and administered an abortifacient. After adaptation to a 95% concentrate diet, MGA was supplied at either 0.4 or 0.5 mg/head daily. Estrus activity was monitored twice daily and summarized as a count of heifers showing estrus within a …

Effect Of Feeding Melengestrol Acetate, Monensin, And Tylosin On Performance, Carcass Measurements, And Liver Abscesses Of Feedlot Heifers, G. E. Sides, R. S. S. Swingle, J. T. Vasconcelos, R. C. Borg, W. M. Moseley

Panhandle Research and Extension Center

Approximately 4,000 yearling heifers (initial BW = 306 ± 1.9 kg) were randomly allotted into 4 treatment groups to determine the effect of melengestrol acetate (MGA) on feedlot performance and carcass parameters. Treatments included a diet containing monensin (Rumensin) and tylosin (Tylan; RT) fed during the entire feeding period; RT plus MGA (RTM) also fed during the entire feeding period; RT withdrawn 35 d preslaughter (RTwd); and RTM withdrawn 35 d preslaughter (RTMwd). All cattle were implanted at arrival with Revalor-IH and reimplanted with Revalor-200, and were fed a standard feedlot finishing diet (that met or exceeded 1996 NRC requirements) …

Rp 357 Quality And Yield Grades For Beef Carcasses, Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

There are two types of beef grades in the United States--quality grades and yield grades. Beef carcasses may carry a quality grade, a yield grade or both a quality and yield grade.

Quality grades indicate expected palatability or eating satisfaction of the meat; yield grades are estimates of the percentage of boneless, closely trimmed retail cuts from the round, Join, rib and chuck.

Federal meat grading is a voluntary service packers request and pay for on an hourly fee basis. Meat grading should not be confused with meat inspection, which is mandatory and ensures the safety and wholesomeness of our …

G98-1373 Escherichica Coli Testing For Process Control Verification — Pork Carcass Sampling, Mindy Brashears, Dianne Peters

University of Nebraska-Lincoln Extension: Historical Materials

In July 1996, the USDA 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 USDA 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 testing indicates that the process is not in control of the microbial hazards, then the processors may have to make …

G98-1353 Fed Cattle Pricing, Dillon M. Feuz, Ted C. Schroeder, Clement E. Ward

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide discusses pricing alternatives for fed cattle, including live weight, dressed weight and grid pricing. Pricing fed cattle is becoming more complex, requiring more time to evaluate pricing alternatives and marketing cattle. Is there one best pricing method? How are live weight, dressed weight, and grid or formula prices related? This NebGuide will provide answers to these and other questions about fed cattle pricing.

Rp94-529 Porcine Somatotropin (Pst), Palmer J. Holden

University of Nebraska-Lincoln Extension: Historical Materials

What is porcine somatotropin (pST)?

Porcine somatotropin, abbreviated as pST, is a growth hormone naturally produced in pigs. The word "porcine" refers to pigs, and the word "somatotropin" means body growth and refers to the name of the hormones.

This research publication discusses what porcine somatotropin is, how scientists developed pST, how the protein nature affects its use, what research shows, is pST safe and will consumers accept it, and what is pST's future.

Heg81-144 Home Processing Of Chickens, Daniel E. Bigbee

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide provides complete step-by-step instructions with pictures for home processing of chickens. Steps for processing chickens are feed withdrawal, killing, scalding, plucking, eviscerating, cooling, packaging, and freezing.

Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee

University of Nebraska-Lincoln Extension: Historical Materials

This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and back. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast, wings, thighs, drumsticks, ribs and back. The Cut Up Chicken, Part I, HEG 81-145, shows how to cut these parts with the ribs and back attached to the breast or thigh.

G77-339 Price Spreads For Beef And Pork, Allen C. Wellman

University of Nebraska-Lincoln Extension: Historical Materials

The price spreads for beef and pork are determined by calculating the differences between prices at three marketing levels: farm (live animals), wholesale (carcass or wholesale cuts), and retail (average of retail cuts). Three price spreads, farm-wholesale, wholesale-retail, and farm-retail can be estimated from these prices. Farm-to-retail price spreads for beef and pork represent the total marketnig charges for processing and distribution from farm gate through retail counter and are discussed in this NebGuide.

G77-330 Estimating Pork Carcass Lean (Revised June 1994), Dennis E. Burson

University of Nebraska-Lincoln Extension: Historical Materials

Four procedures for pork carcass evaluation are given here, along with illustrations.

Pork carcass value is an important factor affecting the profitability of the pork industry. Reproduction traits and growth performance are easily recognized as keys to the profitability and health of the pork industry, yet carcass value also plays an important role. Differences in carcass product value are monetarily recognized by recognizing differences in carcass weight and grade. In addition, the pork industry recognizes that consumption of pork may key on public health concerns relating to reducing fat consumption and the resulting consumer demand for lower fat products.

Principles Of Record Of Performance In Beef Cattle, K. E. Gregory, R. M. Koch, L. N. Hazel, D. Chambers

Nebraska Agricultural Experiment Station: Historical Circulars

This publication provides a summary of the basic principles that should be considered in Record of Performance Programs with beef cattle. These principles are based on the results of research being conducted under Regional Project NC-1 as interpreted by the research personnel who participate in this effort.

Turkey Steaks, I. L. Williams, H. L. Wiegers

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this circular is to acquaint growers, processors, retailers and consumers with a method of preparing large turkeys in such a manner as to promote the highest degree of consumer acceptance.

Ec25-228 Farm Slaughter Of Hogs, Wm. J. Loeffel

University of Nebraska-Lincoln Extension: Historical Materials

Slaughtering hogs and curing the meat on the farm is a common practice which makes available a palatable and nutritious food. It utilizes labor at a season of the year when usually there is no great rush of work.

As a general rule, farm slaughter is not to be recommended until cold weather is a certainty, for warm weather is apt to cause heavy spoilage. Meat is a highly perishable food product, therefore absolute cleanliness should prevail in its handling. Contamination of meat by soiled hands, clothing, tools, or containers is not only insanitary but actually lowers the keeping quality …