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Full-Text Articles in Life Sciences
Rp 357 Quality And Yield Grades For Beef Carcasses, Dennis E. Burson
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
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
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
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
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
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.
G77-330 Estimating Pork Carcass Lean (Revised June 1994), Dennis E. Burson
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.
G77-339 Price Spreads For Beef And Pork, Allen C. Wellman
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.
Ec25-228 Farm Slaughter Of Hogs, Wm. J. Loeffel
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 …