Two very similar finely-textured beef products available commercially and produced from slightly different patented processes have received an increased amount of media attention recently, where they have been referred to as “pink slime.” This 4-page fact sheet is intended to answer some of the consumer questions that have arisen as a result of this increased attention. Written by Chad Carr, Dwain Johnson, Joel Brendemuhl, and Larry Eubanks, and published by the UF Department of Animal Science, July 2012.
http://edis.ifas.ufl.edu/an281
Tag: Chad Carr
Ultrasound and Carcass Merit of Youth Market Cattle (AN279)
Market cattle shown at county and state fairs and other youth shows across the United States are food animals. The endpoint value of food animals is primarily based on their carcass merit. Ideally, carcass merit should be assessed from actual carcasses. However, when carcass data cannot be collected, ultrasound evaluation of market cattle is an excellent method to accurately assess differences in fat thickness, ribeye area, and percentage of intramuscular fat within the ribeye. This 7-page fact sheet was written by Chad Carr, Dwain Johnson, and Mark Shuffitt, and published by the UF Department of Animal Science, June 2012.
http://edis.ifas.ufl.edu/an279
Best Practice Checklist for Management of a Swine Show for Youth (AN274)
The management team for a swine show for youth should have a plan to manage the facilities, pigs, and personnel in a way that allows the show to be as stress-free and educational as possible. This 3-page fact sheet includes a checklist of information about unloading pigs, the size of the show ring, and pig handling training so that show managers know how to prepare for their show. Written by Chad Carr and Justin Crosswhite, and published by the UF Department of Animal Science, December 2011.
http://edis.ifas.ufl.edu/an274
Conducting a Successful Livestock Show for Youth (AN268)
Want to plan a livestock show for youth that will serve as the educational summit of the livestock project experience? Make sure the entire event is as stress-free as possible for the livestock, youth exhibitors, their families, and show management and as educational as possible for youth exhibitors, their families, and all public spectators. Consider the recommendations in this 4-page fact sheet written by Chad Carr, Justin Crosswhite, Jennifer Shike, and Heather Shultz, and published by the UF Department of Animal Science, December 2011.
http://edis.ifas.ufl.edu/an268
Specialty Meat Marketing Claims: What’s the Difference? (AN191)
American 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 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.
http://edis.ifas.ufl.edu/an191
Incorporating Growth Performance with Youth Market Hog Shows (AN257)
Florida, like many other states, has extensive youth swine exhibition programs but little to no commercial pork production. To remain relevant, the focus of these programs should be both educational and industry-applicable. By incorporating growth performance, youth swine shows can provide opportunities for education about growth performance and lean gain per day on test, and reward genetically superior animals. This 6-page fact sheet explains how such an exhibition program would work. Written by Chad Carr and Travis Arp. Published by the UF Department of Animal Sciences, January 2011.
http://edis.ifas.ufl.edu/an257
AN252 Ultrasound and Carcass Merit of Youth Market Hogs
AN252, a 5-page illustrated fact sheet by Chad Carr, Dwain Johnson, and Mark Shuffitt, describes the process whereby ultrasound evaluation of the live animal can be used to predict fat thickness and loineye area to determine the carcass merit of youth market hogs. Includes references. Published by the UF Department of Animal Science, October 2010.
http://edis.ifas.ufl.edu/an252
AN250 Educational Opportunity for Showing Market Animals by Breed
AN250, a 5-page illustrated fact sheet by Travis Arp, Chad Carr, and Warren Beeler, discusses the ongoing importance of junior livestock shows for the educational value and leadership opportunities they provide, and the challenges that need to be considered for continuing relevance. Includes references. Published by the UF Department of Animal Sciences, August 2010.
http://edis.ifas.ufl.edu/an250
AN248 Custom Exempt Red Meat and/or Poultry Slaughter Facilities in Florida
AN248, a 3-page illustrated fact sheet by Chad Carr and Larry Eubanks, discusses custom exempt slaughter facilities in Florida, and how these facilities differ from other meat processing facilities. Includes references. Published by the UF Department of Animal Science, July 2010.
http://edis.ifas.ufl.edu/an248
AN247 Summary of Alternative Cooling Procedures for Large Bone-In Hams
AN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010.
http://edis.ifas.ufl.edu/an247
AN222 Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours
AN222, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Chris Pantaleo, presents the results of a study to determine the growth of generic E. coli and aerobic bacteria as indicators of pathogenic bacteria on beef muscle held at 50°F for eight hours. Includes references. Published by the UF Department of Animal Sciences, November 2009.
http://edis.ifas.ufl.edu/AN222
AN229 Fresh Meat Selection for Consumers
AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. Includes references. Published by the UF Department of Animal Science, October 2009.
http://edis.ifas.ufl.edu/AN229
AN221 Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
AN221, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Ronald H. Schmidt, describes the requirements for overall program and daily records as required under regulations for preventative accountability. Includes references. Published by the UF Department of Animal Sciences, August 2009.
http://edis.ifas.ufl.edu/AN221
AN221 Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
AN221, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Ronald H. Schmidt, describes how to establish proper recordkeeping as an imperative part of the HACCP system of preventative accountability. Includes references. Published by the UF Department of Animal Science, August 2009.
http://edis.ifas.ufl.edu/AN221
AN206 The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. Includes references. Published by the UF Department of Animal Science, October 2008.
http://edis.ifas.ufl.edu/AN206
AN-204/AN204 Custom and Retail Exempt Meat Processing
AN204, 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.
http://edis.ifas.ufl.edu/AN204
AN203/AN203 USDA Inspected Livestock Slaughter Facilities in Florida
AN203, a 3-page ilustrated 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.
http://edis.ifas.ufl.edu/AN203
AN207/AN207 Country of Origin Labeling (COOL)
AN207, a 3-page fact sheet by Chad Carr and Larry Eubanks, describes the COOL labeling regulations for agricultural commodities, including the interim final rule released by AMS on July 28,2008. Includes references. Published by the UF Department of Animal Science, August 2008.
http://edis.ifas.ufl.edu/AN207
AN197/AN197 Adding Value to Livestock with Niche Meat Marketing Programs
AN197, 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.
http://edis.ifas.ufl.edu/AN197