AN202/AN202 The Effects of Freezing on the Processing Characteristics and...
AN202, a 5-page report by B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. Brendemuhl, presents the results of a study to ascertain if de-boning and vacuum packaging of fresh hams for frozen storage...
View ArticleAN203/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...
View ArticleAN-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...
View ArticleAN206 The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on...
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...
View ArticleAN220 Datil Pepper Summer Sausage: An Innovative Product Using Florida Datil...
AN220, a 4-page fact sheet by Sally K. Williams, Noufoh Djeri, Edsel Redden, David Dinkins, and David Bearl, describes a new summer sausage product featuring the datil pepper, which has been grown in...
View ArticleAN229 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...
View ArticleAN222 Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at...
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...
View ArticleFE822 Attitudes and Preferences of People Aged 55 and Above for Seafood:...
FE822, an 8-page illustrated fact sheet by Lisa House, Allen F. Wysocki, William A. Messina, Jr., and Kathryn Olson, presents a brief summary of information on consumer perceptions of seafood obtained...
View ArticleAN252 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...
View ArticleSpecialty 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...
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Compare the Cost per Serving (FCS8718/FY408)
To find the best buy on certain foods, like meat, it’s important to compare the cost per serving. This 2-page fact sheet includes a table with servings per pound of various beef and chicken cuts, as...
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Facts and Frequently Asked Questions About Lean, Finely-Textured Beef (AN281)
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...
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Food Processing: The Meat We Eat (AN283)
Meat processing technology is used to produce many of the foods we enjoy, such as hot dogs, hamburgers, and chicken nuggets. Recently, the media has focused on certain meat products, giving them names...
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Food Safety for the Holiday Season
Food is always an important part of holiday festivities, but holiday meals can take a turn for the worse if food safety is not properly practiced when preparing and cooking the food. The food you serve...
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How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida?
There is much interest in locally produced foods, but the federal, state, and local regulations can be confusing. This 5-page fact sheet is a “one-stop-shop” for Florida residents who want to sell meat...
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How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or...
Game meats provide wholesome and nutritious animal protein, but learning the regulations (and which agency has jurisdiction over which regulations) can be burdensome for those who want to be...
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Florida 4-H Tailgate: Cooking Equipment
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the...
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Florida 4-H Tailgate: Cooking Safety
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the...
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Florida 4-H Tailgate: Meat Selection
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the...
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Florida 4-H Tailgate: Smoking and Slow Cooking Meat
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the...
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