Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Larry Eubanks"'
Publikováno v:
EDIS, Vol 2017, Iss 6 (2017)
A visual representation of the lamb and variety meat retail cuts along with suggested cooking methods.
Externí odkaz:
https://doaj.org/article/d3e7347377d74e9aa0e56b5fbca9ae93
Autor:
Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler
Publikováno v:
EDIS, Vol 2014, Iss 10 (2014)
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 from their own livestock and poultry. Writte
Externí odkaz:
https://doaj.org/article/609ba5cdf1ca4bc5970264ee1573d82c
Autor:
Chad Carr, Jason Scheffler, Larry Eubanks, Ron Webb, Lee Cornman, Scotland Talley, Steve Stiegler
Publikováno v:
EDIS, Vol 2014, Iss 10 (2014)
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 entrepreneurial. This 4-page fact sheet is a “one-stop-sh
Externí odkaz:
https://doaj.org/article/efea4645cf1745029466386eafd554b9
Publikováno v:
EDIS, Vol 2012, Iss 7 (2012)
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-
Externí odkaz:
https://doaj.org/article/e3f0ed0264f041c7a9278c71126e41fd
Publikováno v:
EDIS, Vol 2011, Iss 5/6 (2011)
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 revised 5-page report discusses these cla
Externí odkaz:
https://doaj.org/article/d8d3e4f250ea4418919109a080223bff
Autor:
Chad Carr, Larry Eubanks
Publikováno v:
EDIS, Vol 2010, Iss 5 (2010)
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. AN247/AN247: Summar
Externí odkaz:
https://doaj.org/article/35b3e6bb5fe6480bb7589e70d616e1b7
Publikováno v:
EDIS, Vol 2009, Iss 10 (2009)
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. Incl
Externí odkaz:
https://doaj.org/article/15565fd6329a4511b46ae126afbdebdc
Publikováno v:
EDIS, Vol 2009, Iss 10 (2009)
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 ho
Externí odkaz:
https://doaj.org/article/0151204fc0524da19d43c3f27fcfefba
Publikováno v:
EDIS, Vol 2009, Iss 7 (2009)
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 Departme
Externí odkaz:
https://doaj.org/article/13a9a681987142e299d067dee4712983
Autor:
Chad Carr, Larry Eubanks
Publikováno v:
EDIS, Vol 2009, Iss 1 (2009)
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
Externí odkaz:
https://doaj.org/article/acc279bf44214f5589daec2127a61048