Dark Cutting Beef - Why?

Many producers have heard of the carcass that did not grade because it cut dark . What is dark cutting beef and why does it happen

Taxonomic editors plan a World Register of Marine Species (WoRMS)

An authoritative register of all marine species is urgently required to facilitate biological data exchange and management, integration of biological with other ocean data, and to allow taxonomists to focus on describing new species instead of overlooking recently described species and correcting past nomenclatural confusion (Costello et al., 2006). Its production has added benefits in fostering collaboration between experts at a global scale. Easy access to encourages submissions of overlooked species to the list. In turn, this stimulates biogeographic and evolutionary research

Defence of Clot-Bey'smode of Performing Lithotomy.

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A New Computing Laboratory to Evaluate and Test Hardware, Software and Systems: Intellectual Property Based Organizational Setting No. 1

The proliferation of minicomputers and the seductive nature of belief in hardware solutions to a complex problem, has led the authors to suggest the creating of a new computing laboratory (NCL). The laboratory would permit clients to seek help in the system design aspects of their problem and to test the proposed hardware/software/systems solution on a NCL workbench. The importance of a entrepreneurial management style for the enterprise is stressed

Hearts Of The World

https://digitalcommons.library.umaine.edu/mmb-vp/2873/thumbnail.jp

Neutron capture cross sections of tungsten and rhenium Annual summary report

Neutron capture cross sections for natural tungsten and rheniu

Methods of Processing Meats

Newer methods of processing meats along with the development of new meat products will become more and more apparent as the meat industry adapts to the changing life-styles of Americans. The fast-food service industry as well as the hotel, restaurant and institutional trade will become an ever more important market for meat products. Electrical stimulation, massaging/tumbling, restructured steaks, hot-boning and retort pouch packaging represent more recent meat products and processing methods