Spices, Seasonings, and Flavors — Achieving the Desired Result

Creating a meat entree that provides a pleasant gastronomic experience is a combination of art, science, and technology. Spices and flavorings are used to achieve that experience, each contributing to the overall taste that is often unique to the region of its origin. Flavorings have the ability to be tailor made and offer the unique ability to provide a taste that cannot be easily developed through preparation processes

EC87-219 1987 Nebraska Swine Report

This 1987 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats

EC86-219 1986 Nebraska Swine Report

This 1986 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats