Pork carcass quality : a research review

"Sponsored by National Pork Producers Council, University of Illinois College of Agriculture Cooperative Extension Service, and Federal Extension Service and Agricultural Research Service of U.S. Department of Agriculture.""1/70/2M""Per capita consumption of pork has not kept pace with the increase in total meat consumption in recent years. Many factors are credited with influencing this decline but one dominates: In spite of the fact that the industry has made great strides in changing the ratio of lean to fat in hogs produced today, the image of pork being "fat" food lingers in the minds of calorie conscious consumers. The change to production of a more muscular pig with less fat has caused changes in pork quality. This coupled with the industry's efforts to increase pork consumption are bringing demand for more information on factors that affect pork quality. As a result of a poll conducted by the National Pork Producers it was decided that this bulletin should be written covering the following areas of carcass studies: (l) Relationship of quality to consumer acceptance; (2) muscle quality as related to breed differences, genetic influences, nutrition, and environment; (3) relationship of size of cut to consumer acceptance; and (4) relationship of quantity to quality. The research has not been extensive on these subjects. This review is an attempt to assemble what has been pub I ished and to suggest areas for further research. It should be pointed out that the word quality as used in this report refers to characteristics that affect consumer acceptability and processing losses. No effort has been made to include research on acceptability as affected by fat: lean ratios."--Preface.William C. StringerIncludes bibliographical reference

Country curing hams

M.A. Alexanderm (Department of Animal Husbandry), William C. Stringer (Department of Food Science and Nutrition College of Agriculture)Revised 12/7

Country curing hams

M.A. Alexander (Department of Animal Husbandry), William C. Stringer (Department of Food Science and Nutrition, College of Agriculture)Revised 2/80/10

Beef carcass grading and evaluation (1993)

Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef that are lean, nutritious, and possess desirable eating characteristics. Meat researchers have developed reliable methods for measuring the factors that influence eating characteristics and factors affecting yield of lean cuts. Using these evaluation techniques, producers and packers can produce and sell carcasses that meet consumer demand.Reviewed October 1993 -- Extension website

Effect of increasing live weight from 220 to 300 pounds on pork carcass characteristics

Digitized 2007 AES MoU.Includes bibliographical references (pages 18-19)

Home curing bacon for a mild flavor (2006)

Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor

Country curing hams (1993)

Many people like the flavor of hams that have been cured country style. Their characteristic flavor is quite different from mild-cured commercial hams

Country curing hams

"Many people like the flavor of ham that has been cured country style. Its characteristic flavor is quite different from mild-cured commercial hams."--First page.M.A. Alexander (Department of Animal Science), William C. Stringer (Department of Food Science and Nutrition, College of Agriculture)Revised 7/85/5

Safety for meat packers and processors : a manual for the meat packing and meat processing industries of Mimssouri incorportating pertinent material from the Williams-Steiger Occupational Safety and Health Act of 1970

"2/75/1.5M""Prepared Under Special Contract To: The Task Force On Occupational Safety & Health Labor and Industrial Relations Commission Department of Labor and Industrial Relations State of Missouri "This manual is designed to assist management of meat packing establishments to develop a program of voluntary compliance with the standards set forth under the authority of the Williams-Steiger Occupational Safety and Health Act, 1970. This material covers the major specific standards under the Act that concern the meat packing industry. Our purpose is to point out situations in the work environment that are possible violations of the Act, and to refer the reader's attention to the section of the Federal Register that sets forth standards covering the possible violations. Management personnel of the meat packing industry are urged to keep informed of periodic changes in the standards of the Act. Information on these revisions may be obtained from UMC 1s Industrial and Technical Referral Center or from any of the industrial extension specialists located throughout Missouri.--Prefac

Home slaughter and processing of lamb

"A lamb selected for slaughter should be healthy and increasing in weight. Withhold feed 18 to 24 hours before slaughter, but provide access to water. Keep its activity to a minimum during this time to avoid a fiery or bloody appearance to the outside of the carcass. When you plan to depend on natural refrigeration to chill the carcass, the night time temperature should be about 32 degrees F or lower and where the temperature does not rise above 40 to 45 degrees F during the day. During extremely cold weather, protect the carcass from freezing."--First pageMaurice A. Alexander (Animal Science) William C. Stringer (Food Science and Nutrition College of Agriculture)New 11/82/10