Live Hog-Carcass Evaluation

The values placed on the various grades and weights of market hogs are dependent primarily on two factors: (1) the amount of lean in the animal compared to the amount of fat (2) the amount of fill

Pork Carcass Composition as Influenced by Slaughter Weight

The common goal for those engaged in producing and processing pork should be the efficient production of a product which ultimately is highly desirable to the consumer. This means that any retail pork item must be lean, attractive to the eye and yet be very tasty. This study, concerned with changes in body composition, is a portion of a larger project concerned with more efficient production and utilization of pork

Venison … Care and Cooking

Guide to venison care and cooking discusses field care, home or locker care, suggested cuttings of deer carcasses, and cooking. Includes recipes

Venison : Care and Cooking

Guide to venison care and cooking discusses proper field care and home care. Included are recopies for venison steak, chops, roasts, and cubed stew meat

FROZEN MEAT TECHNOLOGY

The study concerns itself with frozen meat color, appearance, and color retention. Processing and raw product technology are analyzed as to how they affect frozen meat color

FROZEN MEAT TECHNOLOGY

The study concerns itself with frozen meat color, appearance, and color retention. Processing and raw product technology are analyzed as to how they affect frozen meat color.Agribusiness,

The correlation between live hog scores and carcass measurements

Call number: LD2668 .T4 1958 T8