Carr, Chad

assistant professor, Department of Animal Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611.

Publications

• Adding Value to Livestock with Niche Meat Marketing Programs
• Best Practice Checklist for Management of a Swine Show for Youth
• Conducting a Successful Livestock Show for Youth
• Country of Origin Labeling (COOL)
• Custom and Retail Exempt Meat Processing
• Educational Opportunity for Showing Market Animals by Breed
• The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
• Facts and Frequently Asked Questions About Lean, Finely-Textured Beef
• Feeding Ensiled Citrus Pulp to Finishing Pigs
• Food Processing: The Meat We Eat
• Fresh Meat Selection for Consumers
• Growth of Generic E. coli and Aerobic Bacteria on Beef Muscle held at 50°F for 8 Hours
• Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
• Incorporating Growth Performance with Youth Market Hog Shows
• Specialty Meat Marketing Claims: What's the Difference?
• Summary of Alternative Cooling Procedures for Large Bone-In Hams
• Ultrasound and Carcass Merit of Youth Market Cattle
• Ultrasound and Carcass Merit of Youth Market Hogs
• USDA-Inspected Livestock Slaughter Facilities in Florida

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