Carr, Chad

associate professor and state meat extension specialist, Department of Animal Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611. [Faculty profile] [VIVO profile]

Subtopics

• Florida 4-H Tailgate series

Publications

• 4-H Livestock Judging: a 4-H Animal Science Project
• 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
• The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food
• Fresh Meat Selection for Consumers
• Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
• How Do I Legally Sell Meat from Alligators, Wild Game, or My Farmed Game or Birds in Florida?
• How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida?
• Incorporating Growth Performance with Youth Market Hog Shows
• Risk Management for 4-H Youth Development Work: Large Animals—Livestock
• Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
• 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

Top