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
• Adding Value to Livestock with Niche Meat Marketing Programs
• Antibiotic Use and Resistance for Beef Cattle Producers
• Beef Retail Identification Cuts
• Best Practice Checklist for Management of a Swine Show for Youth
• Common Hazards to Consider During Manufacturing of Feed for Beef and Dairy Cattle
• Conducting a Successful Livestock Show for Youth
• Custom and Retail Exempt Meat Processing
• Custom Exempt Red Meat and/or Poultry Slaughter Facilities in Florida
• 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
• 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
• 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
• Lamb and Variety Meat Retail Identification Cuts
• La Ley de Modernización para la Seguridad Alimentaria (FSMA): Controles Preventivos para los Alimentos de Animales
• Pork Retail Identification Cuts
• Recommendations for Traceability and Use of USDA Premise IDs for Swine Exhibition at Terminal Shows in Florida
• Risk Management for 4-H Youth Development Work: Large Animals–Horses
• Risk Management for 4-H Youth Development Work: Large Animals—Livestock
• Specialty Meat Marketing Claims: What's the difference?
• 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

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