Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent ...

The value of titratable acidity (TA) as an indicator of raw milk quality has been challenged recently, because milk is refrigerated within minutes after it leaves the cow until it reaches the consumer. Also, high milk ...

We survey landowners to investigate the costs associated with the presence of permanent or seasonal wetland areas in cropland. We find, as predicted by our conceptual model, that dispersion of wetland areas imposes substantial ...

Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR 0.4 inch of outside fat cover. Including cattle with 0.4 inch of fat and at least Slight marbling in a new choice grade ...

Feed additives are non-nutritive products used in swine diets to improve production efficiency and performance. If chosen carefully and used properly, feed additives can be effective and can help increase the profitability ...

There is increasing consumer demand for leaner and healthier pork products. Improvements in genetics, new technologies, and increased understanding of nutrition have become instrumental in helping producers meet this ...

Under the conditions of modern swine production, pigs need to be fed a balanced diet that meets their daily nutritional requirement for maintenance, growth, and reproduction. However, nutrient intake is largely determined ...

Copper and zinc play important roles in many physiological processes. Dietary copper levels of 5 to 10 ppm and zinc levels of 50 to 125 ppm are generally enough to meet the pig’s nutrient requirement for these processes. ...

There is increasing pressure for livestock producers to minimize the use of antibiotics as growth promoters in food animals. Supplementing beneficial microorganisms in the gastrointestinal tract is one potential ...