Chad Carr
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Gene network analysis of fat composition in beef of Bos taurus indicus influenced cattle Open
Fatty acid composition is a key determinant of beef quality, influencing traits such as flavor, tenderness, and nutritional value. Understanding the genetic regulation of fatty acid composition in beef cattle may inform strategies to impro…
Risk Management for Florida 4-H Youth Development Work: Large Animals—Horses Open
This is one part of the series Risk Management for 4-H Youth Development Work.
View article: Inactivation of Salmonella enterica, Escherichia coli O157:H7, and Campylobacter jejuni in a Restructured Beef Jerky Developed for Production in Ethiopia
Inactivation of Salmonella enterica, Escherichia coli O157:H7, and Campylobacter jejuni in a Restructured Beef Jerky Developed for Production in Ethiopia Open
Drying is one of the oldest methods of food preservation, involving the addition of salt and removal of water to generate a shelf-stable and nutrient-dense product. Pathogens have demonstrated the ability to adapt during a slow drying proc…
Carcass and meat quality traits in Brangus steers Open
The quality grade system used in the United States to identify carcasses with superior eating satisfaction to consumers is based on the amount of marbling within the ribeye and the maturity of the carcass. However, the most important quali…
View article: Wild Game: Further Processing of Wild Game Meat
Wild Game: Further Processing of Wild Game Meat Open
This publication discusses further processing considerations for wild game meat, including foodborne illness concerns, meat storage, thawing, sausage making, and curing. Written by Jason M. Scheffler, Chad Carr, Michael Fioretto, Jennifer …
Florida 4-H Tailgating Contest Handbook Open
This new 18-page publication of the UF/IFAS Florida 4-H Youth Development Program is intended for 4-H members who want to participate in the Florida 4-H Tailgating Contest. The purpose of this document is to provide all relevant resources …
View article: Wild Game: Safety and Quality in the Field
Wild Game: Safety and Quality in the Field Open
This publication is the first of a four-part Wild Game series intended to help hunters and processors produce safe and delicious game meat products. Written by Chad Carr, Jason M. Scheffler, Michael Fioretto, Jennifer G. Bearden, and Halie…
Market Hog Project Financial Considerations Open
The aim of this new 6-page document is to introduce the financial considerations for a market hog project, to maximize profits for the project and to demystify the unexpected expenses that are often incurred. Secondarily, this document is …
View article: Wild Game: Fresh Meat Processing
Wild Game: Fresh Meat Processing Open
This document discusses processing food safety for wild game meat. Topics include aging, carcass cutting, meat grinding, shelf life, freezing, and thawing. Written by Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, an…
View article: Certified Beef Programs: What's in a Name?
Certified Beef Programs: What's in a Name? Open
This publication discusses certified beef programs and carcass quality specifications. Written by Tracy Scheffler, Jason Scheffler, and Chad Carr, and published by the UF/IFAS Department of Animal Sciences, October 2021.
Genomic Approaches Reveal Pleiotropic Effects in Crossbred Beef Cattle Open
Carcass and meat quality are two important attributes for the beef industry because they drive profitability and consumer demand. These traits are of even greater importance in crossbred cattle used in subtropical and tropical regions for …
RNA-seq analysis identifies cytoskeletal structural genes and pathways for meat quality in beef Open
RNA sequencing (RNA-seq) has allowed for transcriptional profiling of biological systems through the identification of differentially expressed (DE) genes and pathways. A total of 80 steers with extreme phenotypes were selected from the Un…
View article: Florida 4-H Tailgate: Fire-Building
Florida 4-H Tailgate: Fire-Building Open
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be…
View article: Florida 4-H Tailgate: Smoking and Slow Cooking Meat
Florida 4-H Tailgate: Smoking and Slow Cooking Meat Open
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be…
View article: Quantifying Attitudes and Knowledge Change About the Meat-Animal Industry via a Massive Open Online Course
Quantifying Attitudes and Knowledge Change About the Meat-Animal Industry via a Massive Open Online Course Open
Massive open online courses (MOOCs) offer a unique platform through which Extension can provide valuable education. We explored The Meat We Eat, a MOOC designed to create a more informed meat consumer and increase perceptions of transparen…
Consumer preferences for beef with improved nutrient profile1 Open
Although beef is a nutrient-rich foodstuff excelling in protein, vitamins, and minerals, there is controversy regarding the fat content of beef and its healthfulness in the diet. Although much of the fatty acid (FA) content in beef is cons…
View article: Common Hazards to Consider during Manufacturing of Feeds for Swine
Common Hazards to Consider during Manufacturing of Feeds for Swine Open
This 8-page document discusses common biological, chemical, and physical hazards that may need preventive measures during the manufacture of swine feeds. Written by Taylor Langford, Morgan McKinney, Chad Carr, and Jason M. Scheffler, and p…
Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem Open
Introduction.The purpose of the study was to quantify the impact of packaging type, storage temperature, and length of postmortem aging to consistently increase palatability and color stability of Longissimus lumborum (LL) and TBmuscles th…
High Prevalence of Cefotaxime Resistant Bacteria in Grazing Beef Cattle: A Cross Sectional Study Open
Although the over-use of antibiotics during food animal production is a potential driver of antimicrobial resistant microorganisms (ARMs), a high prevalence of cefotaxime resistant bacteria (CRB) has been observed in grazing animals raised…
View article: Antibiotic Use and Resistance for Beef Cattle Producers
Antibiotic Use and Resistance for Beef Cattle Producers Open
Antibiotic-resistant microorganisms cause millions of illnesses and cost billions of dollars in the United States each year. This 5-page fact sheet written by Chad Carr, Matt Hersom, K. C. Jeong, Nicolas DiLorenzo, Jason Scheffler, Victori…
View article: Common Hazards to Consider During Manufacturing of Feed for Beef and Dairy Cattle
Common Hazards to Consider During Manufacturing of Feed for Beef and Dairy Cattle Open
This 6-page document provides a list of common hazards to consider in the manufacturing of cattle feeds. It discusses the importance of preventing hazards, methods of prevention, and common physical, biological, and chemical hazards. Writt…
View article: National Beef Quality Audit–2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry
National Beef Quality Audit–2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry Open
To continue the series that began in 1994, the National Beef Quality Audit (NBQA) – 2016 was conducted to quantify the quality status of the market cow and bull beef sector, as well as determine improvements made in the beef and dairy indu…
Beef Retail Identification Cuts Open
A visual representation of the beef retail cuts along with suggested cooking methods.
Lamb and Variety Meat Retail Identification Cuts Open
A visual representation of the lamb and variety meat retail cuts along with suggested cooking methods.
Pork Retail Identification Cuts Open
A visual representation of the pork retail cuts along with suggested cooking methods.
National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef Open
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication agin…
Florida 4-H Tailgate: Cooking Safety Open
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be…
Florida 4-H Tailgate: Meat Selection Open
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be…
Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food Open
The Food Safety Modernization Act (FSMA) was signed into law in January of 2011 and is considered the most sweeping reform of food safety regulations in 70 years. The human food regulations were composed first and, with significant input f…
Florida 4-H Tailgate: Cooking Equipment Open
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be…