J. M. Scheffler
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View article: Evaluation of LLM-based Strategies for the Extraction of Food Product Information from Online Shops
Evaluation of LLM-based Strategies for the Extraction of Food Product Information from Online Shops Open
Generative AI and large language models (LLMs) offer significant potential for automating the extraction of structured information from web pages. In this work, we focus on food product pages from online retailers and explore schema-constr…
View article: National Beef Quality Audit—2022: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products from fed steers and heifers
National Beef Quality Audit—2022: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products from fed steers and heifers Open
The National Beef Quality Audit (NBQA)-2022 systematically evaluated quality characteristics of cattle, carcasses, and by products generated from the fed steer and heifer sectors. This audit was conducted from September 2021 through Novemb…
View article: National Beef Quality Audit – 2022: Instrument grading assessments of carcass characteristics of fed steers and heifers
National Beef Quality Audit – 2022: Instrument grading assessments of carcass characteristics of fed steers and heifers Open
The instrument grading assessment portion of the National Beef Quality Audit (NBQA)—2022 allowed for the evaluation of beef carcass traits over a 12-mo period. One week of instrument grading data was collected each month from 6 major beef …
View article: National Beef Quality Audit-2022: Harvest-floor assessments of hide defects, carcass defects, and offal condemnations that affect value of carcasses and by-products from market cows and bulls
National Beef Quality Audit-2022: Harvest-floor assessments of hide defects, carcass defects, and offal condemnations that affect value of carcasses and by-products from market cows and bulls Open
The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress. From September 202…
View article: National Beef Quality Audit—2022: in-plant assessments of quality and yield determining carcass characteristics of fed steers and heifers
National Beef Quality Audit—2022: in-plant assessments of quality and yield determining carcass characteristics of fed steers and heifers Open
The National Beef Quality Audit – 2022 serves as a benchmark of the current fed steer and heifer population of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress. In-plant cooler ass…
View article: Exploring the impact of fatty acid composition on carcass and meat quality in <i>Bos taurus indicus</i> influenced cattle
Exploring the impact of fatty acid composition on carcass and meat quality in <i>Bos taurus indicus</i> influenced cattle Open
The study of fatty acid (FA) and mineral content in beef is crucial for bridging health and taste. Understanding these components is essential for catering to consumer preferences for nutritious and tasty food, in line with current dietary…
View article: National Beef Quality Audit—2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities
National Beef Quality Audit—2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities Open
The National Beef Quality Audit (NBQA)-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress. From September 202…
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…
View article: 380 Awardee Talk: Deer eat Birds and Other Revelations: Teaching a Changing Demographic of Animal Science Student
380 Awardee Talk: Deer eat Birds and Other Revelations: Teaching a Changing Demographic of Animal Science Student Open
Animal Science (ANS) programs have seen the demographics of their students progressively shift to include more urban and suburban students with limited firsthand knowledge of production agriculture. A major contributor to that shift is an …
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 …
View article: Driving an Oxidative Phenotype Protects Myh4 Null Mice From Myofiber Loss During Postnatal Growth
Driving an Oxidative Phenotype Protects Myh4 Null Mice From Myofiber Loss During Postnatal Growth Open
Postnatal muscle growth is accompanied by increases in fast fiber type compositions and hypertrophy, raising the possibility that a slow to fast transition may be partially requisite for increases in muscle mass. To test this hypothesis, w…
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…
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.
View article: Common Hazards to Consider during the Manufacturing of Poultry Feed
Common Hazards to Consider during the Manufacturing of Poultry Feed Open
This publication aims to provide a list of common hazards to consider when manufacturing poultry feeds. Written by Jessica Brown, Ashley Cavallo, Lindsay Zombek, Carli Brown, Arianna Minnie, Mindi Dennis, Gabrielle Allen, and Jason M. Sche…
View article: 2021—How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida?
2021—How Do I Legally Sell Meat from My Own Livestock and Poultry in Florida? Open
This publication provides information for Florida residents who want to sell meat and poultry from their own livestock and poultry. Written by Chad Carr, Jason Scheffler, and Matthew Johansson, and published by the UF/IFAS Department of An…
View article: Common Hazards Associated with Sheep and Goat Feed
Common Hazards Associated with Sheep and Goat Feed Open
This 7-page document provides a list of common hazards to consider in the manufacturing of feed for small ruminants. Written by Chalise Brown, Diwakar Vyas, and Jason M. Scheffler, and published by the UF/IFAS Department of Animal Sciences…
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…
View article: Microbial Validation of Dry Aged Beef Trim for Incorporation into Premium Ground Beef
Microbial Validation of Dry Aged Beef Trim for Incorporation into Premium Ground Beef Open
ObjectivesDry aging treatments impart unique flavors desirable by a segment of the population. Ground beef offers flexibility of use at a lower price point. There is potential to add value to lower priced beef cuts by dry aging them and in…
View article: Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia
Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia Open
ObjectivesAnimal-sourced foods (ASFs), such as meat, provide nutrients that are beneficial for physical and cognitive development, especially in developing countries. Despite Ethiopia containing Africa’s largest inventory of livestock, mar…
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…
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: Microbial Validation of Dry Aged Beef Trim for Incorporation into Premium Ground Beef
Microbial Validation of Dry Aged Beef Trim for Incorporation into Premium Ground Beef Open
ObjectivesDry aging treatments impart unique flavors desirable by a segment of the population. Ground beef offers flexibility of use at a lower price point. There is potential to add value to lower priced beef cuts by dry aging them and in…
View article: Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia
Validation of a Restructured Beef Jerky Product and Process to Reduce Pathogen Loads and Improve Shelf Stability in Ethiopia Open
ObjectivesAnimal-sourced foods (ASFs), such as meat, provide nutrients that are beneficial for physical and cognitive development, especially in developing countries. Despite Ethiopia containing Africa’s largest inventory of livestock, mar…
View article: Common Hazards to consider during Manufacturing of Feeds for Horses
Common Hazards to consider during Manufacturing of Feeds for Horses Open
The Food Safety Modernization Act (FSMA) was signed into law in January of 2011. This law requires complying facilities that process, pack, or hold animal feed to develop and implement a risked-based preventive controls food safety plan. T…
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: Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman–Angus Population
Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman–Angus Population Open
Autogenous proteolytic enzymes of the calpain family are implicated in myofibrillar protein degradation. As a result, the μ-calpain gene and its specific inhibitor, calpastatin, have been repeatedly investigated for their association with …
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…