Estimation
ESTIMATION Three Types of Estimation 1. Measurement Estimation2. Quantity Estimation3. Computational Estimation 1. If I can drive 326 miles on 15 gallons of gasoline what is my approximate mpg? 2. Is...
View ArticlePork Muscle Profiling Project Update March 2008
Pork Muscle Profiling Project Update March 2008 Checkoff-Funded New Product Research Goal: Increase value of fresh leg and shoulder Research objective: determine physical, chemical and sensory...
View ArticleHIV and Nutrition
HIV and Nutrition Developed by Colette Nelson, MS, RD, CDE Patient Nutrition Concerns • "How much protein should I eat?" • "Is it really important to eat vegetables so I can get these new...
View ArticleDirect Meat Marketing
Direct Meat Marketing Dr. Bryon Wiegand University of Missouri Elements of Market Discovery Why do I want to participate in a non-traditional marketing system? What can I produce? Am I an expert...
View ArticlePortion Distortion
Portion Distortion Keep an eye on your portion sizes Portion Distortion • The serving sizes of restaurant meals have increased over the last 20 years. • This trend influences what products are...
View ArticlePortion Distortion
Portion Distortion Keep an eye on your portion sizes Portion Distortion • The serving sizes of restaurant meals have increased over the last 20 years. • This trend influences what products are...
View ArticleThe Use of Phosphates in Meat Products
The Use of Phosphates in Meat Products Lynn Knipe The Ohio State University Meat Industry Research Conference October 2, 2004 Courtesy of Budenheim Characteristics of Inorganic Phosphates Used in Meat...
View ArticleOptimal Beef Carcass Breakdown for Niche Marketing
Optimal Beef Carcass Breakdown for Niche Marketing Skyline Premium Meats, LLC Jared Burner Morgan Allen AAEC 5024: Mathematical Programming for Agricultural Economists 12/6/06 Background There has been...
View ArticleBEEF QUALITY: WHAT IS IT? — HOW TO PRODUCE IT
BEEF QUALITY: Y WHAT A IS IT? — HOW TO PRODUCE IT Harlan Ritchie Department of Animal Science Michigan State University East Lansing, Michigan 48824 WHAT IS BEEF QUALITY? In fresh, uncooked beef, it...
View ArticleSlide 1
Technical Challenges – Controlling Texture when Reducing Salt and Fat in Processed Meat Products Aarti TobinCSIRO Food and Nutritional Sciences Why Reduce Salt and Fat? • Obesity is a global problem –...
View ArticleMeat, Poultry and Seafood Packaging Market Growth, Forecast and Value Chain...
PowerPoint Presentation Global Meat, Poultry and Seafood Packaging Market Share, Global Trends, Analysis, Research, Report, Opportunities, Segmentation and Forecast, 2017 – 2027...
View Article
More Pages to Explore .....