University of Kentucky
 

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Gregg Rentfrow



ID-224
Producer's Guide to Pasture-Based Beef Finishing
10/6/2016 (reprinted)

 UK Authors: Greg Halich, Jeff Lehmkuhler,
 Departments: Agricultural Economics, Animal and Food Sciences,
 Series: Interdepartmental (ID series)
 Tags:

Will pasture-finished beef eventually become a commodity with lowered product prices? These and other questions must be evaluated by those considering pasture-based beef finishing. As with any new enterprise, however, the learning curve is steep, and success requires a commitment to working through the many production, marketing, and processing details. This reference guide provides a foundation for this process.

700 printed copies | 48 pages | 24,457 words | 79 downloads | PDF: 1,505 kb



ASC-227
Foodborne Illness: Risks and Prevention
9/27/2016 (new)

 UK Authors: Melissa Newman, Gregg Rentfrow,
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

In recent memory, there has been a considerable increase in food recalls and foodborne illness outbreaks. To ensure food safety, everyone involved in the food production chain needs to understand the different factors that could contaminate food and lead to foodborne illness.

web only | 4 pages | 1,597 words | 39 downloads | PDF: 142 kb



ID-140
Kentucky Beef Quality Assurance Program
2/6/2015 (reprinted)

 UK Authors: Jim Akers, Donna Amaral-Phillips,
 Departments: Animal and Food Sciences, Veterinary Science
 Series: Interdepartmental (ID series)
 Tags:

Beef Quality Assurance (BQA) is a program developed to ensure that beef and dairy cattle are managed in a manner that will result in safe and wholesome beef and milk products for the consumer. Specifically, BQA is designed to enhance carcass quality by preventing drug residues, injection-site blemishes, and bruises. The Kentucky Beef Quality Assurance Program is based on recommended national guidelines and scientific research. This program enables beef and dairy producers to enhance their product, maximize marketability, and strengthen consumer confidence.

4,000 printed copies | 83 pages | - | 1 download | PDF: 2,353 kb



ASC-213
How to Make a Country Ham
4/3/2014 (new)

 UK Authors: Gregg Rentfrow, Surendranath Suman
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

Country hams can be found in grocery stores and specialty shops throughout Southeast and on the internet. Nonetheless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.

100 printed copies | 9 pages | 4,433 words | 169 downloads | PDF: 6,791 kb



ASC-182
Marketing Lamb and Goat Meat to Hispanic Retail Outlets
3/15/2011 (new)

 UK Authors: Terry Hutchens, Gregg Rentfrow
 Departments: Animal and Food Sciences, Kentucky State University
 Series: Animal Science (ASC series)
 Tags:

Because of minority populations immigrating into Kentucky, the level of lamb and goat consumption could grow exponentially within the next few years. Minority populations are expected to reach 235.7 million out of a total U.S. population of 439 million, or 53 percent of the total U.S. population, by 2030. These statistics indicate a growing market for meat processors and sheep and goat products.

web only | 4 pages | 2,442 words | 58 downloads | PDF: 200 kb



SR-104
2010 Research and Extension Beef Report
3/11/2011 (new)

 UK Authors: Les Anderson, Darrh Bullock,
 Departments: Animal and Food Sciences, Plant and Soil Sciences,
 Series: Special Report (SR series)
 Tags:

The 2010 Research and Extension Beef Report highlights advances in understanding of basic scientific principles of livestock production as well as applied research from which producers and the industry can benefit. Extension educational programs, on-farm demonstrations, and other activities help transfer this knowledge to producers so they can adopt of management changes as appropriate.

web only | 89 pages | 56,665 words | 33 downloads | PDF: 2,100 kb



ASC-179
How Much Meat to Expect from a Carcass: A Consumer's Guide to Purchasing Freezer Meats
8/2/2010 (new)

 UK Authors: Gregg Rentfrow
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

Consumers who buy freezer meat should understand the difference between the paid weight and the amount of meat they will put in the freezer. To avoid misunderstandings, meat processors should be able to explain to customers the approximate amount of meat to expect from a beef, pork, or lamb carcass, the best ways to have meat wrapped for the freezer, and the amount of freezer space necessary to store large amounts of meat.

web only | 2 pages | - | 122 downloads | PDF: 200 kb



ASC-177
A Consumer Guide to Country of Origin Labeling
8/3/2009 (new)

 UK Authors: Gregg Rentfrow
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

Since March 2009, all retail red meats, seafood and shellfish, and fruits and vegetables must contain a "Country of Origin Label," or COOL--designed to further inform consumers on the origins of their food.

web only | 2 pages | - | 14 downloads | PDF: 115 kb



ASC-175
FAQs About the Retail Meat Case, Part 2: Basic Meats 101
4/23/2008 (new)

 UK Authors: Gregg Rentfrow
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

250 printed copies | 2 pages | - | 48 downloads | PDF: 145 kb



ASC-174
FAQs About the Retail Meat Case, Part 1: Hamburger
4/1/2008 (new)

 UK Authors: Gregg Rentfrow
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

250 printed copies | 2 pages | - | 39 downloads | PDF: 144 kb



ASC-171
The Use of Methyl Bromide to Control Insects in Country Hams in the Southeastern U.S.
10/31/2007 (new)

 UK Authors: Gregg Rentfrow
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

250 printed copies | 2 pages | - | 13 downloads | PDF: 250 kb



ASC-170
A Consumer's and Producer's Guide to Organic and Natural Meats
9/15/2006 (new)

 UK Authors: Gregg Rentfrow
 Departments: Animal and Food Sciences
 Series: Animal Science (ASC series)
 Tags:

200 printed copies | 2 pages | - | 39 downloads | PDF: 147 kb