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dc.contributor.authorAlexander, Mauriceeng
dc.contributor.authorStringer, William Ceng
dc.contributor.authorHedrick, Harold B.eng
dc.date.issued1989eng
dc.description.abstractA beef animal selected for slaughter should be healthy and in thrifty condition. Keep the animal off feed 24 hours before slaughter, but provide free access to water. Don't run or excite the animal prior to slaughter because this may cause poor bleeding and give the carcass a bloody appearance. The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32 degrees F or lower for the carcass to chill properly without refrigeration. The meat will spoil if improperly chilled and stored during warm weather. Also, during extremely cold weather, the meat should be protected from freezing by covering it with a clean cover.eng
dc.description.versionReprinted 11/89/5M.eng
dc.format.extent5 pages : illustrationseng
dc.identifier.otherG-02208-1989eng
dc.identifier.urihttps://hdl.handle.net/10355/51333
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbia. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesG - Agricultural Guides (University of Missouri--Columbia. Extension) ; 02208 (1989)eng
dc.relation.ispartofseriesBeef Processingeng
dc.rightsArchive version. For the most recent information see extension.missouri.edu.eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.eng
dc.subjectequipmenteng
dc.subjectstuneng
dc.subjectbleedeng
dc.subjectskineng
dc.subjectcarcasseng
dc.subjectaging beefeng
dc.subjectforequartereng
dc.subjecthindquartereng
dc.titleHome slaughtering and processing of beef (1989)eng
dc.typeDocumenteng


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