PPT-ANSC 420

Critical Thinking in Animal Science March 24 2010 Erin D Pittman MS PAS Biosecurity on the Horse Farm Oversight Why bother How do we control disease Vaccinations Farm Management. No transcript will be sent without the students signature Please type or print clearly RedID Date of Birth SSN if RedID is unknown or if last attendance was prior to 1987 MM DD YYYY Students Name Last First Middle Maiden other Address No Street Ci Animal Health. Diseases. Any deviation from the normal state of health.. Accurate disease diagnoses is an essential element in any health management program.. Health . What is normal?. 101.5 F. Clear runny nose . Workshop Objectives. To provide our Vessel Examiners with the most current, up-to-date rules, regulations, and laws available to assist them in educating the recreational boater during vessel . s. afety . Workshop Objectives. To provide our Vessel Examiners with the most current, up-to-date rules, regulations, and laws available to assist them in educating the recreational boater during vessel . s. afety . UNITED S TA TES COAST GUARD AUXILIA R Y 2016 PROGRAM VISI T OR WORKSHOP P r epa r e d b y the N A TIONAL DIREC T O R A TE OF VESSEL EXAMIN A T ION AND RECRE A T IONAL B O A TING SAFETY Fall 2014https//agpurdueedu/oap/Pages/majoraspxCreditsCourse numberCourse TitlePrerequisitesCreditsCourse numberCourse TitlePrerequisitesFall 1st YearSpring 1st Year05AGR 10100Introduction to the Coll https//agpurdueedu/oap/Pages/majoraspxCreditsCourse numberCourse TitlePrerequisitesCreditsCourse numberCourse TitlePrerequisitesFall 1st YearSpring 1st Year05AGR 10100Introduction to the College of Ag Composition of Muscle. Water (moisture) in muscle. Varies inversely with fat content; . muscles with more fat contain less water. Practical range = 65 to 80%.. If fat content of a muscle ranges from 0.5 to 30% at the extremes, what would be the water range?. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Meat color is very important because it affects consumer purchase decisions. Research continues to find ways to improve the length of time a product stays “bright red” in the meat case. The protein responsible for meat color is myoglobin.