Browsing by Author "Kelly, Robert F."
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- Dry Curing Virginia-Style HamGraham, Paul P.; Marriott, Norman G.; Kelly, Robert F. (Virginia Cooperative Extension, 2012-12-18)This publication provides basic steps that can be applied to home curing for do-it-yourselfers who want to cure and age a ham at home.
- Dry-curing Virginia style hamGraham, Paul P.; Kelly, Robert F.; Marriott, Norman G. (Virginia Cooperative Extension, 1998)Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world. Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia. Today, after more than three centuries of progress, Virginia ham is still considered a superb product because of its distinctive savory taste. For those who want to "do-it-yourself" cure and age a ham that will recapture the delightful flavor so highly cherished by these early clergymen, certain rules must be followed. This publication provides basic steps that can be applied to home curing or commercial operations.
- Effects of controlled temperatures, slotted floors and space allowances on swine production in southeastern VirginiaMcNeil, Marshall; Bell, E. Stephen; Stanley, James M.; Thomas, Horace R.; Kelly, Robert F. (Virginia Agricultural Experiment Station, 1969-08)Study showed that rate of gain, feed efficiency and carcass quality was not changed by keeping hogs in optimal temperature of 65 to 70 degrees.Cleanliness of pen floor and animals was improved by increasing slotted floor of pens
- The influence of neomycin, bacitracin and SP-250 in a commercial hog finishing operationGodsey, Roie Monroe (Virginia Tech, 1964-12-16)Three hundred and twelve feeder pigs, six lots of 52 pigs each (52 pounds) were used to study the response of five antibiotic supplementations in a commercial hog finishing operation. Lot one received neomycin 80 grams per ton, lot two Bacitracin MD (40 grams per ton), and lot three no antibiotic o Lots four, five and six received SP-250 for 10 days (five pounds per ton). After termination of SP-2S0, lot four received neomycin (80 grams per ton), lot five bacitracin MD (40 grams per ton) and lot six no antibiotic. At the end of the 9l-day feeding period, the first draft of hogs) which included all hogs weighing approximately 200 pounds, was removed for slaughter. A second draft of hogs was slaughtered 14 days later, the remaining hogs in each lot were all removed 32 days later. The supplementation of SP-250 (lots 4, 5 and 6) for 10 days increased (P .01) the ADG by 0.2 pounds over control, Neomycin and Bacitracin MD did not affect the ADG. Combinations of SP-250 and Neomycin or Bacitracin MD produced gains similar to those of SP-250 alone. Carcass length was measured from the first rib to the aitch bone, also average chilled carcass weight and dressing per cent were obtained at the packing plant. Feed intake did not appear to be affected by any of the treatments. Feed efficiency appeared to be improved by SP-250 due to the greater gains. The overall mean live weight at slaughter also had a tendency to be greater for lots 4, 5, and 6. There was essentially no difference among lots I, 2, and 3 or among lots 4, 5, and 6 in live weight at slaughter. Mean slaughter weights were 220 lbs. and 212 lbs. for those supplemented with SP-250 and those not, respectively. Chilled carcass weights of pens 4, 5, and 6 evidenced the slightly greater live weights as compared to lots 1, 2, and 3. The treatments had no effect on dressing % or carcass length. Those lots receiving SP-2S0 tended to have slightly thicker back fat.
- Processing and nutritional value of poultry litter and slaughter house by-productChaudhry, Saeed Mukhtar (Virginia Tech, 1990-01-09)Two experiments were conducted to study: 1) the different methods of processing broiler litter for use as a feed ingredient; and 2) preservation, fermentation and nutrient utilization of rumen contents and blood. Broiler litter was deep stacked in 1.2 x 1.2 x 1.2 m bins at 15, 25 and 35% moisture, and ensiled at 40% moisture, alone or with 5% added molasses. Litter was also ensiled with rumen contents at ratios of 60:40 and 50:50, wet basis. For digestion and palatability trials, wethers were allotted to five diets: 1) basal alone, or basal and broiler litter (1:1, dry basis) processed by; 2) deep stacking at 15% moisture; 3) ensiling; 4) ensiling with 5% molasses; and 5) basal and ensiled rumen contents and litter (50:50, wet basis). Freshly collected rumen contents and blood, mixed in proportions of 1:1, 2:1 and 3:1, wet basis, were ensiled with wheat straw (60:40) untreated or treated with 5% urea, with or without 7.5% molasses. Formic/propionic acid (1% w/w) and 10% dried sugar cane molasses were tested as preservatives for blood and rumen contents. Formic/propionic acids preserved rumen contents and blood were ensiled with wheat straw (45:15:40, wet basis) for use in a metabolism trial with sheep. Sheep were fed a basal diet and the silage at ratios of 100:0, 75:25, and 50:50, dry basis. Litter deep stacked at 15% moisture showed a lower rise in temperature than litter stacked at 25 and 35% moisture. Desirable fermentation was achieved for litter ensiled alone or with molasses or rumen contents. Deep stacked broiler litter and silages were devoid of coliforms. Apparent digestibilities of OM and CP were lowest for the deep stacked broiler litter diets. Dry matter intake was similar among waste-containing diets. Formic/propionic acids were the only preservatives which were effective for both blood and rumen contents. Desirable fermentation was achieved in rumen contents-blood-straw in Silages containing untreated wheat straw. Apparent digestibility of CP of the ensiled slaughterhouse wastestraw was similar to that of the basal. The calculated digestibilities of OM and DM of the silage were 46% and that of CP was 69%. The results indicated that fresh rumen contents and blood can be ensiled successfully with wheat straw for use as roughage and protein source for ruminants.
- Sensory and dietary quality of fiber-beef blendsKatzir, Irena (Virginia Tech, 1989-08-03)Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their apparent amount exudate, fat to lean ratio and integrity. Less significant was the difference in color, both visual and objective, with the beef-barley blend tending to be darker and the beef-lupran product tending to be brighter within 14 days oF storage. The sensory panel scored meat-blends as significantly less beefy, more beany and grainy (P> 0.05). The grainy flavor of barley was especially detectable. Mouthfeel was not significantly altered (P> 0.05) but there was a tendency for the panel to score the barley blend as dryer and tougher than the control. However, these results were not confirmed by objective measurements. Cooking losses and quantity of measured exudate For meat blends were similar to the control. Neither lupran nor barley had a significant antioxidative effect. The meat blend with 3% fiber lowered the LDL fraction in rats relative to that of rats on control diets. However, the amount of added fiber was too low to significantly affect serum or liver cholesterol.