United States. Department of Agriculture. Farmers' bulletin no. 2265

United States. Department of Agriculture. Farmers' bulletin no. 2265

Pork Slaughtering, Cutting, Preserving, and Cooking on the FarmFor sale by the Superintendent of Documents, U.S. Government...
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SKU: gb-62859-ebook
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Author: Cross, H. Russell
Format: eBook
Language: English
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United States. Department of Agriculture. Farmers' bulletin no. 2265

United States. Department of Agriculture. Farmers' bulletin no. 2265

$19.99 $9.99

United States. Department of Agriculture. Farmers' bulletin no. 2265

$19.99 $9.99
Author: Cross, H. Russell
Format: eBook
Language: English

Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 By H. Russell Cross, Research Food Technologist,1 E. Curtis Green, Meat Marketing Specialist,2 William R. Jones, Extension Meat Specialist,3 Roger L. West, Associate Professor, Meat Science,4 and Anthony W. Kotula, Chief, Meat Science Research Laboratory,5 (Photographs by Donald K. Rough6 and Terry K. ODriscoll7) Several factors should be considered before slaughtering a hog for home consumption. The most important considerations are health, kind of animal (barrow, gilt, sow, or boar), expected meat yield, and care of the animal prior to slaughter. You should take care that an unhealthy animal is not selected for slaughter. At the time of selection, look for signs of sickness such as fever, increased breathing rate, and diarrhea. Animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state. ......Buy Now (To Read More)

Product details

Ebook Number: 62859
Author: Cross, H. Russell
Release Date: Aug 5, 2020
Format: eBook
Language: English

Contributors

Contributor (Author): Green, E. Curtis, Jones, William R., Kotula, Anthony, West, R. L. (Roger Lawrence), 1945-


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